July 2, 2020

Recipe: Skillet Brown Sugar Blueberry Cobbler

Ingredients

½ cup (1 stick) unsalted butter

1 cup unbleached all-purpose flour

1 ½ tsp baking powder

½ tsp Kosher salt

½ tsp ground cinnamon

1 cup whole milk

1 cup + 1 tbsp light brown sugar

juice from 1 lemon

½ tsp pure vanilla extract

2 cups fresh blueberries

Serve with

freshly whipped cream

vanilla ice cream

Directions

Preheat oven to 350˚ Fahrenheit with the rack in the middle. Melt the butter in the oven in a 10 inch cast iron skillet. Remove from the oven when it’s melted.

Whisk together the dry ingredients in a large bowl: the flour, baking powder, cinnamon and salt. In another bowl combine the milk, vanilla, lemon juice and 1 cup of the brown sugar. Pour the wet ingredients into the dry and mix until smooth. Toss the blueberries with 1 tbsp of brown sugar. Pour the batter into the buttered skillet. Top with the blueberries.

Bake for 30 minutes. Let cool a few minutes then serve with vanilla ice cream or whipped cream.

~ Marla Meridith

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June 30, 2020

Recipe: Triple Berry Muffins

Ingredients

2 cups unbleached all-purpose flour

1 cup whole wheat pastry flour

1 tbsp baking powder

½ tsp baking soda

½ tsp Kosher salt

1 ½ tsp ground cinnamon

1 ¼ cups whole milk

2 large eggs, lightly beaten

1 tsp pure vanilla extract

½ lb 2 sticks unsalted butter, melted

1 cup fresh blueberries

½ cup chopped strawberries

½ cup raspberries

turbinado sugar for topping

Directions

Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with liners.

Whisk together the dry ingredients: both flours, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix together both sugars, melted butter, milk, eggs and vanilla extract. Fold in the berries.

Place 1/3 cup batter in each muffin cup. Top with Turbinado (coarse sugar) Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done. Let cool a few minutes then transfer the muffins to racks to cool completely.

~ Marla Meridith

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November 10, 2019

Recipe: Americana No-Bake Cheesecake

I love to make special desserts for the holidays, especially for July 4th. This Americana No-Bake Cheesecake will impress all your guests and it’s super easy to make ahead of time.

Ingredients

‘–for the crust

2 cups graham cracker crumbs (14 full sheets) you can also us ginger snaps or chocolate wafers

1/3 cup light or dark brown sugar

1/2 cup (1 stick) melted, unsalted butter

baking spray

for the filling

1 1/4 cups cold heavy whipping cream

3 (8 ounce) blocks full fat cream cheese, softened to room temperature

1/2 cup granulated sugar

2 tbsp confectioners sugar

1/4 cup sour cream, at room temperature

2 tsp freshly squeezed lemon juice

1 tsp vanilla bean paste

for the topping

1 1/2 cups fresh raspberries

1/2 cup fresh blueberries

1/2 cup fresh blackberries

Directions

Prepare the crust: Pulse the graham crackers (or your preferred cookies) in a food processor until you have a consistent crumb. Pulse in the sugar and butter until well combined. Spray a 9″ or 10″ springform pan with baking spray. Press the crust into the bottom of the pan, using your palms to make sure it’s firmly packed. Refrigerate while you are making the filling, 15-20 minutes.

Prepare the filling: Whip the cream in a stand mixer with the whisk attachment until you have stiff peaks, about 5 minutes. Transfer the whipped cream to a bowl and place in the fridge.

In the same bowl, you don’t have to rinse it, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scraping down the sides of the bowl with a soft rubber spatula as needed. On medium-high speed, beat in the confectioners sugar, sour cream, lemon juice and vanilla bean paste until smooth, scraping down the sides of the bowl as needed. Be sure that there are no lumps of cream cheese in the mixture.

Remove the bowl from the mixer and gently fold in the whipped cream being sure not to over mix, you don’t want to cream to deflate.

Scoop the cheesecake mixture over the crust. Smooth out the top with an offset spatula. Decorate with the berries.

Ingredients

Sweet Rolls Dough

3 1/2 cups unbleached all-purpose flour

1 (1 /4 oz [7g]) package active dry yeast

1/2 cup whole milk

1/2 cup sour cream

6 tbsp unsalted butter, cut into cubes

1/3 cup granulated sugar

2 tsp salt

1 large egg, lightly beaten

Blueberry Filling

1 1/3 cups frozen, not thawed blueberries

1/3 cup light brown sugar

6 tbsp melted butter, divided into 4 and 2 tbsp

Blueberry Glaze

1 cup powdered sugar

1/4 cup frozen blueberries

2 tsp freshly squeezed lemon juice

top with fresh blueberries

Directions

In the bowl of a stand mixer, whisk together the flour and yeast. Heat the milk, sour cream, sugar and salt in a medium saucepan over medium heat. Stir occasionally until just warm, about 3 minutes. You do not want it to simmer or boil. Add the milk mixture to the flour mixer. Beat with the dough hook. Add in the egg and beat until the dough pulls away from the sides of the bowl.

Remove the dough from the mixer bowl with lightly floured hands. Place in a large oiled bowl to rise. Cover and let rise at room temperature for about 90 minutes or until the dough has doubled in size.

For the filling: Mix together the blueberries, brown sugar and 4 tablespoons of the melted butter in a medium bowl.

For the glaze: Combine all ingredients in a food processor or blender and process until smooth. If you want an even smoother glaze you can strain it through a fine mesh sieve.

Assemble the rolls: Coat a 10 inch cast-iron skillet with vegetable oil or cooking spray. Once the dough has risen, place on a lightly floured work surface. Roll out the dough to a roughly 14×10 inch rectangle. Brush the dough with the extra 2 tablespoons of melted butter, all the way to the edges. Layer on the blueberry filling mixture evenly over the top.

Start to roll the dough from the long edge away from you. Seal the edge with some water or melted butter. Cut the log until you have about 10 1-inch tall slices.

Ingredients

1 1/2 cups (260 grams) steel cut Irish oats

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt

1 teaspoon baking powder

4 cups (950 ml, 32 ounces) unsweetened vanilla almond milk

2 cups (480 ml, 16 ounces) light unsweetened coconut milk

1 1/2 (240 grams) cups fresh blueberries (frozen OK too, do not thaw first)

1/4 cup (47 grams) unsweetened dried blueberries

1/4 cup (22 grams) unsweetened coconut flake

use pure maple syrup, honey or your favorite natural sweetener to taste

blueberry sauce

2 cups (360 grams) fresh or frozen blueberries

optional toppings

toasted nuts

coconut flake

whipped cream (vegan or not)

extra dried and fresh blueberries

coconut milk

Directions

‘–Oatmeal

Pre heat oven to 350 degrees F with the rack in the center. Lightly coat a 13X9X2″ inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste. Bake for about one hour. The oatmeal will appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Then put it in your refrigerator overnight for best results. It will thicken nicely as it cools.

blueberry sauce

Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy. Mash the blueberries against the side of the pan with a spatula.

Serve oatmeal with some almond or coconut milk and blueberry sauce.

~ Marla Meridith

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