Monday, June 14, 2010

100th Post and Blueberry Picking

First off this is my 100th Post. Thanks to everyone for reading. I love keeping this blog.
We went blueberry picking yesterday. It was so much fun. Everyone had a great time. We picked the biggest ripe blueberries we could find. Then when we got home (at 6:30pm) I started on a baking marathon. Thank goodness the kids fell asleep in the car on the way home.

Here are the berries . We filled up three of these bins. I had so many berries I had to send some next door to the neighbors. I flash froze one entire bin for later use. I made three items with the berries. Lemon Cream Scones, mini muffins, and regular size muffins. The scone recipe is a recipe I got off a C & H sugar box years ago. It is super easy and and always turns out good. I made two batches for the tea party. After they cooled I packed them up tightly and put them in the freezer.

I then made min blueberry muffins. I found these great disposable mini muffins pans which I just covered and put in the freezer for the tea party. These cuties are going to look great on a tiered serving tray. The kids really like mini muffins and they go great in lunches. You can also just pull then out of the freezer in the morning, pack then in a lunch, and by lunchtime they are ready to eat.

I also made regular size blueberry muffins with a sprinkle of sugar on top. Also good for lunch or anytime of day. We had them for breakfast this morning. I am going to post all the recipes I use for the tea party in case you want to create any of these yummies for your family.
Lemon Cream Scone
2 cups all purpose flour
1/3 cup granulated sugar
1 tbl baking powder
1/4 teaspoon salt
1 teaspoon grated lemon peel
1 cup whipping cream
2 to 4 tbl spoons water as needed
Heat oven to 375. Combine flour, sugar, baking powder and salt. Add in lemon peel. With a fork stir in cream. Add enough water as needed until batter comes together in a rough mass. The key is to add the water in small amounts, 1 tbl spoon at a time. Kneed dough 5/6 times on a lightly floured surface. Place on a greased cookie sheet and form into an 8 inch circle. Use a sharp knife to cut 1/2 way through to mark into 12 pie shaped pieces. Bake 20/30 minutes until golden brown.

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