July 5, 2015 § Leave a comment
Here is one of these recipes that you can use all summer long with any berries you might have on hand at the moment and the result will never be less than perfect for the season! This is a Family Circle recipe which is called Lemon-Blueberry Cobbler but you can turn it into an ANY-Berry Cobbler and it does not disappoint!
- 1 lemon
- 4 cups (2 pints) blueberries (we used a mixture of raspberries, blueberries and blackberries)
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, cold, cut up
- 1 cup buttermilk
- Ice cream, optional
- Heat oven to 375 degrees F. Coat a 2-quart shallow baking dish with nonstick spray. Grate the zest from lemon; set aside. Squeeze lemon to get 2 tablespoons juice; reserve. In medium bowl, combine blueberries, 2/3 cup of the sugar, cornstarch, cinnamon and nutmeg; toss. Add lemon juice; stir until combined. Turn into prepared dish.
- In large bowl, combine remaining 1/3 cup sugar, flour, baking powder, baking soda, salt and lemon zest. With two knives or pastry cutter, cut in butter until mixture resembles coarse crumbs. (We just used our convenient electric mixer to do the job) With fork, stir in buttermilk just until mixture is moistened. Spoon heaping tablespoons of dough on top of blueberry mixture.
- Bake in 375 degree F oven 40 minutes or until mixture is bubbly and top is golden. Let stand 5 minutes before serving. Serve warm or at room temperature with ice cream, if desired. Makes 8 servings.
June 23, 2015 § Leave a comment
Who doesn’t like a rich and moist chocolate cake? This recipe from Southern Living (Feb. 2015) produces a large – more to share!! – ultra decadent chocolate cake that will serve a crowd. SWEETTABLESCAPES has added this one to our go-to recipe-stash!!
June 5, 2015 § 1 Comment
1 stick unsalted butter, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan
1/3 cup honey
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
2 teaspoons pure vanilla extract
1 teaspoon coarse salt
4 ounces bittersweet chocolate, cut into chunks
Melt butter and honey in a saucepan. Stir in brown sugar, then transfer to a bowl. Stir in egg and vanilla, then flour and salt until just combined. Let cool about 30 minutes. Stir in chocolate chunks; spread batter evenly in prepared pan.
Bake until browned on edges and set, about 28 minutes. Let cool completely in pan set on a wire rack, then lift blondies out of pan using overhang. Remove parchment and cut into squares. Blondies can be stored in an airtight container up to 3 days.
Honey Blondies on top, Almond Butter Quinoa Blondies on bottom.
May 31, 2015 § Leave a comment
Here is another winner for the week-end baker! Easy preparation, pantry ingredients and superb flavor!
This Lemon Cornmeal Cake recipe from MarthaStewart.com is at once basic and truly delicious if you love that bit of olive oil and almond flavor!!
SWEETTABLESCAPES did, as did the lucky recipients!! By the way, this cake is also gluten free!!!
- 1/2 cup milk
- Grated zest and juice of 1 lemon
- 1 1/2 cups raw almonds, chopped
- 1 cup natural cane sugar
- 1 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 cup extra-virgin olive oil, plus more for pan
- 3 large eggs
- 1 teaspoon pure almond extract
- Confectioners’ sugar, for dusting
Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Whisk oil, eggs, and extract into milk mixture; stir into cornmeal mixture.
Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Dust with confectioners’ sugar just before serving.