Blueberries and Cream Bread

This summer I had the luxury of going to a Blueberry Farm and picking my own blueberries.  The best part is they let you eat all you want while you are picking.  The bushes were loaded and they were delicious.  We ended up picking 11 pounds of blueberries.  We are enjoying them in all sorts of things.  This bread is one of those items.  It was delicious and the cream cheese layer gave it the added touch to put your flavor buds over the edge.  I took it to a work potluck and did not bring any home!!

Blueberry Cream Cheese Bread

from Anecdotes & Applecores

 BREAD:
1/2 cups butter (1 stick, softened)
3/4 cups sugar
1/4 teaspoons salt
1 teaspoon vanilla 
2 whole eggs
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/3 cups milk
2 cups blueberries
1 Tablespoon flour

FILLING:
8 ounces cream cheese (softened)
1/2 cups sugar
1 tablespoon flour
1 whole egg
1 teaspoon vanilla 

GLAZE:

2 Tablespoons powdered sugar

1/2 teaspoon butter (melted)

1 teaspoon milk

1/2 teaspoon vanilla

pinch of salt

Preheat oven to 350 degrees. Grease and flour one large loaf pan or four mini loaf pans. Set aside.

In the bowl of a stand mixer, cream softened cream cheese, 1/2 cup sugar, 1 tablespoon flour, egg and vanilla extract. Set filling aside.

Cream together butter and sugar until light and fluffy (about 3-4 minutes). Add salt and vanilla extract. Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour and baking powder. Fold in half of dry ingredients into butter-sugar mixture, then add milk, then the remainder of dry ingredients. Toss blueberries in a tablespoon of flour and fold into batter. Your batter will be thick.

Spread half of batter into the bottom of prepared loaf pan(s). Using a spatula, spread cream cheese filling on top. Spread the remainder of batter over cream cheese and bake in preheated oven for 30-35 minutes (for mini loaf pans) or 50-55 minutes (for large loaf pan). Make glaze. You may need more sugar or milk to get the desired consistency.  Allow to cool in pan for at least 10 minutes. Remove from pan and spread the glaze over the top.  

Now the tough part...letting it fully cool down.  I made 4 mini loaves and 2 did not last that long. the family had it eaten!! 

  YUMMY!!

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7UP Biscuits

Do you ever need a quick bread to add to a meal and one that tastes good.  This is the perfect thing.  The addition of the 7UP makes them light.  A nice quick, easy delicious addition to any meal!!

7UP Biscuits
2 cups Bisquick mix
1/2 cup sour cream
1/2 cup 7UP
1/4 cup melted butter
*I doubled the recipe and it made 20 biscuits

Preheat oven to 450 degrees.
In a medium sized bowl, cut sour cream into Bisquick mix and then add the 7UP.  Mix until you have a really soft dough. Sprinkle working surface (and your hands) with additional Bisquick and pat the dough down.  Don't knead the dough, just pat it to about 1/2" to 3/4 " thick.  Melt butter and pour into the bottom of  your pan.  Cut into circles (approximately 10).

Place biscuits in your pan

  Bake for 10 -12 minutes or until golden brown.  Keep an eye on them the last few minutes of cooking.

Viola! Biscuits simple and fast!

Hubby said the leftovers made great breakfast biscuits!!

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Quick Garlic Parmesan Rolls

You've all heard me before talk about how much I LOVE BREAD!! Don't get me wrong there is nothing better than the homemade kind, but once it awhile the frozen dough like Rhodes makes a good, quick and easy fix for that craving!  I found this recipe over at The Cutting Back Kitchen and knew I had to try it out! The addition of the seasoning in this recipe make it so delicious.  I've actually got the rolls raising right now to make a second time.

Quick Garlic Parmesan Rolls
from The Cutting Back Kitchen
1 stick (1/2 cup) butter
4-5 cloves garlic, minced or pressed
2 teaspoons Italian Seasoning (I didn't use this.)
1/2 cup grated Parmesan cheese
20 rise and bake frozen rolls (I use Rhodes)

 Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the buttery cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions).

Bake according to package directions until the rolls are evenly golden on top.

So simple and delicious!!

Gonna use them to make some hamburger sliders tonight!!



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Zucchini & Pineapple Bread

I appologize for the lack of posts lately! Had an unplanned move drop into my life, so needless to say life is CRAZY!! Almost got the kitchen packed up, but had to make this beauty for The Picnic Game over at Months of Edible Celebrations.  I've participated for a few years now and it is so much fun I couldn't pass it up this year.  This quick bread is simple to put together, moist and delicious!! Even my child who hates pineapple loves it (she doesn't even know it's there.)!! It came to mind because my grandmother used to make zucchini and pineapple cookies and they were so good!! Since my cookie sheets and mixer were already packed this is my "moving" version of grandma's cookies!!

Zucchini & Pineapple Bread
Inspired by my Grandma McNee
3 eggs
1 cup unsweetened applesauce*
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini (squeeze some of the water out)
8 oz. crushed pineapple (drained)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 cup raisins (optional)
1 cup chopped nuts (optional)
Preheat oven to 350 degrees.  Grease 2 loaf pans. 
Beat the eggs, oil, sugar and vanilla until light and fluffy.  Stir in zucchini and pineapple. Gradually add flour, soda, salt and baking powder to the mixture. Mix until combined.  If you want add nuts and raisins at this point and stir. Pour batter into your loaf pans. Bake 50-60 minutes or until firm. Cool in pan for 10 minutes.
*I replaced the oil with applesauce.

YUM!!

I can't wait to see what the other's bring! It is gonna be a delicious picnic.  Thanks Louise!!

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