July 15, 2010 at 8:58 a.m.
One of my favorites to make ahead and freeze to be ready to serve unexpected company is...
BLUEBERRY SCONES
2 t. flour
1 t. cinnamon
1 c. bluebs
1-3/4 c. flour
1 T. baking powder
1/4 c. sugar
1/4 t. salt
1/3 c. butter, not softened
2 large eggs
3-4 T. heavy cream or evaporated milk
2 T. milk
Cinnamon sugar - combine (1/4 c. cinnamon mixed with 1/2 t. sugar)
In a small bowl, combine flour, cinnamon and bluebs; set aside. In a medium bowl combine 1-3/4 c. flour, baking powder, sugar and salt, mixing together with a wire whisk; cut in butter. Break eggs into a 1 cup measuring cup; beat with a fork. Add enough cream to make 2/3 c. liquid. Lightly stir egg mixture and berries into dry ingredients. Handle dough as little as possible. Turn dough out onto floured board; divide into 2 portions. Place on ungreased baking sheet, or two sheets if they don't fit on one. Pat each dough portion into a 6-inch across and 3/4-inch thick circle (don't roll out with a rolling pan). Cut into six wedges. Brush with milk and sprinkle with cinnamon sugar. Bake at 400 degrees for 15 minutes.
Makes 12 servings.
Note: You can freeze them after completely cooled. Do not cut through wedges if freezing. Wrap tightly with plastic wrap and then foil, or wrap wedges individually and freeze.
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BLUEBERRY ORANGE
GELATIN SALAD
2 c. orange juice
1-6 oz. pkg. orange-flavored gelatine
1/4 c. sugar
1 t. grated lemon rind*
2 c. buttermilk
2 c. fresh blueberries
Curly leaf lettuce
Additional blueberries - optional
Bring o.j. to a boil in medium size saucepan over medium heat. Remove from heat; add gelatin sugar and lemon rind, stirring till sugar dissolved. Chill mixture until the consistency of unbeaten egg whites. Stir in buttermilk; mixing well. Fold in blueb; pour into oiled 6-cup ring mold. Refrigerate until set, about 3 hours. Line serving plate with lettuce. Un-mold onto lettuce leaves. Fill center with more berries and garnish with fresh mint leaves if you wish. Purty, purty, and yummy!
* You can use dried orange rind, using about 3/4 teaspoon.
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Don't be skeptical about making this dessert recipe. It's not as hard as it may sound...it's like making pancakes. It's a gorgeous dessert to show what a good cook you are!
BLUEBERRY LEMON CREPES
Crepes:
1/2 c. flour
3/4 c. milk
1 egg
1-1/2 t. canola oil or vegetable oil
1/8 t. salt
Filling:
1-3 oz. pkg. cream cheese, softened
1-1/2 c. half-and-half cream
1 T. lemon juice
1 3-3/4 oz. pkg. lemon instant pudding mix
Topping:
1 c. blueberry pie filling
Whipped cream or whipped topping (I use canned whipped topping)
Lightly grease a 6-7-inch skillet (preferably Teflon coated). In a medium bowl, beat crepe ingredients together until batter is smooth. For each crepe, pour 2 T. batter into skillet. Quickly rotate skilled until batter covered bottom of skillet. Cook each crepe until golden brown. (Sneak a peek to check); loosen edges with spatula and turn onto paper towel. Cook only until golden brown! Stack crepes with paper towel between each crepe. (Crepes may be made in advance and refrigerated, tightly covered, until needed, up to 4 days. Make filling by beating cheese, half-and-half, lemon juice and dry pudding mix on low speed of mixture, until well blended, about 2 minutes. Refrigerate at least 30 minutes. Spoon about 2 T. of pudding mixture down center of each crepe; roll up so seam is on the bottom. Top each crepe with rest of pudding mixture; garnish with pie filling and a couple T. of whipped cream. Add a few fresh blueberries on top of whipped cream if you wish.
Makes 6-8 servings.
Note: Crepes may be made in advance and refrigerated, tightly covered, if you have too many crepes, you can freeze them, putting a piece of waxed paper between each crepe. I freeze them first and then put them in a plastic bag for another time. The word crepes is pronounced crepes not crapes...as told to me by a friend, who was told to her by a Frenchman!
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SUNBURST SALAD
Dressing:
1/4 c. fresh lemon juice (can use bottled but fresh is better)
3 T. honey
1/2 t. dry mustard
1/2 t. poppy seeds
1/2 c. canola oil
Salad:
8 c. salad greens, torn in bite-size pieces, such as romaine, spinach, iceberg, etc.
2 oranges, peeled and sectioned (can also use a 15 oz. can mandarin oranges, drained)
1 c. each, strawberry halves, blueberries, raspberries
1/2 medium purple onion, sliced and separated into rings
1/2 c. slivered almonds, toasted if you wish
For dressing: Blend first 4 ingredients in a blender, blending well. On lower speed, continue blending while slowly adding oil. Store in jar with lid; chill to blend flavors. Or beat with hand mixer for a minute; add oil slowly while beating. (You'll have to have someone to help beating and adding oil as it should be added in a steady steam). In a large bowl combine all salad ingredients, except almond. Just before serving, toss salad with almonds. Shake dressing well and drizzle over salad, stirring gently to combine.
Makes 6-8 servings.
TFD: Anger is a condition, where the tongue works faster than the mind.
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