After picking several pounds of blueberries recently at a local you-pick berry farm, this easy and not-too-sweet recipe was at the top of my list for putting some of them to very good use.
4 cups fresh or frozen blueberries, thawed
1/4 cup sugar
3 T. cornstarch
2 T. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
~
1 cup all-purpose flour
2 tsp. grated lemon peel
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2 T. sugar
3 T. cold butter
3/4 cup buttermilk
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In a large bowl, combine 1/4 cup sugar with the cornstarch, lemon juice, cinnamon, and nutmeg.
- Gently stir in the blueberries.
- Transfer to a greased 2-quart baking dish.
- In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda, and 2 T. sugar.
- Cut in butter until mixture resembles coarse crumbs. (You may use the food processor instead.)
- Stir in buttermilk just until moistened. Drop by tablespoonfuls onto the blueberry mixture.
- Bake uncovered at 375 degrees F for 40 minutes or until golden brown.
Tips:
Buttermilk substitute: Add milk to 1 T. white vinegar to make 3/4 cup.
After using sticks of butter, place the empty wrappers in the refrigerator to use later for greasing baking dishes and pans, then toss them away. Recycle and use less cooking spray!
Tiramisu' (teer-ah-me-SUE) means "pick me up" in Italian, and this dessert will definitely do just that! Authentic Italian recipes for Tiramisu' are generally complicated to prepare and typically use uncooked egg whites. This variation of mine that only takes about 30 minutes to prepare is much easier to make and contains no egg whites, while "almost" retaining the flavor and texture of the real thing.
1 cup powdered sugar, divided
8 oz. cream cheese, softened
1-1/2 cups heavy whipping cream
20 ladyfingers
1/2 cup hot water
3 T. instant espresso (or coffee) granules (I like Espresso Cafe' Bustelo.)
2 T. Kahlua or Amaretto (or 1/2 tsp. almond extract)
1/2 tsp. unsweetened cocoa
- Beat 2/3 cup powdered sugar and cream cheese in a large bowl at high speed until well blended. Set aside.
- With clean, dry beaters, beat whipping cream and 1/3 cup powdered sugar in a medium bowl at low speed until stiff peaks form, about 5 minutes.
- Gently fold whipped cream into cheese mixture. Set aside.
- Arrange ladyfingers in a single layer to completely cover the bottom of an 8" square baking dish.
- Combine hot water, espresso granules, and Kahlua in a small bowl or cup.
- Drizzle half of the coffee mixture over the ladyfingers, completely soaking them.
- Spread half of the cheese/cream mixture over the ladyfingers.
- Repeat the procedure with a second layer of ladyfingers and remaining coffee mixture and cheese/cream mixture.
- Sprinkle with cocoa.
- Cover and refrigerate overnight.
- Serve cold and refrigerate (unlikely) leftovers.
Serves 8
Tips:
Ladyfingers may be substituted with one package of any plain, hard, dry cookie such as vanilla wafers, butter cookies, or animal crackers. I've even made the Tiramisu' with chocolate animal crackers and boy was it good! Italian ladyfingers, called Savoiardi (sah-vo-YAR-dee), may be found in Italian food markets.
If using plastic wrap to cover, stick one toothpick in each corner and in the middle to prevent wrap from sticking to the top.
These hearty sandwiches are a big hit at our house.
3 lb. beef rump roast, cut into 6 chunks
0.6 oz. envelope Zesty Italian salad dressing mix
12 oz. jar sliced banana peppers
6 split sub rolls
12 slices Provolone cheese
mayonnaise
Combine dressing mix and peppers (including the juice) in a slow cooker.
Place the beef chunks in the slow cooker; turn to coat with mixture.
Cook on high for 4 hours (or on low for 8 hours).
During the last hour, shred the beef using two forks.
If beef does not shred easily, cut into 1" chunks and cook a bit longer.
Transfer shredded beef to a serving bowl with a slotted spoon; drain well.
Preheat oven to 325 degrees F.
Place rolls, spread open with cut side up, on a large baking sheet.
Top with cheese slices.
Bake until cheese is melted and rolls are toasted.
Spread rolls with mayonnaise and top with shredded beef.
Serves 6
