I made this stuff up! Cooking with Mimi

Blueberry Zucchini Bread

This will forever be known as just Blueberry Spice Bread in my house so my kids will eat it. They loved it. Fresh blueberries makes everything yummy!

Blueberry Zucchini Bread

3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.	In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3.	Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely

Berry Cobbler

Not a great picture because this cobbler got devoured before I could get a good photo. So if that's any indication of what a good recipe this is than you'll want to make it for  sure! You could use whatever kind of berries you like I used a mixture of fresh blackberries and blueberries. I halfed the topping mixture and it was enough to cover it. I also put some quick oats in place of some of the nuts and it was yummy. Put a baking pan under this 13x9 to save yourself of cleaning the oven later!

Berry Cobbler

 

1/2 cup butter

1 1/2 cups sugar

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

1 (24 ounce) blackberries (fresh or frozen)

1 1/4 cups sugar

Topping

• 3 1/2 cups light brown sugar
• 1 1/2 cups chopped walnuts
• 2 cups all-purpose flour
• 3/4 cup butter

Directions

1. Melt 1/2 c butter in 9 x 13" glass dish.
2. Mix together 1 1/2 c sugar, flour& baking powder.
3. Add milk& lightly whisk.
4. Pour batter on top of melted butter in baking dish.
5. On med. heat, cook the blackberries and 1 1/4 c sugar until mixture begins to boil.
6. Add blackberries to top of batter and bake in 350 deg preheated oven until batter begins to brown (approx. 20 mins) Cover with as much brown sugar topping as desired. (This recipe may be enough topping for 2 cobblers, according to taste) Bake until topping begins to brown, approx. 10 mins.
7. Cool and top with vanilla ice cream.

Tim's Pancakes

Tim made us homemade pancakes this morning. They were delicious! We're done buying the mix and he'll make these from now on!
Tim's Pancakes

• 4 eggs
• 3 cups flour
• 1 cup sour cream
• 2 cups milk
• 4 Tbsp sugar
• 1 1/2 tsp salt
• 1/4 cup oil or butter
• 4 tsp baking powder
• 2 tsp baking soda
• Enough water to make the batter the consistancy just right, We use about 1/2 cup water

Mix all the wet ingredients except for the water together first then add the dry ingredients. Add the water last to get the consistancy of your batter the way you want it. If you like thinner pancakes add more water if you like thicker add less. They are delicious and make enough to feed our family on any morning and another morning with leftovers. Enjoy!

P.S. You can add blueberries if you have them. We add them once the batter is on the pan and then flip them.

Blueberry Oatmeal Muffins

This is a recipe that made Grandma's cookbook but was my mom's recipe.

Blueberry Oatmeal Muffins

• 1 1/4 cups oatmeal
• 1 1/4 cups flour
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1/4 cup oil
• 3/4 cup fresh or frozen blueberries

Heat oven to 425 degrees. Line muffin pans with liners. In medium bowl combine dry ingredients. Add milk egg and oil to dry ingredients. Mix until just moistened. Gently fold in blueberries. Fill muffin cups to 2/3 full. Sprinkle top of muffins with cinnamon sugar mixture (2 Tbsp sugar, and 2 tsp cinnamon) and Bake for 25 minutes.

Blueberry Sour Cream Scones

I woke up wanting something other than biscuits and gravy for breakfast as is our usual Sunday morning meal. I had ran out of frozen blueberries a while back but Dad brought some up last weekend so Blueberry scones were on the menu. These are so so good. I made the dough in my cuisinart and then dumped it into the sour cream mixture. Next time I'll just add the wet mixture into the cuisinart. I had some problems with the dough coming together. Maybe I'll just try it in the mixer instead but I will definately be making these again they were wonderful!

Blueberry Sour Cream Scones

27 min | 15 min prep

SERVES 12

• 1 cup sour cream
• 1 large egg, slightly beaten
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
• 1 teaspoon baking soda
• 4 cups all-purpose flour (measured 4 cups exactly)
• 1 cup sugar (can use a few tablespoons more)
• 2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2-1 teaspoon cinnamon (optional)
• 1 cup very cold butter (cut into small cubes)
• 1 cup fresh blueberries
• vanilla glaze (optional)

1. Set oven to 350 degrees F.
2. Line a baking sheet with parchment paper or lightly grease.
3. In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
4. In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
5. Using a pastry blender cut in cold butter cubes.
6. Add in the sour cream mixture; mix JUST until moistened.
7. Gently mix in the fresh blueberries.
8. Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
9. Cut dough into 12 even wedges.
10. Place the wedges onto the prepeared baking sheet about 2-inches apart.
11. Bake for about 12-15 minutes or until the the bottoms are browned.
12. Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

Stuffed Blueberry French Toast

Here's a yummy really good brunch recipe that we'll be making for Easter. I made it Christmas Eve morning last year and it was hit. Not overly sweet but great because you make it the night before.

Blueberry Cream Cheese Stuffed Baked French Toast

55 min | 10 min prep | SERVES 6 -8

1	loaf white bread, no crusts
1/2	loaf French bread
6	cups fresh blueberries or frozen blueberries, rinsed
8	ounces cream cheese
1/2	cup sour cream
1/2	cup sugar
1	teaspoon vanilla
7	eggs
1 1/2	cups milk
1 1/2	cups half-and-half
1/2	teaspoon cinnamon
1/2	teaspoon ground nutmeg
1/2	cup powdered sugar

1. Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
2. Sprinkle blueberries evenly over bread.
3. Microwave cream cheese in bowl for 2 minutes.
4. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
5. Spread over blueberries.
6. Cut French bread into 10-1 inch thick slices, place over cream cheese.
7. Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
8. Cover and refrigerate overnight.
9. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
10. Let set before slicing.
11. Sift powdered sugar over before serving.

Here's a yummy really good brunch recipe that we'll be making for Easter. I made it Christmas Eve morning last year and it was hit. Not overly sweet but great because you make it the night before.

Blueberry Cream Cheese Stuffed Baked French Toast

55 min | 10 min prep | SERVES 6 -8

1	loaf white bread, no crusts
1/2	loaf French bread
6	cups fresh blueberries or frozen blueberries, rinsed
8	ounces cream cheese
1/2	cup sour cream
1/2	cup sugar
1	teaspoon vanilla
7	eggs
1 1/2	cups milk
1 1/2	cups half-and-half
1/2	teaspoon cinnamon
1/2	teaspoon ground nutmeg
1/2	cup powdered sugar

1. Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
2. Sprinkle blueberries evenly over bread.
3. Microwave cream cheese in bowl for 2 minutes.
4. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
5. Spread over blueberries.
6. Cut French bread into 10-1 inch thick slices, place over cream cheese.
7. Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
8. Cover and refrigerate overnight.
9. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
10. Let set before slicing.
11. Sift powdered sugar over before serving.