Tag Archives: blueberry

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Blueberry Lemon Scones

I got to play in the kitchen today…. and chose to experiment with a scone recipe that uses my favorite @JiffyMixes baking mix. Jiffy mix has been made by the Chelsea Milling Company, a family-owned business started in 1901. Since we lived in Chelsea, MI for a number of years, I love to use this product for biscuits, scones, pancakes, or even fried chicken… it’s so versatile. Here’s a photo of the box – look for it in the baking aisle of your local grocery store.

INGREDIENTS:

  • 1 1/2 cups Jiffy Mix
  • 3 TBSP sugar
  • 1 1/4 tsp lemon zest (I use the zest of one lemon)
  • 1/2 heaping cup blueberries, if using frozen, don’t thaw (I use 1 handful of blueberries)
  • 1 egg
  • 3 TBSP liquid (I used a mixture of half almond milk, half @BoordyVineyards white wine)
  • 1/2 tsp vanilla extract

DIRECTIONS:

  • Preheat oven to 375* F
  • In a large bowl, blend Jiffy Mix, sugar, egg, liquids, and vanilla. Add zest and berries and mix thoroughly, but gently.
  • Lay a piece of parchment on cookie sheet and scoop out dough into small scones. I use a medium size cookie scoop and lightly press the dough down to flatten slightly. I like to lightly dust dough with sugar before baking
  • Bake in preheated oven for 10-15 minutes until edges begin to brown.
  • Let cool for at least 5 minutes before drizzling with glaze.

If you choose, you can drizzle the scones with a simple glaze made with the juice of one lemon and confectioner’s sugar. In this case, I also added a dash of salt and a splash of fat-free half and half. This is all personal preference, but I think it makes the scones look delicious!

I’ve made this recipe using a lot of different blends of add-ins such as dehydrated raspberries with cocoa nibs and orange zest with mini chocolate chips. The basic recipe isn’t difficult and doesn’t take a huge time commitment, which makes it a winner in my book.

I hope you’ll try this recipe and let me know what different combinations you’ve found to be delicious as well.

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Starter Recipe: Red, White, and Blue Trifle (with variations)

Desserts can be one of the most fun things to bring to a gathering.  Not only is it the last thing people may have that evening, it’s also an easy way to up the “wow” factor in your contribution to the event.  I adore trying new things that are complicated and take lots of steps, but there are times when all I want is to be able to whip up something simple and quick before hurrying off to a friend’s house.  This is the BEST dessert for such an occasion, IMHO.  I love that you can personalize it any way you choose, you can increase or decrease the calorie count, and you can substitute almost any flavor and still have a really fantastic dessert.  RedWhiteandBlueTrifle

Here are the basic ingredients:

  • cake (I used a store-bought angel food cake, but any type of cake or brownie will work well here)
  • filling (I used 2 store-bought pie fillings, but you could opt for mousse or pudding if you so prefer)
  • wine (you can omit this addition if you like…. again, do what you want!)
  • whipped topping (anything light and airy is wonderful… real whipped cream or whipped topping… your choice)

NOTE: In this specific dessert, I added a few tablespoons of a light, dry Pinot Grigio to each can of pie filling before I began assembling my dessert. For the first layer, I tore half the angel food cake into small pieces and spread them on the bottom of a trifle dish.  I then added one can of strawberry pie filling (to which I had already added the Pinot Grigio) and then spooned an entire small container of light whipped topping and spread it out to the edges. *Make sure to spread each layer to the edge of the dish so they’re easily seen from the side.  For the second layer, I tore the remainder of the angel food cake into small pieces and spread them across the entire dish.  I added one can of blueberry pie filling (which had already been doused with wine) and spooned the second container of whipped topping to cover the dessert.  My final addition was a sprinkling of gold sugar crystals, just for decoration.

My cousin makes this recipe using cherry pie filling and then names it “Cherries in the snow”… it’s my son’s “go-to” dessert when he’s asked to bring something to an event.  I’ve also added vanilla pudding between the pie filling and the whipped topping (or you can add it between the cake and the pie filling).

If you really like chocolate, I would HIGHLY suggest making a brownie trifle:

  • Use red wine in place of the water in a store-bought brownie mix and use that to replace the angel food cake
  • Use chocolate pudding or chocolate mousse in place of the pie fillings
  • Add a bag of toffee bits to each layer, just above the pudding/mousse layer
  • Stick with the basic whipped topping so there’s a lovely white layer in among all the chocolate

Trifle desserts are such fun to make and create.  Use your favorite ingredients and come up with your own favorite flavor combination… you’re only limited by your own imagination!

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Aunt Louise’s Blueberry Cream Pie (with wine)

I have to say that this is a recipe that was handed down to me by my mother, from her mother’s sister, so the original recipe did not contain wine.  That being said, it wasn’t hard to add a splash of wine so I could include this delicious pie on my blog. It’s simple, yet elegant… and one that most everyone in our family loves to have as the sweet ending to a meal.  It’s definitely not a “low cal” sort of dessert, but it could be made a bit lighter if you’re inclined to tweak things here and there.  For me, it’ll all about recreating a beloved dessert, so I don’t adjust it too much.BlueberryCreamPie (1)

Ingredients:

  • one small package of cream cheese (I’ve been instructed not to use light or non-fat for this dessert)
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 pint heavy whipping cream (again, don’t skimp for calorie sake or the flavor will fall flat)
  • Pie shell – use your favorite, but we found that we like a pastry shell more than a graham cracker crust
  • 1/2 can blueberry pie filling
  • 1-2 Tablespoons of white wine (or use lemon juice if you prefer)

Directions:

  • Cream room temperature cream cheese  and add sugar and vanilla, then beat well
  • In a separate bowl, beat the whipping cream just until stiff peaks form
  • Fold the cream cheese mixture into the whipped cream with great care
  • Pour into pie shell.
  • Blend wine into the pie filling and top the pie with the blueberry mixture
  • Refrigerate for a few hours before serving.

This pie has been on our Easter table for years… it’s also a fabulous addition to any picnic or family gathering.  You can substitute fresh fruit for the pie filling if you prefer…. it’s all about making something that your own family will love. Traditional or not, making food for those you love is the whole idea.  Enjoy!

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Recipe: Stephanie’s French Toast Bites with Blueberry Wine Sauce

I have to start this recipe by saying that I love breakfast foods.  Eggs Benedict… pancakes… french toast… hash browns… sausage… waffles… bacon… you get the picture.  I could have breakfast-for-dinner at least once a week (although my husband much prefers to limit breakfast foods to “breakfast/brunch time”).  Because of this love affair I have with breakfast, I enjoy creating different sorts of recipes that showcase some of my favorite options, especially when I can incorporate wine into the mix.  The best of both worlds, right?

This recipe was created for my dear friend, Stephanie, who’s having a difficult time eating full-size servings of food these days.  To tempt her into eating breakfast one day, I came up with the idea of having small crouton-size bites of french toast that she could eat with her fingers or dip into a fruity sauce.  It was a big success, so I thought I would share this special recipe with everyone here.  I’ve named this recipe in her honor because without her, I wouldn’t have thought to make this delicious breakfast dish in such a unique manner.

I started by cutting up a few slices of whole wheat bread into bite-sized cubes.  Using my memory, I blended an egg (you can absolutely use egg substitute if you prefer), some milk (I like using almond milk if that’s on hand), some white wine (I used Vidal Blanc last time but use whatever you may have in your fridge… just decrease the amount of sugar if you’re using a sweeter wine), a sprinkling of sugar (as desired), a touch of vanilla, and a dash of cinnamon (to taste).  Using a wire whisk, beat the egg mixture until it’s just becoming frothy.  I wanted something that would taste light, so I opted to whip the mixture until it was light and airy.  I then tossed the bread cubes in the egg mixture until all the cubes were soaked with the egg-y-yumminess.  When you’re ready to cook the toast bites, melt a pat of butter (and a touch of olive oil if you’d like) and transferred the toast bites to a very warm saute pan to cook.  Note: don’t crowd the pan, so feel free to do this in two sections if necessary.  

Stephanie'sFrenchToastBites

In the meantime, using a small saute pan (or sauce pan), melt a pat of butter and add a handful of blueberries,  Feel free to use whatever berries you have on hand or prefer.  We had quarts of blueberries in the fridge, so they were the natural choice when I was creating the sauce to go along with these toast bites.  As the berries begin to warm and pop open, add some red wine (I went around the pan twice with a lovely Pinot Noir… again, because that’s what was in the fridge.  If I’d had a different red wine available, I might have changed to that one instead.  Use what you have and what you enjoy!) sprinkle some sugar to sweeten the sauce, and I decided to add a dash of cinnamon, to mirror the taste from the french toast bites themselves.  Allow the sauce to cook until it reduces and thickens.  If it gets too thick, add a little more wine… if it’s not thick enough, feel free to add a little more sugar.  This is a Use The Force sort of recipe… make it your own!

You’ll notice that there are also some bites of sausage on the serving plate in the photo – we had turkey sausage that needed to be used (and it was a good source of protein), so I browned the sausage until it was crispy and delicious.  It’s not a prerequisite… just another flavor to temp my dear friend into eating more than she had planned.

Sometimes, you’ll find that you need to expand your horizons when it comes to feeding your loved ones.  If someone isn’t feeling particularly well, feel free to play with your recipe to tempt them into eating something tasty and good for them.  It’s not about who’s doing the cooking or even about how they’re cooking… it’s about the love that is conveyed by the simple act of feeding people.

As you cook, may you enjoy the challenge and turn it into an expression of love.  That’s what it’s all about…