This recipe is adapted from King Arthur Flour’s Classic Buttermilk Waffle recipe. I love a good waffle, but it’s so easy to wind up with waffles that are mediocre at best. They often end up either too dry from overcooking or with an exterior that is too spongy. One trick is to use pastry flour. Pastry flour gives waffles a delightfully crispy exterior and a tender, light interior. … Continue Reading →
Well, it’s spring…and that means berry season! This recipe from the 1968 edition of Better Homes and Gardens New Cook Book is unlike any other blueberry pie I’ve ever tasted. It’s long been a favorite in our household. Print Blueberry Pie Prep Time: 20 minutesCook Time: 35 minutesTotal Time: 55 minutes Yield: 8 servings IngredientsPastry for 2-crust 9-inch pie 4 cups fresh blueberries 3/4 to 1 cup sugar 3 tablespoons all-purpose flour 1/2 teaspoon grated lemon rind 1/2 teaspoon ground cinnamon Dash ground nutmeg Dash salt 1 teaspoon lemon juice 1 tablespoon butterInstructionsPreheat oven to 400ºF. Combine blueberries with sugar, flour, lemon peel, … Continue Reading →
I adapted this recipe from Penzeys. I’ve recently updated it, as of July 2012, to add a couple of small changes I’ve made since I first started baking it years ago. I also wanted to replace the photo I’d originally posted with this recipe. It was horrible! Let’s just say I’ve learned a lot about photography in the 8 years since I took the last one. This recipe makes a very tender, moist cake. It’s very easy to make, as long as you are very careful when you flip it onto its serving plate. The layers of blueberry streusel make it … Continue Reading →
Source: Betty Crocker’s Healthy New Choices: A Fresh Approach to Eating Well Print Whole Wheat Blueberry Muffins Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Yield: 12 muffins Ingredients1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 3/4 cup skim milk 1/4 cup vegetable oil 1/4 cup honey 1/4 cup fat-free cholesterol-free egg product, or 2 egg whites 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen blueberries, thawed and drainedInstructionsHeat oven to 400°. Spray 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with cooking … Continue Reading →