Mollie & bPaulie's Wedding Cake

Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!

Monday, August 15, 2011

Got Those Summertime Blues???

Blueberries, that is!!
Nothing says Summer quite like them.
They are great on everything. Ice Cream, Pie, in Greek Yogurt, on top of your cereal, even in green salads... with a few Nuts!
Here's a recipe to try out. It's in the oven right now...
One lesson to learn though is to read the directions at least 24 hour in advance.
This came from my favorite Cook Book Better Homes & Gardens 2006 edition
or you can just link to the web page below!

Blueberry-Sour Cream Dessert

recipe Dessert Crust
cups fresh or frozen blueberries
cup sugar
tablespoons quick-cooking tapioca
cup water
teaspoon ground cinnamon
teaspoon finely shredded lemon peel
teaspoon ground nutmeg
cups dairy sour cream
egg yolks, slightly beaten
cup sugar
teaspoon vanilla
Fresh blueberries (optional)

1. Prepare and bake Dessert Crust. Reduce oven temperature to 350 degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand for 15 minutes. Cook and stir mixture over medium heat until blueberries become juicy and mixture is bubbly. Turn into partially baked Dessert Crust.

2. In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup sugar, and the vanilla. Pour evenly over blueberry mixture.

3. Bake about 50 minutes or until sour cream layer is set when gently shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife, loosen crust from side of pan; remove side. Cover and chill overnight before serving.

4. To serve, if desired, garnish with additional blueberries. Makes 12 to 16 slices.

Dessert Crust: Preheat oven to 400 degrees F. In a large mixing bowl, beat 1/2 cup butter, softened, with an electric mixer on medium to high speed for 30 seconds. Beat in 1/4 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until combined. Beat in 1 egg yolk. Add 1 1/2 cups all-purpose flour; beat until combined. (Mixture will be crumbly). Work dough mixture with your hands just until mixture holds together. Press the mixture on the bottom and 1-1/2 inches up the side of an 9-inch springform pan. Bake for 12 minutes or until edges of crust are lightly browned. Cool on wire a rack while preparing filling.

nutrition facts

Servings Per Recipe 12 to 16 slicesCalories323Total Fat (g)18Saturated Fat (g)10, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)1, Cholesterol (mg)107, Sodium (mg)141, Carbohydrate (g)37, Total Sugar (g)20, Fiber (g)2, Protein (g)4, Vitamin C (DV%)7, Calcium (DV%)7, Iron (DV%)6, Starch (d.e.).5, Other Carbohydrates (d.e.)2, Fat (d.e.)3.5, Percent Daily Values are based on a 2,000 calorie diet

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