Blueberry Glaze

Blueberry Glaze

Ingredients

2 cups fresh or frozen blueberries

1/2 cup water

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

2 tablespoons cornstarch, mixed with 2 tablespoons cold water

1/2 teaspoon vanilla extract

Zest of 1 lemon (about 1 tablespoon), optional

Directions

In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.

In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.

Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Remove from heat and gently stir in vanilla and lemon zest.

 

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Blueberry Muffins Protein

Image may contain: food

 

Ingredients

3/4 cup sugar

1/3 cup butter

1/2 teaspoon lemon zest

2 eggs

1 cup heavy cream

2 level cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 scoops Isopure Protein Powder (0 carbohydrates)

1 cup blueberries

 

Directions

Preheat oven to 375 degrees F.

Cream together the butter and sugar.  Add eggs, cream, protein powder, flour, baking powder, lemon zest, and salt.  Mix well.  Stir in the blueberries.

Use a muffin tin lined with 18 cupcake papers.  Fill the cupcake papers with the batter and bake in preheated oven for 20 minutes.

 

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 89
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg 13 %
Sodium 118 mg 5 %
Potassium 84 mg 2 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 2 %
Sugars 5 g
Protein 4 g 8 %
Vitamin A 7 %
Vitamin C 6 %
Calcium 6 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

DARK CHOCOLATE BERRY BASKETS

November 9, 2015 Photo; For Use With AP Lifestyles

 

Ingredients

1 cup dark chocolate chips

1 teaspoon coconut oil

2 tablespoons finely chopped toasted almonds

Kosher salt

1 tablespoon balsamic vinegar (white, if you have it)

1 tablespoon packed brown sugar

Ground black pepper

2 cups halved or quartered fresh strawberries (or other berries or orange segments, membranes and seeds removed)

2 tablespoons chopped fresh mint

 

Directions

In a large glass or other microwave-safe bowl, combine the chocolate and coconut oil. Microwave on 50 % power, stopping to stir every 30 seconds, until melted and smooth, about 3 minutes.

Spread a few spoons of the melted chocolate into a silicone cupcake liner, using the back of the spoon to spread the chocolate up the side of the liner so it is evenly and thickly coated. Sprinkle the wet chocolate with a teaspoon of almonds and a tiny pinch of kosher salt. Repeat with 7 more liners. Chill the chocolate until firm, at least 30 minutes.

Meanwhile, in a medium bowl, mix together the vinegar, brown sugar and a pinch of pepper. Add the strawberries and toss to coat. Let sit to allow flavors to sit for at least 15 minutes. Immediately before serving, stir the mint into the strawberries, remove the chocolate baskets from the molds and spoon in the berries.

 

Blueberry Pie

blueberry pie

Ingredients

Pastry

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling

3/4 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

6 cups blueberries

1 tablespoon lemon juice

1 tablespoon butter

Directions

In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Dewberry Dumplings

Dewberry Dumplings

Ingredients 

For the Berries

1 Quart Berries

2 Cups Sugar

2 Cups Water

½ Stick Butter

1 tsp Vanilla

For the Dumplings

½ Cup Flour

½ Cup Sugar

¼ tsp Salt

2 Tbsp Crisco

2 tsp Baking Powder

1 Egg

Directions

Wash berries. Cook berries with sugar and water on medium heat for 45 minutes.

Mix dry ingredients for dumplings; add egg and enough water to make a soft dough. Roll thin and cut into 1 inch squares. Drop on top of cooking berries cover and cook gently 10 to 12 minutes. Continue until all dumplings are cooked. As dumplings are cooked, remove from berries and place on a large platter. After all dumplings are cooked, add margarine and vanilla to berries and pour over dumplings. Serve with Vanilla Ice Cream and Redi Whip.

Berry Splash Refreshing

berry-splash

 

Ingredients

1 (0.13-oz.) package unsweetened cherry drink mix

6 cups white cranberry juice

1/4 cup sugar

Garnish: fresh mint sprigs or strawberry leaves

Directions

Stir together first 3 ingredients and 2 cups water in a large pitcher until sugar is dissolved. Cover and chill.

Berry Breakfast Smoothie

berry-breakfast-smoothie-400x400

 

Ingredients

1 cup fresh or frozen berries (strawberries, blueberries, raspberries, blackberries or a combination)

1/2 cup chopped fresh kale leaves (remove stalks before chopping)

1/4 cup chopped broccoli

1/2 banana

1/2 cup diced fresh pineapple

1/2 avocado, pitted and peeled

1 cup fresh orange juice

Directions

Combine berries, kale, broccoli, banana, pineapple and avocado in a blender. Pulse to blend; slowly adding orange juice ¼ cup at a time, until you’ve reached desired consistency. Serve immediately

Strawberry Scones with Lemon Glaze Recipe

strawberry scones with lemon glaze

 

Ingredients

2 cups all purpose flour

2 tbsp sugar

1 tbsp baking powder

½ tsp salt

5 tbsp cold butter, but into ¼ inch cubes

1 ¼ cups plus 2 tbsp heavy whipping cream divided

1 cup frozen unsweetened strawberries

Glaze

2 cups confectioner’s sugar

3 tbsp lemon juice

1 tbsp butter, melted

1 tbsp 2% milk

Directions

  1. Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.
  2. Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.
  3. Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners’ sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm.

Meringue Hearts

meringuehearts

Ingredients

4 large egg whites, at room temperature

1/2 teaspoon cream of tartar

1 cup superfine white sugar

1 teaspoon pure vanilla extract

Strawberry Whipped Cream

1 cup heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon granulated white sugar

1/2 cup lightly sweetened strawberry puree (can use strawberry or raspberry jam)

Fresh Berries

Directions

Preheat oven to 250 degrees F and place racks in upper and lower third of your oven.  Line two baking sheets with parchment paper.  Using a 4 inch heart-shaped cookie cutter as your guide, draw 6 hearts (12 total) on each piece of parchment paper.

In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy.  Add the cream of tartar and continue to beat the whites until they hold soft peaks.  Add the sugar, a little at a time, and continue to beat until the meringue holds stiff peaks.  (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty.  If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.)  Transfer the meringue to a pastry bag fitted with a 1/2 inch plain tip.

Place a small spot of meringue at each corner of the pan to attach the parchment paper to the baking sheets.  Pipe the meringue within the perimeters of the 12 heart shapes you have drawn on the parchment paper.  Smooth with an offset spatula.

Bake in preheated oven for about 60 to 70 minutes, alternating the baking sheets, top to bottom and front to back, about halfway through baking. (The time does depend on how humid or dry a day it is.)  The meringues are done when they release easily from the parchment paper. When the meringues are baked, turn off the oven, open the oven door slightly, and leave the meringues in the turned off oven for about another half hour.

For the strawberry whipped cream:  In a large mixing bowl combine the whipping cream, vanilla extract, and sugar.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form. Then add the sweetened strawberry puree, a little at a time, beating just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if needed.

To assemble dessert:  With a pastry bag fitted with a star tip, pipe, or else spoon the whipped cream on top of the meringues and serve with berries and extra strawberry puree, if desired.

Heiss und Eis (Ice Cream with Hot Fruit Sauce)

Eis and Heis

Heiss und Eis” (pronounced ‘hice and ice’), meaning Hot and Ice, is the actual German name for this treat. This is just ice cream with hot fruit sauce.

Ingredients

2 cups frozen fruit

2 cups juice, see above

1 tbsp corn starch

Ice cream – flavor of your choice

Directions

Put frozen fruit into saucepan. Cover with juice.

Bring to simmer. Simmer until fruit is thawed and hot. Occasionally stir gently.

Mix cornstarch with a little water. Slowly stir just enough into simmering fruit

until it is the proper consistency – like a sauce. Add a little lemon juice and/or sugar if needed. Serve hot over ice cream.