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Posts Tagged ‘blueberries’

by Sarah Steimer

Awwwww. Little things.

For pear filling

  • 5 pears (cut in small cubes)
  • 1/4 cup raisins
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 2 teaspoons cinnamon
  • 1/4 cup brown sugar (I used a little less)
  • 2 tablespoons of butter

Place all ingredients in a saucepan over medium heat and stir occasionally. Once the pears seemed to have softened, mash them until most of the pears are near applesauce consistently. Allow to simmer for a few minutes longer. Let cool

For the blueberry filling, I merely mixed about a 3/4 cup of blueberries with the same amounts of nutmeg, cinnamon and cloves, plus about 2 tablespoons of flour.

Pears are so attractive.

For crust

  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 3-4 tablespoons water

Mix Flour and salt. Cut in butter and work it into the flour until mixture is crumbly. Sprinkle in one tablespoon of the water at a time and toss with a fork. Repeat until all is moistened and form the dough into a ball. On a floured surface, roll out the dough.

Cut the dough into circles about an half an inch wider than the openings of a muffin pan. I used a small bowl as my cutter. Place the circles in oil-sprayed muffin tins, don’t worry if the dough doesn’t come all the way up to the edges. Place fillings in the tins, but do not fill above the dough. Use the excess dough to create a pattern on top of the tarts.

Place in a 360 degree oven for about a half hour or until the tart crusts look golden brown. Let cool and take them from their tins.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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by Sarah Steimer


Breakfast smoothie with my morning paper.

  • 1 cup of raspberries
  • 1 cup of blueberries
  • 1 plum
  • 2/3 cup of organic vanilla yogurt
  • 1 sprig of rosemary, leaves removed and finely chopped
  • 2 tablespoons of your favorite healthy tea (I used maté and rooibos)

Steep your tea in only about a 1/4 cup of hot water (this way you get the maximum amount of tea flavor/benefits and you don’t water the smoothie down). Add all ingredients and pulse in a blender until you reach a consistency you like. This makes two tall glasses.

One of our raspberry plants.

Don’t feel as though you need to keep strictly to this recipe. Add and subtract ingredients. I only added the plum because it happened to be sitting in my kitchen.

I’ve been inspired to start making my own smoothies since one of my visits to my friend Leah in Chicago. She made this great energy-packed smoothie for us that made me want to take 18 nonstop tours of the city. Running. Leah actually gave me the idea of adding tea to the smoothie. Why not? It’s good for you.

So here’s the healthy rundown of my smoothie today: The raspberries (from our garden, picked literally moments before I made this) are full of Vitamin C. Blueberries are known as a superfruit and contain antioxidants and other vitamins. Rosemary (also from the garden) may help memory as well as relieve muscle pain and stimulate the nervous system. Yogurt has “probiotics” — literally translated to “for life” — which are the good bacteria that help your digestive tract.

Rooibos tea has antioxidants, vitamins and minerals and can help with colds and allergies. Maté is rich in vitamins and minerals and helps suppress hunger. It also has the same amount of caffeine as a cup of coffee, but won’t let you crash.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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by Sarah Steimer

A lemon-tinted crisp for breakfast or dessert.

Filling:

  • 5 cups of blueberries (frozen or fresh — thaw if frozen)
  • 4 tablespoons of sugar
  • 3 tablespoons of flour
  • 2 tablespoons lemon juice
  • 1/4 cup of lemon balm

Topping:

  • 1/2 cup of oats
  • 1/2 cup of brown sugar, packed
  • 1/4 cup of flour
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 cup of butter
  • 1/3 cup of chopped walnuts
  • zest of half of a lemon

Combine ingredients for filling and place in a 9-inch pie dish. Combine all ingredients for the topping except the butter. Cut in butter a little at a time and use your hands to combine and create create a sort of crumbly, streusel-like

My blueberries were frozen, but at least my lemon balm was fresh.

consistency. Add this to the top of the filling, covering completely.

Bake at 375 degrees for 30-35 minutes or until golden brown on the top. Let cool on a rack for about 10 minutes.

Recipe adapted from: Better Homes and Gardens New Cookbook

Photos: Sarah Steimer

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by Sarah Steimer

My sister and brother-in-law got my dad a one-year membership to Costco. We never know what to get there, so lately we’ve been buying 5 lb. bags of blueberries and I’ve been in muffin mode.


  • 1 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoon baking powder
  • 1 beaten egg
  • 3/4 cup milk
  • 1/4 cup cooking oil
  • 1 teaspoon lemon zest
  • 1 cup blueberries

In a mixing bowl combine flour, sugar, baking powder and a dash of salt. Make a well in the center. Combine egg, milk and oil in a separate bowl and add all at once to flour mixture well. Stir just until moistened (batter should be lumpy). Fold in zest and blueberries. Lightly grease muffin tins or line with paper bake cups. Fill 2/3 full (I can usually fit in a bit more in each tin). Bake in a 400 degree oven for 20 minutes or until golden.

My family likes to also melt butter and dip the tops of the (warm) muffins in the butter, then in a sugar and cinnamon mixture. Just adds a little somethin, somethin.

Source: Better Homes and Gardens New Cookbook

Photos: Sarah Steimer

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