Blueberry Boy Bait

From Smitten Kitchen, adapted from Cook’s Country, which adapted it from the original

Like any recipe with a great name, this also has a great story, which was that in 1954, a 15-year-old girl stole the show (but only won second prize) in the junior division of an early Pillsbury Bake-Off with a variation of this recipe, named, she said, after the effect it had on boys.

Cook’s Country magazine dusted this recipe off from the Pillsbury Bake-Off Dessert Cookbook and made a few tweaks to bring it more deliciously into the modern age: butter was swapped for shortening, the quantity of blueberries was doubled and some plain sugar was replaced with brown sugar. The result? Let’s just say you don’t need to be a boy to be lured in.

Serves 12, generously

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Lime and Buttermilk cupcakes

1 1/2 cups flour
1 cup sugar
¾ cup butter, at room temperature
¾ cup buttermilk
2 eggs, at room temperature
2 teaspoons lime juice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest of one lime

Directions:
Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Ice with coconut lime icing.

Coconut Lime Icing

1 cup confections’ sugar
¾ cup sweetened, flaked coconut
3 tablespoons butter, at room temperature
2 tablespoons buttermilk
1 tablespoon lime juice
zest of one lime



Directions:

In a small bowl, combine butter,zest and sugar thoroughly. Add buttermilk and lime juice. Mix on high 1 minute until well mixed Spread over cooled cupcakes. Sprinkle each cake with coconut.

Steak nachos

* 1 lb beef sirloin, cut into strips
* taco seasoning
* refried beans
* 1 cup shredded mozzarella cheese
* 1 cup shredded cheddar cheese or Mexican blend cheese
* tortilla chips
* sour cream
* salsa
* green onion
* horseradish to taste

Directions

1. Cut steak into strips.
2. Brown in skillet and add taco seasoning as directed on package.
3. Heat beans.
4. layer chips in a baking dish.
5. Layer chips with half of your beans, steak,& cheese.
6. Repeat and place in oven on 325 until cheese is melted.
7. Mix horseradish with sour cream to taste
8. Top with salsa, sour cream and green onions.

Persimmon Lemon Bars

Makes 12 bars

Ingredients for crust
8 low-fat graham crackers
2 tablespoons butter or trans-fat free margarine, softened
1 tablespoon water

Ingredients for filling
2 ripe persimmons, such as Hachiya, stemmed, chopped, pit discarded
3 lemons, zest and juice
4 whole eggs
1/2 cup granulated sugar
2 tablespoons flour
1/4 cup powdered sugar

Preheat oven to 350 degrees F. Break the graham crackers and place them in a food processor. Process until fine crumbs form. Add the butter or margarine, and water. Pulse a few times until the crumbs are evenly moistened. Press into the bottom of an 8x8-inch pan.

Rinse out the bowl of the food processor. Add the persimmons and process until they're smooth. Add the lemon zest and juice, eggs, sugar and flour. Process until smooth. Poor the persimmon mixture over the crust and bake at 350 degrees F, uncovered, for 35 to 40 minutes until the topping is firm around the edge but still wiggles in the center. Cool completely and cover and chill at least 2 hours before slicing into 12 squares. Sprinkle with powdered sugar and serve immediately.

Garlic Balsamic Chicken

4 Boneless Skinless Chicken Breasts
3 Tbsp. Flour
1 Tsp. Salt
1 Tsp. Pepper
2 Tbsp. Olive Oil
12 oz. Mushrooms (sliced)
4-6 Cloves Garlic (minced)
1/3 Cup Balsamic Vinegar
3/4 Cup Chicken Broth
1 Bay Leaf
1/2 Tsp. Thyme
1 Tbsp. Butter

Rinse and pat chicken dry. Mix 2 Tbsp. flour with salt and pepper. Dredge chicken in flour mixture. Heat oil in large skillet, brown chicken on one side for about 3 minutes. Turn chicken, then add mushrooms and garlic. Cook for another 3 minutes or until chicken is browned on other side. Stir in vinegar, stock, bay leaf, and thyme. Cover and cook over medium heat for 10 minutes or until chicken is tender and cooked through. Remove chicken from skillet and keep warm. Stir in 1 Tbsp. each flour and butter into skillet and cook, stirring constantly about 5 minutes. Discard bay leaf and pour sauce over chicken. This dish is nice served over rice.

Guinness Stout Gingerbread Cake

Dark beer, molasses, and crystallized ginger give this cake uncommon depth of flavor. Candied-ginger whipped cream gilds the lily. Prep and Cook Time: about 1 hour. Notes: May be made up to 2 days ahead. Cool, cover with plastic wrap, and store at room temperature.

Yield: Makes two cakes, 8 to 12 servings total

Ingredients:

* 1 1/2 cups unsalted butter, melted and cooled
* 1 cup Guinness stout (not extra stout)
* 1 cup dark molasses (not blackstrap)
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 2 tablespoons ground ginger
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 2 1/2 cups all-purpose flour
* 1 1/2 cups finely chopped crystallized ginger
* 1 cup firmly packed dark brown sugar
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons grated lemon zest (from 2 to 3 lemons)
* Powdered sugar for dusting
* 1 cup heavy whipping cream
* 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.

2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.

3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.

4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.



Nutritional Information

Calories: 713 (44% from fat)
Protein: 4.9g
Fat: 35g (sat 21)
Carbohydrate: 97g
Fiber: 2g
Sodium: 292mg
Cholesterol: 138mg

Peggy Knickerbocker, Simple Soirées, Sunset, NOVEMBER 2006

Had something similar to this from Arizmendi this morning and it was fucking awesome!