BLUEBERRY CORNMEAL COOKIES
A tasty recipe for a rustic cornmeal cookie using dried blueberries.
Provided by Yoly
Categories Drop Cookies
Time 40m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
- Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
- Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
- Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
- Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 34.1 g, Cholesterol 24 mg, Fat 6.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 142.2 mg, Sugar 20.3 g
BLUEBERRY GALETTE
i love this because i can use a prepared pie crust and it's quick to throw together. berries are my favorite part of summer.
Provided by chia2160
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 425.
- line a baking sheet with foil and spray with non stick spray.
- in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
- unwrap the pie dough and unfold onto a baking sheet.
- spoon the berry mixture into the center of the dough, leaving a 1 inch border.
- fold the edge of dough over the berries, pleating.
- dot butter over top of blueberries, brush the pastry with beaten egg.
- sprinkle pastry edge with remaining sugar.
- bake for 25-30 minutes until bubbling.
- garnish with grated zest, if desired.
BLUEBERRY AND BLACKBERRY GALETTE WITH CORNMEAL CRUST
Make and share this Blueberry and Blackberry Galette With Cornmeal Crust recipe from Food.com.
Provided by kitchenslave03
Categories Dessert
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Pastry: Lightly spoon flour into measuring cups and level with a knife. Combine flour and next 3 ingredients in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or til mixture resembles coarse meal. With processor on, slowly add buttermilk through chute; process just until dough forms into a ball. Gently press dough into a 4" circle on plastic wrap; cover. Chill 30 minute.
- Preheat oven to 350.
- Unwrap dough and place on a sheet of parchment. Roll dough into a 15" circle. Place dough and parchment on a baking sheet.
- To prepare filling, combine berries and next 3 ingredients in a medium bowl; toss gently to coat. Arrange berry mixture in center of dough, leaving a 2" border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berries).
- Combine skim milk with the egg white in a small bowl. Brush dough with milk mixture and sprinkle with turbinado sugar. Bake at 350 for 1 hour or until pastry is golden. Let stand 30 min; cut into wedges.
Nutrition Facts : Calories 371.4, Fat 12.5, SaturatedFat 7.4, Cholesterol 31, Sodium 177.2, Carbohydrate 61.8, Fiber 4.8, Sugar 30.5, Protein 5.5
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