Winterwheat

Just some notes to friends

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. 

DSC_0341

Apple Blueberry Enchilada

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.

Apple Pie FillingSimmering SauceDSC_0324

DSC_0327

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!!!!!

July 13, 2012 Posted by | Dessert, Egg Free, recipes | , , , , , , | 4 Comments

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.

August 16, 2011 Posted by | Dessert, Egg Free, recipes | , , , , , | 4 Comments