Saturday, July 31, 2010

Peach and Cherry Upside Down Bundt Cakes

A twist on traditional upside cake; small bundt size ones.  The original recipe is for a 9 inch pan.  To avoid a soggy batter, I drained the fruit before placing it in the individual bundt molds. I also did not add butter to the fruit topping;  therefore, make sure to grease and flour the cake molds. In all it makes 6 rather generous individual bundt by no means!

Peach and Cherry Upside Down Cakes
 Fruit Topping
1 1/4  cups of peeled and sliced peaches 
3/4 cup  fresh cherries pitted
1/2 cup granulated sugar
1 tablespoon Kirsch

 In a bowl combine the fruit topping and set aside while preparing the cake batter, to allow the Kirsch flavour to infuse.  Strain the juices prior to arranging them on the bottom of well greased cake molds

1/2 cup soft butter
1 cup sugar
2 eggs
1  tsp vanilla
3/4 cup milk
1 3/4 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

In a mixing bowl whisk by hand, or using an electric mixer beat the eggs, sugar,vanilla, and butter until it is light and creamy.  Pour in the milk and combine.  In a separate large mixing bowl, combine the flour, baking powder and salt.  Pour in the wet ingredients and mix  with a wooden spoon until the ingredients are combined.  Pour into prepared bundt molds and  bake in a pre-heated 350ºF oven for 35-40 minutes.  The cakes are done when a wooden toothpick, inserted in the center of the cake comes out clean.

Friday, July 30, 2010

Blueberry Pie

This blueberry pie recipe was adapted from Food Network's chef Laura Calder's, Fresh Blueberry Tart recipe.  You really can't beat her recipe for perfect flaky pie crust and  blueberry pie filling.

2 1/4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 cup cold butter, cut in pieces
1/3 cup ice-cold water

In a food processor combine the flour,salt,sugar and cut in the butter until it resembles coarse meal.  Transfer to a mixing bowl and make a well in the dry ingredients.  Pour in the ice-water and quickly work in the flour to form a dough.  It is important to not over-work the dough.  Divide into two disks and wrap in plastic wrap.
Refrigerate for about 15 minutes before rolling out into a 10 inch tart pan or a pie plate. reserve the second disk for the top crust.

Blueberry Filling
3 cups fresh blueberries
1/3 cup sugar
1/4 cup water
2 tablespoons cornstarch (dissolved in 2 tablespoons of water)

In a saucepan, add one cup of the blueberries, sugar, water and the cornstarch.  Bring to a boil and simmer until it thickens. Combine the the blueberry mixture and remaining blueberries in a bowl and allow to cool.   
Pour the blueberry filling into the prepared tart pan, and cover with the top crust which has been rolled out.  Brush on egg wash and bake in a pre-heated 425º F for 15 minutes.  Lower the oven to 350ºF and continue baking for an additional 20 minutes until the crust is golden.

Kamut and Orzo with Pesto

Kamut  is the trademark name for Khorasan organic wheat grain, which has ancient origins. The good news is that it has about 14%  protein content and minerals such as selenium, zinc and magnesium.  It is a high energy grain which is easily digestible. There is also an interesting legend surrounding this ancient grain.  Along with two of each species of animals, legend has it that Noah brought a supply of Khorasan wheat onto the ark.  In my opinion maybe he should have left it behind in the flood, because he really didn't do us a favour (or "flavour", as it were). Unfortunately, all the antidote in the world couldn't help this dish.  I did my best by adding my homemade pesto, crispy pancetta, and the orzo to balance the grain content.  All to no avail, unless Big Bird was my dinner guest.  The only conciliation was dessert, as we didn't even finish our main course.  You win some and you lose some.  For all you die-hard fans out there out there, I will be happy to share the recipe if you drop me a line.  After all, the taste was good; it was the texture that I had trouble with....chew,chew,chew,chew........until the sun goes down.

Tuesday, July 27, 2010

Elderberry Mania

Sylvain and invited chef  Soeur Angèle
Elderberry stuffed pork loin

                                         Peruvian Alpaca and woolen products were on display

I wanted to share with you photos from this year's Foire Agro-Alimentaire (Agriculture and Food Fair) held at Jacinthe Demarais and Sylvain Mercier's elderberry orchard in St. Bernard de Lacolle, Quebec.  Who would have thought that introducing our longtime friends to elderberry,  picked from our very own tree in our backyard, and sharing my husband's original orange vermouth elderberry jelly would excuse the pun, "bear such fruit"?  They project having over 15,000 trees in their orchard by 2011.  Jacinthe with her scientific background in the health field, and Sylvain with his entrepreneurial business skills, have built a flourishing and well respected business, producing quality elderberry food products and homeopathic medicines. Visit their official web site at  to learn more about their products and view photos of their orchard.

Monday, July 26, 2010

Pesto Genoese

"Presto presto
Do your very besto
Don't hang back like a shy little kid
You'll be so glad that you did what you did
If you do it with a Bing Bang Bong
A Bing Bang Bong"  lyrics from Showboat with Sophia Loren and Cary Grant.
You might ask what the heck does this have to do with the recipe?  Actually there is no rhyme nor reason.  My brain automatically does these crazy word associations; the lyrics come to mind as soon as my fingers touch the keyboard.  This time the "declencheur" as the French would say, was the word pesto.  I almost called the recipe my "presto pesto" but restrained myself, and happily continued playing the song in my head.  
Anyway I digress, and should get back to the pesto recipe. I first fell in love with pesto back in the late seventies while traveling through Italy, and landing up where else but in Genoa, the birthplace of pesto.  I have been making it ever since, and when basil is bountiful, I make a huge batch to freeze. As far as I'm concerned, it lasts forever.  I use it right through winter on pizza, pasta, bruschetta, and as a rub on chicken or fish.  It's great to have on hand, long after those beautiful summer days are gone.  In the refrigerator it will keep up to a week.  Make sure to cover it with oil to prevent it from oxidizing.
This time around, I didn't add pine nuts to the recipe but feel free to add a handful if you happen to have some on hand.  Either way, the pesto has great flavour. 

Basil Pesto
4 cups basil leaves (washed and dried)
1 cup fresh Italian parsley
1 garlic clove
1/4 cup Parmigiano-Reggiano  grated cheese
1/3 cup olive oil
1/2 teaspoon salt

In a food processor chop the garlic.  Add the basil, parsley, grated Parmesan cheese, salt and pulsate.  Slowly add the oil in a constant stream while the food processor is still on, until finely chopped.  Makes 1 cup.  To freeze, place 6 spoonfuls on a tray which has been lined with parchment paper. Once frozen, wrap individually and transfer to freezer bags. Will keep for several months.

Prepared spoonfuls for freezing.

Saturday, July 24, 2010

New Blog Look

Well I finally did it and changed the look of my blog page.  Give me a bit of computer knowledge, and I become dangerous.  My daughter keeps on pleading with me to stop clicking, and adding on gadgets because I really don't know what I'm doing, but there is so much to learn, so much trouble to get into, and so little time. After all, I have some major catching up to do when it comes to the whole computer and blogging realm.  So what do you think of this new look ?  Please let me know your thoughts, and any suggestions you might have for this newbie.

Lemon Drop Cookies

Hooray, they actually turned out!!!  Melt in your mouth goodness despite altering my mom's original recipe.  Thinking she had always used Crisco shortening in her recipe, I went on a limb and replaced it with butter. She later informed me that in reality it was vegetable oil in her original recipe.  I obviously had it confused it with another recipe.  Then there was the question of figuring out the accurate amount of ingredients.  I turned my kitchen into a test kitchen and was vigilant in noting any adjustments and using universal measurements.  The amount of baking powder used in the recipe made me do a double take, but fear not, it really works. As for the Galliano, a sweet herbal Italian liqueur with such wonderful ingredients like anise, juniper, ginger, lavender and of course the delicate flavour of vanilla, it is optional as it is probably not readily available.  Try replacing it with another liqueur like limoncello, another Italian classic. 
Lemon Drop Cookies 
3 1/2 cups flour 
6 teaspoons baking powder
zest of 1 lemon   
1/2 cup cold butter cut into small pieces  
4 eggs      
1 1/2 teaspoon vanilla extract 
3 teaspoons 
Galliano liqueur (optional)  
1 1/2 cup sugar     
1/4 cup milk  
1 cup icing sugar     

In a food processor, add the flour, baking powder, lemon zest and pulse to combine.  Add the butter pieces and cut into the dry ingredients until it resembles cornmeal. Transfer to a large mixing bowl. In a separate bowl whisk the eggs and add the sugar, vanilla, the liqueur, and milk. Continue to whisk the wet ingredients until combined.  Pour the wet ingredients into the flour mixture, and stir with a wooden spoon to incorporate all the ingredients.  Pour the icing sugar in a bowl. Take a teaspoonful of the cookie dough and gently roll it in the icing sugar.  Transfer to cookie sheets, about 2 inches apart and bake in a pre-heated 350ºF oven for 10 minutes.  Makes 48 cookies

Friday, July 23, 2010

Linguini with Shrimp and Zucchini

How about another easy pasta dish so you don't have to spend too much in the kitchen?  After all it is summertime, and no one wants to spend hours in front of a hot stove.  I was lucky to have some marinara sauce in the freezer. So it was simply a matter of sauteing the zucchini, cooking the shrimp, and tossing the lot in the pasta.  How easy is that?
For the marinara sauce recipe, simply use the search engine which will direct you to an older post. Once you have the sauce underway, start sauteing the zucchini in skillet with about 3 tablespoons of extra virgin oil.  Set the zucchini aside and using the same pan, heat another 3 tablespoons of olive oil. Add the shrimps to the pan, 2 cloves of garlic (chopped), and  some fresh Italian parsley.  The shrimp will take about two minutes to cook. To quote Jacques Pepin, this is, "fast food my way".  Bon appetit!

Thursday, July 22, 2010

Fennel Taralli

I'm afraid the jury is still out on sharing my mom's savory taralli recipe.  So, I'm afraid the photo of my latest batch will have to do for now.   Similar to pretzels they are great for snacking with a nice glass of beer or dunking them in a glass of wine. Unlike most taralli recipes, these are not boiled prior to baking and can be kept in an airtight container for months.

Wednesday, July 21, 2010

Dark Chocolate Cupcakes with Ganache.

Did you know about all the health benefits of cocoa?  Apparently cocoa solids contain alkaloids which have a physiological effect on our bodies, and have been linked to serotonin levels in the brain.  So chocolate taken in moderation can change your mood, and even lower your blood pressure.  Now that's one medicine that is easy to swallow.  Just remember to keep it away from your pooch because the health benefits of theobromine, one of the alkaloids found in cocoa, is benefical to humans but toxic to cats and dogs.  Well, I guess that's enough justification  to classify this next recipe as another of Anna's healthy choice.  Did I mention that the batter is also made without butter, and that I cut down on the sugar?  It doesn't get much better than this; except for the decadent Belgium chocolate ganache topping. Hope you give these cupcakes a try, because they are as good as they look.

Dark Chocolate Cupcakes
1 1/2 cups all purpose flour
2/3 cup dark Dutch cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
36 raspberries
2 eggs
1 1/2 cup sugar
1 tsp vanilla extract
1/2 cup canola or vegetable oil
1 1/4 cup water at room temperature

In a large mixing bowl combine the flour, cocoa powder, baking powder, baking soda and salt.  mix in the chocolate chips.  In a separate bowl beat the eggs and whisk in the sugar, vanilla and water.  Add the wet ingredients to the cocoa and flour mixture, stir with a wooden spoon to incorporate all the ingredients. The batter will be somewhat liquefy.  Spoon into muffin tins which have been lined with muffins cups. Place a whole raspberry in the center of each cupcake and gently push it down into the batter. Bake in a pre-heated 350º F oven for 30 minutes. Makes 18 muffins.

Ganache Topping
3/4 cup 35% cream
100g Belgium dark chocolate, cut int small pieces

Bring the cream to almost a boiling point. Take off the burner and add the chocolate pieces.  Stir to combine.

Tuesday, July 20, 2010

Summer Grilled Vegetable Torte

While grilling the vegetables for this next recipe, I couldn't help feeling somewhat nostalgic for my dad who was so passionate about his garden. Each summer he would shower us all with its bounty.  If only I could turn back time for one more summer in his garden. 

Summer Vegetable Torte
2 small eggplants cut into1 /2" rounds
2 yellow zucchini (summer squash) cut into 1/2" strips
1 sweet onion cut into thick slices
3 portobello mushrooms cut into thick slices
1 cup fresh baby spinach
3 tomatoes cut into thick 1/2 " slices
1 bell pepper thick slices
2 zucchini thick slices
1 tablespoon fresh oregano
4-5  chopped fresh basil leaves
1 tablespoon fresh thyme
1 buffalo mozzarella
1/2 cup bread crumbs
1 garlic finely chopped
2 tablespoons grated Parmesan cheese
extra virgin olive oil
salt and pepper 

In a hot  seasoned (to prevent vegetables from sticking) grill pan, grill the eggplants and set aside.  Continue grilling the remainder of the vegetables except for the tomatoes and spinach.  Drizzle extra virgin olive oil on the vegetables and season with salt and pepper to taste.  Once all the vegetables have been grilled, take a 10" spring-form pan and grease it with olive oil. Begin by layering the bottom of the pan with the grilled eggplant.  Layer the grilled summer squash on the eggplant and then the spinach.  Next, layer the sliced tomatoes on the spinach and sprinkle with fresh basil. Dot the layer with chunks of  half of the mozzarella.  Place a layer of the grilled onion, the green zucchini and the oregano.  Spread the grilled red pepper and  gently pat down the layers of the vegetables.
In a small bowl add the breadcrumbs, the grated parmesan , the garlic, thyme and mix to combine.  Sprinkle the breadcrumbs mixture over the last vegetable layer and dot with the other half of the mozzarella cheese.  Drizzle with olive oil.  Place the pan on a tray to avoid spillage and bake in a 375º F oven for 30-35 minutes.

Wednesday, July 14, 2010

Raspberry Scones

Nothing ventured, nothing gained........With raspberries being in season, I couldn't resist adding them to my scone recipe.  I knew I was taking a risk given the fragile nature of the berries, but the attempt was well worth it.  You do have to handle the dough gently and not overwork it.  I rolled out the dough directly on the baking sheet, which was lined with parchment paper, and spaced the wedges (triangles) two inches apart prior to baking them.  The raspberries don't remain whole, but form a lovely streusel effect through the batter. I also decided to further alter my original scone recipe by adding, what else, extra butter and a touch of pure vanilla extract.  I'm happy to report that they are by far the best scones I've made to date.  The old recipe can't hold a candle to this newly revised version. So, Grace at 'lamiadolca vita', I might have to just eat my words when I stated that I preferred tea biscuits over scones.  My recent batch was not only buttery rich but surprisingly light in texture.           

Raspberry Scones 
2 cups all purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter cut into small pieces
1 cup raspberries
2 eggs
1/3 cup 35% cream
1 teaspoon vanilla

In a food processor add the flour, baking powder, sugar and salt.  Pulse, to blend the dry ingredients.  Add the butter and process until the texture of coarse meal. Transfer to a large mixing bowl and gently toss in the raspberries.  In a separate bowl add the eggs, vanilla and cream and beat slightly.  Make a well in the dry ingredients and add the egg mixture.  Mix gently to combine with a wooden spoon.  Transfer to a work surface and pat with your hand to a thick disk.  Place the dough on a tray which has been lined with parchment paper.  Roll out the dough to about 1/2” thickness.  Cut into 8 wedges and using a spatula separate them, so as to bake them 2" apart.  Bake in a pre-heated 400º F oven for 12-15 minutes.  Makes 8 large scones

Tuesday, July 13, 2010

Quinoa à la Waldorf Salad

Quinoa, ( pronounced keen-wa) a grain that comes from South America is considered the  "Supergrain of the Future" as it contains more protein than any other grains, and is a balanced source of other nutrients. It is also gluten free and easy to digest. It is great in salads and  has a delicious nutty flavour . 
With quinoa as my canvas, I concocted  quite a tasty summer salad, which after some thought, reminded of the original Waldorf salad. 

( photos of quinoa plants from Wikipedia)

Quinoa à la Waldorf  Salad

Quinoa Salad
2 1/2 cups cooked quinoa
1/4 cup cider vinegar
1/2 red onion
1 teaspoon sugar
1 tablespoon honey
1 tablespoon honey mustard
1/2 cup light olive oil
juice of 1/2 lime
1/2 teaspoon salt
2 Lebanese cucumbers chopped
1 apple peeled and chopped
1/4 cup chopped celery
1/2 cup chopped pecans

In a pot pour in 2 cups of cold water and add 1 cup of quinoa.  Bring to a boil and simmer for 15 minutes, until all the water is absorbed.  While the quinoa is cooking, macerate the red onion  in the cider vinegar and sugar.  Transfer the the onions and vinegar to a large bowl, and whisk in the honey, mustard, lime juice,salt, and oil.  Add the chopped celery and apple.  Toss in the cooked quinoa and the pecans.

Zelinda's Ricotta Ravioli

Yum!!! Nothing says comfort food like my mom's cooking. You can buy pasta dough but nothing comes close to homemade. Combine that with the simplest ricotta filling and you're in heaven. Granted, the recipe is a bit time consuming but well worth the effort. You might even have some extra dough to make fettucini which you can freeze for later use. Just a little reminder: when making the dough make sure it is moist to allow the filling to seal well, as my mom's recipe does not call for egg wash. So if you dare, why not go for it!
I have provided the recipe from my previous post on homemade pasta dough (March 24, 2010), but for a step by step pictorial tutorial go to "archives", or simply use the search engine on the blog to access the instructional  photos.

Pasta Dough

4 Cups of all purpose flour
6 large eggs
Place the flour on a clean surface (a counter or large wooden board). Make a well in the center of the flour. Break the eggs into the well and lightly beat with a fork. Start incorporating the flour a little at a time. Continue blending in the flour with your fingertips. The amount of flour used will depend on the size of the eggs and the humidity. You may not need all the flour.
Remove excess flour from the work surface and start kneading your dough on this lightly floured area. Knead for about 10 minutes, until smooth and elastic.
Wrap the dough in plastic wrap and let stand in the fridge for about 30 minutes.
Roll out the dough into a 9 inch disk and cut into 6 pieces. I start my machine at #6 and roll each piece through the slot. I then lower it to #4 and roll the dough pieces once again. Continue this process until #1, which will give you a thin dough. The dough should be moist to ensure that the ravioli filling is sealed inside.

Ricotta Filling
500 grams ricotta (about 16 ounces)
2 egg yolks

In a bowl add the ricotta and the egg yolks and beat with a fork or wooden spoon to combine. Set aside.

Dust your work surface with flour, and lay out a 5" wide by 18" long sheet of the pasta dough. Place a spoonful of the ricotta filling on half of the dough, and continue spooning the filling 2 inches apart along the length of the sheet of pasta dough. Fold the unfilled dough over the ricotta filling. Using your fingers, press gently around the ricotta filling to remove any air pockets and to seal the filling.
With a crimper, cut into half moons and press the edges gently to insure the filling is sealed.
Drop the ravioli in a large pot of salted, boiling water. Gently boil for approximately 5 minutes. Usually, they will rise to the surface when they are done. Serve with marinara sauce and grated peccorino cheese.

Saturday, July 10, 2010

Peach Almond Cherry Crisp

Peaches and Cherries could be found in abundance this week. So, what is a girl to do but head to the kitchen, and make an easy dessert recipe highlighting these luscious summer beauties.  I added almonds for crunch and orange zest to enhance the flavors of the fruit.  The Kirsch, though optional,  highlights the whole cherry flavour.  Toasted almonds in the recipe add crunch and flavor.  To toast the almonds, simply spread them on an ungreased cookie sheet and place them in a 350 º F oven for 7-10 minutes.  Just remember to check on them to prevent them from burning.

Streusel Topping
!/2 cup brown sugar firmly packed
1/2 cup sliced almonds
2 tablespoons all purpose flour
1/4 cup soft butter
1/2 teaspoons cinnamon

In a small bowl add the flour, brown sugar, cinnamon, butter and work with your fingers until it resembles very coarse meal. Toss in the almonds and combine. Set aside

Peach Almond Cherry  Crisp
4 cups peaches peeled and sliced
1 cup cherries pitted
1/2 cup sugar
1/4 cup Kirsch
1 heaping tablespoon cornstarch
zest of one small orange

In a 8" inch greased baking casserole, add the peaches, cherries, sugar, zest and Kirsch.  Add the cornstarch and toss to combine. Spread the streusel topping on the fruit and bake in a pre-heated oven for 40-45 minutes.  Serve warm with ice-cream

Wednesday, July 7, 2010

Strozzapreti Pasta with Prosciutto and Zucchini

Only the Italians can come up with pretty risqué names for dishes.  Take the "putanesca" sauce, homage to Naples' ladies of the night. Also, the next time you are at your favorite pizzeria, why not order men's trousers or "calzone". In the tradition of baptizing food with quirky names, Italians have a knack for giving fun and inventive names to their pasta too: fedelini (Little Faithful), occhi di lupo (Wolf Eyes), orrechietti (Little Ears), radiatore (Radiators), vemicelli (Little Worms).  Today's recipe uses "strozzapreti", which translates as priest-strangler.   Go figure!  Just the name alone is worth giving this recipe a try, not to mention the crispy pieces of Parma prosciutto.

Strozzapreti Pasta with Prosciutto and Zucchini 
3 tablespoons extra virgin oil
4 thin slices Parma prosciutto, cut into pieces
400g fresh strozzapreti pasta
1 large sweet onion coarsely chopped
2 garlic cloves finely chopped
3 small zucchini sliced
2 tablespoons finely chopped fresh oregano (optional)
1/2 cup dry white wine
1/4 cup grated parmesan cheese
salt and pepper

In a large skillet, heat up the extra virgin olive oil and cook the prosciutto until crisp.  Set aside and in the same pan and sauté the onions and garlic.  Meanwhile, in a large pot with boiling salted water, add the pasta and cook according to the directions. Reserve some of the hot water when you drain the pasta.  Add the zucchini and oregano to the onions. Cook until al dente and add the white wine to deglaze the pan.  Return the prosciutto to the skillet and toss in the drained cooked pasta. Add some of the reserved water to the pasta if it is too dry. Grate a generous amount of parmesan cheese and toss. Plate the pasta and add extra parmesan if desired.

Spinach and Red Lentil Curry

This spinach lentil curry is both satisfying and delicious; not to mention its healthy component . It is brimming with fresh vegetables, lentils, olive oil and of course turmeric which is being touted for its medicinal attributes. Apparently it has anti-inflammatory properties, and proven beneficial in the treatment of numerous diseases.  Granted the recipe might not have the mega amount probably needed to qualify as curative; much like good old chicken soup it might not cure the common cold but at the very least; it is good for the soul.

Spinach and Red Lentil Curry
3-4 tablespoons extra virgin oil
1 onion coarsely chopped
2 garlic cloves, finely chopped1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon salt
1/2 cauliflower, cut into florets
3 small zucchini sliced
1 cup red lentils
4 cups spinach
3 cups water or chicken broth for non vegetarian version

In a saucepan heat the oil and saute the onion and garlic until transparent. Add the turmeric, cumin coriander and salt. Cook for about a minute to allow the flavors infuse.  Stir in the cauliflower and cook for an additional minute or two before adding the zucchini.  Add some of the liquid if necessary, to avoid the vegetables from sticking.  Stir in the lentils and add the water or broth.  Cook for about 10 minutes, until the lentils are tender. Toss in the spinach near the end and cook for an addtional minute until the spinach is wilted.  Serve with basmati rice

Tuesday, July 6, 2010

Tea Biscuits

Sometimes there just isn't any way of getting around it, a recipe just calls out for butter and more butter to elevate it to that whole other level.  No, and I'm not referring to cholesterol levels but rather the heavenly flavour, that only butter can give you in a recipe.  Anyway, it is a natural ingredient; even the grand dame of French cuisine, Julia Child swore by butter and she managed to live to a ripe old age. So, let the buttery flavour of these tea biscuits seduce you, and may you find solace in the fact that the key to healthy living is in moderation. So if you can limit yourself to one or maybe two, why not go for it? After all, the French are notorious for the butter content in their recipes, and apparently they have the lowest levels of cholesterol.  Alors, mes amies, enjoy these biscuits straight out of the oven with some delicious jam and maybe a nice cup of café au lait.

Tea Biscuits
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1/2 cup cold butter, cut in small pieces
1 cup 3% milk

In a food processor add the dry ingredients and pulse briefly to blend.  Add the pieces of butter to the flour mixture and pulse until the consistency of coarse meal.  Transfer to a large mixing bowl and add the milk, mixing to combine.  Transfer to a floured work surface and roll out to 1/2 inch thickness. With a cookie cutter or the rim of a wine glass, cut out the tea biscuits; each should  measure about 21/2 inch in diameter..  Transfer to a parchment lined cookie sheet and bake in a pre-heated  425º F oven. for about 10-12 minutes.  Makes 12 tea biscuits.

Saturday, July 3, 2010

Blueberry and Almond Streusel Coffee Cake....Repeat

The blueberry coffee cake with almond streusel is definitely worth a repeat performance. In case you missed this recipe, an older post, I wanted to share with you some recent photos of this easy to make and delicious coffee cake.  As you will recall, it is a simple coffee cake recipe on which I spread almond streusel and fresh blueberries on the bottom half of the cake batter, and then top it with the remaining batter and streusel.  The full recipe can be found on my blog, either use the search engine found on the top page of the blog or go to archives.

Friday, July 2, 2010

Top Five Food Network Member Photos