Berry Buttermilk Lemon Pancakes - To die for

Just so many blueberries this summer in the Lewman household. My pregnant self could not get enough of them. Discovered the wonderful world of blueberry u-pick farms in Oregon. 

Eating fresh is wonderful, but also trying to find some awesome recipes to use them in. 

Berry Buttermilk Lemon Pancakes

Ingredients

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

2 cups of sifted flour

2 tablespoons sugar

2 eggs, slightly whisked

2 cups of buttermilk

2 tablespoons butter, unsalted and melted

Berries of your choice

Topped with berry syrup, squirt of lemon juice, and light sprinkle of powdered sugar.

Instructions

Preheat a griddle to medium heat.

In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.

Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form and place berries on topped then flip and cook other side until golden. Serve immediately. With berry syrup, lemon juice and powdered sugar.

Enjoy!!!!!

Blueberry Crumb Top Muffins

I have been on a  search for a good go to blueberry muffin recipe, especially sense I have an abundance of blueberries (10 lbs or so) from visiting blueberry farms this summer.

So this last Fourth of July, 2015, I created these. I made 12 and with a family of five they were all gone within 30 minutes. A big hit and new favorite.

Ingredients 

Crumb Topping

1 cup all-purpose flour(1/2 cup almond flour and 1/2 cup all purpose)

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

Pinch of salt

6 tablespoons unsalted butter, melted

Muffins

1 3/4 cups all-purpose flour (1/2 cup almond 1 1/4 cup all purpose)

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup canola oil (melted shortening)

3/4 cup whole milk (1/4 cup buttermilk and 1/2 cup whole) 

1 teaspoon pure vanilla extract

1 1/2 cups blueberries

Top with raspberry or strawberry syrup and cool whip (once baked). 

Directions 

Preheat the oven to 375°. Line 18 or 12 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.

Spoon the batter into 18 of the cups (with just 12 fill almost full), filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving. Top with syrup and frozen cool whip. 

Spaghetti Squash, Mac and Cheese

I like to prepare meals with produce that is currently in season. It saves money and allows me to use local produce. All I have ever made with spaghetti squash is spaghetti or an eggplant super oily dishes. I was looking for a new recipe to try with spaghetti squash. I found this Squash and Cheese recipe here. My family loved it!

Squash and Cheese

1 spaghetti squash

1 tablespoon butter

1 tablespoon flour

1 cup skim milk

1/3 cup shredded cheese (I used asiago)

salt & pepper to taste

basil to garnish (I used two cubes of Dorot frozen basil found at Trader Joes for $1.99)

Step 1: Preheat oven to 375.

Step 2: Clean outside of squash with vegetable wash spray and rinse with water. Click here for my Fruit and Vegetable Wash Spray.

Step 3: Slice spaghetti squash in half and scoop out seeds. (Use seeds and follow my Roasted Pumpkin Seed Recipe, here.)

Step 4: Lay squash face down in a baking dish with enough water to cover bottom of pan. Bake for 20-40 minutes, or until tender.

Step 5: While squash is baking, combine butter and flour in a skillet over medium heat. Whisk to make a roux, add milk, and stir in cheese. Turn heat to low and constantly stir until thickened. Add frozen basil cubes. 

Step 6: When squash is done baking scrape out squash with a fork, making spaghetti strands. Add to a bowl and pour cheese sauce over top, combining. Season with salt and pepper. Optional top with fresh basil and/or grated cheese. 

 Cheese sauce mixed in and topped with shredded Asiago Cheese, serve immediately.