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Fun Friday: Blueberry Banana (no flour) Muffin

3 May
These made a great , healthy after school snack!

These made a great , healthy after school snack!

I love it when I find new recipes to try out. I follow so many foodie pages on Facebook that I’m always getting great ideas for new things to try.

A few weeks back, I came across a post from The New Modern Mama blog where she talked about trying some new muffins at her house. They sounded good to me and I had everything for them so the next day I tried them at my house. They were great!

I made them for an after school snack and then there were leftovers for the next morning as well. I made a few changes:

*I used nonfat vanilla yogurt, not greek yogurt.

*I used Truvia rather than Stevia and followed the measurement guidelines on the Truvia package.

*I had both “quick” Steel Cut Oats and the regular kind. The quick kind are softer and I thought they’d blend easier, so I used those.

*Although I used my blender, if I made them again, which I hope to, I’d use a food processor. My blender had a hard time.

They were good, they were something new and different and everyone loved them. This recipe is a keeper for us, for sure. I hope you’ll try it too! I know that you can try other fruits in the recipe besides blueberries, so next time I just might do that!

Thanks to the New Modern Mama for sharing!

Next time I'd try these in the food processor instead of the blender.

Next time I’d try these in the food processor instead of the blender.

Blueberry Banana No Flour Muffins
From The New Modern Mama

Ingredients:

  • 2 overly ripe bananas
  • 2 eggs
  • 2 1/2 cups steel cut oats
  • 1 single serving cup, low fat, greek yogurt {I used vanilla}
  • 1 cup of blueberries
  • 3/4 cups of sugar or stevia
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda

Method:

  1. Preheat the oven to 400 degrees.
  2. Put all of the above ingredients into a blender except for the fruit.
  3. Blend ingredients until smooth {you may have to scrape down the sides and do this several times}.
  4. Pour blended ingredients into a bowl and stir in blueberries.
  5. Pour muffin mix into greased tin.
  6. Bake for 20 minutes.

This made exactly 12 muffins.

Happy Veteran’s Day

12 Nov

Patriotic waffles as we remember our soldiers today!

As I type this, it is Sunday, Veteran’s Day 2012.

It’s a day to remember our veterans, those who have served so that we can be free.

I attended a wonderful Veteran’s Day ceremony on Friday at one of the schools I visited and I literally had goosebumps as the whole room pledged allegiance to the flag.

We often take our freedoms for granted, and I am grateful today for the opportunity to remember why we are free.

Thank you to all who serve and all who have served!

Since I’m posting a picture of our patriotic waffles, I will re-post a recipe for waffles that I posted a while back, too.

Enjoy them as you remember why we have the day off today!

All-American Waffles

serves 2-3

INGREDIENTS

1 egg, separated (put yolk in two quart bowl and white in small bowl.)

1 cup plus 2 TBL milk

1 tsp. vanilla

2 TBL canola or vegetable oil ** I recently earned that you can substitute the same amount of nonfat plain yogurt for the oil!

1 cup plus 2 TBL flour

4 tsp. sugar

2 tsp. baking powder

1/2 tsp salt

DIRECTIONS

Separate the egg,  putting egg white aside in small bowl.

In larger bowl, combine the egg yolk, milk, vanilla and oil. Blend together, by hand, with wire whisk.

Add flour, sugar, baking powder and salt to the liquid ingredients and blend with wire whisk. (There will probably be some lumps.)

Beat the egg white with electric mixer until stiff. Fold into the batter with wire whisk until just blended.

(Do not beat egg whites into batter,  just fold in.)

When waffle iron is ready, drop batter into the four squares and use according to directions.

My Last Post Before The Trip: Blueberry Crumble

17 Aug

Caroline makes a killer Crumble!

On Sunday Caroline and are are getting up in the very wee hours of the morning and boarding a plane for our whirlwind trip to Washington DC.

This will be my last post until after we return from that trip.

Given the upcoming trip, I thought I’d feature Caroline in the kitchen for today’s post. When she was being interviewed earlier this week, the reporter asked her what else she likes to make in the kitchen. She talked about making scrambled eggs for her sisters, and then she said, “I make Crumble.”

I started a list in the inside of this book called “So Far So Good” since the cookbook has so many recipes and I wanted to keep track of the ones I’ve tried out that were “keepers.”

And she does. She makes a really good Crumble topping which we’ve used to make both Blueberry Crumble and Peach Crumble this summer. The Crumble topping requires patience and attention to detail and I work too quickly to make mine come out as well as hers does.

The recipe for Blueberry Crumble came out of The Maine Wild Blueberry Cookbook, and so far in that cookbook everything I have tried has been delicious, but we’ve found the recipe for Blueberry Crumble to be fast, easy, delicious and adaptable to more than just blueberries.

Here’s the recipe for you. Enjoy it, and be thinking of us this weekend as we take our trip of a lifetime!

BLUEBERRY CRUMBLE

Anything with this crumble topping is so delicious!

INGREDIENTS

1/3 cup sugar

some extra sugar for sprinkling

5 Tablespoons Butter

Juice of one lemon (I sprinkled lemon juice from a bottle)

2/3 cup of flour

2 pints of blueberries

DIRECTIONS

Put washed berries in small shallow baking dish.

Sprinkle with lemon juice and sugar

In a separate bowl blend in butter, flour and 1/3 cup sugar

Sprinkle topping over berries.

Bake at 350 degrees for 30 minutes.

Serve warm with ice cream or whipped cream or both!

Hot out of the oven!

Yum!

An alternative use for the crumble topping: Peach crumble. I had less peaches so I used a smaller dish but the same amount of topping.

No Bake Blueberry Pie

29 Jun

Everyone in our house loves blueberries!

I love summertime fruit. It’s so fresh and sweet, it’s very affordable and there’s so many choices. One of our favorites is blueberries and besides being just overall delicious, they’re super good for you too. Good thing, because we eat tons and tons of them.

A few years back my mom passed along an easy no-bake blueberry pie recipe to me that she found in our local newspaper. Aunt Molly is no relation to us!

I’ve used the recipe several times and even posted it on Facebook a couple of years ago, so some of you may have seen it already.

It’s fast, it’s easy, there’s no need to turn on the oven, and it’s yummy. Serve it with whipped cream or ice cream if you’d like.

Enjoy!

This pie is easy, tasty and pretty!

AUNT MOLLY’S UNBAKED BLUEBERRY PIE

INGREDIENTS

1 quart blueberries, divided use

3/4 cup water

2 tablespoons flour

1/2 cup sugar

1/8 teaspoon salt

9-inch baked pie shell or prepared graham cracker crust

Whipped cream for topping, optional

Cooking on the stove, not in, makes this a cool recipe for a hot summer day.

DIRECTIONS

Put 1 cup of the blueberries in a saucepan. Mix water and flour together and add to the pan. Add sugar and salt. Start cooking on high until first bubbles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop. Remove from heat and let sit a few minutes.

Add remainder of uncooked berries to the pan using a spatula to scrape juices into mixture. Mix well and again let it sit a few minutes, then pour into pie shell. Gently level off. Allow to set and cool completely before slicing. It may take several hours for it to reach room temperature, or even overnight. Refrigerate after cutting.

Note: If using your own pie crust, bake it for 10-15 minutes until cooked and cool before filling.

Whipped cream makes a nice topping but so, too, does ice cream.

Muffins on the brain

22 Jun

All I could think about was having another muffin!

I did.

I had muffins on the brain.

Ever since I did the peach muffin post a couple of weeks ago, all I could think about was making more muffins.

The following weekend I wanted to make the peach muffins again, but I decided it was too soon for peach. But, it wasn’t too soon for blueberry! I just happened to have fresh blueberries in my fridge.

I’m sure I have a blueberry muffin recipe somewhere. Probably dozens of them. But, I was lazy. I googled a recipe for blueberry muffins and I was not disappointed!

I was directed to my favorite spot: Allrecipes.com for “To Die For Blueberry Muffins” and they were.

To.Die.For.

It was the streusel topping that did it, I know. I’m a sucker for a cinnamon sugar topping.

Here’s the recipe. Try it yourself this weekend and see what you think. I know you’ll have muffins on the brain when you do!

Super easy ingredients. I threw in the whole pint of blueberries.

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Mother’s Week Day 4: Blueberry Cake

10 May

This cookbook has literally hundreds of recipes using blueberries.

As you know, we’re celebrating moms all week long here on The Whole Bag of Chips! Today we’re celebrating with a recipe I tried recently and immediately knew it’d be perfect for the week leading up to Mother’s Day. It’s from a cookbook we received from my parents back in 1999 when they visited Maine.

On this one particular day last month, I was in the mood for *something* but I didn’t know what. I didn’t want something chocolate, which is a little unusual, and I was scanning all the cookbooks and recipes I had until I found something that struck my fancy. I’ve used this cookbook a couple of times for muffins and crisps, but I had not done this cake before. It calls for fresh blueberries but I only had a bag of frozen, which increased the baking time but other than that, worked out great.

Caroline wanted to help me so I put her to the task of making the topping for the bread, which was listed as optional, but not to me!

This would be perfect for a brunch, a dessert for a hostess or just to have with a cup of coffee or tea. It was delicious and I’d make it again. So far I have not found a recipe in this cookbook that I would not make again! They’ve all been good.

Enjoy this recipe and enjoy the last couple of days of Mother’s Week!

Caroline was in charge of the topping, and she did a fabulous job!

INGREDIENTS

Blueberry Cake from “The Maine Wild Blueberry Cookbook”

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/4 cup margarine (I used butter)

3/4 cup sugar

1 egg

1/2 cup milk

1 tsp. vanilla

2 cups blueberries (I used a pack of frozen which increased our cook time by about another 20-30 minutes.)

This made a delicious dessert on a cold, rainy day!

DIRECTIONS

Mix dry ingredients together.

Cream margarine and sugar.

Beat in egg.

Stir in milk and add dry ingredients.

Add vanilla and berries.

Bake in greased 11×7 pan at 375 for 40 minutes. (Or til knife inserted into center comes out clean.)

Thumbs up for blueberry cake!

Topping:

1/4 cup flour

1/2 cup sugar

1/2 tsp. cinn

1/4 cup margarine (I used butter)

Mix to coarse crumbs and sprinkle over top before baking.