Fig Fritters - 7-29-2016

Whoa hay y'all
Fig Fritters

1 c bisquick
1/2 c sugar
1/2 c buttermilk
1 egg
1/4 c water
1/2 tsp ginger
1/2 tap lemon zest
1/2 tsp salt
1 c sliced fresh figs(blushing not dead ripe)

Combine all ingredients except figs
Add figs and gently fold in

Heat some oil in a skillet
Add about a heaping big soup spoon of batter
Cook until golden.

We drizzled with raw local wildflower honey


We have quite the harvest of figs
From 2 trees. Were making up lots of new ideas
To utilize our harvests.
Watch for more😁

French Fried Vegetables By Grandma Rose

I have an issue with my batter sliding off my veggies
when I try to batter fry them. I think this recipe has just
the little tweak that keeps it on. Whipped Egg Whites.
It is a basic recipe with a great flavor that will complement
all veggies and dipping sauces.

For those of you that know me I will tweak it and make it my own.
This recipe came from a 1978 cook book given to me at an estate sale
of one of my neighbors last week.
it is called:
Grandma Rose's Book of
Sinfully Delicious
Snacks, Nibbles, Noshes, & other Delights
by Rose Naftalin

ingredients:
1 cup flour
1 tsp. salt
1/2 cup sugar
1 tsp. dill weed
3 eggs, separated
1/2 tsp. olive oil
1/2 cup beer
2 Tbsp. water

Directions:
In a bowl combine flour, salt, sugar & dill weed.
Make a well in the center of the dry ingredients.
Add the yolks & liquids, blend well.
Beat the egg whites until stiff, then fold into batter.

I fried up Thick slices of Ichiban Eggplant
Green Tomatoes, & a green bell pepper.

The batter worked equally well on all items and was
delicious with Catsup and a Greek cucumber sauce

Shoo Fly Strudel Muffins

Shoo Fly Strudel Muffins
Preheat Oven to 350 degrees F



1/2 sick butter (soft)
3/4 c sugar (granulated)
Mix together well, until light and fluffy
2 eggs (large)
Mix in 1 at a time just blending into batter.
Then mix for about 1 min. until light and fluffy again.
1/2 c Sorghum or Molasses
Mix Well
1 1/2 c flour (All Purpose)
3/4 tsp Baking Powder
1/2 tsp salt
1 tsp cinnamon
Mix in until blended & thick
1/2 c sour cream
1/2 c milk
Mix util smooth

Fill greased muffin cups 1/2 full

for Streusel topping
mix together 1/4 c flour
1/4 c brown sugar
1/4 c sugar (Granulated)
1/4 c fine chopped pecans
1/2 tsp cinnamon
Sprinkle this on top of muffins BEFORE placing into oven

Bake for 10 minutes and check 1rst time
add time if needed, add no more time than 18 minutes total.
Makes 12 muffins

2 minute, Frozen Banana, Ninja Ice Cream

I know some are rolling their eyes saying
You Can't Make Ice Cream in 2 Minutes...

Ah... but I say yes you can make something even better for you
and maybe better than any of the homemade churn ice cream we
have ever made.



What You'll Need:
Old bananas halved and frozen about 3
about 8 - 10 ox of half & half
about 2 tbsp. chocolate syrup (to taste some may need more)
Ninja Blender
and about 5 folks needing a cool snack.

How to do it:
Put it all in the Ninja Blender
Blend just until it is broken down and has a nice color
do not over blend or you will have ice cream soup.



Scoop out about 1/2 cup for each person and see what they say.
It is softer ice cream not sof-serve you do not need the scoop.
Kids could do this. (I guess you could put it in the freezer for a few minutes
to firm it up)

Two Minute Ice Cream with a Ca + K punch :)
This was an accidental discovery one day when I was out of milk
and my after workout smoothie (which also contained Garden of life
Pure Protein) & instead I had a frosty...LOL
I have also done this with strawberries & cream,
Just freeze your strawberries.



Have a nice day
Desire is the Mother of Invention
& this mother is doing her best to twist some of the
snacks her family loves into something better.

Adventures in Baking

This week we have had some Baking Adventure.
I wanted to make sure Bailey's cakes were AwesomeSauce.
Also this would be a trial run for my oldest daughter's
birthday in September.

We found an excellent pound cake recipe
It came from a lady's recipe box from
her mother's mother from England.
works great in a layer cake, & in cuppys.



This recipe makes 2 8" - 9" rounds
or 24 cupcakes.

6 oz Butter (soft)
13 oz Sugar (granulated)
Beat together for 5 minutes (Medium speed)
4 eggs (Lg.) room temp add 1 at a time
2 Tbsp. vanilla extract
Beat on Low speed 3 minutes (scrape bowl 3 times)
9 oz flour (All Purpose, Sifted)
3/4 tsp. Baking Powder
1/2 tsp Salt
Sift flour into bowl & wisk in B.P. & Salt
1/2 C. Sour Cream
1/2 C. Whole Milk
Add flour alternately with milk & Sour Cream (Low Speed)
1/3 flour, milk, 1/3 flour, sour cream, 1/3 flour

Mix on med for 2 minutes
Bake at 350 degrees F until done
Start checking at 15 minutes until, no crumbs come out on toothpick
& top in light golden brown.

For cupcakes we filled 3/4 full and had to remove tops.
(for uniform tops for decorating, we simply laid a bread knife on the pan edge &
sliced thru & across. Common practice when cuppy grow too far out of tin cups.)
We also will only fill 1/2 full next time to see results.



We started checking cakes at 12 minutes &
added time in 5 min intervals till done.
Different ovens cook differently.

We removed from pans & cooled completely before
decorating.

I must add that I mix all my cakes with a paddle attachment in the
Large capacity Ninja Food System Blender, it works great

TIP:
all ingredients should be room temperature
for best results. (Old Tyme Baking Tip from my Nanny)

Finished Cupcakes


Finished Cake


Marshmallow Fondant coming up next.
I will share the decorating products used in this
particular cake.

Have a great day
If you try this recipe please share in the comments
your experience, or maybe a photo at our twitter.com/HerbGir1972
~V

Victoria's Healthier Cookie

Well this recipe was born because
Dates was the new taste of the week for the little
one, & I wanted something different under my
Strawberry Shortcake.

I also had a small amount of green smoothie that I didn't want to waste

So here are
My Cookies



Ingredients:
2 slight c flour
3/4 c sugar
1/2 c chopped dates
1 c rolled oats
1c chopped pecan

1/4 c raisins
1/2 c leftover green smoothie (ours was almond milk, chard, strawberries, & apple)
1/2 c coconut oil soft not liquid (can use margarine if you must = 1 stick)
1 med banana smashed

Preheat oven to 350

Put dry ingredients in bowl & mix well
(tip: coating the raisins, dates, & nuts in flour help keep them from sinking in cookies. Perfect disrtbution in cooked cookie top to bottom)
Add wet ingredients.
Mix together & spoon 1 tablespoon full mounds onto greased cookie sheet
cook for 10 minutes, then flip pan (around not over) & cook for 12 more mins
(Tip always rotate cookie pans for even cooking.)
(Tip: Always watch new recipies your oven temps my vary from original)

These get a crispy edge on the bottom & golden on the top.
They're cakey, chewy, & crisp all at the same time.
Plus the fresh ingredients, look at the healthy you're getting.

I made these up to replace the cake part of strawberry shortcakes one night.
Great breakfast cookie, quite healthy.

I think this batter would make a good mini muffin too.

I plan on leaving mine out tonight so I can crumble it into my Greek Yogurt in the morning.



Please let me know if you try this and love it.
Watch for flavor tweaks.
Keep it Green
http://gofundme.com/keepteamessfree
~V

It's Meatless Monday ~ Cabbage

Why is Meatless Monday important?

It is good for your health.
It is good for your wallet.
It is good for the environment.

You can use Meatless Monday as a time to really bring a family together
you can plan around favorite vegetable dishes.
Even showcasing one favorite veggie cooked several completely different
ways.
You can introduce new fruits and vegetables to picky children, in fun ways.
Making Meatless Monday an event can encourage children to eat more vegetables.
but if vegetables cause a ruckus too at mealtime, you an disguise
the healthy substitutes.
(Look back in my archived posts for more Smart Swaps in your diet)
Planning a Meatless Monday over a weekend can encourage preparation of tests
dishes before the big day.
Thusly improving your health by eating more veggies in the long run.



Here is a recipe for one dish that is in season right now

Cabbage Steaks

preheat oven to 400 degrees F

cut a head of cabbage into 1" rounds

season with salt and pepper on both sides

brush with olive oil on both sides

let kids add their favorite herbs (Basil, Rosemary, Oregano, Thyme)

This can be a good time to let them experiment with different fresh herbs
you can allow kids to taste and find their favorites.

cook for about 45 minutes on a baking sheet pan

Serve with a Meatless Burger

Read More Cabbage Nutrition facts here:
http://www.nutrition-and-you.com/cabbage.html




If you try this recipe or have a favorite Cabbage recipe please share photos
and recipes in the comments

Have A Blessed Day,

Guacamole~So Ez ~So Good Don't forget the Cilantro

Guacamole seems like quite an exotic thing when I was younger
But now that I am older and appreciate the flavor of each ingredient as well as it's origin
I have to have it & the more Cilantro the better for me at least.
It is so easy to make I do not understand why they sell an enveloped mix

Please try and tweak to your fave flavors
there are a couple substitutions here as we do like the SOur Cream version the best.

It's healthy for you eat it on everything in moderation as is with everything in life.

I hope you enjoy.

First get your ingredients together

Ingredients:
2 Avocados, ripe
Sour cream
Minced Garlic
Cilantro fresh is best
Lime Juice
salt
pepper
1 Jalapeno Minced (with seeds for spicier flavor remove and devein for milder)
Equiptment:
a bowl for mixing & a fork for mashing



You can see I'm using pantry items that a lot of folks
already have on hand

Directions:

Start by peeling your 2 Avocados, you end up using about 3 teaspoons of lime juice I simply
sprinkle on the avocados whilst I am peeling to prevent browning. Mash with a fork, it does not have to be super creamed it is better to me with small chucks on Avocado. But it is to your own taste if you want it creamy you can even blend it.





I then add 1 tablespoon of Garlic minced



2 Tablespoons of Sour Cream you can use Low fat or full fat (we've even used mayo, and greek yogurt)





Chop a bit of fresh cilantro
Curl fingers under to get a good mince and not cut your fingers







Find yourself aProfessional salt & Pepper shaker and stirring expert



And you're done



Thanks for taking a moment with my blog
You are appreciated
~v

Homemade Carrot Ginger pops

Carrot Ginger pops



Vegetables in Popsicles...?
Has She Gone Mad....?
They're Delicious & Nutritious.
So much better for you than Store-Bought & cheaper too.

Ingredients:
3 carrots chopped, lightly steamed
1/4" X 1" round of ginger root, peeled, lightly steamed
1/2 c apple juice
1/2 cup almond/coconut milk
1 tsp coconut oil
2 Tbsp agave necter
2 Tbsp raw honey
1 tsp lemon zest minced very small

Directions:
The beauty of making these is you basically let a blender
do all the work for you.
We have a NINJA

First scrape & chop Carrots & ginger.
Toss into a steamer/strainer over boiling water until just
forking tender.
Into blender with coconut oil, syrups, zest, then hot carrots
(this melts the oil & releases Lemon essence),then liquids.
Whiz it all together until relatively smooth.
Pour into clean popsicle mold.
Set in freezer for at least 3 hours.



We started making these pops when our young ones started getting sick this winter.
Craft your pops to the ailment.
Just about everyone likes a popsicle, so Don't Worry, Be Appy.

Island Rice ~Version #1

Island Rice (Bog)

Ingredients:
1 can Coconut Milk, 13.5oz
1 can pineapple tidbits, 8oz, drained reserve juice
1 can Black Beans, 15oz, drained & rinsed
water
1/2 tsp. Nutmeg
1 tsp. whole fennel seeds
1/2 red pepper, small diced
1 carrot, small diced
1/2 sweet white onion, small diced
1 cup whole kernel yellow corn
1 cup white rice
3/4 lb. meat, ground turkey/chicken/pork sausage
salt & pepper to taste
1 small/medium tomato, small diced

Directions:
1.) Prepare vegetables. Having everything ready makes this dish take no time.

2.)Cook Rice: (You are using a basic rice recipe just using a different cooking liquid, it does make a difference in a dish)
Measure out 1 cup white rice, set aside
Measure coconut milk you have to add water enough to make 2 cups.
Cook in small pot in medium/high heat until the coconut/water mix just boils. Add nutmeg & about 1 tsp salt.
Add rice and stir gently, bring back to a boil and cook for approximately 10 minutes. (You MUST watch the rice since you are using a milk mixture, Watch it or you will Scorch/Burn it).
Check after 10 minutes stir gently just to check the rice on the bottom is not sticking too much, a little resistance in expected.
turn the rice onto a low/medium heat and cook for about 5 more minutes covered, then turn off and let set until you are finished with the rest of the dish.

3.) In a larger frying type pan heat on almost high heat. Heating your oil(s). toss in a pinch of onion when it starts to sizzle, throw in the Peppers, Carrots, & Onions. Salt to facilitate the softening process, draw out the flavors and marry them in the oils. Add your Fennel Seeds
Get a good sautee going it take about 5 mins for small diced items. Add your meat in pinches to the top of your vegetables, Stir fry until the meat is just done.
Add Beans & Corn and stir. Turn down your heat to Medium. Add Pineapple and 2 Tbsp of the juice. Stir just to mix.
Add rice, it may look sticky on the top but it will be fine inside. Even add the few lightly brown pieces in the bottom.Gently, Fold the vegetables into the rice until just mixed, add tomatoes on top let set just 1 min more, remove from heat and serve.

I plan to experiment with this and a habanero pepper added to the rice cooking.
Serve with Sweet Potato Chips and hot sauce. This could be made Meatless as well to suit your diet.

Secret Recipe ~ Chick Fil A

I have had a lot of request for the "Chick-Fil-A" recipe so here it is

Ingredients
1 boneless chicken breast \
jar of dill pickle slices
1/2 C flour
1 T powdered sugar
1/2 tsp each of paprika and salt
1/4 tsp each of black pepper, garlic powder, celery salt, and dried basil
1/2 tsp cayenne pepper(optional)

1/4C pickle juice
1 egg
1/4 C milk


Directions
Flatten chicken between 2 sheets of plastic wrap. Cut into 2 pieces and soak in pickle juice for at least 30 min.
mix egg and milk together. mix all the dry together.
dip chicken in egg mixture on both sides then in dry mix on both sides.
fry in oil (they use peanut oil but any will do) at about 350degrees.
serve on a buttered (lightly toasted) bun with 2 pickle slices.

I have made this as sandwiches and nuggets and both are delish

Potato Pone

Although it's not the prettiest gal on the block
She sure is a sweet, tasty treat.

This recipe has variations from Africa, West India, Jamaica, Belize, & Europe
It is worth a research to taste them all.

This is our families' favorite Sweet Potato Pone recipe


Ingredients:
2 cans sweet potatoes (29 oz.)
1 1/2 cups sugar
1 egg
1 stick of butter
2 tablespoons vanilla
1 1/4 cups of flour
1/2 cup of raisins



Directions:
Drain potatoes.
Put in mixer bowl and add butter, sugar, egg vanilla.
Gradually add flour. When mixed, stir in the raisins.
Put into a 9 X 13 greased baking dish.
Bake for 30 to 40 minutes at 400 degrees until the edges are light brown and is set.

Grasshopper Cookies ~Recipe 3Fer

I have two favorite recipes that I was inspired to experiment with this Holiday Season
I have our tried and true everybody loves em Butter Mints & delicious and versatile Homemade Chocolate Wafer Cookies.

So I put them together, kind of a "your peanut butter's in my chocolate" kind of thing :)

The outcome is a Homemade Grasshopper Cookie
You marry these two recipes as pictured
I suggest making both parts ahead of time and letting the kids put them together while you finish another cooking project.

(Make Cookies First) and cool.

Flatten out enough butter mint, for the number of cookies you are making, to the right size. Let them set a while so they can harden a little bit.

Melt a little dark chocolate chips to stick them together on both sides.

For the vibrant Grasshopper Green color in the mints, use green color then add yellow.
It just brightens things up a little like a few drops of Sunshine :)


Here are the two base recipes to get you started

Homemade Chocolate Wafer Cookies

These are good alone, with coffee, and crushed to make cheesecake crusts

Ingredients:
1 1/2 cups (6.75 ounces) all-purpose flour
3/4 cup (2.4 ounces) unsweetened cocoa powder (see Note)
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
3 tablespoons whole milk
1 teaspoon pure vanilla extract

Directions:
Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.
Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate the store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Makes 50 to 60 1 3/4-inch wafers. However, I cut my thinner than suggested and yielded more.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough, in which case, return them to the oven to reheat and bake a little longer, then cool again.


Now for an old tyme favorite in my family

Butter Mints

Ingredients:
1 stick butter
1/2 tsp. salt
5 drops of peppermint
2 Tbsp white corn syrup
1 box 10 X confectioners sugar
coloring of choice

Directions:
Cream Butter, Syrup, & Salt. Mix well.
Add Sugar & mix well (mixture will look crumby like sand)
Add peppermint & color last & mix well. It will still look crumby but be coming together a little)
When everything is well distributed it is best to knead a little with your hand. The heat from your hand will make the candy smooth in texture and color.
Roll a small daub in palm & press down with thumb. (or roll into small diameter logs roll in waxed paper and refrigerate) Then cut into individual candies.
Makes lots of Holiday Candy

This is one of our Winter holiday favorites with adults and children alike. It is also much fun to do with kids.

Coming up is Old Fashioned Tea Cake Cookies.

Homemade Fig Newtons

First we oven dried our figs, took a long time.
We will from now on use a dehydrator.



I think we are going to try some other flavors as the fall season is upon us and a new fresh produce season is upon us, maybe pumpkin newtons, apple newtons, pear newtons, date newtons...Somebody Stop me...LOL

For the Dough
1 3/4 cups all-purpose flour, sifted
1 stick (or 1/2 cup) unsalted butter, room temperature
1/2 cup sugar
2 tbs honey, or corn syrup
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1/8 teaspoon cinnamon
1 teaspoon orange zest
3 egg yolks
1 ounce orange juice

For the Filling
1/2 cup dried figs, finely chopped
1/2 cup unsweetened applesauce
1 1/2 tbs honey or corn syrup
1/4 teaspoon cinnamon

Making the Dough
Your dough will need to chill for at least 4 hours before you begin, so make sure to do it ahead of time!

~Cream together the butter and sugar. Add honey (or corn syrup), baking soda, vanilla, cinnamon, and orange zest and continue mixing until the mixture is light and fluffy. Add the egg yolks one at a time, mixing thoroughly after each addition. Add in your sifted flour all at once and mix it in slowly. Drizzle in the orange juice and continue mixing until just combined. The dough should be very soft and wet.

~Prepare a large sheet of plastic wrap and use a rubber spatula to transfer the dough from the bowl to the center of the plastic. Fold the plastic over the dough and flatten into a disc. Wrap with remaining plastic and refrigerate for four hours or overnight

Preparing the Filling
~Combine the figs, applesauce, honey (or corn syrup), and cinnamon in the bowl of a food processor. Pulse until smooth. Scrape the bowl down and pulse again to ensure no chunks remain. Transfer the fig paste to a bowl and set aside.

Baking and Shaping the Cookies
If you don’t care about the shape of your fig newtons, you can play around with other looks and appearances too! Just keep your cookie dough about 1/4th an inch thick and it should still bake up the same way.

~Preheat your oven to 325 degrees Fahrenheit.

~On a well-floured surface, roll out your chilled dough to about 1/4th an inch thickness. Make sure the dough is floured enough not to stick to any surfaces. Cut your dough into several 3 1/2 inch wide strips. It’s easier to work with strips no longer than 6 inches long, so you might want to cut them down a size.

~Spoon your filling down the center of each strip and spread it so that it’s about 1 inch across and 1/4th an inch thick. Fold the dough edges over the middle line of filling. The edges should overlap a little bit. Flip the cookie over so that the seam side is down. Transfer your newtons to a prepared cookie sheet and bake for approximately 12 minutes, or until cookies are puffed and browned all around. If they are still moist to the touch, continue baking for a few minutes.

~Once your cookies are done, cut each of your bars into 1 inch pieces. Layer them into a plastic ziplock bag or seal-able Tupperware container. If you’re stacking cookies, place a sheet of parchment paper in between each layer. Stored at room temperature, they should stay moist and tasty for about 2 weeks!


This is not my own recipe but one I found on the internet at
http://www.yummly.com/blog/2012/11/how-to-make-fig-newtons-from-scratch/

Mystery Nut No Bake Cookies

Mystery Nut No Bake Cookies
Makes about 24 1" Balls



1/2c coconut oil
2 tbsp peanut butter
4 tbsp corn syrup
1 1/3 c plain rolled oats
1 square ramen noodles, very well broken down.
2oz. Garden of Life Raw Protein powder Chocolate

Mix together coconut oil, peanut butter & corn syrup until well blended and smooth.
Add Raw Protein Powder, and stir until all is blended in.
Add Oatmeal and Ramen noodles, stir until everything is covered. Everything should be off the walls of the mixing bowl as well. (No Waste)
Scoop out into 1 tsp or 1" balls and place on waxed paper on cookie sheet.
Set in the refrigerator about 30 minutes.
The coconut oil will set making your cookies beautifully opaque.

I served these to a couple neighbors, who loved them but were totally confused about what kind of nut I had used. (The Crunch is from the Ramen)

Watch for more recipes as I tweak some flavors in similar no bake recipes. These are quite vegan, and uses no electricity so you're in the Green ;)

We're exchanging the regular peanut butter for cashew butter next time, adding chopped pistachios, and chopped dries cherries. Watch for them...I may back down to 3 tbsp. sweetener as well. What to call themmmm....

Fried Green Tomatoes

There is nothing like the
impatient gardener who just
has to pick something.
(pointing thumb at self)
But one delicious unripened treat is

Fried Green Tomatoes
I do not always have the ingredients on
my recipie cards so there is loads of
improvision in my kitchen.
Today was one of those days

There are oodles of recipies out there
it's a simple thing to make.
Mine had an italian twist today

1/2 c italian bread crumbs
3/4 c flour
1/4 c parmasean chz
4 med green Cherokee Purple tomatoes

Step 1)
choose smooth green fruit, wash & pat dry



Step 2)
Slice thin slices, leaving skin intact



Step 3)
Dredge in desired coating



Step 4)
Fry until golden brown
bread crumbs and chz turn very dark and crisp, Watch closely



Just thought I'd share the first ever Fried Green Tomatoes eaten by my youngest daughter.

Here is Grandmas Recipie
Grandma's Fried Green Tomatoes

3 green tomatoes
Salt & Pepper to taste
Cornmeal
Oil

Wash and dry tomatoes. Slice with peels thin but thick enough to hold together. Heat 1-2"oil in a large skillet to sizzling. Season both sides and dredge in meal. Lay in skillet without sides touching-don't crowd them and fry brown, flip them over and cook them brown on the other side. Drain well on a rack over a papered sheet.
**Flour may be used in place if desired**.
http://www.nancyskitchen.com/2011Recipes/Oct/grandmas-fried-green-tomatoes-recipe.html

Next week we will be picking old tyme yellow plums.

Feeling A Little Blue ~ 2 Blueberry Recipies

Here are two awesome Seasonal Recipies
Nothing beats fresh fruit



Blueberry Yum Yum



Crust:
• 1 cup flour
• 1 stick margarine
• 1 cup chopped nuts
Filling:
• 8 ounce cream cheese,softened
• 8 ounces whipped topping
• 1 cup sugar
Topping:
• 2 cups fresh SC blueberries
• 1/2 cup water
• 1 cup sugar
• 1/4 cup cornstarch, mix with water


Mix ingredients for crust.

Press into a 13 x 9-inch baking dish. Bake at 350F. for 20 minutes. Let cool.

Mix cream cheese and sugar for filling.

Add whipped topping. Spread on cooled crust.

Cook berries, sugar and water approximately 15 minutes.

Add cornstarch and cook until blueberries thicken.

Cool mixture. Spread on top of cream cheese mixture. Refrigerate.I find this dessert is best when left to sit for at least 6 hours before serving.

Updated with Step by Step Pictures July 4th, 2013 1:05a.m. est ~Victoria






BERRY BLONDIES

16 blondies at 38 cents each

6 oz good quality or premium white chocolate, chopped
5 T unsalted butter, cut into pieces
2 eggs
2/3 C sugar
1 teas vanilla extract
1 1/3 C all purpose flour
1 teas baking powder
½ teas salt
1 C fresh raspberries
1 C fresh blueberries


Position rack in middle of oven. Heat to 325. Line 9x9x2 inch square
baking pan with foil; grease

In metal bowl, set over saucepan of barely simmering water, melt white
chocolate and butter, stirring until smooth. Let cool to room temp

In large bowl, beat eggs, sugar, vanilla on medium speed until
thickened and pale, about 3 mins. On low, gradually beat in chocolate mixture.
Into a bowl, sift flour, baking powder, salt. Beat into chocolate
mixture until combined. Spread evenly in prepared pan. Sprinkle with
berries.

Bake in middle of 325 oven until top is very lightly browned but center
still soft when lightly pressed, 45 to 50 mins. Let cool completely in
pan on rack. Blondies are easiest to cut if chilled, but serve at room
temp for best flavor