Blueberry Turnovers

Makes 18 turnovers        Oven 400 degrees

Ingredients

1. 1 1/2 cup fresh blueberries
2. 1/2 c sugar
3. 2 T cornstarch
4. 1-2 T fresh lemon juice
5. Lemon zest from 1 lemon
6. 2 T butter
7. Pepperidge Farm Puff Pastry Sheets

Combine  ingredients 1-6 in sauce pan and bring to a boil. Boil, stirring constantly for 1 minute.
Stir in butter and let cool.
Unfold the pastry dough sheets and cut each sheet into 9 pieces.
Spoon 1 teaspoon of cooled filling into the center of each dough piece and fold over, pinching the edges tightly.
Place on slightly greased cookie sheet or silpat.
Sprinkle with granulated sugar.
Bake at 400 degrees approx. 10 minutes.

Pizza Crust July 2011

½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. Wrap one of the balls of dough in plastic wrap, put in a freezer bag and freeze for later. (When it's time to use the frozen dough, put it in the fridge in the morning, then take it out of the fridge 30 minutes before you're ready to use it.) Cover ball of dough with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

Preheat the oven and a pizza stone to 500° F. Sprinkle a large baking sheet lightly with cornmeal. On a countertop lightly dusted with flour, gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. (If the dough doesn't want to stretch and roll out, let it rest for a few minutes and come back to it. I find that if it's been frozen and thawed it's a little harder to work with, but letting it rest a bit usually helps make it more workable.) Carefully transfer the dough to the baking sheet and top with toppings and cheese as desired. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Makes two medium pizzas.

Recipe from Annie's Eats.

Itty Bitty Cinnamon Roll Bites

 

 

 

1 can Pillsbury “Simply” refrigerated biscuits, 10 count

5 tablespoons softened butter
1/4 cup packed light brown sugar
2 teaspoons cinnamon
1 cup powdered sugar
5 to 6 tablespoons heavy cream, or just milk if that's what you have on hand

1. Preheat oven to 350 degrees F. and line a large baking sheet with non-stick cooking spray.
2. Unroll biscuits onto a clean countertop and press out with fingers to about 3 inches wide.
3.Spread each biscuit with 1/2 tablespoon of butter then top evenly with brown sugar and cinnamon. 4.Starting at the bottom of each round, roll up jelly roll fashion with seam side down on countertop.
5.Use a sharp knife and cut 1/2 inch slices and place onto prepared baking sheet. I cut 6 slices per biscuit making 60 small cinnamon rolls.
6.Bake for 16 to 20 minutes, until light brown and cooked through. Remove from oven.
7. Place powdered sugar and heavy cream into a small bowl and whisk until smooth. Drizzle glaze over hot rolls. Let cool for 5 minutes before serving. Best served warm with a tall glass of milk!

Makes 60 itty bitty bites
http://picky-palate.com/2011/04/18/itty-bitty-cinnamon-roll-bites/

Buttercream Frosting

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1/4 teaspoon table salt
• 1 tablespoon vanilla extract (use the clear if you have it)
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

http://savorysweetlife.com/2010/03/buttercream-frosting/

Chocolate Sheet Cake

2 cups flour

2 cups sugar

1 stick butter

4 TBSP cocoa

1 cup water

½ cup Crisco

½ cup buttermilk or reg. Milk

1 tsp soda

2 eggs

1 tsp vanilla

ICING

1 stick butter

3 TBSP cocoa

6 TBSP milk

1 tsp vanilla

1 box powdered sugar (I use about 2/3; icing is very rich) ½ cup chopped pecans, optional sprinkle on 1/2 half of cake

Mix sugar, flour and soda together in bowl. Heat butter, cocoa, water and oil in a pan, bring to a boil. Pour hot mixture over dry ingredients and add eggs, milk and vanilla. Mix well. Bake 30 – 40 minutes at 350 degrees.

ICING - Heat butter, cocoa and milk in pan, bring to a boil. Pour over powdered sugar, blend well. Add vanilla.  Add a little milk until you reach the consistency desired. Pour over hot cake and let cool for 30 minutes.

Sprinkle nuts on half the cake.

Recip from Diane Davis, NASA book club

Mini Blueberry Pies

Ingredients
cooking glaze (blog)
1/8 c tapioca
1/2 c sugar
2 cups frozen blueberries, microwaved a couple of minutes to defrost a bit
zest of half a lemon or lime

coursely ground sugar for topping, optional

1 already prepared pie crust recipe (blog)

Directions
Apply cooking glaze to each cupcake tin.
Mix all ingredients and let it rest for 15 minutes. This allows the tapioca to soften.
Roll out dough and cut into circles large enough to cover the inside of a cupcake tin. I used a large drinking glass. Cut little circles to drop on top of the filled pies.

Fill each cupcake pie about half full, then place smaller circle on top.
Sprinkle with sugar.

Cook 15 minutes at 400 degrees, then 25 minutes at 350 degrees. Just watch to make sure they don't overcook.
 Makes 9 mini pies.




http://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2008/03/mini-blueberry.html

Creamy Caprese Pasta

serves 4-6
1 pound whole wheat pasta (noodles such as penne work best)
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves
Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.
Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
http://feeds.feedburner.com/howsweeteats/smSp