Tag Archives: Recipes

Blackberry Crumb Breakfast Bars

25 Saturday Apr 2015

Posted by in Baking, Food, Photography, Recipes, Uncategorized

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Blackberry Breakfast Bar

 

The blackberries I used for this recipe were picked by my husband and me last summer near our house. We have a ton of them in our freezer; so anytime I can, I use them in a recipe. This one is actually a raspberry recipe that I found on either Goop’s website or “What Katie Ate”, both great resources for delicious food. I suspect it is from Goop, though. It’s on a piece of paper I printed from either website. I just don’t remember which.

Also, even though I baked these longer than was called for, I still don’t think they got as done and crispy as they are supposed to be. But they are very delicious.

Crust & Crumb

1 1/2 cups all purpose flour
1 cup dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 sticks unsalted butter, cut into pieces

Filling

1/4 cup dark brown sugar
1 tablespoon lemon zest
1/2 teaspoon cinnamon
2 tablespoons all purpose flour
1 pound fresh or frozen blackberries or raspberries
1/4 cup lemon juice
2 tablespoons unsalted butter, melted and cooled

Preheat oven to 350 degrees F. Grease bottom and sides of a 9×13-inch baking pan and set aside. Combine flour, brown sugar, oats, salt, baking powder, baking soda and cinnamon in a food processor and pulse until just combined. Add butter and pulse until loose crumbs form. Reserve 1 cup of the mixture and set aside.

Pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer in the bottom of the pan. Bake until golden brown – about 12 to 15 minutes. Transfer pan to a wire rack and cool.

In a medium bowl, whisk sugar, lemon zest, cinnamon and flour together. Add the blackberries or raspberries, lemon juice and melted butter and toss gently until the berries are evenly coated. Spread the berry filling evenly on top of the cooled crust. Top with the reserved cup of crumble mixture and bake for 35-40 minutes, or until top is golden brown. Let cool completely before cutting into squares.

 

Blackberry Crumb Breakfast BarsBlackberry

 

 

Banana Pudding – attempt no. 1

22 Thursday Jan 2015

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Banana pudding recipe

An old fashioned southern recipe of my great grandmother’s.

This is another recipe of my great grandmother’s. It came out pretty good, but not perfect. My first mistake was using a bowl that was too large for the recipe. I think it calls for a deep, glass pie dish? But to my defense, it was all I had. I plan to re-do this with the correct container – or at least something close to it.

The other thing I did wrong was I put in too many vanilla wafers.

“There’s no such thing,” you say? Well, you may be right. It still tastes pretty good. I think I would like a little more pudding and a little less wafer, though.

I also elected to make the meringue, even though I don’t really care for it. I may try my hand at whipped cream next time. I bet it has more flavor.

It’s been a while since I’ve posted anything due to the holidays, as well as a few migraine issues. But the good news is, I’m on a new medicine which is preventing the headaches in the first place. After 25 years of agony, I seem to be headache-free. So, YEA!

Soutern banana pudding

My great grandmother’s recipe card of banana pudding.

1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 cups milk
2 eggs
1 teaspoon vanilla
Vanilla wafers
5 or 6 ripe bananas

Combine sugar, flour and salt in a large pot. Stir in milk and cook until thickened. Beat eggs, and add a cup of hot milk to them. Then pour all back into the pot and cook about 5 minutes more. Remove from heat and add vanilla. Line casserole dish with wafers, top with bananas, then a layer of custard. Continue to layer with wafers, bananas and custard.

Can use 3 egg yolks in custard, then after putting layers in casserole, beat egg whites, add 1/4 cup sugar. Pile on top of pudding and bake at 425 degrees about 5 minutes.

Butterscotch Brownies

07 Thursday Aug 2014

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ButterscotchBrownieAloneReady

Butterscotch Brownies

1 1/3 sticks butter
2 cups light brown sugar
½ teaspoon salt
1 teaspoon baking powder
1 cup flour (I used all purpose)
1 cup pecans (I chopped them just a little bit)
2 eggs
2 teaspoons vanilla

Melt butter and mix well with sugar. Stir in other ingredients and pour into a square cake pan. (I used an 8×8 glass dish). Bake in a very slow oven – 250 degrees — for 1 ½ hours. Let cool slightly, cut into squares and roll in sifted powdered sugar. (I did not roll them in the powdered sugar. I did not have time. I just dusted the tops with it.)

Ok. This recipe was pasted right next to the Branbury Tarts recipe in my great grandmother’s recipe book.

No wonder. This one is pretty good, too.

My oven is really slow, so it took a lot longer than 1 1/2 hours to bake. In fact, I had taken them out and decided they needed a little longer to finish. I’m still not sure if I cooked them long enough because they sort of fell apart when I was trying to get them out of the pan. So you may have to adjust the temperature a bit if you have somewhere to be.

Oh, and I burned my arm on the oven rack. For 250 degrees, it sure did smart.

Anyway, these are super-easy to make and extremely delicious.

Enjoy!

BrowniesWithLakeWinnieReady

 

Pearl Cookies

16 Wednesday Jul 2014

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PearlCookies MainToned ReadyPearl cookies!

The name evokes images of beauty and ultimate taste. At least it did for me when I first saw the recipe.

They’re ok. I think their name built them up too much for me. And Joe’s reaction was, “That’s a cookie.”

Sometimes it takes a day or two for cookies to taste their best. We’ll see how they do today.

The most unusual thing about them is how you cut them out. You mix the dough, roll it out very thin and bake on a cookie sheet. Only after they are done, and you take them out of the oven, do you cut them with a cookie cutter. . . which heats up, by the way. I had to keep stopping to wait for the cookie cutter to cool off. I guess I should have waited a bit longer to cut them, but I was afraid they would cool off too soon.

My only criticism of this method is there seems to be a lot of waste of dough after the cookies are cut out.

Pearl Cookies On PanTonedReady

Pearl Cookies

1 cup sugar
2 cups flour
1/2 pound butter (2 sticks)
1 egg yolk
1 egg white
2 teaspoons vanilla

Cream butter, add sugar and cream well. Add sifted flour, egg yolk and vanilla.

(I was out of all purpose flour, so I used my gluten-free all purpose flour. Oh, shoot. I forgot the xanthan gum. I just realized that. Hmmm. And, I did not have quite 2 cups, so I added a couple of tablespoons of self-rising flour. It was either that or whole wheat flour. I don’t think they rose too much due to my substitution. I think I’m beginning to realize why the pearl cookies did not wow us. I may have to try again. DARN!)

Mix thoroughly. Divide dough and spread very thinly on greased cookie sheets. (I used parchment paper) Paint top of dough with unbeaten egg white, sprinkle with nuts.

Nuts? This is the first time they are mentioned in the recipe. Typical.

I used chopped walnuts.

Bake at 375 degrees until light brown. (about 10 minutes) Cut while hot, but do not remove from cookie sheet until cold. But like I said, be careful holding the cookie cutter. It gets hot.

These came from my great grandmother’s cookbook, “Southern Cooking,” by Mrs. S.R. Dull. An Atlanta native.

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