Category: Food

With four Granny Smith apples sitting around, I just had to make apple pancakes — but not ordinary ones. This is one large baked pancake and is cut into pie-like pieces. It is not too sweet and does not need syrup as it is delicious eaten alone.

Ingredients

• 1/2 stick unsalted butter
• 1 1/4 pounds firm, tart apples (like Granny Smith) peeled, cored, and cut into 1/4-inch-thick slices
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 3 large eggs
• 1/2 cup whole or low-fat milk
• 1/2 cup unbleached all-purpose flour
• 1/4 teaspoon salt

Directions

1. Preheat oven to 425F.
2. Melt butter over medium-high heat in an ovenproof 10-inch skillet.
3. Add apples, granulated sugar, cinnamon and cook, stirring occasionally, until the apples begin to brown and most of the juices have evaporated, 7 minutes or so. Remove skillet from heat.
4. Combine eggs, milk, flour, and salt in a food processor or you can use an electric mixer or hand whisk it until smooth.
5. Spread the browned apples evenly across the bottom of the pan.
6. Pour the batter over the apples.
7. Place the skillet in the oven and bake until the pancake is golden and puffed, 18 to 20 minutes (depending on your oven). At around 15 minutes, check your oven as you don’t want to over-bake your pancake.
8. Remove the pan from the oven and let the pancake rest in the pan for 5 minutes. Cut into wedges, and serve immediately.

This serves 6 people.

Hmmm .. I think I’ll make it for our family reunion in August.

(Note: This recipe originally was in the Mom’s Big Book of Baking, by Lauren Chattman)

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This tried and true blueberry coffeecake from one of my favorite cookbooks tastes great with milk or … coffee.

Ingredients

• 1 1/4 cups all purpose flour
• 1/2 cup whole wheat flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups fresh blueberries
• 1 egg
• 2/3 cup milk
• 7 tablespoons butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon rind

Directions

1. Preheat oven to 375º degrees
2. Grease and flour a 9 inch square baking pan
3. In a large bowl, stir together all the dry ingredients then toss the blueberries in it
4. In a large bowl, beat the egg, add the milk, butter, lemon juice and lemon rind. Stir all together
5. Add the wet ingredients to the dry ones and stir until combined
6. Spread the mixture into the prepared pan
7. Bake 50 minutes or until a wooden pick inserted in the center comes out clean and cake has puffed away from the edges of the pan.

Makes approximately 12 servings.

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I got lazy and decided to buy the crust for the blueberry pie that I made. I just didn’t want to risk having to make the crust over and over again.  The pie came out great.

Ingredients

• Pastry for 9-inch Two-Crust Pie
• 1/2 cup sugar
• 1/3 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 2 tablespoons butter

Directions

1. Heat oven to 425 degrees.
2. Prepare pastry
3. Mix sugar, flour and cinnamon
4. Stir blueberries into #3 mixture
5. Put mixture into pastry-lined pie plate
6. Sprinkle with lemon juice
7. Cut butter in small pieces and dot the mixture with the butter
8. Cover the blueberry mixture with the top crust
9. Slit the top crust
10. Seal the edges with the tines of a fork
11. Cover the edges with a 2-3 inch strip of aluminum foil to prevent the edges from burning (remove the foil during the last 15 minutes of baking)
12. Bake until crust is brown and juice begins to bubble through the slits – about 35 to 45 minutes

Serves 6 people and is approximately 550 calories per serving.

This recipe is from one of my favorite cookbooks – Betty Crocker’s Cookbook.

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I found this recipe for blueberry pancakes on the internet and it does not use buttermilk which is good as I don’t usually have it stocked at home.

Blueberry Pancakes

• 2 eggs, separated
• 1 1/2 cups sifted all purpose flour
• 2 1/4 teaspoon baking powder
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 1 cup milk
• 3 tablespoons butter, melted
• 1 cup blueberries, fresh or frozen (thawed if frozen)

Directions

1. In a small bowl, beat egg whites until stiff and set aside
2. In a medium bowl, sift the flour, baking powder, sugar and salt
3. In another small bowl, beat the egg yolks and add the milk and melted butter. Beat together.
4. Stir the egg mixture into the dry ingredients until the batter is smooth
5. Stir in the blueberries
6. Fold in the beaten egg whites
7. Bake on a hot and greased griddle

   

When cooking on the griddle, use a medium-low setting, otherwise the pancakes will cook too quickly on the bottom and won’t be nice and fluffy.

This recipe makes approximately 12 pancakes.

(The recipe was taken from about.com southern food)

I love blueberries! When we lived in Seattle we used to go blueberry picking in the summer. I found a great deal here at the grocery store though – with a coupon, you buy one pint and get 1 pint free. So, I’ve had to freeze some since I keep going back for more.

It looks like I misplaced my blueberry cobbler recipe so I had to search the internet for one and found this one which is really good.

Blueberry Cobbler Ingredients

• Two 12-ounce packages frozen or fresh blueberries
• 1/3 cup plus 4 tablespoons granulated sugar
• 1 1/2 cups plus 2 tablespoons all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 stick (6 ounces) cold unsalted butter, cut into small pieces
• 2/3 cup whole milk
• 1/2 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 375 degrees.
2. Butter an 8x8x2 inch baking dish
3. Mix the blueberries with 1/3 cup sugar and 2 tablespoons flour. Spoon this mixture into the baking dish.
4. In a large bowl, whisk together the remaining 1 1/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet sticky dough. Drop rounded tablespoons of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon sugar on top of the cobbler (I usually leave this step out as it’s usually sweet enough.) Place the baking dish in the middle rack of the oven.
5. Bake for 45 minutes or until the top is golden brown and the fruit filling is bubbling up through the crust.
6. Let the cobbler cool for at least 20 minutes. Serve warm with a scoop of ice cream.

This was delicious!

I found the recipe at EveryDay with Rachael Ray.

This is a vegetarian recipe but can be made with real chicken.

Ingredients

• 2 packages frozen cut broccoli, thawed
• 1 can Fri-Chik, cut in small pieces (or you can use chicken)
• 2 cans cream of mushroom or chicken soup, with 1/2 cup of water
• 1 cup, 8 oz, sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon curry powder
• Mushrooms, sliced
• 1/2 cup sharp grated cheddar cheese
• Bread crumbs (optional)

To Make:

• Put the thawed broccoli in a large casserole dish
• In a large sized pot, add the cream of chicken, sour cream, lemon juice and curry powder and heat all of this through
• Add the fri-chik and it’s liquid to the pot and stir
• Add the mushrooms to the pot and stir
• Pour the sauce that’s in the pot over the broccoli (do not stir)
• Top all with cheddar cheese
• Top all with bread crumbs

Bake at 350 degrees for approximately 30 minutes. Baking times will vary. The sauce should be bubbly.

Enjoy!