Tag Archives: blueberry

BLUEBERRY BUTTERMILK CUPCAKES and BLUEBERRY MUFFINS

02 Thursday Apr 2015

Posted by in cakes and cupcakes, muffins, Recipes

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Lovely for an Easter Brunch!

BLUEBERRY BUTTERMILK CUPCAKES

one blueberry buttermilk cupcake

3/4 cup fresh blueberries

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup sugar

1/4 cup butter, softened

1 egg

grated peel of 1 lemon

1 tablespoon plus 1 teaspoon lemon juice, divided

1 1/2 to 2 cups powdered sugar

Freeze 3/4 cup blueberries 30 minutes to firm. Heat oven to 350F. Line 12 muffin cups with baking cups.

Place frozen blueberries in food processor until finely chopped.

Combine flour, baking powder, salt and baking soda in small bowl, mix well. Beat sugar and butter in large bowl with electric mixer at medium speed until creamy. Add egg, lemon peel and 1 tablespoon lemon juice, beat until blended. Add flour mixture, 1 cup buttermilk and chopped blueberries, mix at low speed just until combined. Spoon batter evenly into prepared muffin cups.

Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes in pan on wire rack, transfer to a wire rack to cool completely.

Whisk remaining 2 tablespoons buttermilk, remaining 1 teaspoon lemon juice and 1 1/2 cups powdered sugar in medium bowl until smooth. If necessary, add additional powdered sugar to reach desired icing consistency.

Drizzle icing over cupcakes.

Enjoy!

Recipe adapted from Cupcakes Fun Treats For All Ages, March 2013

BLUEBERRY MUFFINS

blueberry muffins

cooking spray

1 cup flour

1 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

1/4 cup canola oil

2 eggs

1 cup applesauce

1/2 cup plain yogurt

1/4 cup milk

1 teaspoon vanilla extract

1 1/2 teaspoons finely grated lemon zest

1 1/2 cups fresh blueberries

Heat oven to 400F. Line a 12 cup muffin pan with paper liners.

In a medium bowl, whisk together flour and whole-wheat flour, baking powder, baking soda and salt.

In a large bowl, combine sugar, oil and eggs and mix with an electric mixer until it appears light yellow and slightly foamy. Whisk in applesauce, yogurt, milk, vanilla, and lemon zest. Stir the dry ingredients into the wet, mixing just enough to combine them. Fold in blueberries.

Divide the batter evenly among the 12 prepared muffin cups. Bake for about 20 minutes or until a wooden toothpick inserted into the center of one of the muffins comes out clean.

Cool pan on a wire rack for 15 minutes. Remove from the pan.

Enjoy!

Recipe adapted from Shape, May 2012

www.shape.com/

 

Sour Cream Blueberry Pie

26 Saturday Apr 2014

Posted by in Dessert, Recipes

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I randomly saw a friend while out and about one day, walking around the Fayetteville Square, and we started talking about food.
She told me about the Maine blueberries for sale at Ozark Natural Foods – and how amazing they are, small and flavorful. I promptly bought myself a package to experience them for myself,  and now I keep them in stock in the freezer – and always think of my friend when I use them.

SOUR CREAM BLUEBERRY PIE

FILLING
3/4 cup sugar
3 tablespoons flour
1 cup sour cream
2 eggs, beaten
1 teaspoon almond extract
2 cups blueberries
1 (9-inch) unbaked pie shell
TOPPING
1/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons brown sugar
4 tablespoons butter, softened

Heat oven to 375F.
TO MAKE THE FILLING
In a large bowl, mix together the sugar and the flour. Add sour cream, eggs and almond extract. Mix well. Stir in blueberries. Pour mixture into pie shell.
TO MAKE THE TOPPING
Combine flour, brown sugar and butter, mix well. Sprinkle evenly over filling.
Bake for 40 to 45 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2002
www.arkansasonline.com/news/features/food/‎

Yogurt and Blueberry Pancakes

14 Monday Apr 2014

Posted by in Breakfast & Brunch, Recipes

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I made these “yogurt and blueberry pancakes” in minutes for a busy Saturday morning – I was off to an exercise class and the kids all had friends sleeping over. Once I had worked out, kids were all returned to their respective homes, my daughter at horse riding, and my oldest at karate, it was time for Max and Mummy time. We found our way to the nearest coffee shop, excitedly placed our order, and then had to leave immediately because I had left my wallet at home! We finally made it back for our treats, although our “special time” was a little briefer than we had expected.

Max and Mama time!!

YOGURT AND BLUEBERRY PANCAKES

Put 1 1/2 cups self-raising flour and 1 teaspoon baking soda in a small bowl and whisk to combine. Add 1 egg and 1 1/2 cups Greek Yogurt, and whisk until smooth. Spray a large skillet with cooking spray and place over medium heat. Drop batter by 1/4 cupfuls into the skillet. Cook for 2 minutes, then drop blueberries onto each pancake. Flip and cook for a further 1 minute or until light brown and cooked through. Transfer to a plate and repeat with remaining batter.
Top pancakes with extra yogurt, a drizzle of honey and extra blueberries.
Enjoy!

Recipe adapted from Australian Better Homes and Gardens, April 2014
www.bhg.com/recipes/‎

BLUEBERRY MUFFINS

08 Tuesday Apr 2014

Posted by in Breakfast & Brunch, Recipes

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All of the kids recently had their well check-up at the Doctors office. The appointments were scheduled around the middle of the morning, so we were able to be a little more leisurely than usual for the first part of the day.
I made these Blueberry Muffins for breakfast, and even though they aren’t terribly time consuming, it was lovely to have the extra time to put them together, and we all loved the generous amount of crumb topping sprinkled on top.

BLUEBERRY MUFFINS

CRUMB TOPPING
3/4 cup flour
3 tablespoons brown sugar
2 tablespoons sugar
1 teaspoon baking powder
pinch of salt
6 tablespoons butter, melted
MUFFINS
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3/4 cup milk
1 teaspoon vanilla
1 1/2 to 2 cups blueberries

Heat the oven to 375F. Line 18 muffin cups with liners, or spray 2 muffin tins with cooking spray.
MAKE THE CRUMB TOPPING
In a medium bowl, combine the flour with the brown sugar, sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
MAKE THE MUFFINS
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with an electric mixer at low speed until combined. Beat in the milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 25 to 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
Enjoy!

Recipe adapted from Food & Wine, February 2007
www.foodandwine.com/

BANANA BREAD and LEMON BLUEBERRY RICOTTA POUND CAKE and SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

06 Sunday Apr 2014

Posted by in Breads, Breakfast & Brunch, Spring, Summer

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While Mum was visiting last summer, she spoiled her Grandchildren with lovely breakfasts each morning. Made from scratch pancakes and sausage, delivered on a tray to their room, while they enjoyed their morning in bed.
I thought I had better make more of an effort to provide interesting and delicious meals in the morning – although my kids have to come out to the kitchen to serve themselves.

BANANA BREAD

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Heat oven to 350F.
Butter a 9 by 5 inch loaf pan, set aside.
In an electric mixer, fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla, mix to combine. Stir in chocolate chips, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Enjoy!

LEMON BLUEBERRY RICOTTA POUND CAKE

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup ricotta cheese
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups blueberries

Heat oven ot 325F.
Prepare a 9 by 5 inch pan, greasing the inside with butter, or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Use an electric mixer to beat together the butter, ricotta and sugar, on high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute, after each addition. Mix in the lemon zest and vanilla extract.
Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle rack in the oven. Bake for 65 to 70 minutes, or until a wooden toothpick comes out clean. Remove from oven and let cool for 15 minutes in the pan. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let it cool completely on a wire rack.
Enjoy!
Note: I added 1/2 cup more blueberries than the recipe indicated – I like a lot of fruit! But it was too much batter for the loaf pan, so I made muffins with the extra.

Recipe adapted from Simply Recipes
www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_p…‎

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

FOR THE STREUSEL
3/4 cup flour
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
4 1/2 tablespoons of unsalted butter
FOR THE CAKE
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 drops almond extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk, at room temperature
1 egg, at room temperature
1/4 plus 1/8 teaspoon salt
1 1/3 cups cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda

MAKE THE STREUSEL
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy. If it seems dry, add more melted butter.
MAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350F.
Lightly butter the bottom and sides of an 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla and almond extract.
In a large bowl, cream the butter, sugar and egg yolk with a wooden spoon utnil blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Enjoy!

Recipe adpated from Fine Cooking
www.finecooking.com/…/sour-cream-coffee-cake-brown-sugar-streusel….‎

HOT CURRIED FRUIT SALAD and BLUEBERRY OATMEAL CHEESECAKE MUFFINS and ORANGE BERRY COFFEE CAKES

23 Monday Dec 2013

Posted by in Breakfast & Brunch, Recipes

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The teachers breakfast, held in the week before school is out for Christmas, is among my all time favorite events to organize. It seems like such a small way to give back and to honor all they do for our kids, as I spend the school year, and to be honest, probably most of the summer, in appreciation for, and sending silent prayers of thanks to, our teachers.
I love that so many of the parents are super excited to contribute, taking the time and making the effort to shop, prepare, bake and deliver their version of gratitude, which always results in a beautiful assortment of dishes, pastries, fruit and breads.
I made the Hot Curried Fruit Salad and the Blueberry Oatmeal Cheesecake Muffins this year, and provided the Orange Berry Coffee Cakes last year.

HOT CURRIED FRUIT SALAD

1 (14 ounce) can of peach slices
1 (14 ounce) can of sliced pears
1 (14 ounce) can of pineapple chunks
1 (14 ounce) can of cherries
3/4 cup maraschino cherries
3 to 4 bananas, peeled and cut into slices
3/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon curry powder
1/2 cup melted butter

Heat oven to 350F.
Drain all fruit and place in a bowl. Mix together sugar, cornstarch and curry powder and add to fruit. Drizzle with butter and stir gently to combine. Pour into a greased 9 by 13 inch baking dish.
Bake for 40 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2005
www.arkansasonline.com/news/features/food/‎

BLUEBERRY OATMEAL CHEESECAKE MUFFINS

1 cup old-fashioned oats
1 cup buttermilk
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons orange zest
1 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted
1 cup blueberries

Heat oven to 350F.
Combine oats and buttermilk in a small bowl, let stand for 10 minutes.
Beat cream cheese, sugar and orange zest with a mixer, until blended, set aside. Mix flour, brown sugar, baking powder, baking soda and salt in a large bowl.
Add egg and butter to oat mixtrue, stir until well blended. Add to dry ingredients, stir until just moistened. Gently stir in berries.
Spoon half the batter evenly into muffin cups lined with paper liners. Top each with a tablespoon of cream cheese mixture, cover with remaining batter.
Bake for 30 to 35 minutes or until a toothpick inserted in centers comes out clean.
Enjoy!

Recipe adapted from Food and Family magazine, Fall 2012
www.kraftrecipes.com/‎

ORANGE BERRY COFFEE CAKES

2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 cup ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla
2 cups fresh cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 recipe orange glaze (below)

Heat oven to 350F. Grease 15 muffin cups, or line with paper liners.
In a bowl, combine flour, cinnamon, baking soda, baking powder and 1/4 teaspoon salt.
In a large bowl, beat butter and sugars with an electric mixer until fluffy. Beat in ricotta, egg, orange peel, orange juice and vanilla. Stir in flour mixture, just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 5 minutes. Remove, cool slightly. Spoon on glaze.

ORANGE GLAZE
Combine 1 cup powdered sugar, 1 tablespoon orange juice and 1/2 teaspoon vanilla. Stir in 2 tablespoons of melted butter and 1/2 teaspoon shredded orange peel.
Enjoy!

Recipe adapted from Better Homes and Gardens, November 2012
www.bhg.com/recipes/‎

BANANA BLUEBERRY MUFFINS

15 Sunday Dec 2013

Posted by in Breakfast & Brunch, Recipes

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For a Sunday, it is an exceptionally busy day. Apart from the usual activities – Church and going out to eat afterwards – we had Christmas parties (complete with Santa, and not to be missed) and a book party for the fabulous Local Flavor cook book localflavornwa.com/‎ which I, along with other people featured in the book, am cooking for.
These Banana Blueberry Muffins helped start the day off, and made me feel that I was focussing time and love on my family before the hectic progression of the day.

Local Flavor cookbook against a George Dombek background

BANANA BLUEBERRY MUFFINS

Heat oven to 375F.
Toss 1 1/2 cups frozen blueberries with 2 tablespoons flour. Stir together 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk together 1 cup mashed banana, 2 eggs, 3/4 cup brown sugar, 1/3 cup melted butter and 1/2 teaspoon vanilla extract, add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon into a lightly greased 12 cup muffin pan. Bake for 20 minutes, or until golden brown.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

GIMLET and BLUEBERRY TARRAGON SPARKLERS and THE LUSTY LADY and OLD PAL and LYCHEE MARTINI

30 Monday Sep 2013

Posted by in Cocktails, Wine

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My husband enjoys a Gin and Tonic in the summer and a Bourbon and water in the winter, so on the nights we sip and savor a beverage at home, I experiment and mix up an interesting cocktail for myself. I’m accomplished at adapting a recipe to yield one – and on occasion I will mix two and deliver one to my neighbor.

GIMLET

1/4 cup gin
1 tablespoon plus 2 teaspoons fresh lime juice
1 tablespoon simple syrup
1/2 teaspoon Roses lime juice

Pour into a shaker filled with ice cubes. Cover, shake vigorously until outside of shaker is frosty.
Strain into a coupe glass, add 1 large ice cube.
Enjoy! Please share recipedoodle with your friends!

Recipe adapted from Bon Appetit, September 2012
www.bonappetit.com/recipes‎

BLUEBERRY TARRAGON SPARKLERS

1/2 cup blueberries
1/4 cup honey
2 tablespoons chopped fresh tarragon
ice
2 bottles of sparkling white wine

In a medium saucepan, bring blueberries, honey, 1/4 cup water and tarragon to a boil over medium heat. Stir until honey dissolves, about 3 minutes. Off the heat, muddle the blueberries and let stand for 20 minutes, strain and let cool. Spoon 1 tablespoon blueberry syrup each into 8 glasses. Add ice, then the sparkling wine.
Enjoy! Please let your friends know about reciepedoodle!

Recipe adapted from RachaelRay Magazine, July/August 2013
www.rachaelraymag.com/recipes/‎

THE LUSTY LADY

2 ounces gin
1/2 ounce lime juice
1/2 ounce agave nectar
3/4 ounce cranberry juice
3 to 4 dashes of lavender bitters

Fill a shaker with ice. Pour all the ingredients into a shaker. Shake until frothy.
Enjoy!

Recipe adapted from Scrappys Bitters
scrappysbitters.com/lavender/‎
I would love for you to share recipedoodle with your friends!

OLD PAL

3 tablespoons bourbon
2 tablespoons campari
2 tablespoons dry vermouth
1 lime twist

Combine bourbon, campari and dry vermouth in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into a coupe glass. Garnish with a lime twist if desired.
Enjoy! I would love for you to share recipedoodle with your friends!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/‎

LYCHEE MARTINI

ice cubes
3 ounces vodka
2 ounces lychee juice
splash of vermouth
2 lychees for garnish

In a cocktail shaker filled with ice, add vodka, lychee juice and vermouth. Shake until chilled. Pour into a martini glass and garnish with lychees.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from Danny Boome and The Food Network, 2008
http://www.foodnetwork.com/recipes/rescue-chef/lychee-martini-recipe/index.html

BLUEBERRY ZUCCHINI BREAD

12 Thursday Sep 2013

Posted by in Breads, Breakfast & Brunch

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I am fortunate to have the most incredible women in my life – friends and family, near and far, old and new!
The saying is “it takes a village” – I believe not only to raise a child, but also to enable a woman to reach her full potential and live her best life.
The women in my life lift me up, keep me grounded, support me in good and bad, give me love, lend me their ears and shoulders, guide me, advise me, accept me, watch my children and my back.
There are many in my “village”, each one bringing her own individuality, to encompass all parts of life, even during the hurtful times. It is then I believe the most valuable lessons can be learned, and the most personal growth achieved.
I made this Blueberry Zucchini Bread one morning for a friend who came to the house to give me a makeover, I felt beautiful and confident when she had finished. The “pretty” in my village.
BLUEBERRY ZUCCHINI BREAD

2 cups flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup blueberries

Heat oven to 350F. Lightly coat the bottom of 8 4-inch mini loaf pans, or 1 9-inch pan with cooking spray, set aside.
In a large bowl combine flour, sugars, baking soda, cinnamon, salt and baking powder, set aside. In another bowl, mix eggs, oil, and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.
Spoon batter into prepared pans. Bake about 20 to 25 minutes for mini pans, or about 1 hour for larger pan, or until golden brown and a toothpick inserted into the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing.
Enjoy!

Recipe adapted from Parents, May 2011
www.parents.com › The Latest from Parents Magazine

RUSTIC FIG AND RASPBERRY MINI CROSTATAS and RUSTIC BLUEBERRY AND NECTARINE TART

09 Monday Sep 2013

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Both the Fig and Raspberry Crostata, and Blueberry Nectarine Tart make a fun, fruity, flavorful and fresh finish to a wonderful meal.

RUSTIC FIG AND RASPBERRY MINI CROSTATAS

FOR THE DOUGH
1 2/3 cups flour
3/4 cup whole wheat flour
1/4 cup plus 1/2 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons cold butter, cut into small pieces
FOR THE FILLING
2 cups of fresh figs, quartered
1 1/2 cups fresh raspberries
1/3 cup plus 2 tablespoon sugar
3 tablespoons plus 1 teaspoon honey
1 tablespoon fresh thyme, roughly chopped
2 teaspoons finely grated orange zest
3 tablespoons plus 1 teaspoon graham cracker crumbs
2 tablespoons cold butter, cut into small pieces
1 1/2 tablespoons cream

MAKE THE DOUGH
Put the flours, sugar, cinnamon and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 tablespoons cold water and pulse. If the mixture seems dry, add water 1 tablespoon at a time pulsing until the dough just starts to come together. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2 1/2 ounce rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours.
When ready to bake, heat the oven to 400F and line 2 baking sheets with parchment paper.
MAKE THE FILLING
In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.
ASSEMBLE AND BAKE THE CROSTATAS
Sprinkle each round of dough with 1 teaspoon graham cracker crumbs, leaving a 1/2 inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.
Fold the edges of the dough over some of the fruit to create a 1 inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 tablespoons sugar.
Bake until the crostatas are golden brown, 30 to 35 minutes.
Transfer the baking sheets to racks to cool for about 5 minutes.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/

RUSTIC BLUEBERRY AND NECTARINE TART

1 1/2 cups flour, plus more for dusting
10 tablespoons cold butter, cut into small pieces
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 egg yolk
2 cups blueberries
3 nectarines, peeled, pitted and cut into 1/2 inch pieces
3 tablespoons cornstarch

Mix flour, butter, 3 tablespoons sugar and salt, until mixture resembles coarse meal. In a small bowl, whisk together cream and egg yolk, and then add to flour mixture and mix just until clumps of dough form. Firmly press dough into a 6″ disk, cover with plastic wrap, and chill until firm, about 1 hour.
Heat oven to 375F. Working on a large sheet of floured parchment paper, roll out dough into a 12″ circle, transfer dough and parchment to a large baking sheet.
In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup sugar and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2″ border around the edges.
Fold outside dough about 1/2″ over fruit to form an outside edge, being sure to seal any holes, and bake 20 minutes. Reduce heat to 350F, continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature.
Enjoy!

Recipe adapted from O Magazine, August 2011
www.oprah.com/…/Easy-Pie-Recipes-Summer-Pie-Recipes-for-Begin…