Peach Blueberry Cobbler

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INGREDIENTS:

For the Filling:
2 pounds fresh peaches, peeled, pitted and cut into wedges ½-inch to ¾-inch-thick
1/3 cup granulated sugar
1¼ teaspoons cornstarch
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 cup blueberries

For the Crumble:
1 cup all-purpose flour
¼ cup + 1 tablespoon granulated sugar, divided
¼ cup light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter, at room temperature, cut into pieces

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Make the Filling: Toss together the peach slices and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain the peaches in a colander set over a large bowl, reserving the drained juices. In a small bowl, whisk together ¼ cup of the drained peach juice, cornstarch, lemon juice, cinnamon and salt (you can discard any excess peach juice). Return the peach slices to a large bowl and toss with the juice mixture. Gently fold in the blueberries and transfer the fruit mixture to a 2-quart baking dish.

3. Make the Crumble: While the peaches are draining, you can start on the topping. In a medium bowl, whisk together the flour, ¼ cup of the granulated sugar, the brown sugar, cinnamon and salt. Add the butter and vanilla extract and use a pastry blender (or your fingers!) to work the butter into the flour and sugar mixture. Blend it together until a crumbly mass forms. Transfer the mixture to a parchment-lined baking sheet and spread out into a single layer (the chunks should be about a ½-inch in diameter, give or take). Bake until the crumbles are lightly browned and firm to the touch, about 20 minutes. Adjust the oven rack to the lowest position and increase the oven temperature to 375 degrees F.

4. Assemble & Bake: Transfer the par-baked crumbles to the top of the peach and blueberry filling, spreading it into an even layer. Break up any large pieces and lightly tamp down on the crumbles so they adhere to the filling. Sprinkle the remaining tablespoon of granulated sugar evenly over the top of the crumble. Bake until the crumble is golden brown and the fruit filling is bubbling around the edges, about 30 minutes. Allow to cool on a wire rack for at least 15 minutes before serving.

Blueberry Cobbler

Grandma Bea’s Blueberry Cobbler

Crust

1 cup of sugar

1 1/2 cups of all-purpose flour

2 teaspoons of baking powder

1/4 teaspoon of salt

3 tablespoons of shortening

1 cup of milk

Filling

2 pounds of fresh blueberries (or 3 cups of any fruit heated and mashed, since I was using blueberries, I did not heat them)

1 cup of sugar

1 cup of hot water (more if needed, you want to leave 1/2 an inch from the top of the pan)

2 tablespoons of butter

Start by preheating your oven to 350, and greasing a 9×13 baking pan using butter or shortening.

Add sugar, flour, baking powder and salt to a large mixing bowl. Whisk to combine dry ingredients.

Add shortening to dry ingredients, use a pastry cutter to combine shortening and flour mixture. Slowly, add milk and stir to combine.

Pour mixture into the bottom of a greased 9×13 pan. Add blueberries to the top. Sprinkle sugar over the blueberries, then pour 1 cup of very hot water over sugar.Dot top of cobbler with 2 tablespoons of butter. Place cobbler on a foil lined baking sheet, just in case it bubbles over.Bake at 350 for 45-60 minutes, until golden brown and bubbly.

Blueberry Buckle

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Ingredients

• Streusel:
• ½ cup (2.5 oz) all purpose flour
• ⅓ cup packed (3/5 oz) light brown sugar
• 2 Tb granulated sugar
• ¼ tsp cinnamon
• pinch of salt
• 4 Tb unsalted butter, cut into 8 pieces and softened
• Cake:
• 1½ cups (7.5 oz) all purpose flour
• 1½ tsp baking powder
• 10 Tb unsalted butter, softened
• ⅔ cup (4⅔ oz) granulated sugar
• ½ tsp salt
• ½ tsp grated lemon zest
• 1½ tsp vanilla extract
• 2 large eggs, room temperature
• 20 oz (4 cups) blueberries

Instructions

1. For the Streusel: Using stand mixer fitted with paddle, combine flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar clumps remain, about 45 seconds. Add butter; beat on low speed until mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to bowl; set aside.
2. For the Cake: Preheat oven to 350°F and grease and flour a 9″ round cake pan.
3. Whisk flour and baking powder together in bowl; set aside. Using stand mixer fitted with paddle, beat butter, sugar, salt, and zest on med-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary. Beat in vanilla until combined, about 30 seconds. With mixer on medium speed, add eggs 1 at a time; beat until partially incorporated, scrape down bowl, and continue to beat until fully incorporated (mixture will appear broken). With mixer on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Stir batter with rubber spatula, scraping bowl, until no flour pockets remain and batter is homogeneous; batter will be very heavy and thick. Gently fold in blueberries until evenly distributed.
4. Transfer batter to pan. Spread batter evenly to pan edges and smooth surface. Squeeze portion of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel.
5. Bake until cake is deep golden brown and toothpick comes out clean, about 55 minutes. Transfer to wire rack and let cool.

Balsamic Glazed Salmon

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Ingredients

Balsamic Rosemary Glaze
• 1/2 cup balsamic vinegar
• 1/4 cup white wine
• 2 Tbsp honey
• 1 Tbsp dijon mustard (I like Emeril's)
• 1 Tbsp chopped fresh rosemary, divided
• 1 cloves garlic, finely minced
Salmon
• 4 (6 oz) salmon fillets
• Salt and freshly ground black pepper
• 2 tsp canola oil, divided

Directions

• Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 - 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
• Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 - 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don't rest it in a hot oven, you don't want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.
• Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp of rosemary.
• Recipe Source: Cooking Classy

Strawberry Rhubarb Pie

Tougas Farm Recipe Book

STRAWBERRY - RHUBARB PIE

Crust for 2 crust pie 3 cups chopped rhubarb (1 lb.) 2 cups strawberries, halved (1 pint) 3/4 cups sugar 4 tablespoon flour 1/8 teaspoon salt 1/4 teaspoon cinnamon 2 tablespoons butter or margarine

Combine rhubarb, cut in 3/4" pieces, and strawberries in bowl. Sprinkle on sugar, salt, flour and cinnamon; mix gently. Turn into pastry lined 9" pie pan; dot with butter. Top with pastry and flute edges; vent top. Bake in 400o F oven 40 minutes, or until crust is brown and juices bubble. Cool on rack.

Blueberry Crumble

Tougas Farm Recipe Book

BLUEBERRY COBBLER

Mary Forzaglia

1 cup all purpose flour 1/2 cup granulated sugar 1-1/2 teaspoons baking powder 1/2 cup milk 1/4 cup butter or margarine, softened 1 tablespoon cornstarch 1/2 cup cold water 1/4 cup brown sugar 3-1/2 cup blueberries 1 tablespoon butter or margarine 1 tablespoon lemon juice 2 tablespoons granulated sugar 1/4 teaspoon nutmeg Vanilla Ice Cream (optional)

o Preheat oven to 350 F.

For topping: Stir together flour, 1/2 cup sugar, and baking powder. Add milk and 1/4 cup butter or margarine all at once.Stir until smooth; set aside. 

For filling: In a medium saucepan stir together brown sugar and cornstarch; stir in water. Add blueberries. Cook and stir over medium heat until thickened and bubbly. Add 1 tablespoon butter and lemon juice; stir until butter melts. Pour into a 1-1/2 quart ungreased casserole. Spoon top- ping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of 2 tablespoons sugar and nutmeg. Bake for about 35 minutes or until bubbly and a toothpick inserted into the topping comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.

Cherry Crisp

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Made with fresh picked cherries from Tougas!

INGREDIENTS:

1 cup brown sugar 1 cup all-purpose flour 3/4 cup quick-cooking oats 1/2 cup butter, melted 1 teaspoon ground cinnamon 4 cups pitted tart red cherries

1 cup water 1 cup white sugar 2 tablespoons cornstarch 1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Mix brown sugar, flour, oats, butter, and cinnamon together in a bowl until crumbly. Press half the mixture into the bottom of an 8x8-inch pan; top with cherries.
3.	Combine water, white sugar, cornstarch, and vanilla extract in a saucepan; bring to a simmer over medium heat. Cook and stir until sugar is dissolved and syrup is clear, about 5 minutes. Pour syrup over cherries; top with remaining brown sugar-oat mixture.
4.	Bake in the preheated oven until topping is browned and cherry filling is bubbling, 30 to 35 minutes.