Sunday, July 31, 2011

Lemon-Ricotta Pancakes

While we were in Montana, we ate breakfast twice at a place called The Rack Shack.  I ate the Lemon-Ricotta Pancakes which were fantastic.  The boys tried mine and when we went back they both ordered them.  I decided that I should try to make a version once we got home.  This is a recipe I found on the Williams-Sonoma website.  I think that they came out even better than the ones we ate at The Rack Shack if that is possible.  I suggest topping them with either blueberry, strawberry or raspberry sauce.  My son tried them with strawberry-rhubarb conserve from Harry & David's and said it was a great combination.  Either way, they are delicious.

Lemon-Ricotta Pancake


  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 Tbs. baking powder
  • 1/4 tsp. salt


In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.

Saturday, July 30, 2011

Easy Ice Cream Cake

Here is the recipe for the second ice cream cake I made for my son's friend.  It is very easy.  My son did help me with it.  It is a great cake to make with kids.  If you make it without a kid, you will have to spread some flour on the counter and rub some on your face, sprinkle some water on it to make it look like you worked really hard.

Easy Ice Cream Cake
Prep Time:  10 Minutes
Ready In: 1 Hour 15 Minutes
Servings:  16


16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy, grated


1.  Place 8 of the ice cream sandwiches side by side in a 9 x 13 inch baking dish.  Spread evenly with half of the hot fudge toppings, then half of the whipped topping.  Repeat with the remaining sandwiches and toppings.  Sprinkle with grated chocolate bar.

2.  Cover and freeze for at least 1 hour before serving.  Keep unused portion covered and frozen.


Friday, July 29, 2011

Triple Chocolate Ice Cream Cake

This recipe is from Rachel Ray's Magazine website.  I made it for my son's friend.  We were away during his friend's birthday party so we decided that making an ice cream cake or two would be nice.  Actually, we asked him what kind of cake he would like and he said "ice cream cake."  Making an ice cream cake in this weather is much better than having to crank up my oven and bake a cake.  The other cake I am making with my son's help  It is the one with the ice cream sandwiches.  I will post that recipe tomorrow.

By: Silvana Nardone

  • 1 cup (1/2 pint) heavy cream
  • 12 ounces (1 package) semisweet chocolate chips
  • 1 12-ounce marble pound cake, such as Entenmann's brand, cut into 1/2-inch-thick slices
  • 1 pint vanilla ice cream, softened
  • 20 chocolate wafers, such as Nabisco brand, plus 4 crushed wafers
  • 1 pint chocolate ice cream, softened
  1. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Put the chocolate chips in a heatproof medium bowl and pour the boiling cream over the chocolate. Let sit until the chocolate is melted, about 2 minutes. Stir the mixture with a fork for about 2 minutes, until the ganache is smooth.
  2. Line a nonstick 9 x 5 x 3¾-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.
  3. Pour half of the ganache (1 cup) evenly into the lined pan and spread to cover the base. Cover the ganache with a single layer of tightly packed cake slices; be sure the layer is flat and even. Working quickly, spread the vanilla ice cream evenly over the pound cake. Cover the ice cream with a layer made of half of the chocolate wafers. Spread the remaining ganache evenly over the wafers, then top the ganache with another layer, using all of the remaining wafers, and place the cake in the freezer for about 30 minutes to chill and firm up.
  4. Remove the cake from the freezer and spread the chocolate ice cream over the wafers. Top with another flat, single layer of tightly packed slices of pound cake, trimming 1 or 2 slices to fill in the gaps (there will be a few slices left over). The cake may be slightly higher than the pan. Cover the cake completely with the plastic overhang and freeze until firm, at least 5 hours or overnight.
  5. To loosen the ice cream cake from the pan, open the plastic wrap and invert the pan over a flat serving platter. Remove the plastic wrap. Scatter the crushed chocolate wafers over the ice cream cake, then slice and serve immediately.

Thursday, July 28, 2011

Ditalini Casserole with Roasted Eggplant

 I had an offer of several Japanese eggplant so I decided to try this recipe.  It is in the oven at the moment.  It smells wonderful!

Ditalini Casserole with Eggplant

1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
6 small eggplants, cut into 1/2 inch strips
16 ounces of ditalini or macaroni
1 white onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon of dried basil or 1 teaspoon fresh basil
1/2 cup of olive oil
1- 28 ounce can of tomatoes, drained
1/2 cup of grated Pecorino or Parmesan cheese
8 ounces of mozzarella cheese, shredded
4 ounces of provolone cheese, sliced

Lightly salt and pepper eggplants, drizzle with olive oil and roast for 30 minutes at
425º Fahrenheit.

Cook pasta in boiling salted water until just tender, following package directions; drain.

Sauté onion and garlic in 2 tablespoons of oil.  Add tomatoes , and basil.  Simmer for 10 minutes.

Preheat oven to 375º Fahrenheit.

Place half the ditalini in buttered casserole dish.

Sprinkle with 2 tablespoons of Grated Parmesan cheese and half the mozzarella.

Pour on tomato sauce.

Add eggplant, then remaining pasta.

Finish with layer of provolone cheese and the rest of the mozzarella.

Sprinkle with remaining grated cheese.

Bake for 30 minutes. Remove from oven and serve.  Serves 8.


Monday, July 25, 2011

Spaghetti With Roasted Zucchini

I saw this recipe in a People Magazine while we were driving through Montana.  It looks amazing that I made it for dinner tonight!

Spaghetti with Roasted Zucchini
By Piper Perabo in People Magazine July 11, 2011

2 medium zucchini, sliced into ½-inch rounds
½ cup chopped yellow onion
2 cloves garlic, minced
2 teaspoons lemon zest
1-1/2 teaspoons butter
¼ cup fresh bread crumbs
1 tablespoon chopped fresh mint
6 ounces spaghetti
¼ cup pitted Kalmata olives
¼ cup Parmesan cheese

1.        Preheat oven to 450 degrees.  Place zucchini on a sheet pan.  Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper to taste.  Roast for 10-15 minutes, stirring once.  Remove from oven and set aside.
2.       In a 12 inch sauté pan, heat 1 tablespoon olive oil.  Sauté onions over medium-low heat for 5 minutes or until translucent.  Add garlic and sauté 1 minute.  Stir in zucchini and lemon zest.  Remove pan from heat.
3.       Melt butter in small skillet over low heat.  Add bread crumbs and sauté until lightly browned.  Let cool, stir in mint and set aside.
4.       Bring a large pot of salted water to a boil.  Add pasta and cook for 9 minutes. Drain, reserving ¼ cup of pasta cooking water.  Add pasta to zucchini mixture.  Add olives and reserved water.  Bring to a simmer.  Reduce heat to low and sprinkle in cheese.  Toss pasta until cheese melts.  Divide between two bowls.  Top with bread crumbs.


Saturday, July 23, 2011

Blueberry Cornbread

I have one last blueberry recipe that I just came across.  It looks amazing.  I can't wait to try it.  It comes from Sunset Magazine via a few blogs.  I took this one directly from Sweet Pea's Kitchen. 

Blueberry Cornbread
  1. 2/3 cup all-purpose flour
  2. 1 1/3 cup yellow cornmeal
  3. 1/4 cup sugar
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 2 large eggs
  7. 1 cup buttermilk
  8. 1/4 cup (1/8 lb.) butter, melted
  9. 1 cup fresh blueberries, rinsed
  1. Preheat oven to 375 degrees F. Lightly grease an 8 inch square cake pan.
  2. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; set aside.
  3. In another bowl, whisk together eggs, buttermilk and butter. Add to the dry ingredients and stir just until moistened. Gently stir in berries. Spread level in prepared baking pan.
  4. Bake 22-24 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm. Let cool 10 minutes, then cut into 9 squares.
Yields: 9 servings


Friday, July 22, 2011

Espresso Chocolate Chip Banana Bread

This recipe comes from a cookbook called "Baked:  New Frontiers in Baking" via another cooking blog called Sweet Peas Kitchen.  It sounded so good to me that I couldn't resist making it.

Espresso Chocolate Chip Banana Bread
Prep Time: 20 Minutes
Cook Time: 1 Hour

1-1/2 cups mashed, very ripe bananas (about 4)
1/2 cup white sugar
1/4 cup (1 stick) unsalted butter, melted
1/4 cup whole milk (half and half or buttermilk can be substituted)
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1-1/2 teaspoon baking soda
1 teaspoon salt
1 cup (6 ounces) semi-sweet chocolate chips

1.  Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan.
2.  In a medium size bowl, mix well bananas, sugar, butter, milk and eggs until well incorporated.
3.  In another bowl, whisk together flour, instant espresso powder, baking soda and salt.  
4.  Mix together the dry and wet ingredients and stir until combined.  Combine the flour, baking soda and salt, stir into the butter mixture until  smooth. 
5.  Add chocolate chips.
6.  Pour the batter into the prepared pan and smooth the surface with a rubber spatula.
7.   Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.


Thursday, July 21, 2011

Corn and Potato Chowder

This is a combination of two Corn & Potato Chowder recipes that I found on various websites.  I adapted them to suit our taste.

Corn & Potato Chowder


2-1/2 cups corn (frozen or canned)
2 cups diced potatoes, cut into 1/2-inch cubes
1 tablespoon butter
1/4 cup onions, finely chopped
3 cups reduced-sodium chicken broth
1 cup water

1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half and half
1 tablespoon minced garlic
1/2 package diced thick cut bacon (chopped)
1 tablespoon herbs de Provence
1/4 teaspoon cayenne powder
1 teaspoon minced fresh parsley
Chives and Grated Sharp Cheddar as Garnish (optional)
Salt and Pepper to taste


1.   Simmer potatoes, bacon, onions and garlic in broth, water and butter until tender and the bacon is fully cooked.  

2.  When potatoes are tender, add half and half, corn and seasonings.  Continue to simmer on medium low for 15 - 20 minutes.  Soup should reduce and thicken.  Season with salt and pepper to taste.

3.  Sprinkle with Cheddar and chives.

Yields 6 Servings


The Creative Cook

Wednesday, July 20, 2011

Root Beer Pulled Pork

This is not exactly my own recipe.  I combined two recipes (again) that I like.  The first I got from the Baltimore Sun newspaper probably at least fifteen years ago.  I used it many times and then I put it away.  I have since lost it somewhere.  It still appears in my brain, though.  I also remember people liking it very much.  I found a similar recipe on but it did not use the root beer extract that I would not have in my cupboard for any other reason.  That is how I know that I used it in the original root beer pulled pork that I used to make. I added a few ingredients of my own.  This recipe is really easy to make and quite delicious.  Don't be put off by the root beer. As the recipe states, "using root beer to season slow cooked pork tenderloin makes a novel yet tasty method guarantee to win applause."

Root Beer Pulled Pork
Prep Time:  8 hours


1 (2 pound) pork tenderloin
1 (16 fluid ounce) bottle root beer
2 teaspoons root beer extract
1/2 teaspoon vanilla extract
2 cups onions, chopped
1 (18 ounce) bottle of your favorite barbecue sauce
8 hamburger buns, split and lightly toasted


1.  Place the onions into a slow cooker, put the pork tenderloin on top of the onions;
2.  Pour the root beer, root beer extract and vanilla over the meat.
3.  Cover and cook on low for 8 to 10 hours or until the pork shreds easily.  Note:  the actual length of time may vary to individual slow cookers.
4.  Drain well.  Stir in barbecue sauce.
5.  Serve over hamburger buns.


Tuesday, July 19, 2011

Banana Bread with Cinnamon Crumble Topping

This recipe was originally published in the September 2008 issue of Bon Appétit magazine.  The original recipe is from Alison Barakat who is the owner of Bakesale Betty bakery in Oakland, California.  The recipe was also posted on other blogs over the years.  It gets very good reviews.  I have a loaf baking in my oven right now.  It smells really great.  I can't wait to try it.  

Banana Bread with Cinnamon Crumble Topping
Adapted from Bakesale Betty and Bon Appétit, September 2008

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan.

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

Yield: 1 loaf


Monday, July 18, 2011

Potato-Cauliflower Salad

This salad was very popular with my husband but my son told me for the first time that he does not like cauliflower.  I enjoyed the salad very much.  This is one of the few recipes that I have made almost completely in the microwave.  I suggest using more bacon and blue cheese.  Instead of using sour cream dip, I made some myself with sour cream, chives and lemon juice.  I left out the breadsticks.

Potato-Cauliflower Salad
Prep: 25 minutes

12 small fingerling or round new potatoes scrubbed
1 medium head cauliflower, cut into bite-size pieces
1 small onion, chopped
2 stalks celery, sliced
1/3 cup sour cream chive dip
2 Tbsp. lemon juice
2 Tbsp. salad oil
1/4 to 1/3 cup blue cheese, crumbled
1/4 cup fresh Italian (flat-leaf) parsley
2 slices bacon, crisp cooked and crumbled
4 crisp breadsticks, broken
Sea salt and freshly ground pepper


1.  Arrange potatoes in a single layer in microwave on clean white paper towels.  Microcook on 100 percent power (high) for 5 minutes.  Turn potatoes, microcook until tender, about 3 minutes more.

2.  Place cauliflower and 2 tablespoons water in a 2-1/2 quart microwave safe casserole.  Microcook on 100 percent power (high) for 5 minutes or until crisp tender, stirring once.  Drain.  Cool slightly.

3.  In a large serving bowl combine potatoes, cauliflower, onion and celery.  In a small bowl stir together sour cream dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese.  Chill up to 24 hours.  Just before serving, top with parsley, bacon, breadsticks, sea salt and freshly ground pepper.  Makes 8 to 10 servings.


Sunday, July 17, 2011

Blueberry Oatmeal

I received this recipe from my brother-in-law.  He is a great cook.  I always enjoy the meals he prepares for us.  This looks like a good one.

Blueberry Oatmeal
1 1/2 c. fresh blueberries
2 ripe bananas
2 tbls. olive oil
1/2 teaspoon vanilla extract
1 cup of old fashioned rolled oats
2 1/4 c. water
Rinse, dry the blueberries.  Peel, then chop bananas until they form a paste.  In a medium saucepan, heat the olive oil over high heat until it shimmers. Add blueberries and stir contstantly until they form a compote (the skins will dissolve).  Keep stirring for another 5 min.  Add bananas, keep stirring for a couple minutes til they start to dissolve.  Add water and bring to a boil.  Add oatmeal, return to a boil, reduce heat to medium high and simmer for 5 minutes until thick, stirring often.  Remove from heat and serve.  Can be covered and refrigerated for three to four days.  Microwaves well.


Saturday, July 16, 2011

Our Favorite Honey Lemon Green Iced Tea

This is a recipe that I came up with because my son wanted to start drinking healthier drinks and stop drinking so much soda.  He is loving this one.  I like it too.

Honey Lemon Green Iced Tea
Makes 2 Quarts


6 tea bags - honey lemon green tea
1/4 cup lemon juice (fresh)
3/4 cup orange blossom honey
1/2 teaspoon candied ginger
2 quarts fresh water


Boil half of the water in a tea kettle.  Put the 6 tea bags into a two quart size container.  After the water boils, pour it into the container over the tea bags.  Let tea bags steep for at least 15 minutes to an hour.  Remove tea bags and let tea cool.  Once tea has cooled slightly, pour in honey and lemon.  Add the remaining water and refrigerate for several hours to cool.  Serve over ice and garnish with lemon wedge or slices.

You can double this recipe.


Friday, July 15, 2011

Slow-Cooker Enchilada Casserole

This is an extremely easy and inexpensive meal to make for a meatless dinner.  I was just thinking that you could add ground beef or shredded chicken to it to change it up a bit.

Slow-Cooker Enchilada Casserole
Prep:  10 minutes
Cook: 3  hours
Serves:  4

 9 6-inch corn tortillas
15 oz. canned enchilada sauce
1 15-ounce can black beans, rinsed and drained
2 cups frozen corn
2-1/2 cups shredded Cheddar

1.        Place an oven rack about 5 inches from broiler and preheat broiler to high.  Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total.  Reserve 2 tablespoons enchilada sauce.  Combine beans and remaining sauce in a bowl.

2.       Mist slow-cooker insert with cooking spray.  Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.  Spread half of bean mixture over tortillas.  Sprinkle with 1 cup corn and ½ cup cheese.  Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.  Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.  Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.


Thursday, July 14, 2011

Authentic Anchor Bar Buffalo Chicken Wings

I can't believe that I haven't posted this recipe already.  I love these wings.  They are also great with boneless chicken tenders or "drumettes."  Either way they are great!  I like to create a Buffalo Chicken salad with the tenders, lettuce, celery, blue cheese dressing, and carrots.  Yummy!

Authentic Anchor Bar Buffalo Chicken Wings

By John Mitzewich, Guide

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing


Preheat oven to 425 degrees F.

  1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
  2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
  3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.

Wednesday, July 13, 2011

Blueberry Buckle

This recipe is looks amazing.  It from one of our favorite Food Network chef's, Alton Brown.  

Blueberry Buckle
Recipe courtesy Alton Brown, 2007
Prep Time:  25 min
Inactive Prep Time: 10 min
Cook Time:  35 min
Level:  Easy
Serves:  1 (9-inch) cake


For the cake:
·         Nonstick cooking spray
·         9 ounces cake flour, approximately 2 cups
·         1 teaspoon baking powder
·         1/2 teaspoon kosher salt
·         1/2 teaspoon ground ginger
·         2 ounces unsalted butter, room temperature
·         5 1/4 ounces sugar, approximately 3/4 cup
·         1 large egg
·         1/2 cup whole milk
·         15 ounces fresh whole blueberries, approximately 3 cups

For the topping:
·         3-1/2 ounces sugar, approximately 1/2 cup
·        1-1/2 ounces cake flour, approximately 1/3 cup
·        1/2 teaspoon freshly ground nutmeg
·         2 ounces unsalted butter, chilled and cubed

For the cake:

Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.


Tuesday, July 12, 2011

Blueberry Sticky Buns

This recipe is from SparkRecipes.  The recipe states that it is from the Food Nework website.  They look delicious!  

Blueberry Sticky Buns
Nutritional Info
Fat: 13.7g
Carbohydrates: 45.7g
Calories: 309.1
Protein: 5.9g


• 2 teaspoons dry active yeast
• 4 tablespoons warm water
• 1/2 cup milk, room temperature
• 1 egg room temperature
• 2 tablespoons sugar
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 1/2 cup cream cheese, room temperature

• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar
• 3 tablespoons maple syrup
• 1 tablespoon cinnamon
• 2 cups fresh or frozen blueberries



1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.

2. Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.

3. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draft-free place.

4. Preheat oven to 350 F.

5. On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.

6. Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm.


1. Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.

Number of Servings: 12

Recipe submitted by SparkPeople user MRSMILESTONES.

Monday, July 11, 2011

Grilled Salmon with Savory Blueberry Sauce

Here is another savory blueberry recipe.  It is my last one for now. The next few will be for sweet or semi-sweet blueberry items.  What I have learned in my quest for blueberry recipes is that you can make a sauce for just about any meat you want to eat with blueberries.  I will have to see if I can find anything for grilled veggies like Mushrooms with Blueberry Sauce or something like that.    This is a good one for a summer barbecue. 


Servings:  4


½ cup chicken stock
¼ cup balsamic vinegar
¼ cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
¼ cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (8 ounce) salmon steaks
2 tablespoons olive oil
Salt and pepper to taste


1.      Pour ½ cup chicken stock, vinegar, orange juice, and honey into saucepan.  Bring to a boil over high heat, reduce to medium.  Dissolve cornstarch in ¼ cup of chicken stock and stir into simmering sauce.  Cook and stir until the sauce thickens and turns clear, about 1 to 2 minutes.  Stir in the blueberries and chives.  Keep warm over low heat.

2.       Preheat grill to medium high heat.

3.       Brush salmon with oil.  Season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side.  Serve with blueberry sauce.


Sunday, July 10, 2011

Grilled Chicken Salad with Feta, Fresh Corn and Blueberries

This recipe looks like a keeper.  It is pretty, easy to make and healthy!  What a great summer combination...  

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
From The Pioneer Woman Cooks by Ree Drummond
Prep Time:  20 Minutes
Servings:  12


4 whole boneless, skinless chicken breasts
Salt and pepper, to taste
Olive Oil, for drizzling
3 stalks celery (inner light green stalks, finely diced)
2 ears fresh corn
¼ whole medium red onion, finely diced
1-1/2 cup blueberries
3 Tablespoons fresh dill, minced
4 Tablespoons Mayonnaise
4 Tablespoons Sour Cream
¼ cup half-and-half
1 whole Lemon
1 teaspoon sugar (more to taste)
Salt and pepper (additional to taste)
¾ cups crumbled Feta

Preparation Instructions:
Place chicken breasts into large plastic zip lock bag.  Pound chicken breasts with a mallet or rolling pin to flatten to ¼-inch uniform thickness.  Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil.  Grill chicken on both sides until done.  About 7 minutes per side.  (Rotate halfway during grilling each side to ensure pretty grill marks.)  Remove from pan.  Allow to cool. 

With a very sharp knife, shave kernels off each corn cob.  Combine with the onion and celery.  Set aside. 

Mix together mayonnaise, sour cream, Feta and half-and-half.  Stir in sugar, squeeze in lemon juice, add salt and pepper.  Stir, then taste.  Add more salt if necessary.  Do not under-salt!

Slice chicken on the bias to create flat, randomly shaped pieces.  Throw into a bowl with celery, onion and corn.  Stir to combine.  Pour half the dressing over the ingredients and and toss gently.   Add more as desired, but don't overcoat the salad!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.


Saturday, July 9, 2011

Blueberry Barbecue Sauce

Here are two different types of Blueberry Barbecue Sauces.  One is a quick version and the other is for the slow cooker.  They look great!

Servings:  3 cups
Ready in: 30 minutes

2-2/3 teaspoons vegetable oil
1/3 cup minced onion
1-1/3 tablespoon minced fresh jalapeno Chile; seeded
1/3 cup ketchup
1/3 cup rice wine vinegar
4 tablespoons light brown sugar
4 tablespoons Dijon mustard
1-1/3 teaspoon Tabasco sauce
2-2/3 cups blueberries, frozen or fresh
Fresh ground black pepper

Heat the oil in a non-reactive saucepan.  Add the onion and jalapeno and cook over moderate heat, stirring until wilted, about 3 minutes.  Add the ketchup, vinegar, sugar, mustard and Tabasco.  Bring to a simmer.  Add the blackberries and simmer over low heat, stirring until thickened, about 10 minutes.  Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper.   Serve at room temperature.

Use on:  any kind of beef, steak, hamburger, pork, chicken.

The sauce can be refrigerated for up to one day.

Servings:  4 cups
Ready in: 30 minutes

1 Tablespoon olive oil
1 small yellow onion, minced
2 garlic cloves, smashed
1/4 cup zinfandel wine (or other sweet wine)
1/3 cup cider vinegar
2-1/2 pints (5 cups) fresh blueberries
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
Red pepper flakes (large pinch or to taste)
Fresh ground black pepper


1.        In a small skillet over medium heat, warm the oil; sauté the onion and garlic for 5 minutes or until softened
2.        Add the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
3.       Transfer mixture to a slow cooker and add in the remaining ingredients. 
4.       Cover and cook on Low for 6-8 hours or until thickened.
5.       If the sauce is not thick enough, remove the lid, turn the cooker to High and cook up to 30 minutes until it reaches the desired consistency.
6.       Puree with a hand-held immersion blender (or transfer to a food processor and process until smooth).
7.       Season with salt and pepper to taste.
8.       Let cool, transfer to a jar and store, tightly covered in the refrigerator up to 2 months.