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Posts Tagged ‘Blueberries’

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BucketBlueberries

We are having a bumper crop of blueberries this summer and I still had a few from last year in the freezer so I decided to try out a recipe for canning blueberry pie filling. I omitted the cinnamon because I thought that would make it a little more versatile. We like to stop at the Old Amish Store in Berea, Kentucky when we drive through there and I had some Therm-Flo, which is similar to the Clear Jel listed in the recipe. I have used it for other pie fillings and like the consistency of the finished product.

BlueberryPieFilling

I made this dessert to try out a jar of the filling and we both agreed that it was worth the effort.

NewBlueberryDessert

I also tried out a new recipe for pork chops that I had printed out a while back. We both thought they were really good. Actually, we have liked nearly every recipe of hers that I have ever tried. 🙂 So, if you have some pork chops on hand you might want to try this for something different.

MaplePorkChops

We are still in a waiting mode. Our new little granddaughter should be here by early next week, one way or another.

DD Megan was able to see her surgeon this week and has her thyroid surgery scheduled for early in August. She and the children are planning to come here for a visit before then. We would appreciate your prayers for her as there are lots of things that need to be worked out in the next few weeks.

Hope you are having a good week.

Becka


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This and that


We saw the following meme on the 4th of July:

4thArk

It has been very rainy here all week. It will be sunny for a while and then it clouds up and pours down rain for a while and then the sun comes out again. This can be repeated several times over the course of the day. The cooler temperatures have been a nice change, as has been our green lawn. Usually by this point in the summer our grass is starting to turn brown.

We have had a busy week with a couple of birthday celebrations, visits from friends, and various and sundry household projects. We are eagerly anticipating the birth of a little granddaughter any day now and will be sure to document that momentous occasion.

I was given some delicious corn this week and thought I would share a tip I saw on a cooking show a while back. I have read a variety of tips regarding cutting corn off the cob and have tried several methods but I really like this new one. The chef suggested cutting the corn off the cob while the corn is lying flat on a cutting board. After you cut off the kernels you can hold the cob vertically to scrape it if desired. I have tried this the last few times I have cut corn and find that it works well for me and seems to create less of a mess, which is always nice--I make enough messes in other ways!

Here is a picture of the technique--please disregard the stained cutting board:

CuttingCorn

We are getting a good crop of blueberries this year and I tried a new recipe for a blueberry quick bread this week--unfortunately I forgot to put the sugar in the bread! It has quite a few healthful ingredients and we have enjoyed it by topping our slices with some local honey. 🙂 Here's the recipe if you want to try it yourself:

Blueberry Oatmeal Bread

1 1/2 cups whole wheat pastry flour or white whole wheat flour
1 cup old fashioned or quick oats
3/4 cup sugar
1/2 cup wheat germ
2 tsps. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups plain or vanilla yogurt
1/3 cup oil
2 large eggs
2 tsps. vanilla
1 cup blueberries (if using frozen, thaw first)

Preheat oven to 350 degrees. Grease, flour, and line a 9" bread pan with waxed paper. In a large bowl whisk together flour, oats, sugar, wheat germ, baking powder, cinnamon, soda, and salt. In another bowl whisk together the yogurt, oil, eggs, and vanilla.

Gently fold the blueberries in the flour mixture to coat them with flour. Next fold in the yogurt mixture gently just to combine all the ingredients. Pour batter into the prepared bread pan and bake for 50-60 minutes.

Have a blessed Sunday,

Becka


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Blueberries and Garlic


picture of Blueberry Coffee Cake

As some of you may remember, DH Rob usually bakes something for our breakfast on Sunday mornings. We still have a few blueberries in the freezer from the garden, so this past Sunday he made this delicious Blueberry Coffee Cake. We hadn't had it for quite a while and we both really enjoyed it. Here's the recipe that was originally from Quick Cooking magazine:

Blueberry Coffee Cake
1/4 cup margarine or butter, softened
2/3 cup sugar
1 egg
1 cup plus 2 Tbsps. flour, divided
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 cup blueberries (do not thaw if using frozen)
3-4 oz. cream cheese, cut into small cubes

Topping:
2 Tbsps. flour
2 Tbsps. sugar
1 Tbsp. margarine or butter

Combine the 2 Tbsps. flour,2 Tbsps. sugar, and the 1 Tbsp. butter with a pastry blender or your fingertips. Set aside.

Grease and flour an 8" square baking pan. Set aside.

In a large mixing bowl cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder, and salt. Gradually add the flour mixture alternately with the milk. Toss the blueberries with the remaining 2 Tbsps. flour. Gently stir the blueberries and the cream cheese cubes into the batter. The batter will be thick.
Spread in the prepared 8" square pan.

Sprinkle the topping on the batter. Bake at 375 degrees for about 30 mins. or until the cake tests done. (Take care not to test in a pocket of cream cheese!)

After Rob made the coffee cake we had half of an 8 oz. block of cream cheese left so I made Boursin. If you have ever purchased it in the store you know that it can be quite expensive -- nearly $5 for a small container. This is quite tasty. It can be used as a spread or in recipes. It also freezes well. I am hoping to try a new chicken recipe that calls for Boursin that DD Megan sent me recently. I'll keep you posted if it turns out well. 🙂

picture of Boursin

Boursin on a Budget

1 clove garlic, pressed, chopped, or minced
3-4 oz. cream cheese, softened
1/4 cup butter or margarine, softened
1/4 tsp. oregano
a small pinch each basil, dillweed, marjoram, thyme, pepper
(I used a grinding of pepper and about 3/4 tsp. Italian seasoning instead)

Cream together all ingredients and then store in the refrigerator until needed. This will keep for about a week in the refrigerator or 3 months in the freezer. You can easily make a larger batch if needed. Use as a spread on crackers or fresh vegetables, in pasta dishes, in mashed potatoes, stuffed chicken breasts, or anywhere else you might use the commercial Boursin.

*Note: You will need to let this warm up a bit before using, especially if you have made it with butter, or it will be too hard to spread.

Becka


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