Lamb Recipes
Blueberry Recipes
Fruit & Vegetable Recipes
Blueberry Cream Pie
Mix sugar, cornstarch and salt in a saucepan. Beat egg yolks and add to milk. Pour milk mixture into sugar mixture. Cook over medium heat, stirring constantly until thick. Remove from heat; add butter and vanilla. Add blueberries. Cool, stirring occasionally. Pour into baked pie shell. For topping: whip cream until foamy. Add confectioner's sugar gradually while beating until soft peaks form. Pour over pie and spread. Chill well.
Blueberry Buckle
Cream shortening; add 3/4 cup sugar and eggs, beating well. Add milk and beat well. Combine 2 cups flour, baking powder and salt; add to creamed mixture, blending well. Fold in blueberries. Spread mixture into a greased and floured 13 x 9 inch pan.
Combine remaining sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 375 degrees for 45 minutes. Cool and cut into squares.
Blueberry Grunt
Cream shortening; add 3/4 cup sugar and eggs, beating well. Add milk and beat well. Combine 2 cups flour, baking powder and salt; add to creamed mixture, blending well. Fold in blueberries. Spread mixture into a greased and floured 13x9x2 inch pan.
Combine remaining sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 375 degrees for 45 minutes. Cool and cut into squares.
Blueberry Pound Cake
Grease a 10-inch tube pan with 2 tbsp. butter. Sprinkle with 1/4 cups sugar; set aside. Cream remaining butter, gradually add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine 2 3/4 cups of flour, baking powder and salt; gradually add to creamed mixture. Dredge blueberries with 1/4 cup flour, stirring to coat well. Fold blueberries into batter. Pour into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes, or until cake tests done. Remove from pan and cool.
Blueberry Cake
Cream butter, sugar and vanilla. Add eggs, one at at time. Stir in sour cream; add dry ingredients, mixing well. Fold in blueberries. Spread half of batter into a greased 9x13 pan.
In separate bowl, mix brown sugar, nuts, cinnamon. Sprinkle over batter in baking pan; spread remaining batter over top. Bake at 350 degrees fro 40-45 minutes. Cool in pan; sprinkle with confectioner's sugar.
Pat's Easy Blueberry Cobbler
Mix Flour, sugar, baking powder and salt in a large mixing bowl. Add oil, milk and egg; stir well. fold in blueberries. Pour batter into a greased 2 quart casserole dish. mix together 1/3 cup sugar, butter and cinnamon; sprinkle over batter. Bake at 350 degrees for 45 minutes.
Very Berry Cheesecake
Crust: Combine vanilla wafer crumbs and butter; press into bottom of 9 inch spring form pan; chill.
Soften gelatin water; stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed with electric mixer until blended. Blend in juice and peel. Beat in marshmallow cream; fold in whipping topping and blueberries. Pour over crust. Chill until firm. Garnish with additional thawed whipped topping if desired.
Peach-A-Berry Cobbler
Combine peaches and 1/4 cup sugar in a medium bowl; stir well and set aside. Combine water, 1/4 cup brown sugar, and cornstarch in a large saucepan; stir well. Stir in peach mixture and blueberries; cook over medium heat until mixture is thickened and bubbly, stirring constantly. Remove from heat; add 1 TBS butter and lemon juice, stirring until butter melts. Spoon fruit mixture into a greased 2-quart baking dish; set aside. Combine flour, baking powder, salt, and 1/2 cup sugar in a medium mixing bowl; stir well. Add milk and 1/4 cup butter, beat at medium speed with an electric mixer until smooth.
Best Blueberry Muffins
Preheat oven to 400 degrees. Lightly grease a muffin pan. In a large bowl, combine flour, baking powder, sugar and salt. With a pastry blender or two knives, but in butter until particles are the size of small peas; make a well in the center. In small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. fold in orange zest and blueberries. Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown. remove from oven and immediately remove from pan. Serve warm or at room temperature.
Note: If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins.
Baked French Toast with Blueberry Sauce
Preheat oven to
450 degrees F. Grease a 9x13-inch baking pan.
Slice the bread
into 12 to 14 slices about 1/4 inch thick; place on an ungreased
cookie sheet. Whisk eggs, milk, baking powder and vanilla
extract together; slowly pour mixture over the bread, turning to
coat the bread completely. Cover with plastic wrap and
refrigerate for 1 to 2 hours or overnight.
Combine blueberries (don't defrost if frozen), cinnamon, sugar and cornstarch and then place into prepared baking pan. Place bread (wettest side up) on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter. Bake 20 to25 minutes or until the toast is golden and the berries are bubbling around the sides.
Remove from the oven and sprinkle with powdered sugar. Let sit for 5 minutes before serving. Serve by turning the bread over so it is topped with the blueberry sauce.
Blueberry Coffee Cake
Sugar Topping
In a medium bowl with a pastry blender or two knives, cut butter into sugar, flour and cinnamon until well blended. Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk and egg. Fold in blueberries. Pour into an un-greased 8-inch square baking dish. Spread Sugar Topping onto top of cake batter. Bake, uncovered for 50 minutes or until a toothpick inserted in center comes out clean.
Blueberry Banana Pound Cake
Mix oil, sugar, and eggs. Add flour, soda, and salt. Mix together. Toss in nuts and blueberries. Add buttermilk, bananas, and vanilla. Blend well. Pour batter into a greased tube pan. Bake at 325 degrees for approximately 1 hour and 25 minutes. Cool in pan for 10 minutes. Remove to wire rack.
Fresh Tomato Tart
1 pie crust
Place crust in a tart pan or pie pan and trim the edges. Prick holes in the bottom of the crust. Bake at 400 degrees for 5 minutes. Cover bottom of crust with cheese. Sprinkle 2 tablespoons basil. Place sliced tomatoes on top. Brush with olive oil and sprinkle with salt and pepper. Place tart on baking sheet on lower rack of oven. Bake 35 - 40 minutes. Remove from oven. Sprinkle remaining basil on top. Let cool five minutes before serving.
Savory Vegetable Cheesecake
Place the grated zucchini in a colander over the sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture. Preheat the oven to 375 degrees. Lightly oil the bottom of a 9 inch springform pan. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven. Add the onion and 1/2 salt, and saute over medium heat for about 5 minutes. Add zucchini, carrot, flour, and dried herbs. Cook, stirring, over medium heat for about 5 minutes. Remove from heat; stir in garlic and lemon juice. Place the cheeses and eggs in a large bowl and beat vigorously for a minute or two. Add the vegetable mixture and mix well. Season to taste with black pepper and adjust salt, if necessary. Transfer the mixture to the prepared pan. Slice the tomatoes; cut each slice in half, forming "Ds." Arrange these in a lovely pattern on the top, and sprinkle with bread crumbs. Bake in the center of the oven for 50 minutes. Cool for at least 20 minutes before removing the sides of the pan. Serve at any temperature.
Squash Casserole Special
Add butter to squash and beat until blended. Stir in salt, pepper, and onion. Blend milk into eggs; add squash to mixture. Pour into a greased 1 1/2 quart casserole dish; top with bread crumbs. Set in pan of warm water and bake at 350 degrees for about 45 minutes,until knife inserted in center comes out clean. Serves 6.
Oven-roasted Sweet Potatoes and Onions
Preheat oven to 425 degrees. Combine all ingredients in a 13 x 9 inch dish, tossing to coat. Bake for 35 minutes or until tender, stirring occasionally.
Noodle-less Lasagna
Preheat oven to 350 degrees First: Brown meat, onions, and garlic together. Once cooked, add 1 can of tomato paste and 1 can of tomato sauce. Stir and keep on low heat. In a bowl grate mozzarella cheese and cheddar cheese. Save a little of the cheese to sprinkle on top right before you put it in the oven. Mix in one container of ricotta cheese. In a large, DEEP baking dish start layering with the meat sauce, followed by a layer of spinach, squash, and/or tomatoes depending on your preference. Then add the mushrooms(both the large sliced mushrooms and the small ones work). Top with cheese mixture. Sprinkle extra cheese on top (you could try parmesan cheese if you like it for the topping). Cook for 15-25 minutes. Watch the cheese on top so it doesn't burn.
Baked Apple Dumplings
Roll dough into 1/4 inch thickness on a lightly floured surface; shape into a 24X16 inch rectangle.
Cut into 8 inch squares. Reserve excess pastry. Place an apple in the center of each pastry square.
Combine 1/2 cup of sugar or rapadura sugar and 1 1/2 teaspoons cinnamon, mix well. Fill each core of
apple with sugar mixture, and dot with butter or margarine. Moisten edges of squares with water; bring
corners to center, pinching edges to seal. Place dumplings in a 13-x9-x2 inch baking dish. Roll out
reserved pastry; cut into decorative shapes, and arrange on top of dumplings if desired.
Combine water, 1 cup sugar or rapadura sugar, 3 tablespoons butter, and 1/4 teaspoon cinnamon in a
heavy saucepan; bring to a boil 3 minutes, stirring frequently. Pour syrup around dumplings.
Bake at 425 degrees for 40 minutes or until crust is browned and apples are soft. Serve warm.
Yeild: 6 dumplings
Pie Crust
Whisk together the pastry blend, salt, and buttermilk. Cut in the butter until the mixture forms coarse crumbs. Sprinkle the cold water over the dry ingredients . Add just enough water to the mixture to hold the dough together; too much water yeilds a pie dough that's sticky and hard to work with. Gather the dough into a ball, divide in half, flatten each half slightly so it will be easier to roll out. Cover and refrigerate for 30 minutes. If you refrigerate the dough longer than 30 minutes, let rest for 10 minutes or so at room temperature before rolling out. Dust your work surface and top of the dough liberally with flour before rolling.
Yeild: Crust for a double crust pie, or two single crusts, or apple dumplings.
Roast Leg of Lamb
Preheat the oven to 350. Have the meat at room temperature. Place the lamb, fat side up, in a shallow open roasting pan. Rub with oil, herbs, and spices. Make 8 - 10 slits in the meat with the point of a knife, and tuck a sliver of garlic into each slit. Roast for about 90 minutes. Let roast rest for 5 - 10 minutes before carving and serving.
Stuffed Squash
Lay the zucchini down on a flat work surface and, using a sharp knife, cut the top 1/4 of each squash off lengthwise. Using a small melon baller or paring knife, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell on the sides and bottom approximately 1/4-inch thick. Cut the trimmings into 1/4-inch dice and reserve separately. Lightly salt the inside of each zucchini and set aside, cut sides down, on paper towels to drain while you prepare the filling.
For the filling: In a large skillet, heat 1 tablespoon of the olive oil and, when hot, add the sausage and saute until golden, using a spoon to break it into small pieces, about 6 minutes. Add the onion and cook until soft, 3 to 4 minutes. Add the chopped zucchini and season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized, about 5 minutes. Add the tomatoes and garlic and cook, stirring, for 2 minutes. Add the basil, thyme, and 2 1/2 tablespoons of the bread crumbs. Season, to taste, with additional salt and pepper, if necessary, and set aside to cool.
Preheat the oven to 350 degrees F and lightly grease a baking dish with 1/2 tablespoon of the remaining olive oil.
Pat the insides of the zucchini with paper towels and rub the outsides of the zucchini with the remaining olive oil. Spoon the mostly cooled filling into the zucchini. Sprinkle with the cheeses, then top with the remaining bread crumbs. Bake for 30 minutes, or until golden brown and crispy on top.
Fried Stuffed Squash Blossoms and Fried Squash
Mix together the flour, chile powder, baking powder, salt and pepper in a medium bowl. Pour the buttermilk into another bowl. Prepare a plate with several layers of paper towels for blotting. In a heavy small pot, heat your vegetable oil until a thermometer reads 375 degrees. In the meantime, stuff the blossoms. Using your fingers - gently poke a wad of goat cheese down into the center of each one and press together.
When the oil is hot, dip the flowers one by one into the buttermilk, and dredge them thoroughly in the flower, pressing down to work the flour into the petals. Shake once lightly, and then dunk the blossom back into the buttermilk. Drop the blossom into the flour and dredge once more, making sure all of the moist areas are well coated. Do NOT shake. Lay the blossom gently in the hot oil. It should begin to sizzle madly - but if it browns quickly, the oil might be a bit too hot.
Allow room for them to swim a bit - you don't want to overcrowd the pot, or the oil will cool off. (I actually have a few too many in the pot above.) When they're starting to brown - flip them over to keep it even. When they are nice and brown all over, remove them with tongs to the paper towels. Drain for a few minutes, then place on fresh paper towels on a different plate for serving.
Use the same method for frying the squash fruit, just cut into 1/4" slices.
Green and Gold Squash Scallop
Grate the squash and chop the onion. Saute together in 3 tbsp olive oil until onion is golden. Remove from heat and fold in beaten eggs and seasonings. Place in a buttered casserole. Mix crumbs and cheese and sprinkle over the top of the squash mixture. Bake at 325o until eggs are set and topping is slightly browned.
Mrs. Mertice's Squash Dressing
Mix. Put in pyrex casserole dish. Bake at 350 degrees for 40 minutes.
Cumin & Coriander Crusted Lamb Chops with Ancho-Chile Honey
Chef David Bancroft, Amsterdam Café, Auburn
For the lamb chops:
Combine all the spices together in a small bowl until well mixed. Season lamb racks generously with spice mixture. Allow lamb to rest for 10 minutes before cooking to allow seasoning to marinate. Pre-heat oven to 375º. Pour oil into a large skillet and pre-heat to medium-high. Carefully sear each side of each rack for 2 minutes or until you see a good crust form. When all sides have been seared, place all three lamb racks on a baking sheet and bake in pre-heated oven for 10 minutes for mid-rare; 13 minutes for medium; 16 minutes for well. Remove lamb at desired temperature. Allow lamb to rest for at least 5 minutes before preparing to serve. Slice lamb racks in half between bones and separate into six portions. Ladle the ancho chili-honey over the lamb and serve immediately.
For the ancho chili-honey:
Blend all ingredients together in a blender until smooth. Place contents in a sauce pot and bring to a boil. When boiling point is reached, reduce heat and simmer until the sauce slightly thickens and coats the back of spoon. Serve warm with the lamb chops.