Blueberry Bread

Southern Living October 20081 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 cup blueberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
2 tablespoons lemon juice

Preheat oven to 350°.

Stir together flour and next 3 ingredients in a medium bowl; stir in blueberries.

Whisk together sugar and next 4 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan or mini loaf pans.

Bake at 350° for 1 hour(large loaf) or 35 minutes (mini loaves) or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Blackberry Bread: Prepare recipe as directed in Step 1, substituting 1 1/2 cups fresh or frozen blackberries for blueberries. Proceed with recipe as directed, increasing bake time to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.

Blueberry Muffins

1 egg

1/2 cup of buttermilk
1/4 cup apple sauce
1 1/2 cups self rising flour
1/2 cup sugar
1 cup blueberries

Preheat oven to 400. Line a muffin pan with paper cups or spray with cooking spray.

Combine above ingredients.

Divide batter evenly in muffin pan.

Bake for 20 minutes.

Makes 12 muffins

Blueberry Crisp

Martha Stewart Living June 2009
FOR THE FILLING
6 cups blueberries
1/2 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt

FOR THE TOPPING
3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Spicy Baked Rigatoni

Parade May 10, 2009

2 tbsp olive oil

1 lb Chicken sausage, casing removed

12 oz rigatoni pasta

2 cups marinara sauce

1/2 cup basil, torn into small pieces

1 tsp oregano

1/4 tsp red pepper flakes

12 oz mozzarella, shredded

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Heat the olive oil in a skillet. Add the sausage and cook until done. Break up any clumps. Drain and place in a large bowl.

Cook pasta according to directions on package. Drain well and add to sausage. And remaining ingredients (only use half the cheese). Spread evenly in prepared pan. Top with remaining cheese.

Bake 20 minutes.

Oatmeal Cookie Cobbler

Original Recipe
Topping:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 large egg
1 cup flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1 tsp cinnamon

Filling:
11 cups fruit, sliced
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Cooking spray

Preheat oven to 350°.

To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and cinnamon; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.

To prepare filling, combine fruit, 1/4 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over fruit mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.

Honey Butter Zucchini Bread

Original Recipe

3 cups self-rising flour
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3 eggs
1/2 cup sugar
1/2 cup apple sauce
1/2 cup melted butter
1/2 cup honey
2 tablespoons vanilla extract
3 cups grated unpeeled zucchini
1/2 cup toasted coconut

Preheat oven to 350 degrees. Spray mini loaf pans with Pam.

Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.

Whisk eggs, sugar, apple sauce, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.

Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in pan five minutes. Then remove and place on cooling rack.

Blueberry Zucchini Bread

Original Recipe

3 eggs
1 cup apple sauce
3 teaspoons vanilla extract
1-1/2 cups sugar

1/2 cup brown sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 cups fresh blueberries

Preheat oven to 350 degrees

Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, apple sauce, vanilla, and sugars. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.

Slow Roasted Chicken

1 tsp salt
1 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp poultry seasoning
1/2 tsp black & red pepper
1 tablespoon fresh rosemary, chopped

Combine above ingredients in small bowl

1 onion, chopped in 5 or 6 pieces
1 whole chicken, rinsed and patted dry

Loosen skin on chicken. Rub seasoning on skin and under it. Stuff the onion in the cavity of the chicken. Wrap tightly in plastic wrap. Put in fridge for at least 2 hours.

Preheat oven to 200.

Bake for 6 hours or until chicken reaches a temp of 180.