Blueberry-Orange Corn Muffins

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Blueberry-Orange Corn Muffins Yields 12 muffins Ingredients For muffins: 1 tsp. vanilla extract 2 eggs ⅔ c. milk 2 c. blueberries, rinsed 1 box Jiffy® corn muffin mix 1 box Jiffy® yellow cake mix Zest from 1 lg. navel orange For glaze: 1 c. powdered sugar Juice from 1 lg. navel orange Procedure Preheat oven to 400° F. In a large mixing bowl, combine corn muffin mix, cake mix, milk, vanilla, zest, and eggs.  Stir until all ingredients are well incorporated.  Batter will be slightly lumpy. Fold in blueberries. Pour batter evenly into well-greased or paper-lined muffin tin. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.  Remove from tin and cool on a wire rack. In a small bowl, whisk together orange juice and powdered sugar until thickened. Drizzle glaze...

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I Scream, You Scream…

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...we all scream for ice cream!  Beat the summer's sweltering heat with our creative variations of everybody's favorite frozen treat. Strawberry Basil Ice Cream Peach-Blueberry Ice Cream Dark Chocolate Blueberry Ice Cream...

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Purple Velveteen Cake

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     This cake is an answer to disappointing fruit cakes -- you know the ones, made with box mixes and powdered gelatin. This is one of the moistest cakes you’ll ever taste. Plain, it’s a marvelous snack and a slightly decadent breakfast. Frosted, it’s a stellar dessert. The color is positively stunning, surprising, and 100% natural. Additionally, it can be made with frozen berries once the season passes, and it’s a great way to salvage berries that have been in the refrigerator past their prime. Our rendition is for a sheet cake to take to all those reunions and cookouts coming up, but it makes lovely cupcakes as well. Purple Velveteen CakeAdapted from Casual Baker Ingredients For cake: 2 c. + 2 tbsp. flour1 tsp. baking powder¼ tsp. salt1 c. butter, room temperature1 c....

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Dark Chocolate Blueberry Ice Cream...

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     This dark, cool delight is somewhere between an ice cream and sherbet. Even with no added sugar (besides that in the chips) and little dairy, this ice cream is delicious. Don’t knock it till you’ve tried it! Blueberry Dark Chocolate Ice Cream Makes 2-3 cups Ingredients 1 c. blueberry pureé 2 very ripe bananas 1 c. unsweetened vanilla almond milk 1 tsp. vanilla ½ c. chopped bittersweet chocolate Procedure Blend puree, bananas, milk, and vanilla until smooth. Refrigerate until thoroughly chilled. Process in ice cream maker according to manufacturer’s instructions, adding chocolate once mixture starts to firm (approx. 10 minutes).* Firm for up to 30 minutes in freezer; mixture will harden due to high water content if left for longer but can be softened in blender. Serve in chilled bowls with whole berries...

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Blueberry Pureé

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Blueberry Puree for Purple Velveteen Cake, Dark Chocolate Blueberry Ice Cream, or both Ingredients For cake: 2 c. blueberries For ice cream: 1 c. blueberries   Procedure Rinse and stem berries. Place in heavy-bottomed pot. Do not add water. Lightly crush berries with potato masher or back of a spoon to get juices flowing. Bring to a simmer and cook for ten to twenty minutes until thickened. Cool mixture. Pour into blender and...

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