Best Ever Blueberry Muffins
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter
2 cups (or less if you are me!) fresh blueberries, picked over
1 1/8 cups plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
If topping with lemon sugar, stir together sugar and lemon zest in small bowl until combined; set aside.
If topping the muffins with streusel, combine ingredients until it is the size of peas and set aside.
Adjust oven rack to middle position and heat oven to 350 degrees.
Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins.
Bake until muffin tops are golden and just firm. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Overnight Blueberry French Toast
3/4 loaf of French bread
8 oz. cream cheese, cut into small cubes
1 cup frozen blueberries from Watermans Family Farm
3/4 cups milk
2 1/2 Tbsp Burton's maple syrup
Grease a 2 quart casserole dish. Cut bread into 1 inch cubes. Place half the bread cubes in casserole dish. Sprinkle with cream cheese and blueberries. Top with remaining bread cubes.
In a large bowl, beat eggs, milk and syrup. Pour over the bread mixture in the casserole dish. Press down on bread to make sure that the egg mixture is distributed throughout the bread. Cover with plastic wrap and refrigerate for at least 8 hours.
Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Remove plastic wrap from casserole and cover with aluminum foil. Bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or until golden brown and center is set. Let sit for 5 – 10 minutes prior to serving.
Peach and White Chocolate Chip Muffins
Makes 16 muffins
1 ¾ cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
3 large eggs
½ cup vegetable oil
1 teaspoon vanilla
1 cup peaches, chopped
½ cup white chocolate chips
½ cup confectioners’ sugar
1 tablespoon water
Preheat oven to 350 degrees. Line muffin tins with paper cups.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the flour mixture and add eggs, vegetable oil and vanilla and mix well. Fold in peaches and white chocolate chips.
Pour mix in to muffin tins ⅔ full.
Bake for 23-27 minutes until tops are golden brown and tester inserted in to center comes out clean. Let muffins slightly cool in pan, and remove to wire rack.
While muffins are still warm mix together confectioners’ sugar and water. Dip tops of muffins in to glaze and set on wire rack to cool completely.
Double Treat Peach Pie
1 cups all-purpose flour
1 tablespoons sugar
½ teaspoon salt
1/3 cup butter-flavored Crisco
1 cup ice water
In a large bowl, toss the flour, sugar and salt.
Using a pastry blender or a low setting on your mixer, stir in the Crisco until the mixture resembles coarse corn meal.
Drizzle in the ice water until the mixture forms a ball and is no longer sticky.
Roll the dough out on a floured board with a floured rolling pin. Do not overwork the dough or it will be tough and not crumbly.
Place in a 10 inch pie pan. Crimp the edges and prick all over with a fork.
Bake at 350 until golden brown. Cool
1 cup sugar
3 tablespoons cornstarch
½ cup water
1 tablespoon butter
6 large peaches (prefereably freestones. )
Peel and slice the peaches and chop 3 of the peaches into small pieces.
Mix together sugar and cornstarch. In a small saucepan, combine the sugar mixture, the water and the butter. Melt and bring to a boil.
Stir the chopped peaches into the hot mixture. Cool.
Arrange the sliced peaches in the baked pie shell and pour thecooled, chopped peach mixture over them.
Serve with whipped cream if desired.
Coconut Peach Ice Cream with Toasted Almonds
Makes about 2 pints
1/2 cups almonds
4 1/2 cups peaches (about 6 small)
1 1/2 cups amaretto liquor
1 cup cream
1/2 cup milk
1 (8-ounce) can cream of coconut*
Spread almonds in a dry skillet and toast over medium heat, stirring occasionally. When golden brown, remove from heat and set aside to cool.
Cut peaches in half and remove pit. Dice into 1/2 inch cubes and place in a medium microwave safe bowl.
Add amaretto to peaches and microwave on high for 2 minutes. Set aside to cool, reserving the only the fruit.
In a large bowl, whisk cream, milk, and cream of coconut until combined.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. After ice cream is frozen, pack into a freezer-safe airtight container, gently folding in peaches and almonds before sealing. Place in freezer at least 2 hours until firm.
*Cream of coconut can be found in the mixed drink aisle of most supermarkets. 1 can of coconut milk can be substituted but be sure to add sugar and to taste to sweeten.