Wednesday, August 4, 2010

Berry Recipes

Ask and you shall receive.  I had to heist this recipe off some person's blog because I don't have my cookbook with me.  The recipe is from The Ultimate Southern Living Cookbook, my most favorite cookbook ever!  I use it all the time.



Blueberry Streusel Muffins
1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
2 teaspoons grated lemon rind
1 large egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen blueberries, thawed and drained
1 tablespoon all-purpose flour
1 tablespoon sugar
1/4 cup sugar
2 1/2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1 1/2 tablespoons butter or margarine


Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened.


Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter into greased muffin pans, filling two thirds full.


Combine 1/4 cup sugar, 2/1/2 tablespoons flour, and cinnamon; cut in butter with a pastry blender until mixture is crumbly. Sprinkle over batter. Bake at 400 degrees for 18 minutes or until golden. Remove from pans immediately. Yield: 1 dozen.


They were delish fresh out of the oven with a little butter!  One of my other most favorite recipes in the world.  I think my mom got this from her cousin, my cousin J's mom at a family reunion.  Our family reunions always have great (not so good for you) food.  This recipe - not sure why it has the name salad in it - is an ESPN household favorite.  My friend Amy makes it with raspberries.


I pulled this one from one of my favorite southern cook... Paula Deen (she includes pineapple which my family doesn't so I removed it from the recipe below)


Strawberry Pretzel Salad
Ingredients

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries - I like to use fresh


Directions
Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.


In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pour over the cream cheese mixture. Refrigerate until serving time.

If you are like me you will love this for dessert, snack, breakfast, any time of day and it won't last long!! 

7 comments:

Dee Stephens said...

I'm so making the pretzel salad when I'm done with the soup!! :)

AZCottrell said...

mmmmmmm - Thanks for sharing!!!

Melissa said...

Thanks for sharing--these sound delicious, can't wait to make them!

Sara said...

One word: YUM.

Sassafrass Jane said...

I love finding new cookbooks! I will definitely be purchasing this one. And those look SO YUMMY! Perfect time of year! Thanks for posting them!

The Lenzers said...

love the southern living cookbooks

starnes family said...

Gelatin kind of freaks me out.