Blueberry Muffin bread

This bread is very tasty.  Ok not sure why my PC wants to type in all caps.  Geesh.  The bread goes together very quickly too and is always a bit hit.  Give it a try.

INGREDIENTS

1 cup granulated sugar

1/2 Cup Salted Butter
2 eggs
1 Tbsp Vanilla Extract
1 Cup Milk
2 Cups All purpose Flour
2 tsp Baking Powder
2 Cups Blueberries, Fresh or Frozen

DIRECTIONS

1. Preheat your oven to 350 degrees.
2. Grease a 9 inch loaf pan.
3. Cream together the butter and sugar.
4. Add the eggs, vanilla and milk beating well.
5. Add the dry ingredients and beat until well combined
6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
7. Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.
8. Allow to cool in pan for 10 minutes before removing to finish cooling.

Blueberry Muffin Cake

This is what I made for work after coming back from my vacation. (Which was back the end of May into the first week of June.  I have my posts done for 2 months ahead.) The guys were having with-drawls from not having a dessert 2 weeks in a row.   Truth be told i really didn't feel like making anything because I'm pooped, I've been working in the yard for the past 3 days trying to get my flower beds cleaned up and a bunch of new plants planted.  Boy what a chore.  This AM my daughter and I planted our tomatoes, eggplant, beans, corn and cucumber plants.  Another chore. 

adapted from here 

Crumb Topping

¾ cup granulated sugar
⅓ cup plus 3 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ cup plus 2 tablespoons butter, room temperature

Cake

2 cups all-purpose flour
¾ cup granulated sugar
¼ cup butter, room temperature
¾ cup milk
1 egg
2½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries

Glaze

½ cup powdered sugar
¼ teaspoon vanilla
1 teaspoon milk

Instructions

1. Preheat the oven to 375°F/190°C
2. Spray a 9" Spring-form pan with nonstick spray and set aside, *I lined the bottom with parchment paper and sprayed that.
3. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
4. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
5. Spread the cake batter into the prepared pan and top evenly with the crumb topping.
6. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
8. For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
9. Serve warm or at room temperature.  (I bet a scoop of ice cream would be good on top)

Thanks for taking time to stop by, have a wonderful week and Always Remember to Find  the Time to Do ALL the things You L♥ve.
Donna

almond shortbread bars with Blueberry Jam

I made this for my Monday work treat.  It was really tasty but in my opinion it didn't have enough jam, so next time I'll use about 3/4 cup  or a bit more.  It is a quick easy recipe and I will for sure make it again.  These would be a great addition to Holiday baking.  Also I cut my squares a bit smaller and got 22 bars.

Adapted from "the Chew"
Ingredients:
3/4 cup unsalted butter (softened)
3/4 cup sugar
1 large egg, plus 1 large egg yolk
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/3 cup blueberry (or jam of your choice)
1 tablespoon almond-flavored liqueur
1/2 cup slivered almonds


Line an 8-inch-square baking pan with parchment paper, with an overhang on two sides for gripping and removing the bars after baking.
In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg, yolk, and almond extract and beat until smooth.
Add the flour, baking powder, and salt and mix on low just until the dough comes together. Flour your fingers and press about two-thirds of the dough into the prepared pan. Put the crust and remaining dough in the refrigerator to chill until firm, about 30 minutes. Preheat the oven to 350°F. In a small bowl, stir together the jam and amaretto. Spread over the chilled crust, leaving a ½-inch border. Sprinkle the almonds over the top, then crumble the remaining dough over the almonds. Bake until the jam is bubbly and the topping is golden brown, about 35 minutes. Cool in the pan on a rack. Use the foil to lift the whole thing from the pan and cut into 12 squares.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things YOU L♥ve.
Donna 

Blueberry cake with glaze and crumb topping

 One  Sunday afternoon a couple of weeks ago I spent the day baking.  My job this time of year is very intense and a bit overwhelming at times.  There is a company that we use that does all the painting and Sheetrock work and they are the best people you would want to work with.  The owner is an awesome man that would do anything for you.  His head painter is also a terrific guy, who goes out of his way to make sure things are done right.  The sheet rock guy is just an all around sweet guy, always covered in sheet rock dust.  LOL  These group of guys make my job so much easier so for that I say thank you, thank you, thank you.  I decided this year to make them some treats.  Last week I made Ryan *(the head painter) some banana bread.  Funny one day he came in and said ya know I love banana bread, but carrot cake is my favorite.  Had nothing to do with the conversation we were having.  Think that was my hint!  So this Sunday I made Ryan his carrot cake, which will be on another post.  I made Rick, the dry wall guy brownies *that's what his boss said he would like*.  And for Darrin the boss I made this cake.

For me baking and cooking is a sign of love and it also calms me.  I think I am going to make them some homemade white bread too,  as just ad added bonus.  I have a thought in mind for that and will share in another post.

I adapted this recipe from here
cake without the icing

 

Ingredients:

For the cake

1 cup (or 2 sticks) unsalted real butter, softened to room temp.

2 cups sugar

3 large Eggland's Best eggs

1 tbsp. vanilla extract

1/2 tbsp. lemon extract*

2 3/4 cups all-purpose flour*

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cup buttermilk

1 pound fresh blueberries

For the crumble topping:

2 tbsp. real butter, slightly softened

2 tbsp. brown sugar

3 tbsp. flour

2 tbsp. oats (quick-cooking is fine)

For the glaze:

1 cup powdered sugar

1 tsp. lemon extract

2 tbsp. milk

and the cake in the background with the icing.  sorry forgot to take the picture by itself.

Directions:

Preheat your oven to 325F degrees.

Spray your bundt pan with nonstick baking spray (the kind with flour added.)

Using an electric mixer, cream together the butter and sugar.  It should look nice and fluffy when combined.

Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.

Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.  

At this point, you are going to alternately add in the flour mixture and buttermilk. Add a little flour,
 then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix it. You want to stir just until it's all come together.

Gently stir in HALF of the blueberries. Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.
Add batter to pan and top with remaining blueberries.

Bake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn't be jiggly. Don't turn off oven after you take out cake. And don't even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.

While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.

Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. 

Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.  

Make the glaze, whisk until smooth then  drizzle over the cake *if too thick just add a bit more milk*.  Gently sprinkle the crumb topping on cake.  Serve..YUM!

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

another blueberry lemon scone

 

Mondays Treat  ....not much to say other than YUM!

 

  printable

adapted from here

Lemon Blueberry Scones

2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
6 tbsp cold butter
1/3 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup fresh blueberries
milk for brushing tops

Glaze 

1/2 cup powdered sugar
1 tbsp lemon juice
pinch of lemon zest

Preheat oven to 400°
Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly. Stir in milk, lemon juice and lemon zest until moistened. Fold in fresh blueberries. Pat into circle about one inch thick on lightly floured counter. Cut into 8 wedges. Place one-two inches apart on a lightly greased cookie sheet. Brush tops with milk. Bake for about 17 minutes or until golden brown. Cool slightly and drizzle with glaze.
For glaze- Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.

Thanks for stopping by, have a wonderful day and Always Remember to Find the Time to DO ALL the thing YOU L♥ve
Donna

Blueberry Muffins

I made these for some co-workers.  They are made with 1/2 AP flour and 1/2 white whole wheat flour.  I didn't have yogurt in the house so I used a combo of sour cream and 1/2 and 1/2 .  To my surprise these turned out really good.  I had blueberries that I had froze last summer when they were on sale, that's the best way to save on fruit is when they are in season.  These muffins are not overly sweet and go great with a cup of coffee.  Makes 24-28 mini, 12 regular and 10 mini's or 7-8 large muffins.  If making mini's they take about 5 minutes shorter in baking.

Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 TBL flour
1 1/2 cups blueberries *fresh or frozen*
1/2 cup unsalted butter, room temp
3/4 cp white sugar
2 large eggs
1 tsp vanilla extract
1/2 cp sour cream
1/4 cp half and half
*****can substitue 3/4 cp greek yogurt for last 2 items****
Crumb topping:
2 TBL flour
3 TBL brown sugar
1/2 tsp cinnamon
2 TBL butter, cold and diced
Direction:
preheat oven to 375° and prepare muffin tins with either liners or spray.  In a medium bowl mix the dry ingredients, set aside.  Add the 1 1/2 tbl flour the blueberries and set aside.   In another bowl cream the sugar and butter, add the eggs 1 at a time then add vanilla.  Alternate the sour cream and 1/2 n 1/2 or yogurt with the flour.  Start with the flour that way you will end up using the yogurt last.  Fold in blueberries, don't overmix.  Fill muffin cups 3/4 full and bake for 20-25 minutes until tester comes out clean.  Enjoy

Fruit Tart

This is the dessert I made for my son's fiance' birthday last week.  I also made the second version for Thanksgiving.  This really is an easy dessert to make and only involves the cooking of the crust.  You could use any fruit you like and best of all this would be great when those fruits are in season.  It's such a refreshing treat.
Sure hope you try it.

Crust:
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze
1/2 cupUnsweetened apple juice
1 TBL corn starch
1/4 sugar

Directions

Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
For the glaze: Combine the apple juice, cornstarch, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
Keep the tart in the refrigerator  Remove about 15 minutes before serving. Slice into wedges and serve with a dollop of whipped cream.

I also made a strawberry pineapple one for Thanksgiving, that also was a "big" hit.

 Thanks for taking time from you busy day to stop by.  Remember to always Find the time to Do All the things YOU L♥ve.
Donna

Blueberry Cake with Crumb Topping

 

It's so nice when fruit is in season, it's oh so yummy and refreshing during the summer.  I was going to make blueberry muffins but decided on this instead.  Funny how we get into ruts making the same things over and over just changing the contents.

  Printable 

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 ounces butter, softened (8 tablespoons)

3/4 cup granulated sugar

2 large eggs

1/2 cup sour cream

1 1/2 teaspoons vanilla extract

2 cups blueberries

Topping:

1/2 cup light brown sugar, packed

3/4 cup flour

1/2 teaspoon ground cinnamon

Dash ground nutmeg

5 tablespoons melted butter

1/2 cup finely chopped walnuts or pecans, optional

Preparation:

Grease a 9-inch springform pan. Heat oven to 350°.  **I used an 8 inch spring pan and had to increase the cooking time by another 15 minutes.  **  
 Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with 3/4 cup granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.
In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.
Bake for 40 to 45 minutes, until the cake is firm and top is browned.
Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

Hope you give this a try, it's really wonderful, think some ice cream would be good with it too!
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Blueberry Crunch Coffee Cake

Sorry but I don't remember where I  found this recipe.  I thought I had it bookmarked but guess not.  :(   So whoever out there posted this thank you.

Blueberry Crunch Coffee Ring

Ingredients:
1 1/2 cup All-Purpose Flour
3/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Nutmeg
1/3 cup Butter, firm
1 cup Blueberries
1 Egg
1/2 cup Milk
1 teaspoon Vanilla
Powdered Sugar
***Pecan Streusel Topping***
1/2 cup Pecans, finely chopped
1/2 cup Brown Sugar, firmly packed
2 tablespoons All-Purpose Flour
2 teaspoons Ground Cinnamon
2 tablespoons Butter or Margarine

Directions:
Preheat oven to 350 degrees.
Pecan Streusel Topping: Mix the finely chopped pecans, brown sugar, flour, and cinnamon with the melted butter.
Pat half of the streusel mixture into a greased, floured 9-inch tube pan with a removeable bottom; set aside. (I didn't have a tube pan so just used my cheese cake one, it has the removable bottom)
In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently mix in the blueberries.
Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.
Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.
Bake cake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in pan for 15 minutes, then remove pan sides. Dust cake with powdered sugar. 

 Thanks for stopping by, have a wonderful day and remember to Find the Time to do ALL the things YOU love.
Donna

Blueberry Orange Muffins

 Well it's another winter day in Kansas.  Ugh  I'm so ready for Spring.  It's Monday the 31st of January and we were suppose to take my grandson AJ's class on an ice skating field trip.  Good ole Kansas weather put a halt to that.  We have a three day storm coming in starting with rain, ice and sleet...woo hoo.  Sure am glad I am retired and don't have to go out in what's coming.  Late tonight the snow will start and they predict about 4-6 inches and it will snow for about 2 days and the end result they say will be about 12 inches with snow drifts of about 5 feet.  Here's some pictures of our storm.  I have the fires burning so I'm nice and cozy warm.

When I was a child growing up on Long Island, New York we had severe snow storms every year.  I remember one year we had to dig a tunnel from the house to the mail box.  I didn't like snow then and still don't today.  Oh got off track, what I was going to tell you was when we were snowed in my Mom always baked.  She made cinnamon rolls, cookies and muffins.   We would play cards and board games all day.  All the neighborhood kids would be out sledding. The road in front of our house had a hill so it was the perfect place to sled, as long as the cars stayed away.  On occasion I would go out for maybe 30 minutes, not my thing, would much rather be nice and warm.
printable

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 tablespoons all-purpose flour

1 1/2 cups fresh blueberries (can use frozen blueberries)

1/2 cup butter

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

Zest from one medium orange

3/4  cup Plain Greek yogurt

crumb topping:
2 tablespoons all-purpose flour

3 tablespoons brown sugar

1/2 teaspoon ground

cinnamon

2 tablespoons butter, diced

Directions:

Preheat oven 375 degrees, prepare muffin pans with liners or spray with non stick cooking spray.

In  a medium bowl mix together the flour, baking powder and salt, set aside.  In another bowl cream the sugar and butter.  Add the eggs and vanilla and mix until combined.  Alternate the yogurt and flour into the creamed mixture, folding in.  Start with flour that way you'll end up with the yogurt last.  Fold in blueberries try not to over mix.  Fill muffin pans 3/4 full.  Sprinkle cinnamon sugar on top bake for about 20-25 minutes until tester comes out clean.

Here is the mini loaf.  This recipe made 12 muffins with some batter left over so I made 1 mini loaf.  The loaf took another 12 minutes to cook.

Thanks for stopping by.  Have a wonderful warm day.  I will be staying in another day or two.  Trying to decide what I want to make.  I have a craving for something different but don't know what that different is.  ;-)  Remember to Find the Time to do ALL the things You love.
Donna

Blueberry-Pear Crisp (serves 2)

Sorry this picture looks this way but when this cooked it bubbled up and when it started to cool it settled.  It's really good though, so look past the ramekin.  The other day while grocery shopping they had fresh blueberries on sale for a $1.00 a container, so of course had to get some.  I wasn't sure what I was going to make.  I was in the shower and got thinking about baking and thought to myself, wonder if blueberries and pears go together.  I've had urges for pears lately.  They really are a great fruit and so tasty and sweet when they are ripe.  I thought about making some sort of tart, but to be honest I was feeling very lazy that day.  We had just had a good bit of snow and I made my comfort food of Chicken and Dumplings, so I wanted something easy.  And boy this is easy. Takes just 10 minutes to prepare and cooks in 30 minutes and is just to die for when done.  Could be great with a scoop of vanilla ice cream I bet, I'm not a fan of vanilla ice cream but those of you who are should try it with it.  This could also be doubled or tripled to make for 4-6 or even more, just use individual small ramekins.  I found this recipe here.
printable recipe
1/2 cup blueberry (fresh or frozen) I used fresh
1 small pear, diced
2 TBL brown sugar
2 TBL flour
1/8 tsp apple pie spice or all spice
1 TBL quick oats   
1 TBL crisco
1/2 cup rough chopped walnuts

Pre heat oven to 375, and butter the ramekins.  Put berries and pears in the bottom of two 6 oz ramekins.  Mix sugar, flour, oats, and spice together.  Add the Crisco and use a pastry cutter to blend and make crumbly.  Sprinkle on top of berries, top with walnuts and bake for 30 minutes until top is nice and brown.  serves 2

 See the juicy blueberry and pear, this was really very good and a great comfort type dessert.
Here are some of the pictures getting it ready.

Thanks for stopping by, have a wonderful day and Remember to Find the time to do ALL the things YOU love.
Donna

Blueberry Cream-Cheese Coffee Cake

 My daughter is a wonderful cook and baker too.  This is one of her recent desserts.  She does not blog hop, well maybe she does because I am always sending her links to blogs to check out all the wonderful recipes I've found.  The other night when she made this my oldest grandson Josh came down and asked if I wanted pictures of the cake for the blog....oh course I said yes as long as a piece came too.  Ya know she was going to give me a piece but I wanted to make sure.  :-)  This cake is delicious and is very good when it's warmed slightly...say 15 sec or so in the micro.  She found this recipe here  .  She did add more sugar to the topping than listed, I'll make a note by it.  She said she added about a 1/4 cup.

Printable recipe

Ingredients

• 1  cup  fresh blueberries, rinsed, or frozen blueberries
• 1/4  cup  apple juice
• 1  teaspoon  cornstarch
• 2  cups  all-purpose flour
• 1  cup  sugar + 1/4 cup more for topping
• 1/2  cup  (1/4 lb.) cold butter, cut into chunks
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1  teaspoon  grated lemon peel
• 3/4  cup  plain low-fat yogurt
• 1  teaspoon  vanilla
• 2  large eggs
• 6  ounces  cream cheese, at room temperature
• 1  teaspoon  lemon juice
• 1/2  cup  sliced almonds

Preparation

1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.

4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

 This cake could be also be great for breakfast or possibly to serve at a brunch.     

Have a wonderful day and remember to find the time to do all the things you love, including the time to eat dessert.  ;-)
Donna

Blueberry Bread

This time of year there are so many wonderful fruits in season.  Normally I make blueberry muffins but really wanted something different this time.  This bread came out very tasty and moist.  I cooked the blueberries (which I don't do for muffins).   When the ingredients were ready to put in the pan it sure looked funny.  Almost like dirty wet dark clay.  The end result was really good so guess the beginning color you can live with.

I made one loaf and 10 mini bites.  The little ones really look like mini loaves.  And that's about what you get with them maybe 3 bites if you don't bite too much.  Guess these would be wonderful for the dieter.  Definitely portion control.  So there you have yet another yummy dessert.

Printable recipe   
Blueberry's

1 1/2 - 2 cups blueberries

1 tsp. cinnamom

1/2 tsp. nutmeg

2 TBL spoon sugar

3 TBL red wine

cook until sauce reduces on very low heat.  I cooked mine about 20 minutes.  Let cool to luke warm

The batter is the same I use sometimes for my banana bread with nuts added.  The batter is a Betty Crocker recipe.

Bake at 350 for about an hour if using 8 inch loaf pans, if you use 9x5x3 you'll need to cook about 1 1/4 hr.  Test with pick when it comes out clean it's done.

Batter

1 1/4 cp sugar

1/2 cp stick butter

2 large eggs

1 1/2- 2 cps blueberries

1/2 cp milk (I used 2%)

1 tsp. vanilla

2 1/2 cps flour

1 tsp salt

1 tsp. baking soda 

Thanks for stopping by.   The weekend is upon us once again.  Have a wonderful days (s) and I'll be back with a yeast bread next time.  Remember to Find the Time to do the Things You Love.

Donna

Hi Everyone

Well this is my baking, cooking and whatever I feel like blog.  I am recently retired and have taken up baking breads and any new interesting recipes.  I have found some really wonderful food blogs out there and when I figure out how to do all of this I will put a list of some of the favorite places I like to visit.

Today I am posting a Banana, chocolate, almond muffin.  This is a recipe from good Ole Betty Crocker.  I added the chocolate chips and finely chopped almonds.  My grandsons love anything with chocolate in it so why not Banana Muffins.  My family really loves the fact that I am home all the time now and that I bake often....so do some of the neighbors and my good friends.  You see I give most of what I make away otherwise I would be 500 lbs.  LOL    My oldest grandson told me after the first week, "Well Mammy you're officially a grandma!"  I always baked when my children were small and I was a stay at home Mom but as we all know our lives get busy and we barely have enough time to sleep.  You can use this recipe for blueberries or whatever fruit you might like to try.  If you do you need to increase the milk to 1 cup and the fruit would be 1 cup.  (unless it has the consistency of ripe banana's.

Ingredents:

1/3 cup milk                  
1/4 cup veg. oil                                                                                                    
1/2 tsp. vanilla            
1 large egg                                                                                                          
  2 cups all-purpose  *or whole wheat flour (I used white)                                                                                 1/3 cp sugar                
3 tsp. baking powder                                                                                            
1/2 tsp salt                  
2 mashed banana's

1/2 cup (or amount you want to add) of chocolate chips

you can also add finely ground nuts

topping:

2 TBL firm butter or margarine (I used butter)

1/4 cp all purpose flour

2 TBL. packed brown sugar

1/4 tsp. ground cinnamon

2 TBL firm butter or stick margarine (I used butter)

1.  Heat oven to 400, grease bottoms only of 12 medium or 6 large muffin cups or use paper baking cups.

2.  Make Streusel Topping, set  aside.

3.  Beat milk, oil and eggs in large bowl with fork or wire wisk, stir in flour, sugar, baking powder and salt all   at once just until flour is moistened (batter will be lumpy).  Fold in banana and mix till all blended.  Pour into cups and then top with Streusel topping. (about 1 TBL each).

4.  Bake 20-25 minutes or until golden brown.  If baked in breaded pan, let stand about 5 minutes in pan, then remove to wire rack
printable version

Here are my muffins, which I might add didn't last long.

                                                   When I figure out how to do the printable version I will do that also.                                               
Hope everyone is having a wonderful Monday.

I'll be back with my bagels.  For now Find the Time to do what you love.

hugs,

Donna

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