Posts Tagged ‘blueberries’

Blueberry Breakfast Porridge

Monday, December 28th, 2009

I have been pleasantly surprised recently to learn that I actually like oatmeal. It started with a specific kind of McCann’s Instant Oatmeal, and has sort of grown from there to include a few different varieties. 6 months ago, I don’t think I would’ve ever tried this porridge recipe from my Weight Watchers 150 Comfort Foods cookbook.

Rather than just oats, this porridge uses bulgur and barley, which adds a chewy texture and more nutty flavor. It’s slightly chewier/bulkier than steel cut oats, for comparison. I added extra blueberries to the mix, for more flavor, and I’d have to say, the recipe would be a little bland without them.

Blueberry Breakfast Porridge
Adapted from the Weight Watchers 150 Comfort Foods cookbook

  • 1 1/2 cups 1% milk
  • pinch of salt
  • 1/2 cup quick cooking barley
  • 1/2 cup bulgur
  • 1/2 cup old-fashioned rolled oats
  • 1 cup blueberries
  • 2 tablespoons packed brown sugar
  • pinch of ground cinnamon

1. Put the mlk and salt in a small pan and bring just to a boil. Stir in the barley, bulgur, and oats. Reduce the heat to simmer, stirring frequently until the milk is completely absorbed and the grains are tender, but chewy. This takes about 10 minutes.

2. Remove from heat, and stir in the blueberries. Spoon the porridge evenly into 2 bowls, sprinkle with the remaining brown sugar and cinnamon, and serve.

Note: The recipe was very tasty when it was fresh. Unfortunately, I like to eat oatmeal at my desk at work–I was hoping this would reheat well, but it doesn’t really. The reheated version is much chewier than it was originally. Even though it didn’t take too long, I’m not one for cooking in the mornings. Unless I was going to be eating breakfast at home, I don’t know if I’d make this one again. For two servings, it works out to 6 points, but I broke it into 4 servings for 3 points each.

Blueberry Pancakes

Friday, August 14th, 2009

I do most of the cooking, which means most of the time, I make my own breakfast.

During the week, that means cereal at my desk at work, primarily. And on the weekends, I make myself eggs, or sometimes this bacon, egg, potatoes & cheese scramble that I really like. Maybe I’ll share it with you sometime. But that’s besides the point.

As much as I love to cook, and as much as I need breakfast in the morning, sometimes it’s hard to be motivated. That’s why, I’m here to say, I believe that waking up to a breakfast that someone else has cooked is one of the most luxurious feelings. I have been lucky enough to wake up to breakfast a few times in my life. When I was little, it was one of the best parts of staying overnight at Grandma and Grandpas house (so much so, that we’ll still ask them to make breakfast for us every now and then). And occasionally, my dad would make himself breakfast and get suckered in to cooking for everyone else on a Sunday morning. These days, it doesn’t happen often, but every now and then David will make me breakfast. When he does, it’s usually pancakes.

One fantastic weekend morning last week, I woke up to David making pancakes. Blueberry pancakes. And banana pancakes. Fantastic pancakes. He’d even had to go out shopping for ingredients–the buttermilk and the blueberries. Still, he made pancakes.

It’s probably not surprising that David makes Alton Brown’s pancakes. One of the great things about Alton Brown’s recipe for pancakes is that it starts with making your own pancake mix. Once you’ve done that, you’ve got enough mix for several batches of pancakes for later use. All you do is add eggs , butter, and buttermilk to put together the pancake batter.

photo(2)

Alton Brown’s “Instant” Pancakes

To make the “Instant” Pancake Mix:

  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda (check expiration date first)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

To make the pancakes:

  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups “Instant” Pancake Mix, recipe above
  • 1 stick butter, for greasing the pan
  • 2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Note: We’ve made these pancakes several times, and they’re my absolute favorite ones. No contest. This batch had blueberries in some, and banana slices in others, but the plain ones are just as good.

Fresh Berry Cream Cheese Pound Cake

Tuesday, August 11th, 2009

Yum.

That’s about all I have to say. This pound cake was delicious. Moist, and tender, and sweet, but not too sweet. The recipe below makes two loaves, but I loaded one up with fresh blueberries and raspberries from the farmer’s market (about half a pint of each).

Pound cake

Cream Cheese Pound Cake
Adapted from Bakerella
.com

  • 3.5 cups all purpose flour, sifted
  • 1 tsp baking powder
  • 1 cup butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 3 cups sugar
  • 1 tsp vanilla
  • 6 eggs, room temperature
  • 1 cup milk, room temperature

1. Preheat the oven to 325 degrees.

2. Sift the flour and baking powder into a medium mixing bowl and set aside. (It’s best if you have a sister or a cousin around to sift the flour for you. It’s much easier that way. Thanks guys!)

3. In a stand mixer with paddle attachment, cream the butter, cream cheese, and sugar for several minutes, until light and smooth. Add in the eggs one at a time, mixing completely after each additional egg. (It’s best if you have a mom around to help you count all 6 eggs. Otherwise you might lose track. Thanks mom!) Add vanilla and milk until combined.

4. Add flour mixture in small batches until completely combined.

5. Pour into two greased and floured loaf pans. (Here’s where I added the berries). Bake for 60 minutes, or until a toothpick inserted into the center of each cake comes out clean. (Mine actually took about 75 minutes–the cake with the berries took longer than the plain cake).