Blueberry Crumble

Blueberry Crumble

Blueberry Crumble

For the Crust

2 Sticks of unsalted butter

1/2 c. sugar

2 1/2 c. flour

1/2 tsp. salt

For the Filling

2 blocks of cream cheese ( room temperature )

1/2 c. sugar

1 large egg ( room temperature)

1/ 2 c. sour cream

1 tsp. vanilla

1 Tbsp. lemon zest

juice of one lemon

3 c. fresh blueberries

For the Topping

1 stick of melted unsalted butter

1/3 c. sugar

1 c. all purpose flour

1 tablespoon light brown sugar

Preheat oven to 350 degrees.  Spray cooking spray on bottom and sides of a 9×13 pan

Mix with hand mixer the ingredients for the crust and spread on the bottom of pan.  Bake for approximately 20 minutes or until golden brown.  Let cool

While the crust is cooling, mix ingredients together for the filling, minus blueberries.  Mix until creamy then fold in the fresh berries. Layer the filling over the cooled crust.

Mix together the ingredients for the topping and layer evenly over the filling.

Place the crumble in the oven for approximately 40 minutes.  Until the topping is golden and the center is set.  Let the crumble cool at room temperature and then refrigerate until ready to serve.

Of course this tastes great solo or with a side serving of vanilla bean ice-cream.  A perfect Easter treat.  Enjoy!

Peachy Keen

Peachy Keen

It is peach season here in Colorado and our Palisade peaches are unbelievably yummy!

I want to share two recipes with you.  One is a peach cobbler that my grandma used to make and the other is a peach salsa recipe.  Both are super easy and a great way to enjoy peaches this summer.

PEACH COBBLER

Ingredients:

5 peaches , peeled, cored and sliced (about 4 cups)

3/4 cup granulated sugar

1/4 teaspoon salt

1 Tablespoon lemon juice

For the Cobbler batter:

6 Tablespoons of unsalted butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

DIRECTIONS:

  • Add the sliced peaches, sugar and salt to a saucepan  – Cook on medium heat for just a few minutes, until the sugar is dissolved.
  • Preheat oven to 350 degrees. Slice butter into pieces and arrange them on the bottom of a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  •   In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. 
  • Pour the peaches over the top of the batter.  Sprinkle cinnamon and nutmeg over the top of the peaches.
  • Bake at 350 for approximately 40 minutes until golden brown.

I think cobbler tastes best when it is served warm and with a generous scoop of vanilla bean ice-cream on top.

Peach Salsa

1 16 oz. can diced tomatoes

1 bell pepper, seeded and chopped into small pieces

1 medium yellow onion, chopped

2 jalapenos, seeded and chopped 

1 1/2 pounds of peaches, peeled and diced

1/2 bunch of fresh cilantro, chopped

2 Tbsp. fresh lime juice

1 tsp. lime zest

1 1/2 tsp. salt

1 tsp. Trader Joes Everyday Seasoning

Mix all ingredients together and let sit in the refrigerator for a couple of hours to let the flavors mix well before serving.

This is great served with tortilla chips or my favorite, served on top of grilled Halibut.

 

Enjoy !  I would love to hear about how you served these yummy recipes to your family and friends.

 

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Carrot Cake is one of my favorite desserts.  It is so easy to make and always looks great and tastes delicious.  To make life easy, I dump all the ingredients into my Kitchen Aid and turn it on.  I also use baby food carrots for the pureed carrot part.  You can also substitute pecans for walnuts.

This recipe was first given to me about 30 years ago by my friend Kaye. She would always use fresh edible flowers to decorate the top.

ENJOY

 

Carrot Cake

Mix all of the ingredients in a large mixing bowl ( I dump it all in and turn on the KitchenAid )

3 C.  All Purpose Flour

3 C. Sugar

1 tsp. salt

1 Tbsp. baking soda

1Tbsp. ground cinnamon

1 1/2 C. corn oil

4 large eggs

1 Tbsp. vanilla

1 1/2 c. chopped walnuts

1 1/2 c. shredded coconut

4 jars of baby food carrots ( app. 1 1/3 c. pureed carrots)

3/4 c. drained crushed pineapple

Bake in a 350 degree oven for approximately 35-40 minutes

Cream Cheese Frosting

8 ounces cream cheese at room temperature

6 Tablespoons of sweet unsalted butter at room temperature

3 c. powdered sugar

1 tsp. vanilla

1 tsp. fresh squeezed lemon juice

Cream together butter and cream cheese

Slowly sift in powdered sugar

Stir in the vanilla and lemon

Mix until creamy

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