Tag Archives: Brunch

Blueberry Crumble Bars

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Blueberry Crumble Bars

I’m still on my blueberry kick.  I already made some scones so I decided to try some crumble bars.  I wanted them to have a nice crust on the bottom, sort of like a lemon bar but have the moisture of a coffee cake and the crunch of a streusel topping all rolled into one.  There are a huge variety of crumb bar recipes out there.  I decided to combine some of the things I liked about a few of the old stand by recipes I had for cherry crumb bars and lemon bars to come up with this one.  It turned out very nicely.  I didn’t even have to add nuts to the top to give it the satisfying “crumb” texture, the blueberries kept their integrity without turning into a gooey sauce and the bottom crust was fantastic, holding it all together.  This thing can be eaten as a bar, but I’m telling you it’s unparalleled with a scoop of good vanilla ice cream on top! (Or at least that’s what everyone else who ate them up told me.  Only 4 more days to go on this cleanse…)

Blend in the cold butter to the flour mixture with a pastry blender

Press half of the dough into a 9 x 13 pan

While the crust is baking prepare the blueberries

Spread the blueberries evenly over the crust

Sprinkle the remainder of the crust mixture along with the rolled oats on top

Serve warm with ice cream or cool and cut into bars

Blueberry Crumble Bars

3 cups all purpose flour

1 tsp baking powder

1 cup sugar

1 cup (2 sticks) unsalted butter, cold and cut into chunks

1 egg

1 tsp vanilla

1/2 tsp salt

zest of one lemon

1/2 cup old fashioned rolled oats (save to add to the mixture later)

Fruit Preparation:

4 cups fresh blueberries

juice of one lemon

3 tbsp corn starch

1/2 cup sugar

Pre-heat oven to 375°F.  Line a 9 x 13 pan with parchment paper or spray with cooking spray.  In a bowl, mix together 1 cup sugar, flour, salt, lemon zest and baking powder.  Using a pastry blender cut in the butter with the flour mixture until a crumbly mixture forms.  Whisk egg and vanilla together and pour into the flour mixture and blend well.  Mixture will be crumbly.  Press half of the flour mixture into the bottom of the prepared 9 x 13 pan and bake for about 18 minutes.

In the meantime, add the rolled oats to the remaining flour mixture and set aside.  In a medium bowl, mix the blueberries with lemon juice, corn starch and sugar, taking care not to smash any of the berries.  Take the crust out of the oven, it should be a light brown color, spread the blueberry mixture evenly on top and sprinkle the flour/oat mixture on top of the blueberries.  Return to the oven and bake an additional 40 minutes until golden brown on top and berries are nice and bubbly.  Serve warm with vanilla ice cream or cool completely and cut into bars.

Lemon Blueberry Scones

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Lemon Blueberry Scones

It’s blueberry season!  They are abundant and delicious and to top it all off, they are a superfruit,  full of antioxidants and nutrients.  I found an awesome deal on blueberries today…80 cents a pound.  I came home with 6 pounds of blueberries.  I’m going on a blueberry kick for the next few days.  I’m going to be making blueberry preserves, crumb bars, muffins, sauce…I’m doing a happy dance in my head.  But first I think I’ll start with the basics….A wonderful lemon blueberry scone.  Scones are great with coffee anytime.  As a dessert or as a breakfast or brunch item.  They also freeze really, really well which means I can have some when I get off this Master Cleanse (I just had a food porn moment).

Add the zest of one lemon

Blend in the butter with a pastry blender

Fold in cream and egg mixture with blueberries

Pat dough into a square on a well floured surface

Cut into 8 parts or 16 (I prefer 16)

Brush each scone with some heavy cream and sprinkle top with some raw sugar

Bake for 20 minutes at 400 degrees

Lemon Blueberry Scones

2 cups all purpose flour

1 tablespoon baking powder

1/2 tsp kosher salt

1/3 cup sugar

1 egg

zest of one lemon

1 stick of unsalted butter, cold and cut into cubes

1 cup fresh blueberries

1 cup heavy cream

a little extra cream and some turbinado (raw) sugar for brushing and sprinkling on top

Sift together the flour, baking powder, salt and sugar.  Add lemon zest to the flour mixture and mix together. Using a pastry blender or two forks cut the cold cubed butter into the flour mixture until it’s a coarse mixture.  Beat together egg and heavy cream and pour into the flour mixture and fold the mixture together, when it’s fairly well mixed, gently mix in the blueberries taking care not to smash the blueberries.  Don’t over work the dough.  On a floured surface, press the dough dough gently to form a square about 1 inch thick.  Cut into half then into half again so there are four squares.  Cut the squares at a diagonal to get the triangle shape.  If you want smaller pieces cut the triangles again so you get a total of 16 pieces.  Place on a ungreased cookie sheet.  Brush the tops of each triangle with some heavy cream and sprinkle with some turbinado sugar.  Bake for about 20 minutes at 400°F.  Let the scones cool on a cooling rack before serving.

Spanakopita ~ Greek Spinach Triangles

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Spanakopita ~ Greek Spinach Triangles

One of the most vivid memories I have of visiting Greece as a teenager is the amazing food.  Everything tasted wonderful and different from foods that I was used to at that time.  I loved the pastries, the meats and the delicate flavors.  It’s during that trip that I began a serious love affair with Spanakopita, a crispy, delicate and delicious Spinach Pie.  I seriously could eat huge quantities of Spanakopita.  Every year in September, my city has a big Greek Festival.  I try to go annually to load up on Greek delicacies that I don’t have time to make.  For years I used to pig out on Spanakopita at the festival, when finally a few years ago I got smart.  I decided that I’d asked all of my Greek friends to give me their very best versions of Spanakopita recipes so I could try them all.  My friends were very helpful and passed on several recipes and over the last several years I’ve combined the things I liked from all of them to come up with this current recipe.  Some families like to make Spanakopita in a large pan and cut them into squares, while others prefer to make them into triangle shapes.  I love the versatility of the triangle shape since it’s so portable and because I can freeze them and bake them up individually (or a whole bunch) whenever I have a craving!

Ingredients at a glance

Saute the onions, garlic, herbs and kosher salt together

When the onions are tender, add the Spinach

Mix in eggs, cheeses and lemon juice to spinach mixture

Cover Fillo dough with a damp paper towel to keep it from drying out

Brush Fillo with melted butter

Cut buttered Fillo sheets into three equal strips

Place about 1 1/2 tablespoons of spinach mixture on the corner of one strip

Fold into a triangle

Fold it over on itself until it's a complete triangle

Place on a cookie sheet and brush with melted butter before baking

Bake at 400 degrees for 12 minutes

Here’s the recipe:

Spanakopita ~ Greek Spinach Triangles

1 box Fillo Dough

2 pounds frozen chopped Spinach (you can use fresh but in this recipe there is very little difference)

1/2 lemon, juiced

1/2 red onion, chopped

3 cloves garlic, minced

3 eggs, beaten

1 tsp oregano

2 tsp basil (I like to use fresh basil)

1 tsp dill

1 tsp fresh thyme, chopped (you can use dry thyme)

1 tsp kosher salt

5 stalks of Scallions

7 oz crumbled Feta

1/2 cup Ricotta

1/2 cup Cottage cheese

1/2 cup shredded Parmesan

3/4 lb (3 sticks) of unsalted butter

4 tablespoon olive oil

Preheat oven to 400 degrees Fahrenheit.

Defrost Spinach and squeeze out all excess water and set aside.  In a large skillet heat olive oil and saute onions, scallions, garlic, salt and herbs.  After onions are tender, add Spinach to the mixture and stir fry for a few minutes.  Take off heat and pour it into a large bowl.  Add eggs, cheeses and lemon juice  to the Spinach mixture.  Stir to mix well.

Take out Fillo dough from package and put them on a cookie sheet and cover with a damp paper towel so they don’t dry out.  Melt 3 sticks of butter in a microwave safe bowl  and get a pastry brush.  Place a piece of Fillo dough on a large cutting board and brush it with melted butter, working quickly so the fillo doesn’t dry out, place another sheet on top and brush that with butter as well.  Repeat with three sheets of Fillo.  Using a pizza cutter, cut three equal long strips on the Fillo.  Place a large 1 1/2 tablespoon of spinach filling on the top of one of the strips and fold it at an angle so it forms a triangle.  Keep folding the triangle onto itself until all the filling is enclosed in a triangular shape.  Place it on a cookie sheet and brush the completed triangle with melted butter.  Repeat the procedure withe the other two strips.  Continue making triangles with three sheets of buttered Fillo at a time.  Should yield about 42-46 individual Spanakopitas.  Bake at 400 degrees for 12 minutes.  Serve warm.

Apple Cinnamon Cottage Whole Wheat Pancakes

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Apple Cinnamon Cottage Whole Wheat Pancakes

Did I mention that I currently have eight college students chilling out for Spring break? I love having a houseful.  It’s fun and  anytime any of my kids and their friends choose to hang out at our house, I count it a blessing! I know that time is fleeting.  But having house guests who can eat a lot means preparing mass quantities of food.  This morning after I got some work done on the computer and had a cup of coffee I braced myself to make a hearty breakfast with things I had around the house.  I decided to make pancakes with lots of delicious, healthy, high fiber options packed in.  Pancakes are very forgiving.  You can add all kinds of ingredients and still have it turn out great!

Measure out dry ingredients in a batter bowl

Add Cottage cheese, buttermilk, eggs to the dry ingredients

Pancake batter should be slightly foamy and well incorporated

Sprinkle apples and cinnamon over batter and wait for it to bubble up

Flip to cook the other side

Serve with a little sprinkled powdered sugar or some chocolate hazelnut spread for a little added decadence!

Here’s the recipe:

Apple Cinnamon  Cottage Whole Wheat Pancakes

1 cup whole wheat flour

1 cup all-purpose flour

1/2 cup wheat bran

3 cups low-fat buttermilk

2 eggs

1/2 cup cottage cheese

1 tsp kosher salt

2 tablespoon sugar

2 tsp baking powder

1 tsp baking soda

2 Granny Smith or Gala apples peeled and chopped

2 tsp Cinnamon

oil for the griddle

Mix chopped apples and Cinnamon in a bowl and set aside.  Measure out all the dry ingredients in a batter bowl.  Add buttermilk, eggs and cottage cheese and mix to get all lumps out.  Heat a cast iron griddle or a non-stick griddle (or a frying pan) over medium heat.  Brush a little oil on the pan.  Pour 1/3 cup batter on the heated pan and spread Cinnamon coated apples evenly over the batter.  When the batter bubbles, flip over pancake and cook 50 seconds and serve warm.  You can top with powdered sugar, maple syrup or chocolate hazelnut spread (Nutella) – the current favorite at this house.  Makes about 12-13  four inch pancakes.