Blueberry Breakfast Cake

The kids and I went camping with my parents in Middlebury, IN this week. We had fun shopping at all the little stores in Shipshewana and just relaxing for the day. My aunt and uncle were there too and they sent me home with a big bag of blueberries. I thought this cake looked good and wanted to try it. We had it for dessert after dinner tonight and it was delicious. I plan on eating more for breakfast tomorrow. Now I need to figure out what I'm going to make with the other half of blueberries...I'm sure I'll come up with something good!

Thanks again for all the blueberries Uncle Tim and Aunt Jenny!!!!



Blueberry Breakfast Cake
Source: Amanda's Cookin' and Annie's Recipes

2 c. flour
1/2 c. sugar
2 t. baking powder
1 egg, lightly beaten
1/2 c. milk
1/4 c. butter or margarine, softened
1 t. grated lemon peel
2 c. fresh or frozen blueberries

TOPPING:
1/3 c. sugar
1/4 c. flour
1/4 c. finely chopped walnuts (I used pecan pieces that I already had on hand)
1/2 t. ground cinnamon
3 T. cold butter or margarine

DRIZZLE:
1/2 c. powdered sugar
1-2 T. milk

In a large bowl, whisk together flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan.

For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes.

For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzle over the top of the cake.

Roasted Garlic Soup with Parmesan Cheese

Tonight was the first night I've cooked since we made the big move from New Jersey to Michigan. I was getting tired of eating out and have been meaning to try this recipe that a friend from church shared with me.

This is for all you garlic lovers out there! When I first read this recipe, I believe my mouth dropped to the floor in disbelief...44 cloves of garlic...YIKES!!! I love garlic but I have never cooked with more than 3 or 4 cloves before. I am always up for a challenge and was excited to try it. The outcome? It was amazing...creamy...just incredible! The garlic was not overpowering at all and we ate every last drop of it. I served it with rosemary focaccia bread and it made a delicious dinner. I will definitely be making it again. Thanks Linda!!!

Sorry for the lack of a picture. I am only about 1/3 of the way unpacked and have no idea where my camera is.

Roasted Garlic Soup with Parmesan Cheese
Source: Bon Appétit | February 1999

26 garlic cloves (unpeeled)
2 T. olive oil

2 T. butter
2 1/4 c. sliced onions
1 1/2 t. chopped fresh thyme
18 garlic cloves, peeled
3 1/2 c. chicken stock or canned low-salt chicken broth
1/2 c. whipping cream

1/2 c. finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges


Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Will Be Right Back...

Just taking a quick break to move 1/2 way across the country! I promise to be back to cooking and blogging once we get moved, unpacked, and settled into our new kitchen. Thanks for being patient! :)