Summer Food: Cream Cheese Pastry Blueberry-Apple Cobbler and Traditional Blueberry Cobbler

        The Advocate photo: HEATHER MCCLELLAND 

From Denny:  Blueberries.  The awesome blue food we all love.  So, I went hunting for something interesting in the cobbler department for us this week.  The first recipe is from our local newspaper, a blueberry cobbler made with a cream cheese pastry and a filling that consists of a combination of blueberries, apple and lemon.  A cream cheese pastry always tastes great with a fruit filling, especially blueberries!  It's a simple and straightforward pastry recipe with flour, salt and butter but also with cream cheese and a bit of orange juice added to the pastry to spike up the flavor.

The filling calls for fresh blueberries, an apple and lemon juice and lemon zest.  While this recipe calls for sugar I often substitute brown rice syrup or agave syrup in its place for a lower glycemic index than refined white sugar.  Try it half sugar and half agave as an idea, whatever you like at your house, just try experimenting until you find that sweet spot Goldilocks zone for your taste buds!

The second recipe is a traditional blueberry cobbler made in a 9-inch square baking pan like you do for brownies and is from a local Louisiana blueberry grower.  When a recipe calls for margarine, well, I'm no fan of margarine, so I use clarified butter.  If you don't have the time to make your own clarified butter it's now available in grocery stores as I saw a jar in Trader Joe's just last week.

Also note that I use "Tablespoon" and "teaspoon" as an easier read so you don't get confused by small type - by writing it out instead of an abbreviation and also capitalizing Tablespoon.  There have been those moments when I was busy and scan read a recipe only to make a mistake with too much or too little of an ingredient so I changed all my recipes to reflect what I do here on my food blogs.  The whole point is to enjoy a good food experience!

Oh, and the Denny Lyon Gifts ads are from my Cafe Press store.  The profits go to my two favorite charities:  the Greater Baton Rouge Food Bank that feeds half of Louisiana and St. Jude's Children's Research Hospital that has helped thousands of children on the Gulf Coast.  After all, should anyone go hungry in America?  Should any parent have to emotionally stress and experience financial ruin because their child got sick?  Thank you to those of you supporting my gift store effort!...

Maggie Name Dog Tags

Human or pet Ms. Maggie deserves her own personalized jewelry too!

Loads of other products and names available so check back often as new ones added.

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Maggie Name Woven Throw Pillow

Human or pet Ms. Maggie is in the house and deserves her own special pillow!

Loads of other products and names available so check back often as new ones added.

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Summer Food: Deliciously Easy Small Blueberry Cake

                                                                         Photo: The Advocate/HEATHER MCCLELLAND

 

From Denny:  This is an easy to assemble cake, practically a dump cake after you add together the dry ingredients and milk.  You pour the melted butter over the batter without stirring and layer loads of blueberries on top and then bake to get this marbling effect.

Make sure you are using aluminum free baking powder, an easy find at most grocery stores these days and always at health food stores like Trader Joe's.  You could also substitute agave syrup for the white sugar to lower the glycemic index.  I'm considering trying it with brown rice syrup to see how it performs so I'll let you know later how that turns out.  (First we have to finish off my experiment with a rice pudding recipe that came out quite well.)

While this recipe calls for Louisiana blueberries there are plenty of other blueberry growers with very delicious berries in Texas, Mississippi and California and other states too.  Since blueberries have grown in popularity more farmers have turned to growing them.  Get what is local to you so the berries will be fresh.  Buy USA berries which supports workers and farmers in America.

This is a small pan cake (9" x 9") so it is suitable for just a snack for a few friends or a couple of people who regularly cook for two - with leftovers.  Oh, that's too bad, you mean there might be more to enjoy for breakfast?  This would be wonderful at tea time or a coffee break snack at the office or home as this little cake will travel well for picnics and gatherings too.  It would even taste great chilled for the hot summer weather.  Blueberries are awesome and healthy!

Oh, and a big thank you to those of you supporting Denny Lyon Gifts by purchasing products like aprons, t-shirts, pillows, bedding and mugs.  My profits (paid by Cafe Press) go to the Greater Baton Rouge Food Bank here in Louisiana that basically feeds half of the state and also to St. Jude's Children's Research Hospital, two of my favorite charities that help a lot of children.  Who should go hungry in America?  Who should experience financial ruin because your child gets sick?  So, I started up my small store at Cafe Press for some creative fun of designing and to give to these charities.  So, again, thank you for your support.  You guys rock!...

Lucy Name Mug

Is your fav person, dog or cat named Lucy? Check out fun products for her! "Lucy is in the house!" Loads of other names available so check back often as new ones added.

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Lucy Name Canvas Lunch Tote

Lucy - whether human or beloved pet - deserves her own special tote for her yummy treats!

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Fourth of July Recipe: Raspberry and Blueberry Creme Tart

Photo: King Arthur Flour. This festive Berries and Creme Tart is a red, white and blueberry addition 
to a Fourth of July -- or any summer -- gathering.

From Denny:  Want to play with your food like you did when you were a carefree child?  Holidays are the perfect time to have some fun playing with recipes: adult style.  St. Patrick's Day brings about the fun of green beer so why not red, white and blue colorings for Fourth of July celebrations?

Summer berries are so refreshing this time of year when the weather turns hot and humid. Recently, at our house, we enjoyed some very sweet small blueberries imported from Mexico.  They were almost as awesome as Maine blueberries and good to enjoy before the American crops were ready.  For any raw food, especially berries, be sure to wash them in a vinegar and water bath for a few minutes before eating.  Vinegar kills off loads of bacteria and doesn't mess with the flavor like bleach does.  Vinegar is also more environmentally friendly than bleach.  

Just pull out a large mixing bowl like you would to mix up cake batter, fill it with cold water and then add about a couple of tablespoons of white vinegar.  Swirl it around to distribute the vinegar into the water.  Then dunk the entire plastic box filled with berries into the water bath, turning it so the water washes over the berries.  Do for about three minutes or so and then drain the berries.  I don't rinse with water as I want the vinegar to remain a little bit on the berries, especially the ones I don't use for the recipe as it's a snap to store in the fridge, already washed and ready to go the next time you feel like eating a handful of fresh berries as a snack!

Check out this colorful patriotic dessert sure to be a holiday winner:

Floral Blush Shoulder Bag

This customized bag is unique, functional, and durable. It's the bag you'll want to use everyday.  Design available in more handbags, wallets, totes and all sizes bedding, pajamas, pillows, blankets, area rugs and curtains too!

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!

Easy Summer Lemon Icebox Pie

From Denny:  Want to learn how to make a simple Southern summer favorite that is a comfort food classic?  This simple pie is a breeze and is always best with freshly squeezed lemon juice.  Summer is the time when lemons are plentiful and affordable so buy a whole bag and make several pies!  

Just LOVE Clutch Bag

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Romancing The Chocolate: Holiday Cookie: Double-Shot Mocha

Romancing The Chocolate: Holiday Cookie: Double-Shot Mocha: From Denny:  OK, never write a cookie post right before lunch.  It all looks so good you want to rush into the kitchen and start baking! :)  This cookie recipe is basically a dense brownie with pools of melting chocolate oozing out when you break them open straight out of the hot oven!
  
There are two cups of chocolate chips and chocolate chunks in this awesome recipe, certainly more than I'm used to baking.  It's no wonder you can get your chocolate fix in one small cookie all at once.

If you have the discipline to wait until the cookie cools all those chocolate pools solidify into huge nuggets of gooey goodness.  No one ever said these little chocolate gems would last long in your house - or mine!

Peace Christmas Star Round Ornament

Enjoy the profound Peace of the Christmas season!

From Grand World Champion Pit Master: Apple City Barbecue Ribs

From Denny:  How often can you get a renowned grill master, a barbecue world champion, to walk you through the steps to successful and perfect ribs?  Here's your chance. Good Morning, America invited him on to the show to show us his way of making the most delectable mouth-watering ribs.  This is July Fourth and we sure think ribs for this holiday.

Mike Mills has managed to parlay his love of cooking ribs into creating seven national restaurants - from four in Illinois to three in Las Vegas.  This is really amusing:  He is the only barbecue pit master with top-security clearance to board Air Force One.  Mike is also the only barbecue pit master who’s been featured in Vogue magazine for a total of four times.  


Of course he was also inducted into the National Barbecue Hall of Fame in 2010.  You have to read his bio and list of appearances and accomplishments.  The man has been quite busy for the past twenty years!


I took the time to find his various sites.  There are links for his cookbook on Amazon, his link to his bio and list of accomplishments that will make you smile and a link to his restaurant site with several locations.  Mike Mills is big on teaching and holds smoke seminars and consults too.  What a guy.






Mike Mills in the middle, of course

                                      I Love America Mug

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Thanksgiving: Bourbon Cornish Hens, Mushroom Stuffing

                   Image via WikipediaFrom Denny:  Our local newspaper, The Advocate, was running this tasty recipe last month and it sure caught my attention as a tasty alternative to the typical huge honking turkey bird for the holidays.

Here, in the South, bourbon is part of the holiday festivities.  Why not try using it for the hens?  Works for me.  I like my drunken chicken that is swimming in port wine.  Bourbon sounds like fun!  Who knew bourbon only tasted good in a glass, in a Christmas fruitcake or better yet - in a bread pudding sauce? :)

Martha Stewart Thanksgiving Recipes: Pumpkin Bread Pudding, Pumpkin Donut Muffins

Martha Stewart shares a couple of her holiday recipes of what else you can make with that iconic autumnal food: pumpkin.







From Denny: When the holidays roll around every year how often do you go flipping through cookbooks - what's on the shelves or online - to get some new inspiration? Sometimes, the same menu of comfort foods is delightful. Sometimes, it's a real yawner. At our house, we often try a new dish every year combined with the favorites. If the new dish is a hit it becomes inducted into the annual holiday club. :)

When we all think of using pumpkin in a recipe we usually go for the typical pumpkin pie recipe. We love pumpkin pie at our house and the traditional one is low in calories so is a good choice to help keep those calorie monsters in line during the holidays.

But what about trying something new with pumpkin? Martha Stewart presents her sweet pumpkin bread pudding with a milk sauce along with some delectable pumpkin donut muffins. Those muffins sure would make a good breakfast while you are waiting on the turkey to roast.

Well, I'm off to load many more holiday recipes as the rush is on to get them loaded for the season! :)


To watch the video if it does not load, go here.

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Pumpkin bread pudding with dulce de leche

From: Martha Stewart, Everyday Food Magazine, Thanksgiving 101

Serves: 8
Active time: 15 minutes
Total time: 1 hour

Ingredients:

Pumpkin bread pudding:

1 can (15 ounces) pure pumpkin purée
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
Dulce de leche
6 cups whole milk
1 1/2 cups sugar
1/4 teaspoon coarse salt
Remove from heat and whisk in:
3/4 teaspoon baking soda (mixture will foam)

Directions:

Pumpkin bread pudding:

Butter a 2-quart baking dish.

In a large bowl, whisk together the custard: 1 can (15 ounces) pure pumpkin purée, 1 cup whole milk, 1/2 cup heavy cream, 2 large eggs, lightly beaten, 1/4 cup light-brown sugar, 1/2 teaspoon coarse salt, 3/4 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/2 teaspoon anise seed, roughly chopped.

Arrange bread pieces in a dish and pour custard over bread and top with pecans, roughly chopped.

Bake in a 350-degree oven until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.

To store, cover and refrigerate, up to 2 days.

Dulce de leche:

In a medium saucepan combine ingredients, then cook over medium heat and bring to a simmer.

Remove from heat and whisk in 3/4 teaspoon baking soda (mixture will foam).

Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl.

To store, let cool and refrigerate in an airtight container, up to 2 weeks.

Nutritional information per serving:

416 cal; 18.5 g fat (7.7 g sat fat); 10.5 g protein; 54.4 g carb; 4 g fiber

Nutritional information per 2 tablespoons:

127 cal; 3 g fat (1.7 g sat fat); 3 g protein; 22.9 g carb; 0 g fiber
Serving Size








Pumpkin doughnut muffins

From: Martha Stewart, Everyday Food Magazine, Thanksgiving 101

Makes: 12
Active time: 20 minutes
Total time: 1 hour

Ingredients:

3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin purée (from a 15-ounce can)
1 3/4 sticks unsalted butter, room temperature
3/4 cup light-brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.

Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree.

In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.

Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack.

Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)


Nutritional information per muffin:

356 cal; 14.6 g fat (8.8 g sat fat); 5.1 g protein; 52.5 g carb; 2.2 g fiber
Serving Size


*** Check out Holiday Recipes From Dennys Food and Recipes


*** Another version of Pumpkin cupcakes with candy corn decoration photo by norwichnuts @ flickr




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