Saturday, June 30, 2012
I have been making this cake for close to 15 years - it's my boyfriend's favorite. So much so that several years ago when I was diagnosed with a brain tumor that required surgery to remove it (or as I so bluntly say "cracked my head open like a coconut"), I made sure he had the recipe in the event something happened. A bit morbid, I know, but that's how I roll! Luckily, the surgery went well and I'm still here to make it! It's a wonderful recipe - easy to make and delicious and the house smells great while it's baking. To give credit where credit is due, the recipe is from Taste of Home Magazine - a wonderful publication (and website).
Blueberry Pudding Cake
Prep time: 15 minutes
Bake time: 45-50 minutes
Yield: 9 servings
2 cups Blueberries (fresh or frozen)
1 teaspoon ground cinnamon
1 teaspoon lemon juice
Toss the blueberries with the cinnamon and lemon juice in a greased 8-inch baking dish.
1 cup all-purpose flour
3/4 cups sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, melted
In a small bowl, combine the flour, sugar and baking power. Stir in the milk and melted butter. Spoon over blueberries.
3/4 cups sugar
1 tablespoon cornstarch
1 cup boiling water
Whisk together the sugar and cornstarch. Sprinkle over the batter. Slowly pour the boiling water over the entire thing. Bake at 350 degrees for 45-50 minutes or until knife or toothpick inserted into cake comes out clean.
Note: If using frozen blueberries, do not thaw - this avoids staining the batter!
Nutrition (1 serving):
4g fat (3g saturated fat)
Monday, June 18, 2012
This is my favorite juicer. Do not be deceived by the word "slow" in the name. The time it takes to juice is comparable to my other centrifugal juicer and the main reason I love the Hurom is that I don't have to stop every few minutes to clean out the pulp that gets caught in the screen. It does a nice job of juicing any veggies, leafy greens and fruits. Clean up is easy. I can't say enough about it!
Sunday, June 17, 2012
I saw this somewhere on the Internet and thought, Why not? This juice is sweet and refreshing on a hot summer day. And it's so easy to make (one ingredient)! One large cantaloupe yields about 4 cups of juice (I use a Hurom Slow Juicer). It's a great source of beta-carotene, which converts to vitamin A once it's consumed - important for good vision, lung health and cancer prevention. Cantaloupe is also high in vitamin C. Be sure to wash your cantaloupe before you slice it, as bacteria can form on the surface and contaminate the fruit as the knife cuts into it.
1 Cantaloupe (preferably organic)
Cut in half and scoop out the seeds. Remove rind. Cut into chunks to fit in the feeder of your juicer and juice away!