My blueberry bushes are producing lots of berries right now, so I am busy thinking up ways to use them
One 9-9nch prepared pie pastry
For the filling
3 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
For the topping
1cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, melted
1/2 cup sugar
Preheat the oven to 375°.Coat a 9-inch pie pan with cooking spray. Place the pastry in the pan and crimp the edges.
Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to the prepared pie pan.
Make the topping: Stir together flour, oats, baking powder, melted butter, and salt. Using your hands, squeeze topping pieces together into clumps.
Sprinkle topping evenly overfilling. Place the pie pan on a baking sheet to catch any drips.
Bake until bubbling in center and brown on top, about 45 minutes. Transfer to a wire rack, and let cool for 30 minutes before serving.
I used fresh pineapple instead of canned because my market had a buy one, get one promotion on cubed fresh pineapple last week. I put the pineapple in my processor and pulsed it until it was the consistency of crushed pineapple. Don’t over-process or you will have juice. The fresh pineapple worked just fine. This very moist cake is good for breakfast, as is, or you may serve it for dessert with sweetened whipped cream,
1/2 cup vegetable oil
1/4 cup sour cream or yogurt
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 cups crushed pineapple with juice
Preheat oven to 350 degrees F and thoroughly grease a bundt pan.
In a large bowl, whisk together the oil, sour cream, and sugar.
Add eggs and vanilla and whisk until smooth.
Whisk in baking powder, baking soda, and salt until completely combined.
Whisk in flour until just incorporated. Slowly stir in the crushed pineapple with a spatula.
Pour batter into the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean when inserted into the center of the cake.
Let cake cool to room temperature. Run a thin spatula or knife about the outside of the pan and around the tube. Turn the cake over onto a serving plate.
30 whole ladyfingers
8 oz mascarpone cheese
2 cups cold heavy whipping cream
1 teaspoon vanilla extract
¼ cup powdered sugar
½ cup orange juice
3 cups fresh strawberries, sliced
In a large mixing bowl beat heavy cream until soft peaks form.
Add in the mascarpone cheese, powdered sugar, and vanilla extract and beat on medium speed until stiff, set aside.
Separate the ladyfingers.
Line half of the ladyfingers in a single layer, in the bottom of a 9×13 baking dish.
Brush the ladyfingers with half of the orange juice.
Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries.
Repeat the steps again.
Place in the refrigerator for a few hours or overnight. Cut into 8 squares for serving.
serves: 10 to 12
Italian cheesecake is one of the easiest Italian desserts to make and is always a big hit.
2 tablespoons melted butter
1/2 cup amaretto crumbs from about 5-6 cookies
5 large eggs at room temperature
1 cup sugar
1/2 teaspoon salt
4 cups drained whole milk ricotta, at room temperature
1 cup mascarpone cheese, at room temperature
3 tablespoons dark rum
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Powdered sugar and strawberries for optional topping
Preheat oven to 350 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Combine the butter and cookie crumbs together and pour into the baking pan, Press the crumbs over the bottom until firm.
In a mixer fitted with the whisk attachment, beat the eggs, sugar, and salt at high speed until creamy and doubled in volume for about 5 minutes.
Add ricotta, mascarpone, rum, and lemon and orange zest. Mix on medium until smooth and fluffy, about another 2 minutes.
Put springform pan on a baking sheet and pour batter into the pan, smoothing the top with a spatula. Bake until edges are set and lightly golden but the center is still a bit jiggly about 75 minutes. Cool on a wire rack for about one hour. With a thin metal spatula, go around the cake in the pan to keep it from sticking to the pan as it cools. Cover the pan and refrigerate for several hours or overnight.
Remove the cake from the pan and place it on a serving plate. Cover the top with powdered sugar and strawberries cut in half.