My hubby and I aren't big ice cream eaters, but we love fruit smoothies. I've been experimenting a lot lately with different combinations. Tonight's was really good. It makes 2 tall glasses of Smoothie.
Raspberry Banana Smoothie
1 8oz. Cool whip container of frozen raspberries
1 Medium banana
6oz. Blackberry Pomegranate Yogurt
2 cups Milk
Put ingredients in a blender and blend until smooth. Serve Immediately.
Notes: You might need to stop blending and stir a few times so it can process more easily. I haven't tried this yet,but I've thought about freezing my smoothies in Popsicle containers or in a tub and eating it like sherbet. This has got to be healthier than ol' Ben and Jerry's, and you feel so good after you eat it!
Warning: If you don't like raspberry seeds, you may not like this.
Enjoy!
Tuesday, July 21, 2009
Friday, July 10, 2009
Fresh Blueberry Pie
Did you know that July is National Blueberry Month? Neither did I, but we do now! Here are 3 yummy recipes for you to celebrate the month of July!
Having pie instead of cake on my birthday has been a tradition since my 10 birthday! My mom asked what kind of cake I wanted and I frowned and asked, "Can I have chocolate cream pie instead?" This is no chocolate cream pie, but my 6 year old niece who doesn't like chocolate, had 2 or 3 servings of it at the family birthday party last month. She loves blueberries!
Fresh Blueberry Pie
8-inch Pie:
8-inch Double Crust Pastry Recipe (below)
3 cups fresh blueberries
1/2 cup sugar
3 T flour
1/8 tsp cinnamon
1 1/2 tsp lemon juice
1 T margarine or butter
8-inch Double Crust Pastry Recipe
1 cup flour
1/2tsp salt
1/3 cup shortening
3 to 4 T cold water
Mix flour and salt well, cut in shortening with a pastry cutter. Make a well in the center and add water one tablespoon at a time mixing until it sticks together, form into ball and split in two. (I use a little more water, but it's tricky to get it to the right consistency. It should not be gooey, it should be firm.)
Instructions:
Heat oven to 425 degree F. Prepare Pastry. Combine blueberries, sugar, flour and cinnamon; toss lightly to mix, set aside. Roll pastry dough out on lightly floured surface. Place in pie pan, it should hang over the edges slightly. Roll out other pie dough. Turn blueberry mixture into pastry lined pie pan. Sprinkle with lemon juice; dot with margarine. Cover with other pie dough. Pinch edges of pie dough together with fingers or a fork. Cut excess dough off with a knife. Cut slits for steam to escape. Bake at 425 degrees F for 35 to 45 minutes or until juice begins to bubble through slits in crust.
9-inch Pie:
9-inch Double Crust Pastry (below)
4 cups blueberries
3/4 cup sugar
1/4 cup flour
1/4 tsp cinnamon
2 tsp lemon juice
2 T butter
9-inch Double Crust Pastry
2 cups flour
1 tsp salt
2/3 cup shortening
5 to 7 T cold water
Instructions the same as above.
Notes: If you want to see what a good pie looks like just watch Disney's Snow White and the Seven Dwarfs. I might eventually put up pictures, but I never remember to take them so...who knows if that will ever happen. I used the 9-inch Crust with the 8-inch filling and it turned out fine. It is yummy served with ice cream...homemade ice cream would be even better! Here's a kick the can recipe, just for fun!
Having pie instead of cake on my birthday has been a tradition since my 10 birthday! My mom asked what kind of cake I wanted and I frowned and asked, "Can I have chocolate cream pie instead?" This is no chocolate cream pie, but my 6 year old niece who doesn't like chocolate, had 2 or 3 servings of it at the family birthday party last month. She loves blueberries!
Fresh Blueberry Pie
8-inch Pie:
8-inch Double Crust Pastry Recipe (below)
3 cups fresh blueberries
1/2 cup sugar
3 T flour
1/8 tsp cinnamon
1 1/2 tsp lemon juice
1 T margarine or butter
8-inch Double Crust Pastry Recipe
1 cup flour
1/2tsp salt
1/3 cup shortening
3 to 4 T cold water
Mix flour and salt well, cut in shortening with a pastry cutter. Make a well in the center and add water one tablespoon at a time mixing until it sticks together, form into ball and split in two. (I use a little more water, but it's tricky to get it to the right consistency. It should not be gooey, it should be firm.)
Instructions:
Heat oven to 425 degree F. Prepare Pastry. Combine blueberries, sugar, flour and cinnamon; toss lightly to mix, set aside. Roll pastry dough out on lightly floured surface. Place in pie pan, it should hang over the edges slightly. Roll out other pie dough. Turn blueberry mixture into pastry lined pie pan. Sprinkle with lemon juice; dot with margarine. Cover with other pie dough. Pinch edges of pie dough together with fingers or a fork. Cut excess dough off with a knife. Cut slits for steam to escape. Bake at 425 degrees F for 35 to 45 minutes or until juice begins to bubble through slits in crust.
9-inch Pie:
9-inch Double Crust Pastry (below)
4 cups blueberries
3/4 cup sugar
1/4 cup flour
1/4 tsp cinnamon
2 tsp lemon juice
2 T butter
9-inch Double Crust Pastry
2 cups flour
1 tsp salt
2/3 cup shortening
5 to 7 T cold water
Instructions the same as above.
Notes: If you want to see what a good pie looks like just watch Disney's Snow White and the Seven Dwarfs. I might eventually put up pictures, but I never remember to take them so...who knows if that will ever happen. I used the 9-inch Crust with the 8-inch filling and it turned out fine. It is yummy served with ice cream...homemade ice cream would be even better! Here's a kick the can recipe, just for fun!
Blueberry-Yogurt Muffins
I made these for my grandmother the other day and boy are they delicious! They are very moist and just sweet enough to be delectable.Blueberry-Yogurt Muffins
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup unsweetened orange juice
2 T vegetable oil
1 tsp vanilla extract
1 8oz carton plain low-fat yogurt
1 egg
1 cup fresh or frozen blueberries
1 T sugar
Combine first 5 ingredients in a large bowl; make a well in the center of mixture, set aside. In a separate bowl, combine orange juice and next 4 ingredients; stir well. Add to dry ingredients, stirring until just moistened. Gently fold in blueberries. Divide batter evenly among 12 muffins cups coated with cooking spray; sprinkle 1 tablespoons sugar evenly over muffins. Bake at 400 degrees for 18 minutes, or until golden. Remove from pans immediately; let cool on a wire rack. Yield: 1 dozen.
Notes: I substituted 8 oz sour cream for the yogurt. The batter was a lot thicker than I thought it would be, more like bread dough than batter (I don't know how muffin batter is suppose to be...sadly I've only ever made the instant boxed stuff!). I must have filled my muffin cups too full because I only got 8 muffins out of this. Make sure you taste the batter, it's yummier than the muffins!
Blueberry Rhubarb Crisp
This recipe is so easy! I brought this to a get together and it was enjoyed by 4 year olds and up.
Blueberry Rhubarb Crisp
3 cups fresh or frozen unsweetened blueberries
2 cups fresh or frozen unsweetened sliced rhubarb
1/2 cup regular rolled oats
1/2 cups all-purpose flower
1/2 cups packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup butter
FOR FILLING: Thaw fruit if frozen. Do not drain. Preheat oven to 350 degrees. Place fruit in a 2 quart square baking dish.
FOR TOPPING: In a medium bowl, combine oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling. Bake for 30-35 minutes. (40 minutes for frozen fruit) or until fruit is tender and topping is golden. Makes 6 servings.
Notes: I doubled the recipe and used a 13x8 cake pan, it took longer to cook I'd say 45-55 minutes. Use a pastry blender to cut in the butter. This is quite tart, I served it with ice cream and it was perfect...except I'm always wishing there were more topping...maybe I'll just decrease the blueberry/rhubarb filling next time.
Blueberry Rhubarb Crisp
3 cups fresh or frozen unsweetened blueberries
2 cups fresh or frozen unsweetened sliced rhubarb
1/2 cup regular rolled oats
1/2 cups all-purpose flower
1/2 cups packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup butter
FOR FILLING: Thaw fruit if frozen. Do not drain. Preheat oven to 350 degrees. Place fruit in a 2 quart square baking dish.
FOR TOPPING: In a medium bowl, combine oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling. Bake for 30-35 minutes. (40 minutes for frozen fruit) or until fruit is tender and topping is golden. Makes 6 servings.
Notes: I doubled the recipe and used a 13x8 cake pan, it took longer to cook I'd say 45-55 minutes. Use a pastry blender to cut in the butter. This is quite tart, I served it with ice cream and it was perfect...except I'm always wishing there were more topping...maybe I'll just decrease the blueberry/rhubarb filling next time.
Nauvoo Cafe
I recently traveled to Salt Lake City for a wedding.While waiting around at Temple Square I became ravenous and had to find a place to eat! So I wandered over to the Joseph Smith Memorial Building (use to be Hotel America) and found the Nauvoo Cafe. It's a hot sandwich shop, but all the meats are oven roasted and cut right in front of you. They also offer some soups, a cold chicken salad sandwich, Turkey pot pies and various deserts. I highly recommend the Turkey Pot Pie! It tastes like a fabulous grandma made it! Alas, they had no McDonald's chicken nuggets...so the 3 year old didn't think much of the food...but she drank the chocolate milk!
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