York Swirls

Monday, August 13, 2012

A Twist on the Old Blueberry Muffin

Here at Hazen's we love blueberries and just can't get enough of them, but we're always on the lookout for recipes that are new and exciting. Believe me we've had enough of the same old blueberry muffins and are looking for something new and fresh to do with our delicious blueberries. I found this recipe for blueberry pancake cupcakes on pinterest. I most certainly recommend visiting www.pinterest.com, it's a collection of images and articles from all over the web. They have some of the most creative recipes I've ever seen. Either way I thought I would bring you this recipe. I haven't been able to try it yet (we've been making big plans at the farm and haven't had much down time), but I figure most of you are just as adventurous as I am in the kitchen. Let me know what you think. Was it as delicious as it looks? Does it need some improvements? Any helpful ideas will be added to the post later.

This recipe and photo comes from www.yourcupofcake.com.


Blueberry Pancake Cupcakes:
1 cup butter, softened
1 ½ cup sugar
3 eggs
2 egg whites
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 tablespoon teaspoon vanilla
1 ½ cups fresh or frozen blueberries
Maple Buttercream:
½ cup butter, softened
8 ounces cream cheese
2 teaspoons Mapleine (maple flavoring)
4 cups powdered sugar
Milk, as needed
Cinnamon sugar and fresh blueberries to decorate
Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely divine.
Directions:
1. Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)
2. Beat butter and sugar until light and fluffy.
3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.
4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.
6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.
7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

Sunday, August 28, 2011

Peach Chutney

If you haven't heard of chutney, then you sure have been missing out. Chutney is a spicy condiment made from fruits and vegetables with vinegar, spices, and sugar and originated in India. This peach chutney is sweet and sour and makes the best barbecue sauce. Brush this chutney over some grilled chicken while barbecuing and enjoy the last days of summer!





Yields 3 1-Pint Jars


4 lbs of Hazen's fresh peaches, peeled and sliced (8 cups)
1 Tbsp of Olive Oil 
1/2 cup of chopped onions
6 cloves of garlic, finely chopped
1 cup of sugar
1 cup of cider vinegar
1/2 cup dried currants
1/4 cup peeled, grated fresh ginger-root




 Directions
  1. 1. In large kettle, cover three 1-pint jars with water and heat to boiling; boil 10 minutes to sterilize. Drain jars on clean paper towels. 

  2. 2. In small saucepan, cover 3 jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use.

  3. 3.. In food processor with chopping blade, puree 4 cups peaches. Coarsely chop remaining 4 cups peaches.

  4. 4. In 6-quart saucepot, heat oil. Add onion and garlic; sauté until golden.

  5. 5. To mixture in saucepot, add peach puree, chopped peaches, sugar, vinegar, currants, and gingerroot. Heat to boiling over high heat. Reduce heat to low and cook 20 to 25 minutes or until mixture is reduced to 6 cups, stirring occasionally.

  6. 6. Spoon chutney into drained, hot jars. Fill to within 1/2 inch from top of each jar. Seal with lids and bands. Process in boiling-water bath 10 minutes. Tighten lids and set aside until centers of lids are concave, showing that they are vacuum-sealed. Label jars and store in cool, dark, dry place.

Saturday, August 20, 2011

Baked Raspberry Custard

Impress your friends with this delicious and most importantly easy custard! 


Ingredients 


  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup whole milk
  • 3 large eggs
  • 1/2 cup plus 1 tablespoon sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 2 cups raspberries (about 9 ounces)

  • Directions

    1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
    2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
    3. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.


      Source: MarthaStewart.com

Thursday, July 28, 2011

Raspberry Sorbet with Fresh Whipped Cream




Mmmm...imagine being cooled off on a hot summer night by freshly made Raspberry Sorbet. This recipe also includes a fresh whipped cream which is so easy to make and that much than store bought whipped cream.


Ingredients 

  • 1/4 cup water
  • 1/4 cup plus 1 tablespoon sugar
  •  3 cups fresh raspberries, frozen
  • 1/2 cup heavy cream


Directions
  1. Stir together water and 1/4 cup sugar until sugar dissolves.
  2. Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.
  3. Whisk cream and remaining tablespoon sugar until soft peaks form.
  4. Scoop sorbet into 4 glasses, and top with whipped cream.

Raspberry and Peach Cobbler



  • Does anything sound more delicious than raspberries and peaches fused together in one dessert? I think not. Try this cobbler. Its fast and easy to whip up. Perfect for dessert. 
    • 1/3 cup unsalted butter
    • 3 cups sliced peaches (about 4 large)
    • 1 cup raspberries
    • 1 cup sugar
    • 1 cup flour
    • 2 teaspoons baking powder
    • Pinch of salt
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • Whipped cream or ice cream, for topping









    1. Heat the oven to 350ºF. Measure the butter into a 2 1/2 -quart casserole dish (ours measured 11 by 8 inches by 2 1/2 inches deep) or a cast-iron skillet (11 inches in diameter and 3 inches deep).
    2. Place the pan in the oven to melt the butter. Combine the peaches and raspberries in a medium bowl and sprinkle 1 tablespoon of the sugar over them. Gently stir the fruit, then set it aside.
    3. In a separate bowl, whisk together the flour, baking powder, and salt. Add the remaining sugar, the milk, and the vanilla extract and stir until the mixture is evenly blended.
    4. When the butter has melted, pour it into the batter, stir quickly but gently to mix it in, then immediately pour the batter into the casserole or skillet. Add the fruit with its juices, distributing it evenly and lightly pressing it partway into the batter with a spatula.
    5. Return the pan to the oven and bake the cobbler until the top is a rich golden brown, about 1 hour. Serve hot or warm with ice cream or whipped cream. Serves 6 to 8.

Monday, July 18, 2011

Honey Drizzled Blueberry Raspberry Pie

Now this might just become one of your favorites. Make sure you have a cold glass of milk and don't forget a scoop of vanilla ice cream - OMG!!











Ingredients

1 Pastry for double-crust pie (9 inches)
1 egg white
2 tablespoons water, divided
1 cup and 1 tablespoon of granulated sugar
1/4 cup cornstarch
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
1/4 cup warm raw honey


Directions

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.

In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.

Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.

Bake at 400 degrees F for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Drizzle with warm honey and serve.

Remaining pie should be refrigerated.




Thursday, July 14, 2011

Blueberry Butter

This blueberry butter recipe is super easy and can be ready for tomorrow's breakfast. 

2 cups of fresh Blueberries
Quarter cup of raw honey
4 sticks of unsalted butter


In a medium sauce pan over low-medium heat combine the quarter cup of honey and two cups of fresh blueberries, stirring constantly until blueberries dissolve. This process should take 2-3 minutes. Add one stick of softened butter to blueberry mixture one at a time. Once all of the butter is added pour mixture into containers and refrigerate over night. Blueberry butter freezes well for later use.