Ingredients:
8 tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Directions:
1. Grate the frozen butter on the holes of a large box grater, or use a food processor to grate it up.
2. Place the blueberries in the freezer until needed.
3. Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.
4. Combine the flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in a medium mixing bowl; Whisk to combine.
5. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
6. Add the milk mixture to the dry ingredients and fold with a spatula just until combined.
7. Transfer the dough to a generously floured work surface.
8. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.
9. Add small amounts of flour as needed to prevent sticking.
10. Roll the dough into a 12-inch square.
11. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.
12. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
13. Return the dough to the floured work surface and roll into an approximately 12-inch square again.
14. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.
15. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press the log into a 12 by 4-inch rectangle.
16. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
17. Transfer to a parchment lined baking sheet.
18. Bake until the tops and bottoms are golden brown, 18-25 minutes.
19. Transfer to a wire rack and glaze the scones with the Lemon Glaze.

Lemon Glaze Directions:
1. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl.
2. Stir until the sugar dissolves. Add the lemon zest and butter.
3. Microwave for 30 seconds on high.
4. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
5. Let it set a minute before serving.

Freezing Directions: If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.

• 1/2 C vegetable oil
• 1/4 C white vinegar
• 1/4 C sugar
• 1 T poppy seeds
• 1/4 t paprika
• 1/4 t salt
• 6 oz of Fresh Baby Spinach
• 4 Cups Fresh Sliced Strawberries

Whisk the dressing together.  Can be made ahead and refrigerated.

Add to 6 oz fresh baby spinach leaves and 4 C sliced strawberries.

• 1 cup flour
• 1/2 c. sugar
• 1/2 firmly packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• _1/2c. (one stick) butter, cut into bits
• 5-6 cups, peeled, sliced fresh peaches
• Juice and grated zest of _ lemon
• 2 T. maple syrup
• *Maple cream Sauce, for serving

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes.

Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce

•  1 1/2 cups whipping cream
• 5 T. maple syrup
• 3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp.

It’s very refreshing and a great change to pies and cakes.  I highly recommend it!

Happy Cooking!

Tags Kitchen

———————————

Created by Gale Gand

Servings: Serves 6

Ingredients

Panna cotta

• 1 1/2 cups heavy cream
• 1/2 cup packed light brown sugar (preferably organic)
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 cups buttermilk

Balsamic strawberries

• 1 pint ripe strawberries , hulled and quartered
• 3 tablespoons packed light brown sugar (preferably organic)
• 2 tablespoons balsamic vinegar

Directions

To make panna cotta

1. In a medium saucepan, combine heavy cream and brown sugar.
2. Cook over medium heat until hot.
3. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand 3 minutes or until soft.
4. Add gelatin to hot cream and stir until gelatin dissolves.
5. Remove pan from heat; stir in buttermilk until well blended.
6. Pour mixture into each of 6 dessert cups or bowls.
7. Cover and refrigerate at least 4 hours, or overnight.

To make balsamic strawberries

1. Combine strawberries, brown sugar and vinegar in a bowl; toss to coat berries.
2. Cover and refrigerate at least 1 hour, or overnight.
3. To serve, spoon strawberries and juices over panna cotta.

http://www.oprah.com/food/Buttermilk-Brown-Sugar-Panna-Cotta-with-Balsamic-Strawberries

• 5 Cups Rolled Oats
• 1 Cup Bran
• 1 Cup Wheat Germ
• 3/4 Cup Brown Sugar
• 1/2 Cup Sunflower Seeds (unsalted or raw)
• 1 Cup Chopped Almonds or Pecans
• 1 1/2 t Salt

Mix all of these ingredients together in a large baking pan.

I like to use a large disposable roaster.  Spray this with Pam.

Then mix the following ingredients together and heat in the microwave.

• 1 Cup Canola Oil
• 3/4 Cup Honey
• Add 3 t Vanilla

Pour the liquid ingredients over the dry ingredients.  Mix thoroughly and bake at 275 degrees for one hour, stirring every fifteen minutes.

The last fifteen minutes add the following ingredients.

• 1/2 Cup Coconut
• 1 Cup Dried Fruit (cranberries, apricots or dates)

Let cool one hour and break into pieces.

Enjoy!

1 cup sugar

1 tsp. vanilla

3 ½ cups flour

¼ tsp. salt

¾ cup good raspberry preserves

Preheat oven to 350 degrees

Cream butter and sugar until just combined. Add vanilla.

In medium bowl, sift together the flour and the salt and then add to butter mixture. Mix on low speed until dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and refrigerate 30 minutes. (Longer than that and you’ll have to let it rest and warm up a bit.)

Roll dough ¼ inch thick and cut 2 ¾ inch rounds with a plain or fluted cutter. With half the rounds cut a circle out of the middle with a one inch cutter. Place all cookies on an ungreased baking sheet and chill for 15 minutes.

Bake for 20-25 minutes. I say, lots less. Watch them. Mine were browning much sooner. Cool completely. Spread jam on flat side of each solid cookie. Dust top with powdered sugar and press sides together.

This recipe also works for plain shortbread cookies or add 1 ½ cups small diced pecans for Pecan Shortbread.

Enjoy!

FDA Seafood Nutrition Facts

FDA Fruit Nutrition Facts

FDA Vegetable Nutrition Facts

1 bag (12 oz) White Chocolate Chips

1/3 Cup Butter or Margarine

2 Cups Graham Cracker Crumbs

1 Cup Chopped Pecans

2 cans (12oz each) Apricot Dessert Filling

1 Can Sweetened Coconut Flakes

Additional sweetened coconut flakes, optional

Confectioners sugar, optional

1. Preheat oven to 350˚F.  Grease metal or glass 9x13x2 inch baking pan.  In medium saucepan, melt white chocolate chips and butter together over low heat until smooth.  Remove from heat and stir in graham cracker crumbs and pecans.  Let cook 5 minutes.
2. Divide warm mixture in half and press half into bottom of prepared pan to form a crust. Bake crust for 10 minutes or until golden brown.  Remove from oven and spread apricot filling evenly over crust.  Combine coconut flakes with remaining crumb mixture and sprinkle evenly over top of apricot filling.
3. Bake for 20-25 minutes until light golden brown.  Cool completely on cooling rack before cutting.  Sprinkle with additional coconut and/or confectioners sugar, if desired.
4. Cut into squares and enjoy!