Side note before the recipes: I am an ice cream freak and I learned July 17 is National Ice Cream day!Yes! In 1984, President Reagan designated it a holiday. So mark your calendar for a family visit to Cold Stone, Baskin and Robbins, TCBY Yogurt or a store of your choice for a special treat.
Some new food ideas I might try below…..
BLUEBERRY KETCHUP – In a saucepan stir together and bring to a boil 2 cups blueberries, a clove of minced garlic, 1 small minced shallot, 3 TBL brown sugar, 1/4 cup balsamic vinegar, 1/4 tsp ground coriander and 1/8 tsp ground ginger. Simmer for 25 minutes. Add additional salt and pepper to taste. (This is supposed to be good with grilled meat)
SAUTED ZUCHINI – I love zucchini and this side dish sounds simple and amazing. In a large skillet on high heat 2 tablespoons of olive oil. Add 1 pound of shredded zucchini. Sauté for 1 minute. Toss with 1/4 cup sliced almonds. Add shaved parmesan cheese and salt and pepper.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- 1 1/3 cups heavy cream
- 3 tablespoons granulated sugar
- 2/3 cup fresh blueberries
- 1 tablespoon confectioners’ sugar (optional)
1. Heat oven to 375 degrees. Line one 12-cup cupcake pan with foil or paper cupcake liners.
2. Cupcakes. In medium-size bowl, combine flour, baking powder and salt. In large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, add half the flour mixture. Beat in the milk and vanilla, followed by remaining flour mixture. Fold in fresh blueberries.
3. Spoon batter into pan, a scant 1/3 cup in each indent. Bake at 375 degrees F for 23 to 25 minutes, turning pan once. Cool in pan on wire rack, then remove cakes from pan to cool completely.
4. Prepare Topping. In large bowl, combine cream and granulated sugar. Beat until medium-stiff peaks are formed. Spoon onto cooled cupcakes, about 1/4 cup on each. Scatter 6 or 7 blueberries over each cupcake, and dust with a little confectioners sugar, if desired. Serve immediately or keep cool until serving.
MIXED BERRY COBBLER
- 3-1/2 cups blackberries (2 packages, about 6 ounces each)
- 2 cups blueberries (2 packages, 4.4 ounces each)
- 1-1/2 cups raspberries (6-ounce package)
- 1/2 cup sugar
- 1/2 cup coarsely chopped walnuts
- 1/4 cup orange liqueur or orange juice
- 2 tablespoons quick-cook tapioca
- 1 cup all-purpose flour
- 1/4 cup plus 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons milk
- 1/4 cup sour cream
- 2 tablespoons unsalted butter, melted
- Whipped cream, optional
1. Heat oven to 350 degree. Coat a 6-cup oval baking dish with nonstick cooking spray.
2. Filling: In a large bowl, gently mix blackberries, blueberries, raspberries, sugar, walnuts, orange liqueur and tapioca. Spoon into prepared dish.
3. Topping: In a large bowl, whisk flour, 1/4 cup of the sugar, the baking soda and salt. Mix together milk, sour cream and butter. Add to the flour mixture and stir until a batter forms.
4. Dollop batter over the fruit. Sprinkle batter with remaining 1 tablespoon sugar. Bake at 350 degree for 35 to 40 minutes, until nicely browned.
5. Serve warm or at room temperature with whipped cream, if desired.
Please make these recipes and let me know how they taste. I’m on a diet and I’m really afraid to bake for fear I have a weak moment! 😦