Blueberry Cinnamon Tea Cake

A few years ago I wanted to come up with a special something to take to the ladies Bible study group I attended. It was springtime so I wanted to utilize some fresh berries. Given the mid morning time of our get together, the special something needed to go with hot coffee and tea for the regulars and with water for the health conscious getting in their 100 ounces of water a day and with the soda drinking group who needed the caffeine and sugar to "just get through".

I thought about coffee cakes, but I've never been a big fan. I've always found them to be too dry for my taste. So I looked over some recipes and through trial and error came up with this one I call Blueberry Cinnamon Tea Cake. It's lighter than a traditional coffee cake and more moist than most breakfast cakes with a nice cinnamon crunch on top. I hope you enjoy it!

Cake Ingredients:

• 1 1/2 cups unbleached all purpose flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups fresh blueberries

Topping Ingredients:

• 1/2 cup unbleached all purpose flour
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter

Preheat oven to 350°F. Grease and flour a 9-inch square pan.

In a large bowl combine the first four cake ingredients and mix well. Push the dry ingredients to the side leaving a hole in the middle. Pour the milk, oil, and egg into the hole. Mix well incorporating the dry ingredients.

Gently fold in the blueberries. Spread cake into the pan.

In a small bowl combine the first three topping ingredients and mix well.

Cut the butter into the dry topping ingredients until mixture crumbles. Sprinkle this mixture the cake.

Bake for 35 to 40 minutes until toothpick inserted in center comes out clean.

St. Patty's Day Cupcakes

In celebration of St. Patrick's Day I made these St. Patty's Day cupcakes last night for our party at ESL tonight. Growing up we always celebrated St. Patrick's Day because it is also my brother's birthday.

I've had this recipe for a long time. I have no idea where it came from but they're always a big green hit. They use instant pistachio pudding which makes the cake green.

• 1 3/4 cups all purpose flour
• 2/3 cup sugar
• 1 small box instant pistachio pudding mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/4 cups milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla

Combine the dry ingredients in a large bowl. Mix thoroughly. In separate mixing bowl beat eggs, milk, oil, and vanilla on high. Slowing add the dry ingredients to the wet ingredients in thirds beating well after each addition. Line muffin pan with foil muffin cups. Fill 2/3 full with batter. Bake at 375°F for about 20 minutes. Makes about one dozen cupcakes.

Frost with your favorite green frosting. For these I used a basic vanilla buttercream frosting.

Dixies

Dixies are part bar cookie, part brownie, and all together delicious. A friend gave me this recipe almost ten years ago. It's an old recipe using lots of butter and sugar.  I only make them when I can take the whole batch somewhere which is usually around Christmas. They melt in your mouth. Hope you enjoy them.

• 1 box dark brown sugar
• 2 sticks butter, melted
• 2 eggs
• 1 teaspoon vanilla
• 2 cups self-rising flour
• 1 cup chopped pecans

Combine ingredients, spread into a greased 9”x13” pan. Bake at 350°F for 30 minutes.

4th of July Blueberry Buckle

Over the years I've tried my hand at many patriotic desserts using strawberries and blueberries.  This year I came up with a new one, and I hope it will become a favorite, too.  Hope you enjoy.

Blueberry Buckle

Crumble:

•      ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup old fashioned oats
• ½ teaspoon ground cinnamon
• 4 Tablespoons butter,  cold & cut in small pieces 

Batter:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 Tablespoons butter, softened
• ⅓ cup granulated sugar
• 1 egg
• ½ cup milk
• 1 teaspoon vanilla 

Filling:

•      4 cups blueberries, fresh or frozen
• 1 Tablespoon all-purpose flour
• 2 Tablespoons granulated sugar
• 1 Tablespoon lemon juice  

For Crumble:  Stir together first five ingredients. Using a fork cut in butter pieces. Set crumble mixture aside.

For Batter:  Mix together flour, baking powder, and salt in a small bowl. Set aside. In a mixing bowl combine butter and sugar. Mix with electric mixer. Add egg. Mix together well. To the sugar/butter mixture, add half of the flour mixture, then half the milk, then the remaining flour, and finally the rest of the milk. Mix well on medium speed after each addition. Stir in vanilla.  

For Filling:  Stir together all ingredients in a large bowl. 

Spray a deep dish glass pie pan with non-stick spray. Spread the batter in the bottom.  Add the filling mixture spreading gently to cover the batter.  Top with the crumble mixture.   

Bake at 350ºF for 40 to 45 minutes or until the Blueberry Buckle is browned on top and the filling just begins to bubble around the edges.  

Serve warm or at room temperature.

Serves 8.    

Blueberry Morning Cake

Last weekend I made this cake for the women’s retreat.  Several people asked about the recipe so I am including it here.

This is a great cake to make especially as blueberries come into season, but frozen blueberries also work quite well.  It is pretty easy to make and works equally for a brunch or lunch dish as well as for dessert.  To make this for a 9x12 inch pan, I use 1 ½ times the ingredients.  You could also bake this in a loaf pan or in a round cake pan and cut wedges.  It is a very versatile recipe.  I hope you all enjoy it.

Blueberry Morning Cake

Cake: 

• 1 ½ cups all-purpose flour
• ½ cup white sugar
• 2 ½ teaspoons baking powder
• 1 pinch salt
• ½ cup milk
• ¼ cup vegetable oil
• 1 egg
• 2 cups blueberries

Topping:

• ⅓ cup all-purpose flour
• ½ cup white sugar
• ¾ teaspoon ground cinnamon
• ¼ cup margarine

Preheat oven to 350°F. Grease and flour a 9 inch square pan.

In a large bowl, mix together the flour, sugar, baking powder, and salt.  Make a well in the center and pour in the milk, oil, and egg.  Mix well.  Stir in the blueberries.  Pour into prepared pan.

For the topping combine ⅓ cup flour, ½ cup sugar, and ¾ teaspoon cinnamon in a small bowl.  Cut in the margarine until crumbly.  Sprinkle over cake.

Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool.  Enjoy.

This cake slices nicely if allowed to cool thoroughly first.

Dreamy Orange Puffs

For Christmas last year I made some cookies, soups, and cakes for family and friends for Christmas.  I layered all of the dry ingredients in pint or quart mason jars, decorated the lids, and tied on decorative labels with the wet ingredients to add and the instructions.  They were a huge success.  Everyone liked them.

One particular cookie recipe, Dreamy Orange Puffs, was a favorite of several people.  I chose to make that one in memory of my mother.  Orange was one of her favorite flavors.  She loved orange sherbet and vanilla ice cream swirled together.  The sugar coated orange jellied slices that you could buy in the clear package on the candy aisle were among her favorites.  I can remember on many a Christmas receiving orange tic tacs in my stocking.  I think my mother had something to do with it.

One of my sister-in-laws asked me recently for this recipe so I thought I would put it out there for everyone.  Enjoy!!

The first “recipe” is for making them once for you.  The second is for making them up in glass jars to have on hand to give away as gifts or for you and your family for later.  It is nice to have a stock of these on hand because they make such nice gifts for: a sick friend, a new neighbor, a birthday surprise, or an everyday “I’m thinking of you” gift.

Thanks for asking for this one, Misty.   

 Dreamy Orange Puffs

·         ½ cup orange flavored instant breakfast drink powder (you can usually find this on the aisle with lemonade)

·         ¾ cup sugar

·         1 ¾ cup all-purpose flour

·         ½ teaspoon baking soda

·         ½ teaspoon baking powder

·         1 stick softened butter or margarine

·         1 egg

·         1 teaspoon vanilla

·         1 ½ cups vanilla chips (on the aisle with chocolate chips)

In a large mixing bowl combine the orange drink powder, sugar, flour, baking soda, and baking powder.  Mix together well.  Using an electric hand mixer or a large wooden spoon beat in the butter or margarine, one egg, and vanilla.  You may need to use your hands.  The dough will be sticky.  Stir in the vanilla chips.

Shape dough into balls the size of walnuts.  Place 2 inches apart on greased baking sheets.

Bake at 375°F for 12 to 14 minutes.  Cool for 5 minutes on baking sheet.  Remove to cooling racks or a plate to finish cooling.

Makes 2 1/2 dozen cookies.

Dreamy Orange Puffs in a Jar

·         ½ cup orange flavored instant breakfast drink powder (you can usually find this on the aisle with lemonade)

·         ¾ cup sugar

·         1 ½ cups vanilla chips (on the aisle with chocolate chips)

·         1 ¾ cup all-purpose flour

·         ½ teaspoon baking soda

·         ½ teaspoon baking powder

·         1 stick softened butter or margarine

·         1 egg

·         1 teaspoon vanilla

In a clean quart size glass jar, layer the orange drink powder.  Press firmly into bottom of jar.  Next pour in the sugar.  Very gently shake jar from side to side to level out sugar.  Then carefully add the vanilla chips.

In a separate bowl mix the flour, baking soda, and baking powder together.  Mix well.  Carefully spoon the flour mixture into the jar on top of the vanilla chips.  You will need to press the flour in firmly and repeatedly to get it all to fit into the jar, but it will go.

If you are giving this away as a gift, add the following directions to a card and attach it to the jar so your gift can be enjoyed.

Empty contents of jar into large mixing bowl.  Use large spoon or your hands to thoroughly blend ingredients.

Add 1 stick softened butter or margarine, 1 egg slightly beaten, and 1 teaspoon vanilla (optional).

Thoroughly mix together.  The dough will be sticky.  You may need to finish mixing with your hands.

Shape dough into balls the size of walnuts.  Place 2 inches apart on greased baking sheets.

Bake at 375°F for 12 to 14 minutes.  Cool for 5 minutes on baking sheet.  Remove to cooling racks or a plate to finish cooling.

Makes 2 1/2 dozen cookies.

Jewish Apple Cake

Apples are still in season here in North Carolina for a little while longer.  One of my favorite cakes to make when apples are in season is this one, Jewish Apple Cake or as it's called in Philadelphia, the Philadelphia Style Apple Cake.  It serves up a lot of large slices for a family get-together or a church supper or just anytime you're having friends over for a meal.  You could also make it ahead of time and freeze it until later for a special event or you could make it and freeze individual slices just for yourself.

Jewish Apple Cake

(or Philadelphia Style Apple Cake)

·         6 cups peeled and thinly sliced Granny Smith apples (about 3 large)

·         1 ½ cups plus 5 tablespoons granulated sugar, divided

·         4 teaspoons cinnamon

·         3 cups all-purpose flour

·         1 tablespoon baking powder

·         ½ teaspoon salt

·         4 eggs

·         ½ cup light brown sugar

·         1 cup vegetable oil

·         ½ cup orange juice

·         2 ½ teaspoons vanilla

Preheat oven to 350ºF.  Grease, sugar, and flour a 10-inch tube pan.

Combine apple slices with 5 tablespoons granulated sugar and cinnamon.  Stir well but gently.  Set aside.

Combine flour, baking powder, and salt in a bowl.  Set aside.

Beat eggs with remaining granulated sugar and brown sugar.  Add vegetable oil, orange juice, and vanilla.  Beat well.  Gradually blend the flour mixture into the egg/sugar mixture.  Mix until well blended, about one minute.

Pour one third of the batter into the prepared tube pan.  Top with half the apple slices, draining off any liquid.  Pour in another third of the batter and top with remaining apple slices.  Top with remaining batter, making sure the apples are covered.

Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean.  Let cool 10 minutes in pan.  Turn out onto a wire rack and let cool completely.  Serves 16.  Remember, this cake freezes well.

Christmas Chewies

When I asked my husband how long he's been making these Christmas cookies, his response was, "Oooo that's a hard one...years and years and years...before we were married...before we were even dating."  Suffice it to say, a very long time.  Not quite decades and decades.  But definitely more than one decade.  We recently celebrated our eleventh wedding anniversary.

Christmas Chewies come in a variety of different colors and flavors.  This Christmas Brian's making fudge ones and lemons ones and strawberry ones.  He can make any flavor, well at least any flavor that is found in a boxed cake mix.  Ooops I might be giving his secret away.  Here's what the dough looks like as it's being formed.

Then you just line them up on the baking sheet.

You can add some decorative sprinkles to the tops prior to baking.

As the cookies bake they flatten out just enough to slather some cream frosting between two of them.  

We're winding down the Christmas cookies baking season.  It's not over yet, but it's getting close.

We're starting to fill tins and plates and containers.

Here's what things are starting to look like at our house about now.

Yumminess at its best!

Buckeyes

Chocolate and peanut butter always make an excellent pairing.  Over the years I have tried out different recipes for this chocolate and peanut butter combination and finally settled on this one.  It makes a nice firm peanut butter bonbon which holds up well when travelling or just transporting them across town.  They make a great finger food as you pop them right in your mouth.  Here's how to get started. 

Buckeyes

Makes about 7 dozen

·         2 (10 oz.) packages peanut butter chips

·         6 ounces cream cheese, softened (I usually use the lighter Neufchatel cheese)

·         14 ounce can sweetened condensed milk

·         1 cup peanuts, finely chopped

·         12 ounce package of Wilton® Candy Melts® - dark cocoa

In a heavy bottomed saucepan, melt peanut butter chips over low heat.

With electric mixer, beat cream cheese until fluffy.  Gradually add sweetened condensed milk as mixer continues beating.

Stir melted peanut butter chips into cream cheese mixture.  Add chopped peanuts.  Mix well. 

Chill for 2 to 3 hours. 

Roll dough into one-inch balls using the palms of your hands.  Follow package instructions to melt Candy Melts®.  Using a wooden toothpick, poke partway into the middle of the ball.  Dip the ball into the melted chocolate a little more than halfway up the sides of it.  Then gently release it onto wax paper.  You may need to gently push it off the toothpick with your fingers.  Leave buckeyes on wax paper until chocolate coating is firm.   

Peel them off of wax paper and store in a sealed plastic container.

The challenge then is to eat only one.

Hungarian Vanilla Kifli

My husband and I lived in Hungary, a country in eastern Europe, for about two and a half years.  We enjoyed learning about the Hungarian culture.  We found Hungarians to be very hospitable and caring people.

Typical families in Hungary have many Christmas traditions which involve food much like typical families in America, if there is such a thing as typical for either culture.  Traditionally Hungarians serve Fish Soup on Christmas Eve.  Their Christmas tree is usually decorated by the adults in the family on Christmas Eve, and the children are invited to view the glowing beauty in all its splendor.  Among the ornaments on the Hungarian Christmas tree you will also find szaloncukor, a fondant and chocolate truffle type of candy wrapped in bright colored foil.  Children will remove a piece of szaloncukor from the tree, eat the candy, and return the foil wrapper to the tree.  Parents smile and pretend not to notice as they fondly remember eating their own share of the sweet treats and replacing the wrappers during their own childhood.

I want to share with you a recipe for a tradional Hungarian Christmas cookie, Vanilla Kifli.  It is very similar to a cookie I grew up eating called Butterballs or Mexican Wedding Cookies.  The Hungarian word, "kifli," means "crescent" like the shape of the crescent moon. 

After some trial  and error in trying to capture the taste of the Vanilla Kifli I tasted in Hungary, I came up with this recipe.  I hope you will consider adding a new cultural tradition to your Christmas baking. 

Vanilla Kifli

Makes about 3 dozen

·         ¾ cup unsalted butter, softened

·         ½ cup granulated sugar

·         2 large egg yolks

·         2 teaspoons vanilla extract

·         2 cups flour

·         ¾ cup ground walnuts

·         Powdered sugar

·         2 (1 ounce) semi-sweet chocolate squares

Using an electric stand or hand mixer, beat together butter and granulated sugar.  Add egg yolks and vanilla.  Beat well. 

Add flour one cup at a time, mixing well in between.  Stir in walnuts until thoroughly combined. 

Place mixture in the refrigerator in a covered bowl for at least two hours; can be placed overnight.  Preheat oven to 400ºF.  Roll dough between hands to form short rope.  Pinch in the middle to make the crescent moon shape.  Place cookies on an ungreased cookie sheet. 

Bake about 10 to 12 minutes.  Bottom of cookies will be lightly browned while tops remain white.  Let cookies cool for about 5 minutes.  Carefully roll crescents into powdered sugar.  Let cool completely.   

Melt chocolate in microwave on low or on the stovetop in a double boiler on low.  Dip small portion of each end of the cookies into chocolate.  Place on wax paper.  Allow to thoroughly cool and set.  Cookies should be kept in sealed container until ready to serve.

   

Oatmeal Crusted Cream Cheese Bars

Oats are a natural whole grain. They add nutrition as well as texture to meals.  Oats make a great crust for  lots of special recipes from chicken to bar cookies to pies to cheesecakes. They are a staple in my kitchen.  Several years ago, I created this recipe to enter into a contest.  I was looking to make a cream cheese dessert with a textured crust to contrast with the smooth cream cheese layer.  Oats were an obvious ingredient to focus on.  I didn't win the contest, but the recipe still became a hit at several events.  You get the wonder of cheesecake in a bite-sized punch. 

Oatmeal Crusted 

Cream Cheese Bars

Makes 36 squares



• ½ cup old fashioned oats
• 1 cup all-purpose flour
• ¾ cup brown sugar, firmly packed
• 1 stick butter, softened
• 8 oz. pkg. low-fat cream cheese (Neufchatel cheese), softened
• 1 large egg
• ¼ cup white sugar
• Christmas sprinkles or red/green colored sugars

Preheat oven to 325ºF.  Grease bottom and sides of a 9 inch square pan.

Combine oatmeal, flour, brown sugar, and butter into a large bowl.  Using a hand pastry blender, work mixture until butter becomes pea sized.  Mixture will be coarse.  Press firmly into the bottom of the 9 inch square pan.  Bake for 10 minutes.

While crust is baking combine cream cheese, egg, and white sugar in medium sized mixing bowl.  Using an electric hand mixer, cream ingredients together for one minute.  With a spatula, spread cream cheese mixture evenly on top of oatmeal crust.  Continue baking at 325° F for 30 more minutes.  Remove from oven.  Allow to cool for 10 minutes.  Top with sprinkles or colored sugars.  If you want the decorations centered on the squares, lightly score out squares before applying sprinkles or colored sugars.  Cool completely.  Cut into 1 ½” squares.  Store in sealed container in the refrigerator.

These are versatile.  You can change the top decorations to pink/red for Valentine’s Day or blue/red for Patriotic holidays or pink/purple/green for Easter.