a little of each

A family's cookbook

Berry Crumb Bars June 11, 2013

Filed under: Desserts — alittlemoreofeach @ 10:39 am
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photo 1

Blueberries and raspberries are good friends in this crumb bar.

 

Raspberries taste like Connecticut to me.

More specifically, my grandparents’  backyard in a tiny town in Connecticut in June. It was the first time I remember eating raspberries – I was nine.  The berries were picked from the canes, sun-warmed, sweet, and just tart enough.  My siblings and I monitored the raspberry bushes that delineated the edge of the backyard and a woodsy area from which bunnies would emerge in the late afternoons, and we heard a rumor of a bear once.  Those few summertime visits – with their endless trips (no matter our age) down the Giant Hill in the 50-year-old Radio Flyer wagon that was my dad’s when he was little, an outing to UConn’s dairy farm and ice cream shop, helping (or I should say “helping”) my grandfather in his large vegetable garden with its oddly dirty dirt, not the sandy stuff I was used to – are encapsulated in those delicate, jewel-hued berries.

So when Publix has raspberries, normally such a extravagance it still seems, on sale for $2.50 a container, a few (or more) go in my basket, and I am transported.

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I adapted a smittenkitchen recipe for crumb bars that is so darn wonderful.  (What does that lady do that *isn’t* wonderful?  Nothing, that’s what!) The crust is like a shortbread – not too sweet, just a bit crumbly, and a lot buttery. While the original recipe calls for a combination of blueberries and lemon (both the zest and juice), I counted on the tartness of the raspberries and omitted the lemon with no regrets.  I also added some whole wheat flour for flavor and better health. (Although, c’mon, we’ve got two sticks of butter in this…)

Ingredients

1 cup white sugar
1 tsp baking powder
2 cups all-purpose flour
1 cup white whole wheat flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
4 cups fresh blueberries, raspberries, and/or diced strawberries (I used blueberries and raspberries.)
1/2 cup white sugar
4 tsp cornstarch

Directions

1. Preheat the oven to 375. Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, both flours, and baking powder. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar and cornstarch. Gently mix in the berries. Sprinkle the berry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 50 minutes, or until top is slightly brown. Cool completely before cutting into squares.

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Sweet Cream with Berries June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:41 pm
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Stephanie served this simple yet decadent dessert for Easter in 2004. The sweet cream is very similar to the Mock Devonshire Cream, but it is softer and sweeter. The recipe serves four. Or one. It depends.

 

Ingredients

1 cup sugar

1 envelope unflavored gelatin

2 cups whipping cream

2 (8 oz) containers of sour cream

1 tsp vanilla extract

Fresh berries such as strawberries, raspberries, blueberries, and blackberries.

 

Directions

Combine sugar and gelatin in a medium saucepan. Stir in whipping cream and let stand one minute. Cook over medium heat, stirring constantly with a wire whisk for five minutes or until gelatin dissolves. Remove from heat and cool. Stir sour cream and vanilla into cooled gelatin mixture. Pour into a serving bowl. Cover and chill for three hours or until set. Serve by spooning into dessert dishes. Top with fresh berries.

 

Melt in Your Mouth Blueberry Cake

Filed under: Desserts — alittlemoreofeach @ 12:47 pm
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From allrecipes.com

 

Ingredients

½ cup butter

½ cup sugar

¼ tsp salt

1 tsp vanilla extract

2 eggs, separated

1 ½ cups all-purpose flour

1 tsp baking powder

1/3 cup milk

¼ cup sugar

1 ½ cups fresh blueberries

1 Tbl all-purpose flour

1 Tbl sugar

 

Directions

Preheat oven to 350 degrees.  Grease and flour an 8 x 8 pan.  Cream butter and ½ cup sugar until fluffy.  Add salt and vanilla.  Separate the eggs and reserve the whites.  Add egg yolks to the sugar mixture.  Beat until creamy.  Combine 1 ½ cups flour and baking powder.  Add alternately with milk to the egg yolk mixture.  Coat berries with 1 Tbl flour and add to batter.  In a separate bowl, beat the whites until soft peaks form.  Add ¼ cup of sugar, 1 Tbl at a time, and beat until stiff peaks form.  Fold egg whites into batter.  Pour into prepared pan.  Sprinkle the top with remaining 1 Tbl sugar.  Bake for 50 minutes.

 

Blueberry Scones May 20, 2013

Filed under: Breads,Breakfast — alittlemoreofeach @ 8:13 am
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blueberry scone.2

 
Ingredients
1 1/4 sticks unsalted butter
1 1/2 cups fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp grated lemon rind
1/2 tsp salt
1/4 tsp baking soda
2-3 Tbl raw sugar for sprinkling on scones

 

 

blueberry scone

Directions

  1. Preheat oven to 425.  Freeze, then grate one stick of butter.  Put blueberries into the freezer until needed.  Whisk the milk and sour cream together and refrigerate until needed.
  2. Blend flour, sugar, lemon rind, baking powder, salt and baking soda together.  Add frozen grated butter and gently toss with your hands until thoroughly coated.  Fold in the chilled milk with a spatula until just combined.
  3. Turn the dough mixture onto a well-floured surface.  Flour your hands and the dough, knead gently until six to eight times until it barely holds together.  Add flour as needed to prevent sticking.
  4. Roll dough out to approximately a 12″ square.
  5. Sprinkle the cold blueberries evenly over the dough, pressing lightly into the dough.  Roll the dough into a log shape, then press with a roller until about 4″ wide by 12″ long.
  6. Cut into four equal rectangles, and then each rectangle into triangles.
  7. Place scones on a parchment-lined baking sheet.  Melt the remaining 1/4 stick butter, and brush each scone with butter and sprinkle with raw sugar.
  8. Bake until lightly golden brown, 18 to 24 minutes.
  9. Cool on a wire rack for 10 minutes.  Serve warm or room temperature. Makes 8 scones.
 

Fresh Blueberry Banana Bread March 29, 2013

Filed under: Breads — alittlemoreofeach @ 11:51 am
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Ingredients

1 cup fresh blueberries

1 ¾ cups sifted flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

1/3 cup butter

1 cup sugar

2 eggs

1 cup bananas, mashed

 

Directions

Wash and drain berries, then toss with a little flour. Sift the rest of the flour, baking soda, baking powder and salt. Cream butter, beat in sugar then add eggs, one at a time. Add flour and then bananas, alternating between the two. Fold in berries and pour into a greased and floured loaf pan. Bake at 350 degrees for about 50 minutes.

 

Blueberry Muffins

Filed under: Breads — alittlemoreofeach @ 10:52 am
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Ingredients

1 egg

½ cup milk

¼ cup vegetable oil

1 ½ cups flour

½ cup sugar

2 tsp baking powder

½ tsp salt

1 cup fresh or frozen blueberries

 

Directions

Beat egg with fork. Continue beating and stir in milk and oil. In a separate bowl, blend the dry ingredients; stir the wet and dry mixtures together until flour is moistened. Batter will be lumpy. Carefully fold in the berries. Bake in greased muffin cups at 400 degrees for 20 to 25 minutes. Makes one dozen.