Merry Berry Muffins – My Girl Paula

This week, My Girl Paula, is baking Paula Deen’s Blackberry Muffins.  I must admit, my reaction was, “another muffin” but no, this is not another muffin.  It is a really good muffin. 

I do like the fact that I made it a multi berry muffin because I did not have enough blackberries.  Does anyone know how much blackberries cost?  I ended up with a tiny package.  To get around the logistics, I added frozen blueberries and frozen cranberries and the combination really worked.

Merry Berry Muffins 

Ingredients

1/2 cup margarine, melted
1/2 cup Rice Dream                                                                                                                                                                                                                                                                                         1/2 cup Egg Beaters                                                                                                                                                                                                                                                                                             2 cups gluten free flour mixture                                                                                                                                                                                                                                                                      1 teaspoon  guar  gum                                                                                                                                                                                                                                                                                          1 1/4 cups sugar
2 teaspoons baking powder                                                                                                                                                                                                                                                                           1/2 teaspoon salt                                                                                                                                                                                                                                                                                                    2 cups combination of cranberries, blueberries and black berries

I used fresh blackberries and frozen blueberries and cranberries. Do not defrost until ready to use.

1. Preheat oven to 350 degrees.
2. Grease or line 18 large muffin pans. (I made 12 plus a mini cake)
3. In bowl, stir together the margarine, rice milk and eggs.
4. In another bowl, sift together the flour, 1 1/4 cups of sugar, guar gum, baking powder and salt.
5. Make a well in the flour mixture and pour in the wet mixture all at once.
6. Stir until blended. There will still be lumps. So not overmix.
7. Fold in the three kinds of berries.

8.  Divide batter into prepared cups and sprinkle the remaining 4 teaspoons of sugar over the batter.

9.  Bake for about 25 minutes or until golden. (I baked about ten minutes longer because it was still wet. I think the berries caused the extra moisture

Better than Ice Cream-Creamy Cranberry Freeze

Creamy Cranberry Freeze–  This is for Joy of Joy of Dessert for her Ice Cream party tomorrow.  

 Above is a melt-down.

 This is not technically an ice cream but it is a yummy frozen dessert.  I also use it as a side dish at a meal that is too tasty.  It leaves a cool feeling in one’s mouth.  This is one of my favorites.  It has a mix of the tart and the sweet. 

When it melts a little, it is creamy and decadent.

This comes from a Cook Book, Treasury of Desserts, that should be kept hidden. It has 365 pages, three recipes to most pages and photos.  One recipe is better than the next.  It is published by Publications International, ltd.  I believe it this book sits out, you will be in the kitchen using it.  To make it worse, I am not sure if it is, on the market anymore.  I haven’t had time to check.

Creamy Cranberry Freeze adapted

 

 Ingredients                                                                

 6 ounces cream cheese (I use whipped)

1/2 cup light corn syrup

1 sixteen ounce can of cranberry sauce

1 eleven ounce can of mandarin orange sections well drained

8 ounce can of crushed pineapple, well drained (I used tidbits and diced them because I did not have crushed pineapple)

8 ounce container frozen non dairy whipped topping, thawed

Top with some Hazelnut Brittle Crumbs (optional)

Directions”

In a large bowl, using an electric mixer at medium speed, beat cream cheese until fluffy.  Gradually beat in corn syrup until smooth.  Reduce speed to low.  Beat in cranberry sauce, either whole or smooth, until combined.  Stir, by hand, mandarin oranges and pineapple.

Gently fold in whipped topping just until combined – by hand.  Spoon into a mold or a square pan.  Cover and freeze for six hours or overnight.

When you are planning to use it, remove from freezer and have it stand from 10 minutes to 30 minutes.  This depends on how cold your freezer is.

Garnish with fresh fruit or some mandarin oranges and mint.

Makes 9 – 12 servings —-  Take a look below at a slice and all the goodies inside.

It’s hot out – Time for a “Sweet Thursday” Cool Dessert

On the hot summer days, I don’t want to bake, nor do I really want any heavy desserts.  That directs me to dairy dishes and fruit dishes.    What better than a mixture of dairy and fruit? Mix with ricotta.  Mix with yogurt.  Mix with sour cream.  Mix with cheese.  You get the hint.  I looked in my fridge and found a huge container of vanilla yogurt, some raspberries and some blueberries.  That is the place to start.

This is my entry at Simply Sweet Home .  As you can see it will soon be Sweet Thursday and you will be able to see many wonderful recipes at  Simply Sweet Home.  I wouldn’t wait though.  There are some fantastic recipes already, in place, and I bet you will walk away with some nifty recipes.   Enjoy.

 I got these out and realized, we also have grapes so I added this to my fruits.  I wanted strawberries but we don’t have any so I took out a jar of strawberry jelly and added a little.

I an having difficulty giving you amounts.  I will tell you what I used for two people and you be the judge as to what you need if you are making this for the whole family, if it is more than two.

Fruity Yogurt

2 cups vanilla yogurt

1/4 cup raspberries

3/4 cup  blueberries

1/2 to 1 cup grapes

a teaspoon strawberry jelly

1/4 teaspoon strawberry syrup

I don’t have to tell you to wash all fruit so I won’t.

Spoon yogurt into a serving bowl. 

 Add the blueberries, grapes and raspberries.

 Mix gently together.

Add the strawberry jelly (optional) and swirl through.  Mine did not swirl but disappeared into the yogurt which is why I added the strawberry syrup.  Just a bit of color.  I ended up not liking the color because it dominated but I could not mx it in without coloring all the yogurt.                                                                                                                                    

Eat or refrigerate for later.  I ate mine and it was smooth and creamy and had the tart and the sweet mixed together.  This is a great treat for the heat.

* You can use any mix of fruits for this. I would like peaches and blueberries.

** Needless to say, this is easy to make.

All Around the Blueberry Cake

Immediately following the bread making, I went into cake mode, not realizing I would encounter problems, I just had not given thought to, like the size of the spring form pan.  The recipe called for an 8 inch and I have a 10 inch.  Yes, I know that makes a difference but in my transition from bread to cake, I ignored the details………details??????  I did not see that 8 inches.  I now have a delicious but flat cake or maybe we could call it a baked pancake.

In other words this is a failure that I am happy I made, despite the size.  I keep sneaking pieces.  I don’t forsee it lasting long.   I did make this for hubby.   I guess I should share.

If you choose to make this cake, please use a smaller baking pan.

Blueberry Cake

1 cup gluten free flour

 1  teaspoon baking powder 

3/4 teaspoon xanthan gum

1/8 teaspoon salt

1/4 cup  (4 tablespoons) unsalted margarine, at room temperature

1/2 cup granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/3 cup Rice Milk (vanilla)

2 cups fresh blueberries

Streusel Topping:

1/3 cup gluten free flour

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup  cold unsalted margarine, cut into pieces

Preheat oven to 350 degrees F.

Grease an 8 inch spring form pan and line the bottom of the pan with parchment paper.  I used aluminum foil.  Set aside.

For streusel topping:  In a large bowl, mix together the flour, sugar, and ground cinnamon.  Cut in the margarine with a pastry blender or fork until it resembles coarse crumbs.  Set aside while you make the cake batter.

 

The too big pan....

 

 

In a separate bowl whisk together the flour, baking powder, xanthan gum and salt.  Set aside.

In a large bowl, cream the butter.  Add the sugar and beat until light and fluffy.  Add the egg and vanilla and beat until incorporated.  Add the flour mixture, alternately with the milk, and beat only until combined.  Spread the batter into the bottom of the prepared pan, smoothing the top with a spatula. 

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.  (I included the blueberries in the cake.  Not as pretty but spreads the “blueberry bite” in each and every mouthful.

Bake for about 45 – 50 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove from oven and place on a wire rack to cool slightly.

Eat and enjoy.

lots of blueberries

Poppin’ Orange Blueberry Bread

Today I decided to finish the two boxes of blueberries, sitting in the fridge.  I had three recipes ready to go, a bread, cake and muffins.  I made the first two and realized I did not have enough blueberries to make the muffins.  I am thinking, I will mix them with rhubarb or strawberries and make something a little different.

We will start with the bread.  Just look at those blueberries ready to jump our of the loaf.  Every bite is filled with blueberry flavor with a subtle orange tinge.  Good, very good……

Poppin’ Orange Blueberry Bread – adaptation of several internet recipes, one being That’s My Home. 

Ingredients:

2 cups gluten free flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg beater

1/2 cup orange juice

1/3 cup water

2 tablespoons melted margarine

3/4 cup fresh blueberries

Method:

Preheat oven 340 degrees F.

Grease 8 s 4 inich loaf pan.

In a medium bowl, combine flour, sugar, baking powder, xanthan gum, baking soda, and salt.

dry ingredients

In a large bowl, combine liquid ingredients, egg, orange juice, water, and margarine.

Add dry ingredients to the liquid ingredients in large bowl.

 

Fold in blueberries.

 

Pour into greased loaf  pan.  I lined with aluminum foil for easy removal.

 Bake 350 degrees for 65 minutes or until toothpick inserted near center, comes out clean.

 

Allow to cool for ten minutes and remove from pan.

 

Take a piece and eat and enjoy.

Rasberry Coffee Cake

There are certain blogs, it is dangerous to hang out in.  One can gain wait by looking at the photographs.   One of these is Baking Bites, where I copied the following cake with some minor alterations.  What is it that they say about imitation?   It is the sincerest form of flattery.  

She has 137 cookies for you to try.  I am in awe.

Raspberry  Coffee Cake

Crumb Topping
1/4 cup brown sugar
1/4 cup sugar
1 tsp cinnamon
pinch salt
1 cup plus 2 tablespoons all-purpose flour
1/3 cup oil

In a medium bowl, stir together dry topping ingredients until combined, then stir in oil until damp crumbs are formed and the mixture sticks together into chunks when you squeeze it between your fingers. Set aside.

Cake
1 cup sugar
1/2 cup butter, softened
1 tsp vanilla extract
2 large eggs
2 cups gluten free flour mix - (3 cups brown rice flour, 1 1/4 cups potato starch, 3/4 cup tapioca flour 1 teaspoon xanthan gum) (Use the amount you need and save the remaining GF flour for another cake.
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream (light is fine)
1/2 cup raspberry jam (not jelly, preferably with fruit chunks)

Preheat oven to 350F and line a 9-in square pan with aluminum foil or parchment paper.

Lightly grease and set aside.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in vanilla, followed by the eggs, adding them one at a time until mixture is smooth.
In a medium bowl, whisk together flour, baking powder, baking soda , xanthan gum and salt.                                                                                                         Add to sugar mixture, alternating with sour cream in two or three additions, until well blended.                                                                                                            Batter will be quite thick. Spread evenly into prepared pan.
Stir jam in a small bowl until smooth and drop by spoonfuls onto the cake batter.                                                                                                                                         Gently swirl through with a knife.                                                                                  Top with crumb mixture, clumping it by squeezing it between your fingers while you work and spreading it into as even a layer as possible.
Bake for 45-50 minutes or until toothpick inserted into the center comes out clean.
Cool on a wire rack for at least 30 minutes before slicing.
Serves 12.

Ready for the oven.

Enjoy.

Blueberry (Peach) Creamy Yogurt Pudding

The hot weather has really consumed us.  During the month of June, we were searching some warmer days but it was almost always cool.  I liked it that way because I was teaching and our classroom is hot in the winter and freezing in the summer.  Spring weather allows us to open our windows and enjoy the fresh air breezes brushing by us as we learn math.  It should be a moment for poetry; it is such a delightful time.

To battle this heavy muggy weather, we need cool salads and refreshing desserts and if they can be easy to make, it is much better.  No one wants to spend hours in the kitchen when the sun heats it to unbearable.

I was wandering around Diana’s Desserts and found this two minute wonder.  Little to do, almost foolproof and it slides down the throat, cool and creamy.

This recipe could be done with peaches, strawberries, blueberries or apricots and other berries.  I chose blueberries and peaches, a mix I like.  I also made it upside down from Diana whose version looks prettier but mine allows more fruit, I believe.

Ingredients:

1 small box instant vanilla pudding mix

1 1/2 cups cold milk

8 ounces of vanilla yogurt

1/8 teaspoon almond extract

2  cups fresh blueberries

1 cup frozen peaches

Method:

In a medium sized mixing bowl, combine pudding mix, milk, yogurt and extract.

Add the fruit, leaving out some to put on top. 

Mix in blueberries and peaches.

Top with additional fruit.

Select your fruit of choice.

It is sweet and creamy and the tartness of the blueberries in contrast with the sweetness of the pudding makes the taste buds tingle.

That’s it, as easy as can be.

LET’S c RUMBLE

Yes, let’s rumble with our peach and blueberry crumble.  Better make it.  It is easy.

Reeni from Cinnamon and Spice and Everything Nice  is hosting the BSI(Blogger Secret Ingredient) has chosen everyone’s favorite, blueberries.  Stop at her blog and  admire those photos and  try the recipes.  I am hungry just looking at what is at that site. Thanks Reeni for giving me the opportunity to share in the blogging community.  I have been blogging for less than a month. 

When I gave thought as to what I would make, I had one idea after another.  A blueberry pie, blueberry muffins, blueberry crisp, maybe a combo blueberries and strawberries in a salad, or maybe a cold blueberry soup.  As it happens,  I discovered the blog, Well Fed and there was my recipe, well not exactly mine and I am not sure who wrote the original recipe.  Well fed mentions Ina Garten , Martha Stewart and her mother.   I made some alterations so I thank all four of these ladies.  This is a good crumble.  Thanks to Cinnamon and Spice and Everything Nice, my family is having a great dessert, this weekend.  Thanks Reeni.

Peach and Blueberry Crumble

for the filling
a bag of frozen peaches

2 tablespoons cornstarch ‘

5 tablespoons light brown sugar

juice of 1 lemon

pinch of coarse salt

2 cups fresh blueberries

for the topping
2 1/4 cups gluten free flour  mix  (3 cups brown rice flour,
3/4 cup packed light-brown sugar
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt (kosher)
1 cup (2 sticks) chilled unsalted butter, cut into small pieces

METHOD
Preheat the oven to 350 degrees F.

In a bowl, combine the peaches, cornstarch , brown sugar, lemon juice and salt, tossing gently. Carefully fold in the blueberries and transfer the mixture to an 8-cup baking dish.  (I used and oval pan, about nine inches long. It was not deep but there was no problem filling it.

 In the bowl of an electric mixer, mix the flour, white sugar, brown sugar, cinnamon, and salt just until combined.  Add butter; mix on low speed until pea-sized clumps form, 4 to 5 minutes.  Sprinkle over fruit filling.

Place crumble on a baking sheet and bake in oven for 45 to 55 minutes until fruit juices are bubbling around the edges.  Let cool for 10 to 20 minutes, to allow fruit juices to thicken.  Serve warm with vanilla ice cream.

Yummy

Blueberry and Peach Crumble