Fancy House Road » breakfast

Recipe: Blueberry Syrup

camberley — Wed, 01 Feb 2012 01:14:18 +0000

Saturday I woke up feeling like a new person. Since Dallan didn’t have to work over the weekend, he helped me out during Josephine’s nighttime feedings by changing her diapers, burping her and rocking her back to sleep. Not only did he help me squeeze in 7 hours of sleep (3 here… 4 there…), but he woke up before me and whipped up breakfast for two.

For the second time this month, he concocted his own recipe from scratch and once again it was delicious.

INGREDIENTS

1.5 cups of fresh blueberries
1/2 cup water
1/2 cup sugar
1/2 teaspoon lemon zest (optional)

DIRECTIONS

In a medium pan, smash fresh blueberries and add sugar, water, and lemon zest. Mix ingredients together. Next, bring ingredients to a boil then reduce heat (to medium-low) and simmer for an additional 5 minutes.

Makes 6-8 servings.

Note: You can also make blueberry syrup by simmering maple syrup and blueberries on medium heat for about 5 minutes.

Recipe: Blueberry Scones with Lemon Glaze

camberley — Mon, 29 Aug 2011 17:09:12 +0000

This past weekend, Dallan and I celebrated his birthday by eating delicious food. We started the day out by eating Blueberry Scones with a Lemon Glaze. For lunch/dinner we munched on Macaroni & Cheese (recipe to come) and roasted vegetables. Then, we ended the day with a French Apple Tart and Vanilla Ice Cream. I only feed my baby the best!

The blueberry scone recipe I used, was a Tyler Florence recipe. Truth be told, I’m not a huge fan of citrus glazes (i.e. Orange Glazes on Cinnamon Rolls) but this glaze was great! It paired well with the tartness of the blueberries. If you make this recipe, do the glaze.

INGREDIENTS:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 1/4 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter

DIRECTIONS:

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Homemade Blueberry Muffin Recipe

camberley — Wed, 10 Aug 2011 21:17:23 +0000

This past weekend, some of us gals gathered at Deb’s house for a blog meeting. As we sat around the table sipping on Diet Coke, munching Cheese-Its, and cackling (in the same annoying voice – after all, we are related) we discussed:

Upcoming events we’d be attending and hosting
Blog content we could cut back on or eliminate – $5 Sonic Gift card to the first person who can name one thing we’ve changed this week.
New blogging titles. Keighley, congratulations on your new role as our August Phoenix-Area Meetup Chairperson.
Et cetera, et cetera, et cetera…

One added bonus to meeting at Deb’s house (besides the sparkling pool), was the large homemade blueberry muffins she had baking in the oven. Since this recipe was so delicious, we thought it would be a great recipe to feature on the blog this week. Enjoy!

Ingredients:

½ cup (1 stick) butter
2 eggs
1-1/8 cup sugar
3 cups flour
3 tsp. baking powder
½ teaspoon salt
Pinch of baking soda
1 cup milk
1 tsp. vanilla
1 ½ -2 cups fresh blueberries
Sugar (as needed)

Directions:

Cream together the butter, eggs and sugar. Reserve 2 T. flour. In separate bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to milk.

Alternate adding the flour and milk mixture to the creamed butter and egg mixture. Place berries in a separate bowl, sprinkle with the reserved flour and turn gently with spoon until berries are lightly coated. Fold berries into batter. Fill well greased or paper lined muffin tins 2/3 full with batter and sprinkle tops with sugar.

Bake at 400 degrees for 15 to 20 minutes until golden brown. Makes approximately 18 muffins.

Peanut Butter for Breakfast? Why not!

Jamie — Mon, 08 Feb 2010 23:59:36 +0000

As stated previously, I am the mother of the pickiest eater alive. Not only is he picky but he’s temperamental ( google dictionary def. = relating to or caused by temperament;
moody: subject to sharply varying moods
erratic: likely to perform unpredictably; “a temperamental motor; sometimes it would start and sometimes it wouldn’t”.
As I was saying. Picky and temperamental not a good combo for a mommy at 7:30 in the morning trying to get some food down her child’s throat before he heads off to school.
Lately, I have given Trey some choices ( giving him choices seem to get a result faster… sometimes).
Example: Strawberries, cheerios, fruit loops, (sometimes I’ll even allow “whole grain” Gold Fish) waffles, pancakes, cereal, you know, the usual good hearty breakfast.
I also tell him he can have peanut butter and pretzels. I like Peanut butter. It stays with you awhile and it’s good for you. So… Trey has been enjoying a little dipping snack. Peanut butter and waffles. Maybe on V-Day I’ll make them pink and heart shaped. We’ll see what kind of “temperamental” mood I’m in that morning. Good luck with your picky eaters and enjoy this yummy breakfast or snack.