Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts

Tuesday, April 24, 2012

Blueberry Bars are now Blueberry Crumbs!

I went shopping to get some granola. Or maybe just to see what was available. I'm not sure. I wanted to make some homemade granola bars to send to my son at school. But I saw this box of Organic Cascadian Farm French Vanilla Almond Granola and it had this great sounding recipe on the back.  There was even a picture for this recipe called Vanilla Almond Blueberry Bars. So I brought it home and I couldn't wait to try this out. They turned out delicious, but not so pretty. :(

Blueberry Crumbs
1 Egg White
1/2 cup Butter, softened
1/4 cup Brown Sugar
1/2 teaspoon Almond Extract
1 1/4 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 cups French Vanilla Almond Granola
8 oz Frozen Blueberries
1/4 cup Sugar

Heat oven to 375 degrees.
Grease an 8" square pan.
Beat your egg white, butter, brown sugar, and almond extract
in a bowl until creamy.
Mix the baking soda, baking powder, and flour together,
and then mix it into the wet mixture.
Stir the granola by hand.
It should look like this.
Take 2/3 of the mix and spread it into the bottom of your pan.
I used this Dollar Store spatula to flatten the mix in the pan.
I thought it was pretty handy for $1!! The perfect size to fit in
the pan. 
In a separate bowl, mix the blueberries and the sugar.
Pour the blueberries over the dough.
Here's where I think I made my big error. I didn't think
there were enough berries, so I added a 1/2 cup more.
Sprinkle the rest of the dough over the blueberries.
Bake for 25-30 minutes.
Let cool completely on cooling rack.
I let them cool for 45 minutes.
When I went to cut these bars, they started to fall apart.
So, I put them in the refrigerator for about an hour.
When I took them out and started to cut them, they fell apart again.
That's when I decided that they would have to be
blueberry crumbs instead of blueberry bars.

They were actually delicious as crumbs. I think the extra blueberries
may have added additional juices that the bottom crust just could not handle.

Next time I will not go hog wild on the blueberries~even though they are sooo good!

Thanks for joining me!

The Freshman Cook is having a great time at the following parties:
What's New Wednesday

Wednesday, August 10, 2011

Very Berry Parfait

Our salad this week is a Very Berry Parfait. These are great for picnics, for parties, or for a quick snack. They can be made a few hours ahead of time, and refrigerated. To take on a picnic, or to transport anywhere, cover the top with plastic and use a rubber band to hold it on. Oh, and they taste great!

 Very Berry Parfaits
Oatmeal Raisin Granola
Vanilla Cherry Yogurt
I used 8 ounce plastic cups to construct the parfaits.
Place granola in the bottom of each.
Add a scoop of yogurt on top of the granola.
Add a layer of raspberries.
Add a layer of yogurt and then a layer of blueberries.
Add a layer of granola.
Add more yogurt.
Add a layer of strawberries.
Top the strawberries with some granola.
Add another layer of yogurt, then add 2 pieces of each 
berry as a topper.

Thanks for joining me today for this weeks salad!

Tomorrow we will be cooking a Turkey Breast, so we
can make fresh Turkey Breast Sandwiches for our picnic.

I hope you will join me!

Tuesday, July 12, 2011

Fruit Filled Meringue Shells

This weeks appetizer is a light and airy meringue shell filled with strawberries and blueberries. These shells are the perfect beginning to a family meal or a dinner party. I made these shells with a rustic edge, but they can be made fancier if you need them to be. I will get a fancier version of these made by the weekend.
Meringue Shells
3 Egg Whites
1/4 teaspoon Cream Of Tartar
1 teaspoon Vanilla Extract
3/4 cup Sugar
Pour the 3 egg whites in a bowl. When you separate
the eggs, be careful not to touch the whites with your hands.
The oil from your hands can make the whites very hard to beat.
Make sure the eggs are at room temperature. Beat the whites
on low speed until they become foamy. Add the cream of 
tartar and the vanilla extract. Beat until the whites begin to thicken,
then beat at medium speed, while adding the sugar in a steady stream.
                                           Beat until the whites begin to thicken, then beat at 
                                         medium speed, while adding the sugar in a steady stream.
 Continue until the whites are thicker and the whites
form stiff peaks.
This is how stiff the peaks should be.
Place a parchment paper on the cookie sheet.
We are going to make 3 1/2" circles on the paper.
Using a cookie cutter like the one above, draw
circles with a food marker. 
Each circle needs about 1/3 cup of meringue.
Place the meringue in the circle, then....
spread the meringue around to fit the circle, then....
start to form the sides and the center of the circle.
Keep forming the bowl area of the meringue.
Continue until the bowl is formed.
This recipe made 6 bowls.
Bake meringue bowls in the oven at 275 degrees for 
1 hour. 
Turn off the oven then, leave the meringue bowls 
in the oven, door closed, for 1 1/2 hours.
Let the meringues sit for 15 minutes. Then loosen them 
with a spatula.
Cut strawberries. Sweeten them a little with a bit of sugar.
Fill the bowls with strawberries and blueberries.
Top with whipped cream.


Thank you for joining me today!

I will see you tomorrow when we will be making
a green salad with champagne vinaigrette.

See you then!