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    Tuesday
    Dec232014

    Tuesday
    Dec232014

    12 Days of Blueberry Pastries : Blueberry-Banana Bread

    On the 10th day of Christmas we’re going bananas for blueberries! Holidays wouldn’t be the same without banana bread. This year try this classic recipe with a blueberry twist!

    Blueberry-Banana BreadImage by FoodNetwork.com

    Ingredients

    • Butter, for greasing the loaf pan
    • 1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
    • 1 teaspoon baking soda
    • 1 teaspoon fine salt
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 cup sugar
    • 1/2 cup vegetable oil
    • 2 large eggs, beaten
    • 2 teaspoons vanilla extract
    • 2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
    • 1 cup (about 4 ounces) fresh blueberries

    Directions

    1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
    2. In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
    3. Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

    Source: FoodNetwork.com

    Monday
    Dec222014

    12 Days of Blueberry Pastries : Blueberries and Cream Cookies

    On the 9th day of Christmas we’re saving you a step and putting the milk in the cookie batter. This delicious recipe yields a batch of creamy blueberry cookies. We won’t blame you if you don’t leave any for Santa!

    Blueberries and Cream CookiesImage by Christopher Griffith

    Ingredients

    • 2 (4 sticks) unsalted butter, room temperature
    • 1 1/2 cups sugar
    • 1 1/2 cups & 2 Tbsp golden brown sugar (packed)
    • 1/2 cup plus 2 Tbsp light corn syrup
    • 2 large eggs
    • 5 1/4 cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon coarse kosher salt
    • 1 1/2 cups Milk Crumbs
    • 1 1/2 cups dried blueberries

    Directions

    1. Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
    2. Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
    3. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.

    Source: epicurious.com

    Sunday
    Dec212014

    12 Days of Blueberry Pastries : Classic Blueberry Pie

    For the 8th day of Christmas my true love decided to pull out all the stops and back a pie. It doesn’t get any better than a Classic Blueberry Pie. This is Betty Crocker’s version of the recipe.

    Classic Blueberry PieImage by BettyCrocker.com

    Ingredients

    Pastry

    • 2 cups all-purpose flour
    • 1 tsp salt
    • 2/3 cups shortening
    • 2 Tbsp shortening (separate from the 2/3 cups shortening)
    • 4 to 6 Tbsp cold water

    Filling

    • 3/4 cup sugar
    • 1/2 cup all-purpose flout
    • 1/2 tsp ground cinnamon (optional)
    • 6 cups blueberries
    • 1/8 teaspoon fine salt
    • 1 Tbsp lemon juice
    • 1 Tbsp butter (optional)

    Directions

    Dough

    1. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
    2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
    3. Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
    4. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes.
    5. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
    6. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

    Source: BettyCrocker.com

    Saturday
    Dec202014

    12 Days of Blueberry Pastries : Rustic Blueberry Tart

    The 7th day of Christmas means we’re more than half way there. Enjoy this Rustic Blueberry Tart. It’s basically a pie without a crust on top. No pie plate needed!

    Rustic Blueberry TartImage by Chow.com

    Ingredients

    Dough

    • 1 1/2 cups all-purpose flour
    • 3 tablespoons granulated sugar
    • 1/4 teaspoon fine salt
    • 10 tablespoons cold unsalted butter(1 1/4 sticks), cut into small pieces
    • 5 to 7 tablespoons ice water

    Filling

    • All-purpose flour, for dusting
    • 1/2 cup granulated sugar
    • 2 tablespoons cornstarch
    • 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
    • 1/8 teaspoon fine salt
    • 1 pound fresh blueberries (do not use frozen)
    • 1 tablespoon freshly squeezedlemon juice
    • Water
    • 2 teaspoons coarse-grained sugar, such as Demerara or turbinado (optional)

    Directions

    Dough

    1. Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes.
    2. Drizzle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.

    Filling

    1. Heat the oven to 400°F and place a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside.
    2. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes.
    3. Cut 1 (14-inch-long) piece of parchment paper. Place it on a work surface and dust it lightly with flour. Remove the dough from the plastic wrap, place it on the parchment, and dust it lightly with flour. Evenly roll out the dough into a 12-inch circle, repairing any cracks around the edges. Transfer the dough and parchment to a second baking sheet and refrigerate until firm, about 20 minutes.
    4. When the dough is ready, place the sugar, cornstarch, lemon zest, and salt in a large bowl and whisk to combine. Add the blueberries and lemon juice and gently fold to coat the berries.
    5. Pile the blueberries in the center of the dough, leaving a 2-1/2-inch border. Fold the edges of the dough over the blueberries, leaving a 1/2 inch of space between the fold of the dough and the edge of the filling.Pleat the dough about every 2 inches as you go, and repair any rips (make sure to seal any holes in the dough, or the juices will escape and burn while the tart bakes). Gently push the blueberries down to slightly flatten.
    6. Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using. Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. Bake until the pastry is golden and the blueberry juices are bubbling, about 35 to 40 minutes.
    7. Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Remove the tart and parchment from the baking sheet and return them to the wire rack to cool, about 20 minutes. Before serving, remove the parchment.

    Source: Chow.com

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