Fresh Blueberry Cake

Summer fruit is one of my favorite things in the world. My parents have a gigantic blueberry bush in their back yard and my mom has been making this Fresh Blueberry Cake for years. I had a craving for it and called my mom for the recipe. She said ” you already have it”. I do? Wha? Turns out, the basic recipe comes from one of our favorite cookbooks, Virginia Hospitality. I think every woman that I know in my mom’s circle of friends owns this cookbook and there are some great recipes in there.

The batter comes together fairly easily. I recommend that you not skip the sifting step. It’s also helpful if you have an adorable helper like I did!

The batter is THICK when you’re ready to pour it in the pan. I mean THICK.

I have a really old pan that was my grandmother’s, but you can use a regular tube pan or bundt pan. The key is to watch it and make sure it’s slightly browned (not just blonde) on the top and that a toothpick comes out clean.

Deliciousness with a sugary crispy crust and a soft buttery inside. You won’t be able to leave it alone!

Mom’s Zucchini Bread

This recipe comes from my mom. Her original recipe calls for 1 cup of oil, but we have modified it to make it a little lighter. It’s still just as tasty and a great way to use up some of your bumper crop of zucchini (or in my case, the overflowing CSA box!)

Best we can recall this recipe should make 2 full sized loaves, but my mom hasn’t made full loaves of this in years. She makes it in mini-loaf pans. I wanted to try it in a few different formats so my one batch made 5 mini-loaves, 24 mini-muffins (I need a 12 step program!!), and 6 regular sized muffins. They all took a little different length of time to cook, but they all came out great!

Mom’s Zucchini Bread

1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3 eggs slightly beaten
2 cups sugar
2 cups grated raw zucchini
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1 cup chopped walnuts or pecans (optional)

Preheat oven to 325 degrees.

Combine oil, applesauce, eggs, sugar, zucchini, and vanilla in a bowl. Stir in flour, soda, baking powder, salt and cinnamon. (use a spoon or spatula – don’t use a mixer!). Stir in nuts, if using. Spoon into greased loaf or muffin pans.

Baking time: Large Loaf Pans = about 1.5 hours, Mini Loaf Pans = 35 to 40 minutes, Regular Size Muffin Tins = 30 minutes, Mini Size Muffin Tins = 20 minutes

Cool in pan 5 minutes. Flip out onto a cooling rack and allow to cool fully before cutting into it.

(73) Cheddar-Olive Mini Muffins

I have a special place in my heart for mini-muffins. I don’t know why. I can’t help myself. Maybe it’s because I can’t bake and I found that you can’t ruin mini-muffins!! Or maybe it’s just because they are cute!? 🙂 Anyway, these appeared at the sausage night cooking club. We used regular milk and regular sharp cheddar (Publix doesn’t sell ‘farmstead cheddar!’). I don’t think they were nearly as olive-y as I had hoped, but they were still good! They would be awesome with a bowl of chili!

Cheddar-Olive Mini Muffins

Source: Adapted Food and Wine Magazine
Yield: 36 mini muffins

1 cup 2% milk
1 large egg, lightly beaten
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon each of baking soda and sugar
1/4 teaspoon salt
2 tablespoons chopped chives
3 tablespoons Spanish green olives, pitted and chopped
1 1/4 packed cups sharp cheddar cheese
6 tablespoons unsalted butter, melted

1. Preheat the oven to 400°. Line three 12-cup mini-muffin tins with paper or foil liners. Alternatively, lightly butter and flour the cups, tapping out any excess flour.

2. In a small bowl, whisk the buttermilk with the egg. In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, sugar and salt. Whisk in the chives and olives and 3/4 cup of the shredded cheddar. Add the buttermilk mixture and the melted butter; stir just until moistened. Spoon the batter into the prepared tins and sprinkle with the remaining 1/2 cup of cheese. Bake the muffins for about 16 minutes, or until golden. Let cool in the tins for 10 minutes before serving.

Mini-Banana Muffins

This one is a repeater for me – that’s why it doesn’t get a number! I adapted this recipe from a recipe I found online. I have cute mini-muffin tins that I never use and this is a great excuse to break them out! Plus, mini muffins are GREAT for little fingers. My daughter goes nuts for these “more peese!” You can make them in a bigger tin (making just 12 muffins), you will just have to cook them longer.


Mini Banana Muffins

Yield: 36 mini muffins (or 12 large)
Source: Amy’s original – adapted from a recipe I found online

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/2 tsp cinnamon
1/2 tsp vanilla

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add flour mixture, and beat until smooth (I just use a whisk and that leaves banana chunks. If you want them smoothe, use a mixer). Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 13 to 15 minutes (or if you want – large muffins for 25 to 30 minutes.) Muffins will spring back when lightly tapped and be slightly browned on top.

NUTRITIONAL INFO:
For large muffin: 184 cals, 5.8g fat, 1.2g fiber
For each mini: 61 cals, 1.9g fat, .4g fiber

Print This Recipe

Bookmark and Share

(19) Chile-Cheese Corn Bread

I am a devoted fan of Jiffy cornbread. I love that stuff and it’s SO easy, so I rarely stray from my friend. I am, however, trying to cook outside the proverbial box, so this recipe made its way into the rotation. The crumb on this bread is beautiful, the flavor is mild (not too sweet, not to bland), and it makes a ton!! The official recipe notes state that this spicy and I didn’t even detect a teeny bit of heat, just in case you’re worried about that!


Chile-Cheese Corn Bread

Yield: 16 servings (serving size: 1 piece)
Source: Cooking Light, July 2007


Perfect for potlucks or large crowds, this tender bread balances spicy heat from chiles with sweet corn and salty cheese. Pair with a plate of hoppin’ John and squash, or serve with a chicken tortilla soup.

1/3 cup butter, softened
2 tablespoons sugar
1/2 cup egg substitute
1/3 cup nonfat buttermilk
2 large eggs
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 3/4 cups cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
1 (14 3/4-ounce) can cream-style corn
1 (4 1/2-ounce) can chopped green chiles, undrained
Cooking spray

Preheat oven to 375°.

Combine softened butter and sugar in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add egg substitute, nonfat buttermilk, and eggs, beating at low speed until well combined.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 3/4 teaspoon salt in a medium bowl, and stir with a whisk. Add flour mixture to buttermilk mixture, stirring just until combined. Fold in shredded cheese, corn, and green chiles. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and cool for 5 minutes in pan.

CALORIES 175 (28% from fat); FAT 5.4g (sat 3.2g,mono 1.2g,poly 0.3g); IRON 1mg; CHOLESTEROL 39mg; CALCIUM 88mg; CARBOHYDRATE 25.6g; SODIUM 480mg; PROTEIN 5.5g; FIBER 1.1g

Related Posts with Thumbnails