Blueberry-Peach Almond Oatmeal Bars

Tomorrow is the big day!!!  It is Recognition Day for the Knobs at The Citadel!  By this time tomorrow, my Knob Ben will no longer be considered a Knob, but a 4th Class Cadet in the Corp. No more bracing or walking in the gutter or dropping to do push-ups!   He has been working so hard this entire school year and is very excited about tomorrow’s events.  Having never been involved in a military college before this year, everything has been new to me.  I have learned a lot, too!  If you want to read more about this big day, you can click on this link.  It should take you to a description of the day and give you an idea of what the Knobs will be doing.

www.externalaffairs.citadel.edu/recognition_day_classof2015

It is going to be a very long day for us, leaving about 5:45 tomorrow morning and returning by midnight!

Knowing we’d be on the go all day Saturday, I wanted to do some baking on Friday.  I came across this recipe on the Betty Crocker web site yesterday afternoon and knew that I could make adjustments for the ingredients I didn’t have.  The original recipe is called Blackberry-Almond Oatmeal Bars.  I did not have the blackberry fruit spread that the recipe calls for, so I substituted homemade peach jam that I had made last summer.  I also used some of my frozen blueberries instead of the blackberries.  The result?  Absolutely yummy!

1-1/2 c. all purpose flour

1-1/2 c. old-fashioned oats (I used quick cooking)

1 c. packed brown sugar

1 tsp. baking powder

1/2 tsp. salt

1 stick plus 6 tbsp. butter, cut into pieces

1/2 c. almond slices

10 oz. peach jam at room temperature

1 c. fresh or frozen blueberries

Heat oven to 350 degrees. Grease 13×9-inch baking pan.

In a large bowl, mix flour, oats, brown sugar, baking powder and salt.  Cut in the butter pieces until mixture looks like coarse meal.  Stir in almonds. Press half the mixture in the bottom of the baking dish.  Spread jam over top.  Sprinkle blueberries over the jam.

Sprinkle remaining oat mixture over the top and press down lightly.

Bake 32-35 minutes or until golden brown.  Cool on rack about 45 minutes. Cut into 24 bars.

 

 

 

Blueberry-Fig Upside-Down Cake

A very dear friend gave me a magazine the other day after she had finished with it.  It is loaded with some pretty amazing recipes!  One section of the magazine has 8 recipes for figs!  I was excited to see this, for we will soon have quite an abundance of this particular fruit.  As most of you know, I usually do not follow recipes exactly, but experiment with them to make them unique.  This one is no different.  It turned out pretty well even though I did have a minor fail with it.  I have now learned that it is not a good idea to use a spring-form pan when making an upside-down cake!  The recipe called for a 9-inch cake pan with 2-inch high sides.  My cake pan is not that high, so without much thought at all, I figured that my spring-form pan would work…bad idea!!  Some of the butter and brown sugar leaked out of the pan!  Thankfully I had put the pan on a round pizza pan while it baked, so the mess did not go all over my oven!  The cake tasted very good, but would have been much moister if I hadn’t lost half of the topping!

1 stick butter

1/2 c. packed brown sugar

2 tbsp. honey

10-15 fresh figs (I used frozen and it was just fine!)

25-30 blueberries

1 c. shortening

3/4 c. granulated sugar

2 large eggs

1/2 tsp. vanilla

1-1/2 c. flour

1-1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cinnamon

1/2 c. milk

Lightly spray bottom and sides of a 9-inch cake pan with 2-inch sides.  Cut a circle of waxed paper the size of your pan  and lay it in the pan. Lightly spray the paper.  Set aside.

In a small sauce pan, melt the butter over medium heat.  Stir in brown sugar and honey.  Cook, stirring often until the sugar dissolves and mixture is smooth. Cool slightly. Pour sauce into prepared pan.  Place the figs, cut side down in the pan, making a circle in the middle and 5-6 half circles around the edges.  Put 4-5 blueberries inside the circles of figs. *(at this time, you could also sprinkle finely chopped pecans over the fruit.)

In a large bowl, beat shortening, sugar, vanilla, and eggs until creamy, about 4-5 minutes.  In another bowl, combine the flour, baking powder, salt, and cinnamon.  Add half to the shortening mixture and beat until mixed.  Add half the milk and continue beating.  Repeat with remaining flour mixture and milk.  Batter should be thick.  Spoon over figs and blueberries in prepared pan being careful to seal around the edges.

Bake for 45-50 minutes or until toothpick inserted comes out clean. Cool pan on wire rack for about an hour.  Invert onto a serving plate and remove waxed paper.  Let cool completely.

Blueberry Stuffed French Toast

Today’s recipe is a family favorite and has been for many years.   It is often requested for birthday breakfasts, and since today is my oldest son’s 20th birthday, I made it once again! As you can tell from my printed copy of the recipe, it has been used many times!

It was given to me from a church friend who made it for a ladies’ brunch.  It is a great way to use those remaining blueberries sitting in your freezer!  You do need to think ahead with this one, though, since it sits overnight in the fridge before you bake it.

6 slices bread, cubed into bite-sized pieces

8 0z cold cream cheese, cut into bite-sized pieces

1 c. blueberries, fresh or frozen

6 eggs

1/3 c. maple-flavored syrup

1 c. milk

1/4 tsp. dry mustard

1/4 tsp. salt

Spray a 9×9 pan.  Layer the bread cubes, cheese, and blueberries in the pan. Whisk together the milk, eggs, syrup, dry mustard and salt. Pour evenly over the bread layers.  Cover with foil and refrigerate over night.  In the morning put covered dish in the cold oven; start oven to 350 degrees.  Bake for 35 minutes and remove cover. Bake 30 more minutes or until a knife comes out clean.  Serve with blueberry syrup. Add a side of bacon or sausage and garnish with a slice of orange.  Enjoy!

BLUEBERRY SYRUP

1 c. sugar

2 tbsp. cornstarch

1 c. water

1 c. blueberries, fresh or frozen

1 tbsp. butter

Mix sugar and cornstarch in saucepan. Add water and stir. Cook over moderately high heat, stirring occasionally until thickened, about 5 minutes. Stir in blueberries and simmer until berries burst, stirring occasionally.  Add butter and stir until melted.