Ingredients:
3 3/4 c. flour
3/4 c. sugar
1 tbsp. plus 1 tsp. baking powder
1 tsp. salt
1/3 c. shortening
2 tbsp. cold butter
1 c. blueberries
3/4 c. milk
2 eggs
granulated sugar (optional)
Directions:
In a large bowl combine the flour, sugar, baking powder and salt. Cut in the shortening and butter using a pastry blender or 2 knives until the mixture resembles coarse meal. Add blueberries and toss lightly to distribute. In a separate bowl using a fork beat together the milk and eggs until well blended. Using a large spoon gently stir the egg mixture into the flour mixture. With floured hands gather the dough up and place on a floured surface. Sprinkle the top lightly with additional flour and pat the dough out to a thickness of about 1/2 inch.
Using a 2 1/2-inch fluted or rounded cutter, cut the scones out (dipping the cutter in flour before and after each one) and place them on a lightly greased baking sheet. Gather up the scraps and cut additional scones until all the dough is used. Sprinkle the tops of the scones with granulated sugar (optional) and bake for 10 minutes at 425 degrees. Do not over bake or scones will be dry. Serve with blueberry butter.
Click HERE for Blueberry Butter recipe.
Source: www.cooks.com
Blueberry Butter
(Goes with Blueberry Breakfast Scones recipe found HERE.)
Ingredients:
2 oz. butter, softened
1 tsp. confectioners sugar
1/4 c. blueberries
Directions:
Allow 2 ounces (a half stick) of butter to soften. In a small bowl using an electric mixer beat the butter, slowly adding 1 teaspoon confectioners sugar until fluffy. Stir in 1/4 cup blueberries and crush them with a fork into the butter. Beat again until blueberries are mixed in well. Store in covered dish in refrigerator. Remove 20 minutes before serving.
Source: www.cooks.com
Ingredients:
2 oz. butter, softened
1 tsp. confectioners sugar
1/4 c. blueberries
Directions:
Allow 2 ounces (a half stick) of butter to soften. In a small bowl using an electric mixer beat the butter, slowly adding 1 teaspoon confectioners sugar until fluffy. Stir in 1/4 cup blueberries and crush them with a fork into the butter. Beat again until blueberries are mixed in well. Store in covered dish in refrigerator. Remove 20 minutes before serving.
Source: www.cooks.com
Chicken Parmesan Bake
Source: http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
Directions:
Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
Directions:
- Preheat oven t 350*.
- In a casserole dish - 9x13 or whatever you have, put in 2 Tbsp of olive oil and 2 cloves of crushed garlic. Mix those around so the bottom is coated. Add a couple shakes of red pepper flakes (optional, but good!).
- Fill pan with chicken breasts. (The number will depend on the size of breasts you are using.)
- Pour 2 cups of marinara sauce over the chicken. Then sprinkle about 1/4 cup of chopped fresh basil leaves. (You can also use dry but fresh is best).
- On top of sauce, sprinkle half of mozzarella (4 oz), and half of Parmesan (2 oz).
- Pour on your 5 oz package of croutons and spread out so that a single layer covers the whole dish.
- Then sprinkle on the rest of your mozzarella (4 oz) and Parmesan(2 oz) cheeses.
- Bake uncovered in 350* oven for 35 minutes. (May take up to an hour to cook depending on the chicken you use).
- I cooked this for about 35 minutes uncovered and then for another 25 or 30 minutes with tin foil on top because the chicken was not done and the top was already brown and toasty and I didn't want it overly toasted. My chicken ended up being really thick. Next time I would definitely cut my chicken to make it thinner - then it would cook faster and the layer of chicken would not be so huge and I think it would have a better balance with the other layers. If the chicken was thinner to begin with it would probably be fine.
- I served this dinner with spaghetti noodles (we put the chicken parm on top of the noodles), a side of sauteed zucchini and yellow squash, and rolls. DELICIOUS!!
Homemade Salsa
12 cups finely chopped tomatoes
1 whole clove garlic
1/2 -1 green pepper
jalapenos to taste (1-2 per batch - remove seeds for less heat)
1 large (or 2 small) onions
3/8 cup sugar
3/8 cup apple cider vinegar
2 Tbsp salt
sprinkle with black pepper
Blanch tomatoes in hot water. Place in cold water and peel off skin and cut off tops (where stem attaches) as needed. You can squeeze the tomatoes to get rid of some of the juice so the salsa isn't so watery or runny. Finely chop tomatoes, garlic, onions and peppers or use food processor. Mix all ingredients together. Simmer for 1-2 hours. Put salsa in canning jars and place jars in canner for water bath (water should be 1-2 inches above tops of jars), get the water boiling, then boil for 30 minutes.
(Recipe from Carolyn Jenks)
My Notes: I used Roma tomatoes. I found that about 42 average-sized tomatoes made 12 cups of processed (very finely chopped/saucy) tomatoes for the recipe. My 25 pounds of Romas made about 36 (1/2 pint) jars of salsa or 9 quarts using this recipe.
9/5/2013 Notes:
When I made salsa this year, I let it simmer for 2+ hours. It made it quite a bit less watery - maybe even too thick. I think I will do it shorter next time. Also, after simmering for so long, I just ladled the hot salsa into my jars and topped with the lids (pulled from simmering water) and rings screwed on tight and turned them upside down and let them sit overnight. Because the salsa was so hot, they all sealed just fine without having to process them.
1 whole clove garlic
1/2 -1 green pepper
jalapenos to taste (1-2 per batch - remove seeds for less heat)
1 large (or 2 small) onions
3/8 cup sugar
3/8 cup apple cider vinegar
2 Tbsp salt
sprinkle with black pepper
Blanch tomatoes in hot water. Place in cold water and peel off skin and cut off tops (where stem attaches) as needed. You can squeeze the tomatoes to get rid of some of the juice so the salsa isn't so watery or runny. Finely chop tomatoes, garlic, onions and peppers or use food processor. Mix all ingredients together. Simmer for 1-2 hours. Put salsa in canning jars and place jars in canner for water bath (water should be 1-2 inches above tops of jars), get the water boiling, then boil for 30 minutes.
(Recipe from Carolyn Jenks)
My Notes: I used Roma tomatoes. I found that about 42 average-sized tomatoes made 12 cups of processed (very finely chopped/saucy) tomatoes for the recipe. My 25 pounds of Romas made about 36 (1/2 pint) jars of salsa or 9 quarts using this recipe.
9/5/2013 Notes:
When I made salsa this year, I let it simmer for 2+ hours. It made it quite a bit less watery - maybe even too thick. I think I will do it shorter next time. Also, after simmering for so long, I just ladled the hot salsa into my jars and topped with the lids (pulled from simmering water) and rings screwed on tight and turned them upside down and let them sit overnight. Because the salsa was so hot, they all sealed just fine without having to process them.
Simple Berry Syrup
Ingredients:
2 C. Mixed Berries (Raspberries, Blueberries, Strawberries, etc...)
3 T. Sugar (or other sweetner of choice)
Directions:
Mix together and let stand for 10-15 minutes before serving. (Can blend a little for smoother syrup, if you like!)
Source: http://onehappyhomemaker.blogspot.com/
2 C. Mixed Berries (Raspberries, Blueberries, Strawberries, etc...)
3 T. Sugar (or other sweetner of choice)
Directions:
Mix together and let stand for 10-15 minutes before serving. (Can blend a little for smoother syrup, if you like!)
Source: http://onehappyhomemaker.blogspot.com/
Whole Wheat Blender Pancakes
Ingredients:
1 Cup Milk (or 3T. powdered milk & 1 C. Water)
1 Cup Wheat Berry Kernels, whole & uncooked
2 Eggs (or 2T. powdered eggs & 1/4 C. Water)
2 tsp. Baking Powder
1/2 to 1 tsp. Salt*
2 T. Oil
2 T. Honey or Sugar
Directions:
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. (If you're using a more powerful blender like a vitamix, you will not need to blend nearly that long.) Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.
Pour batter from blender onto a hot greased griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.
Makes about 12 (4- to 5-inch) pancakes.
*Recipe originally calls for 1-1/2 tsp. of salt. Last time we made these they were SO SALTY!! So, I reduced the amount in the recipe.
Source: http://onehappyhomemaker.blogspot.com/
1 Cup Milk (or 3T. powdered milk & 1 C. Water)
1 Cup Wheat Berry Kernels, whole & uncooked
2 Eggs (or 2T. powdered eggs & 1/4 C. Water)
2 tsp. Baking Powder
1/2 to 1 tsp. Salt*
2 T. Oil
2 T. Honey or Sugar
Directions:
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. (If you're using a more powerful blender like a vitamix, you will not need to blend nearly that long.) Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.
Pour batter from blender onto a hot greased griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.
Makes about 12 (4- to 5-inch) pancakes.
*Recipe originally calls for 1-1/2 tsp. of salt. Last time we made these they were SO SALTY!! So, I reduced the amount in the recipe.
Source: http://onehappyhomemaker.blogspot.com/
Bread Bowls
Ingredients:
2 tablespoons (or 2 packages) active, dry yeast
2 1/2 cups warm water (110° F /45° C)
2 teaspoons salt
2 tablespoons vegetable oil
5-7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 6 or 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
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