TWD: Blueberry Crumb Cake

Inspiration:
Sihan of Befuddlement chose this week's recipe!


I thought it was tasty and not too much of a production. It is definitely a step up from the Betty Crocker Blueberry Streusel Muffins I have so enjoyed over the years. :)


Tim's Rating: 8/10
Liz's Rating: 8/10


Next week on TWD: Coconut Butter Thins

Strawberry Oat Muffins

Inspiration:
Strawberries from our CSA and this recipe.

Ingredients:

• 1 cup rolled oats
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1 cup chopped fresh strawberries

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
2. In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Notes: I don't know if I would make these again. They taste good but don't have the "wow" factor of Katie's strawberry cupcakes. If you do try these, use paper liners as these muffins fell apart pretty easily.

Liz's Rating: 8/10

Lemon-Blueberry Muffins

Source:
Food and Wine

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup plus 2 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup blueberries
• 2 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• Finely grated zest of 1 lemon
• 1/4 cup fresh lemon juice

Instructions:

1. Preheat the oven to 375°. Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
2. Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Serve warm or at room temperature.

Recipe Notes:
"Using frozen berries makes the batter incredibly thick and keeps them from sinking to the bottom of the pan. Of course, the muffins are fantastic with fresh blueberries as well.
Once thoroughly cooled, the muffins can be kept overnight in an airtight container."

My Notes:
Next time I will sprinkle a little sugar on top before baking. These are very, very good.

Tim: 9/10
Liz's Rating: 9.5/10

Katie's Strawberry Hand Pies

Inspiration:
Fresh strawberries from our CSA and Katie's famous recipe.

Ingredients:

• 1 1/4 c. unbleached all-purpose flour
• 1 Tbsp sugar
• 1/4 tsp salt
• 1 tsp lemon zest
• 1 stick (1/2 c.) cold unsalted butter, cut into 1/4 in pieces
• 1/4 tsp vanilla extract
• 3-4 Tbsp cold buttermilk (whole milk with a dash of fresh lemon juice can be subbed)
• 1.5 c. fresh strawberries, hulled and quartered
  
• 1 Tbsp granulated sugar
  
• 1 tsp fresh lemon juice
  
• powdered sugar for dusting
  
• 1 large egg, lightly beaten
  
• Turbinado sugar for sprinkling

Instructions:

1. In small bowl, combine vanilla and buttermilk, stir to combine and set aside.
2. In large bowl, add flour, sugar, salt, and lemon zest and whisk to combine.
3. Use pastry cutter or two knives to cut butter into flour mixture until resembles course meal or just until all pieces are less than pea-sized.
4. Add buttermilk mixture and stir in until dough comes together.
5. Transfer dough to powdered sugar-dusted work surface and shape into flat disk.
6. Wrap disk tightly in plastic wrap and refrigerate at least one hour.
7. Preheat oven to 400 degrees and line baking sheets with parchment.
   
8. In medium bowl, combine strawberries, granulated sugar and lemon juice and set aside.
   
9. Turn dough out onto a powdered sugar-dusted work surface and cut pie dough in half (rewrap other half and place back in fridge to stay cold).
   
10. Roll one half of pie dough out about 1/8 in thickness. Using round pastry cutter (or trace knife around small plate), cut out about 5-6 inch rounds.
    
11. Place round onto baking sheet and place about 2-3 Tbsp strawberry mixture into center.
    
12. Using pastry brush dipped in a small amount of egg, brush the edge of half of the round.
    
13. Fold dry edge onto egg brushed half, forming semicircle shape, and press edges together to seal with the tines of a fork.
    
14. Brush the top of the pie with egg mixture and sprinkle with sugar.
    
15. Use a small knife to make a 1 inch slit in the top of the pie for steam to escape.
    
16. Repeat with remaining pastry dough.
    
17. Place in oven and bake until tops are beginning to turn golden brown, about 20 minutes.
    
18. Let cool on sheets for 7-10 mins and then transfer to wire rack to cool completely.

Katie's Recipe Notes:
"A distant, better looking cousin of the turnover, the hand pie houses it's own portion of delicious fruit filling and top and bottom crust all in handy compact size. Perfect for sharing. Perfect for casual entertaining.

You can also make the dough in the bowl of a food processor, just be careful not to over process (30 secs should be enough to bring it together.) Pie dough may be made ahead and frozen for up to 2 months if wrapped well."

My Notes: I halved Katie's recipe, and I got four from the half recipe. Katie, you've made another winner! This is my first time making pastry dough, and I had no idea what I was doing, so they aren't pretty, but they taste awesome!

Tim's Rating: 9/10
Liz's Rating: 9/10

Strawberry and Spinach Salad

Inspiration:
allrecipes.com

Ingredients:

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Instructions:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
2. Cover, and chill for one hour.
3. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Notes: I don't have a photo of the finished dish, because I assembled it at a friend's house.

Tim's Rating: 9/10
Liz's Rating: 9/10

Product Rave: Frozen Door County Berries

These berries are super good.
They are available at Kowalski's in the frozen fruit section.
Tim has a mixture of these berries, yogurt, and granola for breakfast most mornings.