Peach blueberry pie

September 17, 2017 at 4:54 pm | Posted in Pie | Leave a comment
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Filling

3/4 cup sugar – 1/2 cup
2 tablespoons cornstarch
1/2 teaspoon ground ginger – omitted
5 medium (3 cups) fresh peaches*, peeled, sliced – frozen but should’ve thawed it before hand
1 cup fresh blueberries – would be nicer if it was thawed
2 teaspoons freshly grated lemon zest

Topping

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar – I used white sugar instead, slightly less than 1/2 cup
1/2 teaspoon ground cinnamon
1/3 cup cold Land O Lakes® Butter, cut into chunks – I over melted my butter
  • Combine sugar, cornstarch and ginger in bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
  • Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool. – I think my fruits were frozen so it took extra long to bake, ended up with burnt crust and watery inside but my brother and I thought the sweetness was just fine.

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Peach and Blueberry Greek Yoghurt Cake

September 4, 2017 at 7:41 pm | Posted in Cakes | Leave a comment
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Ingredients

Recipe taken from Julia Sallbum

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries -> I added 1/2 c frozen berries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

I just greased my pan without parchment paper. the cake is a little much, bland and dry? I’d add less flour next time and push my fruits deeper into the cake next time. 

peace recipe

August 26, 2017 at 2:09 pm | Posted in Cakes | Leave a comment
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winning peach cobbler VI recipe

http://allrecipes.com/recipe/18469/peach-cobbler-vi/?internalSource=hub%20recipe&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2023

peach and blueberry yoghurt cake:

http://juliasalbum.com/2014/10/peach-and-blueberry-greek-yogurt-cake-recipe/

Juicy peace crisp:

http://allrecipes.com/recipe/53110/juicy-peach-crisp/?internalSource=recipe%20hub&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2023

spare: jackie’s fresh peach cobbler

http://allrecipes.com/recipe/238968/jackies-fresh-peach-cobbler/?internalSource=recipe%20hub&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2050

 

Blueberry banana bread

May 11, 2017 at 8:43 pm | Posted in bread, Cakes | Leave a comment
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Blueberry banana bread

recipe taken from the recipe critic

Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour
Instructions
  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

I used frozen berries and it was fine. the batter seems a little less for two loaf pans. I’m also a little apprehensive without using any milk.. but turned out just fine! maybe I added a little too many blueberries..

Bluberry Raspberry Scone

February 13, 2016 at 9:27 am | Posted in breakfast, scone | Leave a comment
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Blueberry Raspberry Scones

recipe taken from http://www.siftingfocus.com/2012/03/blueberry-raspberry-scones-baking-recipe/

16 tablespoons unsalted butter (2 sticks), frozen whole *
1 1/2 cups fresh berries ** (Any combination of blueberries, raspberries, blackberries or strawberries may be used.)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 oz), plus additional for work surface
1/2 cup sugar (3 1/2 oz), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

Method:

Adjust oven rack to middle position and heat oven to 425˚F. Line a baking sheet with parchment paper.

Score and remove half of wrapper from each stick of frozen butter.  Grate unwrapped ends on large holes of box grater (grate a total of 8 tablespoons).  Place grated butter in freezer until needed.  Melt 2 tablespoons of remaining ungrated butter and set aside.  (Save remaining 6 tablespoons butter for another use.)  Place berries in freezer until needed.

Whisk together milk and sour cream in medium bowl; refrigerate until needed.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.  Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add milk mixture to flour mixture; fold with spatula until just combined.  With rubber spatula, transfer dough to liberally floured work surface.  Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12 inch square.  Fold dough into thirds like a business letter, using a bench scraper or a metal spatula to release dough if it sticks to rolling surface.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square.  Transfer dough to a plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12-inch square again.  Sprinkle berries evenly over surface of dough, then press down so they are slightly embedded in dough.  Using bench scraper or a thin metal spatula, loosen dough from work surface.  Roll dough, pressing to form tight log.  Lay seam-side down and press log into 12 by 4-inch rectangle.  Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles and transfer to prepared baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar.  Bake until tops and bottoms are golden brown, 18 to 25 minutes.  Transfer to wire rack and let cool 10 minutes before serving.

*   Although the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used.

** An equal amount of frozen berries can be substituted.  Keep frozen until ready to use.  Cut larger berries into 1/4 to 1/2 inch pieces.

It turned out AMAZING!

To Die For Blueberry Muffin

August 21, 2014 at 11:13 pm | Posted in Cakes, Muffin | Leave a comment
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Blueberry Muffin
recipe from Allrecipe
IMG_20140821_222944

PREP
15 mins

COOK
25 mins

READY IN
40 mins

Ingredients
Original recipe makes 8 large muffins… but the topping is good for two recipe so either double the rest or cut down topping recipe by half

1 1/2 cups all-purpose flour

3/4 cup white sugar -> I cut it down to 1/2 cup or less

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

my note: I think my aunt and mom made it in 9×9″ square pan before and it turned out great as well… yumyum once again, so good

Classic Blueberry Pie

August 21, 2014 at 10:11 pm | Posted in Pie | Leave a comment
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Classic Blueberry Pie

(recipe from Betty Crocker)

IMG_20140808_173910 IMG_20140808_233117

30 min Prep Time
2 hr 0 min Total Time
8 Servings

Ingredients

Pastry

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling

3/4 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired
 

Directions

  • 1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4 In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • 5 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

my note: The pie crust was really good, but it was really sweet so definitely cut down on sugar… I had to balance it out with lots of crust so maybe cut it down to 1/3 cup next time? made it with T 😛

Blueberry Turnover

September 2, 2012 at 6:18 pm | Posted in miscellaneous dessert | 2 Comments
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Blueberry Turnover

(recipe taken from Graceful Cuisine )

Makes 4 turnovers

1 cup all-purpose flour
7 tbsp chilled unsalted butter, cut into 7 pieces
1 large egg
1 tbsp sugar
1 1/2 tsp chilled heavy cream
1 tsp fresh lemon juice
1/2 tsp salt

For the filling

3 tsp sugar
1 tbsp all-purpose flour
1/2 tsp ground cinnamon
1 cup fresh blueberries, rinsed and air dried
1 tbsp milk

In the bowl of a stand mixer, combine the flour, butter, egg, sugar, cream, lemon juice and salt.  Beat on medium-low speed with the paddle attachment until dough starts gathering together in big clumps.  Turn the dough out onto a work surface and gather it together.

Cut the pastry in half and shape into squares using your fingers to about 1 inch thick.  Wrap each square in plastic wrap separately and chill for at least 20 minutes and up to 2 hours.

Line a rimmed baking sheet with parchment paper and set aside.

Roll out one of the pastry squares using a floured rolling pin onto a lightly floured work surface.  Roll it into a rectangle that is about 1/4 to 1/2 inch thick.  Repeat with the other pastry square.  If the dough is too sticky, dust with a little flour one teaspoon at a time.  Cut the dough into 4 rounds, each 4 to 5 inches in diameter.  You can use an inverted bowl as a stencil.  Remove the excess dough around the dough rounds and gather it for another use.  Run a metal spatula under each dough round to separate it from the work surface.

Combine the sugar with the flour and cinnamon in a medium bowl, stirring to combine.  Add the blueberries and gently toss to coat well.

Put a heaping tablespoon of blueberries in a single layer on one half of the dough round.  Dampen the pastry edges with a little water and carefully fold the other side of the pastry dough over the berries to make a half moon.  Press the edges of the dough together with your fingers followed by the tines of a fork.  Use a spatula to transfer the prepared turnovers onto the baking sheet.  Repeat the process with the remaining pastry dough.

When all the turnovers are assembled, refrigerate for at least 15 minutes and up to 2 hours.

Preheat the oven to 400oF with a rack in the middle.

Brush the tops of the turnovers with the milk using a pastry brush.  Sprinkle with granulated sugar or coarse sugar.  Bake until golden brown (about 20 minutes).  Remove from the oven and cool in the pan on a cooling rack.  Serve warm or at room temperature, with ice cream if desired!

My brother and I baked it together this time 😀 we doubled the recipe and make 8 in total. no changes… Oh I accidentally added 1 tbs of milk into the blueberry mixture along with sugar, flour, and cinnamon x.x. After baking, the sides didn’t stick and the blueberry “sauce” all leaked out.  Perhaps we should’ve wet the sides with milk before sealing. 

We also had it right away when it was steaming hot because it looks too yumm :9 and we were so eager to eat it 😛 We had it with ice cream too I guess in my mind to cool it down but it kinda covers the goodness of the turn-over. The crust is very nicely done. Very yummy but taste very buttery and pastry like. perhaps can be thinner as well. We made it 5 inches in diameter and (less than?) 1/4 inches thickness. 

Peach Blueberry Cake

June 14, 2012 at 10:34 pm | Posted in Cakes, Pie | Leave a comment
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Peach Blueberry Cake Recipe (from simply recipe)

INGREDIENTS

For the pastry crust:

Image

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon vanilla

For the filling:

  • 1/2 cup sugar (50ml)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon quick-cooking tapioca (1heaping tbs of cornstarch) 
  • 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
  • 1 cup blueberries (1/2 pint)
  • 1 tablespoon fresh lemon juice

Special equipment needed:

  • A 9 to 9 1/2-inch (24-cm) springform pan

METHOD

1 Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

2 Butter and dust with flour the inside of your springform pan. Press dough onto bottom and evenly (about 1/4 inch thick) about two inches up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

3 Put oven rack in middle position and preheat oven to 375°F.

4 Make the filling while the pastry chills. Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery. Transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat.

5 Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

6 Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Note that although the cake will come out of the oven somewhat liquidy. The liquid should gel nicely as the cake cools.

Yield: Serves 8.

ImageImage

I didn’t use a food processor to mix the dry ingredients together simply because i don’t have one. I’m going to try it tomorrow. Hopefully it’ll turn out alright. 

I also used 5 yellow peaches and 1 nectarine and 1 c. of blueberry. cut the peaches into 8. and nectarine into 16. 

Turned out well.. bro says the middle’s too sweet, mom says it’s not sweet enough. I was thinking either way it could be eaten with ice cream or a squirt of wipe cream will make it 🙂 I’m pretty satisfied with the result and my bro seemed to like it 🙂 (says to keep it than delivering it my uncles and aunties ) 

Lemon-Blueberry Yogurt Loaf

June 4, 2012 at 4:29 pm | Posted in Cakes, Loaf | Leave a comment
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Lemon-Blueberry Yogurt Loaf

For the Loaf:
  • 1 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar
For the Lemon Glaze:
  • 1 cups confectioners’ sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice
Directions:
  1. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
  2. In a medium bowl, sift together flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
  5. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  6. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
  7. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Yields: 1-9×5 loaf

I didn’t make the lemon glaze but it still tasted yummy! It was moist but I’d try to substitute melted butter for vegetable oil so it smells buttery 😛

recipe from sweet pea’s kitchen 🙂

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