Monday, August 14, 2017

Blueberry Jam with Gifted Bread

It's National AfternoonTea Week, and I'm having some Iced Organic Green tea to go along with some whole grain bread and jam.   My polka dot giant teacup planter is filled with  purple oxalis plant.  I just love using my sunflower plates from Pier 1, that I've had for several years.

Sarah, from Hyacinths for the Soul sent me three mini breads of each of three different samples of her "chef"s" homemade bread that he likes to make. On one of Sarah's recent posts, she mentioned her "chef's" breads, and I commented that I wished I could try them.   I wasn't hinting, really I wasn't, but thoughtful Sarah sent me some.  Wasn't that sweet?? 

The bread on the left is the 9-grain, flax, teef, and quinoa.  The middle bread is rye, flax, teef, quinoa, and blackstrap, and the one on the right is oats, flax, quinoa and teef.   Oh my goodness, each one was so delicious!  The breads so reminded me of the wholesome brown bread that my late hubby and I ate in Ireland.  A big Texas sized thank you goes to Sarah and her"chef"!!

I thought a parasol drinking straw would be fun to use for National Tea Week.  Another friend crocheted me a set of sunflower coasters.  Cute, huh?





Yield: 8 cups

Blueberry Jam

I love homemade jam on my morning toast! Make sure you sterilize your jars (I do this in the dishwasher) and put the lids in boiling water, and then keep them on simmer, while preparing the jam.

INGREDIENTS:


  • Buy 8 cups blueberries, which should yield 4-1/2 cups chopped blueberries
  • 1/4 cup lemon juice
  • 7 cups sugar
  • 2 pouches Certo
  • 1/2 teaspoon butter

INSTRUCTIONS:


  1. Chop blueberries (using a food processor is the easiest way), and put into a large pot. Add the lemon juice.
  2. Measure the sugar into a separate bowl (in case you lose count!). Add sugar to the blueberries. Add the butter to reduce foaming.
  3. Bring mixture to a full rolling boil on high heat; boil for 1 minute, stirring constantly.
  4. Stir in the two pouches of Certo quickly. Return to a full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
  5. Ladle immediately into prepared jars, filling each to within 1/4" of the top. Wipe rims and threads. Cover with two-piece lids. Screw bands tightly.
  6. Here's how I process the jars for jam: After putting on the lids and bands, I immediately turn the jars over on a towel and let them stand upside down for 5-10 minutes. Flip them over, and you should begin to hear the "ping" of the lids sealing. I have never had one fail this way.
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This sweet granddaughter, Cissy, celebrated her 10th birthday this past week.  I always take the kids out on a date to celebrate them.

On the 16th of this month, it will be 4 years since my husband's passing.  Not a day goes by that I don't wish he was still here with me.  This was his high school graduation picture.  Wasn't he a handsome guy?  I wish he was here to go to our 50th high school reunion this weekend.

I am sharing this with these lovely parties:

 

 



Monday, August 7, 2017

Teddy Bears at the Beach Cupcakes


 The grands that came over for Cooking/Art Camp this week had been wanting to make Teddy Bears at the Beach Cupcakes again.  We do this every year, but this Nana aims to oblige!  My beach towel and some ice tea, along with some cute cupcakes take me away.


 This time, the kids decorated using trays and I used a plastic tablecloth on my coffee table.  We just pulled up small chairs, and they could reach all their itmes that I put out.  The above cupcakes were decorated by Cissy.  She had one of the teddy bears fishing for a cupcake flavored fish.  The ones are the right are playing volleyball on the beach.  The kids made balls by rolling some fruit roll-ups into a ball shape.  They're so creative!

 Caiden had some teddy bears, on the left,  playing volleyball.  he used a piece of fruit roll-up for his net.  The poor teddy bear on the right got attacked!  Oh, those kids!!


 Smile, Harper!!  She's ready to eat her cupcake after lunch!


 Have any of you tried this iced tea?  If you like sweet tea, without calories, this is for you!  I find this at my local Kroger's , at $1.99 a box. 



Buttercream Frosting

This is a super easy frosting for decorating cupcakes or sugar cookies. My son, Mike, used a little powdered sugar to make froth on the "waves". The happy teddy bear on the left is riding his surf board, made from a fruit roll-up, but the poor little teddy bear on the right was attacked by a shark!

INGREDIENTS:


  • 1/4 cup butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 5-6 tablespoons milk (plus more, if needed)
  • food coloring

INSTRUCTIONS:


  1. Cream together the butter and powdered sugar with an electric mixer. Add the vanilla and milk. The frosting should be fairly thick. Add the food coloring to your desired color. If the frosting thickens, add a little milk.
Created using The Recipes Generator

I am sharing this with these lovely parties:

Thank you for your visit!  xo

Monday, July 31, 2017

Blueberry Crumble

 How about joining me for some Blueberry Crunch?  I'm just about ready to serve it, but first let's have some iced tea, served in a pretty goblet.  A local French cafe' used to serve their water, iced tea, and soft drinks in pretty goblets, and I always thought that was such a nice idea. 

 This is one of my very favorite dishes, which is Berry Delight, by Mikasa.  Years ago, my late beloved and I stayed in a Bed & Breakfast in Wimberley, TX, and they served their meals on these pretty dishes.  I scoured our Mikasa outlet store when I got home, and found these lovely sets.  The dinner plate just has the same edge as the salad plate, and not the pretty berry motif in the middle. 

 My new favorite tea is this Blackberry Sage, by Republic of Tea.  It's yummy both hot and iced. The back of the container states that "This soothing cup rekindles the spirit.  The first sip produces a soft berry note floating atop the taste of smooth, clean tea.  The next uncovers the head clearing character of white sage with it's wispy coolness dancing at the back of the throat.  An enchanting tea and herb blend."  I'm not sure that I got all that, but I do enjoy it!


Yield: 6 servings

Blueberry Crumble

Be sure to use fresh blueberries in this recipe, as frozen do not work.

INGREDIENTS:


  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1/4 teaspoon salt, divided
  • 5 cups FRESH blueberries
  • 2/3 cup flour
  • 1/3 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons unsalted butter, chilled and cut into 6 pieces

INSTRUCTIONS:


  1. Adjust oven rack to the lower-middle position and heat to 375 degrees.
  2. Combine the granulated sugar, cornstarch, and 1/8 teaspoon salt in a large bowl. Add the berries and toss to coat. Transfer to an 8" x 8" baking dish.
  3. Process the flour, oats, brown sugar, cinnamon, and remaining 1/8 teaspoon salt in a food processor until combined. Add the butter and pulse until dim-sized clumps form. Transfer the crumble to a bowl and pinch together and powdery parts. This is important to make the clumps of crumble. Sprinkle the crumble evenly over the berries.
  4. Bake until the filling is bubbling around the edges and the topping is golden brown, about 30 minutes. Cool on a wire rack for at least 30 minutes. Once the Blueberry Crumble is fully cooled, it can be wrapped in plastic wrap and refrigerated (the recipe says for up to one day, but I did longer). It also reheats well in the microwave.
Created using The Recipes Generator



I am sharing this with these lovely parties:



Thank you for your visit!  xo
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