Tuesday, April 26, 2016

~Blueberry Torte~

Blueberry Torte
Do you enjoy desserts filled with blueberries?  Our supply of the local fruit in the freezer is almost gone!  How did that happen?  There are only 3 bags left.  I had plans for one bag this past week. 

The blueberries were defrosted & good to go!  One stick of unsalted butter was on my counter along with my springform pan.  A Blueberry Torte was on my mind.  This yummy light dessert is filled with 2 cups of blueberries.  Marian Burros' & Lois Levine's very popular Plum Torte is enjoyed by so many people, you've probably seen the basic recipe before.  But, I don't use plums when baking this dessert.  I use blueberries.  Blueberries are just the best with my family, so we enjoy a Blueberry Torte!  It's so delicious!  I've changed the original recipe a bit, but always use a stick of unsalted butter.  Margarine just doesn't make it, here.

My Changes:
  • Use 2 Egg Whites + 1 Whole Egg.
  • Add 1 teaspoon Cinnamon into batter.
  • Add 1/4 Cup Milk (I use Soy Milk) into batter.
  • Sprinkle less Cinnamon/ Sugar on top.
After prepping the batter, spoon into a springform pan that has been sprayed with PAM.  Use fresh washed blueberries or defrosted drained frozen blueberries.  Scatter on top of the batter & slightly push in.  Sprinkle on the cinnamon/ sugar mixture & place in the preheated 350°F oven.  In 45- 50 Minutes a yummy dessert is baked!
Ready to be placed in the 350°F oven.

Blueberry Torte
     adapted from Marian Burros' 
     & Lois Levine's Plum Torte recipe

Oven:  350°F          Baking Time:  45- 50 Minutes

1/4 lb. unsalted Butter, softened  
3/4 Cup Sugar
1 Cup Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon- can use a little less.
pinch of salt
1 Whole Egg + 2 Egg Whites
1/4 Cup Milk- can be Soy, Whole or Low Fat
2 Cups Blueberries- defrosted, drained frozen or fresh washed 

For Cinnamon/ Sugar Mixture, combine:  
  • 1 Tablespoon Sugar
  • 1/2 teaspoon Cinnamon
***I've saved an empty Cinnamon container with shaker top to make/ store my Cinnamon/ Sugar Mixture.  
      This comes in very handy!  

    1. Using a mixer, combine Butter & 3/4 Cup Sugar, beat.
    2. To creamed Butter/ Sugar add Flour, Baking Powder, Cinnamon, Salt, Egg + Egg Whites.
    3. Beat with mixer.  Batter will be stiff. 
    4. Slowly add 1/4 Cup Milk & beat.
    5. Using a large spoon place batter in springform pan that has been sprayed with PAM.  Spread evenly.
    6. Place Blueberries on top of batter & gently press in slightly.
    7. Sprinkle Cinnamon/ Sugar Mixture on top.
    8. Bake in preheated 350°F oven for 45- 50 Minutes.
    9. Use toothpick or cake tester to test for "doneness".
    10. Place on cooling rack for 10 Minutes.
    11. Remove sides from springform pan.  Cool longer.
    12. When cooled, carefully use a knife to slide between torte & bottom of pan to separate torte easily.
    13. Place another cooling rack on top of torte, flip over.  Remove bottom of pan.
    14. Then place plate on torte bottom & flip again.
    15. Serve slices with vanilla ice cream or dollop of whipped cream.
    Slices of this Blueberry Torte also freeze very well!  It's a great dessert surprise to locate in the freezer after a busy day!  However, this time there were no extra slices to freeze.  There are a couple more bags of local blueberries in our freezer!  :)


    Friday, April 15, 2016

    Bowties n Cheese

    Bowties n Cheese
    Someone just might think that I haven't been cooking/ baking lately!  Well, not so.  Lots of good stuff going on here!  Our temps are warmer, so a daily walk is on the agenda.  Daily walks also include chatting it up with neighbors that we haven't seen all winter.  That sounds like a long time. Maybe it's not that long, but extended conversations have not taken place, either.  Spring is here!

    This past year I've been working on my family's Genealogy.  It's both fascinating & answering questions that I've always been curious about.  I've learned that it also comes in very handy to be able to read/ write cursive writing.  Some penmanship on records is very legible.  Other times- not so much.  You know how I like History, so I'm determined to learn more!  It's a good time to share one of my family's comfort foods from my childhood.  Now, when I prep it, I use Bowtie (Farfelle) Noodles.   

    Any time of year Bowties n Cheese are always enjoyed at dinner.  If a starch such as potatoes or corn are not found in my kitchen/ freezer to prep as part of dinner, this is a very tasty side dish!  The Farfelle Noodles are cooked according to directions on the package.  After draining them, return to the pot.  Add 1 Tablespoon Butter/ Margarine & 8 oz. Cottage Cheese.  Stir.  Warm over a Low Heat for about 2 minutes.  The Cottage Cheese melts a bit & blends with the cooked noodles.    

    Bowties n Cheese

    Farfelle (Bowtie) Noodles
    1 Tablespoon Butter/ Margarine
    8 oz. Cottage Cheese- I use Low Fat with Chives.
    Dash of Pepper

    1. Cook desired amount of Farfelle Noodles according to package directions.
    2. Drain & return hot noodles to pot.
    3. Add 1 Tablespoon Butter/ Margarine & stir.
    4. Then, add 8 ounces of Cottage Cheese to pot, stirring.
    5. Sprinkle on a Dash of Pepper, stir.
    6. Cover.
    7. Before serving, heat over a Low Heat for about 1- 2 Minutes, stirring constantly.
    8. Stir, serve & enjoy!
    This is such a tasty side dish!  Any extra portions can be covered & placed in the fridge.  Add a little more Cottage Cheese & reheat before serving again.


    Monday, April 4, 2016

    February in April!

    First Flowers, Then Snowflakes!
    Sure is February in April!  At least that's what it looks like & how it's felt yesterday & today.  Oh wait- I live in New England!  

    Last week we were enjoying the colorful flowering bulbs in our back perennial garden.  Some of us stored away the snow shovels & snow blowers for next winter.  However, yesterday & today the back perennial garden has an absence of color.   There were a lot of flakes floating down! 

    Spring is just around the corner- again.  :)

    Enjoying the seasons,