OPEN at 12:15, Blueberries, recipes-Open again on Wed - same schedule
Hi gang,
Kadi and Annie will be running the show today! I’m off with the kids and their 4-H projects. Fair time is fun time!!
The gate will be open at 11:30. The berries will come in at 12:15. We should have a respectable amount because of the cool weather and fog. Let’s hope so J I’ve gotta say, you folks have all been so wonderful – you form a line, chat with your neighbor, and are always glad to see me when I finally arrive. I’m happy to report that we have been able to get berries to every person waiting in line each day. I always fret about the day someone will wait in line and we run out just before they get to the counter. All of you are very generous and always seem to look out for each other by sharing. It sincerely warms my heart.
***Update on the Blueberry Cornbread recipe – I actually tried it!!! For all the time it took, I would simply add blueberries to the Marie Calendar’s cornbread mix and call it good. They were good but if you’re used to the softer textured cornbread they’ll seem a little grainy. I also would use more sugar. I must say….they really perked up with a drizzling of honey (the O’Honey gang honey of course).
Blueberry Danish
3/4 c Cottage cheese
1/3 c Sugar
1/3 c Low-fat milk
1/4 c Canola oil
1 ts Vanilla
2 c Flour
2 ts Baking powder
4 oz Low-fat cream cheese
1/4 c Sugar
1 Egg yolk
2 ts Lemon zest
1 ts Vanilla
1 c Blueberries
To make the dough, puree the cottage cheese in a food processor until smooth. Add the sugar, milk, canola oil, and vanilla. Blend well. Add the flour and baking powder and pulse until a ball of dough forms. Refrigerate dough in plastic until chilled. To make the filling, blend the cream cheese and sugar with an electric mixer. Add the egg yolk, lemon zest and vanilla. Stir well to combine. Roll the dough into a long rectangle. Spread the cream cheese mixture down the center. Sprinkle the blueberries over the cream cheese. Make 3 inch cuts along each side of the dough, about 1 inch apart. Cross the strips to create a braiding effect across the center. Transfer the danish to a baking sheet and bake at 400 degrees for 20-25 minutes.
Blueberry French Toast
12 sl Day old white bread, crusts removed
2 pk 8 oz. each - cream cheese
1 c Fresh or frozen blueberries
12 ea Eggs
2 c Milk
1/3 c Maple syrup
Sauce:
1 c Sugar
2 tb Cornstarch
1 c Water
1 c Fresh or frozen blueberries
1 tb Butter or margarine
Cut bread into 1 inch cubes; place half in a greased 13" x 9" x 2" baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread, in a large bowl, beat eggs. Add milk and syrup, mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F. for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
In a saucepan combine sugar and cornstarch, add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast.
Cheers!
Sally Strawberry
Kadi and Annie will be running the show today! I’m off with the kids and their 4-H projects. Fair time is fun time!!
The gate will be open at 11:30. The berries will come in at 12:15. We should have a respectable amount because of the cool weather and fog. Let’s hope so J I’ve gotta say, you folks have all been so wonderful – you form a line, chat with your neighbor, and are always glad to see me when I finally arrive. I’m happy to report that we have been able to get berries to every person waiting in line each day. I always fret about the day someone will wait in line and we run out just before they get to the counter. All of you are very generous and always seem to look out for each other by sharing. It sincerely warms my heart.
***Update on the Blueberry Cornbread recipe – I actually tried it!!! For all the time it took, I would simply add blueberries to the Marie Calendar’s cornbread mix and call it good. They were good but if you’re used to the softer textured cornbread they’ll seem a little grainy. I also would use more sugar. I must say….they really perked up with a drizzling of honey (the O’Honey gang honey of course).
Blueberry Danish
3/4 c Cottage cheese
1/3 c Sugar
1/3 c Low-fat milk
1/4 c Canola oil
1 ts Vanilla
2 c Flour
2 ts Baking powder
4 oz Low-fat cream cheese
1/4 c Sugar
1 Egg yolk
2 ts Lemon zest
1 ts Vanilla
1 c Blueberries
To make the dough, puree the cottage cheese in a food processor until smooth. Add the sugar, milk, canola oil, and vanilla. Blend well. Add the flour and baking powder and pulse until a ball of dough forms. Refrigerate dough in plastic until chilled. To make the filling, blend the cream cheese and sugar with an electric mixer. Add the egg yolk, lemon zest and vanilla. Stir well to combine. Roll the dough into a long rectangle. Spread the cream cheese mixture down the center. Sprinkle the blueberries over the cream cheese. Make 3 inch cuts along each side of the dough, about 1 inch apart. Cross the strips to create a braiding effect across the center. Transfer the danish to a baking sheet and bake at 400 degrees for 20-25 minutes.
Blueberry French Toast
12 sl Day old white bread, crusts removed
2 pk 8 oz. each - cream cheese
1 c Fresh or frozen blueberries
12 ea Eggs
2 c Milk
1/3 c Maple syrup
Sauce:
1 c Sugar
2 tb Cornstarch
1 c Water
1 c Fresh or frozen blueberries
1 tb Butter or margarine
Cut bread into 1 inch cubes; place half in a greased 13" x 9" x 2" baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread, in a large bowl, beat eggs. Add milk and syrup, mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F. for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
In a saucepan combine sugar and cornstarch, add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast.
Cheers!
Sally Strawberry
posted by Sally Strawberry | 10:37 AM
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