Sunday, January 15, 2017

Blueberry Boy Bait

I found a recipe for a buttery, flaky, blueberry coffee cake a few years ago in my Cook's Country magazine.... quite a few years ago actually.



We always have a lot of blueberries in our freezer since my husband's aunt owns a grove of blueberries trees and we go blueberry picking a few times each summer.  This is by far our favorite recipe for using up any of our blueberries.

Over the years we've made a few changes to the original recipe; adding more blueberries, adding a touch more cinnamon.  The kind of touches that make it our own.... but since we just fell in love with the name we've kept it!

Here is our recipe for Blueberry Boy Bait and I'm pretty sure if I hadn't already been married at the time it definitely would have hooked my husband!  After all the way to a man's heart is through his stomach, right?!



For the cake part of the recipe you will need:

2 cups Flour plus another tsp for tossing with the blueberries
1 Tablespoon baking powder
1 teaspoon salt
2 sticks butter, softened
3/4 cups brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk (we tend to use 1%)
1 cup blueberries- while the recipe tastes good with either fresh or frozen; you want to make sure to keep the frozen blueberries from thawing out)

For the topping:
1/2 cup blueberries (same note as above)
1/4 cup sugar (though I have used a 1/2 cup before for a bit of added crunch)
1 tsp ground cinnamon.

Grease and flour a 13 x 9 pan and preheat oven to 350.



In a medium bowl whisk together 2 cups flour, baking powder, and salt.  Set aside



With electric mixer beat butter and sugars on medium speed until combined.




Add eggs in, one at a time until just incorporated then reduce speed to medium and add in 1/3 of the flour mixture.  Follow that with 1/2 of the milk, the next 1/3 of the four mixture, the last of the milk, and then end with the flour mixture.  Once everything is mixed together turn off the mixer.



Toss blueberries with the tsp of flour until evenly coated and then fold blueberries into the batter using a rubber spatula.  Spread batter into prepared pan.




Now for the topping!

Sprinkle with 1 cup blueberries.



In a small bowl combine sugar and cinnamon then sprinkle over the batter.  Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.


Everything crisps right up! The cake is so flaky and moist too. 



Let it cool in the pan for 20 minutes before serving.  Cake can be stored in an air tight container at room temperature for up to 3 days.  In our house it never lasts that long!




For the cake:
2 cups Flour plus another tsp for tossing with the blueberries
1 Tablespoon baking powder
1 teaspoon salt
2 sticks butter, softened
3/4 cups brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup milk (we tend to use 1%)
1 cup blueberries- while the recipe tastes good with either fresh or frozen; you want to make sure to keep the frozen blueberries from thawing out)

For the topping:
1/2 cup blueberries (same note as above)
1/4 cup sugar (though I have used a 1/2 cup before for a bit of added crunch)
1 tsp ground cinnamon.

1. Grease and flour a 13 x 9 pan and preheat oven to 350.

2. In a medium bowl whisk together 2 cups flour, baking powder, and salt.  Set aside

3. With electric mixer beat butter and sugars on medium speed until combined. Add eggs in, one at a time until just incorporated then reduce speed to medium and add in 1/3 of the flour mixture.  Follow that with 1/2 of the milk, the next 1/3 of the four mixture, the last of the milk, and then end with the flour mixture.  Once everything is mixed together turn off the mixer.

4. Toss blueberries with the tsp of flour until evenly coated and then fold blueberries into the batter using a rubber spatula.  Spread batter into prepared pan.

5. Sprinkle with 1 cup blueberries.  In a small bowl combine sugar and cinnamon then sprinkle over the batter.  Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Let it cool in the pan for 20 minutes before serving.  Cake can be stored in an air tight container at room temperature for up to 3 days.  Serves 12.

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Saturday, January 14, 2017

Warm Winter Scarves That are Easy to Make

I made a few fleece scarves for some quick and easy gifts this winter.  It's not often I get to try out new crafts or have time to make something just for fun!

These scarves were quite easy to make too.  I had some leftover fleece fabric and decided to make two different kinds of scarves.



I love the warmth of fleece scarves and I thought to make them extra warm I would make them extra thick.  I cut a piece of fleece 22 inches wide by 62 inches long.  

Then I folded the rectangle in half with right sides together and sewed a straight line down both sides of the scarf making sure to start my stitch line 3" from the end and ending my stitch line 3" from the other end.  I had decided to sew the folded side as well to help the scarf hold it's shape better.  


I trimmed away any excess seam allowance and then turned the scarves right side out.


Here you can see where I left the 3" seam allowance at each end.

Using my hands I smoothed the scarf down to make one long rectangle. 



I began making cuts up three inches from each end on both the upper and lower portions of the scarf; trying to eyeball the size of my cuts and keep them somewhat uniform.  


Then I began knotting top to bottom; making a cute decorative trim and closing off the ends of the scarf. 



And just like that I was done my first scarf!


The second piece of fleece I had was not long enough to make a traditional scarf out of but it was very wide.  Thinking of some ruffled scarves I made out of t-shirts a few years ago I decided to apply that same concept to the fleece. 

I cut out 20 9" circles using a paper plate as a template.  With the 20 circles I was able to make two scarves.



Once I had all my circles cut I started cutting them into a spiral pattern.  Like this:


As you get to the end of the spiral the fleece starts to look like a thin ribbon with a bit of a curl to the edges.

Once I had each of the circles cut into little ribbon I stacked them together.  Because my spirals were not all uniform the lengths of my ribbons varied a bit.  I made sure to hold each ribbon in the middle and then mad a knot tying them all together.  


And voila! My second scarf was done!...  Spiderman was kind enough to model it for me.





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