Monday, July 29, 2013

Blueberry Buckle

1/4 cup butter (1/2 of a stick) softened
3/4 cup of granulated sugar
1 egg
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon of salt
1/2 cup of milk
2 cups blueberries, rinsed and drained

Topping:
1/2 cup brown sugar
1/3 cup flour
1/2 - 1 teaspoon of cinnamon
1/4 cup of butter (1/2 of a stick)

Preheat oven to 375 degrees.  In mixing bowl, cream 1/4 cup of butter and 3/4 cup granulated sugar.  Blend in the egg.  Add the dry ingredients, alternate with milk and mix well.  Gently fold in the blueberries.  Spread in an 8 x 8 square pan, sprayed with PAM.  To make the topping, mix topping ingredients, and using a pastry cutter, mix until butter is well distributed into pea sized crumbs.  Sprinkle evenly over the batter in the pan.  Bake in a 375 degree oven for about 40 minutes.  Place pan on a wire rack to cool.  Cut in squares, serve warm with whipped cream (optional). 

Saturday, July 27, 2013

Stuffed Zucchini


These are a bit time consuming, but a favorite summer side dish! 

4-5 small zucchini
olive oil
1/2 cup chopped onion
1 Roma tomato, seeded and chopped
4-5 slices of bacon, cooked and crumbled (I use the microwave for this step) about 1 minute per slice
1/2 cup of Italian seasoned breadcrumbs
1 Tablespoon of fresh parsley, minced
1/2 cup of Romano cheese (split 1/4 and 1/4)
1 egg, slightly beaten
salt and pepper to taste
dash of nutmeg

Preheat oven to 350 degrees.  Trim ends of zucchini and leave whole.  Cook in a large pot of boiling salted water for about 5 minutes.  Drain and rinse under cold water.  Cut in half, and scoop out the centers.  Chop up, and put a bowl. Drain extra liquid.  Heat 2 Tablespoons of olive oil (or bacon grease if reserved) add onion and cook 2-3 minutes.  Stir in chopped zucchini and Roma tomato, cook a few minutes.  Stir in bread crumbs and parsley.  Remove from heat.  Stir in Romano cheese, egg, salt, and nutmeg.  Stuff Zucchini shells with this mixture.  Top with about 1/2 slice of crumbled bacon per squash.  Drizzle with about 1 Tablespoon of olive oil.  Sprinkle with Romano cheese.  Bake 20 minutes. 

Peach Spice Muffins

 
These are perfect when local peaches are in season!
 
2 1/4 cups of flour
1/2 teaspoon salt
2 1/4 teaspoons of baking powder
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1/8 to 1/4 teaspoons of nutmeg
1 teaspoon of cinnamon
1 egg
1/2 cup of vegetable oil
2/3 cup of milk
4 small, local peaches peeled and chopped (if your peaches are large, use 1-2)
 
Mix all ingredients - bake at 400 degrees for 20 -25 minutes.  While warm, glaze:
 
1 cup of powdered sugar
1 Tablespoon of soft butter
1/2 teaspoons of vanilla extract
1 Tablespoon of milk
 
Mix well, spread evenly with a knife or small spatula. 
 

Saturday, July 6, 2013

Tropical Smoothie

1 cup frozen mango chunks
1 cup frozen strawberries
1 banana
8 ounces of lime yogurt
1 cup of Citrus/Mango/Pineapple Juice (Ocean Spray, no sugar)
1 cup of 2% milk
4 ice cubes
1 Tablespoon of unsweetened flaked coconut (Bob's Red Mill brand)
 
Put all ingredients in a blender - blend till smooth.  Enjoy!  Serves 2-3.