Use blueberries or peaches for this unique pie!
Whole Wheat Peach (or Blueberry) Kuchen
August 27, 2010 By 4 Comments
Blueberry Peach Delight
August 25, 2010 By 7 Comments
Whole Wheat Waffles with Blueberry Sauce
February 28, 2010 By 8 Comments
Ever have one of those mornings? As in, you wake up to make your DH waffles, but then realize that you don’t have any buttermilk. So you look on the internet and Joy the Baker comes to the rescue, suggesting lemon juice and milk as a substitute. So you add 1 T lemon juice per cup of milk and wait for it to do its thing, and then you realize . . . there’s no whole wheat flour.
Blueberry Bread
December 26, 2009 By 3 Comments
Update 6/2: Now that strawberry season is upon us, why not go berry picking with the kids? Then have fun making yummy desserts and breads.
I recently discovered a couple of sources for locally grown, frozen fruit. When I first started learning about the benefits of eating local, I thought that for sure I’d have to learn how (and remember!) to can, freeze, etc. I began last year with good intentions, but sadly didn’t end up preserving much. However, just as I don’t need to garden to eat local vegetables (the CSAs I’m a part of do a great job, and plus the only sunny spot in our yard is used by DH for growing hops for his homebrew), I am able to find sources for canned/frozen locally grown foods so I don’t have to do that for myself either.
So this morning I decided that since I couldn’t sleep in I’d make some Blueberry Bread for breakfast. For those keeping track, it’s from the Strawberry Bread recipe in the spring section of Simply in Season.
1 C flour
1/2 C whole wheat flour
1 1/4 C strawberries, mashed (or you can substitute peaches, blueberries like I did, or a combination)
3/4 C sugar
2/3 C oil
2 eggs
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
Mix together until just combined, pour into loaf pan, and bake in a preheated oven at 350F for about an hour, or until a toothpick inserted in the center comes out clean.
A note about the oil: I used the last of my vegetable oil and didn’t have any more. I read recently that soy might be better but I haven’t gotten around to getting any. So I used some olive oil; I hope it turns out!
The verdict: I thought it was funny that the first thing DH said when he found me in the kitchen slicing blueberry bread was not “what are you doing up so early on a Saturday morning?” but “where did you get the blueberries?” He said the bread was good, but not nearly as good as the pumpkin bread. I thought it was quite tasty, although not as flavorful as I’d expected with Michigan blueberries. Still, it went together quite quickly.
This post linked to Works for Me Wednesday
(Four Fruit) Apple Crisp
September 28, 2009 By Leave a Comment
This is another very versatile recipe from Simply in Season. While it suggests using 4 fruits, you can use one or more or any combination you want. Basically it needs to equal 6 cups. For this version, I used apples and raisins. Put the fruit in a pie plate, and then put the topping–you guessed it–on top of the fruit. The topping consists of 3/4 C each of flour, rolled oats, and brown sugar. Then add 3 T butter and 2 T oil. Mix up and sprinkle on top. Bake at 375 for about 30 minutes.
Oh, I almost forgot – you can also use frozen fruit for this. Bonus!
You might be wondering why I included the ice cream that I served with it in the photo. No, I didn’t make the ice cream (although I have made ice cream before, and hope to replicate this flavor). But it goes really well with the apple crisp. Try it, you’ll like it!
The verdict? Well, it’s a standard apple crisp recipe. Butter, sugar, fruit–what’s not to love?
Berry Muffins
September 9, 2009 By 1 Comment
Another great recipe from Simply in Season. This is extremely versatile!
The basic recipe is as follows:
Dry ingredients: 1 1/2 C whole wheat flour, 1 C rolled oats (alternatively you can skip the rolled oats and instead add 
1/2 C additional wheat flour and 1/2 C raw wheat germ. OR use an additional 3/4 C whole wheat flour and 1/4 C flax seed meal), 1 T baking powder, 1/2 tsp salt, 1 tsp cinnamon (optional).
Wet ingredients: 1 egg, 1 C milk, 1/4 C oil, 1/4 C honey.
The star: 1 1/2 C blueberries or any kind of berries, fresh or frozen, or go crazy and substitute an equal amount of shredded summer squash.
Sprinkle top with cinnamon sugar and Bake at 400 degrees for 15-20 minutes.
The Review: DH was taken off guard by the whole wheat flour, and said it could have used some sugar sprinkled on top. I did sprinkle some, but will do more (or maybe use a bigger sugar?) next time. He still ate a few though. I thought it was good, not too sweet but kind of wholesome. The oats and raw local honey came through. Almost makes you not feel guilty for eating sweets.
This post linked to Cupcake Tuesday and Slightly Indulgent Tuesday
Blueberry Coffee Cake
September 8, 2009 By 2 Comments
Ah, the blueberry. Full of antioxidants. Grown right here in Michigan! In fact, Michigan leads the nation in blueberry production, producing 32 percent of the blueberries eaten in the U.S. In 1998, the state produced 49 million pounds of the small, round berry. Check out www.michiganblueberries.com for more fun blueberry facts.
I purchased some blueberries from the Farmer’s Market, and it was a tough decision. Blueberry muffins or coffee cake? Blueberry bread? So many recipes, so little time. I decided to go with the Blueberry Coffee Cake today.
Kitchen Tip: I’m not sure when I bought The Joy of Cooking, but it was very educational for me when I was a young newlywed (the first time) a DECADE ago. Wow, am I that old? And have I really owned that book for 10 years and haven’t still read it all? There are so many great tips in there. One that has made a difference in baking quick breads and muffins is to mix the dry ingredients separately from the wet ingredients, and to CAREFULLY mix the two together. Maybe everyone else already knows this, but I thought I’d share anyway 
So, the recipe from Simply in Season is as follows:
Ingredients:
Dry ingredients: 1 C flour, 1/2 C whole wheat flour, 1/2 C sugar (considered using Stevia for baking, but I figure I only live once), 1 T baking powder, 1 t ground cinnamon, 1/2 t salt. Mix, then gently fold in 1 1/2 C blueberries and 1 tsp lemon zest (optional, but I used it. I love zesting lemons. Yes, I’m a nerd.)
Wet ingredients: 1 egg, 1/2 C milk, 1/4 C melted butter or oil (I used Promise Light. One of these days I’ll get around to making my own butter . . . ) Whisk together, add to flour mixture. Batter will be stiff. 8×8 pan works great.
Topping: 1/3 C sugar, 1/3 C whole wheat flour, 1/3 cup walnuts or other nuts (I omitted this because the husband HATES walnuts), 2T butter, 1 tsp cinnamon (optional, but I included this. I love cinnamon). Mix until crumbly and sprinkle over top.
Directions: Bake at 425 until light golden brown, about 20-35 minutes. Serve warm or at room temperature, try with warm milk poured on top. I didn’t do this but it sounds good!
The review: awesome! DH said it only needs a side of ice cream. I thought the lemon zest added a nice touch. Glad I had some leftover lemons in my frig. This is very moist for a coffee cake – not dry at all.
This recipe also shared at Kitchen Tip Tuesdays and Slightly Indulgent Tuesdays
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