Apple Blueberry Enchilada’s, Really!!

This recipe popped out at me when I was surfing my favorite site Pinterest.  I have found so many amazing recipes and DIY, you name it!  We are all addicted.  The original recipe is here.  I as always had to add my spin on it.  We have another favorite desert around here and that is Peach and Blueberry Cobbler, so I thought..Blueberries and Apples sound great together too!  I also added a little more cinnamon to the sauce.  It was outstanding, that is all I can say. 

This was super simple!  I used this canned apple pie filling “ Mussleman’s” it was 99 cents.  I just dumped it into a small mixing bowl and chopped up the large slices of apples with a knife so they would not be so bulky.  The sauce is very simple: 1/2 cup of each Water, Butter, white sugar and brown sugar.  I also added 1 teaspoon of cinnamon.  Bring to a boil in a sauce pan and the lower the heat and simmer for 3-5 minutes.  Meanwhile grab 6 flour tortilla’s and I put a damp towel over them and heated in the Microwave for 30 seconds to make them pliable.  In a buttered casserole dish place a tortilla and add 1/4 cup pie filling down the center towards one of the sides (like you would making regular Enchiladas) and then I added a small handful fresh Blueberry’s on top.  The roll.  Make all 6 and pour the Sauce over the top and let it set for 45 minutes.

Then sprinkle to top with a little more cinnamon and pit in oven at 350 for 20-25 minutes.  That is it!  I served them fresh out of the oven with Vanilla Bean Ice Cream.  The flavor of the tortilla was sweet like a very light pastry (after sitting in butter and sugar for 45 minutes it should!)  I will be making these again and again.  The Blueberry’s made it I think.  I will never make it without them.

APPLE BLUEBERRY ENCHILADA”S

• 1 (21 ounce) can apple pie filling
• 1 Container of Fresh Blueberry’s
• 6 (10 inch) flour tortillas
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup water

Then follow the instructions above and you will have one of the easiest deserts ever! The hardest part is the waiting 45 minutes to pop it in the oven.  The house smells amazing and you just do not think you can wait.

Enjoy!!!!!

Peach and Blueberry Sour Cream Cobbler

This is one of the BEST cobbler recipes I have ever found!!  I first “pinned” yes, Pinned this and then made it last night.  What a hit!!  For all that have not heard of it,  this is my page with all of my boards.  http://pinterest.com/jeanenem/.   I love this site and I am sure you will to.  It is a place to save ALL of your favorite sites and anything else.  Check it out.  If you need an “invite”, let me know.

Peach and Blueberry Cobbler

If this looks like a lot of Whipped Cream topping, it is because it IS!!  This is my boyfriends plate.  It is how he rolls!  If we had ice cream,   well you get the idea.  Here is the original recipe from Nigel Slater, http://mixbakestir.com/2010/09/19/peach-and-blueberry-sour-cream-cobbler/.   This is the best and not to sweet.  The fruit stands out and is the “Star” of the whole dish.  LOVE it.  The blueberry’s “pop” when you bite into them, there is no other description that will work here.  Just fantastic.

Sliced fruit with lemon juice

With the topping, just out of the oven

This was SO GOOD!  We are having this again tonight, he is out buying Vanilla ice cream.  Can’t wait!!!!

Peach and Blueberry Sour Cream Cobbler

Adapted from Nigel Slater

Ingredients

Fruit filling:
3 ripe peaches, sliced
3 1/2 cups blueberries
the juice of 1 lemon
1 generous  Tbsp. sugar
1 generous Tbsp. all-purpose flour
Cobbler crust:
1 1/2 cups all-purpose flour
pinch of salt
2 1/2 tsp. baking powder
1 gently heaped Tbsp. sugar, plus extra for sprinkling
6 Tbsp. cold butter
4 oz. light sour cream

Preparation

Preheat the oven to 400 F.
Toss together  all the ingredients for the fruit filling in a baking dish or pan.
To make the cobbler crust, add all ingredients except the sour cream into a food processor and pulse to combine, until the mixture resembles soft, fresh breadcrumbs. Tip into a bowl, and then mix in the sour cream.
Break off walnut sized pieces of the dough mixture, flatten slightly, and then lay on top of the fruit.  When you  have added all the dough, sprinkle it lightly with sugar.
Bake for about 25 minutes, until the top is golden brown and the fruit is bubbling.

Vanilla Extract Forever!

Home made Vanilla Extract is an awesome thing! I am so excited, just made it this morning and now I wait 6-8 weeks. Here is the beautiful bottle I found at World Market yesterday.

Vanilla Extract

I found this Post on a new Web Site that my good friend Amy invited me to. http://pinterest.com. I love this!! Please check it out! You have to have an invitation, so let me know. The recipe is so simple :

2 Cups Vodka
2-4 Vanilla Beans

Store in glass bottle in cool dark place, shake daily and then strain a little off into another bottle, add more Vodka and another Vanilla Bean. This is the same concept as Sourdough Starter!

Banana Fosters Bread without eggs!

Now tell me…who doesn’t like Rum in their food? It always makes it better!

And how about throwing some rum glaze on it when it cools? I know, great idea! I did just that and the results were worth the extra 3 minutes!

Here is a slice

Banana Fosters Bread Egg free!

Just a Slice on top of Banana's

The moist part at the bottom happened when I wrapped it in foil after POURING on the Hot Rum Glaze! Can you just say YUM!

Recipe for Banana Fosters Bread without Eggs!

3 1/2 Very Ripe Banana’s 1 Cup Brown Sugar (I used Splenda Brown Sugar)

5 Tablespoons Butter ,cut into 3rds

1/4 cup Dark Rum (I used Captain Morgan)

1/3 Cup fat free Greek Yogurt (you can use any kind, just plain)

1/3 cup apple sauce

1 1/2 cup flour

1/4 cup ground flax seed (I used my coffee grinder)

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teasppon ground cinnamon

1/2 teaspoon allspice

Preheat oven to 350F and Spray 9×5 inch loaf pan with cooking spray.
Combine banana, 1/2 cup brown sugar and butter and generous 3 tablespoons rum in a nonstick skillet. Cook on medium until it bubbles. Remove from heat.
Place mixture in large bowl. Add yogurt and remaining 1/2 cup brown sugar, and apple sauce. Stir until mixed well.
Add to medium bowl, flour, ground flax seed, baking soda, salt , cinnamon and allspice. Mix it up and add to the Banana mixture. Stir until it is well blended.
Pour into bread pan and Bake for 45-55 minutes. I covered with tented foil after 30 minutes so not to burn top.
Cool on wire rack for 15 minutes. Remove from bread pan and place on center of large piece of foil.

For GLAZE:
In microwave proof mug, add 1 Tablespoon butter, 1 1/2 Tablespoons rum, and 1/3 cup powdered sugar. Heat for about 40 seconds and stir. If need, heat in 5 second intervals until runny and mixed well. Drizzle over Bread. Pull up sides and leave top open to cool.
Serve with sliced banana’s or topped with Vanilla ice Cream, or heck, just by itself!

Another Egg Free Recipe: Chocolate dipped Macaroons!

This recipe came from the a blog I subscribe to http://www.browneyedbaker.com/2009/06/19/chocolate-dipped-coconut-macaroons/ I left a comment on the post regarding the use of a substitute for the egg and she got right back to me with an answer.  Use 1/4 mashed banana in place of the egg.  I finally made these last night.  They are so good!  I am not sure what a Macaroon is supposed to taste like but I have been seriously missing out all of these years if this is it!

Macaroons chocolate dipped and without eggs!

I wanted to take a picture last night after they set but the natural light of course was gone.  Here is the Macaroon fresh out of the refrigerator  this morning.  I also used milk chocolate instead of semi-sweet thinking it might go well with the Banana.  This is definitely something to keep in the fridge especially in Arizona (where we everything in the fridge).  Check out her recipe.  It is so easy and the use of sweetened condensed milk, coconut flakes, vanilla, a little salt and that 1/4 mashed banana turns into  heaven when baked and dipped in chocolate.  I promise to share with my friends.  I again used fat free sweetened condensed milk and they were great.  Egg Free!  I love it.  Thank you Brown Eyed Baker!

http://www.browneyedbaker.com/2009/06/19/chocolate-dipped-coconut-macaroons/

Lemon frozen dessert with rasberries (egg free!)

Wonderful cheesecake texture without eggs!  Lemon frozen dessert with berries (whatever you crave)

Frozen Lemon Dessert with Raspberries

I found this recipe on several sites and they all use a graham cracker crust.  I am also always looking to cut down on the calories and fat so I have come up with this version.  I have shared this recipe with many of my friends and and as soon as anyone comes over, I rush to the freezer a grab a spoon to have them try it.  This incredibly easy and with only 3 ingredients you cannot mess this up!  I have feedback from friends who have tried it with all different flavors of frozen juice concentrate from wild berry to mango!  Its all GOOD!

Frozen Lemon Dessert

8oz Frozen Whipped Topping (I used Non-fat)

1/2 Can Lemonade frozen Concentrate slightly thawed

1 can Sweetened Condensed Milk (again non-fat)

Stir together!   Mix until all lumps are gone.

Ingredients ready to mix together, make sure to get the lumps!

Pour into small containers with lids or if you want those extra calories go ahead and add to that graham cracker crust!

Ready for the freezer

Don’t mind my water spots!  I was in a hurry.  Now cover and put in the freezer for a couple of hours and then serve!  I added fresh raspberries to a couple of healthy spoonfuls of this decadent dessert!  This is so easy and did I mention that I a least tried to make it lower in calories.  It is so good.  A little goes along way so heap on the fruit!  Enjoy