Glazed Lemon Zucchini Blueberry Bread

Glazed Lemon Zucchini Blueberry Bread





With Mother’s Day coming up, I was looking for a recipe to make on my show this week to feature for Mother’s Day so I thought about myself. What recipe would I love for someone to make me for a delicious breakfast-in-bed this Mother’s Day?

Something with lemon is always at the top of my list and what goes great with lemon but blueberries?  Oh yes, and zucchini.



Zucchini?

Yep, zucchini.

Zucchini adds moisture to this soft and tender loaf but you actually can’t taste it at all so why not sneak a vegetable into breakfast and have a moist lemon-packed bread bursting with warm blueberries as well?

To begin, preheat your oven to 350º.

Take one lemon and grate it all over into a bowl. Make sure you just get the yellow and not the white pith cuz it’s nasty bitter!


zest lemon


Also take one large zucchini and grate in until you have one cup.  Keep the zucchini and lemon zest ready oh hand for later!


zuchini grate


Then add some dry ingredients (2 cups of flour, 2 teaspoons of baking soda and 1/4 teaspoon of salt)  into a bowl and whisk them together.


Photo May 04, 1 36 47 AM


Now using a mixer, add 2 eggs into a mixing bowl and beat until light and fluffy, about 30 seconds.  Then add in  1/4 cup of plain greek yogurt (or skip the oil and use 1/2 cup Greek yogurt if you’re feeling healthy) and 1/4 cup canola oil and one and one-fourth cups of sugar.


Wet ingredients


The mixture will be pale yellow and a bit runny.


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Add in the zest and juice of one large lemon.


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Add in 1/2 cup of buttermilk.


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Mix this all up and then turn your mixer down as low as it will go. If your mixer is super strong then just do the remainder of the steps by hand with a rubber or wooden spatula. I use my KitchenAid mixer on the lowest speed and it works just fine.

Now add in your one cup of grated zucchini. Just blend it for 20 seconds or so until the zucchini is evenly mixed in.


zucchini bread batter


Now this last part has to be done by hand.  You’re going to add in a cup of blueberries, but you need to fold them carefully by gently pulling the batter over the blueberries a few times until they are mixed in  Otherwise you will end up with blue batter and it’ll be ugly and unappetizing.  And your Mom won’t like that at all..although she will pretend she doesn’t see it cuz that’s how moms are.


fold blueberries


Spray a 9 x 5 inch loaf pan and pour in your batter.


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Bake this for 50-60 minutes or until you can poke a fork into the center of the bread and it comes out clean.  Remove from the oven and let cool for five minutes then turn it out onto a plate or platter.


lemon zucchini bread with blueberries


Now we’ll make a simple glaze. Just squeeze one more lemon into one and one-half cup of powdered sugar and whisk it all up into a beautiful glaze.  If it’s too thick, add a tiny bit of water just until it’s pour-able.


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Pour this right over the warm bread.


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Keep pouring.


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Then spread that luscious glaze all over the bread. Let it ooze over the sides and down to the bottom of the plate. You can scoop up that leftover loveliness when you serve it.


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And then cut a big slice of heaven…for your Mom of course…


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Or maybe for that Wonderful guy who’s been lurking in the background….just waiting.


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And if you can’t keep his hands off of it…


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Let him have just have one slice….one lemony, warm and blueberry bubbling bite.


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If you make your Mom this recipe this weekend, she will love you for life.

Guaranteed.

Glazed Lemon Zucchini Blueberry Bread

 

Author:

Recipe type: Breads

  • 2 c. flour
  • 2 t. baking powder
  • 2 eggs
  • ¼ c. Greek yogurt
  • ¼ c. canola oil
  • 1¼ c. sugar
  • Juice of one large lemon
  • zest of one large lemon
  • 1 medium-large zucchini grated (about one cup)
  • 1⅓ c. sugar
  • juice of one large lemon
  1. Preheat oven to 350º
  2. Mix flour, baking powder and salt together in medium bowl with whisk
  3. Grate zucchini until you get one cup
  4. Zest lemon into small bowl
  5. Add eggs to mixing bown and beat for a minute or two until light colored and fluffy.
  6. Add oil and yogurt and mix
  7. Add sugar and mix
  8. Add lemon zest and juice and buttermilk and mix again
  9. Turn mixer down to very low and add grated zucchini.
  10. Using spatula gently fold blueberries into batter
  11. Pour into 9 x 5 inch baking pan
  12. Bake for 50-60 minutes until fork inserted into center of loaf comes out clean.
  1. Mix powdered sugar and lemon juice and pour over warm bread.

3.3.3070

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Southern Iron Skillet Cornbread | Dishin & Dishes

Cornbread made in iron skillet








Seriously, I don’t think you can get away with living in Oklahoma and profess to be a chef or home cook extraordinaire without having a good solid cornbread recipe under your belt.  It pairs beautifully with beans and ham and chili and for gosh sakes, you must have this in your culinary arsenal if you’re going to bake cornbread based stuffing/dressing which I’ll be showing you later this week.  Oh yes, and in the name of all that is good and holy, you really need to make it in an cast iron skillet to be truly authentic.  Although I  confess that I made cornbread for years in a regular ol’ 9 x 9 baking dish and it was just fine, but if you happen to have an iron skillet, it’s all the better!

If there was a fire and I had to take one pot or pan with me, it would be a toss up between this iron skillet my mother handed down to me a few years back and my 5.5 quart Le Creuset dutch oven.  The firemen would probably have to come in and rescue me to force me to decide.



The crispiness imparted on cornbread from an iron skillet is truly unmatched by an ordinary baking dish.  But you can also skip the whole preheat the skillet thing and just make this recipe in a regular 9 x 9 pan.

To start, preheat your oven to 400º and spray or oil your iron skillet with some vegetable oil and pop it right into the oven.  I don’t like to spray my cast iron, because I think it sometimes leaves a somewhat “gummy” residue.  I use about a tablespoon of oil and rub it around with a brush or paper towel. If you want to super authentic, rub some bacon grease around in the pan for a truly but slightly less-healthy experience.


season iron skillet


Now you’ll need to gather all the necessary ingredients, dry and wet.


cornbread ingredients


Then it’s as simple as mixing together the dry ingredients – yellow cornmeal, flour, baking powder, baking soda, a tiny bit of sugar and salt.  Savory southern cornbread really should be super sweet.


Cornbread dry ingredients


Take a whisk and mix it all up really well.


mix dry ingredients corn bread


Then do the same with your wet ingredients.  Melt one stick of butter or 8 tablespoons, better known as 1/2 cup.


melt butter microwave


Pour it all into a mixing bowl along with the buttermilk and eggs.  You can buy a small container of buttermilk, OR you can do it the cheaters way and mix 1 tablespoon of vinegar into one cup of milk.  I think the real thing is just better though.


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Mix this all together.


Mix wet ingredients cornbread


And then simply pour the wet ingredients into the dry ones.


pour wet into dry cornbread


Stir it all up.  It will be a bit lumpy and almost sponge like looking.


mix cornbread ingredients


By now your skillet should be smoking hot and for the LOVE OF PETE make sure you use a hot pad to get it out of the oven.  I have permanent scars from not doing this.  It’s not pretty I tell ya.


Cornbread batter


Spread it out and you’ll probably start to hear a sizzle as the batter hits the hot pan.  You can also give the pan a vigorous shake to level it out which is much quicker.

Pop it into the hot oven and in 20 minutes, the top should be browning and cracking a bit, and the edges should be browning up and crisping as well.


Cornbread made in iron skillet




Let it rest for just a few minutes, and then cut it up and serve it hot with butter and honey or, if you live in the southwest like I do, some hot sauce on the side.


cornbread with butter and honey


We love us some hot sauce here in the southwest. It’s on every table of every restaurant everywhere and you will pry it out of our cold dead fingers after the next Civil War, which will happen if you try to take it away from us.

Now you have a tried and true basic southern style cornbread recipe.  Add a little more sugar if you like it sweeter, or add some chopped jalapenos and some canned corn and shredded sharp cheddar cheese if you want it to be heartier.  Crumble it into some navy  beans and ham and you’ll be a bona fide southern cook.

And for gosh sakes, sprinkle on some hot sauce.

Southern Iron Skillet Cornbread

 

Author:

Recipe type: bread

  • 1 T. vegetable or canola oil (or bacon grease)
  • 1½ c. cornmeal
  • 1 c. flour
  • 1 T. sugar
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • ½ c. or 1 stick of butter, melted
  • 2 large eggs
  • 2 c. buttermilk
  1. Preheat oven to 425º
  2. Brush or wipe iron skillet or 9 x 9 pan with the oil
  3. If using iron skillet, place skillet in oven while you gather and mix the ingredients together (or about 10 minutes),
  4. Mix all dry ingredients together (first 6 ingredients after the oil) with a whisk well
  5. Melt butter for one minute in microwave in microwave safe dish and then stir, microwaving for 30 second increments, stirring after each time until melted
  6. Mix wet ingredients – melted butter, eggs and buttermilk together’
  7. Pour wet ingredients in with dry ones and mix with wooden spoon or spatula.
  8. Remove iron skillet from oven and pour batter in.
  9. Return to oven and check at 20 minutes.
  10. Edges should be browned and crisp and top should be browning and cracking.
  11. Serve warm with hot sauce, butter or honey.

3.2.2708

 

 

 

 

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Pumpkin Biscuits | Dishin & Dishes

Pumpkin Biscuits Apple Butter





You know it’s that time again, when you start seeing a zillion recipes cropping up with ingredients like pumpkin, butternut squash and apples.

It’s Fall.



The Christmas song that quotes “It’s the most wonderful time of the year” should have been written about Fall as far as I’m concerned. After a few months of mind-numbing heat, browning grass and flowers, AND the steering wheel in my car practically searing my hands to blisters every time I get in it, the coolness and beauty of Fall is something I always look forward to.

And dishes with pumpkin.

I love incorporating pumpkin into traditional sweet dishes like Maple Pumpkin Crème Brulee, Pumpkin Cookies with Spiced Cream Cheese Frosting, Pumpkin Scones, and Pumpkin Crisp. But tonight I mixed some into some biscuit dough to create a savory biscuit that is moist and delicious. We spread Apple Honey Butter on top of them and oh my, were they fabulous!


pumpkin biscuits


They are pretty easy to make as well so join me in making these this fall!

First you want to sift all your dry ingredients together. Measure out two cups of flour into a fine mesh sieve, or whatever sifter you happen to have. Add in one tablespoon of baking powder, 1 tablespoon of sugar, ½ teaspoon of kosher salt, and ¼ teaspoon of baking soda. Sift this all together into a large mixing bowl.


Sift dry ingredients


This next step is important for making your biscuits light and flaky.

ICE COLD butter.

Take a stick of frozen butter and using a box grater, grate the butter completely. Then add it right into your dry ingredients. It will be a somewhat crumbly mess. That’s okay.


Grate frozen butter


Now in a separate bowl, add in one cup of pure pumpkin puree. DON’T get the pumpkin pie mix. They look very similar! Add it to ¾ cup of milk. Whisk it all together.

Wet ingredients pumpkin muffins




Pour it into the dry ingredients/butter mixture and using a rubber spatula just begin to mix it up. When you’ve gotten as much of the dry ingredients mixed in as possible, turn the whole mess onto a floured countertop or cutting board and begin to work it with your hands. Not too much, but just until it’s all mixed nicely. It doesn’t have to be super smooth (in fact, it shouldn’t be), and can be a little rough.

Pat it into a circle and take your rolling pin and roll it out one way, then turn the rolling pin or dough and give it a roll the other way.


Pumpkin Biscuit Dough


This way your dough keeps the shape of a circle instead of becoming really long because you’re alternating rolling it in different directions. You want it to be just under an inch tall or closer to ¾ inch. Take a 3-inch biscuit cutter and cut as many biscuits as you can with it. (Use a glass if you don’t have a biscuit cutter or even the ring off a mason jar.)


biscuit cutters


Place the cut biscuits on a baking sheet.


Pumpkin Biscuits


I like to use a Silpat mat on mine but parchment works wonderfully as well. Take your leftover dough and shape it into a ball again and roll it to ¾ inch again. Cut out more biscuits. This recipe makes exactly sixteen biscuits nicely for me.

Bake at 400 degrees for 12 minutes, then Remove them form the oven and brush them with melted butter.

https://www.dishinanddishes.com/recipe/pumpkin-biscuits/


Pumpkin Biscuits brush with butter


Remove them and let them cool and top them with some of my Apple Honey Butter. (Click here for recipe)


Pumpkin Biscuits with Apple Honey Butter



It truly IS the most wonderful time of the year.

Fall goodness.


Pumpkin Biscuits Apple Honey Butter


 

Pumpkin Biscuits

 

Author:

  • 2 c. flour
  • 1 T. baking powder
  • 1 T. sugar
  • ½ t. kosher salt
  • ¼ t.baking soda
  • ¾ c. milk
  • 1 c. pure pumpkin puree (not pumpkin pie mix)
  • 1 stick butter, frozen
  • Melted butter for brushing tops (about ½ stick)
  1. Mix all dry ingredients together and sift into large bowl.
  2. Mix milk and pumpkin together in another bowl.
  3. Grate stick of butter on large holes of box grater right into the dry ingredients and then mix with spatula. Mixture will still be pretty dry.
  4. Add in pumpkin/milk mixture and when ball starts forming, turn out onto floured surface.
  5. Knead with hands as minimally as possible just until flour is mostly absorbed (batter will still be rough and not super smooth)
  6. Form disk and roll with rolling pin once in each direction and then once in the opposite direction until dough is ¾ inch high.
  7. Cut with 3 inch biscuit cutters, mason jar lid or glass.
  8. Place on sprayed baking sheet or baking sheet lined with Silpat mat or parchment paper.
  9. Bake for 12 minutes. Remove from oven and brush each biscuit with melted butter. Return to oven for 3 minutes.
  10. Serve warm. Famtastic with Apple Honey Butter!

3.2.2124





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Smashed Pea Bruschetta with Mint

FI3





If you’ve followed my blog for awhile, you know I am mildy obsessed with bruschetta of any type.  I seriously could make bruschetta and let it be my entire meal.  Toast some crostini, spread something hearty and wonderful on it and call it a day.

My obsession began with classic Italian Bruschetta.







And then I posted this..one of my fav ever.  Butternut Squash Bruschetta with Sage Pesto. This one had a fall flair.





And this week I went for a spring themed bruschetta.  There are so many options that come to mind, I could probably start a blog featuring a different type each day of the year.

One of our grocery stores here has these fresh spring peas on display right now.







But honestly, I think I prefer the frozen peas.





Yes, you heard me correctly.  See, peas are a tricky thing..if you don’t use them immediately, they’ll go bad quick.  These peas were already losing that bright green vibrant color that I love from the frozen ones.

Just rinse them in some warm water and voila,  their happy warm color just keeps shining through.

So I just tossed the peas into a pot of boiling water.  Just for a minute. Then I drained them and dumped them right into an ice cold water bath to stop the cooking process.  This helps to just keep their brightness.







Did you know that peas are botanically considered a fruit? Yes it’s true, although I can’t wrap my head around that…they’re still a green veggie in my head, confused as my head may be. Peas are high in vitamin A, vitamin C, B vitamins so yes, they’re good for you too!

Grate up a cup of parmesan cheese.







Add the peas and the cheese right into your food processor bowl.







And take a handful of fresh mint.







 

I used at least a 1/2 cup of picked leaves, tasted and added a bit more, so I’d say taste and see what you like and you can always add more.  Add the mint right into your food processor along with a teaspoon of salt and 1/2 teaspoon of pepper.







Drizzle in 1/2 cup of olive oil.







Put the lid on and whir it up for about 30 seconds.







You want it to be somewhat chunky like this..and have some texture to it.

Then pour it all in a bowl and squeeze a lemon over top.







Stir it up.







The lemon adds some brightness to the flavor of the peas and the mint.

I suppose I could have just made life easier on myself by adding this into the processing part.  I tend to make life difficult on myself sometimes, kind of being a “fly by the seat of your pants” kinda gal though.

Now slice up a loaf of french bread into 1/4 inch slices.  Lay it out in a single layer on a baking sheet.  Drizzle it with olive oil and pop it into a 375º for about 10 minutes, or until the tops are golden bread and crisp, but the insides are still a little soft.







If you have one of those expensive, neat stoves with a grill pan, just toss them on there and flip them after you get them crispy on one side.

And just know that I covet your expensive stove.  Yes I do.

Now take your luscious, divinely pureed peas and spread a good portion over top of one of the crostini.

Top it with either some parmesan shavings or some nice tangy goat cheese (my personal preference!).







If you want them warm, pop them back into the oven for about 3-5 minutes.

But right now? It’s 95º here in Oklahoma on a daily basis already.  I kind of like them fresh and cool.

Smashed Pea Bruschetta with Mint

 

Author:

Recipe type: Appetizer

  • one 16 oz bag frozen peas (2 cups)
  • 1 c. grated parmesan cheese
  • ¾ c. fresh mint leaves
  • 1 t. salt
  • ½ t. pepper
  • ½ c. olive oil
  • one lemon, juiced
  • for garnish – ½ c. shaved parmesan or goat cheese
  • one loaf french bread
  • ½ cup olive oil
  1. Drop peas into boiling water for 1-2 minutes. Drain and add into ice water bath until cooled. Drain again and put into food processor with remaining ingredients. Turn on food processor and process for about 30 seconds or until peas are smashed but still have some texture. Slice bread into ¼ inch rounds. Place on baking sheet and drizzle with olive oil. Bakd at 375º for 10 minutes or until tops are golden but inside is still somewhat soft. Spread pea puree on top of bread and garnish with shaved parmesan cheese or goat cheese.
  2. For warm bruschetta – pop back into oven for 5 minutes
  3. For cold bruschetta – serve as is

3.2.2045

 

Love pea recipes? Join other  bloggers participating in Food Network’s Summer Fest by checking out their recipes for peas!

Feed Me PhoebeSweet Pea and Green Onion Soup
Taste With the EyesPeas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
WeeliciousPeas and Pasta
DevourQuick Salad with Peas
Napa Farmhouse 1885Pasta with Spring Peas, Mushrooms and Greens
Red or Green?Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron BlogSweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My SaltHomemade Tuna Noodle Casserole
Domesticate MeClean Out Fridge Frittata
Virtually HomemadeSummer Lasagna with Skinny Alfredo Sauce
The Sensitive EpicurePea Puree with Roasted Salmon and Chives
Daily*DishinMarinated Spring Pea Salad
The Heritage CookPea, Potato and Bacon Salad with Lemon Vinaigrette
FN DishFavorite Shelled Pea Sides

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Crunchy Topped Blueberry White Chocolate Muffins

blueberry white chocolate muffin

Summer is here and blueberries will sure to be busting out all over!

I love the warm gooey tang of a blueberry in baked goods and nothing shows them off better than this recipe for Crunchy Topped Blueberry White Chocolate Chip Muffins.  Warm bursting blueberries along with white chocolate chunks? It’s a winner I tell you.




The great thing about this muffin recipe is that you can switch out the blueberries for raspberries, or even chopped up strawberries or apples. It’s versatile, moist and has a crunchy wonderful topping!

blueberry white chocolate muffin

These are a great treat for Sunday brunch, a girl’s breakfast, or just to take to work and watch people hug you with joy. Serve them with a tall cup of java, an icy glass of milk, or a chai latte for a special treat once in awhile. The tops are especially yummy with their crunchy sugary sprinkling. Muffin tops are the always the best art aren’t they?

Remember the “Muffin Top” episode of Seinfeld?

Elaine:

Here’s your problem. You’re making just the muffin tops. You’ve gotta make the *whole* muffin. Then you… Pop the top, toss the stump. Taste.

Remember Kramer driving all those “stumps” around on his tour bus? That was one of my favorite episodes ever. 

Now, let’s make muffins!

The instructions are simple – mix the dry ingredients, combine the wet ingredients, add them together and fold in some blueberries and white chocolate pieces. Top them with a simple topping and that’s it.  Let’s get baking!

First we’ll mix up all our dry ingredients.  Into a medium-sized mixing bowl, add 1 1/2 cups of flour, 3/4 cup sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder.  Take a whisk and stir them up well.

mix dry ingredients

Next we need to do the same with our wet ingredients.

In a large mixing bowl add 1/3 cup vegetable oil, one teaspoon of vanilla and one egg.  Also add in 1/3 cup of buttermilk. You can make your own buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a one cup measuring cup and then filling it with milk and letting it stand for five minutes.You can just use milk if you like, but buttermilk has an acidity that reacts with the baking soda or powder and makes your muffins, cakes, etc lighter and fluffier and yummier, so give it a try!


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Lightly mix it for about 20 seconds.


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Then add about half of your dry ingredients mixture.

dry ingredients mix

Mix 10 seconds then add your remaining dry ingredients. Mix again.


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The mixture is relatively thick,  and that’s okay! We need a thicker batter to hold up to the topping we’ll add later.

Now, add in one cup of white chocolate chips and one cup of blueberries.

blueberry white chocolate

And gently  fold these in evenly.

Line your muffin tin with muffin liners (or you can spray them with baking spray).


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Using an ice cream scoop, Scoop your batter evenly into 9 muffin liners. You could stretch them to a dozen and make them a bit smaller, but I like them good-sized.

scoop muffin dough

Add them into your muffin liners.

Now we’ll make our crunchy topping.

In a medium bowl, add 2/3 cup brown sugar, 1/4 cup flour and 1 teaspoon of cinnamon. Give it a mix with the whisk.


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Add in 2 tablespoons of softened butter. It’s important to have it soft so it will mix properly.

softened butter

Now, using a fork, mash the butter into the dry mixture until it’s all worked in and there aren’t large lumps of butter.


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Once it’s mixed, sprinkle a good tablespoon over each of your muffins.

muffin crunchy topping

Then pop them into a 350º oven for 20 minutes.

oven bake muffins

Remove them and don’t let them get too cool!
blueberry white chocolate muffin

Because when you slice into them with a fork, you’ll see just how tender, moist they are and how the berries are bursting with their heated juciness while the white chocolate pieces are warm and gooey.


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See?


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Here’s the printable recipe just for you!

Crunchy Topped Blueberry White Chocolate Muffins

 

Author:

  • 1½ c. all-purpose flour
  • ¾ c. sugar
  • ½ t. salt
  • 2 t. baking powder
  • ⅓ c. vegetable oil
  • 1 t. vanilla
  • 1 egg
  • ⅓ buttermilk
  • 1 c. fresh blueberries
  • 1 c. white chocolate chips
  • ⅔ c. brown sugar
  • ¼ c. flour
  • 1 t. cinnamon
  • 2 T. butter, softened
  1. Preheat oven to 400º.
  2. Spray muffin cups or line with muffin liners.
  3. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
  4. Place vegetable oil into a 1 cup measuring cup;
  5. add the egg and enough milk to fill the cup.
  6. Mix this with flour mixture.
  7. Gently fold in blueberries and chocolate chips.
  8. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  9. Mix together all ingredients with fork. Sprinkle over muffins before baking.
  10. Bake for 20 to 25 minutes.

3.2.1753

For other great recipes using berries check out these other blogs featuring berries for Food Network’s virtual Summer Fest!

Feed Me PhoebeGluten-Free Blueberry-Almond Pancakes
The Lemon BowlStrawberry Mango Chia Smoothie
Jeanette’s Healthy LivingGingered Blueberry Shortcakes With Light Creamy Topping
Taste With The EyesBlueberry Limoncello Pavlova
Sweet Life BakePaletas de Fresca y Aguacate
Napa Farmhouse 1885Mixed Berry Tea Cake 
Red or Green?Strawberry & Blueberry Crisp (Red or Green-style)
Virtually HomemadeBlueberry Mint Margaritas
Haute Apple PieTriple Berry Ice Cream
Pinch My SaltStrawberry Peach Cobbler With Almond Biscuit Topping
Cooking With EliseDehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
DevourFour Healthy Berry Recipes
Domesticate MeSummer Berry Crisp
WeeliciousBrainy Breakfast
The Sensitive EpicureStrawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*DishinFresh and Easy Blueberry Pie
From My Corner of SaratogaMixed Berry Freezer Pops
FN DishWake Up With Berries

 

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Jalapeno Hush Puppies | Dishin & Dishes

Jalapeno Hush Puppies | Dishin & Dishes

At any given time, my husband could show up at our house with just-caught catfish.  Or, our freezer in the garage could have an entire shelf dedicated to frozen fish he’s pulled in from one of our Oklahoma lakes.

One night this summer, early on before the water all dried up, We cut up a giant catfish he’d caught and went outside to fry it up.  There aren’t too many evenings in the Wonderful household that we fry anything.  But fresh caught catfish lightly breaded in some cornmeal and spices is wondrous all by itself…

Or with Hush Puppies.



I had no idea how easy they were to make at home.

First you have to bring a large pot of oil to 365º. Or, if you have one of those neat deep-fryer things, use that.  I would love but..

#1 My hips would NOT love it and are crying out for more treadmill time.

#2  I have no idea where it would fit in my kitchen cupboards which are already crying out for more room.

A large heavy pot works just fine as a substitute.  We used canola oil but you could use vegetable oil as well.

In a large mixing bowl, dump in one and one-half cups of cornmeal, one-half cup of flour, one teaspoon of baking powder, and a tablespoon of sugar. Also in 1/4 cup of finely chopped onion and one large jalepeno chopped fine.  I removed the seeds and ribs from  the jalapeno by scraping them out with a spoon tip after I cut the pepper in half.  My family are spice pansies and they wouldn’t like things TOO hot.  But you can leave them in if you like.

Don’t worry! The addition of jalapenos are not too hot here! It just lends a nice little kick to your hush puppies.

In a separate bowl, crack two eggs and add 1/2 cup of milk, whisk it together.







Dump it right into the other stuff you added to the large bowl.







Mix this all up.





And then decide to be really brave and add in 1/2 teaspoon of cayenne pepper into the mix. I PROMISE YOU! It’s not too hot. I’m a real wimp when it comes to spicy and I loved these.







This all came together in about one minute or less.  How easy is that?

Now, take a teaspoon or a cookie dough scoop and scoop up some of the dough.







Be very careful and hold the scoop or spoon down close to the oil and gently drop the batter into the oil.







 

And then continue to keep doing just like you did with the first one.  We did about 10 at one time.  Be careful not to add too many so your oil doesn’t cool down too quickly.







And let these go and bubble away.







Pretty soon, they float to the top and get nice and golden brown.







This will take about two to two and one-half minutes.At this point, scoop  them out with a slotted spoon.







And dump them gently into a paper towel-lined plate or bowl.  Mr. Wonderful used this cooling rack.







Look at those little darlings would you!?

If you want to, sprinkle them with a little salt while they’re fresh out of the oil.  Then make another batch until the batter is all gone.







Your family will be watching with baited breath.







Okay, that little guy may actually have fish bait breath..but still, he KNOWS what’s good!

Next time you fry up some fish, try these semi-spicy little balls of crispy goodness alongside your catch.  The traditional way to eat them is to break them open and spread them with a touch of butter, but I like them just like this.







Jalapeno Hush Puppies

 

Author:

  • 1½ c. cornmeal
  • ½ c. flour
  • 1 T. sugar
  • 1 t. baking powder
  • 1 t. salt
  • ¼ c. onion, chopped fine
  • 1 jalapeno, (large, chopped fine)
  • 2 eggs
  • ½ c. milk
  • ½ t. cayenne pepper
  • 4 c. oil, (peanut, vegetable or canola)
  1. Bring large pot of oil to 365º or heat up deep fryer. In a bowl, whisk eggs and milk until thoroughly mixed. In a large bowl mix together cornmeal, flour, sugar, baking powder, salt, onion and jalapeno with a whisk. Add wet ingredients to dry and mix well. Drop with cookie dough scoop (small size) into hot oil until they float and are dark golden brown (about 2½ minutes). Remove with slotted spoon to paper towel lined plate. Sprinkle with salt again if desired while still hot.

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Lemon Cheesecake Muffins with Lemon Curd

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Close your eyes and let me paint you a picture in your mind…a slightly tart lemony muffin.  As you bite into it, you also get a creamy surprise, for in the center lies a soft, gooey, cheesecake-like filling. And accompanying both flavors, a cool, sweet-n-tart lemon curd for each delicious bite.

These muffins were so yummy.  Served with a spoonful of lemon curd, they were wonderful.

Before I show you how to make them, let me give you a little tip about baking with lemon zest.



I started with one tablespoon of lemon zest and one cup of sugar.

Put them into a bowl.

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Take your fingers and begin to smoosh the lemon zest with the sugar.

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See, the real punch of flavor you get from the lemon zest is from the oil in the peel.  When you begin to rub it with the sugar, it releases the oils from the zest into the sugar and intensifies the lemon flavor.  Your bowl will begin to smell marvelous.

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Dump your newly made “lemon sugar” into your mixing bowl with 6 tablespoons of butter.

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Beat it until light and fluffy and then add 2 eggs.

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Continue to beat until smooth and creamy.

In a separate bowl, measure out 1 1/2 cups of flour, 1/2 teaspoon salt and 1 teaspoon of baking powder.


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Give it a fluff with your whisk.

Measure out 1/2 cup of buttermilk.  If you don’t have buttermilk, fill your 1/2 cup with 1 tablespoon of vinegar, fill it with regular milk, and let it set for 5 minutes.  It will work as a substitute.

Alternate adding the flour mixture and buttermilk to your sugar/butter mixture.

buttermilk

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When you’ve added all of both, you’ll have a nice smooth creamy batter.

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Take an ice cream scoop and spray it with cooking spray.  Also spray your muffin tins with cooking spray, or line them with muffin liners.

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Scoop your ice scream scooper about half full and drop into the tins.

scoop

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In another bowl, mix together 1/2 package of an 8 oz. cream cheese with 1/4 cup powdered sugar.

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Spoon into a Ziploc baggie.

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Seal the bag and using scissors, snip off one corner.

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Squeeze a little dollop of your cream cheese filling into the center of each muffin batter.

filling

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Place into a 350º oven for about 15 minutes.  Stick a fork into one muffin, to one side of the filling and see if it comes out clean.  Leave in a few minutes longer, if need be, and check again.

Remove and cool.

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Are you getting excited yet?

Serve one on a plate with a dollop of my Fuss-Free Lemon Curd and a nice cup of hot tea or coffee.

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Have a bite of this wondrous creation.  It’s fabulous.

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We took these to our class this Sunday, and didn’t even bring home one!

Cooking with Love,

~Katie

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Mom’s German Light Rye Bread

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You may remember my Mom’s Strawberry Jam recipe from last week.  I promised the bread recipe to go along with it.  Mom makes this every time she comes.  This recipe makes 4 of the smaller size bread loaves (I think they’re the 7 x 3 inch ones).  One demands to be sliced immediately and the other  three go into freezer bags to be savored for later.  We space out eating the other three as treats when we feel a need for something special until Mom returns to make it again!

The bread.  

This is a German light rye loaf that is soft and dense inside while the outside is crusty and yummy.  You can get the light rye flour from your local bakery or sometimes find it right at the grocery store.  This recipe has been handed down from one German-Russian to another.  My Mom came in possession of it years ago and makes it quite often.  When this bread is baking, my kids and Mr. Wonderful keep drifting into the kitchen to see if it’s ready to eat yet.  Someone inevitable pulls the freshly made strawberry jam and butter out in preparation for when the piping hot fresh loaves  come out of the oven.  Mom rubs them with water and lets them cool a bit, which makes us all the antsier!  This makes the crust extra-crispy for whatever reason, and it’s so delicious!  



Follow along with me as mom makes this delectable bread!

Begin by finding  a really HUGE bowl.  You will need it.  Mix together – 4 cups lukewarm water, 1 package of quick-rising yeast, 2 cups light rye flour and 4 cups of bread flour.  Mix with a strong spoon until all ingredients are mixed together well.  

mix

It will be rather soupy at this point.  Cover with a clean tea towel and allow to sit six hours or overnite. 

When we pulled the towel off the next morning, this is what the “sponge” looks like.  The mixture should have puffed up and have what appears to be sponge holes in it. 

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Now we added 2 tablespoons of salt  and 6 more cups of bread flour to the “sponge”.  

salt

startflour

We don’t usually measure with plastic baggies.  Mom brought all the ingredients pre-measured with her.  She even brought the pans, scraper and salt….

 Now she mixed again, but this time with her hands (put a little cool water on them first)  until the dough began to pull away from the sides of the bowl into a nice lump of dough.  Knead it for a minute.  

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Eventually this is what you want.

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Cover this once again with your towel and let raise until it doubles in size.  This takes a couple of hours.

Now you probably need to wash your hands and dust your counter with bread flour. See that white scraper? This is very handy to scrape the dough out of the pan onto the counter.

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Take your loaf pans, spray them with cooking spray, and sprinkle some flour in them as well. This keeps the bread from sticking to the pan.  

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Have a little bowl of cool water handy and nearby. 

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 Dump your dough out onto your floured counter top.

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Dip your hands into the cool water from your bowl.  Using a large knife, cut your dough into four equal parts.  Mom says to dip the knife into the water also for easy cutting.

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Wet your hands again.  Take one of your portions of dough.  Using your hands, mold your lump of dough into a oval loaf that will fit nicely in your pan.  Rub cool water over the top of the loaf before placing into the pan. This will make a nice smooth top and also helps make it crusty.

doughpan

Place your bread into the pan.  

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 Shake your bread lengthwise a couple of times in the pan to evenly distribute the dough in the pan and level it out.  Follow these steps for your other three loaves.

Put your pans away from drafts.  I think mom put hers in the oven to rise this time.  Let sit for another hour or so until the dough rises and puffs above the top of the pans.

panrise

Bake your bread loaves at 375° for 55 minutes to one hour.    Remove from the oven and again, lightly rub with the cold water.  

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Carefully turn out of your pans.  

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I wish you could smell this…or taste it.  

But wait.  Remember this?


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You will need this to go alongside of your bread.  It’s like salt and pepper or soprano and alto…they just GO together!  Mom also brings Amish rolled butter from northern Michigan with her to go with the bread and jam.

And to accompany the German theme, I put them on the cutting board my German Grandpa Alex made me when I was little.  You can see where he scrawled my name across it using a “y” instead of an “ie” for Katie.  He used to call me Kucha actually in German, but I have no idea how to spell that properly!

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It is the perfect serving board for the perfect bread.  

Ahhhhhh….yum!

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And, this is the perfect snack for morning, noon and even a late night treat before bed.  If you take the time to make this recipe, it’ll be a keeper!


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Katie’s Printable Recipe – Homemade German Light Rye Bread

Katie’s Printable Recipe – Mom’s Strawberry Freezer Jam

Cooking with Love

~Katie

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Strawberry Scone Bread | Dishin & Dishes

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If you like the texture and not-too-sweet flavor of scones, this bar is for you.  But it’s without all the fuss of dolloping out dough or cutting dough into cute little scone shapes with cookie cutters.  This is a no-fuss scone type bread recipe that will give you the flavor of fresh strawberries and the density of a scone.

I made this last week on the same day I made my  Blueberry Crumble Bread Bars, and it really didn’t get a fair shake.  The Blueberry Bars were full of sugar and goodness and these are more of a tea and crumpet fair.  I also put it under the broiler for a few minutes at the end so as to brown up the crumb topping.

Me and broilers don’t mix very well.  I walked away for a minute, (I swear!) and the top got a few little black spots I then had to scrape off…



The thing you don’t know about us food bloggers is the chaos that sometimes ensues in our kitchen behind the camera.

Yes, food bloggers are human too.  We just fool you real well.

Now that I’ve thoroughly disallusioned you on me being perfect, let me show you how to make these elegant bars.

Begin by taking 2 cups of strawberries and chopping them up fine.  Put them into a bowl.

Pour 2/3 cup of sugar over them.

sugar

Give them a good stirring around and set a timer for exactly 5 minutes.  Let them sit.

timer

While your timer ticks away, do the following.  Measure out 4  cups of  flour.  Add in 2 tablespoons of baking powder and 1 teaspoon of salt.

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Turn your mixer on, and give your dry ingredients a quick fluff.

When your timer goes, off, pour one cup of heavy whipping cream into a separate bowl or measuring cup.  Add 2 eggs and 1 teaspoons vanilla.  Mix this up good.

vanilla

Pour this mixture over your strawberry/sugar mixture.

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Stir the 2 together well.


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Add your strawberry mixture into your dry ingredients, a little a time.  Also add 1/3 cup of melted butter (not pictured).

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Mix just until all the ingredients are well-blended.

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Just look at those lovely bits of fresh strawberries! Yum..

Spread mixture into a 9 x 13 lightly greased pan.

panbefore

Make your crumb topping.

Mix 2/3 cup of flour, 1/2 c pecans, 1/2 cup sugar 3/4 cup of butter and 1 teaspoon cinnamon until crumbs form.  I used a pastry cutter, but you could use forks or even your fingers.

crumbs

Please try to get your bowl as messy as I did and the counter as well.

Thank you.

Now sprinkle your crumb mixture all over the top of your dough.

crumbtop

Put into a 375º oven for 30 minutes.  Check center with a toothpick or fork to see if it comes out clean.  If not, continue to bake until it does.  Top should be golden brown.

Enjoy these strawberry treats some morning when you feel like a cup o’ tea and some scones..you’ll say MMmmmm…

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Katie’s Printable Recipe – Strawberry Scone Bread Bars

Cooking with Love,

~Katie

Cream Scones on Foodista

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Poppyseed Muffins | Dishin & Dishes

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Every once in awhile, I like to post one of these super-easy, nothing-to- it recipes that even a beginner can handle with no problem.  This is one of those recipes. That way, my old high-school friend Lisa won’t accuse me of being a Martha Stewart wannabe. Seriously, I’m not even close.  Do you hear me? Not EVEN!

If you only saw my life on a daily basis, the flour on my nose and shirt, the weeds in my garden, no one would ever accuse me of that again.

Actually, most recipes aren’t that difficult if you just enjoy it. But sometimes, you just don’t feel like cooking for a long time…or baking.



Saturday night, I knew I needed to make something for our class Sunday morning.  Unfortunately, it was almost midnight. And did I mention that I sent Mr. Wonderful out at 11:40 PM looking for coconut cream pudding for this recipe?

And that, my friends, is why I call him Mr. Wonderful.

Cuz he went.

And then later, he confessed that he really wanted to go to the Wal-Mart anyway to look at fishing lures.  BUT, he got my pudding…at another store, cuz Wal-Mart didn’t carry it.

I needed something quick, something with out a lot of fuss but it had to be something good.

These muffins came to mind.  A treat from the past, my mom used to make these as a quick bread, but somewhere along the line, they evolved into muffins.

Super moist and dense, they are a pleasant surprise to bite into.  The moistness comes from a packet of pudding and ….

Cake mix.

C’mon now, what is muffin batter anyway but flour, sugar, salt….all the ingredients in, YES, cake mix!

Throw a few simple ingredients into your mixing bowl and a mere minute later you’re pouring the smooth batter into bread or muffin tins. Try this recipe, you won’t be sorry!

Katie’s Printable Recipe- Poppyseed Muffins

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