Buttermilk Blueberry Breakfast Cake

Katy found this recipe for Mother’s day this year, and it is SO moist and tasty!!!

Buttermilk Blueberry Breakfast Cake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast

Ingredients
  

  • ½ cup unsalted butter 8 tablespoons | 4 oz | 113 g – room temperature
  • 1 large zest from 1 large lemon
  • 1 cup sugar 214 g – set aside 1 tablespoon for sprinkling
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 2 cups all-purpose flour 256 g – (set aside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt I like 1.25 tsp
  • 2 cups fresh blueberries picked over
  • ½ cup buttermilk

Instructions
 

  • Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
  • Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  • Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
  • Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.
Keyword breakfast, coffee cake

Mom Cure’s Mincemeat

Mom Cure's Mincemeat

Servings 8 quarts

Ingredients
  

  • 3 lbs beef or venison cooked
  • 12 lbs Apples
  • 1 lb suet
  • 3 lbs Raisins
  • 2 cups Brown Sugar packed
  • 4 cups White Sugar
  • 2 cups Light Corn Syrup
  • 1/2 cup lemon juice
  • 1 cup Orange Juice
  • 1 cup sliced citron
  • 2 tbs Ground Cinnamon
  • 1 tbs ground cloves
  • 1 tbs Salt
  • 1/2 cup vinegar
  • 3 cups apple juice or water

Instructions
 

  • Core apples, grind with meat and suet.
  • Cook covered over med low heat for 30 minutes.
  • Uncover on low heat until desired thickness.

Mom Helling’s Mincemeat

Mom Helling's Mincemeat

Servings 4 qt

Ingredients
  

  • 2 lbs beef or venison cooked
  • 4 lbs Apples
  • 2 lbs currants & raisins
  • 3/4 lb suet
  • 2 c Brown Sugar
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp Nutmeg
  • 1/2 tsp Allspice
  • 1 tsp Salt
  • 2 quarts apple cider
  • 1 c molasses
  • 2 tbs Lemon juce

Instructions
 

  • Grind meat, apples and suet.
  • Add remaining ingredients except lemon juice.
  • Simmer 1 ½ hours, or until thick.
  • Remove from heat and add lemon juice.

Notes

May be canned or frozen. Yields 4 – 6 qts

Golden Sweet Cornbread

Golden Sweet Cornbread

This is a great, slightly sweet Corn Bread recipe. Excellent with Chili or just a little butter and honey

Ingredients
  

  • 1 cup All Purpose Flour
  • 1 cup Yellow Corn Meal
  • 2/3 cup Sugar
  • 1 teaspoon Salt
  • 3 1/2 teaspoons Baking Powder
  • 1 Egg
  • 1 cup Milk
  • 1/3 cup Vegetable Oil

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Buttermilk Banana Bread

Buttermilk Banana Bread

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 2 Large Loaves

Ingredients
  

  • 3 cups sugar
  • 1 cup butter softened
  • 4 eggs
  • 1 cup buttermilk
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 4 cups all-purpose flour
  • 2 teaspoons vanilla
  • 2 1/2 cups ripe bananas mashed
  • 1 1/2 cups pecans broken

Instructions
 

  • Cream sugar and butter.
  • Add eggs, one at a time, mixing well after each addition - use a mixer.
  • Stir baking soda into buttermilk and add to mixture.
  • Sift baking powder with flour and blend into creamed mixture.
  • Add vanilla and banana and mix.
  • Stir in pecans.
  • Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
  • Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
  • Cool for 20-30 minutes before removing from pan.

Frank’s RedHot Buffalo Chicken Dip

Frank's RedHot Buffalo Chicken Dip

This robust creamy Buffalo Chicken Dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies.

Ingredients
  

  • 2 cups Shredded Cooked Chicken
  • 1 8 oz. pkg Cream Cheese softened
  • 1/2 cup FRANK'S RedHot® Original Sauce
  • 1/2 cup Ranch Dressing
  • 1/2 cup Blue Cheese Crumbles

Instructions
 

  • PREHEAT oven to 350°F.
  • COMBINE all ingredients and spoon into shallow 1-quart baking dish.
  • BAKE 20 minutes or until mixture is heated through; stir.
  • Garnish with chopped green onions if desired. Serve with crackers and/or vegetables.

Buttermilk Blueberry Breakfast Cake

Found this simple blueberry breakfast cake (think coffee cake only more dense and yummy!) that’s made with buttermilk. VERY tasty…

Buttermilk Blueberry Breakfast Cake

Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.

Ingredients
  

  • 1 large Lemon Zest
  • 1 cup Sugar
  • 1 Egg room temperature
  • 1 tsp Vanilla
  • 2 cup All-Purpose Flour leave 1/4 cup to toss with blueberries
  • 2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 2 cup fresh blueberries
  • 1/2 cup Buttermilk
  • 2 tbsp Sugar for sprinkling on top

Paula Deen’s Peach Cobbler

Paula Deen's Peach Cobbler

Ingredients
  

  • 4 cups Peaches sliced & peeled
  • 2 cups Sugar divided
  • 1/2 cup Water
  • 8 tbsp Butter
  • 1 1/2 cups Flour
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 cups Milk
  • 1 tsp Ground Cinnamon optional (I did use cinnamon)

Instructions
 

  • Preheat oven to 350 degrees F.
  • Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
  • Bring to a boil and simmer for 10 minutes.
  • Remove from the heat.
  • Put the butter in a 3-quart baking dish and place in oven to melt.
  • Mix flour, baking power, and salt thoroughly in bowl.
  • Add remaining 1 cup sugar and milk slowly to prevent clumping.
  • Pour mixture over melted butter. Do not stir.
  • Spoon fruit on top, gently pouring in syrup.
  • Sprinkle top with ground cinnamon, if using.
  • Batter will rise to top during baking.
  • Bake for 30 to 45 minutes.

Lemon Chicken & Asparagus Foil Packs

Lemon Chicken & Asparagus Foil Packs

Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness OR 6-8 boneless skinless chicken thighs (see note)
  • 1 lb asparagus spears large bundle
  • 1 lemon divided
  • 1 tsp minced garlic
  • 3 tbsp butter melted
  • 1 1/2 tsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  • Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  • Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
  • Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
  • Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
  • Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!

Coconut Cream Pie

Coconut Cream Pie

Ingredients
  

  • 1 cup sweetened flaked coconut
  • 3 cups Half-And-Half
  • 2 ea Eggs beaten
  • 3/4 cup White Sugar
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 9 inch pie shell baked
  • 1 cup frozen whipped topping thawed

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

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