Blueberry Scones

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• Blueberry Scones
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• Ingredients:
• 2 cup unbleached flour
• 1/2 cup butter
• 1/2 cup organic sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

• 1/2 cup sour cream
• 1 egg
• 1 cup frozen blueberries

Directions:
The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until just before dough forms a ball, add frozen blueberries and continue to whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.


*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.


**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

Old Fashion Banana Cream Pie

So... today is National Pie Day. How great is that?! Pie is indeed wonderful. I'm glad we have a day to celebrate it!!
As a kid my mom would make whatever we wanted for our birthday treat. I always wanted banana cream pie, but being able to decorate cakes made me pick a cake every time... even though I'm not very fond of cake. But you can't attempt frosting roses on pie...

But when I did get lucky and my mom made Banana Cream Pie- this is the recipe she used. The jello pudding just can't compare.

Old Fashion Banana Cream Pie

Crust
Ingredients:
1 cup unbleached flour
1/2 teaspoon sea salt

Baked pie crust

1/3 cup oil
2-4 tablespoons cold water

Directions:
Mix flour and salt, mix in oil until the flour is crumbly and in tiny balls. Sprinkle in water, mixing until you get one large ball of dough.
Wet the counter with water, lay on a piece of wax paper or plastic wrap. Set the ball of dough on and squish it slightly. Top with more wax paper or plastic wrap and roll with a rolling pin into a large circle. Lift off the top piece of wax paper, slid your hand under the bottom wax paper and flip onto a pie pan. Peel the wax paper off and press the dough into the pie pan. Fold the edges in or cut them off. Prick holes in the crust with a fork. Bake at 400˚ for 15 minutes.

Pour cream over the bananas in pie crust.

Cream Filling
Ingredients:
2/3 cup organic sugar
3 tablespoons arrowroot powder (or cornstarch)
1/2 teaspoon salt
3 egg yolk (save the whites)
1 tablespoon butter
2 teaspoons vanilla
*2-4 bananas

Directions:
Mix sugar, arrowroot powder and salt in a medium sauce pan. Mix in milk and bring to a boil over medium heat, stirring constantly. When it comes to a boil, allow to boil for 1 minute while stirring. Remove from heat. Lightly mix eggs and then slowly add hot milk mixture to eggs- stirring eggs constantly. After you about about 1/3 of the mixture mixed into the eggs, pour the egg mixture into the saucepan. Return to heat. Bring to a second boil and again boil 1 minute while stirring. Remove from heat and stir in butter and vanilla. Slice bananas and put into crust. Pour cream over the bananas in pie crust.

Drop meringue in spoonfuls around
the edge of your pie

Meringue
Ingredients:
3 egg whites
1/3 cup organic sugar

Directions:
Whip egg whites with an electric mixer until soft peaks start to form. Gradually sprinkle in sugar while you continue mixing.

Once sugar in incorporated, drop meringue in spoonfuls around the edge of your pie- making sure that the meringue touches the crust of the pie. Fill in the middle and then using a spatula or spoon pull up points of meringue.

using a spatula or spoon pull up
points of meringue

Bake at 400˚ for 10 minutes.

Cool pie to room temperature or chill in the fridge.

Honey Sweetened Apple Pie

This is adapted from my regular apple pie recipe.
You don't taste honey at all, this pie has a very natural sweet flavor and is really good. I'm working my way towards not using sugar in our every day diet, so I loved the way this came out. I've used honey in a couple things and just tasted such a strong honey flavor I am apprehensive to use it in alot of things, but one of my friends strongly recommended I make an apple pie with honey- Thanks for the kick in the pants Becky! :-)

Honey Sweetened Apple Pie

Pie Crust:
For 1 two-crusted pie (9") or 2 one-crust pie (9")

2 c. flour
1 tsp. sugar
1 tsp. salt
~
1/2 c. cold water
1/2 c. oil
Mix the water and oil with a fork until "creamy" looking, then pour it into the flour, sugar & salt mixture. Stir until moistened and the dough is in one ball. Separate into 2 equal portions. I roll it out in between 2 layers of wax paper or large plastic wrap, then peel off the top layer of wax paper, slip your hand under the bottom layer, under the rolled out dough, "flip" it onto the pie pan, press it into the corners of the pie pan and then peel that paper off.
Save the other portion of dough of the top of the pie.

Apple Pie Filling:
4 large sized Golden Delicious apples, cored, peeled and sliced. (This time I used mackintosh apples)
1/4 c. honey
1/2 c. flour
Mix the honey and flour into the apples. Spread the apple mixture into the unbaked pie shell.
Roll out the top pie crust, cut some slits in it for steam to escape, lay onto the top of the apples, remove wax paper and press the edges of the top and bottom crusts together. Here are some good directions to make a decorative edge or you can just press them with your fingers or a fork.
Bake at 425˚ for 50-60 minutes. The pie will be a golden brown on top.

Crockpot Apple Butter

With our abundance of apples we made apple butter in the crockpot-- super easy!
I think my crockpot is a 4 qt.


Crockpot Apple Butter
Cored, peeled and cut apples to fill crockpot
Add:
2-3 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves

Cook on low for 12-16 hours.
I just put mine in jars, put seal lids on, tipped them upside down for 5 minutes and then turned them rightside up again. I have some really good sealing jars though, if I were using a typicall canning jar, lid and rings I would give them a 10 minute "water bath".

This did come out quite sweet with 2 1/2 c. sugar, so next batch I am going to cut that down some more.
I have an apple corer, peeler, slicer similar to this one. The first time I did it I left the apples pretty much the way they came off the peeler, corer, slicer and it made about 2 pints, the 2nd time I did it I broke the apples into smaller pieces so I fit alot more in and just packed it down. I got about 4 or 5 pints.

With being in the crockpot for so long the apple butter does have a darker color, but it tastes just as good as traditional apple butter!


Our process:

Kitchen Crazyness

I have a huge amount of apples. A friend of a friend has a tree and so we picked alot. I'll have to post a picture... only we are working on the entrance to the kitchen and the wall the computers are normally on, so 2 computers are dissconnected and too far from the cable to bother with hooking up. I'm using Luke computer, which is a little on the slow side, but I can check email and what not. Just have to be more patient.
I have made a batch of crockpot apple butter, 4 pies (one of them made with honey instead of sugar- wonderful!) and apple cinnamon rolls. Made from this recipe, only I put in some apple chunks instead of raisins.
So I have some recipes to post and pictures to download and post, so maybe I'll be able to do that later this week. But we have to put up sheetrock, texture and then prime and paint the wall. After that I'll put the computers back. :-)

Breakfast Veggies

Brian was wanting to increase his fruits and veggies and I had just read an article about blending leafy greens as a cheaper alternative to juicing them- takes alot more to juice, so with a large family blending seemed like a great option. We tried it and actually liked it. The spinach isn't too strong, we actually taste the orange juice and strawberries more than spinach.

Now every morning with breakfast we have glasses of green juice. Naomi used to wake up and ask for milk and now she asks for juice. She loves it!

I just eyeball it every day, so I took a picture of the blender so you could have more of an idea of what I use.

I pack in 2 or 3 handfuls of spinach, 3-5 frozen strawberries and pour orange juice over that until it hits around the 2 cup mark on the blender. Then my blender makes it really easy because it has a "drink" button and goes through several different speeds for about a minute.

I've stuck in apples, bananas, peaches, apricots, etc and they are all tasty.

Just so you know, Naomi won't eat spinach any other way so I love it when she drinks a big glass of juice.

Easiest Fruit Dip Ever

In our circles when someone serves fruit they serve a fruit dip, I don't ever remember people serving fruit dip when I was growing up, but I do enjoy it now! No one knows where this recipe came from but this is what we've all been doing. I don't typically use things like marshmallow cream, it's against my whole foods belief- but it was either that or buy 3 different other things to make a fruit dip, so I went for easy and cheap:

Easiest Fruit Dip Ever
1 8 oz pkg. cream cheese, softened
1 7 oz. jar marshmallow cream

Mix thoroughly and serve.

Apple Pie

Mmmm Apple Pie! I like my apple pie without spices in it. It's how my mom always made it and I'm not really a fan of spiced desserts, plus, this way really brings out the good flavor of the apples. You could always add 1 tsp. of cinnamon or nutmeg, but I would encourage you to try it without if you never have.

Apple Pie

Pie Crust:
For 1 two-crusted pie (9") or 2 one-crust pie (9")

2 c. flour
1 tsp. sugar
1 tsp. salt
~
1/2 c. cold water
1/2 c. oil
Mix the water and oil with a fork until "creamy" looking, then pour it into the flour, sugar & salt mixture. Stir until moistened and the dough is in one ball. Separate into 2 equal portions. I roll it out in between 2 layers of wax paper or large plastic wrap, then peel off the top layer of wax paper, slip your hand under the bottom layer, under the rolled out dough, "flip" it onto the pie pan, press it into the corners of the pie pan and then peel that paper off.
Save the other portion of dough of the top of the pie.

Apple Pie Filling:
4 normal sized Golden Delicious apples, cored, peeled and sliced.*
1/2 c. sugar
1/2 c. flour
Mix the sugar and flour into the apples. Spread the apple mixture into the unbaked pie shell.
Roll out the top pie crust, cut some slits in it for steam to escape, lay onto the top of the apples, remove wax paper and press the edges of the top and bottom crusts together. Here are some good directions to make a decorative edge or you can just press them with your fingers or a fork.
Bake at 425˚ for 50-60 minutes. The pie will be a golden brown on top.
I place some tin foil on the bottom of the oven when I make pies- sometimes they bubble over, some times they don't. To avoid bubbling over you can put some small pats of butter on the pie just before putting on the top crust. Though, for me, I haven't noticed any difference. I used to put the butter on all the time, until I was pregnant and kept forgetting that step- but then found that it didn't matter, so I have since quit.


*A food processor is great for slicing, just quarter the apple after it's peeled, drop them in and let it slice them up. There are also Apple Peeler/Corer/Slicer tools, like the one Pampered Chef sells.

Rhubarb Torte

I love this one so much I have to make myself not take that second piece. This is really sweet- so if you like your rhubarb tart, then you might want to ease up on the sugar a bit, but we love it this way.




Rhubarb Torte
Crust:
1 cup all-purpose flour
1/2 cup margarine
2 tablespoons confectioners' sugar
Mix with beater until it forms a ball of dough. Press evenly into a 9" pie plate and bake at 350˚ for 20 minutes.

Rhubarb filling:
1 1/2 cups white sugar
3 tablespoons all-purpose flour
3 egg yolks
1/3 cup milk
3 1/2 cups chopped rhubarb
In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.

Meringue:
3 egg whites
1/4 cup white sugar
Beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

Cranberry Streusel Coffee Cake

I've been trying to blog this one for the last month... the first time I made it I wasn't thinking (typical pregnancy brain) and put in twice the amount of milk- so the streusel and cranberries sank. I took a picture, but it didn't look right (took me a while to figure out what I did wrong), so I made it again- well, then I didn't keep track of the measurements for the topping. Then there were 2 times I got it right- but forgot to take pictures. LOL- no one has complained that I keep making the same coffee cake.

Cranberry Streusel Coffee Cake

Cake:
2 c. white flour
1 c. whole wheat flour
4 tsp. baking powder
1 tsp. salt
1 c. sugar
1 c. milk
2 eggs
1/3 c. oil
---
1 c. dried cranberries

Mix well, spread into greased 9" x 13" baking dish. Sprinkle cranberries over the top.

Streusel Topping:
1/4 c. butter melted
1/4 c. flour
1 c. sugar
1 tsp cinnamon

Mix Streusel topping and sprinkle over cranberries. Bake at 350˚ for 40 minutes.

Chokecherry Jelly

About a month ago Brian's mom called and said there were some chokecherries where she takes her dog walking. I was ready to head out the door right then- but she said they weren't ready yet. So, since I didn't remember what chokecherries looked like, I asked her to call me when they were ready.
A couple weeks later she did. It happened to be a weekend we were going to be out of town, so I ran out and picked a big bowl full that Thursday when she called. They were in clusters, so pretty easy to pick.


This picture was taken about a week later, when I went back to get more- unfortunately, it was already passed the season and these are a bit wrinkled and dry. So I guess you really have to grab them when they are ready!


I brought them home, filled the bowl with water and let all the leaves, bugs, dried berries to float to the top so I could skim them off.
Then I put the rinsed berries into a large pot and filled it with water so it covered the berries. I brought it to a boil and let it simmer for about 30 minutes. I set another bowl in the sink with a strainer over the top and poured the berries into it so all the juice went into the bowl. I let it sit for a while, dripping and stirred the berries a couple times.
I probably could have boiled them a second time to get more juice (from what I've read online, that's what our grandmothers did) but didn't think of it.
I measured out the juice to see how many batches of jelly I could make.
The chokecherries apparently have plenty of natural pectin.

I found this Ball pectin at Walmart for $1 cheaper than the Sure-Jell and they each had a $.50 coupon inside- so the next one was only $1./box. It was in the canning section, rather than the baking section where the Sure-Jell is.
It's a basic pectin- 4 c. fruit or juice, pectin and then whatever amount of sugar you want, up to 3 cups.
I think I used 8 c. juice, 6 c. sugar and one box of pectin.
I've used it with other juice now and cut down the sugar more, but chokecherries are pretty tart, so I used the maximum amount with them.

Cost-wise, this was great:
Juice: free
Pectin: $1.
Sugar: $1.
Yields 8 jars @ $.25/per jar (pint jar)

I got 4 batches of jelly = 16 pints of jelly.

Do you make jam/jelly?

Oven Dried Strawberries

Last year I dried some apples in the oven and they turned out nice. I use dried fruit in granola and thought I would try some strawberries this time, as I had quite a few. I really need a dehydrator though- it took way too long in the oven.
I found a good article on dehydrating fruits and veggies. I cut the strawberries to about 1/4" think and laid them on parchment paper which I had directly on the oven rack. I set the oven to 170 degrees (because that's the lowest it will go) and stuck a wooden spoon in the door to hold it slightly open.
Some of the strawberries dried faster than others- it depended on how thick they were. But the were all done after about 5 hours. I ended up with enough for one batch of granola- so not really worth it for me, but I had to try. I did turn them over once so they could dry on both sides. It was a time consuming job.

Breakfast "Cookie"

This is actually similar to Baked Oatmeal but easier to pick up and eat with your hands.

I've been trying to make alot of things for the freezer so when baby comes I won't have to cook much... and neither will Brian. :-) So I have quite a few different batches of this in the freezer now.


Breakfast "Cookie"
4 c. oats (rolled or quick)
1 c. sugar
1/2 c. whole wheat flour
1 TB. baking powder
1 tsp. salt
2/3 c. milk
1 c. applesauce
2 eggs
1 tsp. vannilla
1 c. additions
Mix all together, bake in greased 9" x 13" baking dish at 350 degrees for about 35 minutes. Makes 12 square cookies.


Here's a few of my variations:

1 c. milk chocolate & peanut butter chips






1/2 tsp. cinnamon
1/2 c. raisins
1/2 c. craisins







1 peach, chopped
1 plum chopped
a handful of strawberries, chopped
decrease milk to 1/2 c.

Fruit and Oatmeal Bars

I was trying to go for a Breakfast Cookie here- but this was so good, I think it qualifies more as "dessert". The one on the left is strawberry and the one on the right is cherry. I liked the cherry better- I think just the tartness of it.



Fruit and Oatmeal Bars
3/4 c. applesauce
3/4 c. sugar
1 tsp. salt
1 tsp. baking powder
1 1/2 c. whole wheat flour
1 1/2 c. rolled oats
1 c. jam or preserves (tart works best, if using a sweeter fruit, like strawberries, I would reduce the sugar to 1/2 c.)

Mix everything except the jam. Press half of the mixture into a greased 9" x 13" baking dish. Spread the jam on, try to not to get it completely to the edge, or the jam part will burn slightly. Sprinkle on the remaining mixture. (I ended up doing 2/3 of the mixture on the bottom and 1/3 on top)
Bake for 16-18 minutes in 400 degree oven.
Wait about 15 minutes and then cut into squares.

Jams & Jellies

The boys like to brag about my jams and jellies... It makes me feel so good when I hear "My mom makes the best crabapple jelly- you're going to love it!" :-) Last year Stephen wrote a poem about our crabapple tree "giving my family delicious jelly".

And here I've been thinking of cutting the darn tree down... It's just that it makes such a mess and I only am able to get about 1/2 of the crab apples up and juiced before they go bad and then it's so hot to boil them and strain the juice... uff-dah! Cost-wise it is nice- obviously, the juice is free so then with the cost of pectin and sugar-

Juice: free
Pectin: $2.38
Sugar: $.68
Yields 4 jars @ $.76/per jar

Generic grape jelly (the very cheapest) is somewhere around $1.30 now and I use the "less sugar" pectin, so there is 1/2 as much sugar as regular jelly. (6 c. juice/4 c. sugar vs. 6 c. juice/7 c. sugar)
Of course when I make strawberry or other jams that we don't grow the fruit for, it's a bit more money, but if you compare it to the store, it's so much cheaper! And if you've never made jams or jellies before, I would encourage you to try it- it's quite simple, and doesn't take all that long to do the cooking part- maybe 30 minutes from juice to jelly in jars. The instructions in the pectin box are quite easy.



Over the last week we made: (R to L) Peach-raspberry: 1 batch, strawberry-rhubarb: 1 batch, apple: 1 batch, cherry: 1 batch, crabapple: 3 batches and strawberry: 2 batches.
I like to buy the Classico Spaghetti sauce and Adams Peanut Butter, because I can reuse the jars and lids- some of these jars I have had for 10 years and they still seal every time I make jam or jelly. On the green side- I don't have to throw away used jars and on the frugal side- I don't have to buy new lids all the time.

Pie Crust, Cherry Pie and Strawberry-Rhubarb Pie

These recipes are for 9" pies- the crust recipe is at the bottom of the post.

Last week when I was taking the boys to piano lessons some kids were selling bags of pie cherries. I got 6 qt bags for $5. I had to buy a pitter though- so asked Brian to buy one after work one day. They didn't have them at Alberton's, so I had him go to Linens 'n Things (since it was the only place I could think of that would have one for sure)... he got what they had- which was $12! But it's much nicer than the old ones I remember using and it had a "splatter guard", which worked ok. Around my work station was still messy with cherry splatter-- but certainly not as much as it would have been with the old cheap cherry pitter, so I was happy with it.
Out of all those cherries- we made 1 batch of jam and 3 pies. Next time I will reduce the amount of cherries in the pie, I think I could have made 4 pies out of it and it would have been just the right amount of cherries.
I baked one that night and froze the other two... I ran out of parchment paper, so those 2 are absolutely stuck in the pie plates until I bake them. Thankfully, my mom gave me 4 extra pie plates, so it will be ok if I leave one frozen until Thanksgiving. I don't know if we have enough self-control to save both of them for that long!

Homemade cherry pie is so much better than the canned cherry pie filling. Granted, I'll eat that and enjoy it-- but not as much as these. And Brian and Jesse who don't care for cherry pie, will gobble down a homemade one.


Cherry Pie Filling
3 c. pitted sour cherries (4 c. if you like alot of fruit)
1 1/4 cups white sugar
1/3 c. cornstarch
1 TB butter
1/4 tsp almond extract

Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand until the cherries are moistened with the sugar. Bring to a boil over medium-high heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
Bake in a preheated 375 degree oven for 45 to 55 minutes, or until the crust is golden brown.


Since the oven was going to be on- I wanted to make good use of it and not just have it on for 1 pie. Plus, I had a friend helping me-- so I needed to make use of her too! (Thanks Laura!) We decided to mix up a strawberry-rhubarb pie as well. Too bad I didn't have enough rhubarb to freeze a couple of those for later!



Strawberry-Rhubarb Pie

1 1/3 c. sugar
1/3 c. flour
2 c. chopped rhubarb
2 c. chopped strawberries
1 1/2 TB butter

Mix sugar and flour, pour into strawberries and rhubarb and mix all together. Pour into pie crust, dot with butter and put on the top crust. Bake at 425 degrees for 40 to 50 min.

Because I baked both pies at the same time- I had the oven set for 425 degrees and baked the strawberry-rhubarb pie for about 20 minutes, then put in the cherry pie and turned the oven down to 375 degrees and baked for 45 minutes and then took them both out at once. They were both done perfectly and the edges of the crust weren't over-brown. (I didn't even wrap them in foil!)

Pie Crust
For 1 two-crusted pie (9") or 2 one-crust pie (9")
2 c. white flour
1 tsp. salt
1 tsp. sugar
1/2 c. oil (olive oil works fine)
1/2 c. cold water
Mix thoroughly with fork and then knead with your hands. Split into 2 equal portions.

To roll out:
Get your hand wet and spread the water on the counter. Top it with a sheet of wax or parchment paper*. Place one "ball" of dough onto the middle of the paper and put another sheet of paper over it. Roll with a rolling pin in all directions to make a circle of dough. You can hold your pie plate over the top to get an idea of the size you need to make it. You want the dough to hang off the edge of the pie plate a bit.
When it's big enough, take the top paper off and set aside, slid your hand under the bottom paper and center the dough on the inside of your pie plate. Set it on the counter and press the dough into the corners of the pie plate while pulling the paper away from the dough.
You can trim it before or after you have your filling in and the top crust on. Don't make a decorative edge until you have both crusts on though, unless you are making a 1-crust pie. Here are some good directions on making a decorative edge. And if you don't want to put in much work- just pinch the top and bottom crusts together a bit and call it good-- taste the same! :-)
*Wax paper and parchment paper:
Wax paper will stick to a wet counter and stay in place, but parchment paper is easier to peel away from the dough.

Rhubarb Sauce

Rhubarb... one of the delights of summer!

This is good over pancakes- or ice cream... yum!



Rhubarb Sauce
2 c. chopped rhubarb
1 c. water
1/2 c. sugar
2 TB corn starch

Put rhubarb in saucepan, mix water, sugar and cornstarch thoroughly and then pour over rhubarb. Heat over med to med/high heat, stirring often until rhubarb no longer holds it's shape and sauce goes from white to semi-clear.

Stephen's Granola

Stephen loves granola, and sadly, he's been out for a couple months. We had a cooler day last week (in the 80's) so I decided I would make some for him.


Stephen's Granola
4 1/2 c. rolled outs oats (Old Fashioned)
1/2 c. butter (1 stick)
1/2 c. honey
1/4 tsp. salt
1/2 c. each nuts and dried fruit (optional)

First melt the butter in a 3-quart saucepan over medium heat.  Add the honey and salt.  (This can be done in the microwave.)
Heat the honey, butter and salt through and then add the oats.  Stir to make sure all the oats are coated.


Pour the mixture on a cookie sheet lined with parchment paper. Spread the granola out evenly and bake it at 350° for 30- 40 minutes.


The oats toward the edge of the pan should be slightly dark while the middle is golden brown. Allow it to cool completely before adding nuts and fruit. The above picture was taken after I mixed it around a bit.


I got a package of Cereal Toppers Bananas and Strawberries (from a scratch and dent store- so much cheaper than online!) and also added about 1/8 c. shredded coconut.
We store it in a zip-lock gallon bag so it can be tossed in the freezer if it's not being eaten up within a couple weeks.

Blueberry Sauce

Luke's birthday was yesterday and our tradition is that they pick their birthday dinner. Luke loves waffles, so he picked waffles with a blueberry sauce. Good choice! :-)


Blueberry Sauce

2 c. water
3 TB cornstarch
1/4 c. sugar
3 c. blueberries (fresh or frozen)

In sauce pan over medium heat, stir water, corn starch an sugar. (A wire whisk works best) Stir constantly until the mixture changes- it goes from a watery white to a thick semi-clear. Add the blueberries and stir until they are a dark blue- if frozen this takes about 3 minutes, so fresh would be less time. Take off heat and serve warm over pancakes or waffles.

You can also pour this over warm cheesecake and let set up in the fridge.

Peach Cobbler

One of my favorite desserts!



Placing the peaches on the batter:



Peach Cobbler
3/4 stick butter
2 c. white flour
2 c. sugar
4 tsp. baking powder
1 1/2 c. milk
pinch of salt
2 cans sliced peaces (or 2- 2 1/2 c. fresh fruit)

Put butter in 9x13 baking dish, set in oven and preheat to 375 degrees.
Mix everything except fruit. Pour batter into hot butter, top with fruit, do not stir.
Bake at 375 degrees for 40 minutes. Best served warm.

This is really good with raspberries as well.