Easy Blueberry Cake
Easy Blueberry Cake
I needed a last minute dessert and I had a fridge full of blueberries. This cake came to mind right away. I have made this blueberry cake before and it is really good. Not overly sweet- it can be served plain- or dressed up any number of ways. It is also simple to make. Just a few ingredients- you can have it mixed before the oven is finished preheating. I think I’ll top mine with cherries and vanilla ice cream.
Easy Blueberry Cake
2 c. biscuit mix*
1/2 c. sugar
1/3 c. milk
2 T. oil
1 egg
1 1/2 c. blueberries
Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all ingredients together, except berries, for about 30 seconds. Fold in berries and pour into prepared pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm.
*Like Bisquick or Jiffy mix. I make my own. Recipe follows.
Biscuit Mix
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*
Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.
* You can use butter instead, but keep mix in fridge and use in a couple of months. You can also use coconut oil- also best to keep this version in the fridge.
Giant Strawberry Shortcake
Giant Strawberry Shortcake
If you are looking for a twist on shortcake, try making one large one instead of a bunch of little ones. It is a fun way to serve shortcake for parties. Makes quite an impression. I made this one for a dinner with friends. So well received. Feel free to switch up which fruits you use based on likes and availability. Would be fun to add some blueberries for the Fourth!!!
Giant Strawberry Shortcake
1 egg
3/4 c. milk
1/2 t. lemon juice
2 c. flour
1/4 c. brown sugar
1 T. baking powder
1/2 stick cold butter plus 1 T. softened
1/2 c. plus 1 T. sugar
1 qt. strawberries, sliced thin
2 kiwi fruit, peeled and sliced thin
1/4 c. chopped nuts, toasted
whipped cream, optional
In small bowl combine egg, milk and lemon juice and set aside. In larger bowl combine the flour, brown sugar and baking powder. Cut in cold butter to resemble coarse crumbs. Add egg mixture and stir until mixture forms into a soft dough. Knead dough gently on a lightly floured surface about 10 times. On greased baking sheet pat dough into a 15×6-inch oval. Sprinkle dough with the 1 tablespoon of sugar and dot with the softened butter. Bake in a preheated 400 degree oven for 20-25 minutes, or until lightly golden. Place on wire rack to cool. Toss the berries with the remaining 1/2 cup of sugar. Allow to stand 30 minutes. Split the shortcake lengthwise and remove the top. Spoon over the half the berries and replace top of shortcake. Combine the kiwi with the remaining berries.Spoon over the remaining fruit and sprinkle with the nuts. Dot with whipped cream, if desired. Cut in wedges to serve. Serves 8.
Note: you can bake shortcake day ahead and prep the fruit day ahead, keeping it chilled and just assemble when ready to serve.
BLT Salad
BLT Salad
I had all the ingredients for a BLT, but was more in the mood for a salad. I had gotten some beautiful leaf lettuce from a friend and wanted to use it up. There is only so much lettuce you can get between two slices of bread. I started with a nice bowl of lettuce and dressed it with a drizzle of olive oil, some apple cider vinegar and a little balsamic vinegar. I also added some salt and some fresh ground pepper. I tossed the greens to coat them with the dressing, placed them on the plate and added diced tomatoes and crumbled bacon. I still wanted that toasty bread element, so I made a grilled cheese sandwich on rye bread with Swill cheese. I cubed up the sandwich and topped the salad with, sort of like very cheesy croutons. All in all it was a pretty good meal.
Sour Cherry and Mustard Glaze
Sour Cherry and Mustard Glaze
Sour cherries are in season and I am loving it. I decided to use cherries in a glaze for a ham dinner I was having with friends. I often enjoy using various fruits in savory dishes. The cherries paired nicely with the ham, but this glaze would work well on duck or fresh pork, too. The mustard was a last minute addition. It added just the extra kick I was looking for.
Sour Cherry and Mustard Glaze
3-4 cups pitted sour cherries
1/2 c. cider vinegar
1/4 cup honey, or to taste
1/2 c. grainy mustard
1 t. cinnamon
1/2 t. cayenne pepper
salt and pepper to taste
Place the cherries in a saucepan and cook over medium heat until much of the liquid has cooked off. Stir occasionally. Add the rest of the ingredients and cook until mixture has thickened. Stir more often as mixture gets thicker to prevent scorching. Adjust seasonings. I was using this on a ham so I didn’t add much salt, but would add more if I were using it on fresh pork or poultry. Makes about 2 cups.
To use: Spoon mixture over the meat at least 30 minutes before food will be done so sauce can caramelize a bit. Could also be warmed and served on the side as a dipping sauce. I left the cherries whole, but you could puree the mixture for a smoother sauce.
Lambsquarters and Mushroom Quiche
Lambsquarters and Mushroom Quiche
For a weekend away with some friends I made this quiche. I used lambsquarters. Lambsquarters are a plant most people view as a weed. It is, in fact, a plant that seems so pop up almost anywhere ground has been cultivated. It is also very tasty and nutritious. When cooked, the leaves taste a lot like spinach. If you have lambsquarters growing in your yard, rather then tossing them in the compost pile, you might want to eat them, instead. I also added baby portobello mushrooms, caramelized onions, Swiss cheese, fresh basil, parsley and dill and some marsala wine. The end was result was so good.
Lambsquarters and Mushroom Quiche
1 unbaked pie crust – store bought or homemade
1 T. butter
1 onion, chopped
8 oz. baby bella mushrooms, washed and sliced
¼ c. Marsala wine
1 T. each fresh chopped parsley, basil and dill
4-5 c. fresh lambsquarters leaves, washed and steamed until wilted and chopped
8 oz. shredded Swiss cheese
2 T. flour
3 eggs
1 c. milk or half and half
Salt and pepper to taste
Hot sauce to taste
Place crust in a 9-inch deep dish pan. Set aside. Heat oil in skillet and cook onion until golden. Add mushrooms and cook until mushrooms are a little golden, too. Add wine and herbs and cook until liquid is evaporated. Set aside. Preheat oven to 400 degrees. Toss 2 cups of the cheese with the flour and place in pie crust. Add the onion mixture and lambsquarters. Combine eggs with milk and seasonings, beat until smooth and pour over the ingredients in the pie crust. Top with remaining cheese. Place on a baking sheet and bake 45 minutes to an hour. Check quiche for doneness by inserting a knife off center. If it is clean, quiche is done. Makes 1.
Corn and Barley Salad with Basil
Corn and Barley Salad with Basil
I think most people think of soup, when they think of barley. This versatile grain can also be a nice part of a cold salad. It can be served as a side dish, but I often enjoy this salad for lunch or dinner all on it’s own. The combination of corn and barley makes it pretty hearty, but still not heavy. Nice on a hot day, when you want a lighter meal. I had grilled some corn a few days ago and had some leftover. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.
Corn and Barley Salad with Basil
½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions
Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.
Couscous Salad with Shrimp and Dill
Couscous Salad with Shrimp and Dill
Couscous is one of those foods that is as much fun to say as it is to eat. Couscous is just very tiny pasta. To cook it, you just pour boiling water over it- and give the couscous a few minutes to absorb the water. So easy, and nice on a hot day, when you don’t want to do a lot of cooking. For this salad I combined the couscous with shrimp, some fresh dill and a light dressing. I had some sunflower sprouts, so I added them to the top- just for fun. I also served my salad on a bed of fresh salad greens.
Couscous Salad with Shrimp and Dill
½ c. olive oil
¼ c. fresh lemon juice
1 clove minced garlic
1 t. celery seed
2 c. couscous, about 10 oz.
2 ¼ c. boiling water or vegetable broth
1 lb. peeled cooked shrimp 1 c. diced sweet red pepper
½ c. chopped green onions
2 T. fresh dill weed or 2 t. dried
Whisk first 4 ingredients together for dressing. Place couscous in heat proof bowl and pour over the boiling water. Let stand until water is absorbed, about 10 minutes. Fluff with a fork and add remaining ingredients, stirring to mix well. Pour over dressing and toss to coat. Chill at least 30 minutes or up to 2 hours. 6 Servings.
Vegetable “Roses” Cheese Tart
Vegetable “Roses” Cheese Tart
This tart is sure to get some attention at your next party. It really is easy to make, although a bit time consuming. There are three parts to it. The crust- which I made using a favorite pie crust recipe. The filling- a mix of cheeses, eggs and some herbs. Finally the topper. Various veggies, peeled into thin ribbons, wound into little “roses”, and placed on the cheese layer. My friend, Kat, saw a similar creation and posted it. I loved it, and decided to try and create one of these tarts myself. I switched some things from the one she posted. I made my own crust and used some different veggies. So here is how I did it.
The crust:
This is an old family recipe. Simple and flaky. It makes 2 crusts- so I used the other one for another dish. You could make two tarts or freeze the rest for another time.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening, chilled, or use lard or coconut oil, I used coconut oil
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. Toss in vinegar and water, 1 tablespoon at a time, until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
The crust was rolled out, using half the dough, and fitted into a 9-inch tart pan. I blind baked it- to insure it would be cooked through- because the tart doesn’t cook that long. I poked the crust all over with a fork, then I topped the crust with a sheet of foil and then a pound of dry pinto beans. You can use pie weights, if you have them or uncooked rice. I have a jar of pinto beans that I keep just for blind baking. The crust is placed in a 425 degree oven and baked for 15- 20 minutes. It should be taken out of the oven before the edges get too brown. Set aside until you are ready to fill it.
The Filling:
I used a combination of cheeses and eggs, with some seasonings. I am not sure I needed the eggs- but I wanted the cheese to set up.
1 (15 oz.) container ricotta cheese
1/2 c. Parmesan cheese
2 eggs
1 t. salt- or to taste
1 t. dried oregano
1 t. dried basil- or 1 T. fresh basil
healthy dash of hot sauce
Combine all ingredients and spread over the crust.
The veggies:
Even though these are listed last, you might want to get them ready ahead of time. I used a vegetable peeler to make ribbons out of the veggies I used. You could also use a mandolin, if you have one. Some were going to be hard to roll- so I steamed them in the microwave, in batches, for several minutes. That softened them up and partially cooked them. When I was ready to use them- I grabbed a ribbon and rolled it up, adding more ribbons until I had a little “blossom”. As I made them I stuck them in the cheese mixture- already spread over the crust. Sometimes I used 2 veggies in one flower to make it look more interesting. Once the surface was covered, I pressed them down a little so they would all be the same height, roughly.
I used
2 zucchini
2 yellow summer squash
2 really big carrots – made for wider ribbons
1 really big beet*
I had some pieces left over and just made a stir fry with them.
Baking the tart:
Place the tart on a baking sheet and bake in a 350 degree oven for about an hour. Crust should be nice and golden around the edges and the veggies should be tender.
* The beet was the trickiest- but I wanted that pop of red. I peeled the skin off first, then tried to peel the longest pieces I could. Some were a little short, but once steamed, they still worked pretty well. sometimes I’d finish a beet center off with a longer zucchini ribbon to hold it together.
Crust with cheese topping
Just kept rolling veggies and filling up the surface
Filled and ready to be baked
Spanish Rice Salad
Spanish Rice Salad
I used to love when my Mom made Spanish Rice. I even loved the way the kitchen smelled when it was cooking. It was a wonderful blend of rice, onions, peppers, tomatoes and often bacon. Since I like those flavors together I decided to combine them in a salad. I had some leftover, cold rice and was looking for a different way to use it. Here is what I came up with.
Spanish Rice Salad
3 c. cooked, cold rice
1 c. diced sweet pepper, any color
½ c. diced sweet onion
¼ c. chopped fresh parsley
Salt and pepper to taste
Dressing:
2/3 c. mayo
1 small tomato, chopped
1 t. cumin
1 t. paprika
8 oz. cooked bacon, drained and crumbled, optional
Combine rice with veggies and seasonings and set aside. In blender or food processor combine dressing ingredients until smooth. Pour over the rice mixture and stir to blend. Adjust seasonings, if needed. Add bacon, if you like. Save a little chopped sweet pepper and bacon to sprinkle on top. Serves 2-3 as a main dish and 5-6 as a side.
Pineapple Rum
Pineapple Rum
Pairing pineapple and rum is such a natural thing to do. Their tropical flavors blend together so well. You can flavor rum with any number of fruits, flowers and spices, and believe me, I have. I think my favorite is still pineapple. So simple to make- just cut up pineapple and put in a jar. Add the rum- light or dark and leave the jar in a cool, dark place long enough for the pineapple to flavor the rum. Strain, filter, if you like and you are ready to go.
Pineapple Rum
½ lb. fresh pineapple
3 c. rum
Cut pineapple into chunks and place in a jar with a tight-fitting lid. Add rum, close jar, and steep for 3 weeks. You can leave it longer, if you like. Strain and filter. Mature at least 1 month. Makes 3 cups.
