Tag: berry

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]

Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like […]

Strawberry Cobbler

Strawberry Cobbler

I love fresh strawberries, and they’re never better than in the summer. But they also get moldy. Like, really fast. In the time in takes me to carry them from the (reusable! Don’t use plastic bags) grocery bag to the fridge, two of them have gone fuzzy, and the rest are getting squishy. If you also bought a 5 pound box from Costco, because that’s what this country is all about, and you wouldn’t want to eat half of them raw anymore, make this cobbler. Its fat free, really easy, and delicious with vanilla ice cream or whipped cream, which would kind of cancel out the whole fat free thing.

INGREDIENTS
2 pounds whole strawberries
1 cup flour
1/2 cup Greek yogurt
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup milk
Start by cutting the tops off of the strawberries, and quartering them. Don’t throw the tops away! Use them to infuse water or tea, throw them on your compost heap, or boil them down to get strawberry extract.
 Throw the cut strawberries into a bowl with the sugar, lemon juice, and vanilla. Let the strawberries sit and get juicy,
 while you mix the milk and yogurt in a separate bowl.
Throw in the flour, and whisk it up.
Meanwhile, the strawberries will be rich in color, and have gotten a bit juicy.
Turn them onto a greased baking pan,
and pour the batter on top.
 Bake at 375 for 35 minutes, and let it cool (or eat it warm, I don’t care).
Berry Sandwich Smoothie

Berry Sandwich Smoothie

I like recipes that make you think. Or mildly alarm you. Now see, when I cleaned out the freezer, which started this whole shebang, I made a shelf in the door just for ice cream sandwiches. And I was planning to make this smoothie with […]

Berry Tart

Berry Tart

This, like most things on this website, falls into the category of looks-frou-frou-but-is-actually-easy-and-takes-under-20-minutes-to-make. My favorite category. This is great for tea, coffee, milk, holidays, tea parties, dinners, breakfasts, lunches, potlucks, and stress eating. Stick a candle in it and call it an elevated birthday treat. […]

Cranberry Walnut Scones

Cranberry Walnut Scones

You can’t have high tea without scones! To be specific, these cranberry walnut scones. I’m a bit of a traditionalist when it comes to scones- I don’t like matcha, chocolate, or carrots. I’ve seen them all. To me, scones should have some fashion of dried red berries, a few nuts, and should be slathered with cream and red fruit jam. I’m a scone conservative. I admit it. I’m liberal in a lot of other ways (I think that all genders are equal, I don’t believe in segregation, I’m not a Nazi, etc, etc), but dammit, I want my scones to be conventional!

 

INGREDIENTS

1 cup all purpose flour

Scant ¼ cup sugar

1 ½ teaspoons baking powder

¼ cup very cold butter (½ stick)

½ cup heavy whipping cream

1 cup dried cranberries

1 cup chopped walnuts

Don’t ask about the ingredient shot. I don’t know where it is either.

 

Start by sticking the butter in the freezer. No matter how cold you may think it is, it’s not cold enough. In the meanwhile, mix together the dry ingredients,

and then grab a pastry cutter and start cutting in butter like your life depends on it! Because one day, it might. I can’t think of any scenarios in which that would happen, but I’m sure it could.

Now pour in the heavy cream, and stir that in. Yes, you must use heavy cream. Don’t come at me with that skim milk nonsense.

Now give the cranberries and walnuts a rough chop, and mix them in. Stir it all up, and then turn it out onto a floured cutting board. Using a rolling pin or your bare hands, shape it into a circle, and then cut it into eighths. Place them onto a baking tray,

and bake them at 450 F for 13-15 minutes. Serve them with tea, cream, jam, and marmalade!