Blueberry Streusel Cobbler

I have this dream of some day owning a cafe and then in our retirement years a bed and breakfast by the sea! I am always keeping recipes for my bed and breakfast years and this blueberry recipe would be like a signature cobbler. Blueberries are one of my most favorite fruits. I think it would be nice with a scoop of ice cream, I also think it would be delicious with some fresh whipped cream or even in the morning with some fresh cream in a bowl. How about a nice cup of coffee or tea to go with it! You don't have to use the blueberry sauce, but it's very good with the ice cream scoop. I will be posting ice cream recipes soon ... look for those!

Enjoy this recipe.

Blueberry Streusel Cobbler Serves 12

1 pint fresh or frozen blueberries (I always try to use fresh, but see my tip on frozen)

1 (14 oz.) can sweetened condensed milk

2 t. grated lemon peel

3/4 c. + 2 T. cold butter

2 c. biscuit baking mix

1/2 c. firmly packed brown sugar

1/2 c. chopped pecans or walnuts (I like a mixture of both)

1. Preheat oven to 325 degrees. In a small bowl, combine blueberries, sweetened condensed milk and lemon peel.

2. In a large bowl, cut 3/4 c. butter into 1 1/2 c. biscuit mix until crumbly; add blueberry mixture. Spread into a greased 9" square baking dish.

3. In another small bowl; combine remaining biscuit mix and sugar; cut in remaining 2 T. butter until crumbly. Add nuts. Sprinkle over cobbler.

4. Bake 1 hour and 10 minutes until golden brown. Serve warm with ice cream topped with blueberry sauce (recipe below). Refrigerate any leftover cobbler.

Blueberry Sauce:

in a saucepan combine 1/2 c. sugar, 1 T. cornstarch, 1/2 t. ground cinnamon and 1/4 t. ground nutmeg. Gradually add 1/2 c. water. Cook and stir until thickened. Stir in 1 pint of blueberries; cook and stir until hot.

** you can use fat free or low fat condensed milk for this recipe

** when using frozen berries in this recipe, DO NOT defrost the berries before adding them to the batter.

** you can double this recipe and freeze a 2nd pan for another day

Butterfly Cookies

I think this is a great girl scout project recipe! I wish my girl scouts weren't doing so much other stuff right now because I would have them make these.This is also a good seller at bake sales. You don't even need a cookie cutter to make these yummy cookies. You can make the cookies ahead and freeze them if you wanted to save time later on. Just bake and cool the cookies but do not apply the chocolate body. Place into a freezer bag for up to 3 months. Allow cookies to come to room temperature for about 1/2 an hour before adding the body.

Butterfly Cookies Makes 60 cookies

3/4 c. butter, softened
1/2 c. sugar
1/4 c. packed brown sugar
1/4 t. baking powder
1/8 t. baking soda
1/8 t. salt
1 egg
1/2 t. almond extract
1 3/4 c. flour
1/2 c. chopped candied pineapple (chopped very small)
1/2 c. chopped candied papaya (chopped very small)
1/4 c. semisweet chocolate chips
1/4 t. shortening

1. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in candied pineapple, candied papaya and any remaining flour.

2. Cover dough with plastic wrap and chill in refrigerator for about 1 hour, or until it's easy handle. Divide dough in half. Shape each half of dough into a 9" long roll. Wrap rolls in plastic wrap or waxed paper. Chill about 2 hours or until firm.

3. Using a sharp knife, cut dough into 1/4" thick slices. Cut each slice in half. Place rounded side of halves together on an ungreased cookie sheet, lined with parchment or Silpat liner. The two halves have now formed a rounded looking butterfly. With fingers, make an indent in the flat part of the halves (you want the halves to look like wings).

4. Bake in a 350 degree oven for about 8 minutes (check after 6) or until edges begin to brown. Transfer cookies to a wire rack; cool completely. In a small saucepan combine chocolate chips and shortening; heat and stir over low heat until melted. Spoon chocolate into a resealable plastic bag; seal bag. Snip a tiny end off one corner of the bag. Pipe a butterfly body down the middle of each cookie (where the rounded halves came together).

Some Tips:
* make sure your rounded edges of the cookies are pressed together a bit when putting onto baking sheet

* you can freeze the dried pineapple and papaya before you cut into small pieces

* you can use a little chopper for the dried fruit, if you add a little bit of flour to combat the "sticky"

* in a pinch (or if you wanted some bright colors) you could use chopped pieces of gumdrops to replace the fruit

Italian Totellini Kabobs

Summer is almost here and it's time for some cold appetizers. I am planning a weekday "reunion" for some friends here at my house and I think these would be perfect. Kabobs are an easy way to give your guests a taste of many items instead of putting individual items into bowls or on plates. You can make the Tortellini mixture about 24 hours before and then assemble the kabobs before serving. If you live in the Dayton area, my FAVORITE Italian dressing by far is from Hoagies in Vandalia. They are on N. Dixie Dr. and is worth the drive. You can buy the dressing in Mason jar and then bring it back the next time (and you WILL be back). I use this dressing all summer long for pasta salads. When we head up north for family events, we takes jars of it for family! (photo from Land O'Lakes.com)

Italian Totellini Kabobs Makes 28 kabobs

1 (9 oz) package, refrigerated uncooked cheese tortellini

28 pitted large ripe olives (whole)

1/2 c. purchased Italian dressing

14 cherry tomatoes, halved

28 cocktail toothpicks or 6" skewers

1. Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

2. In medium nonmetal bowl, combine cooked tortellini , olives and Italian dressing. Refrigerate 2 hours to marinate, stirring occasionally.

3. Add tomatoes to tortellini mixture; toss to coat. On each toothpick, alternately thread 3 tortellini, 1 olive and 1 tomato half.

4. Serve immediately, or cover loosely and refrigerate until serving time.

** the photo above shows adding deli ham slices, chunks of hard salami and cheese **