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Family-Style Buttermilk Pancakes

Jul 13, 2009 Posted by: Jennifer sunsetvalleyorganics@gmail.com baking,  berries,  blueberries,  blueberry,  recipe,  recipies
Ingredients • 1 ¼ cups all-purpose flour • 1 T sugar • ½ t baking soda • ½ t baking powder • ½ t salt • 1 cup buttermilk • 3 T melted butter or margarine • ½ cup dried, or 1 cup fresh or frozen, Sunset Valley Organics blueberries Directions 1. Combine flour, sugar, baking soda, baking powder and salt in large bowl. Whisk in buttermilk, melted butter or margarine, and the egg just until dry ingredients are moistened (batter will be lumpy). 2. Add Sunset Valley Organics blueberries. 3. Heat electric griddle to 375º F or heat skillet over medium high heat: grease lightly with vegetable shortening. 4. Spoon batter onto hot griddle. Spread to 3 inch circles. Cook until edges are dry and bubbles appear over surface of pancakes, 2 minutes. Turn pancakes; cook until golden, 1 to 2 minutes more. You can also use our blueberry spread to top off the pancakes. Makes 13 3-inch pancakes

Best Blueberry Muffins.....YUM!

Jul 13, 2009 Posted by: Jennifer sunsetvalleyorganics@gmail.com baking,  berries,  blueberries,  blueberry,  breakfast,  recipe,  recipies
INGREDIENTS
• 3/4 cup milk
• 1/4 cup lemon juice
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1 cup fresh or frozen blueberries
DIRECTIONS
1. In a small bowl, mix milk and lemon juice; set aside.
2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22-24 minutes or until center of muffin springs back when lightly touched.

**If you are making BLUEBERRY MUFFINS and you don’t have fresh blueberries, try using our dried or frozen berries instead**

Prizewinning Orange Scones with Berries and Cream

Jul 09, 2009 Posted by: Jennifer sunsetvalleyorganics@gmail.com baking,  berries,  blueberries,  blueberry,  breakfast,  recipe,  recipies,  super berries,  super food

Prizewinning Orange Scones with Berries and Cream

  • 2 c sifted all-purpose flour
  • 1 T baking powder
  • 1t salt
  • 2T granulated sugar
  • 5 ½ T unsalted butter, chilled and cut into pieces
  • 1 extra large egg, beaten
  • ½ cup heavy (whipping) cream
  • 2T unsalted butter, melted
  • ½ c granulated sugar
  • 1T orange zest
  • 6 to 8 c fresh berries washed and dried (such as blueberries, strawberries,
    raspberries, blackberries)
  • ¾ to 1 c granulated sugar, depending on how sweet the berries are
  • 1 to 1 ½ c heavy (whipping) cream, whipped and lightly sweetened
    with 2t of granulated sugar

Preheat the oven to 425º F. Lightly grease a baking sheet and set aside.

In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture, mix until just blended together.

Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.

Cut the roll into eight 1 inch thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.

Slice the strawberries and place in a large pretty bowl with other whole berries if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.

Makes 8 scones