Blueberry & Pretzel Cookies

Hello again,

Here's another bluberry recipe I road tested to use up some of our crop.  This time it's a cookie recipe and I have to say they were delicious, especailly when still warm!  The recipe is from BBC Good Food.

Blueberry & Pretzel Cookies

Ingredients

• 175g butter, softened
• 200g light soft brown sugar
• 100g golden caster sugar
• 1 tbsp vanilla extract
• 1 large egg
• 250g plain flour
• ½ tsp bicarbonate of soda
• 200g blueberries
• 50g small salted pretzels, broken into chunky pieces
• 100g white chocolate chunks

Method

1. Heat oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip the flour, bicarb and a pinch of salt into the bowl, and use a spatula to mix together. Add the blueberries, pretzel pieces and chocolate chunks, and mix again until everything is combined.
2. Scoop golf-ball-sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each tray, so you’ll have to bake in batches to make the total 20 cookies.) Can be frozen at this point – simply defrost in the fridge before baking. Bake for 18 mins, swapping the trays around halfway through.
3. Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in a cookie jar for up to 1 week.

Recipe from Good Food magazine, July 2013

Blueberry Clafoutis

Hello,

Been ages since I've been on here but I wanted to record a recipe I made recently before I lose the clipping!  We got a fantastic crop of blueberries this year, even better than last year so I've been trying out different recipes with them!

This recipe is one I took from my Aunt's Chat magazine

Blueberry Clafoutis

Serves 4

Ingredients
1 tbsp butter and 2 tbsp sugar to line dish
200g blueberries
100g plain flour
pinch salt
75g caster sugar
1 lemon, grated rind only
3 medium eggs
1 egg yolk
1 tsp vanilla extract
150ml milk
150ml double cream
Sifted icing sugar to decorate

Method
Preheat oven to 180C/Gas 4 and butter a 1.5 litre ovenproof dish.  Sprinkle with sugar to line then add blueberries.

Mix flour, salt, sugar and lemon rind together in a bowl.  Whisk in the eggs, egg yolk, vanilla, then gradually whisk in the milk and cream to make a smooth batter.

Pour over the blueberries and bake for 30-40 mins until golden, risen and puffed up around the edges and set in the middle.

Dust generously with icing sugar and serve immediately.

Blueberry & White Chocolate Muffins

Good Evening,

Tonight's recipe is one I cut out of a local newspaper recently and was keen to try.  The recipe is by one of the chefs from the renowned Three Chimneys Restaurant on the Isle of Skye and uses blaeberries (also known as bilberries) which grow wild around the countryside.  Here I've used some of our own blueberries from the garden which are a very close relation.

Blueberry & White Chocolate Muffins

Makes 12

Ingredients:

10oz self raising flour

1 tsp baking powder

6oz caster sugar

200ml milk

1 large egg

3oz melted butter

3oz white chocolate, chopped, plus 1oz

200g blueberries

Mix the flour, baking powder, sugar and white chocolate in a large pan.  Beat the egg and milk together, add slightly cooled melted butter.  Make a well in the dry ingredients and add the liquid ingredients.  Mix very lightly for about 30 seconds.  Do not over-mix.

Half fill muffin cases then place 5 or 6 blueberries in each then add more mixture to 3/4 fill the cases.  Add a few more blueberries and some of the remaining white chocolate to each.

Bake at 200C/190C fan assisted for approx 25 mins.  Sprinkle with vanilla sugar or icing sugar as I have done here.

Raspberry & Blueberry Cake

Hi there,

Welcome to my very first post on my new cooking and baking blog.  Tonight's recipe is one I found in the current (August 2014) Asda Magazine.  I thought it would be a perfect recipe to use some of the blueberries my husband has been growing in the garden.  The raspberries were grown locally at Wester Hardmuir and the eggs are also from a local farm.  I love using local produce when it's available.

Raspberry & Blueberry Cake

Serves 10 approx 

Ingredients:

175g butter

175g caster sugar

3 large eggs

225g self raising flour

Finely grated zest 1 orange

75g fresh raspberries

75g fresh blueberries

Preheat the oven to 180C/160C Fan/Gas 4.  Line a 2lb  loaf tin with baking paper.  Beat the butter and sugar until soft and creamy.  Beat in the eggs, one at a time, beating well after each addition and adding a little flour if the mixture begins to split.  Fold in remaining flour and the orange zest.  Wash and pat dry the fruit with kitchen towel to absorb as much moisture as possible.  Gently fold in the berries.  Turn into the prepared loaf tin and bake for 1 hour or until a skewer inserted into the centre comes out clean.  Leave to cool on a wire rack.  This will keep for a few days in an airtight tin.

Please come back and visit soon, I hope to keep adding to my blog as I make and photograph some of my favourite recipes.

Shona xx