Tag Archives: blueberries

October 12, 2009

Blueberry Blue Cornmeal Pancakes

I’m so Blue-hoo-hoo-blue-hoo-hoo…

I love that song from Veggie Tales Madame Blueberry and it is a good thing, too. My kids love that movie. Remember George Carlin’s thing on why there wasn’t any blue food? Well he would have to take that back..Blue corn meal is blue, there is just no way around it.

It isn’t at all difficult to find around here. If you are having trouble finding it try ordering it on Amazon at least once. I think there really is a difference in flavor. I think blue cornmeal is sweeter than the yellow or the white variety.

I was paging through my Mesa Grill cookbook and happened to notice the blueberry blue cornmeal pancakes in the back. I am always looking for something a little different to make for breakfast and this seemed like a perfect solution to one more day of pancakes in all of their glory.

By the way…if you don’t have the Mesa Grill cookbook – get it. Go on over to Amazon right now. I love that cookbook and I am constantly using it for inspiration.

Don’t get me wrong, we love pancakes. You can’t beat them for filling up a couple of teen age boys with stomachs that extend down through their legs somehow. I know that I have never seen THAT graph in health class but I am sure it is so. I have one that can eat 14 or more 8″ whole grain pancakes at one sitting. You try filling him up sometime. And, go figure, he is 5 ‘ 11″ and battling to get up over 125 lbs.

I served them with honey butter and maple syrup. I liked the honey butter on them but the kids just don’t think a pancake is quite right without syrup. The flavor of these is sweet and nutty, with the slight grittiness you would expect from good cornmeal.

I added lemon zest after I had tasted and decided it needed a little bit of something. So..no lemon in the picture. Just in the pancakes. I used goat milk because we raise dairy goats. You use whatever kind of milk you like. Probably not zebra milk though..not sure on that one…

All righty then….Here is an action shot -

One thing I got used to using when we had the tea room was the graduated scoops. It makes it so easy to make uniform cookies, pancakes, and everything. Just be sure not to get cheap ones… they break really easy. A restaurant supply shop is the best, and possibly most inexpensive place to get them.

here it is..the most crucial moment….shhhhh….the flip.

Perfect. It’s all in the wrist.

And of course…when all was said and done…These flapjacks made the cut. Look!

And….Houston….We ….Have….Lift-Off!

These were really that good. So…I bet you are all drooly and ready for the recipe now, right?

Blueberry Blue Cornmeal Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

20 minutes

Yield: 24 pancakes

Carbs: Carbs:23.6

Calories per serving: 142

Fat per serving: 3.6

Light and fluffy pancakes with the nutty flavor of blue cornmeal studded with ripe, juicy blueberries and just a twist of lemon.

Ingredients

3 cups of flour
1 cup organic blue cornmeal
4 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup sugar
4 eggs
3 cups milk
1/4 cup unsalted butter, melted
2 cups blueberries
Grated zest of one lemon

Instructions

Preheat your griddle
Mix the dry ingredients
Whisk eggs, milk, and melted butter together until well blended
Add wet to dry and stir quickly to blend. Batter will be lumpy
Fold in blueberries
Scoop by 1/4 cup measure onto a hot griddle
Cook until bottom is golden and bubble form and break on the top
Flip and cook until done

http://www.restlesschipotle.com/2009/10/blueberry-blue-cornmeal-pancakes/

You Might Like:

Just click on the image for more details.

images: marye audet

Blueberry White Chocolate Cookies

I wanted to share one of the cookie recipes from my cookbook in case you wanted to pre-test it. This is one of my favorites, and very unusual – blueberry white chocolate chip cookies. I developed these because I loved the blueberry white chocolate muffins that I made so much. I kept thinking that it would make such an awesome flavor combination in the right cookie-and I was right!

These are crispy on the outside, chewy on the inside, with a buttery combination of flavors that just keep revealing themselves as you eat: lemon, white chocolate, nutmeg, blueberry…

The trick to these, if there is one, is to take them from the oven slightly under-done so that they finish cooking as they cool. The dried blueberries keep them moist for longer than usual if they last past the first day. Please, if you do try these? Leave a comment and let me know what you think. I am horridly nervous about the cookbook.

If you want a more decorated cookie you can drizzle melted white chocolate across them, but flavor-wise it is quite unnecessary.

If you use all butter the cookies will be greasy and flat. If you use all shortening they will be tasteless. Lately I have had more people that usual emailing me and telling me the recipes are not good. Then they list all the changes they made.

Can I just say that when I develop a recipe it usually is over several bakings? I normally try numerous possibilities before I post the recipe. If you change it you are likely to revert to something I all ready tried and discarded as not being good enough. If you change the recipe and it fails, well there is nothing I can do about operator error, is there?

One thing I have noticed is that flour varies from brand to brand and even bag to bag. You may need to use a little more or a little less to get the perfect texture. Be willing to experiment.

Blueberry White Chocolate Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

20 minutes

Yield: 4 dozen

Carbs: Carbs:13.5

Calories per serving: 111

Fat per serving: 5.9

Buttery, chewy cookies filled with white chocolate chips, dried blueberries and just a hint of lemon. Deliciously different.

Ingredients

½ cup unsalted butter
½ cup shortening
¾ cup sugar
¾ cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 tablespoons grated lemon peel
2¼ cups all-purpose flour
¼ teaspoon freshly grated nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup dried blueberries
1½ cups white chocolate chips

Instructions

Preheat oven to 350°F.
Line a cookie sheet with parchment or silpat.
Cream together butter, shortening, and both sugars.
Add eggs, vanilla, and lemon peel; beat until well blended.
Mix dry ingredients together; stir into creamed mixture.
Blend well; add dried blueberries and white chocolate chips.
Drop by generous, rounded teaspoonfuls onto parchment baking sheets. Keep cookies about 2" apart.
Bake 8–10 minutes, removing from oven when just barely done.
Cool on pans 5 minutes; remove to cool

http://www.restlesschipotle.com/2009/05/blueberry-white-chocolate-cookies/

Nice to Have:

Dried blueberries can be hard to find. Click on the image for more details.

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Tagged as best white chocolate chip cookie recipe, blueberries, chocolate chip cookies, cookies, dried blueberries, drop cookies recipes, lemon peel, milk and white chocolate chip cookies, white chocolate, white chocolate chip cookie recipes

August 9, 2007

Blueberry Bran Muffins

More blueberries? Yeah. I had just about 3/4 cup left after last night’s blueberry extravaganza and I knew that one of the kids would sneakily find them in the freezer and the next time I looked there would be one lone blueberry in the bottom left hand corner of the bag. Yep, better to dispense with the frustration.

1 1/2 c flour
1 c bran
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c oil or melted butter
1 egg
3/4 c buttermilk
1 c blueberries
1/2 c chopped pecans
confectioners sugar for dusting

Mix dry ingredients together. Stir in blueberries and pecans so they are coated with the flour mixture.
Mix oil, egg, and buttermilk beating well to make sure the egg is well incorporated.
Add the egg mixture to the flour mixture gently. Do not overmix.
Spoon into muffin liners. (I use the silpat ones from wilton..they are awesome! and you can microwave them too!)
Bake at 400 for 20 minutes
Makes about 16

Blueberry Buttermilk Bundt Cake

I love blueberries. Always have. ALways will. Nearly every year we take a family road trip to East Texas and spend the morning picking blueberries at a blueberry farm. We fill basket after basket, pay our money and drive 2 hours back to Dallas to freeze the bounty. This year we couldn’t get out there in time because of Marc’s health..so I am buying frozen..::sniff:: This recipe is from Bon Appetit. It is fool proof, comes out perfect every time and I am making it for Home Group tonight so I will get a picture then. Notice it is SO good that I haven’t even tweaked it. How unusual is that? Altho I must admit, one of these tiems I am going to make it with white chocolate chips.

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries Powdered sugar

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

joust

Spinach and Berry Summer Salad

I don’t know about you but when it is hot I don’t want to eat heavy foods. Even steaks grilled to perfection lose their appeal when it is 105F outside.

Fruit always seems cooling and refreshing to me. This is an unusual salad but it works. If you want to make it heartier go ahead and add some grilled chicken to it. The mango dressing adds a sweet and tangy flavor that is hard to resist.