Uncle Bill's Recipe Book
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    Tuesday
    Jan212014

    Blueberry Cornmeal Crumble Bars 

    Cornmeal Crust and Topping

    • 1 1/2 cups all-purpose flour
    • 1 cup finely ground cornmeal
    • 3/4 teaspoons salt
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 3/4 cups granulated sugar
    • 1 teaspoon vanilla

    Blueberry Filling

    • 3 packages (6 ounces of 1 1/4 cup each) fresh blueberries
    • 1/2 cups granulated sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon lemon juice
    • Pinch salt
    • 1/2 teaspoons finely chopped lemon zest

    Directions

    1. Combine blueberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat and add lemon zest.
    2. Preheat oven to 350°F. Butter or grease a 9-inch square pan.
    3. Stir together flour, cornmeal and salt and set aside.
    4. Cream butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until mixture is light and fluffy, and becomes pale in color.  Add vanilla mixing quickly to incorporate.
    5. Add dry ingredients on low speed being careful to scrape the sides of bowl several times. Stop mixing when ingredients are fully incorporated but dough is still crumbly. This happens quickly; the mixture will look dry and floury one minute, then little clumps will suddenly appear.
    6. Evenly distribute slightly less than half of the crumbly dough (2 cups) over bottom of prepared pan and press lightly to hold in place. Put the remaining dough in the refrigerator.
    7. Bake crust for 25 minutes, or until lightly toasty brown.
    8. Spread 1-1/2 cups blueberry jam filling over crust and cover with remaining dough. An even covering will produce a crust that covers the jam almost entirely, letting it peak through here and there.
    9. Bake until top crust is golden brown, about 40 minutes, rotating the pan halfway through the baking time. Remove from oven and cool on a rack for 10 minutes before running a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

    Tuesday
    Jan212014

    Blueberry Parfait with Gingersnap Granola

    Ingredients

    Granola

    • 1/3 cups honey
    • 1/4 cups canola oil
    • 2 tablespoons molasses
    • 1/2 teaspoons vanilla extract
    • 2 cups old-fashioned oats
    • 1 cup pumpkin seeds
    • 3/4 teaspoons ground ginger
    • 1/2 teaspoons ground cinnamon
    • 1/4 teaspoons ground nutmeg
    • 1/8 teaspoons ground cloves
    • 1/8 teaspoons salt

    Parfait

    • 4 cups low-fat vanilla yogurt
    • 2 cups Florida Fresh Blueberries

    Directions

    Preheat oven to 325°F. Lightly grease rimmed baking sheet.
    Whisk together honey, oil, molasses and vanilla in a large bowl. Combine oats, pumpkin seeds, ginger, cinnamon, nutmeg, cloves and salt in a medium bowl. Add oat mixture to molasses mixture and stir until evenly coated. Spread mixture on prepared baking sheet.
    Bake about 25 minutes or until golden brown, stirring every 10 minutes. Let granola cool 10 minutes, stirring occasionally so it doesn't stick to the baking sheet. Transfer to bowl or dish to cool completely.
    Make 2 layers of 1/2 cup yogurt, 1/4 cup granola and 1/4 cup blueberries in a parfait or wine glass. Repeat with remaining yogurt, blueberries and granola.

    Note

    The granola recipe makes 4 cups granola. Store remaining granola in an air-tight container.

    Tuesday
    Jan212014

    Blueberry Oatmeal with Cinnamon Walnuts

    Ingredients

    • 1 cup steel-cut oats
    • 2 cups water
    • 1 cup non-fat milk
    • 1/2 cup coarsely chopped walnuts
    • 2 cups Florida Fresh Blueberries
    • 2 teaspoons honey
    • 1/2 teaspoon ground cinnamon

    Directions

    Preheat oven to 350F. Spread oats on a rimmed baking sheet in a single layer and bake until golden brown, about 20 minutes, stirring halfway through baking. Bring water and milk to a boil in a medium saucepan. Stir in toasted oats. Reduce heat to medium-low and simmer about 20 minutes or until oatmeal is soft and creamy, stirring occasionally. Remove from heat and stir in 1 cup blueberries, walnuts, honey and cinnamon. Spoon oatmeal into serving bowls and top with remaining blueberries.

    Tuesday
    Jan212014

    Blueberry Peach Breakfast Crisps with Vanilla Yogurt

    Ingredients

    • 2 packages Florida Fresh Blueberries, plus more for garnish
    • 1 (16 ounces) frozen sliced peaches, thawed
    • 3 tablespoons packed dark brown sugar
    • 2 teaspoons cornstarch
    • 1/2 teaspoons vanilla extract
    • 1/8 teaspoons ground ginger
    • 1 1/2 cups low-fat granola (without raisins)
    • 1 tablespoon unsalted butter, melted
    • 1 tablespoon unsalted butter, melted
    • 1 cup fat-free vanilla yogurt

    Directions

    Preheat oven to 375°F. Coat four 8-ounce ramekins with cooking spray.  Combine blueberries, peaches, sugar, cornstarch, vanilla and ginger in a medium bowl; mix well. Divide evenly between prepared ramekins. Drizzle granola with butter and mix well. Sprinkle over fruit.

    Set ramekins on a rimmed baking sheet and cover loosely with a sheet of aluminum foil. Bake 33 to 35 minutes or until fruit is bubbly. Uncover and bake 2 to 3 minutes longer or until topping is lightly browned.

    If serving warm, cool 10 minutes then top each with 1/4 cup yogurt. If serving cold, cool completely, cover with plastic wrap and refrigerate until ready to serve, up to 2 days. Top with yogurt just before serving

    Tuesday
    Jan212014

    Blueberry Lemon Tart

    Ingredients

    Cornmeal Shortbread Crust

    • 1/3 cup confectioners' sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1 large egg, lightly beaten
    • 1 teaspoon finely chopped lemon zest
    • 1 1/2 cups all-purpose flour
    • 1/2 cup fine yellow cornmeal
    • 1/2 teaspoon salt

    Cream Cheese Pastry Cream

    • 3/4 cup whole milk
    • 1/4 cup granulated sugar
    • grated zest of 1/2 lemon
    • 3 large egg yolks
    • 2 tablespoons cornstarch
    • 5 ounces cream cheese, softened and cut into cubes
    • 1/4 teaspoon vanilla extract

    Blueberry Topping

    • 1 package (6 ounces or 1 1/4 cup) Florida Fresh Blueberries
    • 1 tablespoon granulated sugar
    • 2 teaspoons cornstarch
    • 1 teaspoon water
    • 1 teaspoon finely chopped lemon zest

    Garnish

    • finely textured finishing sugar

    Directions

    Cornmeal Shortbread Crust

    Combine all-purpose flour, cornmeal and salt in a medium bowl. Add flour mixture to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined.

    Form dough into two disks for a 4 by 12-inch rectangular tart, and wrap both disks with plastic wrap. Freeze one disk for use another time, and chill the other at least 1 hour or until firm. (For an 11-inch round tart, form dough into a disk, wrap with plastic wrap and chill 1 hour.)
    Cream butter with confectioners' sugar and lemon zest in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color. Add egg and beat to combine.
    Lightly flour a work surface and roll out dough to an 8 by16-inch rectangle. Use dough to line a 4 by 12-inch tart pan with a removable bottom, prick all over with a fork and chill 30 minutes.
    Preheat oven to 325°F. Bake until deep golden brown, about 20 minutes. Cool on a wire rack.

    Cream Cheese Pastry Cream

    Combine 1/2 cup milk and 2 tablespoons sugar in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 2 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
    Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and vanilla and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.

    Blueberry Topping

    Place sugar and 1/2 cup blueberries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until the mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Fold remaining whole berries into cooked, cooled mixture.

    Assembly

    Whisk pastry cream until smooth and spoon into tart shell. Smooth surface and top with berries. Sprinkle with lemon zest and finishing sugar. Chill slightly before serving to allow tart to set up, making it easier to cut and plate.