Friday, February 6, 2009

Baking Day

I was able to get Blueberries and Blackberries on sale this morning so I baked up some bread, muffins, pancakes and bars to put in the freezer. I didn't get a picture of the pancakes but they were yummy. I will post the recipe below. I had planned on freezing everything but a couple of muffins and bars have disappeared. So far everything has tasted really good. I look forward to being able to pull them out and eat them without going through the work of making them. Blueberry Pancakes Ingredients: · 2 eggs, separated · 1 1/2 cups sifted all-purpose flour · 2 1/4 teaspoons baking powder · 3 tablespoons sugar · 3/4 teaspoon salt · 1 cup milk · 3 tablespoons butter, melted · 1 cup fresh or frozen thawed blueberries, rinsed Preparation: In a small bowl, beat egg whites until stiff; set aside.In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites. Bake on hot greased griddle.

Blackberry Bread · 2 c. flour · 1 tsp. baking soda · 1 tsp. salt · 1/2 tsp. ground cinnamon · 1/4 tsp. ground nutmeg · 2 c. sugar · 4 eggs, well beaten · 1 1/4 c. vegetable oil · 2 c. fresh or frozen blackberries, drained · 1 c. black walnuts, chopped · 1/4 tsp. ground allspice Mix dry ingredients together. Add eggs, oil, blackberries and nuts. Stir just until mixed. Bake in 2 well greased 9 x 5 x 3 inch pans at 350 degrees for 60- 70 minutes. Cool in pans 5 minutes.

Blackberry Bars Ingredients: · 1 cup all-purpose flour · 3/4 cup brown sugar, packed · 1/4 cup butter · 1/2 cup sour cream · 1 egg, beaten · 3/4 teaspoon baking soda · 1/4 teaspoon salt · 1 teaspoon ground cinnamon · 1/2 teaspoon vanilla · 1 cup fresh blackberries · powdered sugar, sifted Preparation: Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan. Combine remaining crumb mixture, sour cream, egg, baking soda, salt, cinnamon, and vanilla; blend well. Stir in blackberries. Spoon over crust, spreading evenly. Bake at 350° for 30 to 40 minutes. Cool; cut into 2 1/2 x 2 1/2-inch bars. Sprinkle with powdered sugar.
Blueberry Muffins with Cinnamon Sugar Topping Ingredients: · 1/2 cup butter, softened · 1 cup sugar · 2 eggs, beaten · 1/2 cup milk · 2 cups flour · 2 teaspoons baking powder · 1/2 teaspoon salt · 1 teaspoon ground cinnamon · 1/4 teaspoon ground nutmeg · 2 cups fresh blueberries, (may use frozen) · 2 tablespoons sugar, for topping Preparation: In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar. Bake in a preheated 375 degree oven for about 20 minutes, or until lightly browned.

1 comment:

Jen B. said...

Those baked-goods look awesome!!!!