Blueberry Cobbler

Blue Berry Cobbler!

Yummy! Nothing is better than fruit in season, getting them at a great deal! and then making blueberry cobbler! This recipe I found online and modified it a little so it didn't have as much white sugar.

Ingredients

• 3 cups fresh blueberries
• 2 tablespoons brown sugar
  
• 1/4 cup orange juice (or a couple of dashes of lemon juice)
  
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup butter, softened
• 1/2 cup white sugar ( I put agave nectar with only a sprinkle of sugar and made it 3/4 cups of flour. It tasted great, but you can stick to the original recipes.)
  
• 1 egg

Directions

1. Preheat oven to 375 degrees F.
2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.(Or until you forget about and race to see if it burned only to find God had mercy and didn't let it burn.)
   

Three cups of blueberry can get expensive, but only if you buy it by the pint. If you can hand pick them it can be a lot cheaper. I went blueberry picking the other day at a place called Liberty Blueberry Farms where you can ...well pick your own blueberries. It cost about 2.35 per pound. I got almost 5 pounds for about 7 dollars, which can make about...I think about 3-5 of these cobblers. (a whole lot of blueberries!)
Here is the link so you can have the info for yourself if you live in the local area.

http://www.libertyblueberryfarms.com/

Broccoli Chedder Soup!

This is is a really tasty soup! I just made it like...20 minutes ago and just now finished my bowl. I loved it so much. You can tell how tasty it looks by the blue tinted pictures above or below! (My camera's battery died right I took the pictures and I forgot to take it off the blue setting! Now to the orginal recipe, normal flour can be used to thicken the soup; however, because white flour can cause craving and not really all that healthy, I used whole wheat pastry flour, which is much healthier and pretty much works like white flour.
Also this recipe does not require rice,. For Hubby's sake I add it, to make it a little more hartier.

1 lg. bunch broccoli, chopped or 1 (20 oz.) bag frozen, chopped broccoli (Cut the up in smaller pieces if you like. That is what I did.)
1/2 cups. butter ( I used salted better, because I like salt!)
1 small onion. ( You can leave this out if you like. It still tastes great either way)
1/2 cups. flour
Salt to taste
Pepper to taste
2 c. milk
16 oz or 2 cups of chicken broth
1 1/2 c. grated Cheddar cheese

Cook broccoli, drain. Set aside. Saute onions in butter. Stir in flour. Cook 5 minutes. Add milk slowly, continually stirring. Stir in grated cheese, blend until smooth. Slowly blend in chicken broth. Add broccoli. Simmer at least 15 minutes, longer for thick soup.

Anywhoalls. Enjoy!

Celebrated with Spice Chiffon Cake!

This is the first post for the Artist's Pantry! So excited that the Organic Pop-tart is getting farther along. Now with a recipe blog conjoined I am super excited! To celebrate the first post I will post my recipe for one my favoriet cakes, sadly though my camera did not get any good pictures and battery died so the recipe will have to do. Here is it, Spice Chiffon Cake


1 1/2 Cups of Sugar
2 cups of flour ( I use whole wheat pastry flour)
1 tablespoon of baking powder
1 teaspoon of salt
1 tablespoon of cinnamon
1 teaspoon of allspice
1/2 teaspoon of cloves
1/2 teaspoon of nutmeg
1/2 of pumpkin spice if ya have it
3/4 cup of water (cold)
1/2 cup of olive oil
7 eggs separated


Glaze:

2 tablespoons butter (Only butter, Margarine does not work or taste good)
1 tablespoon flour
1/8 teaspoon salt
1/4 cup of milk 1/4 cup of packed brown sugar
1/4 teaspoon vanilla
1 cup of powder sugar

In a big bowl. I like to use my metal bowl or coke-cola bowls, mix sugar, flour,baking powder,salt, and all the spices. (Basically your dry stuff)
Then add your cold water, oil and egg yolks. Mix well, but don't over do it, cause it can be abused and cake won't rise as well. Not sure why, but just does so.
Next whip up your egg white until you have firm peaks. (if your like me, put your egg whites in an electric mixer and forget for a little while, then suddenly remember you are making something, then rush back to have perfect egg white peak)
Next slowly fold the egg whites into batter. Make sure not to over mix, because the egg whites are what make the chiffon cake so fluffy!
Pour mixture into a ungreased 10inch tube pan. What I like to do is trace and cut a piece of wax paper or parchment paper to lay at the bottom so the cake doesn't stick to the bottom.
Bake at 325 degree oven for 70 minutes. Make sure to keep a close eye on it, cause you don't want to burn the top/bottom of the cake.

Now for the tasty glaze! It so good!
In a saucepan, melt the better. Once melted quickly add the flour and salt. Next add the milk all at once while keeping up a constant stir. Bring to boil, while keep stirring. Keep stirring until thick and bubbly.

Quickly remove from heat and add brown sugar, vanilla and powdered sugar. Blend well then pour warm over the cake, (once the cake had cool off a bit, of course)

If desired sprinkle chopped walnuts over the top.
Serve to guest to enjoy and don't think about all the sugar in it, because its too tasty to feel guilty about it.


Hope you try out the recipe and enjoy it! I will post pictures in my next recipes post!
Love ya all and Toodles!

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