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Friday, July 24, 2009

Creamy Blueberry Clafouti


Prep Time: 5 minutes Cook Time: 30 to 35 minutes
Servings: 8 servings Total Time: 35 to 40 minutes

Ingredients:

1 1/2 tablespoons butter, softened at room temperature
2 cups fresh blueberries, washed and well drained
2/3 cup mascarpone cheese, softened at room temperature
1/2 cup sugar
2 large eggs
2/3 cup all-purpose flour
1/2 cup half and half
1 teaspoon vanilla extract
1 cup blueberry pie filling ( optional )

Directions:

1.) Heat oven to 400 degrees. Butter bottom and sides of a 9-inch deep dish pie plate.

Spread the fresh blueberries evenly over bottom of greased pie plate. Set aside.

2.) In a large bowl, wisk together mascarpone cheese, sugar, eggs, and flour, until well

blended. Wisk in half and half, and vanilla to mixture until creamy and smooth. Spoon

and spread mixture evenly over blueberries in greased pie plate.

3.) Bake on middle rack, uncovered for 30 to 35 minutes, or until lightly golden brown, and

a knife inserted in center comes out clean. Cool to room temperature. Cut into wedges,

top with a spoonful of blueberry pie filling over each wedge. Serve warm or chilled.

Butter Brickle Blueberry Buckle


Prep Time: 20 minutes Cook Time: 50 to 55 minutes

Servings: 8 to 12 servings Total Time: 70 to 75 minutes

Ingredients:

Non-Stick Cooking Spray

For Filling-

1/2 cup shortening

3/4 cup sugar

1 large egg

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoons salt

1 cup buttermilk

1 teaspoon vanilla extract

2 cups fresh blueberries, washed and well drained

For Topping-

1/2 cup all-purpose flour

1/2 cup light brown sugar, firmly packed

1/2 teaspoon ground cinnamon

1/4 cup firm butter

1/2 cup butter brickle bits or toffee bits

Directions:

1.) Heat oven to 350 degrees. Spray bottom and sides of a 9x9x2-inch or 8x8x2-inch baking

dish, with non-stick cooking spray. Set aside.

2.) In a large bowl beat together shortening, sugar, and egg with an electric mixer on

medium-high speed, until well blended and creamy. Add in 2 cups flour, baking powder,

salt, buttermilk, and vanilla. Continue beating 1 to 1 1/2 minutes, or until filling mixture

is smooth. Spoon and spread filling evenly into greased prepared baking dish. Sprinkle

fresh blueberries evenly over top of filling. Set aside.

3.) In a small bowl, prepare topping,mix together 1/2 cup flour, brown sugar, and cinnamon. Cut in firm butter,using a pastry blender or fork, until particles resemble coarse crumbs. Add in brickle bits to crumbs. Sprinkle crumbs over blueberries and filling.

4.) Bake for 50 to 55 minutes, or until golden brown and toothpick inserted in center comes

out clean. Let baking dish stand and cool slightly. Cut into wedges and serve warm.

Triple Blueberry Fruit Streusel Tart


Triple Blueberry Fruit Streusel Tart
Prep Time: 20 minutes Total Cook Time: 35 to 40 minutes
Servings: 8 servings Total Time: 55 to 60 minutes

Ingredients:

Crust and Streusel Topping-
1 refrigerated prepared pie crust,(from a 15-oz. box), softened according to box directions
3/4 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
6 tablespoons firm butter
1/3 cup toasted almonds
Filling-
2 tablespoons butter, softened at room temperature
1 jar (10-oz. size) blueberry jam, or fruit spread
2 tablespoons amaretto liqueur
2 tablespoons cornstarch
1/2 cup dried blueberries
1/2 cup dried cherries
2/3 cup fresh plums,peeled, pitted and cut into coarse thin slices,(about 3 plums)
1 pint fresh blueberries, washed and well drained
Directions:
1.) Heat oven to 375 degrees. Unroll pie crust into a 11-inch non-stick tart pan, with removable
rim. Lightly press crust and form into bottom and up fluted edge of pan. Prick sides and
bottom of crust with a fork. Bake 8 minutes. Reduce oven temperature to 350 degrees.
2.) In a 2-quart saucepan, melt 2 tablespoons butter over medium heat. Add in blueberry jam, amaretto, and cornstarch, until well blended. Stirring constantly, cook for 2 to 3 minutes, until mixture begins to thicken. Fold in fresh plums and blueberries, cook for 2 minutes longer. Spoon and spread fruit filling into partially baked crust.

3.) In a medium bowl prepare streusel topping. Combine flour and brown sugar. Cut in

6 tablespoons firm butter, using a pastry blender or fork, until coarse crumbs form. Add

toasted almonds to crumbs. Sprinkle crumbs evenly over fruit filling.

4.) Bake tart for 30 to 35 minutes, or until golden brown. Cool tart to room temperature.

Cut into wedges and serve.