Morning Muffins

If you're looking for a healthy way to start off your morning, look no further than these Fiber Rich Muffins. I was making a bowl of Hodgson Hill Multi Grain Oatmeal and spotted this muffin recipe on the back. I decided to whip some up so I could have a quick and healthy snack for the next few mornings.

These muffins are loaded with shredded carrots, diced apples and blueberries along with some other healthy grains and ingredients. 

I substituted applesauce for the vegetable oil and brown sugar for the white. I also added a handful of blueberries.

For a healthy muffin, packed with lots good-for-you-stuff, these are pretty tasty. They're perfect for a quick bite in the morning and are quite filling with a cup of hot coffee!

Fresh Fruit Tart

As far as tarts go, this one is a whiz to put together and delicious too. A simple shortbread crust is filled with a yummy cream cheese mixture and topped with slices of fresh fruit. 

Confectioners' sugar, butter and flour are pulsed together until moistened then pressed into a fluted tart pan. I added vanilla and cinnamon to mine to give it a little kick, but it's tasty either way. The cream cheese filling comes together quickly in a mixture and is slightly tangy and pairs well with the cookie crust and fruit. 

You can use any fruit you like or whatever is in season. Once you have your fruit assembled on the custard, brush it with a glaze and you've got a gorgeous and delicious dessert.

Slice - Serve - Enjoy

Fresh Fruit Tart

Crust:
1/2 cup confectioners' sugar*
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1/2 tsp vanilla

pinch of cinnamon

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar*
1 teaspoon vanilla extract
1/4 teaspoon almond extract

pinch of salt

Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries, peaches, grapes...

Glaze:
Honey

Directions
Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, butter, vanilla and cinnamon and process until the mixture forms a ball. With your fingers, press the dough into a 11-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, almond extract and vanilla together until smooth. Spread over the cooled crust. 

Cut desired fruit into slices and arrange in a circle pattern on custard.

For the glaze: Heat honey in a small bowl in the microwave until runny. Cool slightly.  Brush over fruit.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. 

* I used a tablespoon of brown sugar in both the crust and cream cheese filling in place of part of the sugar called for. I thought it gave the crust a nice flavor and also worked well in the filling. 

* A very small pinch of cinnamon lent a warm note to the crust and I thought it was really tasty. 

Grandma's Blueberry Squares

Growing up, my grandma used to have dinner at her house every Sunday. Every meal she prepared always ended with a dessert of some kind, always. I don't think I've ever dined at her house and not had dessert. Maybe that's where my sweet tooth comes from?! 

These delicious blueberry squares were requested at the last family birthday party and everyone loved them! It had been awhile since I had these and I forgot how good they were. 


Buttery moist cake is layered with blueberry filling and topped with a zesty frosting. They're wonderful served plain, with a dollop of whipped cream or a scoop of ice cream.

Grandma's Blueberry Squares


1 3/4 cups sugar
1 cup butter
4 eggs
1 tsp vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups all-purpose flour
1 can wilderness blueberry pie filling
Ground nutmeg


LEMON FROSTING
1 1/4 cup powdered sugar
1 tablespoon butter
2 tablespoons lemon juice


Cream together sugar and butter until light and fluffy. Add eggs and vanilla and beat well. Add baking powder and salt. Mix. Add flour and mix until well blended.
Spread half of the dough in a 9 X 13 pan. Carefully spread blueberry pie filling over dough. Sprinkle with nutmeg. Drop remaining dough from a teaspoon evenly over blueberries. Carefully spread dough with fingers to cover as much as possible. Bake in preheated 350 degree oven for 45 minutes until done. Insert toothpick to test for doneness.


To make lemon frosting, combine powdered sugar, melted butter and lemon juice and blend well. Spread on baked portion while still warm. Cut into squares.

Sour Cream Crumb Cake

This recipe was inspired by a desire to get back to the basics and whip up something sweet and tasty without having to pull out all the heavy kitchen equipment.

This recipe is very simple and versatile. You can add fresh or frozen berries or fruit to the batter and spices to the streusel.

I split the batter into thirds and added cranberries, blueberries and pears to each portion.

For my topping, I added oats for texture and cinnamon, nutmeg and all-spice for a more warm flavor.

Right from the oven, the cake puffed up beautifully and was golden brown.

I coarsely chopped and macerated the cranberries in sugar and a pinch of cinnamon for 15 minutes before adding them to the batter. All three versions turned out fluffy and moist. I had my mom over to try a taste of each straight from the oven and we both liked all three. A pear/cranberry or blueberry/pear crumb cake would be delicious also.
Pear Crumb Cake: Once baked the pears have a subtle flavor. They would be good mixed with another berry.
And lastly, blueberry with a few pears scattered in. Yum.

Each cake turned out buttery and moist. The crumb topping added a nice sweet crunch. These would be excellent for breakfast or brunch. I enjoyed mine with a cup of tea. Make them your own and try adding spices or your favorite fruit to the batter and nuts or spices to the streusel. My additions are in purple.

Sour Cream Crumb Cake

The Splendid Table Newsletter, Jan. 14th 09'

Make 15 Bars
Cake:
2-1/2 cups cake flour (I made my own with AP flour and cornstarch*)
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, soft
1-1/2 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
(I added Blueberries, Cranberries and Pears)

Streusel:
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
1/4 cup unsalted butter, soft
1/3 cup oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice

Preheat the oven to 350 F. Butter and flour a 13" x 9" baking pan. For the cake, in a small bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat the butter and sugar until light and fluffy, 2to 3 minutes. One at a time, beat in the eggs and then the vanilla extract. Beat in the flour mixture and sour cream alternately until just combined, ending with the flour. Spread the batter evenly in the pan.

For the streusel, in a small bowl, stir together the flour, sugar, and salt. Using your fingers, work the butter into the flour mixture until mixture begins to clump. Sprinkle the streusel evenly over the batter. Bake the cake in the center of the oven for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Cool the cake in the pan set on a wire rack for 15 to 20 minutes. Cut into squares and serve while still warm.

Update: I had a piece of cranberry crumb cake for breakfast and it was still so moist and the topping was buttery and crisp. I heated it up in the microwave for 12 seconds and it was sooo good. I will be putting this recipe in my favorites file!

Grandma's Blueberry Squares

Growing up, my grandma used to have dinner at her house every Sunday. She would also cook a special dinner of our choosing on our birthdays. Every meal she prepared always ended with a dessert of some kind, always. I don't think I've ever dined at her house and not had dessert.

These delicious blueberry squares were requested at the last family birthday party and everyone loved them! It had been awhile since I had these and I forgot how good they were. Buttery moist cake is layered with blueberry filling and topped with a zesty frosting. They're wonderful served plain, with a dollop of whipped cream or a scoop of ice cream.

Grandma's Blueberry Squares

1 3/4 cups sugar
1 cup butter
4 eggs
1 tsp vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups all-purpose flour
1 can wilderness blueberry pie filling
Ground nutmeg

LEMON FROSTING
1 1/4 cup powdered sugar
1 tablespoon butter
2 tablespoons lemon juice

Cream together sugar and butter until light and fluffy. Add eggs and vanilla and beat well. Add baking powder and salt. Mix. Add flour and mix until well blended.
Spread half of the dough in a 9 X 13 pan. Carefully spread blueberry pie filling over dough. Sprinkle with nutmeg. Drop remaining dough from a teaspoon evenly over blueberries. Carefully spread dough with fingers to cover as much as possible. Bake in preheated 350 degree oven for 45 minutes until done. Insert toothpick to test for doneness.

To make lemon frosting, combine powdered sugar, melted butter and lemon juice and blend well. Spread on baked portion while still warm. Cut into squares.