• 7/8 Nat Blueberry Day - 4

    From Dave Drum@1:2320/105 to All on Sun Jul 7 14:04:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry-Orange Pancakes
    Categories: Breads, Dairy, Citrus, Fruits
    Yield: 9 Pancakes

    1 c Almond milk greek yogurt *
    2 lg Eggs; whisked
    Zest of 2 oranges
    3 tb Orange juice
    2 tb Maple syrup or sorghum
    1 ts Vanilla extract
    1 c Tapioca flour
    1 c Almond flour
    1 ts Baking powder
    pn Salt
    1 c Blueberries; more as garnish

    Whisk together yogurt, eggs, zest, orange juice, maple
    syrup, and vanilla extract in a large bowl.

    Mix in tapioca flour, almond flour, baking powder and
    salt. Fold in blueberries.

    Place pan over medium heat, grease pan, then use an ice
    cream scoop to scoop the batter onto pan. Cook on each
    side for 2-3 minutes, until bubbles begin to show in the
    batter, then flip.

    Top pancakes with blueberries and syrup.

    * I have used standard Chobani Greek Yoghurt if making
    from "scratch" as well as self-rising flour in place
    of the non-wheat flour(s)

    RECIPE FROM: https://paleomg.com

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:124/5016 to All on Tue Jul 8 05:47:23 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Blueberry Pie
    Categories: Pies, Pastry, Fruits, Citrus
    Yield: 6 servings

    MMMMM---------------------------CRUST--------------------------------
    2 1/2 c (300 g) A-P flour
    1/2 ts (3 g) kosher salt
    1 1/4 c (285 g) unsalted butter;
    - cold, in cubes
    10 tb (150 g) ice water
    1 lg Egg
    +=BEATEN WITH=+
    1 tb (15 g) water

    MMMMM--------------------------FILLING-------------------------------
    8 c (1.2 kg) blueberries; picked
    - over, washed
    1/2 c (140 g) raw sugar
    2 tb (30 g) lemon juice
    3 tb (24 g) arrowroot flour or
    - cornstarch
    1/4 ts (1.5 g) kosher salt

    To make the crust, combine the flour and salt in a large
    bowl or food processor. Add the butter, and either use
    your fingers to rub the fat into the flour until the
    mixture resembles coarse meal or pulse the processor a
    few times to achieve a similar result. Gradually and
    lightly mix in ice water, a few tablespoons at a time,
    until the dough just comes together.

    Turn the dough out onto a lightly floured surface, and
    gather into a ball. Divide the ball into two equal
    portions, and flatten each into a disc with the heel of
    your hand. Cover tightly with plastic wrap, and
    refrigerate for at least 1 hour and up to 2 days.

    Prebake the pie shell. Heat oven to 375°F/190°C. Roll
    out one of the discs of dough on a lightly floured
    surface, and fit into a 9" pie plate. Trim the dough
    so that there is a slight overhang at the top of the pie
    plate, then place the shell in the freezer for 20
    minutes or so to chill. Remove the pie shell from the
    freezer, cover the dough with parchment paper and fill
    the shell with pie weights or dried beans. Place the
    shell into the oven, and bake until the bottom has just
    started to brown, approximately 20 to 25 minutes. Take
    the pie shell out of the oven, remove the parchment and
    pie weights and allow to cool.

    Make the filling. Separate 1 cup or 150 grams of the
    blueberries, and combine them in the bowl of a food
    processor or blender with the sugar, lemon juice, 2
    tablespoons or 16 grams of the arrowroot flour or
    cornstarch and the salt, then pulse to purée. Put the
    blueberry mixture into a small pot set over medium-high
    heat, and cook, whisking constantly, until the liquid
    has just thickened, approximately 1 minute. Pour the
    thickened mixture over the remaining blueberries, and
    stir to combine.

    BAKE THE PIE. Heat oven to 400°F/205°C. Mound the
    filling high in the center of the cooled pie shell, and
    apply the egg wash to the top edge of the cooked bottom
    crust. Roll out the second disc of dough, and place it
    over the top, gently crimping it onto the egg-washed
    edge of the bottom crust. Place the pie into the freezer
    to set, approximately 20 minutes, then cut vents into
    the top with a sharp knife, place the pie on a baking
    sheet and set it into the oven to bake for approximately
    30 minutes. Then turn the pie, reduce heat to 350 and
    bake until the pie is golden and the filling has begun
    to bubble up through the vents, another 25 to 45
    minutes. Allow pie to cool to room temperature before
    you cut into it.

    By Sam Sifton

    Yield: Serves 8

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

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