Lemon Chiffon Blueberry Squares

Yields 1 8 " square pan = 12 squares

2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Fruit Dip Mix
2 Tbsp softened butter
1 c all purpose flour
3 Tbps milk
3 eggs
1/4 c + 2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Fruit Dip Mix
1/3 C flour
1/2 tsp baking powder
1/2 C fresh or frozen blueberries

1) preheat oven to 350 F
2) prep crust by beating 2 Tbsp sugar and2 Tbsp lemon chiffon with butter until light and creamy. Continue to beat, gradually adding flour and milk until mixture resembles fine crumbles. - I did this in my stand mixer
3) press crust mixture into bottom of an ungreased baking pan or pyrex dish. Bake 15 minutes and cool on wire rack.
4) beat eggs with 1/4c + 2Tbsp sugar and 2 Tbsp lemon chiffon until foamy. Quickly mix in flour and baking powder. pour over cooled crust.
5) evenly sprinkle blueberries over top, allowing some to sink into batter
6) bake in a preheated oven for 35 minutes or until set. cool and cut into squares

Was good, but I've had better lemon bars

Blueberry Soured Cream Cake

Blueberries bake very well into cakes, as their purple skins keep in their juicy centres!

175g butter, softened
175g sugar
3 large eggs
225g self-raising flour
1 t. baking powder
1 t. vanilla essence, 1 t. almond essence
4 T. soured cream (preferably 14% m.f.)
1 c. blueberries, fresh or frozen.

preheat the oven to 300F. Butter the base of, depending on what you would like, two standard cake tins for a 2 layer with shallower cakes, or 1 standard cake tin for a full, one layer cake.

Put the butter, sugar, ggs, flour, baking powder and essences in a bowl. Beat for a few minutes untill pale and well mixed. Beat in the soured cream and blueberries.
Tip the mixture into tin(s) and level. Bake for 30 - 40 minutes until firm to the touch and a fork inserted in the centre comes out clean.

For the frosting
1 packet of cream cheese
1 lemon, zested and juiced
icing sugar, to taste.

soften the packet of cream cheese and place in bowl. Beat with lemon zest and juice until smooth and add icing sugar to taste until desired sweetness is reached. Frost.

Gateau D'Adieu - Goodbye Cake

This was requested of me, so I must oblidge. The name Gateau D'Adieu literally translates to "Goodbye Cake", although mentally I am reading it like "Goodbye, Cake", as it disapears into my tummy.

I found this recipe in the forever reveared and mysterious all-that-is-good "101 Cakes And Bakes" and prepared it at my sending-off party before I left for Sweden. Lest I digress, it was a smashing sucess and I would much enjoy making it (and eating it) again. The lime and fresh blueberries add a certain...je ne sais quoi.

Gateau D'Adieu

225g self-raising flour
1 t. baking powder
200g caster sugar
200g. butter, softened
4 large eggs
2 t. vanilla extract
1 T. milk

Icing
400g. cream cheese
grated zest of 2 limes + juice of 1
100g icing sugar
blueberries

Preheat the oven to 350.

Put the flour, b. powder, sugar, butter, eggs and vanilla into a large bowl and combine all ingredients. Stir until no lumps are present and incorporate the milk.

Spoon the mix into your choice of baking tins (it looks specacular as a 3-tiered cake) and bake for 50 - 60 minutes.

to make the icing, beat the cheese with the lime zest, juice, and the icing sugar. Spread onto each layer and the rest on the top. arrange the blueberries in tight circles on the top of the cake.

GD'A will keep for about a 8 days in the fridge, 5 on the counter and indefinatly in your freezer.

** Editorial Note: To see a picture of this gorgeous cake click here**

Ice! Cream! Yaaaaaaaaayyyyyyyyyyyyyy!

This has been on my 100 List from the first whack at it and I finally tried it!  Twice!  I wanted to take a lovely food porn picture of that ice cream but I just couldn't make it last that long, thank God we've still got some at Erin's (maybe).

Mocha Chip Ice Cream (10 x 1/2 cup servings)

1 c whole milk, well chilled
3/4 c granulated sugar
1 1/2 T cocoa powder
1 1/2 T instant espresso powder
2 cups heavy cream, well chilled
1 t vanilla extract (I have a heavy hand with it though)
4 oz chopped up semi-sweet chocolate

Beat milk, sugar, cocoa and espresso into the stand mixer and let it beat for about a minute on "low".  Stir in cream and vanilla.  Turn the ice cream machine on and then pour the stuff in (VERY important that the machine be already running when you start pouring the stuff in because those freezer chests are REALLY cold and it will block up the beater if you don't have it in motion already).  Beat for about 20 minutes, till it's recognizably ice cream but it's not frozen solid yet and then pour the chocolate into the top and let it stir for another 5 minutes.  Pour it into a bowl and put it in the freezer to firm up a bit.  It was... divine.

The blueberry frozen yogurt was a little more spontaneous.  We mixed 2 cups of vanilla yogurt (well, technically 1 3/4 cup vanilla and 1/4 c plain), 1 cup of whole milk (was supposed to be 1/2 cup but I made a mistake and no one noticed), a GENEROUS splash of vanilla (I didn't mean it to be quite so generous but...) and about 1 1/2 cups of frozen blueberries.  The recipe that I found said that you were supposed to puree and strain the berries but I threw them in whole and frozen and it worked out just fine.  Bright purple but tasty.