Blueberry Bread Supreme

This was the last of my Upper Michigan Blueberries.  I'm not sure how I will survive the next couple of months until they are once again in season.  My parents live on Lake Superior in Northern Michigan, blueberries are plentiful come August.  I am fortunate I have a husband and a couple of kids (not all) who actually enjoy picking, I will be honest, I really don't like it at all......  I usually manage to stay out of the patches.  I am also fortunate that those that pick will share!

Special memories:  blueberries actually grow in and around my parents yard/property.  I think every grandchild has come to Grandma at some point of their toddler life with a fist full of berries, proudly giving them to her and proclaiming that now she can make a blueberry pie.  The amazing part is, Grandma always manages to make a blueberry pie, using that fist full of berries........

Blueberry Bread Supreme

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 tsp. nutmeg
1/4 tsp. cinnamon
1 egg
1 c. sugar
2 T. butter, melted
1 c. buttermilk
1 c. blueberries
1 c. pecans, finely chopped

Mix dry ingredients together.  Beat egg; add sugar, mixing well.  Stir in melted butter and buttermilk.  Blend in dry ingredients, stirring just until moistened.  Fold in blueberries and nuts.  Pour batter into greased 8 x 4-inch loaf pan.  Bake at 350 for 40-50 minutes or until toothpick comes out clean.  Cool on rack.
WW PointsPlus™ = 77 pts. per loaf

Rhubarb Torte

Rhubarb again!  Tis the season.....  I think I could safely say that Rhubarb Torte is one of my very favorite desserts, usually the first rhubarb recipe of the year.  Before I had ever made anything with meringue, I assumed it was a difficult feat, I was wrong!  It's very easy, and oh so good.

FYI:  I am now on summer break from school, I lease a laptop during the school year, but have to return it for the summer.  That means I am now competing for computer time with my kids, which means less blogging time... I am loving this project, so I get a bit frustrated about this.  Hang in there, the recipes will continue, possibly at a slower rate during the summer months  :(.

Rhubarb Torte

Crust:
1 c. butter
2 T. sugar
2 c. flour

Cut butter into sugar and flour until crumbly.  Pat into a 9 x 13-inch pan, bake at 350° for 12 minutes.  Meanwhile prepare filling.

Filling:
6 egg yolks (reserve whites)
2 c. sugar
1 c. whipping cream (not whipped)
5 c. rhubarbs (diced)
1/2 tsp. salt
2 T. flour

Mix egg yolks, sugar, whipping cream, salt and flour, fold in rhubarb.  Pour over crust, return to oven, bake additional 45-50 minutes or until set.  Meanwhile prepare meringue.

Meringue:
6 egg whites
1/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt

Beat all ingredients until stiff, cover baked filling, return to oven until meringue is golden brown, approximately 5-10 minutes.  Yields 24 pieces.
WW PointsPlus™ = 7 pts. per piece

Individual Pannekoeken

Have you ever been to Pannekoeken Huis?  If so,  you will know what a Pannekoeken is, if not, this is it!  The first time I made this recipe was in the 7th grade in Mrs. Cameron's Home-Ec class (I guess that would be FACS today).  The class name changed, but maybe the class not so much?  My now 7th grade son came home last week to tell me they made this same recipe in his FACS class.  It's very simple and very easy.  The leavening agent is air, use a rotary mixer (the type with the handle to turn) or use a wire whip and whip it HARD, the more air, the higher it will raise.  My kids love to make these, they are always so impressed with the way it raises so high.  The flavor and texture is somewhere between a pancake and french toast.  Top with maple syrup, add fresh berries, yummmm!

Individual Pannekoeken

2 T. butter
1/2 c. flour
1/2 c. milk
2 eggs
1 tsp. vanilla
cinnamon
berries, optional

Preheat oven to 450°.  Put butter in 8 inch pie pan (glass works best), place pan in oven while oven is heating.  Meanwhile, combine flour, milk, eggs and vanilla into a bowl, beat well with rotary beater (air bubbles are what will make it rise).  Pour mixture into pan with melted butter.  Sprinkle with cinnamon.  Bake for 15 minutes.  Do not open oven while baking or it will not rise.
WW PointsPlus™ = 17 pts. per pannekoeken

White Chicken Chili

This is a recipe I first became interested in because of it's low Weight Watchers Points.  There is really nothing in it that screams "light" or "low-fat", it's just really high in fiber and uses chicken rather than beef.  It makes a pretty big batch, so I like to divide it into 1 cup servings and freeze.  Garnish with shredded cheese and sour cream for added flare.

White Chicken Chili

48 oz. jar Northern White Beans
2 c. salsa (use something spicy for added zing)
3 tsp. cumin
3 tsp. chili powder
4 chicken breasts, cooked and shredded
1 - 14.5 oz. cans chicken broth

Combine all ingredients, simmer for 1 hour or until heated through.  Crock pot method, combine all ingredients and cook on low for 3-4 hours, or until heated through.
WW PointsPlus™ = 3 pts. per cup

Gorgonzola Steak Salad

My sister Tricia is really good at throwing together healthy ideas.  My favorites are her salads!  In this case it's made with steak.  As you can see from the picture I (and Tricia) like our steak still moving (sorry if it looks a bit rare for you :).  I'm thinking this might be a great idea is you have left-over steak. 

Gorgonzola Steak Salad

5 oz. of spring mix greens
1/4 red onion, cut into thin rings
1 sweet potato, cooked, cooled and cut into cubes
6 cherry tomatoes, halved
1 - 8 oz. steak (such as rib eye or new york strip), grilled and cut into thin slices
2 oz. (or to taste) Gorgonzola cheese
Red Wine Vinaigrette (recipe below)

In a large bowl, combine the lettuce, red onion, cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the slices and sweet potato on top of the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

Red Wine Vinaigrette
1/4 c. red wine vinegar
1-1/2 T. fresh lemon juice
1 tsp. honey
1 tsp. salt
freshly ground black pepper
1/2 c. olive oil

Mix the vinegar, lemon juice, honey, salt and pepper in a blender.  With the machine running, gradually blend in oil.

Byerly's Wild Rice Soup

When I was growing up, you actually had to visit the restaurant in Byerly's grocery stores to get this delicious soup!  Now I think you can buy it frozen from just about any grocer.  I'm assuming my mom found the recipe in the "Byerly's Cookbook" that she purchased years ago (I wonder if it's still around....).  It's definitely the best Wild Rice Soup I have ever had, very rich and creamy!

Do ahead tip:  Make big batches of wild rice at once, measure and package what you don't need and freeze, it thaws wonderfully, just run under hot water!

Byerly's Wild Rice Soup

6 T. butter or margarine
1 T. onion, diced (more is better)
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/2 c. minced ham
1/2 c. carrots, shredded
3 T. slivered almonds
1/2 tsp. salt
1 c. half and half

Saute' onion in butter until tender.  Gradually blend in flour.  Slowly add broth.  Cook, stirring constantly, until mixture comes to a boil.  Boil 1 minute.  Stir in rice, ham, carrots, almonds and salt.  Simmer 5 minutes.  Blend in half and half.  Heat to serving temperature.  Yields approximately 5 cups.
WW PointsPlus™ = 10 pts. per cup

Parmesan Roasted Asparagus

Hmmmm, fresh asparagus.....  Sorry to say this is not from my garden, we lost ours (or we can't remember where we planted it :).  I love when friends share!  Roasting fresh vegetables is the only way to go, roasted green beans are to die for!  The trick is to roast them until you are starting to be concerned that you may be burning them.  For sure 25-30 minutes.

Parmesan Roasted Asparagus

1 lb. fresh asparagus, trimmed
3 T. olive oil
1/4 c. grated Parmesan
1 tsp. lemon-pepper seasoning
1/4 tsp. salt

Place asparagus into Zip-loc bag, add the rest of the ingredients.  Shake until well coated.  Heavily spray 15-in. x 10-in. baking pan with non-stick spray.  Bake at 400° for 25-30 minutes, until tender.  Stirring once.
WW PointsPlus™ = 14 pts. whole recipe

Orange Rhubarb Bread

First fresh rhubarb recipe!  I love rhubarb, my stalks seem to be short and fat this year, it's been a strange spring.  I'm happy the two nights of frost we had a couple of weeks ago didn't harm them.  It killed my lilac buds, it doesn't look like we will have a single bloom :(.  This is a new recipe.  Very, very  moist, must be the sour cream.  I will be making this again!

Orange Rhubarb Bread

1/2 c. butter, softened
1 c. sugar
2 eggs
grated orange peel of 1 whole orange
1/2 tsp. vanilla
1-1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. cream of tarter
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream
1-1/2 c. finely chopped fresh rhubarb
1/2 c. chopped walnuts, optional

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb.  Add walnuts it desired.
Transfer to 8 x 4-in. loaf pan coated with cooking spray. Bake at 350° for approximately 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
WW PointsPlus™ = 69 pts. per loaf

Garlic Bread Sticks (Bread Machine)

This recipe is a very basic bread recipe that I tweaked a bit.  I make these very, very often.  As I have mentioned, bread is a must with every dinner.  If the plan is for soup, these bread sticks will be part of it.  I think sometimes a couple of my kids have a little bit of soup with their bread sticks....  It's typical for someone to ask "how many can we have?"  I tend to take the easy (lazy) way to do things if possible, as in this case.  I don't bother shaping, I just flatten dough into a jellyroll pan, spread with butter and cut into strips with my pizza cutter.

Garlic Bread Sticks

3-1/4 c. bread flour
1 tsp. salt
2 T. butter
3 T. sugar
1 T. garlic salt
11 oz. water
1-1/2 tsp. yeast
extra butter

Add all ingredients to bread machine.  Set to dough cycle.  Shape into whatever size bread sticks you choose, or flatten into jelly roll size pan and cut into strips with pizza cutter.  Liberally coat top with softened butter.  Bake at 375 for 15-20 minutes, or until golden.
WW PointsPlus™ = 52 pts. whole recipe