Good Food, Good Life, 365 - Rhubarb-Blueberry Muffins
Blueberry Cobbler - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Blueberry Cobbler, made with freshly picked blueberries and so much more.
SEE RECIPE BELOW!
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Ingredients:
Prep time: 20 minutes/ Baking time 40 minutes/ Pre-heat oven 350°F
Blueberry Filling:
3 to 3½ Cups, blueberries ( fresh or frozen)
1 Cup, white sugar
1 tsp, lemon juice
Pinch lemon zest
1 Tbsp, flour
In small bowl toss together blueberries, sugar, lemon juice and zest, flour.
Then spread all your blueberry mixture in a pre-greased 8 inch square pan or 9 inch round pie pan.
If you are using frozen berries let thaw and remove the liquid before adding the dry ingredients.
Cobbler Batter:
2 Cups, flour
1 Cup, butter or margarine or less
½ Cup, white sugar
2 large, eggs
2 tsp, baking powder
1 tsp, vanilla
Pinch sea salt
½ Cup, evaporated milk, heavy cream, or 2 % milk
In a medium bowl cream together butter, sugar and vanilla, egg, cream, continue mixing everything together.
Sift in flour, baking powder, and salt into mixture continue mixing until all combined.
Then spread all your batter smoothing over the blueberries or in scoops.
Place in a pre-heated 350°F oven for 40 to 45 minutes depending on your oven or until golden brown.
When baked remove from oven cover with a place of foil wrap let set for about 15 to 20 minutes then serve with whipped cream or ice cream.
BAKING TIPS:
If you are using frozen blueberries let thaw and remove some of the liquid, or let rest after you bake it to thicken the blueberry juice.
When making batter use room temperature butter or part melted for easy mixing.
Use a cookie sheet under pan when baking so the blueberries don’t spell in oven.
Crack eggs in small bowl and beat before adding to mixture.
I apologize in advance if any of this video is not clear or if i'm missing any of the ingredients, please follow this recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Bonnie’Best Baking Treasures/ Rhubarb Sour Cream Muffins
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cupsour cream
1 1/2 cups rhubarb cut into pea size pieces
Sprinkle rhubarb with 3 tablespoons sugar
Preheat oven 400. Line 12 large muffin tins with papers.
Bake for 20 minutes or til toothpick comes out clean
Chef Bonnie Morales: Yeasted Blini
Chef Bonnie Morales of Kachka makes her blini in traditional Russian fashion, without potatoes. This bitesize treat is complex in flavor because of the light fermentation of the proofing process. Learn more about cooking with Hestan Cue:
Blueberry Cinnamon Bundt Cake - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Blueberry Cinnamon Bundt Cake, made with freshly picked blueberries and cinnamon. This dessert is so tasty and easy to make. See recipe below!
Ingredients:
Batter:
1/2 cup, butter or margarine 1/3 cup, white sugar
1 lg. eggs 1 Tsp, vanilla
2 1/2 cups, shifted flour 2 1/2 Tsp, baking powder
3/4 to 1 cup, evaporated milk or 2 % fresh, more if needed.
1/2 cup, blueberries
Method:
1 tbsp cinnamon to swirl in cake batter, and over bottom of pan.
Method for Cake:
- Cream together in a large bowl butter, sugar. Crack egg in a small bowl to check them and whisk and pour into mixture, then add vanilla mix until light and fluffy.
- Sift in flour, and baking powder (but leaving a 1/4 cup of flour to toss berries), fold together until all combined, then slowly add room temperature evaporated milk, toss 1/2 cup blueberries in 1/4 cup flour and fold blueberries into mixture.
- Grease one bundt or loaf pan, pre-heated oven to 350ºF
In a small bowl toss together cinnamon, brown sugar and walnuts, then after pan is greased add the mixture to the bottom of pan leaving about one tsp cinnamon to swirling in cake, then pour batter over the mixture and smooth evenly then swirl 1 tbsp of cinnamon in the batter by using a knife to twist it in.
Bake for 45 minutes to one hour depending on your oven, check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's baked if wet close door and leave for another five minutes.
- Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the bundt pan on a cooling rack. You may need to run a knife around the sides to remove from pan if stuck.
BAKING TIPS:
- Tossing blueberries in a dusting of flour before folding it into cake, stops berries from dropping to the bottom of cake.
- If you use salted butter or margarine don’t add salt if unsalted add 1/2 tsp sea salt to batter.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Bonnie’s Best /Red Currant Yogurt Muffins
1 cup yogurt•1 1/2 tablespoons lemon zest•
3/4 cups sugar•3 eggs• 2 tespoons vanilla•
1/2 cup oil• 1 1/2 cups flour• 2 teaspoons baking powder• 1/4 teaspoon salt•
1 1/2 cups red currants