This time of year our grocer is running almost weekly sales on fresh berries. Whip up a loaf of this bread and enjoy a tasty breakfast or snack, or turn it into a quick summer dessert with a scoop of vanilla ice cream on the side.

Blueberry Lemon Bread

ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) margarine or butter, softened
1 1/2 cup sugar
2 eggs
1/3 cup milk
2 tsp lemon rind
2 cups fresh or frozen blueberries, thawed and drained

directions
Preheat oven to 350 degrees.
In large bowl, mix flour, baking powder, salt and nutmeg.
In another large bowl, beat together the butter and sugar until fluffy.
Add the eggs and beat well.
Add the flour mixture and milk, beating at low speed until the mixture is smooth.
Stir in the lemon rind and blueberries.
Pour into a lightly greased 9"x5" load pan (see note below) and bake 60-70 minutes, until a wooden toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes.

This recipe comes from a cookbook called "Mr. Food Makes Dessert".

As an experiment, I used one of those flexible bundt pans made out of silicone that I just got. The bread turned out wonderfully moist and it looks pretty too. I prefer things less sweet, so I decreased the sugar to between 1 cup and 1 1/4 cup. I also found that using a microplane to zest one large lemon was just about right for the rind called for in the recipe. Easy and quick.

Yummy stuff!

Posted by: Ted at 04:56 AM | category: Recipes
No Comments | Add Comment
Post contains 286 words, total size 2 kb.

Dana has done a wonderful job with this week's Carnival of the Recipes. Head on over to Note-It Posts and check it out.

And don't forget to enter a good suggestion for the Rocket Jones Name That Cookie Contest.

Posted by: Ted at 11:48 AM | category: Recipes
Comments (3) | Add Comment
Post contains 45 words, total size 1 kb.

1 Thanks! Personally, I'd name those cookies "gone", but that's just me.

Posted by: Dana at June 24, 2005 02:57 PM (UlC9+)

2 the title is the name of a song from Oliver! Right?

Posted by: Mookie at June 24, 2005 03:54 PM (+OVgL)

3 Yep. Oliver.

Dana, these cookies lasted a while because they're so rich.

Posted by: Ted at June 24, 2005 07:58 PM (+OVgL)

Hide Comments | Add Comment

Cookies Without A Name*

These cookies were brought in to my wife's work one day, and she liked them so much that she not only got the recipe, but she then stopped on the way home to get the ingredients.

You need a couple of mini-muffin pans to make these. They're worth getting if you don't already have them, and then you can make Madeleines too!

ingredients
2 eggs
1/4 cup water
1/4 cup oil
1/2 tsp vanilla extract
1 pkg yellow cake mix
1 cup creamy peanut butter
2 (13oz) pkg miniature peanut butter cups

directions
Preheat the oven to 350 degrees.

Whisk together the eggs, water, oil and vanilla until good and frothy. Stir in the cake mix and peanut butter until well blended.

Drop by teaspoonfuls into paper-lined mini-muffin cups, you want each cup about 3/4 full.

Bake for 10-12 minutes, until just lightly browned. While they're baking, start unwrapping the peanut butter candy. Remove the foil and the paper cups they come in.

When you take the cookies out of the oven, immediately press a peanut butter cup into the center of each cookie. Let them cool in the pans on a wire rack for 10 minutes before carefully removing them to finish cooling. After removing from the pans, you can also put the cookies into the fridge for 15 minutes to help the chocolate to re-set.

Makes 5-6 dozen.

*The recipe my wife brought home calls these the uninspired and misleading "Chocolate Peanut Butter Cups". So it's time to exercise your creativity by giving these cookies a worthy name. I'm soliciting suggested names in the comments, and then I'll put a poll up on the sidebar so that everyone can vote on their favorite.

Posted by: Ted at 05:58 AM | category: Recipes
Comments (5) | Add Comment
Post contains 301 words, total size 2 kb.