A to Z Class: Blueberry Buckle Wednesday

Blueberry Buckle...adapted from My A to Z Recipe Box by Hilary Shevlin Karmilowicz

Blueberry Buckle

2 1/2 cups fresh or frozen blueberries

1/8 cup pure maple syrup

Butter for greasing dish

1/4 cup rolled oats

1/4 cup dehydrated cane juice (Sucanat)

1/8 cup whole wheat flour

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1/8 cup butter, softened

1.  Put blueberries in colander and wash under cold water.

2.  Pour blueberries and maple syrup in a large bowl and mix well.

3.  Brush 4 ramekins with butter.

4.  Divide blueberry mixture among the 4 ramekins.

5.  In small bowl, pour rolled oats, dehydrated cane juice, flour, nutmeg, cinnamon and butter.  Mix until crumbly.  

6.  Sprinkle oat mixture over blueberries.  

7. Bake for 15 minutes.  Cool and serve.

A to Z Class: Blueberry Buckle Tuesday

Adding a little sweetness to our blueberries

Mixing them up

Painting our ramekins with butter

Making the crumbly stuff

Sprinkling the crumbly stuff

Setting out the placemats

MMM, the final product

What's for Dinner: Homemade Pizza

I can't tell you firsthand how the pizza tasted...I forgot to make one for myself!  But judging by how much was eaten, I would say it was a hit.

First we made our pizza sauce, to let the flavors meld together.  We used organic tomato paste and olive oil, many yummy smelling spices, and fresh garlic.  It smelled so good!  The recipe came from HERE, from a favorite Blogger of mine, Alli 'n Son: Motherhood, baking and boys, with a side of chocolate. (which was inspired by AllRecipes.com).  Thanks, Alli!

Then we made our crust; so much fun!  With an hour and a half class, it's tough to make dough that has to rise a long time.  The recipe is so quick and easy, and I have no idea where it came from.

While we waited for the things we had to wait for, we did a pizza word search.  They begged me to print one for them..honest!  These kids apparently never tire of school work.

The one thing we did not do is try to throw our pizza dough in the air.  I was a little concerned that the boys would plaster my ceiling with it.  Maybe next time.... :)

·       3  cups  all-purpose flour, divided

·       1  package  active dry yeast

·       1/2  teaspoon  salt

·       1  cup  warm water

·       2  tablespoons  canola oil or olive oil

Directions

1. In a large bowl, mix 1-3/4 cups flour with yeast and salt; add warm water and oil. Beat with a whisk for 3 minutes. Using a wooden spoon, stir in another 1-1/4 cups flour, or enough so mixture holds together.  Place dough on a lightly floured surface. Knead in 1/4 to 1/2 cup more flour- stop once it's lump-free. (NOTE:  We did NOT do this.  It had enough flour, and we even added a bit more olive oil).  Wrap half the dough in plastic and freeze for later use; cover remainder and let it rest for about 10 minutes.

2. Heat oven to 425°F. On a lightly floured surface, divide dough into 4 portions and roll each into a 6-inch circle. Transfer to a greased baking sheet. Build up edges slightly; prick bottom of crusts. Bake about 8 minutes. Spread sauce and toppings onto crust and bake for another 8 minutes.