Posts tagged blueberries

Gingery Rhubarb and Blueberry Scones

May 30, 2010 · Filed under Baked Goods, Spring · Tagged , ,

Gingery Rhubarb and Blueberry Scones

It’s rhubarb season!  Before last year I had never eaten rhubarb and I still don’t have extensive experience with baking and cooking rhubarb, but the things I have made have made me a rhubarb fan.

We’ve still got blueberries in the freezer from last summer and I decided to combine them with the three stalks of rhubarb I had on hand.  These have a pretty strong gingery kick, so if you don’t like ginger leave it out or cut it down significantly.  These scones are also not very sweet, but that is a good thing in my opinion, especially if you are having them for breakfast.  Increase the sugar if you like scones with a noticeable sweetness.  These scones are very moist and cakey; they don’t have a drier crumb like many scones do.

Gingery Rhubarb and Blueberry Scones

printable recipe

  • 3 stalks rhubarb, diced
  • 2 tablespoons grated fresh ginger
  • 1/2 cup plus 2 tablespoons sugar (I use sucanat)
  • 4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons powdered ginger
  • 1/4 teaspoon salt
  • 1 cup frozen blueberries
  • 3/4 cup butter, cut into slices or small pieces
  • 1 3/4 cups whole milk
  • 1 egg yolk
  • sugar for the tops

Preheat oven to 400°F.

Combine rhubarb, grated ginger and 2 tablespoons sugar in a small bowl.  In a large bowl combine flour, baking powder, powdered ginger, salt and 1/2 cup sugar.  Cut butter into dry ingredients until the whole mixture is crumbly with no large chunks of butter.  Gently stir rhubarb mixture and frozen blueberries into this mixture.  Add milk and only mix enough to form a loose dough.  Turn dough onto a floured board and divide in half.  Take one half and roll dough into a 1/2″ thick circle and cut into six pieces.  Place pieces on baking sheet or cast iron griddle.*  Repeat with other half of dough.  Mix egg yolk with one tablespoon of water and brush onto scones.  Sprinkle with sugar.  Bake for 22 minutes or until golden.

*I don’t have any stoneware and I find that cast iron skillets or griddles are generally acceptable substitutes.  I like to bake scones and biscuits on cast iron because of the nice golden crust that develops on the bottom of the baked good.

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Baked Oatmeal

September 16, 2009 · Filed under Summer · Tagged , , , ,

Posted by Lisa

Baked Oatmeal
My aunt made this hearty breakfast treat for us when she was visiting this summer.  She got the recipe from a bed and breakfast that they visited in the past and I altered it slightly.  This is the time of year when peach and apple seasons overlap so both can be used at their peak of freshness with the addition of some blueberries that we froze earlier this summer this can be made with all local fruit.  We top our with a generous amount of fresh, raw milk.

Baked Oatmeal

printable recipe

  • 3 cups rolled oats
  • 1/2 cup sucanat or rapadura
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup melted butter or oil
  • 3/4 cup chopped apple
  • 1/3 cup chopped peach
  • 1/3 cup blueberries
  • additional milk for serving

In a large bowl, combine oats, sugar, baking powder, salt and cinnamon.

Combine eggs, milk, and butter.  Add to dry ingredients and gently stir in fruit.

Pour into an 8″ square baking dish.  Bake uncovered at 350 degrees for 35 to 40 minutes or until a knife inserted near center comes out clear.

Serve with milk if desired.

*I typically double this recipe and bake in a 9″ x 13″ baking dish.

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Local Breakfast: Blueberry Filled Crêpes

March 27, 2009 · Filed under This and That · Tagged , , , ,

Posted by Lisa
Crepes

Crepes

What did a local breakfast look like today?  Crêpes filled with a blueberry honey sauce and drizzled with yogurt mixed with honey.

Crêpes are made with eggs, flour and milk.  Our eggs come from a friend who pastures her chickens on her vineyard.  Our milk comes from friends who primarily raise chickens for meat and eggs and are adding a small CSA to their offerings this year.  Only the flour came from a non-local source.  The blueberry filling was made with blueberries that my girls and I picked ourselves last summer.  We still have a good sized stash in the freezer, so a blueberry breakfast was in order.  Into the small saucepan with the blueberries went a few tablespoons of water and a couple tablespoons of local kiwi honey, which was a Christmas present from another friend (we’ve been stretching it for special dishes!).  These were simmered together until the blueberries started to soften.  The crêpes were finished off with a drizzle of homemade yogurt (which I make from the local milk) mixed with a bit of kiwi honey and a splash of pure vanilla extract.

A truly local breakfast full of the surprisingly strong fragrant taste of blueberries mixed with the creamy, cool yogurt and the rich egginess of the crêpes.   (Notice how golden they are.  You can only get that kind of color from eggs which have been pastured.  The yolks from pastured eggs are so orange!)

Crêpes filled with blueberries and topped with honeyed yogurt

Crêpes filled with blueberries and topped with honeyed yogurt

Brittany Crêpes

from Sunset’s Country French Cooking

  • 3 eggs
  • 1 cup all purpose flour
  • 1 1/2 cups milk
  • butter or coconut oil to grease pan

In a blender blend eggs and flour.   Add milk and blend until smooth.  (I tried to do this with a whisk and just couldn’t get it smooth, so I had to resort to a blender.)

Place a crêpe pan, non-stick skillet or cast iron griddle over medium high heat.  (I used cast iron.)

Rub surface of pan with butter or oil.  When pan is very hot, pour batter onto pan and tilt to cover the entire surface.  Use 1/4 cup of batter for an 8″ pan, 1/3 cup for a 10 to 12″ pan and 1/2 cup for a 14″ pan.  Cook crêpe until it is golden brown on the bottom and the top feels dry.  Run a wide spatula around the edge to loosen and then flip crepe over and cook for another 30 seconds to 1 minute.  Turn out onto pan.  Repeat until you have used all your batter.   Serve warm and with your desired fillings and toppings.

*I used two cast iron griddles and that worked wonderfully to get all the crêpes done quickly.

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Apple-Blueberry Crisp

February 18, 2009 · Filed under Autumn, Baked Goods, Dessert, Winter · Tagged , ,

Posted by Lisa

Our local raw milk, chicken and egg farm had stacks of the magazine, Edible Portland, out so my husband snagged one and brought it home for me.  It had some great information in it like how to make bacon at home and a recipe for Apple-Blueberry Crisp, using preserved berries among other things.  I happen to have at least five pounds of blueberries in my freezer from our u-pick expeditions in July and August, so this was a great opportunity to use some preserved food with some in season apples.

Apple-Blueberry Crisp

Apple-Blueberry Crisp

Apple-Blueberry Crisp

adapted from Edible Portland

  • 2 pounds apples, peeled, cored and cut into 1/4″  thick slices
  • 1 pint frozen blueberries
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt, if you are using unsalted butter
  • 3/4 cup all-purpose or whole wheat flour
  • 1/4 pound (1 stick) butter

Butter a 3-quart dish and add the apples and blueberries.

In a food processor or bowl with pastry blender, combine sugar, nutmeg, cinnamon, salt, flour and butter until they form pea-sized crumbs.  Sprinkle the mixture over the fruit and cover with foil.

Bake in a 350-degree oven for 30 minutes.  Remove foil and bake for an additional 30-40 minutes, until the apples are tender and the crust is golden brown.  Serve warm or at room temperature.

*This recipe was very good as I have it above, but when I try it again, I am going to decrease the sugar to 1/2 cup and maybe add 1/4-1/2 cup of rolled oats.  The crisp part was a bit too sweet for our tastes.

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