Blueberries ‘N’ Cheese Coffee Cake

August 31, 2013 Leave a Comment
Blueberries 'N' Cheese Coffee Cake

Blueberries ‘N’ Cheese Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is favorite coffee cake.  It is prepared often for guests.  (This recipe is Diabetic Friendly!)

             Taste of Home Test Kitchen                                         Greendale, Wisconsin

 

Blueberries ‘N’ Cheese Coffee Cake Recipe

Blueberries ‘N’ Cheese Coffee Cake

2 Tbsp. butter, softened

¾ cup sugar

1 egg

2 egg whites

¼ cup unsweetened applesauce

2 Tbsp. canola oil

1 tsp. grated lemon peel

2 ¼ cups flour, divided

1 ¼ tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 cup buttermilk

2 cups fresh or frozen blueberries

1 package (8 oz.) reduced-fat cream cheese, diced

Topping:   ¼ cup flour

¼ cup sugar

1 tsp. grated lemon peel

2 Tbsp. cold butter

In a large bowl, beat the butter and sugar until crumbly.  Beat in the egg, egg whites, applesauce, oil and lemon peel.  Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.

In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese.  Pour into a 13×9 inch baking dish coated with cooking spray.

For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly.  Sprinkle over butter.

Bake at 375 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.          15 servings

 

(Recipe for Blueberries ‘N’ Cheese Coffee Cake was in tasteofhome.com)

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Slow-Cooker Berry Cobbler

August 23, 2013 Leave a Comment
Slow-Cooker Berry Cobbler

Slow-Cooker Berry Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I adapted my mom’s yummy cobbler recipe for slow cooking.  With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don’t have to turn on the oven.

               Karen Jarocki                                                              Yuma, Arizona

 

Slow-Cooker Berry Cobbler Recipe

Slow-Cooker Berry Cobbler

1 ¼ cups flour, divided

2 Tbsp. plus 1 cup sugar, divided

1 tsp. baking powder

¼ tsp. cinnamon

1 egg, lightly beaten

¼ cup fat-free milk

2 Tbsp. canola oil

1/8 tsp. salt

2 cups fresh or frozen raspberries, thawed

2 cups fresh or frozen blueberries, thawed

Low-fat vanilla frozen yogurt, optional

 

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.  Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick).  Spread batter evenly into a 5 qt. slow cooker coated with cooking spray.

In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat.  Spread over batter.

Cover and cook on high for 2 to 2 ½ hours or until inserted into cobbler comes out clean.  Serve with frozen yogurt if desired.                 8 servings

 

(Recipe for Slow-Cooker Berry Cobbler was in tasteofhome.com)

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Wave-Your-Flag Cake

June 26, 2013 Leave a Comment
Wave-Your-Flag Cake

Wave-Your-Flag Cake

One of the Summer BIG celebrations is July 4th.  I was looking through my recipes, and I found Wave-Your-Flag Cake, it’s perfect for July 4th, which is right around the corner.

Wave-Your-Flag Cake Recipe

Wave-Your-Flag Cake

1 qt. strawberries (4 cups), divided

1 ½ cups boiling water

1 pkg. (8 serving size) Jell-O Strawberry flavor Gelatin

Ice cubes

1 cup cold water

1 pkg. (12 oz.) pound cake, cut into 10 slices

1 1/3 cups blueberries, divided

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

 

Slice 1 cup of the strawberries.  Halve the remaining strawberries; set aside.

Stir boiling water into the dry gelatin mix in large bowl minutes until completely dissolved.  Add enough ice to cold water to measure 2 cups.  Add to gelatin; stir until ice is melted.  Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).

Meanwhile, line bottom of 13×9 inch dish with cake slices.  Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently.  Spoon over cake slices.

Refrigerate 4 hours or until firm.  Spread whipped topping over gelatin.  Arrange strawberry halves on whipped topping for “stripes” of the flag.  Arrange remaining 1/3 cup blueberries on whipped topping for “stars”.  Store in refrigerator.

(Recipe for Wave-Your-Flag Cake was in my recipe folder.)

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Banana-Blueberry Muffins with Almond Streusel

April 21, 2013 Leave a Comment
Banana-Blueberry Muffins with Almond Streusel

Banana-Blueberry Muffins with Almond Streusel

“My daughter loves banana muffins and gets excited when she sees bananas turning brown.”  By adding fresh blueberries and streusel topping to her usual recipe, Sarah created a muffin no one can resist.

Sarah Cates                                                                              Spring Hill, Florida

Banana-Blueberry Muffins with Almond Streusel Recipe

Banana-Blueberry Muffins with Almond Streusel

1 ¾ cups flour

2 tsp. baking powder

½ tsp. salt

½ cup sugar

1 egg

¾ cup mashed ripe bananas

½ cup whole milk

¼ cup canola oil

1 cup fresh or frozen blueberries

Topping:   3 Tbsp. flour

3 Tbsp. packed brown sugar

½ tsp. cinnamon

2 Tbsp. butter, chilled, cut up

3 Tbsp. sliced almonds

Heat oven to 400 F.  Line 12 muffin cups with paper liners.  Whisk 1 ¾ cups flour, baking powder and salt in medium bowl.

Whisk sugar and egg in medium bowl until blended.  Whisk in bananas, milk and oil.  Make a well in center of flour mixture; stir in banana mixture just until moistened.  Gently stir in blueberries.  Spoon in muffin cups, filling ¾ full.

Combine 3 tablespoons flour, brown sugar and cinnamon in small bowl.  With 2knives, cut in butter until mixture resembles coarse crumbs.  Stir in almonds.  Sprinkle topping over each muffin.

Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool in pan on wire rack 5 minutes; remove from pan.  Cool 20 minutes to serve warm or cool completely.

(Recipe for Banana-Blueberry Muffins with Almond Streusel in Cooking Club magazine, Spring 2013)

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Fruit Jewel Cheesecake Recipe

January 12, 2013 Leave a Comment
Fruit Jewel Cheesecake

Fruit Jewel Cheesecake

This creamy rich cheesecake crowned with glazed fruit makes a spectacular dessert.  Why don’t you try this Fruit  Jewel Cheesecake that is made with fresh blueberries, kiwi, strawberries and pineapples then topped with a Citrus Glaze?

Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

 Crust:   1 ½ cups graham cracker crumbs

¼ cupmargarine or butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

4 eggs

1 ½ cups dairy sour cream

2 tsp. grated lemon peel

Topping:   1 pint strawberries, sliced

2 cups fresh or canned pineapple chunks, well drained

1 cup blueberries

1 cup kiwi

Citrus Glaze

Preheat oven to 350 F.  In medium bowl, combine crust ingredients; press in bottom of 10 inch springform pan.

In large bowl, combine cream cheese and sugar; beat until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add sour cream and lemon peel; blend well.  Pour into prepared crust.

Bake at 350 F. for 50 to 60 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking).  Cool.  Refrigerate for several hours or overnight.  Shortly before serving, carefully remove sides of pan; arrange fruit over cheesecake.  Spoon or brush Citrus Glaze over fruit.        16 servings

Citrus Glaze

1 Tbsp. sugar

2 tsp. cornstarch

½ cup orange juice

¼ cup water

1 Tbsp. lemon juice

¼ tsp. fresh grated lemon peel

In small saucepan, combine sugar and cornstarch.  Gradually add orange juice and water.  Bring to a boil over medium heat, stirring constantly.  Stir in lemon juice and lemon peel.  Cool.       ¾ cup

(Recipe for the Fruit Jewel Cheesecake was in Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Fruit Jewel Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Blueberry Muffins Recipe

August 23, 2012 Leave a Comment

Blueberry Muffins

I made these Blueberry Muffins in 1987 for the first time, and they were so delicious and easy that I’ve made them every year since.  It’s now 2012, and I know that every time you go to the fruit section at the market, the first thing you see is BLUEBERRIES.  I keep on thinking of toasting the blueberry muffins with butter, and having a nice hot cup of tea.  Boy, that does sound good.

Blueberry Muffins Recipe

Blueberry Muffins

½ cup sugar

¼ margarine or butter, softened

1 egg

2 ½ cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

½ cup blueberries, washed and drained

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 cup flour

¼ cup cold butter

 

Preheat oven to 375 F.  Line the cupcake pans with paper liners; about 12 to 14.  Cream butter and sugar until fluffy.  Beat in egg.  In separate bowl; combine flour, baking powder and salt.  Add dry ingredients to sugar mixture alternately with the milk; and vanilla and beat well.  Then fold in the blueberries.

In small bowl, mix sugar, cinnamon, flour and butter.  Mix until crumbly.  Sprinkle over batter.  Then bake the muffins on 375 F. for 20 to 25 minutes

(Recipe for the Blueberry Muffins came from Marie Shea)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Blueberry Muffins recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Berry Pudding Cake Recipe

June 24, 2012 Leave a Comment

Berry Pudding Cake

Like many of us, who are diabetic, I have this Berry Pudding Cake recipe for you.  I haven’t tried this recipe, so if you make this recipe, please let me know how it was.  I got this recipe from the magazine Diabetic Living and thought it would be a good summer treat.

Berry Pudding Cake Recipe

Berry Pudding Cake

Nonstick cooking spray

2 eggs

¼ cup sugar

1 tsp. vanilla

Dash salt

1 cup fat-free milk

½ cup flour

½ tsp. baking powder

3 cups assorted fresh berries (such as raspberries, blueberries and sliced strawberries)

Preheat oven to 400F.  Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray.  Arrange in a 15x10x1 inch baking pan; set aside.  In a medium bowl, combine eggs, sugar, vanilla, and salt; whisk until light and frothy.  Whisk In milk until combined.  Add flour and baking powder; whisk until smooth.

Divide berries among prepared quiche dishes.  Pour batter over berries.  (Batter will not cover berries completely.)  Bake about 20 minutes or until puffed and golden brown.  Serve warm.  If desired, sift powdered sugar over each serving     Makes 6

Nutrition facts per serving:  calories: 141, protein(gm): 5, carbs(gm): 26, fat total(gm): 2, cholesterol(mg): 71, saturated fat(gm): 1, dietary fiber, total(gm): 3, sodium(mg): 86

Diabetic exchanges: fruit: 1, other carb: 2

 

(Recipe for Berry Pudding Cake is from the magazine Diabetic Living)

Hope you enjoyed the Berry Pudding Cake recipe, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Summer Berry Pie Recipe

May 26, 2012 Leave a Comment

Summer Berry Pie

I have always looked in ladies magazine for recipes, and this Summer Berry Pie Recipe came from the Redbook magazine in June, 1994.   It’s so easy to make, and it’s good too.  One thing I like, is you don’t have to put the oven on.  Why don’t you try it…then let me know how you liked it!!!

 Summer Berry Pie Recipe

Summer Berry Pie

1 ½ cups raspberries

1 ½ cups strawberries, sliced

1 cup blueberries

1 baked pastry shell (9 inch), cooled

¾ cup sugar

3 Tbsp. cornstarch

1 ½ cups water

1 package (4 serving size) JELL-O brand Strawberry flavor gelatin

1 tub (8 oz.) Cool Whip non-dairy whipped topping, thawed

Mix all berries in large bowl .  Pour into pastry shell.  Mix sugar and cornstarch in medium  saucepan.  Gradually stir in water until smooth.  Stirring constantly, cook on medium heat until  mixture comes to boil; boil for 1 minute.  Remove from heat.  Stir in gelatin until dissolved.  Cool to room temperature.  Pour over berries in pastry shell.

Refrigerate 3 hour.  Spread whipped topping over pie before serving.  Garnish with additional berries, if desired.

Makes 8 serving.

(Recipe is from Redbook Magazine, June 1994)

 

Hope you enjoyed the Summer Berry Pie Recipe, if so, click on “Like”.

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