Blueberry Bread

Yes!! It’s finally blueberry season! As a frugal gal, I typically try to choose fruits and vegetables that are in season to use in making our meals. If you’re not quite sure what’s in season, check out our grocery sale cycle to learn more!

In my house, I can sit a container of blueberries out on the counter and before it even seems possible, they’re gone! While these are great to eat by themselves, I decided to try a new recipe for our breakfast this morning. It was really good right out of the oven and extremely moist (the yogurt must have done that?). I’ve tried many recipes in the past and this will defiantly be one I will do again. The most important part, it went over great with the kiddos! Thanks to Baking Bites for this wonderful recipe!

 blueberry bread 2

 Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or low fat

blueberry bread 3

Preheat your oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and set aside.
In a medium-sized bowl, whisk together your flour, baking powder and salt.

blueberry bread 4

Add the blueberries and lemon zest and toss to combine.

blueberry bread 5

In a seperate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

blueberry bread 6

Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

blueberry bread 8

If you want to make it super simple and bite sized for the kiddos, after refrigerated (it’s a bit difficult when hot) a few hours, use sharp, serrated knife and make long strokes to cut each slice.  And slice again down the middle. Enjoy!

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Copycat Starbucks Iced Lemon Pound Cake

Thought for the day…very little is needed to make life happy:)

Starbucks Lemon Loaf 5

1 box yellow cake mix
3.4 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
Icing
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through
Remove and let cool for 15 minutes before removing loaves from pans.

To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired. Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly. removing loaves from pans and Enjoy!

Resurrection Rolls

I wanted to write a quick post for you who are looking for a great Easter recipe to do with the kiddos.  I found this recipe last year and plan on making these a part of our Easter tradition.  As we make them, we talk about the death and resurrection of our Lord Jesus Christ.  I hope you enjoy this as much as we do!DSC02742

Ingredients needed:
Crescent rolls
Melted butter
Large Marshmallows
Cinnamon
Sugar

DSC02729

Preheat Oven to 350 degrees.  Give each child one triangle of crescent rolls.  Explain that the crescent roll represents the cloth that Jesus was wrapped in.
Read Matthew 27: 57-61.DSC02730
Give each child a marshmallow.  This represents Jesus.  Have him/her dip the marshmallow in melted butter.  This represents the oils of embalming.  Then dip the buttered marshmallow in the cinnamon and sugar.  This represents the spices used to anoint the body.  Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.)  This represents the wrapping of Jesus’ body after death.

DSC02737

Place all in a 350 degree oven for 10-12 minutes. Remove rolls from oven and let them cool slightly.

DSC02740

Now the kiddos can then open their rolls (cloths) and discover that Jesus is no longer there! HE IS RISEN!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)  ~ Now read Matthew 28:1-10DSC02741
Enjoy your warm rolls as you rejoice at the good news of Easter!

Dr. Seuss Day 2014

Mark your calendars, March 2, 2014 is NEA’s Read Across America Day.  In honor of Dr. Seuss, here is a great recipe for Dr. Seuss Bread originally found here.  I took a very good bread recipe and made it in my bread machine on the dough cycle.  (If you don’t have a bread-maker recipe can visit Sandwich Bread Recipe  to see  a fabulous FRUGALICIOUS recipe).

Dr seuss bread 4

Dr Seuss Bread 1

Divide the dough into 6 equal pieces, using a dough scraper or knife {just eyeball it}.  Mix in the food coloring to each dough ball to get the colors of the rainbow; since the food coloring is liquid you will probably need to mix in a bit more flour with the coloring to keep a nice, not too sticky dough {make sure you keep them separate and you probably don’t want to set them on your counter, they may stain it with the colors}:
RED: red food coloring
ORANGE: a combination of red and yellow food
coloring
YELLOW: yellow food coloring
GREEN: most basic packages of food coloring
have green in them, although if yours doesn’t mix a combination of yellow and
blue
BLUE: blue food coloring
VIOLET/PURPLE: a combination of red and
blue food coloring

Dr Suess Bread 7

To assemble the RAINBOW, lightly grease your work surface and your rolling pin. Roll the red out to a roughly 11 x 14 inch rectangle, then place it on another greased surface {I used a 11 x 14 inch cutting board}Repeat the rolling process for all other colors (oil surface and rolling pin before each color to prevent sticking); layering them on top of each other in the order of the rainbow. (Stretch as needed to make them as close to the same size as you can; the oil makes them easy to move if needed.) Layer in any order you feel called to.

Dr Seuss Bread 3

Roll the dough out into a larger rectangle; about 1/2 inch thick.  Grease  (9 x 5) loaf pan very well and Carefully roll the rectangle dough into a “log”.

Dr seuss bread 4

Place the dough rolls in the prepared loaf pans. Preheat oven to 350 degrees.  Place loaf pan on the top of the oven, cover with a clean kitchen towel and allow to rise about 30-45 minutes(the heat from the preheating oven will help the dough rise).  Bake loaves in preheated oven for about 30 minutes.

dr seuss bread 5

Wait 5-10 minutes and remove bread from pans, place on wire rack to cool completely (cool completely before cutting, to be able to cut nice slices).

dr seuss bread 6

This is Kinely’s lunch today!  The kiddos LOVED eating every bite!  I hope you enjoy this recipe as much as I do.

Copycat Red Lobster Cheddar Biscuits

I have a confession to make.  I have never actually had the famous biscuits from Red Lobster…..or at least I don’t remember them.  Hubs and I aren’t big sea food fans and have only visited the place a couple of times.  However, I recently bought a mix from Wal-Mart that was supposed to be a replica of these famous biscuits.

THEY. WERE. DELICIOUS!!

So being the frugaltastic girl I am, I decided to take a stab at making my own. I started with my regular old biscuit recipe and added to it. I did cut the recipe in half and it made 14 cheesy, buttery biscuits.

Here is what you need:

1/2 of the basic biscuit recipe
1 cup grated sharp cheddar cheese
1/3 cup melted butter
2 garlic cloves, pressed
2 TBS Parmesan cheese
1 1/2 tsp Italian seasoning.

20140130-100822.jpg

20140130-100829.jpgOnce your biscuit dough is ready, place the grated cheese on top and fold it over.

20140130-100836.jpgContinue folding it until the cheese is evenly mixed in.

20140130-100842.jpgPull off pieces and drop them on the pan. You don’t want them to be perfectly shaped. Leave the crevices on top for your buttery topping after they bake.  You won’t regret it!!!

Bake your biscuits on 450 degrees for 8-10 minutes.

20140130-100900.jpgWhile they bake, melt your butter.  Stir in the parmesan cheese, garlic and Italian seasoning.

 

20140130-100907.jpgAs soon as the biscuits come out of the oven, brush the butter mixture over the top.

20140130-100915.jpgENJOY!!

Quick Rise Bread

I hate buying bread at the store!  The problem is that time sneaks up on me and I realize an hour before dinner that I have no bread.  Well…here is a quick rise bread that is ready in half the time!  Here is what you need:

4 1/2 teaspoons instant yeast

1 1/2 cups warm water

1 TBS Sugar

3 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon balsamic vinegar

Olive oil

(I wish I could take credit for this recipe, but I can’t.  I adapted it from this one. )

20140126-211625.jpgDump your yeast, water and sugar in a mixing bowl.  Let sit for about 3 minutes.

20140126-211638.jpgDump your flour, salt and balsamic vinegar on top of your liquids.  Mix with a dough hook for 12 minutes.  I started out slow until the dough began to form.  Then, I cranked it up to medium speed for the remainder of the time.

20140126-211646.jpgWhile your bread kneads, pour a little olive oil in the bottom of a microwave safe bowl.

20140126-211653.jpgDon’t be tempted to shorten the kneading time!  When you are done, the dough will be very sticky.  That is how you want it….the result will be a nice soft bread!

20140126-211701.jpgPut your dough in the oiled bowl and cover with a damp cloth.  Microwave on high for 25 seconds.  Leave the dough in the microwave and let it rest for 5 minutes.  Microwave once more for 25 seconds.

 

20140126-211707.jpgIsn’t this awesome?  The extra yeast and microwave time helps this dough to double in size in about five minutes.

20140126-211737.jpgDivide your dough into 8 equal pieces and form mini loaves.

 

20140126-211743.jpgUsing a serrated knife, cut three slits across the top of each mini loaf. Pre-heat your oven to 350 degrees.  While your oven warms up, let your dough rise for about 15 minutes.

 

20140126-211751.jpgBake your bread for 15-18 minutes.  Enjoy!!

Blueberry Bread

Yes!! It’s finally blueberry season!  As a frugal gal, I typically try to choose fruits and vegetables that are in season to use in making our meals. If you’re not quite sure what’s in season, check out our grocery sale cycle to learn more!

In my house, I can sit a container of blueberries out on the counter and before it even seems possible, they’re gone!  While these are great to eat by themselves, I decided to try a new recipe for our breakfast this morning.   It was really good right out of the oven and extremely moist (the yogurt must have done that?).  I’ve tried many recipes in the past and this will defiantly be one I will do again.  The most important part, it went over great with the kiddos!   Thanks to Baking Bites for this wonderful recipe!

blueberry bread

Ingredients:

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or low fat

blueberry bread 3

Preheat your oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and set aside.
In a medium-sized bowl, whisk together your flour, baking powder and salt.

blueberry bread 4

Add the blueberries and lemon zest and toss to combine.

blueberry bread 5

In a seperate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

blueberry bread 6

Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

blueberry bread 2

I’m thinking this would be great with a scoop of vanilla ice-cream on the side for a perfect after dinner snack.

blueberry bread 8

If you want to make it super simple and bite sized for the kiddos, after refrigerated (it’s a bit difficult when hot) a few hours, use sharp, serrated knife and make long strokes to cut each slice.  And slice again down the middle.

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