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Sunday, August 26, 2012

Blueberry Skillet Cake

I am so lucky to be living in the land of bountiful wild blueberries. I decided to make a cake that is very similar to the very popular Pineapple Upside Down Cake. Instead of pineapple, I used Blueberries. This is a very simple cake recipe with blueberries and almonds. The cake is very moist and the blueberries are sweet and tender, an easy recipe perfect for a Sunday Brunch or for a light dessert.
Perfectly picked Blueberries.
Melt butter in an iron skillet.
Add brown sugar.
Stir over low heat.
Add orange juice.
Remove from heat.
Layer one cup of Blueberries on top.
In a pot, melt butter.
Remove from heat.
Add milk to melted butter.
Add one egg.
Whisk, butter, milk and egg until blended.
In a large bowl, add dry ingredients, set aside.
Add egg mixture to dry ingredients.
Blend cake batter well until lumps are smooth.
Add toasted almonds to blueberries.
Pour cake batter over blueberries and almonds.
Bake in oven until cake is brown and blueberries are bubbly, about 20 minutes.
Blueberry Skillet Cake
Ingredients:


  • 12 tablespoons butter
  • 1 cup light brown sugar
  • 1/4 cup orange juice
  • 1 cup blueberries
  • 1/2 cup milk
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup toasted almonds
  • 1/2 teaspoon almond extract

Method:


  1. Preheat oven to 400 F.
  2. Melt 4 Tbsp butter in an ovenproof skillet ( or an 8-9 inch cake pan). I used and old fashioned black iron skillet. 
  3. Stir in brown sugar and continue to stir over low heat until it dissolves. 
  4. Remove from the heat and add orange juice. 
  5. Layer one cup of blueberries on top, then add the almonds on top of the blueberries. Set aside.
  6. In another pot, melt the remaining 8 tbsp of butter. 
  7. Remove from the heat and stir in milk and egg, beating well.
  8. In a bowl, mix flour, baking powder, salt, and granulated sugar. 
  9. Add the milk-egg mixture and beat until smooth, add 1/2 tsp almond extract. 
  10. Pour cake batter over blueberries and bake for about 20 minutes, or until a toothpick comes out clean in the center of the cake. Let cool in the pan for 10 minutes. 
  11. Turn over on to a plate, berries side up. Serve with whipped cream if you wish. I have linked up to these fabulous blogs!
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< Sunday's With Joy > Cheddar Chive Jalapeno Biscuits

Growing up, biscuits were a staple at my Grandparent's breakfast table. Hot flaky buttery biscuits, smothered in peppery sausage gravy.  How can you resist a simple buttery biscuit? Until now, my biscuits have not been adorned with other ingredients. Joy the Baker has brought my biscuit world to a higher level. The Cheddar Chive Jalapeno Biscuit is now the King! My mouth is watering now, craving another biscuit! These biscuits are like a meal in of itself.

Joy the Baker Cookbook: 100 Simple and Comforting Recipes
 I highly recommend that you get yourself a Joy the Baker Cookbook ( 100 Simple and Comforting Recipes) so that you can try these incredible Cheddar Chive Jalapeno Biscuits, you will be so happy that you did! Nettie 
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Friday, August 17, 2012

Easy Spaghetti Bolognese

Easy Spaghetti Bolognese

 
So, it's a summer day and I am really craving a great red sauce, real Italian style, hearty. I have just finished baking a couple batches of my English Muffin Bread and it's LOVE Italian Style! This pasta dish is so easy and so delicious, you won't ever want to buy a jar sauce again, yes I promise you, it's true!

Ingredients

  • 2 tbsp Olive Oil
  • 1 1/2 lbs ground beef
  • 1 onion chopped
  • 1 16 oz can chopped tomatoes
  • 1 12 oz can tomato sauce
  • 1 small can tomato paste
  • 1/2 tsp crushed red pepper
  • 2 tsp Italian Seasoning
  • 1 Tbsp sugar
  •  1/2 cup water
  • 2 cloves crushed garlic

Method

  1. In a saute pan, add Olive Oil, meat and onions and garlic, brown meat, drain fat. 
  2. Add tomatoes, water and sugar and seasonings, bring to a boil, lower heat and simmer for 25 minutes. You will smell the fabulous aromas. 
  3. In a large pot of salted water bring to a boil, add spaghetti, cook at a rolling boil for 8-10 minutes until pasta is Al dente, drain water. 
  4. Cover pasta with a scoop of meat sauce. 
  5. Add grated Parmesan cheese and basil. 
  6. Enjoy! Nettie. This post has been linked up to these fabulous blogs! Photobucket
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