Blueberry Gingerbread

In the spirit of our (hopefully) last snow storm of the season, I spent yesterday enjoying The Hobbit and baking some delicious blueberry gingerbread. I discovered this recipe while making the apple pie cake last week, and knew I had to give it a try. Although not a huge fan of gingerbread growing up, I really enjoyed this recipe, especially the subtle sweetness the blueberries added.

Blueberry Gingerbread
Adapted from the "Best of the Best from New England Cookbook"
9 servings

Ingredients:
1/2 cup shortening
1 cup, plus 1 tbsp sugar
1 egg
2 cups all-purpose flour
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 cup buttermilk
1 tsp baking soda
3 tbsp molasses
1 cup blueberries, fresh or frozen

1. Preheat oven to 350F degrees. Coat a 9x9 inch baking pan with cooking spray.

2. Cream together shortening and 1 cup sugar.

3. Add egg and mix well.

4. In a liquid measuring cup, combine the buttermilk and baking soda.

5. In a medium bowl, sift together flour, ginger, cinnamon, and salt.

6. Add the flour mixture and the buttermilk mixture to the shortening mixture, alternating between the two.

7. Add the molasses.

8. Gently fold in the blueberries.

9. Pour batter into the prepared baking pan.

10. Sprinkle with 1 tbsp of sugar.

11. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

12. Enjoy!

Shown here with a dollop of cool whip!

Nutritional Info per Serving:
Calories 326; Total Fat 11g; Cholesterol 24mg; Sodium 303mg; Total Carbs 51g; Protein 5g

Apple Pie Cake

I saw this dessert in a recipe book and knew I had to give it a try based on the name alone. And, it really does live up to its name. This is an apple dessert that looks like a cake, but tastes just like an apple pie, thanks to the spice mixture used. It's definitely a new favorite dessert!

Apple Pie Cake
Adapted from the "Best of the Best from New England Cookbook"
8 servings

Ingredients:
8 tbsp unsalted butter
3/4 cup sugar
1 egg
1 cup flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp vanilla
2 cups apples, chopped and peeled, I used Macintosh

While this picture shows 6 apples, in the end I only needed 3.

1. Preheat oven to 350F degrees.

2. Coat a 9 inch pie pan with cooking spray.

3. In a saucepan, melt butter.

4. In a medium bowl, blend the melted butter, sugar, and egg.

5. Mix in flour, baking powder, cinnamon, salt, nutmeg, cloves, vanilla, and apples.

6. Spread into pan.

7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

8. Enjoy!

Nutritional Info per Serving:
Calories 253; Total Fat 12g; Cholesterol 57mg; Sodium 222mg; Total Carbs 34g; Protein 3g

Beef Stew

With all the cold weather recently, it's not quite yet time to give up winter favorites, such as this hearty beef stew. Unlike the crock pot beef stew from December, this beef stew is made in the oven and takes slightly less time.

Beef Stew
Adapted from Betty Crocker "So Simple"
6 servings

Ingredients:
1 1/4 lbs beef stew meat
1 1/4 tsp, plus 1/2 tsp salt
1/4 tsp, plus 1/4 tsp ground black pepper
2 tbsp, plus 1/8 cup all-purpose flour
1/2 tbsp vegetable oil
1 bay leaf
2 cups water
2 medium onions, cut into 8 wedges each
1 14.5 oz can stewed tomatoes, undrained
3 potatoes, cut into 1 inch cubes
8 oz baby-cut carrots

1. Preheat oven to 325F degrees.

2. Combine 1/8 cup flour, 1/2 tsp salt, and 1/4 tsp pepper in a gallon sized resealable plastic bag.

3. Add the beef. Close and shake bag to coat beef.

4. Heat 1/2 tbsp vegetable oil in a large skillet over medium heat. Add beef to brown.

5. Place beef in a large baking dish, along with onions, tomatoes, 1 1/4 tsp salt, 1/4 tsp pepper, and the bay leaf.

6. In a small bowl, mix water and 2 tbsp flour. Stir into beef mixture.

7. Cover and bake for 2 hours, stirring occasionally.

8. While the stew is baking, cut up potatoes and carrots.

9. Stir in potatoes and carrots.

10. Cover and bake for another hour to hour and a half, or until the beef and vegetables are tender.

11. Remove bay leaf.

12. Enjoy!

Pictured here with a slice of rye bread.

Nutritional Info per Serving:
Calories 263; Total Fat 5g; Cholesterol 59mg; Sodium 824mg; Total Carbs 30g; Protein 24g

Meatballs

These meatballs are quick and easy to make, and can be easily modified to suit your personal tastes. You can add Parmesan cheese into the mix if you like as well.

Meatballs
Adapted from Betty Crocker "Heart Health Edition Cookbook"
6 servings, 3 meatballs each

Ingredients:
1 lb ground beef (I used 80% lean)
1/4 cup Italian bread crumbs
1/4 cup plain bread crumbs
1/4 cup milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp ground black pepper
1 small onion, chopped - if this is too much onion for you, feel free to use half as much
1 egg

1. Preheat oven to 400F degrees.

2. In a large bowl, mix all ingredients.

3. Using a medium ice cream scoop, shape mixture into meatballs, placing them in ungreased baking pans.

4. Bake uncovered 20-25 minutes or until a thermometer inserted in the center reads 160F degrees.

5. Enjoy!

Nutritional Info per Serving:
Calories 250; Total Fat 16g; Cholesterol 89mg; Sodium 336mg; Total Carbs 9g; Protein 16g

Breadsticks

These breadsticks are fast and easy to make, and remind me of thinner versions of those found at Olive Garden (these are probably healthier than those too).

Breadsticks
Adapted from Betty Crocker "Baking Basics"
6 servings, 2 breadsticks each

Ingredients:
1 1/8 tsp active dry yeast
1/3 cup, plus 1/2 tbsp water
1/2 tbsp granulated sugar
1/2 tsp salt
1/8 cup, plus 1 tbsp olive oil
1 cup bread flour, all-purpose flour will work as well
1 egg
3/4 tsp coarse salt or sesame seed for topping, regular salt will work as well though use coarse salt if you have it available

1. Spray a baking sheet with cooking spray.

2. In a large bowl, place the yeast.

3. In a small saucepan, heat the water to 105-115F degrees - make sure to not overheat the water, as you will kill the yeast otherwise.

4. Pour the water over the yeast and stir until the yeast is dissolved.

5. Stir in the sugar, 1/8 cup oil, and 1/2 cup flour until smooth.

6. With a rubber spatula or wooden spoon, stir in enough of the remaining flour until the dough is soft, leaves sides of the bowl, and is easy to handle.

7. Lightly flour a countertop and transfer dough to floured surface. Knead dough for roughly 5 minutes until it is smooth and springy.

8. Shape dough into a roughly 10 inch long log.

9. Divide into 12 roughly equal pieces. Roll each piece to make a rope-like breadstick - how long you roll them will depend on whether or not you want a thin or thick breadstick. I opted for somewhere in between.

10. Place 1 inch apart on the baking sheet and brush with the remaining olive oil.

11. Cover loosely with plastic wrap and let rise in a warm place for 20 minutes.

12. Preheat the oven to 350F degrees.

13. Separate the egg, preserving the egg white. Beat the egg white with the remaining water.

14. Brush the egg white mixture over the breadsticks and sprinkle with salt or sesame seeds.

15. Bake 20-25 minutes until golden brown.

These might not look the best, but they taste great, especially fresh out of the oven

16. Enjoy!

Nutritional Info per Serving:
Calories 143; Total Fat 7g; Cholesterol 18mg; Sodium 202mg; Total Carbs 16g; Protein 3g

Rye Bread

Although I haven't made fresh homemade bread in quite some time, it is one of my favorite activities. I particularly enjoy the process of kneading the dough, as it's a nice way to release stress in a healthy fashion. While this recipe includes fennel seeds, if you don't like the taste of them (like my brother), then you can feel free to leave them out.

Rye Bread
Adapted from the American Girls "Kristen's Cook Book"
1 loaf, roughly 16 slices

Ingredients:
3/4 cup milk
2 tbsp unsalted butter, softened
1/2 cup lukewarm water
4 1/2 tsp active dry yeast
1/2 cup packed brown sugar, the original recipe calls for dark brown sugar, but I used light brown sugar
1 tbsp ground fennel seed
1 tsp salt
1 cup all-purpose flour
2 1/2 - 3 cups rye flour
1 tbsp vegetable oil

1. Heat the milk in a saucepan over low heat. Add the butter and stir until it is melted. Turn off heat.

2. In a large mixing bowl, combine the lukewarm water and yeast. Stir well and set aside for five minutes.

3. After five minutes, add the milk mixture to the yeast mixture, making sure the milk is not warm enough to kill the yeast.

4. If the fennel seeds are not ground already, ground them at this point with a mortar and pestle.

5. Stir in the brown sugar, fennel, and salt into the liquid mixture.

6. Add the all-purpose flour, and stir to mix.

7. Gradually mix in two cups of the rye flour, then add enough of the remaining flour until a dough ball is formed.

8. Cover the mixing bowl with a towel and let the dough rest in a warm place for 10-15 minutes.

9. Lightly flour a surface with rye flour. Knead the dough for 5-10 minutes, adding additional flour as necessary, until a smooth ball of dough is formed and springs back when poked with a finger.

10. Cover the dough with a towel and let rest 5-10 minutes.

11. Coat the inside of a medium bowl with oil. Roll the dough around the bowl, cover with a towel, and let rise in a warm place for about 45-60 minutes, or until double in size.

12. When the dough has doubled in size, test it by poking it with your finger. If it does not spring back, it is ready to be shaped.

13. Spray a baking sheet (or round pizza pan) with cooking spray and sprinkle with a little bit of rye flour.

14. Punch the dough in the bowl to remove the air and then knead it a few times.

15. Shape the dough into a round loaf about 7-8 inches in diameter on the baking sheet.

16. Cover the dough with a towel and let rise in a warm place again for another 45-60 minutes.

17. Preheat the oven to 375F degrees.

18. Pierce the top of the loaf with a fork several times, making a deeper hole in the center by rotating the fork.

19. Bake for 40-50 minutes, or until the top is browned and the loaf sounds hollow when tapped on the top.

 20. Once the loaf has cooled some, rub extra butter over the top, if desired.

21. Enjoy!

Nutritional Info per Slice:
Calories 136; Total Fat 3g; Cholesterol 4mg; Sodium 157mg; Total Carbs 27g; Protein 3g

Lemon Tarts

This recipe makes a half batch of lemon tarts. You can also make them bite-size by using mini muffin cups. For a stronger lemon flavor, include up to 2 tsp of grated lemon peel - I left this out since my local grocery store doesn't sell lemons individually, least not this time of year.

Lemon Tarts
Adapted from Betty Crocker "So Simple"
6 tarts

Ingredients:
4 tbsp unsalted butter, softened
1 1/2 tbsp, plus 1/4 cup granulated sugar
1/4 -1/2 cup, plus 1/2 tbsp all-purpose flour
1 1/2 tbsp lemon juice
1/8 tsp baking powder
pinch salt
1 egg
1 tbsp powdered sugar

 1. Preheat oven to 350F degrees. Spray muffin cups with cooking spray.

2. In a medium bowl, beat butter and 1 1/2 tbsp sugar with a whisk until well mixed.

3. Beat in 1/4-1/2 cup flour until a dough forms.

4. Using a small ice cream scoop, place roughly even amounts of the dough into 6 muffin cups.

5. Press ball along bottom and sides of each muffin cup. Bake 12-15 minutes or until edges begin to turn golden brown.

6. While the muffin cups are baking, use the bowl from the dough to beat 1/4 cup sugar, 1/2 tbsp flour, lemon juice, baking powder, salt, and the egg together until well mixed.

7. Once the dough is done baking, distribute liquid mixture evenly between the baked crusts.

8. Bake 10-12 minutes or until the filling is lightly golden.

9. Cool in pan 15-20 minutes, then transfer to a cooling rack.

10. Once completely cool, sift powder sugar over the tarts.

11. Enjoy!

Nutritional Info per Tart:
Calories 144; Total Fat 8g; Cholesterol 56mg; Sodium 47mg; Total Carbs 16g; Protein 2g