Archive for the 'Cooking' Category

A DEEP SOUTH SPECIALTY

May 13, 2020 | Author Friend Promo, Cooking

from Leigh Goff

Here is a dessert I confiscated and made my own. This New Orleans treat is perfect on a special night for two as well as holiday gatherings and everything in between.

Here are a few tips to make preparing this dessert easier:

Soak the raisins in bourbon before you start this recipe. You can even soak them a day or two ahead.

The bread you use should be a little dry. If the bread you are using is fresh, after you cube it, spread it out on a sheet pan and put it in a 200° F oven for 10 minutes.

Go easy on the bourbon sauce. It is strong! But so delicious.

Bread Pudding
1 cup raisins
¼ cup bourbon whiskey
1 loaf French bread, at least a day old, cut into 1-inch cubes
1 qt. milk
3 large eggs
2 cups sugar
2 tbsp. vanilla extract
¼ tsp. allspice
¼ – ½ tsp. cinnamon
3 tbsp. butter, melted

Combine raisins and bourbon in a small bowl. Cover and soak for 1 to 2 hours or until the raisins have absorbed most of the bourbon.

Preheat oven to 350° F.

Pour milk into a large bowl. Add bread and press into milk with your hands or a large spoon until all the milk is absorbed.

In a separate bowl, whisk eggs until frothy. Whisk in sugar, vanilla, allspice, and cinnamon. Pour over bread mixture. Add bourbon-soaked raisins, with or without the remaining soaking liquid. Stir gently to combine.

Pour melted butter onto bottom of a 9 x 13-inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in bread mixture then egg mixture.

Bake 35 – 45 minutes, until liquid has set. The pudding is done when the edges are just brown and pulling away from the pan edge.

Bourbon Sauce
½ cup (1 stick) butter, melted
1 cup sugar
1 large egg
½ cup Kentucky bourbon whiskey, amount according to taste

Make the bourbon sauce while the bread pudding is cooking.

Melt butter in a saucepan on low heat. Whisk in sugar and egg. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove pan from heat.

Do not allow mixture to simmer! Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.

Whisk in bourbon. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve with whiskey sauce on the side. This dessert is best eaten the day it is made.

Please allow me to share a sneak peek of my Coming Soon Southern Gothic book while you enjoy your pudding.

Koush Hollow:
Where bayou magic abounds and all that glitters…is deadly.

After her father’s untimely death, Jenna Ashby moves to Koush Hollow, a bayou town outside of New Orleans, dreading life with her wealthy mother.

As the sixteen-year-old eco-warrior is introduced to the Diamonds & Pearls, her mother’s exclusive social club, she comes to the troubling realization that secrets are a way of life in Koush Hollow.

 How do the Diamonds & Pearls look so young, where does their money come from, and why is life along the bayou disappearing?

As Jenna is drawn into their seductive world, her curiosity and concerns beg her to uncover the truth. However, in this town where mysticism abounds and secrets are deadly, the truth is not what Jenna could have ever imagined.

Leigh Goff writes young adult fiction. She is a graduate from the University of Maryland and a member of the Society of Children’s Book Writers & Illustrators (SCBWI).

Born and raised on the East Coast, she now lives in Maryland where she enjoys the area’s great history and culture.

Her third young adult novel, Koush Hollow, a Southern gothic set in New Orleans, will release on September 1, 2020 from The Parliament House.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.

COOL and REFRESHING

May 5, 2020 | Author Friend Promo, Cooking

from Gina Briganti, B.S., Certified Nutrition Consultant

After trying every protein powder in the health food store and in my Urthbox delivery for the last three years, I know this is the best. Why? It’s organic. It’s hemp, which is a known superfood for its complete protein profile. It’s 100% hemp protein, no sugars or flavors added. I love the grind they use, which isn’t too fine, the way you often see with rice protein powder, which means that it blends well and has a nice texture. More bonuses – widely available, gluten-free, dairy-free, and there’s no bitter taste like you see with rice protein powder or pea protein powder.

Here’s an easy recipe to try out. Once you know the basics, you can take your smoothies as far as your imagination will go.

Freeze the strawberries if you want a chilled smoothie and freeze the banana, too, if you want an icy smoothie.

Banana Berry Smoothie
1 banana
1 cup strawberries
1½ cups milk of your choice, but one with protein*
¼ cup Nutiva Organic Hemp Protein Powder

Put the fruit into the blender cup. Add protein powder. Then add milk. If you like a thinner smoothie, you may want to add more milk at this point.

Blend for 45 seconds. Enjoy!

*We use Trader Joe’s Simply Almond and Good Karma + Protein. Both are unsweetened. If you use animal-derived milk, buy organic, grass-fed, and raw, if the laws where you live allow for it. If not, get as close to that standard as you can.

One handy reason why smoothies became and stayed popular is how versatile they are. You can put supplements in and never taste them. I use MSM powder (known for its bitter taste and for its effectiveness) for inherited arthritis. It helps me use my hands all day long without painful, forced rest breaks. Another supplement I put in my smoothie is liquid iodine, which I personally have a high need for to keep my thyroid happy.

Smoothies are fast, easy, and delicious. Pro tip: use only the best ingredients. The fewer toxins you take in, the fewer you have to detox. This way all the good stuff works extra well to give you longevity, happy taste buds, and the freedom to satisfy your cravings.

I have a delicious mocha smoothie recipe. If you want to see it, comment and I will share.

Do you have a favorite smoothie combination?

Nutrition is one of my greatest passions and it’s important for every living being. That’s why I love sharing easy, tasty ways to nourish yourself.

You know what else is important? Having lots of organized tools to turn to when you’re figuring out new parts of your life. Like the ones in this workbook.

One reviewer called it “A personal blueprint for happiness.” You can get your copy here.

I include a monthly workbook exercise in my newsletter, which you can sign up for here. You’ll get 6 Fast Vitality Boosters delivered to your inbox immediately.

In closing I have two questions for you.

What are your dreams?

How can I help you live them?

Thanks for the time we spent together today!
Gina

Gina Briganti is a Holistic Health Consultant, Reiki Teacher, graphic designer and author. You can find her in Dallas, TX enjoying life, following my passion, and helping others do the same.

Connect with Gina through e-mail, on Facebook, her Amazon Author Page, YouTube channel, Instagram, Twitter, Bookbub, and Goodreads.  There are exclusives and announcements that she shares only in her newsletter, which you can sign up for right here.

Bake Something Special this Weekend

April 29, 2020 | Author Friend Promo, Cooking

from Chris Pavesic

Is there anything better than homemade sweet and salty caramel corn? Not only does it taste delicious, the aroma that fills the air when you are cooking it is heavenly.

Baked Caramel Corn
Nonstick cooking spray
24 cups air popped popcorn
1 cup (2 sticks) butter or margarine
2 cups firmly packed brown sugar
½ cup light or dark corn syrup
1 tsp. salt
½ tsp. baking soda
1 tsp. vanilla extract

Preheat oven to 250°F.

Coat bottom and sides of large roasting pan with nonstick spray. Place popped popcorn in roasting pan.

In saucepan, slowly melt butter. Stir in brown sugar, corn syrup, and salt. Heat to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in baking soda and vanilla.

Gradually pour over popped popcorn, mixing well. Bake for 1 hour, stirring every 15 minutes.

Remove from oven, and cool completely. Break apart and store in tightly covered container.

While you enjoy your treat why not read a good book? May I suggest one of the books from my LitRPG series The Revelation Chronicles? ?

In Starter Zone Cami kept herself and her younger sister Alby alive in a post-apocalyptic world, facing starvation, violence, and death on a daily basis. Caught by the military and forcefully inscribed, Cami manages to scam the system and they enter the Realms, a Virtual Reality world, as privileged Players rather than slaves. They experience a world of safety, plenty, and magical adventure.

In the Traveler’s Zone magic, combat, gear scores, quests, and dungeons are all puzzles to be solved as Cami continues her epic quest to navigate the Realms and build a better life for her family. But an intrusion from her old life threatens everything she has gained and imperils the entire virtual world.

Time to play the game.

Above the tree line floats an airship close to three hundred feet long with a slightly rounded wooden hull. Ropes attach the lower portion of the ship to an inflated balloon-like aspect, bright white in color with an identification symbol, a red bird with white-tipped feathers extended in flight, inside a round yellow circle in the center of the canvas. The deck is manned with archers and swordsmen. There are two sets of fore and aft catapults.

What I don’t see are cannons or any other type of a gun large enough to account for the sound of the explosion.

The ship pivots in the air, coming around to point directly at what looks like an oncoming flock of five large birds. Or creatures. They are too big and too strange looking to be birds. They drift closer, flapping their wings.

A moment passes before I realize that they are not creatures either. They are some sort of gliders. A person hangs below each set of the feathered wings, which flap and move with mechanical precision in a sky washed out by the morning sun.

The archers nock their arrows and aim at the flock.

The gliders draw in their wings and dive toward the deck, covering the distance in a few heartbeats. Most of the arrows fly uselessly past the attack force and fall like black rain from the sky. The archers aimed and released the volley too late.

The forward catapult releases a torrent of small rocks at the lead glider. It is a scatter-shot approach that proves effective. There are so many missiles that it is impossible to dodge them all.

But at the moment the stones strike, the other four let loose with fireballs. Spheres of crackling flame spring from their hands, glowing faintly at first and then with increasing brightness. The balls of fire shoot from their hands like bullets from a gun and fly toward the ship, exploding. Pieces bounce off the hull and fall to the ground, throwing hissing, burning globs of magic-fueled fire in all directions, setting everything they touch aflame.

Appetizer? Lunch? You Decide!

April 22, 2020 | Cooking, Family

My sister-in-law Carol is a warmhearted woman who is happy to help out and ready to contribute her delicious recipes to parties. She is the appetizer queen in my book. This is a hearty treat that leaves you wanting these delicious Ham & Swiss Cheese Sliders at every gathering. And lunch, too.

Auntie Carol’s Special Sliders
¾ cup butter, melted
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tbsp. brown sugar
2 tsp. dried minced onion
1 tbsp. poppy seeds, optional
1 lb. ham, sliced thin
1 lb. Swiss cheese, sliced thin
24 mini Hawaiian rolls

Preheat oven to 350° F.

Mix butter, mustard, Worcestershire, sugar, onion, and poppy seeds together in a small bowl. Set aside.

Lay a sheet of parchment paper on a cookie sheet. This helps the roll bottoms not to burn. You can also use cooking spray on aluminum foil for baking the sliders. Line up bottom half of rolls on paper/foil.

Spread half the ham evenly amongst the rolls. Cover with Swiss cheese slices. Top off with the rest of the ham. Place roll tops onto each sandwich.

Stir mustard mixture well and then evenly pour or spoon the dressing over the rolls.

Bake until rolls are lightly browned and cheese is melted, about 20 minutes. Watch carefully as they can burn quickly.

Bake Up Something Good

April 15, 2020 | Author Friend Promo, Cooking

by Linda Lee Greene, Author & Artist

At my advanced age, a ‘mushy’ bottom pretty much comes with the territory. But to save your baked-goods from the same fate, there is a little trick you can use as a deterrent. Keep reading to find it.

Several months ago, I learned that victims of thyroid disorder, which I have been since the age of 16, should adopt a gluten-free diet. Carbs are also a problem for me. I looked around for a nutrition plan that would best suit my needs. I found it in the Keto Diet. A side benefit is that I am losing weight on this easy diet plan. Now when I look in the mirror, I see promise of the svelte and fit creature I was when young. It is a tremendous incentive to keep on keeping on.

A favorite gluten-free, low calorie, low carbs, high protein dessert that I stumbled upon by fooling with a recipe in Keto in 30 Minutes, edited by Jen Fisch of Ketointhecity.com, is one I call ‘Blueberry-Blackberry Cobbler’. I treat myself to a filling and satisfying 2-inch square of it drenched in icy-cold, Aldis’s Friendly Farms Original 30 calories per cup almond milk on many late evenings. Blue Diamond almond milk is also a good one. Neither of them is thick and greasy like Silk almond milk. Coconut milk works, if it is your preference. And no, this dessert will not go to your hips, unless of course, you gobble down the whole thing in one sitting.

Blueberry-Blackberry Cobbler

¼ cup gluten-cholesterol-sugar-free coconut flour
4 large eggs
4 oz. cream cheese, softened, I prefer Neufchatel, it contains less fat and has a tangy bite to it
1½ tsp. baking powder
¼ cup Erythritol or three packets of Stevia, plant-based, sugar-free sweeteners
1 tsp. vanilla extract (organic, if possible)
1 tbsp. lemon zest (I use four drops of ‘Young Living’ essential lemon oil)

Nonstick butter cooking spray
4 pats butter
¼ cup blueberries
¼ cup blackberries

Pre-heat oven to 425º F.

Combine all ingredients before cooking spray together in a mixing bowl.

Coat the sides and bottom of an 8-inch. x 8-inch baking dish with cooking spray.

Place a thin pat of butter in each corner of the baking dish. Set dish in the oven until butter melt, about 2 – 3 minutes.

The thick batter spoons nicely into the warm baking dish. Now here is the trick to avoid turning your cobbler into a ‘mushy-bottomed-mess.’ Rather than mix your fruit into the batter, spoon blueberries and blackberries onto the top of the batter. You can use any fruit you choose, but be careful, most fruits outside the berry family are high in carbs and will go to your hips.

Bake about 20 minutes.

I whip up this delicious dessert in the evening so I can cut myself a warm square of it right out of the oven. It is a yummy soother to a gnarling, late-night tummy.

While your cobbler is baking, how about taking a peek at my latest romance/crime-thriller?

Amid the seductions of Las Vegas, Nevada and an idyllic coffee plantation on Hawai’i’s Big Island, a sextet of opposites converge within a shared fate: a glamorous movie-star courting distractions from her troubled past; her shell-shocked bodyguards clutching handholds out of their hardscrabble lives; a dropout Hawaiian nuclear physicist gambling his way back home; a Navajo rancher seeking cleansing for harming Mother Earth; and from its lofty perch, the Hawaiian’s guardian spirit conjured as his pet raven, conducting this symphony of soul odysseys.

Was it chance or destiny’s hand behind the movie-star and gambler’s curious encounter at Caesars Palace in Las Vegas? The cards fold, their hearts open, and a match strikes, flames that sizzle their hearts and souls. Can they have the moon and the stars, too? Or is she too dangerous? Is he? Can their love withstand betrayal? Can it endure murder?

While the cards at Caesar’s Palace in Las Vegas fail to distract them from their troubled pasts, on the side, the actress and the gambler play a game of ‘will they won’t they’ romance. Meanwhile, an otherworldly hand also has a big stake in the game. Unexpected secrets unfold brimming with dangerous consequences, and finally, a strange brand of salvation.

 

Multi-award-winning author and artist Linda Lee Greene describes her life as a telescope that when trained on her past reveals how each piece of it, whether good or bad or in-between, was necessary in the unfoldment of her fine art and literary paths.

Greene moved from farm-girl to city-girl; dance instructor to wife, mother, and homemaker; divorcee to single-working-mom and adult-college-student; and interior designer to multi-award-winning artist and author, essayist, and blogger. It was decades of challenging life experiences and debilitating, chronic illness that gave birth to her dormant flair for art and writing. Greene was three days shy of her fifty-seventh birthday when her creative spirit took a hold of her.

She found her way to her lonely easel soon thereafter. Since then Greene has accepted commissions and displayed her artwork in shows and galleries in and around the USA. She is also a member of artist and writer associations.

Visit Linda on her blog and join her on Facebook.

Delicious Lenten Side Dish

April 8, 2020 | Author Friend Promo, Cooking

by Alicia Joseph

This vegan recipe is also a fave for my meat-eating friends and family. Give it a try and let me know what you think.

Vegan Baked Beans
1 cup brown lentils
½ cup red lentils
1 carrot, chopped fine
2 stalks celery, chopped fine
½ med. red onion, chopped fine
1 bell pepper, chopped fine, color doesn’t matter
3 cups water + 6 tbsp. water
3 tbsp. flaxseed meal (linseed), chia seeds work too
1½ cups oats
1 tbsp. dried chopped onion
½ tbsp. garlic powder
1 cup ketchup

Preheat oven to 350° F.

Mix both lentils, carrot, celery, onion, and pepper together in a saucepan. Stir in 3 cups water and boil until has evaporated. Be sure to stir often.

In a separate dish, mix flaxseed with 6 tablespoons of water. Let it stand to thicken. This is your egg replacement.

When lentils and vegetables are cooked, slowly pour in oats. Break oats up as much as you can. Stir in lentils so it’s a nice thick consistency. Next add flax mixture, onion, and garlic. Mix well.

Pour contents evenly into a loaf pan. Bake 15 minutes. Pour ketchup over the top and cook for an additional 5 minutes.

Here is a glimpse into one of my books. I hope you enjoy it.

“When a train runs over a penny, the penny changes form, but it can still be a penny if I want it to be. Or, I can make it be something else.”

Lyssa and her best friend Abbey discover a hideout near the train tracks and spend the summer before sixth grade hanging out and finding freedom from issues at home. Their childhood innocence shatters when the hideout becomes the scene of a tragic death.

As they’re about to graduate from high school, Abbey’s family life spirals out of control while Lyssa is feeling guilty for deceiving Abbey about her sexuality.

After another tragic loss, Lyssa finds out that a penny on the track is sometimes a huge price to pay for the truth.

 

Alicia Joseph grew up in Westchester, Illinois. She has many works-in-progress that she hopes to finish soon. Life permitting.

When she is not writing, Alicia enjoys volunteering with animals, rooting for her favorite sports teams, and playing “awesome aunt” to her nine nieces and nephews.

Learn more about Alicia Joseph on her blog. Stay connected on Facebook and Twitter.

DETOX WHILE YOU QUENCH YOUR THIRST

March 25, 2020 | Author Friend Promo, Cooking

from Leigh Goff

These 4 Lemon Detox Water Recipes make it easy to increase your water intake, lose weight, and support your immune system. They take only minutes to make and taste amazing! Look and feel great by adding detox water to your routine. The recipes come from Joyful Healthy Eats. Be sure to go to the website. Enjoy!

Lemon Mint Water
• 3–4 slices of lemon
• 3 sprigs of mint
• 8 oz. of purified water

Add fresh lemons slices, mint, and water to a large glass. Muddle the mint a little if you’d like to really taste the flavor. Chill and drink.

Image courtesy of  Distillata Healthy Living

Lemon Blueberry Water
• 3–4 slices of lemon
• 10 fresh blueberries
• 8 oz. purified water

Add fresh lemons slices, blueberries, and water to a large glass. Chill and drink.

Cucumber Lemon Water
• 3–4 slices of lemon
• 4 slices of cucumber
• 8 oz. purified water

Add fresh lemons slices, cucumber, and water to a large glass. Chill and drink.

Lemon Ginger Water
• 3–4 slices of lemon
• 3 slices of fresh ginger root (1/4″ slices with skin on)
• 8 oz. purified water

Add fresh lemons slices, ginger slices, and water to a large glass. Chill and drink.

Please allow me to share a sneak peek of my Coming Soon Southern Gothic book while you enjoy your refreshing drink.

Koush Hollow:
Where bayou magic abounds and all that glitters…is deadly.

After her father’s untimely death, Jenna Ashby moves to Koush Hollow, a bayou town outside of New Orleans, dreading life with her wealthy mother.

As the sixteen-year-old eco-warrior is introduced to the Diamonds & Pearls, her mother’s exclusive social club, she comes to the troubling realization that secrets are a way of life in Koush Hollow.

 How do the Diamonds & Pearls look so young, where does their money come from, and why is life along the bayou disappearing?

As Jenna is drawn into their seductive world, her curiosity and concerns beg her to uncover the truth. However, in this town where mysticism abounds and secrets are deadly, the truth is not what Jenna could have ever imagined.

Leigh Goff writes young adult fiction. She is a graduate from the University of Maryland and a member of the Society of Children’s Book Writers & Illustrators (SCBWI).

Born and raised on the East Coast, she now lives in Maryland where she enjoys the area’s great history and culture.

Her third young adult novel, Koush Hollow, a Southern gothic set in New Orleans, will release on September 1, 2020 from The Parliament House.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.

IT’S A WONDER TO BEHOLD

March 17, 2020 | Cooking

Presenting the traditional St. Patrick’s Day meal most North Americans will enjoy with a cold Harp Lager, Guinness Stout, Killian’s Irish Red Lager, or Smithwicks Ale. But here’s a newsflash, Boyo, except for the beer you’ll never find corned beef served anyway on the Old Sod. That’s right. Our Irish brethren look at us in amazement, but that’s never stopped us Yanks from creating traditions. So pour another wee dram and let’s get cooking.

Corned Beef

1 5lb. corned beef brisket*
2 med. onions, peeled and quartered
4 peppercorns
1 bay leaf
3 bottles of beer, not Lite
water to cover

Preheat oven to 300 F°.

Place beef in a Dutch oven. Add remaining ingredients, including spice packet that comes with the beef.

Bring to a boil on stovetop. Place in oven and roast for 3 hours or until meat is fork tender.

*Don’t stint on the beef. It cooks down to approximately half. I learned this lesson the hard way.

Here’s a tip from my butcher Raoul. Always buy corned beef flat cut. It has less fat than the point. Therefore you get more meat for your money.

Vegetables
6 med. red potatoes, peeled and quartered
6 carrots, scraped and cut into 2″ pieces
1 celery stalk, cut into 2″ pieces
1 med. green cabbage, cut into 8 wedges
1 cup corned beef cooking liquid
water

You can prep all the veggies and store in a large container covered by cold water until you’re ready to cook them. Refrigerate so vegetables remain crisp.

Place veggies in a large pot. Stir in corned beef cooking liquid. Add water to cover vegetables by 2 inches. Cover pot. Set cooking temp at medium. Bring to a boil. Reduce heat so the pot doesn’t cook over, but maintain a soft boil. Cook about 30 minutes or until veggies are fork tender.

Horseradish Sauce

1 cup sour cream
2 tbsp. prepared horseradish
1 tsp. fresh chives, snipped short

Combine all ingredients in a medium bowl. Stir well.

Transfer to a serving dish, cover, and refrigerate until ready to serve.

Dea Ithe!

Sloane

IT’S A WONDER TO BEHOLD

March 16, 2020 | Cooking

Presenting the traditional St. Patrick’s Day meal most North Americans will enjoy with a cold Harp Lager, Guinness Stout, Killian’s Irish Red Lager, or Smithwicks Ale. But here’s a newsflash, Boyo, except for the beer you’ll never find corned beef served anyway on the Old Sod. That’s right. Our Irish brethren look at us in amazement, but that’s never stopped us Yanks from creating traditions. So pour another wee dram and let’s get cooking.

Corned Beef
Cabbage
Carrots
Potatoes
Bakery Rye Bread
Horseradish Sauce
Mustard
Irish Beer and plenty of it

Corned Beef

1 5lb. corned beef brisket*
2 med. onions, peeled and quartered
4 peppercorns
1 bay leaf
3 bottles of beer, not Lite
water to cover

Preheat oven to 300 F°.

Place beef in a Dutch oven. Add remaining ingredients, including spice packet that comes with the beef.

Bring to a boil on stovetop. Place in oven and roast for 3 hours or until meat is fork tender.

*Don’t stint on the beef. It cooks down to approximately half. I learned this lesson the hard way.

Here’s a tip from my butcher Raoul. Always buy corned beef flat cut. It has less fat than the point. Therefore you get more meat for your money.

Vegetables
6 med. red potatoes, peeled and quartered
6 carrots, scraped and cut into 2″ pieces
1 celery stalk, cut into 2″ pieces
1 med. green cabbage, cut into 8 wedges
1 cup corned beef cooking liquid
water

You can prep all the veggies and store in a large container covered by cold water until you’re ready to cook them. Refrigerate so vegetables remain crisp.

Place veggies in a large pot. Stir in corned beef cooking liquid. Add water to cover vegetables by 2 inches. Cover pot. Set cooking temp at medium. Bring to a boil. Reduce heat so the pot doesn’t cook over, but maintain a soft boil. Cook about 30 minutes or until veggies are fork tender.

Horseradish Sauce

1 cup sour cream
2 tbsp. prepared horseradish
1 tsp. fresh chives, snipped short

Combine all ingredients in a medium bowl. Stir well.

Transfer to a serving dish, cover, and refrigerate until ready to serve.

Dea Ithe!

Sloane

Breakfast or Dessert? How About Both!

March 11, 2020 | Cooking

Our longtime friend Ann Druetzler is a creative cook and baker. She is always happy to share her delicious recipes, and I’m always excited to receive them. You are going to love her version of Blueberry Buckle so keep it recipe handy. You’ll want to make it many times.

Blueberry Buckle
2 cups flour
1 cup sugar
3 tsp. baking powder
1 tsp. salt
⅓ cup margarine or butter, softened
1 cup milk
1 large egg
2 cups blueberries, fresh or frozen thawed

Preheat oven to 350° F.

Grease a 19 x 9-inch pan well.

Beat all ingredients, except berries, in a large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes. Be sure to scrape the bowl occasionally.

Gently fold in berries. Pour batter into pan.

Streusel
½ cup chopped nuts
⅓ cup brown sugar, packed
¼ cup flour
½ tsp. cinnamon
3 tbsp. firm margarine or butter

Mix all ingredients together in a medium size bowl until crumbly.

Sprinkle streusel over the blueberry batter.

Bake 40 – 45 minutes until a toothpick inserted in the middle comes out clean.