Tag: blueberry

Strawberry-Blueberry Cobbler

by Baby Slyter, posted in cobblers and crisps, pies and tarts

Sorry, it’s so late for posting, but I did work today. Cobbler is still an amazing pie-like recipe, just easier.

Enjoy the Pie Season!

Ingredients for dough:

  • 1 1/2 cup flour
  • 1/3 cup sugar
  • 1 T baking powder
  • 1/4 t salt
  • 6 T butter
  • 1/2 cup chopped toasted pecans
  • 1/2 T cinnamon
  • 3/4 cup sour cream

Directions for the dough:

  1. Heat oven to 350 degrees
  2. In a food processor, add the flour, sugar, baking soda and salt. Pulse to blend.
  3. Add butter in pieces and pulse until they are small pieces. Add to bowl and add in the rest of the ingredients. Mix them together well. Refrigerate until filling is mixed.

Ingredients for Filling:

  • 4 cups strawberries, chopped.
  • 4 cups blueberries
  • 1/2 cup sugar
  • 2 T flour
  • Pinch of salt
  • 2 t ground ginger.
  • 1 t vanilla extract
  • 2 T sugar

Directions for filling:

  1. Dump everything, besides the 2 T sugar, into a bowl and mix and make sure everything is evenly coated.
  2. Add the fruit mixer into a 9 x 13 baking dish.
  3. Take the dough out of the fridge and rip pieces off and add to the top of the fruit mixer in the baking dish. Then sprinkle the remaining 2 T sugar over the dough pieces. Allow for some of the fruit mixture to peek through the dough.
  4. Cook the cobbler at 350 for 50-60 minutes
  5. serve with ice cream of your choice and enjoy (Allow to sit for 20 minutes

Come back for more recipes by yours truly!

Blueberry Pancakes with Homade Ginger Syrup

by stephslyter, posted in breads, Breakfast, fruit

Sometimes you have to just because you can.

Usually, I put copious amounts of butter and powdered sugar on my pancakes (maybe it’s a funnel cake fetish?), but on this day I was going to do it. I was going to have syrup on my pancakes. However, I do not think maple and blueberry go very well, and plain corn syrup is just sweet with no real flavor, so I made my own.

I would have made some blueberry syrup, that goes perfectly with blueberry pancakes, alas I did not have enough blueberries, so a suitable substitute ginger syrup. This syrup would be wonderful over sweet potato pancakes too.

Ingredients

3 cups sugar
1 cup water
1/4 cup corn syrup
1 T finely minced ginger ( I used the stuff in the jar)

Method

  1. Mix sugar and water in a large pan and bring to a boil.
  2. Add in the corn syrup and the ginger. Bring back to a boil.
  3. Turn down the heat to a high simmer and cook to 230F or when the sugar drips slowly from the spoon, or you can do a plate test.
  4. Chill a plate in the freezer. Drizzle a spoonful of syrup on the plate and tilt it.
  5. It should run but slowly. If it runs too quickly, keep cooking.
  6. Let the syrup cool slightly then  pour over your pancakes.
  7. Store at room temperature like any other syrup.