Archive for the ‘blueberries’ Category

Fruit Pizza

May 31, 2010

There are hundreds of ways to make fruit pizza, but I prefer this recipe. I dislike the recipes which call for the ‘glaze’ over the fruit. Yes, it keeps the fruit from turning color — but it also makes the dessert too sweet, in my opinion.

Instead, I choose to only use fruits that won’t color. This time around I did a red/white/blue theme for Memorial Day, using strawberries and blueberries. But really, the sky’s the limit (as long as you don’t count bananas and apples or anything that turns brown when exposed to air as part of that limit!)

I’ve had it with blueberries, strawberries, mandarin oranges, pineapple,sliced peaches, kiwi, seedless grapes, raspberries, blackberries, etc and they’re all delicious.

Be creative! Have fun!

Lastly, my mom used to make this recipe in a round pizza pan, and then ‘fan’ each layer of fruit out from the center. It makes for an awesome presentation, but can be expensive to purchase all that fruit. Instead, I normally cut the slices before I put the fruit on, and then I’ll decorate each ‘piece’ based on the fruit I’ve chosen to add.  Additionally, I find it easier to cut and serve at parties if I make it on a cookie sheet — so that’s normally the route I go.

Fruit Pizza

(Family Recipe)

1 package (20 oz.) refrigerated sugar cookie dough (*Note that Pillsbury’s packaging has gotten smaller over the years. A roll of Pillsbury refrigerated sugar cookie dough is now 16.5 oz. Rather than suffering through a thin crust, I generally use 1.5 rolls of their dough. You could, of course, make your own from scratch, if so inclined.)

8 oz. softened cream cheese (you can use low fat, but I’ve never tried it with non fat)

1/3 cup sugar

1 tsp vanilla extract (almond is also delicious)

Directions

– Press dough into a 14″ round pizza pan (or a standard, sided cookie sheet. Mine is just slightly larger than 13×9…maybe 14 or 15×10?)

– Bake in oven at 350 degrees for 15-20 minutes, or until browned and puffed. Cool completely.

– Beat cream cheese, sugar, and vanilla together using an electric mixer, until well blended. Spread over cooled cookie.

– Layer your fruit of choice over the cream cheese mixture, and refrigerate. Remember to keep this dessert very cool if you’re serving it at a picnic. Travel with it in a cooler with ice, and make sure it doesn’t sit out all day. It’s really best right from the fridge!

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Blueberry Crumb Bars

August 4, 2008

Everybody’s mad for blueberries these days! 

These little numbers showed up over on Smitten Kitchen, and — like most things Deb makes — the pictures were so crisp and clear, you could almost TASTE them through the computer screen.

I had to have them. 
They really are delicious. My blueberries were just a weee bit tart, and I probably should’ve added a bit more sugar, but I pretty much followed the recipe exactly.
I also love that they’re EASY. So many crumb bar recipes are too many ingredients and too much time!
Mm, mm, mm!!
Blueberry Crumb Bars
(Deb says she got 36 bars. Apparently I cut bigger than her – I got 24)
Crumb
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks)
1 egg
1/4 teaspoon salt
zest of 1 lemon
Blueberries
4 cups fresh blueberries (Deb does say you can use frozen!)
1/2 cup white sugar
4 teaspoons cornstarch
juice of 1 lemon
Directions
– Preheat the oven to 375 degrees F and grease a 9×13 pan
– In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in the salt and lemon zest
– Use a fork or pastry cutter to blend the butter and egg into the flour mixture. Dough will be crumbly
– Pat half the dough into the prepared pan
– In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries
– Sprinkle the blueberry mixture evenly over the prepared crust
– Crumble the remaining dough over the berry layer
– Bake in preheated oven for 45 minutes, or until top is slightly brown (Deb said, and I agree, that this took an additional 12 minutes for me in my oven!)
– Cool completely before cutting into squares

Fruit Salsa and Cinnamon-Sugar Tortilla Chips

July 12, 2008

This recipe was recently posted on the What’s Cooking board that I frequent. Everyone was asked what their “best” item was — and Robyn said hers was fruit salsa.

We all begged for the recipe, and this was what she told us!

This is AMAZING. Eating the fruit with the chips, it tastes like healthy apple pie! It’s deeeeelicious!
Warning: This makes enough to feed an Army. I didn’t stop to consider this when chopping the fruit, so now I’ve got enough fruit salsa for the Armed Forces. If you’re making this for 2 people (like I did) you may want to halve everything. If you’re making it for company — make the whole thing. They’ll eat every ounce!

Fruit Salsa
(Robyn, on What’s Cooking)

2 red apples
2 green apples
2 pears
2 peaches
1 carton raspberries (I used blueberries because DH doesn’t like raspberries)
3 tablespoons orange juice
2 teaspoons honey
2 lemons (or equivalent in juice)

Directions
– Dice all fruit very finely and put in a large mixing bowl
– Squeeze 1/2 a lemon’s worth of juice after each addition (1/2 lemon after adding all red apple, 1/2 lemon after adding all green apple, etc)
– Whisk together the orange juice and the honey and pour it over the fruit. Carefully mix together

**It’s best made the day before, and as long as you use plenty of lemon and orange juice, it won’t brown**

Cinnamon-Sugar Tortilla Chips
10-15 10″ flour tortillas (I had enourmous burrito tortillas…next time I’ll use smaller ones for smaller chips!)
melted butter
cinnamon/sugar mixture

Directions
– Preheat the oven to 250 degrees F
– Brush melted butter on whole tortilla and sprinkle with cinnamon sugar mix
– Use a pizza cutter and cut into 8 sections
– Fill up a baking sheet with them
– Bake at 350 degrees for 10-11 minutes, or until crisped up

"To Die For" Blueberry Muffins — Almost

June 2, 2008

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When I saw this recipe on BrownEyedChef’s blog, I knew I had to try it. I’m batty for blueberry muffins, and I am continuing my quest to find the perfect one.

This muffin was VERY VERY close to perfect…I think my only real problem with it was the crumble mixture on top — mine didn’t crumble…and it had some issues. Or rather, I had issues with it (I think I just let my butter get too soft before I made the crumble mix)

I think next time I’ll just sprinkle with some large-granule sugar, and call it deliciousness. But, in the interest of the perfectionist that I am, I’ll continue trying blueberry muffin recipes to find the “perfect” one!

Apologies for the bad image — I was in a hurry on Sunday, and I knew if I didn’t get a picture right out of the oven that DH would have them all eaten before I could try.

Apparently, in addition to walking away from my butter and letting it get warm, I also had uneven muffins. Bah. Who cares, they taste good. 🙂

To Die For Blueberry Muffins
(BrownEyedChef’s Blog)
(Serves 8 according to BrownEyedChef — I got 9)

Muffin Ingredients
1.5 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Crumble Ingredients
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Muffin Directions
– Preheat the oven to 400 degrees F
– Grease muffin cups or line with baking cups
– Combine 1.5 cups flour, 3/4 cup sugar, salt, and baking powder
– Place vegetable oilin a 1-cup measuring cup, add the egg and enough milk to fill the cup (1/3 cup milk)
– Mix the wet mixture into the flour mixture
– Fold in blueberries
– Fill muffin cups right to the top and sprinkle with crumb topping

Crumble Topping Directions
– Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teaspoons cinnamon
– Mix with fork, and sprinkle over muffins before baking

– Bake muffins for 20-25 minutes in the preheated oven, until lightly golden brown