Month: July 2017

Blueberry Crumble Bars

 - by Elizabeth


I first ate these at Quilt Night, an evening where a lot of quilters gather to stitch, trade tales and have a treat.  And what a treat this was: Laurel outdid herself. She called them “Blueberry Oat Bars” but we have since renamed them, since they remind us of eating blueberry crumble. I’ve since made them for my husband and I, a daughter and her family, a couple moving out of the area, a son and his family, and it gets rave reviews from everyone.

1 ¾ cup old-fashioned Quaker oats, uncooked
1 ½ cup all-purpose flour
¾ cup brown sugar, firmly packed
½ cup chopped walnuts
½ t. baking soda
½ t. salt
¾ cup butter, melted

2 cups fresh or frozen blueberries
½ cup granulated sugar
3 T. water, divided
2 T. cornstarch
2 t. lemon juice

Heat oven to 350 F.  Grease 9 x 13 baking pan.

Combine oats, flour, brown sugar, nuts, baking soda and salt. Add butter, mixing until crumbly. [NOTE: I used a food processor, putting in whole nuts first and pulsing to chop them coarsely, then adding the rest of the ingredients.  With processor running, I pour in the butter, but turn it off quickly so it doesn’t pulverize the ingredients.]

Reserve ¾ cup mixture; press remaining mixture onto bottom of prepared dish.  Bake 10 minutes.

Meanwhile, combine blueberries, granulated sugar and 2 T. water in medium saucepan.

Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 T. water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.

Spread over partially baked base to within ¼ inch of edge; sprinkle with reserved oat mixture.

Press topping down into blueberries slightly.

Bake 18 to 20 minutes or until topping is golden brown.  Cool on wire rack; cut into bars. Store tightly covered, or freeze.

NOTE: I doubled this, and used a rimmed bakers half-sheet to bake it in.  All times are the same; ingredients are doubled (and I still made it in the food processor).

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Orange and Ginger Chicken

 - by Elizabeth

This is the real deal–tender chicken coated with a rich-tasting orange glaze.  This recipe can be prepared in 45 minutes or less, depending on your quantities.

4 boneless chicken breast halves  (If using the giant chicken breasts from the Big Box store, slice them into smaller pieces, as in *this* recipe)
salt and pepper
all-purpose flour
1/4 stick of butter
1 Tablespoon olive oil
4 teaspoons minced peeled fresh ginger
2 cloves garlic, minced
2 Tablespoons brown sugar
1/2 Tablespoon Dijon mustard
1-1/2 cups freshly squeezed orange juice
2 teaspoons grated orange peel
[OPT: 1/2 cup thinly sliced green onions]

Sprinkle chicken with salt and pepper; dust with flour.  Melt butter with oil in large skillet over medium-high heat.  Add chicken; saute until brown, about three minutes per side.  Transfer chicken to plate.

Add ginger to skillet; stir 1 minute.  Add brown sugar and mustard and stir to blend into drippings.  Add orange juice and orange peel.  Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes.  Return chicken, and any accumulated juices, to pan.  Simmer 3 minutes.  Turn chicken over and add green onions.  Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3-5 minutes longer.  Season sauce with salt and pepper.  Transfer chicken and sauce to platter; serve with sticky rice.

Scones

 - by Elizabeth

Best made with sultanas (or golden raisins) and served with double (aka clotted cream), these scones are a real treat.

Preheat oven to 425 degrees F.

Mix together the dry ingredients:

2 cups flour
2 teaspoons baking powder
sprinkle of salt
2 Tablespoons granulated sugar

Cut in 2 Tablespoons of butter, until pebbly.

(If adding in sultanas, use about 1/3 cup, and add them in now.)

Add 2/3 cup milk, stirring until dough holds together. Turn out onto floured board and knead five times.

Form dough into ball, flattening it slightly with rolling pin, but keeping it about 1″ to 1-1/2″ thick.  Cut into fourths.

Brush with milk and sprinkle with a little bit of sugar.

Bake at 425 degrees for 10-12 minutes.

Elizabeth Lucinda Meyers Milton’s Biscuits

 - by Elizabeth

When I was given this recipe, it was with the stipulation that I always include the full name of Candace’s great-grandmother, from whence it came.  It’s quick, flaky, and can be made with buttermilk, instead of milk, for a richer flavor.

I have also rolled out the biscuit dough into a rectangle, brushed it with butter and sprinkled cinnamon-sugar on it.  I then rolled it up, sliced it into 3/4″ slices, placing them cut side down in a buttered/greased pan: mini-cinnamon rolls! (You can glaze the mini-cinnamon rolls with some powdered sugar thinned with a little milk.)

Preheat oven to 425 degrees Fahrenheit.

2 cups white flour
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 teaspoon salt
4 teaspoons baking powder

Stir the dry ingredients together.

Cut in 1/2 cup (1 stick) butter until pieces are the size of small pebbles.

Gradually stir in 2/3 cup of milk.

Turn out onto a floured board and knead five times, or until dough holds together well and there are no loose pieces.

Roll out to 1/2″ thickness with rolling pin.  Cut out with 2″ or 3″ round shape (or cookie cutter without small details), or use the bottom of a glass.  Place touching each other on baking sheet.

Bake at 425 degrees F for 10-12, or until edges are slightly browned.