fresh blueberry cobbler

Fresh Blueberry Cobbler

2 1/2 heaping cups fresh blueberries

1 tablespoon fresh lemon juice

1 tablespoon fresh lemon zest

1 1/2 cups granulated sugar, divided

1/2 cup, 1 stick, butter, cubed

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup half and half

1 egg, lightly beaten

1/2 teaspoon vanilla

Combine blueberries, lemon juice and zest and 1/2 cup sugar in saucepan.  Stir and bring to a light boil.  Turn off heat.

Place cubed butter in baking pan and allow to melt in oven while oven heats to 350 degrees.

In bowl, stir together flour, remaining cup of sugar, baking powder and salt.  In separate bowl mix half and half, egg and vanilla.   Add wet ingredients to dry and combine.

Pour batter mixture over melted butter in baking pan.  Do not stir.  Top with blueberry mixture.  Do not stir.

Bake approximately 45 minutes or until cobbler is set.  Serve warm with whipped or ice cream.

enjoy xo

flan

IMG_8044Flan

2 cups whipping cream

1 cup whole milk or half and half

dash salt

1 vanilla bean, split

1 tablespoon butter, room temperature, for coating ramekins

1 1/2 cups granulated sugar, for caramel top

3 eggs

2 egg yolks

7 tablespoons granulated sugar

In small saucepan, combine cream, milk or half and half, salt and vanilla bean.  Allow mixture to come to a simmer.  Remove from heat and allow to cool.

Coat 8 individual baking ramekins with butter.

Place sugar for caramel top in medium heavy saucepan and heat over medium heat until sugar begins to dissolve.  Using rubber spatula, move sugar in from the sides as it begins to turn golden.  Stir lightly until sugar is golden and smooth.  Immediately pour into ramekins.  Tilt to coat sides and place in larger baking pan.

In mixing bowl, beat slowly together eggs, egg yolks and sugar.  Gradually add 7 tablespoons sugar.  Beat only until mixed, without creating foam.  Pour mixture through colander or sieve to remove any chunks.  Pour mixture over caramel in ramekins.

Place baking pan into 350 degree oven.  Pour enough hot water in pan to come half way up sides of ramekins.  Bake about 40 minutes or until center of flan is set.  Chill flan at least two hours or overnight before serving.

When ready to serve, run knife around outside edge of each ramekin.  Invert onto individual plates, shaking gently to release flan.  Lift ramekin straight up, caramel will run over flan.

enjoy xo

 

 

 

 

 

 

 

meringues

Meringuesimg_7942

6 egg whites, room temperature

1/8 teaspoon cream of tarter

2 cups granulated sugar

1 teaspoon vanilla extract

1 tablespoon white vinegar

Place egg whites in mixing bowl and sprinkle with cream of tarter.  Begin mixing and beat until whites begin to foam.

Continue to beat while gradually adding sugar.  Add vanilla and vinegar and beat until mixture is every stiff and shiny.  Can take as long as 10 minutes.

Using two spoons, one to scoop mixture and one to push off of first spoon, place spoonfuls of meringue on baking sheets that have been lightly sprayed with pan release.  Lightly shape meringues as desired.

Bake in 275 degree oven until lightly colored, about 45 minutes.

enjoy xo

coffee chocolate chunk cookies

Coffee Chocolate Chunk Cookies

1 cup unsalted butter, room temperature

1 cup brown sugar

1/2 cup granulated sugar

1 large egg and 1 egg yolk

2 teaspoons instant coffee

1 teaspoon vanilla

2 teaspoons brewed black coffee

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 /4 teaspoon salt

1 1/2 cups milk chocolate chocolate chunks

In mixing bowl, cream butter and sugars.  Continue beating and add egg and egg yolk.  Add instant coffee, vanilla and brewed coffee.  Continue to beat.

In separate bowl, combine flour, baking powder, baking soda and salt.  Add flour mixture to creamed mixture in mixing bowl.  Mix in chocolate chunks.

Using large spoons, scoop dough into evenly sized balls and place evenly spaced on baking sheets lightly sprayed with pan release.  Chill portioned dough in refrigerator for at least an hour.

Once chilled, bake cookies in 350 degree oven for 15 minutes or until cookies are lightly brown around the edges.

enjoy xo

 

 

burnt custard cream

img_7970Burnt Custard Cream

2 cups heavy whipping cream

4 egg yolks

1/2 cup granulated sugar

1 tablespoon vanilla extract

granulated sugar for topping

Heat cream over low heat until bubbles begin to form around edge of pan.

Beat egg yolks and sugar together until thick, about 3 minutes.  Gradually beat cream into egg yolk mixture.  Stir in vanilla.

Butter six- six ounce custard cups.  Pour mixture into cups.  Place cups into baking dish.  Add 1/2 water to dish.

Bake in 350 degree oven until custard has set.  Remove cups from water and refrigerate until chilled.

Sprinkle each chilled custard cup with about 2 teaspoons granulated sugar.  Place on oven rack under high broiler and broil until sugar is toasted.

Chill before serving.

enjoy xo

old fashioned apple crisp

IMG_7197Old Fashioned Apple Crisp

2 pounds granny smith apples

juice and zest of one large fresh navel orange

1 cup granulated sugar, separated

1 cup light brown sugar, separated

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 1/2 cup flour

1/2 teaspoon salt

1/2 cup walnuts, lightly chopped

1 cup rolled oats

1/2 pound cold unsalted butter, diced into small pieces

cinnamon sugar to sprinkle

Peel, core and thinly slice apples into a large bowl.  Add orange juice, zest, 1/4 cup sugar, 1/4 cup light brown sugar, cinnamon and nutmeg.  Toss lightly by hand to coat apples.

Place flour, 3/4 cup sugar, 3/4 cup light brown sugar, salt, oats, walnuts and butter pieces in medium bowl.  Work mixture by hand until coarse and crumbly.

Spray baking pan with pan release.  Spread apple mixture in pan.  Top with flour mixture.  Sprinkle with cinnamon sugar.

Bake at 350 degrees for approximately 50 minutes or until apples are bubbling.

enjoy xo

 

 

 

 

croissant pudding

Croissant PuddingIMG_7363

1 cup half and half

1 cup heavy cream

3 tablespoons butter, separated

1 teaspoon vanilla extract

1/3 cup granulated sugar

1/4 teaspoon salt

5 large butter croissants

1 granny smith apple

1/4 cup yellow raisins

2 eggs

1 egg yolk

2 tablespoons cinnamon sugar

In small saucepan over low heat, warm half and half, cream, 2 tablespoons butter, vanilla, sugar and salt, stirring occasionally until butter is melted.  Set aside to cool.

Cut croissants into large pieces and place in large bowl.  Peel and core apple and cut into chucks.  Add apple chunks and raisins to croissants in bowl.

Place eggs and egg yolk in mixing bowl and beat at low speed.  Add cooled half and half mixture and beat until thoroughly mixed.  Add liquid mixture to croissants and fruit.  Mix mixture lightly with hands until incorporated.  Let sit soaking for at least an hour.

Spread last tablespoon of butter in baking dish.  Add croissant mixture to dish and spread evenly.  Sprinkle top with cinnamon sugar.

Bake in 350 degree oven for 40 minutes or until croissants puff and turn golden.  Once croissant pudding is baked, top with vanilla sauce.

Vanilla Sauce

1/2 cup light brown sugar

1 tablespoon flour

1 egg, lightly beaten

2 tablespoons butter

1 1/4 cup half and half

pinch of salt

pinch of cinnamon

pinch of nutmeg

1 teaspoon vanilla extract

Place all sauce ingredients in small saucepan.  Whisk constantly over medium heat until sauce is thickened and coats back of a spoon, about 12 minutes.  Remove from heat and stir in vanilla extract.

enjoy xo