Downeast Seafarer's Sauce aka Blueberry Salad

This colorful side dish is one that I served at my Thanksgiving meal this year, but anytime is good time for a Blueberry Salad. I started making this for Thanksgiving several years ago at the suggestion of Dianna, the building principal at the school where I worked, because most of my family refused to eat any version of cranberry sauce. She gave me the recipe, and I have been making it ever since.

Print Recipe

Downeast Seafarer's Sauce aka Blueberry Salad

2 cups blueberries
1 cup water
1/3 cup sugar
In a saucepan combine blueberries, water, and sugar. Cook over medium-high heat and bring to a boil.
Add:
1 heaping tablespoon cornstarch dissolved in 1/3 cup water
Cook over medium heat until thickened.
Remove from heat and add:
1 (20 oz.) can crushed pineapple, undrained
1 (6 oz.) package raspberry gelatin dissolved in 1 cup boiling water
Mix all ingredients and pour into mold or serving dish. (Can also be made in a 9 x 13-inch pan). Refrigerate until set.

Topping
1 (8 oz.) package cream cheese
1/3 cup sour cream or plain yogurt
1/3 cup powdered sugar

Combine cream cheese and sour cream (or yogurt) in a mixing bowl. Beat together until combined and creamy. Beat in powdered sugar until smooth. Spread over blueberry sauce as desired.

This recipe makes a lot, so it can be cut in half if you don't need to serve a crowd. The topping can be spread over the top like a frosting, but I'll bet you'll tempt more guests into trying this dish if you don't completely hide those colorful blueberries. Let some of those pretty blueberries show through and entice some of the picky eaters at your house to try a taste. My cranberry sauce haters are all converts of this appealing blueberry dish.




This post was shared with:
The Shady Porch Holiday Party

This colorful side dish is one that I served at my Thanksgiving meal this year, but anytime is good time for a Blueberry Salad. I started making this for Thanksgiving several years ago at the suggestion of Dianna, the building principal at the school where I worked, because most of my family refused to eat any version of cranberry sauce. She gave me the recipe, and I have been making it ever since.

Print Recipe

Downeast Seafarer's Sauce aka Blueberry Salad

2 cups blueberries
1 cup water
1/3 cup sugar
In a saucepan combine blueberries, water, and sugar. Cook over medium-high heat and bring to a boil.
Add:
1 heaping tablespoon cornstarch dissolved in 1/3 cup water
Cook over medium heat until thickened.
Remove from heat and add:
1 (20 oz.) can crushed pineapple, undrained
1 (6 oz.) package raspberry gelatin dissolved in 1 cup boiling water
Mix all ingredients and pour into mold or serving dish. (Can also be made in a 9 x 13-inch pan). Refrigerate until set.

Topping
1 (8 oz.) package cream cheese
1/3 cup sour cream or plain yogurt
1/3 cup powdered sugar

Combine cream cheese and sour cream (or yogurt) in a mixing bowl. Beat together until combined and creamy. Beat in powdered sugar until smooth. Spread over blueberry sauce as desired.

This recipe makes a lot, so it can be cut in half if you don't need to serve a crowd. The topping can be spread over the top like a frosting, but I'll bet you'll tempt more guests into trying this dish if you don't completely hide those colorful blueberries. Let some of those pretty blueberries show through and entice some of the picky eaters at your house to try a taste. My cranberry sauce haters are all converts of this appealing blueberry dish.




This post was shared with:
The Shady Porch Holiday Party

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Blueberry Pineapple Bread

Blueberry Pineapple Bread is one of those recipes that can be served most any time of day. This fruity bread makes a great breakfast, it is a wonderful snacking bread, and most would even find it tempting as a dessert. I've been collecting blueberry recipes for years, and I'm not sure where this tasty bread recipe originated.

Print Recipe

Blueberry Pineapple Bread

2/3 cup vegetable shortening
1 1/3 cups sugar
1 (15 oz.) can crushed pineapple, drained
4 eggs
1/2 cup milk
1 1/2 teaspoons lemon juice
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries
1/2 cup flaked coconut

Preheat oven to 350 degrees F. Prepare two 9 x 5-inch loaf pans by greasing or with nonstick cooking spray. In a large mixing bowl, beat shortening at medium speed of an electric mixer until creamy; add sugar gradually, beat well. Add pineapple, eggs, milk, and lemon juice; beat well. Combine flour, baking powder, baking soda, and salt; add to shortening mixture, beat just until blended. Stir in blueberries and coconut. Pour batter into prepared loaf pans. Bake for 40 - 45 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes, then remove from pans to cool completely. Makes 2 loaves.

You could halve the recipe and make just one loaf of this bread, but I think you would be sorry if you did, better go ahead and make the whole recipe so you'll have two loaves.
Blueberries + pineapple + coconut = good bread!





This post was shared with:
Arkansas Women Bloggers

Blueberry Pineapple Bread is one of those recipes that can be served most any time of day. This fruity bread makes a great breakfast, it is a wonderful snacking bread, and most would even find it tempting as a dessert. I've been collecting blueberry recipes for years, and I'm not sure where this tasty bread recipe originated.

Print Recipe

Blueberry Pineapple Bread

2/3 cup vegetable shortening
1 1/3 cups sugar
1 (15 oz.) can crushed pineapple, drained
4 eggs
1/2 cup milk
1 1/2 teaspoons lemon juice
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries
1/2 cup flaked coconut

Preheat oven to 350 degrees F. Prepare two 9 x 5-inch loaf pans by greasing or with nonstick cooking spray. In a large mixing bowl, beat shortening at medium speed of an electric mixer until creamy; add sugar gradually, beat well. Add pineapple, eggs, milk, and lemon juice; beat well. Combine flour, baking powder, baking soda, and salt; add to shortening mixture, beat just until blended. Stir in blueberries and coconut. Pour batter into prepared loaf pans. Bake for 40 - 45 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes, then remove from pans to cool completely. Makes 2 loaves.

You could halve the recipe and make just one loaf of this bread, but I think you would be sorry if you did, better go ahead and make the whole recipe so you'll have two loaves.
Blueberries + pineapple + coconut = good bread!





This post was shared with:
Arkansas Women Bloggers

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Very Simple Blueberry Muffins

Weekend guests at my house usually mean that I do a little extra baking, so Sunday morning breakfast included these blueberry muffins for my son and DIL visiting from Nashville. Because I'm heading to Bean2Blog this week, I wanted to give them a sample of some of the goodness that comes from baking with soy. This recipe is so easy and quick to make, it's one to save and bake often.

Recipe adapted from GoDairyFree



Print Recipe

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk (I used the vanilla flavored kind)
1/4 cup oil
1 cup blueberries

Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add soy milk and oil, mix together. Fold in blueberries. Spoon batter into prepared pan and bake for about 25 minutes. Makes 8 muffins.

These are super great muffins, but I have to admit I have never met a blueberry muffin that I didn't like. Because they are made with soy milk, they are perfect for those with milk allergies. Soy is also a wonderful source of protein. I'm looking forward to collecting more great soy recipes at Bean2Blog this week.



This recipe was shared with:
Weekend Potluck
Arkansas Women Bloggers
Jam Hands Recipe Sharing Monday

Weekend guests at my house usually mean that I do a little extra baking, so Sunday morning breakfast included these blueberry muffins for my son and DIL visiting from Nashville. Because I'm heading to Bean2Blog this week, I wanted to give them a sample of some of the goodness that comes from baking with soy. This recipe is so easy and quick to make, it's one to save and bake often.

Recipe adapted from GoDairyFree



Print Recipe

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk (I used the vanilla flavored kind)
1/4 cup oil
1 cup blueberries

Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add soy milk and oil, mix together. Fold in blueberries. Spoon batter into prepared pan and bake for about 25 minutes. Makes 8 muffins.

These are super great muffins, but I have to admit I have never met a blueberry muffin that I didn't like. Because they are made with soy milk, they are perfect for those with milk allergies. Soy is also a wonderful source of protein. I'm looking forward to collecting more great soy recipes at Bean2Blog this week.



This recipe was shared with:
Weekend Potluck
Arkansas Women Bloggers
Jam Hands Recipe Sharing Monday

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Pina Colada Fruit Salad

You can take a tropical vacation right at home with this Pina Colada Fruit Salad! The colorful blend of fruit along with a frozen pina colada mixer and fruit juice make this a unique salad your guests or your taste buds won't soon forget. This recipe has a 5 star rating from Taste of Home.

Print Recipe

Pina Colada Fruit Salad

1 1/2 cups green grapes

1 1/2 cups red seedless grapes

1 1/2 cups fresh blueberries

1 1/2 cups halved fresh strawberries

1/2 cup fresh raspberries

1 (8 ounce) can pineapple chunks, drained

1 (10 ounce) can frozen non-alcoholic pina colada mix, thawed

1/2 cup sugar

1/2 cup pineapple-orange juice

1/8 teaspoon almond extract

1/8 teaspoon coconut extract

In a large serving bowl, combine green grapes, red grapes, blueberries, strawberries, raspberries, and pineapple. In a separate bowl, combine the pina colada mix, sugar, fruit juice, almond extract, and coconut extract; whisk until sugar is dissolved. Pour mixture over fruit, toss to coat. Chill until serving.

The wonderful dressing for this fruit salad is made from frozen pina colada mix, sugar, pineapple-orange juice, almond extract, and coconut extract.

Mix the ingredients for the dressing, pour over the fruit, and toss to coat. Chill until serving.

This is not your ordinary fruit salad, this is one you have to try!





This recipe was shared with:
Our Delightful Home Linky
Momnivore's Dilemma Creative Juice Thursday
Miz Helen's Full Plate Thursday
Newlyweds Recipe Linky
Bizzy's Recipe Box
Melt in your Mouth Monday
Mop it up Mondays
Country Momma Cooks Link and Greet
These Peas Taste Funny Link it up Thursday

You can take a tropical vacation right at home with this Pina Colada Fruit Salad! The colorful blend of fruit along with a frozen pina colada mixer and fruit juice make this a unique salad your guests or your taste buds won't soon forget. This recipe has a 5 star rating from Taste of Home.

Print Recipe

Pina Colada Fruit Salad

1 1/2 cups green grapes

1 1/2 cups red seedless grapes

1 1/2 cups fresh blueberries

1 1/2 cups halved fresh strawberries

1/2 cup fresh raspberries

1 (8 ounce) can pineapple chunks, drained

1 (10 ounce) can frozen non-alcoholic pina colada mix, thawed

1/2 cup sugar

1/2 cup pineapple-orange juice

1/8 teaspoon almond extract

1/8 teaspoon coconut extract

In a large serving bowl, combine green grapes, red grapes, blueberries, strawberries, raspberries, and pineapple. In a separate bowl, combine the pina colada mix, sugar, fruit juice, almond extract, and coconut extract; whisk until sugar is dissolved. Pour mixture over fruit, toss to coat. Chill until serving.

The wonderful dressing for this fruit salad is made from frozen pina colada mix, sugar, pineapple-orange juice, almond extract, and coconut extract.

Mix the ingredients for the dressing, pour over the fruit, and toss to coat. Chill until serving.

This is not your ordinary fruit salad, this is one you have to try!





This recipe was shared with:
Our Delightful Home Linky
Momnivore's Dilemma Creative Juice Thursday
Miz Helen's Full Plate Thursday
Newlyweds Recipe Linky
Bizzy's Recipe Box
Melt in your Mouth Monday
Mop it up Mondays
Country Momma Cooks Link and Greet
These Peas Taste Funny Link it up Thursday

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My Nemo Blueberry

I have two blueberry bushes in my back yard that I set out last year, so this is the second season for them. They delighted me with some blueberries last year, and I have been looking forward to more of their tasty sweet fruit this year. I have been watching as they bloomed, then loaded up with the green berries, and gradually the berries began to turn to red. In the past week the berries were getting to the ripened, blue, ready-to-pick-any-day stage. I looked at them yesterday as I worked in the yard, but I didn't have my camera handy, so I didn't take any pictures of them at their peak.

Too bad I didn't, because this morning when I went to check on the blueberries this was what I found.

ONE blueberry. And it's not even a perfect one, kind of a puny reject.

It reminded me of the movie Finding Nemo when the dad, Marlin woke up and found that one lone egg. All the rest were gone.

Just as a matter of comparison, look at the difference in the blueberry that was left behind on my bush and one from my refrigerator.

The one on the left is an ordinary blueberry from the grocery store, and the one on the right is my Nemo blueberry. It makes me think of Nemo's one little under-developed fin.

I don't want to blame an innocent party, but I suspect I know who ate my berries, especially since only a few days ago there was an incident with my tomatoes. I couldn't exactly say who was guilty, but my first ripe tomato of the season also became a snack for some creature.

I don't want to point fingers, but this is one of my top suspects.

Next year I will be investing in netting to cover my blueberries so that I can do more than enjoy watching them grow. I had looked forward to eating them too. One of my favorite treats is yogurt topped with walnuts and a handful of fresh blueberries.

Like Marlin, I will cherish the one that is left, so today I will be enjoying my yogurt with walnuts and a fresh Nemo blueberry!

I have two blueberry bushes in my back yard that I set out last year, so this is the second season for them. They delighted me with some blueberries last year, and I have been looking forward to more of their tasty sweet fruit this year. I have been watching as they bloomed, then loaded up with the green berries, and gradually the berries began to turn to red. In the past week the berries were getting to the ripened, blue, ready-to-pick-any-day stage. I looked at them yesterday as I worked in the yard, but I didn't have my camera handy, so I didn't take any pictures of them at their peak.

Too bad I didn't, because this morning when I went to check on the blueberries this was what I found.

ONE blueberry. And it's not even a perfect one, kind of a puny reject.

It reminded me of the movie Finding Nemo when the dad, Marlin woke up and found that one lone egg. All the rest were gone.

Just as a matter of comparison, look at the difference in the blueberry that was left behind on my bush and one from my refrigerator.

The one on the left is an ordinary blueberry from the grocery store, and the one on the right is my Nemo blueberry. It makes me think of Nemo's one little under-developed fin.

I don't want to blame an innocent party, but I suspect I know who ate my berries, especially since only a few days ago there was an incident with my tomatoes. I couldn't exactly say who was guilty, but my first ripe tomato of the season also became a snack for some creature.

I don't want to point fingers, but this is one of my top suspects.

Next year I will be investing in netting to cover my blueberries so that I can do more than enjoy watching them grow. I had looked forward to eating them too. One of my favorite treats is yogurt topped with walnuts and a handful of fresh blueberries.

Like Marlin, I will cherish the one that is left, so today I will be enjoying my yogurt with walnuts and a fresh Nemo blueberry!

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Red White and Blue Sweet Summer Salad

I made this colorful salad on Monday as part of our Memorial Day meal. It was a pretty addition to the ribs, potato salad, and roasted broccoli. This salad would also be great to serve for Independence Day, or just any day. This recipe comes from Green Lite Bites.

Print Recipe

Red White and Blue Sweet Summer Salad

3 - 4 cups of fresh romaine lettuce, washed and torn

1/2 cup fresh blueberries

1/2 cup fresh strawberries, cut in small chunks

1 ounce crumbled Feta

1 tablespoon sweet poppyseed dressing

Wash, dry and prepare lettuce and fruit. Place the lettuce in a large bowl. Top with the blueberries, strawberries, and Feta. Drizzle the dressing over all. Refrigerate until ready to serve.

Fresh fruit is such a tasty and healthy way to add color to a summer salad. 

The recipe calls for 1 ounce of Feta. I wasn't sure how much 1 ounce would be out of my 12 ounce container, so I weighed it.

Drizzle a tablespoon of your favorite poppyseed dressing over the salad. 

I love this salad! It's so easy to put together and so delicious!



This recipe was shared with:
Not Your Ordinary Recipes Foodie Friday
Momnivore's Dilemma Creative Juice Thursday
NY Melrose Family Whimsy Wednesday
Newlyweds Recipe Linky
Suzyhomemaker Patriotic Party

I made this colorful salad on Monday as part of our Memorial Day meal. It was a pretty addition to the ribs, potato salad, and roasted broccoli. This salad would also be great to serve for Independence Day, or just any day. This recipe comes from Green Lite Bites.

Print Recipe

Red White and Blue Sweet Summer Salad

3 - 4 cups of fresh romaine lettuce, washed and torn

1/2 cup fresh blueberries

1/2 cup fresh strawberries, cut in small chunks

1 ounce crumbled Feta

1 tablespoon sweet poppyseed dressing

Wash, dry and prepare lettuce and fruit. Place the lettuce in a large bowl. Top with the blueberries, strawberries, and Feta. Drizzle the dressing over all. Refrigerate until ready to serve.

Fresh fruit is such a tasty and healthy way to add color to a summer salad. 

The recipe calls for 1 ounce of Feta. I wasn't sure how much 1 ounce would be out of my 12 ounce container, so I weighed it.

Drizzle a tablespoon of your favorite poppyseed dressing over the salad. 

I love this salad! It's so easy to put together and so delicious!



This recipe was shared with:
Not Your Ordinary Recipes Foodie Friday
Momnivore's Dilemma Creative Juice Thursday
NY Melrose Family Whimsy Wednesday
Newlyweds Recipe Linky
Suzyhomemaker Patriotic Party

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Kiwi Blueberry Cream Cheese Tart

I have been collecting blueberry recipes for several years, and this is a new one that I have added to my collection. The tart is made with cream cheese then topped with fresh fruit, so it makes a beautiful presentation. The original recipe comes from the King Arthur catalog, but it was also posted by Mags at The Other Side of Fifty. I have made a few slight adaptations of my own.

Print Recipe

Kiwi Blueberry Cream Cheese Tart

Crust

1 refrigerated pie crust (or you can make your own)

Preheat oven to 375 degrees F. Roll the refrigerated pie dough out and place in a 9-inch tart pan. Press the dough firmly up the sides. Prick the crust with a fork, then bake for 15 - 20 minutes, or until lightly browned.

Filling

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

2 large eggs

1/2 cup cream or half & half

1/4 teaspoon Fiori di Sicilia or the zest of one medium orange or lemon (I used 1/2 teaspoon vanilla extract and 1/4 teaspoon orange extract)

Beat the cream cheese and sugar with an electric mixer until well blended. Scrape down the beaters and the sides of the bowl, then beat in the eggs, one at a time. Beat in the cream and the Fiori di Sicilia. Pour filling into baked crust. Reduce oven heat to 350 degrees F, and bake for 20 - 25 minutes, or until tart is nearly set in the middle. Remove the tart from the oven and allow to cool at room temperature for several hours. Just before serving add topping.

Topping

2 peeled, sliced kiwi fruits (I used 3 kiwis)

1 pint blueberries

3 tablespoons apricot preserves

1 - 2 tablespoons hot water

Arrange fruit on top of tart. Thin apricot preserves with water, then brush lightly over fruit before serving.

Prepare the crust for baking in the tart pan by pressing the dough up the sides of the pan. This is the first time that I have ever bought one of these refrigerated pie crusts for a recipe, I typically make my own. It was very handy!

Pour the filling into the baked crust, then bake for 20 - 25 minutes.

For the topping you need blueberries and kiwis.

You also need apricot preserves.

Has anyone besides me ever had any trouble peeling a kiwi? I finally learned how to peel one properly. You need a paring knife and large sized spoon like a soup spoon.

First cut each end off the kiwi (about 1/2 inch).

Then insert the spoon just under the skin. Push the spoon all the way around the fruit under the skin.

The peel will be loosened and slip right off with no waste of fruit.

Then it will be ready to slice.

Add the kiwis and blueberries to the cooled tart and brush lightly with the thinned apricot preserves.

This tart is similar to my Fruit Pizza, but that recipe is made with a sugar cookie crust, so it is sweeter. If you're a fan of fresh fruit I think you'll love this tart!

This recipe was shared with:
Bake with Bizzy
Naptime Creations Tasty Tuesday
Crazy for Crust Crazy Sweet Tuesday
Our Delightful Home Linky Party
Your Cozy Home Party
Mop it up Mondays
Jam Hands Recipe Sharing Monday
Melt in your mouth Monday
The Sweet Spot Recipe Party
Flour Me With Love Mix it up Monday
Flamingo Toes Think Pink Sunday
A Rosie Sweet Home Sunday Round Up
Crumbs and Chaos Seasonal Inspiration
Country Momma Cooks Link and Greet
Sweets for a Saturday
Bacon Time Anything Goes
Momtrends Friday Food
A Crafty Cook April Fun Link Party
Not Your Ordinary Recipes Foodie Friday
Petals to Picots Friday Link Party 

I have been collecting blueberry recipes for several years, and this is a new one that I have added to my collection. The tart is made with cream cheese then topped with fresh fruit, so it makes a beautiful presentation. The original recipe comes from the King Arthur catalog, but it was also posted by Mags at The Other Side of Fifty. I have made a few slight adaptations of my own.

Print Recipe

Kiwi Blueberry Cream Cheese Tart

Crust

1 refrigerated pie crust (or you can make your own)

Preheat oven to 375 degrees F. Roll the refrigerated pie dough out and place in a 9-inch tart pan. Press the dough firmly up the sides. Prick the crust with a fork, then bake for 15 - 20 minutes, or until lightly browned.

Filling

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

2 large eggs

1/2 cup cream or half & half

1/4 teaspoon Fiori di Sicilia or the zest of one medium orange or lemon (I used 1/2 teaspoon vanilla extract and 1/4 teaspoon orange extract)

Beat the cream cheese and sugar with an electric mixer until well blended. Scrape down the beaters and the sides of the bowl, then beat in the eggs, one at a time. Beat in the cream and the Fiori di Sicilia. Pour filling into baked crust. Reduce oven heat to 350 degrees F, and bake for 20 - 25 minutes, or until tart is nearly set in the middle. Remove the tart from the oven and allow to cool at room temperature for several hours. Just before serving add topping.

Topping

2 peeled, sliced kiwi fruits (I used 3 kiwis)

1 pint blueberries

3 tablespoons apricot preserves

1 - 2 tablespoons hot water

Arrange fruit on top of tart. Thin apricot preserves with water, then brush lightly over fruit before serving.

Prepare the crust for baking in the tart pan by pressing the dough up the sides of the pan. This is the first time that I have ever bought one of these refrigerated pie crusts for a recipe, I typically make my own. It was very handy!

Pour the filling into the baked crust, then bake for 20 - 25 minutes.

For the topping you need blueberries and kiwis.

You also need apricot preserves.

Has anyone besides me ever had any trouble peeling a kiwi? I finally learned how to peel one properly. You need a paring knife and large sized spoon like a soup spoon.

First cut each end off the kiwi (about 1/2 inch).

Then insert the spoon just under the skin. Push the spoon all the way around the fruit under the skin.

The peel will be loosened and slip right off with no waste of fruit.

Then it will be ready to slice.

Add the kiwis and blueberries to the cooled tart and brush lightly with the thinned apricot preserves.

This tart is similar to my Fruit Pizza, but that recipe is made with a sugar cookie crust, so it is sweeter. If you're a fan of fresh fruit I think you'll love this tart!

This recipe was shared with:
Bake with Bizzy
Naptime Creations Tasty Tuesday
Crazy for Crust Crazy Sweet Tuesday
Our Delightful Home Linky Party
Your Cozy Home Party
Mop it up Mondays
Jam Hands Recipe Sharing Monday
Melt in your mouth Monday
The Sweet Spot Recipe Party
Flour Me With Love Mix it up Monday
Flamingo Toes Think Pink Sunday
A Rosie Sweet Home Sunday Round Up
Crumbs and Chaos Seasonal Inspiration
Country Momma Cooks Link and Greet
Sweets for a Saturday
Bacon Time Anything Goes
Momtrends Friday Food
A Crafty Cook April Fun Link Party
Not Your Ordinary Recipes Foodie Friday
Petals to Picots Friday Link Party 

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Blueberry Crown Muffins

After the Macaroni and Cheese disaster I felt that I needed to make something good for Ginger and Charlie before I ended my visit with them. Since they are both blueberry lovers I baked them some blueberry muffins for breakfast to redeem myself.

Print Recipe

Blueberry Crown Muffins 

2 cups all purpose flour

3/4 cup plus 4 tablespoons sugar, divided

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

2 eggs

1/2 cup vegetable oil

1 teaspoon grated orange zest

1 cup fresh blueberries

Preheat oven to 375 degrees F. Coat a standard muffin pan with nonstick cooking spray or use paper liners. In a large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, and salt. In a small bowl, whisk together milk, eggs, oil, and orange zest. Combine wet ingredients with dry ingredients; stir just until combined. Fold in blueberries. Spoon batter into prepared muffin pan; sprinkle with the remaining 4 tablespoons sugar. Bake for 23 - 25 minutes, until crowned and lightly browned. Remove from pan and cool on a wire rack. Makes 12 muffins.

Mix the dry ingredients and wet ingredients in separate bowls, then combine.

Spoon the batter into the prepared muffin pan; sprinkle with sugar before baking.

Bake muffins for 23 - 25 minutes in preheated oven.

Remove from pan and cool on a wire rack. These are quick, easy and tasty Blueberry Muffins, not requiring any special ingredients.




This recipe was shared with:
Talking Dollars and Cents Muffin Monday
Mrs Happy Homemaker Makin' You Crave Monday
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link It Up Thursday
Miz Helens Full Plate Thursday
Domesblissity Thriving on Thursdays
Newlyweds Recipe Linky
Cast Party Wednesday
This Chick Cooks Recipe Swap
The Shady Porch Rock n Share
Your Cozy Home Party
Your Recipe My Kitchen
Melt in Your Mouth Monday
Serendipity and Spice Manic Monday

After the Macaroni and Cheese disaster I felt that I needed to make something good for Ginger and Charlie before I ended my visit with them. Since they are both blueberry lovers I baked them some blueberry muffins for breakfast to redeem myself.

Print Recipe

Blueberry Crown Muffins 

2 cups all purpose flour

3/4 cup plus 4 tablespoons sugar, divided

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

2 eggs

1/2 cup vegetable oil

1 teaspoon grated orange zest

1 cup fresh blueberries

Preheat oven to 375 degrees F. Coat a standard muffin pan with nonstick cooking spray or use paper liners. In a large bowl, whisk flour, 3/4 cup of sugar, baking powder, baking soda, and salt. In a small bowl, whisk together milk, eggs, oil, and orange zest. Combine wet ingredients with dry ingredients; stir just until combined. Fold in blueberries. Spoon batter into prepared muffin pan; sprinkle with the remaining 4 tablespoons sugar. Bake for 23 - 25 minutes, until crowned and lightly browned. Remove from pan and cool on a wire rack. Makes 12 muffins.

Mix the dry ingredients and wet ingredients in separate bowls, then combine.

Spoon the batter into the prepared muffin pan; sprinkle with sugar before baking.

Bake muffins for 23 - 25 minutes in preheated oven.

Remove from pan and cool on a wire rack. These are quick, easy and tasty Blueberry Muffins, not requiring any special ingredients.




This recipe was shared with:
Talking Dollars and Cents Muffin Monday
Mrs Happy Homemaker Makin' You Crave Monday
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link It Up Thursday
Miz Helens Full Plate Thursday
Domesblissity Thriving on Thursdays
Newlyweds Recipe Linky
Cast Party Wednesday
This Chick Cooks Recipe Swap
The Shady Porch Rock n Share
Your Cozy Home Party
Your Recipe My Kitchen
Melt in Your Mouth Monday
Serendipity and Spice Manic Monday

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Fruit Cookies From My New Cookbook

Today I baked cookies from a new cookbook. The cookbook I used was from a prize package that  I received from Shannon at Cozy Home Scenes just before Christmas.

Shannon hosted a Gingerbread Party during December, and I shared my Gingerbread men cookies, bread basket liner, and aprons at her party.  I was one of the lucky prize winners from the Gingerbread Party, and my prize package contained a Christmas Cookies cookbook, a Gingerbread oven mitt, and a Gingerbread spatula! The day the package arrived in the mail my granddaughter Ginger happened to be at my house visiting, so she was excited to help me open my goodies!

 

I couldn't wait to start using the cookbook. The title of the book is Christmas Cookies, and it has some beautiful traditional cookies for the Christmas season. Like these Christmas Stocking Cookies . . .

 . . . and these Reindeer Cookies.

 

But some of the cookies in the cookbook can be enjoyed at any time of year, like the Fruit Cookies that I made today. The cookies are made with dried fruit - both cranberries and blueberries - and they're topped with pine nuts for a delicate crunch. In the cookbook the cookies are called Blueberry, Cranberry, and Cinnamon Cookies, but because I love a simplified recipe title, I am renaming them "Fruit Cookies".

Print Recipe

Fruit Cookies
1 cup butter, softened
scant 3/4 cup sugar
1 egg yolk, lightly beaten
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup pine nuts, chopped

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. In a large bowl, combine the butter and sugar. Add the egg yolk and vanilla; beat until well combined. Sift the flour, cinnamon, and salt together; add to the butter mixture. Add the blueberries and cranberries; stir all until thoroughly combined.
Place the pine nuts in a shallow dish. Scoop up a tablespoon of the cookie dough, roll into a ball, then roll the ball in the pine nuts to coat. Place on the prepared pan, spaced well apart and flatten slightly. Bake in preheated oven for 10 -15 minutes. Cool on baking sheet for 5 - 10 minutes, then use a metal spatula to transfer cookies to a wire rack to continue cooling.

You'll need dried cranberries, blueberries and pine nuts for these cookies.

Roll the balls of cookie dough in the chopped pine nuts before baking.

Place the cookie dough balls on parchment paper and flatten slightly.

Bake for 10 - 15 minutes.

These cookies are a real treat. They would be a wonderful addition to a Christmas cookie tray, but they are also a fruity warm treat on a cold January day! Thanks, Shannon, I'm going to enjoy my new cookbook, oven mitt, and spatula!

This recipe was shared with:
Sweet Temptations Thursday
Momtrends Friday Food 
Sweets for a Saturday
Sweet Indulgences Sunday
Makin' You Crave Monday 
Melt in Your Mouth Monday 
Crazy Sweet Tuesday
This Chick Cooks
Cast Party Wednesday 
Newlyweds Party 
Mrs. Fox's Sweets Party
Bake with Bizzy 
Tastetastic Thursday

Today I baked cookies from a new cookbook. The cookbook I used was from a prize package that  I received from Shannon at Cozy Home Scenes just before Christmas.

Shannon hosted a Gingerbread Party during December, and I shared my Gingerbread men cookies, bread basket liner, and aprons at her party.  I was one of the lucky prize winners from the Gingerbread Party, and my prize package contained a Christmas Cookies cookbook, a Gingerbread oven mitt, and a Gingerbread spatula! The day the package arrived in the mail my granddaughter Ginger happened to be at my house visiting, so she was excited to help me open my goodies!

 

I couldn't wait to start using the cookbook. The title of the book is Christmas Cookies, and it has some beautiful traditional cookies for the Christmas season. Like these Christmas Stocking Cookies . . .

 . . . and these Reindeer Cookies.

 

But some of the cookies in the cookbook can be enjoyed at any time of year, like the Fruit Cookies that I made today. The cookies are made with dried fruit - both cranberries and blueberries - and they're topped with pine nuts for a delicate crunch. In the cookbook the cookies are called Blueberry, Cranberry, and Cinnamon Cookies, but because I love a simplified recipe title, I am renaming them "Fruit Cookies".

Print Recipe

Fruit Cookies
1 cup butter, softened
scant 3/4 cup sugar
1 egg yolk, lightly beaten
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup pine nuts, chopped

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. In a large bowl, combine the butter and sugar. Add the egg yolk and vanilla; beat until well combined. Sift the flour, cinnamon, and salt together; add to the butter mixture. Add the blueberries and cranberries; stir all until thoroughly combined.
Place the pine nuts in a shallow dish. Scoop up a tablespoon of the cookie dough, roll into a ball, then roll the ball in the pine nuts to coat. Place on the prepared pan, spaced well apart and flatten slightly. Bake in preheated oven for 10 -15 minutes. Cool on baking sheet for 5 - 10 minutes, then use a metal spatula to transfer cookies to a wire rack to continue cooling.

You'll need dried cranberries, blueberries and pine nuts for these cookies.

Roll the balls of cookie dough in the chopped pine nuts before baking.

Place the cookie dough balls on parchment paper and flatten slightly.

Bake for 10 - 15 minutes.

These cookies are a real treat. They would be a wonderful addition to a Christmas cookie tray, but they are also a fruity warm treat on a cold January day! Thanks, Shannon, I'm going to enjoy my new cookbook, oven mitt, and spatula!

This recipe was shared with:
Sweet Temptations Thursday
Momtrends Friday Food 
Sweets for a Saturday
Sweet Indulgences Sunday
Makin' You Crave Monday 
Melt in Your Mouth Monday 
Crazy Sweet Tuesday
This Chick Cooks
Cast Party Wednesday 
Newlyweds Party 
Mrs. Fox's Sweets Party
Bake with Bizzy 
Tastetastic Thursday

reade more... Résuméabuiyad

Health Nut Blueberry Muffins

This is another of my many blueberry muffin recipes that I have collected over the years, and it has a lot of yummy ingredients. This recipe is an adapted version of one I found at allrecipes. 

Print Recipe

Health Nut Blueberry Muffins

3/4 cup all purpose flour

3/4 cup whole wheat flour

3/4 cup sugar

1/4 cup milled flax seed

1/4 cup quick cooking oats

1/4 cup wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries

1/2 cup chopped walnuts

1 ripe banana, mashed

1 cup buttermilk

1 egg

1 tablespoon vegetable oil

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Prepare a muffin pan with nonstick cooking spray or use paper liners. In a large bowl, stir together the all purpose flour, whole wheat flour, sugar, flax seed, oats, wheat germ, baking powder, baking soda, and salt. Gently stir the blueberries and walnuts into the flour mixture. In a separate bowl, combine the mashed banana, buttermilk, egg, oil, and vanilla; mix together. Pour the wet ingredients into the flour mixture and stir just until blended. Spoon batter into prepared muffin pan, filling cups all the way to the top. Bake for about 18 - 20 minutes, or until the tops of the muffins spring back when lightly touched. Makes 12 muffins.

Spoon batter into prepared pan, filling muffin cups all the way to the top.

Bake in preheated 350 degree oven for 18 - 20 minutes.

Cool in the pan for about 5 minutes, then transfer muffins to a cooling rack.

These muffins have a bit of a banana bread taste, but so much more!

This recipe has been shared with:
This Chick Cooks These Chicks Cooked
The Shady Porch Rock and Share Wednesday 
Bake with Bizzy
Muffin Monday 

This is another of my many blueberry muffin recipes that I have collected over the years, and it has a lot of yummy ingredients. This recipe is an adapted version of one I found at allrecipes. 

Print Recipe

Health Nut Blueberry Muffins

3/4 cup all purpose flour

3/4 cup whole wheat flour

3/4 cup sugar

1/4 cup milled flax seed

1/4 cup quick cooking oats

1/4 cup wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries

1/2 cup chopped walnuts

1 ripe banana, mashed

1 cup buttermilk

1 egg

1 tablespoon vegetable oil

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Prepare a muffin pan with nonstick cooking spray or use paper liners. In a large bowl, stir together the all purpose flour, whole wheat flour, sugar, flax seed, oats, wheat germ, baking powder, baking soda, and salt. Gently stir the blueberries and walnuts into the flour mixture. In a separate bowl, combine the mashed banana, buttermilk, egg, oil, and vanilla; mix together. Pour the wet ingredients into the flour mixture and stir just until blended. Spoon batter into prepared muffin pan, filling cups all the way to the top. Bake for about 18 - 20 minutes, or until the tops of the muffins spring back when lightly touched. Makes 12 muffins.

Spoon batter into prepared pan, filling muffin cups all the way to the top.

Bake in preheated 350 degree oven for 18 - 20 minutes.

Cool in the pan for about 5 minutes, then transfer muffins to a cooling rack.

These muffins have a bit of a banana bread taste, but so much more!

This recipe has been shared with:
This Chick Cooks These Chicks Cooked
The Shady Porch Rock and Share Wednesday 
Bake with Bizzy
Muffin Monday 

reade more... Résuméabuiyad