Berry Patch Recipes - June 12, 2007

Bailey's Berry Patch

Recipes for June 12, 2007

Lady Chef


Blueberry Banana Pie – 10 inch

Crust:

¼ cup butter		1- ¼ cup all-purpose flour
¼ cup white sugar		1 tsp baking powder
1 egg		¼ tsp salt
1 tsp vanilla extract
(and a dash of almond extract if desired)

In medium bowl, cream butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder and salt; stir into butter mixture until stiff dough forms. Press dough into bottom and up sides of pan. Bake crust 350º F. -- 15 minutes or until firm.

Filling layer:

1 (8 oz.) pkg cream cheese
½ cup sugar, divided
3 bananas, peeled and sliced
3 cups blueberries
3 Tbsp cornstarch

In bowl, combine cream cheese and ¼ cup sugar. Beat until fluffy. Spoon mixture into cooled baked pie shell; spread evenly over bottom and sides. Wash berries. Put in med saucepan and heat berries over med-low heat until juicy. Puree in blender. Pour back into saucepan; add sugar and cornstarch; Heat until boiling and thickened. Arrange banana slices on cheese layer. Cool berry mixture completely and pour over bananas.

Blueberry Coffee Cake

Butter for greasing pan		2-cups all-purpose flour
½ cup unsalted butter, softened		2 tsp. baking powder
¾ cup granulated sugar		½ tsp. salt
½ cup milk		2 cups fresh/frozen blueberries, rinsed, drained
1 large/extra large egg

*Topping:*
2/3 cup firmly packed brown sugar		6 Tbsp. butter
½ cup all-purpose flour		½ cup chopped pecans/walnuts
1 tsp ground cinnamon


Preheat oven to 375 degrees. Butter a 9-inch square pan. In a large mixer bowl, beat butter and sugar until well combined. Add milk and egg and beat again. In a small bowl, combine flour, baking powder and salt. Add to butter mixture and stir with a spatula until combined. Fold in blueberries and spread batter into prepared pan. For topping, place all ingredients in food processor and process until combined. Sprinkle evenly over batter. Bake cake for 40 to 50 minutes or until cake tester inserted in center comes out clean. Cool 20 to 30 minutes before serving or cool completely and freeze, wrapped in foil. Bring to room temperature before cutting into squares.