Cold Blueberry Soup on a hot Summer's Day

Cold Blueberry Soup

It's blueberry time here in South Georgia.  I've been stocking up on fresh, organic, local blueberries and the freezer is just about full.  There are so many things you can make with blueberries, besides the obvious blueberry muffins, cobbler, pie or jam.  How about some refreshing cold blueberry soup?

I looked through my cookbooks and online and found many variations of blueberry soup.  I took the basic idea and came up with my own recipe using evaporated skim milk.  Evaporated skim gives it body and texture without the fat of regular milk or cream.  Of course, feel free to garnish the soup with a little whipped cream, sour cream or yogurt to give it a creamier texture.  I created the pretty pattern by swirling some whipped cream (I used a ziploc bag with the corner cut off) and then using a knife to cut in the design.

Cold Blueberry Soup

Yield:  4 large servings or 6 small servings

3 cups fresh blueberries

3/4 cup orange juice

6 Tablespoons sugar (or sugar substitute)

1/4 teaspoon cinnamon

pinch salt

2 Tablespoons fresh lemon juice - divided

12 oz can of evaporated skim milk, chilled

Garnish – whipped cream, sour cream or yogurt and fresh blueberries

1. Combine blueberries, orange juice, sugar, cinnamon, salt and 1 Tablespoon of fresh lemon juice in a saucepan.
2. Stirring frequently, heat on medium-high heat.  Bring to a boil.
3. Remove from heat, and let cool for about 10 minutes.
4. Add 1 Tablespoon of fresh lemon juice.
5. Using an immersion blender (or regular blender or food processor), process blueberry mixture and lemon juice until smooth.
6. Cover and chill until ready to serve.  (I chilled it overnight)
7. Stir in chilled evaporated skim milk just prior to serving.
8. Serve in stemmed glasses. Garnish, if desired.

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Vegan Chocolate Chip Cookies Recipe

Vegan Chocolate Chip Cookies

Sometimes, you just want a chocolate chip cookie.  You want it now and you want it to be homemade.  I've been holding onto this recipe for several years (I have no idea where it came from) and I decided to try it.  Kim said they were really good, although, not as good as the ones with butter and eggs.  But, for a vegan recipe, he said it was a winner.  Hope you like it!

Vegan Chocolate Chip Cookie Recipe

Makes 8 - 12 cookies depending on size

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup sugar

1/4 teaspoon salt

1/3 cup real maple syrup

1/4 teaspoon  molasses

1 1/2 teaspoons vanilla

1/4 cup canola oil

1/3 cup chocolate chips

 

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
2. In a bowl, sift the flours, baking powder, baking soda, sugar and salt, and stir until well combined. 
3. In a separate bowl, combine the maple syrup, molasses and vanilla, then stir in the oil until well combined. 
4. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).
5. Place large spoonfuls of the batter on the cookie sheet and flatten a little.
6. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). 
7. Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
8. Let them cool a little before eating.
9. Enjoy!

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Whole Wheat and Grits Pancakes

Whole Wheat and Grits Pancakes

Some people love grits and some people hate grits.  But, everyone loves pancakes.  When you combine whole wheat flour and grits, you get a great crunchy texture and a wonderful nutty flavor.  This recipe is really easy and delicious.  Let me know how yours turn out.

Love,

Susan

 

 

Whole Wheat and Grits Pancakes

Yield:  12 – 15 pancakes

1/2 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup quick grits

1/4 teaspoon salt

2 tablespoons sugar

1 cup boiling water

1 large egg, beaten

1/2 cup buttermilk

2 tablespoons melted butter
 

1. In a small bowl, combine whole wheat flour, baking powder and baking soda.
2. In a large bowl, combine grits, salt, sugar and boiling water.  Stir. Let sit for 10 minutes, covered.
3. In a medium bowl, combine egg, buttermilk and melted butter.
4. Combine egg mixture with grits.
5. Stir dry ingredients into wet.
6. Spoon about ¼ cup batter onto hot, lightly greased griddle.  Cook until edges are dry and bottom is golden brown.
7. Flip and cook other side until golden brown.
8. Serve with butter and warm maple syrup
9. Enjoy!

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Ricotta Pancakes with lemon ricotta topping and orange syrup

Ricotta Pancakes with lemon ricotta topping and orange syrup

I found this incredible recipe on foodandwine that I just had to share. It is for ricotta pancakes with orange syrup. These are absolutely fabulous. There are a few minor changes - vanilla extract instead of vanilla bean and I added whole wheat. Please let me know what you think of them.

Ricotta Pancakes with Lemon Ricotta Topping and Orange Syrup
Yield: 15 – 18 pancakes

ORANGE SYRUP
1 orange
1 cup orange juice
1 cup sugar
1 cup water

RICOTTA TOPPING
1 1/2 cups ricotta
1 1/2 tablespoons sugar
3/4 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

PANCAKES
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, separated
1/2 cup ricotta
Toasted almond slices, for garnish

1. Peel the zest from the orange in long strips. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. Julienne the zest. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.
2. In a bowl, mix together all of the topping ingredients. Set aside.
3. In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.
4. Spoon about ¼ cup batter onto hot greased griddle and cook over moderately high heat, 2 minutes per side, until golden and fluffy.
5. Serve about 3 pancakes per person topped with the orange syrup, ricotta topping and toasted almonds.
Adapted from Breslins Ricotta Pancakes with Orange Syrup at:  FoodandWine.com

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Love,

Susan

Mini Gingerbread Muffins

mini gingerbread muffins
 

Today, I just felt like making something special.  Something you just don't have everyday.  I decided to make gingerbread muffins.  It seems that the only time you hear about gingerbread is Christmas time.  Why not make some in April or whenever you feel like you want something warm and sweet and spicy.  This recipe is simple and makes 48 mini muffins.  Hope you like it.

 

Mini Gingerbread Muffins

Yield:  48 mini muffins

 

1 1/2 cups all purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 egg

1 cup packed brown sugar

1/2 cup molasses

1 cup buttermilk

1/2 cup melted butter

1. Preheat oven to 350 degrees.  Spray mufin tins with nonstick spray.
2. Combine flours, baking soda, cinnamon, ginger, nutmeg and salt in a large bowl.
3. In a medium bowl, combine egg, brown sugar, molasses, buttermilk and melted butter.
4. Add wet to dry ingredients and stir just until combined.
5. Scoop evenly into muffin tins and bake for 15 minutes or until a wooden toothpick comes out clean.
6. Enjoy.

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Shirred Eggs Diavolo

Recently, I saw a recipe for eggs diavolo which were made on the stove in a sauce pan. I thought they would be easier and just as delicious if you baked them. They are! Here's my very simple recipe: Spray your muffin tin with non stick spray. Spoon some spicy marinara sauce in the bottom of each muffin cup (about a tablespoon is perfect). Crack an egg carefully into each muffin cup (try not to break the yolk, but, it really doesn't matter). Spoon about a teaspoon of olive oil over the yolk of each egg. Sprinkle with a little pepper and top with some shredded Parmesan cheese. Bake at 450 degrees for about 10 minutes or until the eggs are set to your liking. Serve topped with a little extra marinara sauce and cheese. Delicious! Hope you enjoy this recipe. I recently had guests tell me this was the best thing they ever tasted.

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Chocolate Chip Muffin Tops

Chocolate Chip Muffin Tops

 What looks like a cookie but is perfect for breakfast, brunch, tea or whenever you like? How about a chocolate chip muffin top with a streusel topping! I've been making these for years and everyone LOVES them.

 Have a sweet day!

 Love, Susan

Chocolate Chip Muffin Tops
Yield: 12 muffin tops

Topping:
½ cup chopped nuts
1/3 cup packed brown sugar
2 Tablespoons melted butter
1 Tablespoon flour
½ cup mini chocolate chips

Muffin:
½ cup all purpose flour
½ cup whole wheat flour
4 ½ teaspoons sugar
1 ½ teaspoons baking powder
Pinch salt
¾ cup mini chocolate chips
1/3 cup milk
1 egg
¼ cup melted butter
½ teaspoon vanilla

1. Preheat oven to 400 degrees. Spray muffin top pan with nonstick spray.
2. Prepare topping by combining nuts, brown sugar, butter and flour.
3. Stir in chocolate chips and set aside.
4. In a large bowl, combine muffin dry ingredients. Add chocolate chips.
5. In a small bowl, combine wet ingredients.
6. Add wet to dry and stir just until combined.
7. Spoon into prepared pan.
8. Evenly distribute topping over batter and press gently into batter.
9. Bake 15 – 18 minutes or until wooden toothpick comes out clean.
10. Cool on rack for 5 minutes before removing from pan.
11. Enjoy!

Chocolate Chip Muffin Top

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