From our Food Goddess, TaMara:
I was thinking all week I wanted to do a dessert theme for the recipe exchange tonight and when I went to put it together this morning, blueberries are what called to me. So it went from desserts to blueberry desserts. For most recipes you can substitute any fruit if you prefer.
If fruit desserts aren’t your style, if you search on chocolate on the blog, you’ll find over 100 recipes.
JeffreyW makes a nice Lemon Blueberry Bread, combining two of my favorite flavors. Click here for the recipe and photos.
For a healthier option full of blueberry flavor, how about a Blueberry Sorbet, recipe here.
And my first try at a Blueberry Pie, which turned out pretty good for a rookie, click here for the recipe.
What’s on your plate for the weekend? What’s your favorite dessert, something healthy or total decadence? Share your thoughts and recipes in the comments.
Tonight’s featured recipe was just me goofing off in the kitchen wondering what I could come up with for something different.
I wondered what would happen if I substituted blueberries for raisins in a traditional oatmeal cookie. The results were tasty and moist. The blueberry flavor was intense. I used frozen blueberries and left them frozen to keep the dough from turning into ‘smurf dough’.
½ cup butter
¾ cup brown sugar
¼ tsp cinnamon
¼ tsp vanilla extract
½ tsp baking soda
¼ tsp baking powder
1 cup flour
2 cups rolled oats (long cooking)
1 cup blueberries
baking sheet & bowl
In bowl, cream together butter & sugar, add egg and mix well. Add cinnamon, vanilla, soda, baking powder and flour. Slowly mix in oats until well blended. Gently fold in blueberries. Drop onto cookie sheet. Bake at 350 degrees for 10-12 minutes, until golden. Makes 24 cookies. Refrigerate.
As a note, I’ve used chopped apples instead of blueberries with great results.
That’s it for this week. If you need the Enchilada Pie dinner menu and shopping list, it’s here. Until next week – TaMara