Name: Fresh Pear-Blueberry Cobbler Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 3-4 cups sliced fresh firm ripe pears (this was 8 pears for me) - they can be unpeeled; 1 cup fresh blueberries; 1/2 cup sugar, divided; 1 stick unsalted butter; 3/4 cup all purpose flour; 2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp salt; 3/4 cup milk; 1 large egg; whipped cream for serving

Fresh Pear-Blueberry Cobbler Recipe

Posted on April 2, 2021 by Jane

I had a bunch of pears that ripened at one time – so I decided to make this cobbler. That was a great idea as it was easy and delicious!

Fresh Pear-Blueberry Cobbler Recipe

April 2, 2021

by Jane

Category Cobbler

Persons

Prep Time

15 minutes

Cook Time

55 minutes

Wait Time

10 minutes

Total Time

1 hour, 10 minutes

Ingredients

3-4 cups sliced fresh firm ripe pears (this was 8 pears for me) - they can be unpeeled
1 cup fresh blueberries
1/2 cup sugar, divided
1 stick unsalted butter
3/4 cup all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1 large egg
whipped cream for serving

Instructions

Preheat oven to 325
Mix pears and blueberries with 1/4 cup sugar, set aside
Put butter in 2qt baking dish and place in preheated oven
Combine remaining sugar, flour, baking powder, cinnamon and salt, set aside
Whisk together milk and egg in a small mixing bowl
Slowly pour the milk mixture over dry ingredients, mix gently to make batter
Pour the batter over the melted butter - DO NOT MIX!
Spoon the fruit mix over the batter - DO NOT MIX!
Bake in preheated oven for 50-60 minutes, until nicely browned and pears are soft but not completely mushy
Remove from oven, set aside to cool
Serve with whipped cream or ice cream

Tags

blueberry,

cobbler,

pear

As always – enjoy!

Posted in Cobbler | Tagged blueberry, cobbler, pear | Comments Off

Asian Chicken Noodle Soup Recipe

Posted on February 28, 2021 by Jane

We were looking for something Asian inspired but light and healthy. And so here it is! We added MANY more veggies (be creative – add whatever you like!) than the original version called for – and let me tell you – oh so very fabulous and yummy!

Asian Chicken Noodle Soup Recipe

February 28, 2021

by Jane

Category Soup/Chowder

Ingredients

3 Tbs olive oil
1.5 cup chopped carrots
10 green onions, chopped (about 1 1/2 cups)
6 garlic cloves, minced
2 Tbs minced peeled ginger
1.5 pounds boneless skinless chicken breasts (we cut them when they were still pretty frozen - made for easy cutting of very thin pieces)
salt and freshly ground black pepper
6-8 cups low salt chicken broth
4 cups miso broth
4 Tbs low salt say sauce
3 Tbs mirin
3 Tbs rice vinegar
1.5 Tbs sriracha sauce
1.5 Tbs sesame oil
1.5 Tbs granulated sugar
5 cups chopped napa cabbage
12 oz mushrooms, sliced
1 head broccoli, chopped
1 hand full snow pea pods
2 small bunches bok choy, washed, ripped into large pieces
uncooked deveined, shelled shrimp (optional)
1 package any type of Asian noodles

Instructions

Heat 1 Tbs vegetable oil in large skillet over medium high heat. Add carrots, saute for 3 minutes, then add green onions, garlic and ginger and saute 2 mins longer. Remove from heat, set aside.
Heat 1 Tbs oil in large skillet over medium high heat.
Season both sides of chicken lightly with salt and pepper. Add to skillet and cook until browned on both sides, about 3 minutes per side.
Pour in chicken broth, miso broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil. Pour in carrot mixture.
Bring to a boil. Reduce heat to medium low. Cover until chicken is cooked through, about 8-10 minutes.
Stir in sugar, cabbage, mushrooms, broccoli and bok choy. Return to a boil. Add noodles, cook 2-5 minutes or until noodles are tender. (We put shrimp in at this point but that's totally optional. They were cooked by the time the noodles were tender.)

Italian Bread Recipe (Breadmaker)

Posted on February 21, 2021 by Jane

Don’t you just LOVE freshly baked bread? And the smell in the house is so homey, so comforting, right? Yummy! Yum scrum! This recipe is so delicious. I debated about tossing in some roasted garlic but then thought we’d use some for french toast and so that wouldn’t have been good at all. 😉

Italian Bread Recipe (Breadmaker)

February 21, 2021

by Jane

Category Breads/Muffins

Ingredients

1 1/3 cups warm water (about 110 degrees)
1 1/2 tsp olive oil
1 1/2 tsp salt
4 cups all purpose flour (I have used bread flour as well but the all purpose is fine!)
1 Tbs light brown sugar
2 1/4 tsp yeast
1 Tbs cornmeal
1 egg
1 Tbs water

Instructions

Layer first 6 ingredients in bread maker pan, with the yeast in a well at the top
Press the dough option and allow the cycle to complete
Prepare baking pan with parchment paper, sprinkle 2 areas with the cornmeal
Remove the dough from the pan, place on floured board
Punch down, separate into 2 same size pieces
Roll each piece into an 8x14 area
Roll up, place seam side down on parchment paper that was sprinkled with cornmeal
Cover with damp cloth and allow to rise for approximately 40-50 minutes, preheat oven to 375 while loaves are rising
Once dough has risen, beat the egg with 1 Tbs of water, brush over loaves
Using a sharp knife, quickly make a slice down the center of each loaf
Ensure the loaves are not sticking to the paper, if so, loosen with a spatula
Place into preheated oven, bake for 30-35 minutes or until they sound hollow when lightly rapped with fingers

Tags

bread,

homemade bread,

italian

As always, enjoy!

Posted in Breads/Muffins | Tagged bread, homemade bread, italian | Comments Off

Dumpling Recipe

Posted on January 12, 2021 by Jane

We were looking for something *different* for dinner the other night, and this was what we decided on. Yummmyyyyy. Lots of chopped veggies (so glad we have a new food processor!), ground turkey, and won ton wrappers. Walaaaaaa! Next time we will make plenty and freeze them for later meals!

Dumpling Recipe

January 12, 2021

by Jane

Category turkey

Ingredients

olive oil
1 tsp minced garlic
1/2 pound ground turkey
1 onion, chopped
4 baby carrots, chopped
1/2 red pepper, chopped
4-5 portobello mushrooms, chopped
1/2 tsp ground ginger
2 Tbs cornstarch
1 Tbs soy sauce
2 tsp sesame oil
20 wonton wrappers
Dipping Sauce:
hoisin sauce
soy sauce
chopped green onions

Instructions

Heat olive oil in large wok/skillet over medium high heat
Add garlic and ground turkey, add chopped onion
Cook until turkey is almost cooked thru, stirring as needed, breaking turkey into small pieces
Add ginger, cornstarch, soy sauce, and sesame oil
Add all vegetables, cook until slightly softened but not mushy
May need to add more soy or oil if too dry
Remove from heat
Place 1 tsp on won ton wrapper, moisten edges, crimp to seal
Repeat until all won ton wrappers are used
Heat water until boiling
Place steamer basket on top, place won tons on top and steam for 7-8 minutes
Remove from steamer, serve with hoisin and or soy sauce, sprinkle with green onions

Tags

ground turkey,

soy sauce,

vegetables,

won ton wrappers

As always – enjoy!

Posted in turkey | Tagged ground turkey, soy sauce, vegetables, won ton wrappers | Comments Off

Mini Blueberry Galette Recipe

Posted on January 12, 2021 by Jane

I scored blueberries on sale the other day – yummy.. I wanted a new recipe to use them -something light and not too sweet. This *absolutely* fit the requirements. Delicious, fruity, not heavy and definitely not full of sugar. Delicious!

Mini Blueberry Galette Recipe

January 12, 2021

by Jane

Category Galette

Persons

Prep Time

1 hour, 20 minutes

Cook Time

25 minutes

Total Time

1 hour, 45 minutes

Ingredients

1 pint bluberries, washed and spread out to dry
1 Tbs granulated sugar
1 Tbs cornstarch
juice of 1 lemon
2 pie crusts
1 egg (for egg wash)
turbinado sugar
whipped cream (optional)

Instructions

Prepare 2 baking sheets with parchment paper
Mix blueberries, sugar, cornstarch and lemon juice, set aside
Roll out pie crusts and cut circles approximately 5" in each, rerolling for 4th round from scraps on each crust, ending up with 8 small circles
Place 4 crusts on each prepared baking sheet
Place 1 1/2 Tbs or so on each crust, then wrap edges up and around to seal in the berries
Place in fridge for approximately an hour to chill well
Preheat oven to 400
Brush each pie with egg wash, then sprinkle with sugar
Bake for 25-30 minutes, until crust is brown
Remove from oven, serve with whipped cream

Tags

blueberries,

lemon,

pie crust,

sugar

As always – enjoy!

Posted in Galette | Tagged blueberries, lemon, pie crust, sugar | Comments Off

Blueberry Muffins with Streusel

Posted on October 25, 2020 by Jane

I made these for a family breakfast the other day. Yum yum YUM! This recipe may seem complicated, but I promise it’s not! Biggest thing to remember is to pull butter, eggs and milk out of fridge way ahead to come to room temperature on their own.

Blueberry Muffins with Streusel

October 25, 2020

by Jane

Category Breads/Muffins

Ingredients

Streusel:
1 cup all purpose flour
1/3 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/2 cup unsalted butter, melted
1 tsp finely grated lemon peel
Muffins:
2 cups all purpose flour, additional 1 Tbs for dusting blueberries
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 tsp vanilla extract
2 1/2 cups fresh organic blueberries

Instructions

Make the streusel: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon and salt. Stir in softened butter and lemon zest. Mix with a fork until the mixture resembles coarse meal.
Make the muffins: Preheat the oven to 375. Lightly coat the 24 muffin cups with cooking spray. In a large bowl, whisk together the flour, baking powder and salt. In bowl of stand mixer, using paddle, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Mix until well combined, about 3 minutes. Add milk and vanilla and beat until well incorporated. Add the dry ingredients in 4 separate batches, beating each time until well incorporated Then beat until all batter is uniform and creamy. Add flour to blueberries, and stir until coated. Gently fold into batter.
Bake: Spoon batter into prepared muffin pans/molds, filling them about 3/4 full. Sprinkle streusel over each muffin. Bake for 30 minutes, rotating pan half way through Muffins should be lightly brown and a cake tester comes out clean when inserted into the middle. Remove from oven, place on wire rack and allow to cool for 20 minutes. Remove from molds and place on wire rack to cool completely.

Tags

blueberries,

eggs,

flour,

muffins,

streusel

As always – enjoy!!

Posted in Breads/Muffins | Tagged blueberries, eggs, flour, muffins, streusel | Comments Off

Dutch Baby Recipe

Posted on October 12, 2020 by Jane

So easy and so delicious! I have been reading about this for years, and just never took the time to make it til this past weekend. Well, what the heck have I been waiting for? I served this with warm apple butter that I made in past few weeks. This could be served with warm maple syrup or fresh fruit compote or whatever you have on hand!

Dutch Baby Recipe

October 12, 2020

by Jane

Category Breakfast

Ingredients

5 large eggs
1 cup milk
5 Tbs melted butter plus 1 Tbs unmelted butter
1 1/2 Tbps granulated sugar
1/2 tsp salt
1 cup all purpose flour
Fruit compote, jam, fruit, butter or syrup to top

Instructions

Preheat oven to 450 with 11" cast iron skillet in oven
Whisk eggs, milk 5 Tbsp melted butter, salt and sugar together. Add flour and whisk until just combined.
When preheat is complete, carefully remove the cast iron skillet, place 1 Tbsp unmelted butter in and carefully swirl the butter so that it melts and coats sides and bottom of skillet.
Pour in batter.
Place back in oven for 12-18 minutes or just until edges begin to brown.
Top with desired toppings.

Tags

dutch baby,

eggs,

flour

As always – enjoy!

Posted in Breakfast | Tagged dutch baby, eggs, flour | Comments Off

Pecan Baked French Toast Recipe

Posted on August 30, 2020 by Jane

I regularly make breakfast for extended family on Saturday mornings these days, so I’m always on the lookout for fun new breakfast ideas. This one got RAVE reviews from all attendees PLUS it was really easy! Yum scrum!

Pecan Baked French Toast

1 16oz loaf french bread, sliced into 1" slices
8 large eggs
2 cups half and half
1 cup milk
2 Tbs granulated sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash salt
Praline Topping:
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbs honey or light molasses
1/2 tsp gound cinnamon
1/2 tsp ground nutmeg
Optional: Warmed maple syrup

Arrange slices in a heavily buttered 9x13 pan, overlapping the slices with a second layer.

In a large bowl, whisk the eggs together. Mix in half & half, milk, sugar, extract, 1/4 tsp of cinnamon, 1/4 tsp of nutmeg, dash of salt, whisk together until well blended, but not bubbly.

Pour mixture over the bread slices until all slices are completely covered. Press down with a spatula to ensure the bread is well soaked, Cover with large piece of greased aluminum foil. Place in refrigerator overnight.

Place butter, brown sugar, chopped pecans, honey or molasses, 1/2 tsp ground cinnamon, and 1/2 tsp ground nutmeg in medium bowl. Mix with hand mixer until well blended. Place in bowl, cover and refrigerate as well.

The next morning, preheat oven to 350.

Remove the french toast pan from fridge, remove foil.

Using a small cookie scoop, place pecan balls evenly onto the french toast slices.

Place in preheated oven and bake 40-45 minutes or until puffy and browned.

Serve with warm maple syrup if desired.

As always – enjoy!

Posted in Breakfast | Tagged eggs, french bread, half and half, pecans | Comments Off

Blueberry Puff Pastry Mini Pies

Posted on August 18, 2020 by Jane

Yum yum YUM these were so easy and so delicious! I whipped these up so quickly for a weekly dinner with family and I’m happy to say they were delicious and I will so make them again..

Blueberry Puff Pastry Mini Pies

August 18, 2020

by Jane

Category Pie

Persons

Serving Size

1 mini pie

Ingredients

2 cups washed blueberries
5 Tbs granulated sugar
4 Tbs cornstarch
2 tsp lemon juice
1/2 tsp cinnamon
pinch salt
3 sheets puff pastry, thawed (or 1 large sheet)
2 tsp unsalted butter
1 egg, lightly beaten
turbinado sugar, for sprinkling

Instructions

Preheat oven to 400. Stir together bluberries, sugar, cornstarch, lemon juice, cinnamon, and pinch of salt, in medium size bowl.
On lightly floured surface, roll cold puff pastry to 1" larger all around. Cut into 6 even pieces with sharp knife. Place onto parchment lined cookie sheet with sides.
Divide the blueberry mix between the 6 pastry sheets. Dot with a small bit of the butter. Fold the edges of the pastry up the sides to contain the berries and juice. Brush the pastry with beaten egg, and sprinkled with turbinado sugar.
Bake for 20-22 minutes or until puffy and brown.
Serve warm with whipped cream.

Tags

blueberries,

cornstarch,

puff pastry,

sugar

As always – enjoy!

Posted in Pie | Tagged blueberries, cornstarch, puff pastry, sugar | Comments Off

Pickled Red Onion Recipe

Posted on July 13, 2020 by Jane

Refrigerator pickled onions! So easy and so delicious! I doubled the recipe and made 4 jars — handed them out to those who love them!

Pickled Red Onion Recipe

July 13, 2020

by Jane

Category Side Dishes

Ingredients

2 small red onions, peeled, sliced evenly (use a mandoline!)
1 cup white vinegar
1 cup apple cider vinegar
2 cups water
1/3 cup cane sugar
2 Tbs sea salt
1 tsp whole peppercorns (optional)

Instructions

Divide the onions between 2-16oz clean canning jars
Sprinkle the peppercorns on top
Heat the vinegars, water, sugar and salt in small pot over medium heat. Stir until sugar is completely dissolved - 1-2 minutes. Cool 5 minutes, pour over the onions. Cool completely, put the lids on and place in the fridge.
The onions will be ready to eat once bright pink and tender. This could take a few hours for thin onions or up to 24 hours for thicker slices.