Blueberry Muffins with Streusel Topping

005It is summertime and berry picking season. We have had a few fresh blackberries. Strawberry season is just past, and blueberries are in full swing.  There are a number of Pick Your Own farms in our area.  My daughter-in-law picked 10 pounds of blueberries last weekend and I was the fortunate recipient of some of them. Of course, they were best eaten fresh all by themselves, or mixed with Greek yogurt or ice cream.  I adapted this recipe from one offered at the San Juan Inn in Friday Harbor, Washington. it is included in a lovely little book titled Breakfast in Bed Cookbook which features the best B&B recipes from Northern California to British Columbia collated by Carol Frieberg.

I made these muffins and still had plenty leftover to freeze or can.  The recipe is simple, results are delicious, and, well, now all gone!

Blueberry Muffins with Streusel Topping

3 cups flour

1/2 cup sugar

1 1/2 Tablespoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries, stemmed and rinsed

3 eggs

1 1/2 cup milk

1/3 cup vegetable oil

For Streusel Topping:

1/2 cup packed brown sugar

1/2 cup chopped pecans

1 teaspoon cinnamon or pumpkin pie spice mix

Preheat oven to 400 degrees.  Spray 2 medium size 12 cup muffin pans with cooking spray. Combine dry ingredients in a large mixing bowl. In a smaller bowl, beat eggs, milk, and oil together.  Add wet ingredients to dry ingredients and stir gently until just moistened.

Fill muffin tins 2/3 full.  If there is not enough batter for all of the 2nd tin, fill remaining cups half full with water. Mix topping ingredients and sprinkle each muffin with about 1 Tablespoon topping.  Bake for 20 minutes, or until a toothpick inserted in middle of muffin comes out clean (a crumb or two is OK, but wet batter does not cling to pick).

This makes about 2 dozen muffins.

Next post will feature the jam I made with the remaining blueberries!  What is your favorite summer fruit?  What goodies do you make with extra ripe fruit?

Tangy Cole Slaw


This cabbage and carrot slaw is my favorite for its crisp sweet and sour  taste and the fact that it can be kept in the refrigerator for up to a week, ready to serve as a side with fish, grilled hot dogs, or barbecue.  We like it piled on top of pulled pork that has been stacked on whole wheat buns.  Recipe for the pulled pork coming soon!

Tangy Cole Slaw

For Slaw:

2 packages of grated cabbage and carrot slaw


1 head cabbage

4 carrots


1 green or red bell pepper

1/2 cup sugar


2 Tablespoons sugar

1 cup vinegar

3/4 cup salad oil

1 teaspoon dry mustard

1 tablespoon salt

2 teaspoons celery seed

If you are using the prepared salad mix, place in large bowl.  If you are making your own, chop cabbage, pepper, and grate carrots, then place in large bowl. Sprinkle 1/2 cup sugar over top.

Make dressing by putting sugar, vinegar, oil, mustard, salt and celery seed in a small pan. Heat until just boiling and sugar is dissolved. Pour over cabbage, but do not stir until ready to serve.  Cover, and place in refrigerator for several hours or overnight.  You can vary the ingredients by adding onions and/or jalapeno peppers, as well as changing the amounts of vinegar and sugar.  We like ours very tangy, but the recipe which I adapted this used 1 cup of sugar sprinkled over the vegetables.  That recipe was found in The Texas Experience cookbook from The Richardson Woman’s Club, given to me by my dear friend Sondra Skaggs for Christmas in 1984.





Cherry Almond Crumble


Sweet cherries are available at affordable prices at this time of year.  We love to keep a bowl for snacking.  Last week I bought a larger quantity than usual and decided to make this yummy cherry dessert.  I used a cherry pitter to remove the seeds, which was the only thing that required much time.  You can use frozen cherries for this recipe, which would make this a very easy, quick to prepare sweet treat, perfect for family suppers or guest dinners.

I adapted my version from the Moosewood Restaurant Book of Desserts collated by the Moosewood Collective in 1997.

Cherry Almond Crumble

5 cups pitted sweet cherries (may use two 12 ounce packages frozen sweet cherries)

1/2 cup sliced almonds

1/2 cup flour

1/2 cup brown sugar, packed

4 Tablespoons butter

1 teaspoon almond extract

Preheat oven to 350 degrees.  Spray a 9 or 10 inch Pyrex pie pan with cooking spray or lightly butter the bottom of the pan.

Put almonds in the bowl of food processor and pulse a few times until coarsely ground. Add remainder of ingredients and process until mixed and crumbly. Spread this mixture evenly over the cherries.  Bake until bubbling and golden brown, about 40 minutes.

This is delicious served warm with a dollop of whipped cream or small scoop of vanilla ice cream.  I confess any leftover is also good all by itself,  straight out of the refrigerator!

You could make this into individual desserts by spooning cherries and topping into ramekins placed on a baking sheet.  Baking time can be shortened slightly.

Preheat oven to 350 degrees.

Stay Cool!

002Summertime on the South Texas Gulf Coast has arrived with a vengeance.  After an unusually cool April and May, the humidity and mid to upper 90 degree temperatures make us grateful for ceiling fans, air conditioners,iced tea,  Blue Bell ice cream, and cold watermelon.  One of the ways to keep healthy cooling snacks for all ages is to keep an assortment of homemade popsicles in the freezer.  Our family is currently enjoying finding lots of ways to use coconut, and these coconut  popsicles are one of the results.Skye helped me make them last week and was the first to try one.   We adapted  this recipe from one found on Food Network, but my inspiration was eating one of Blue Bell’s new fruit bars, Coconut dipped in Dark Chocolate.

Lime and Coconut Popsicles

 15 ounce can coconut milk

zest of 1 lime

juice of 2 miles

1/3 cup grated coconut

1/3 cup powdered sugar

In a blender jar, add coconut milk, zest, lime juice, powdered sugar,  and grated coconut. Pulse a few times until well combined.  Pour into popsicle molds and freeze until firm.  There are many inexpensive popsicle mold sets available.  I like the Zoku set which I bought at Sur le Tables which is in a classic popsicle shape and very durable with easy to grip handles, but simple molds can be made with 3 ounce paper cups and wooden popsicle sticks.

Try these plain, drizzle with melted chocolate, or quick dip them in melted chocolate.

http://www.zokuhome.come has recipes for breakfast pops made with yogurt and berries, as well as melon and fruit pops.

What is your favorite frozen treat?

001Skye loves coconut!