Blueberry Skillet Cake

I am so lucky to be living in the land of bountiful wild blueberries. I decided to make a cake that is very similar to the very popular Pineapple Upside Down Cake. Instead of pineapple, I used Blueberries. This is a very simple cake recipe with blueberries and almonds. The cake is very moist and the blueberries are sweet and tender, an easy recipe perfect for a Sunday Brunch or for a light dessert.

Perfectly picked Blueberries.

Melt butter in an iron skillet.

Add brown sugar.

Stir over low heat.

Add orange juice.

Remove from heat.

Layer one cup of Blueberries on top.

In a pot, melt butter.

Remove from heat.

Add milk to melted butter.

Add one egg.

Whisk, butter, milk and egg until blended.

In a large bowl, add dry ingredients, set aside.

Add egg mixture to dry ingredients.

Blend cake batter well until lumps are smooth.

Add toasted almonds to blueberries.

Pour cake batter over blueberries and almonds.

Bake in oven until cake is brown and blueberries are bubbly, about 20 minutes.

Blueberry Skillet Cake
Ingredients:

• 12 tablespoons butter
• 1 cup light brown sugar
• 1/4 cup orange juice
• 1 cup blueberries
• 1/2 cup milk
• 1 egg
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup toasted almonds
• 1/2 teaspoon almond extract

Method:

1. Preheat oven to 400 F.
2. Melt 4 Tbsp butter in an ovenproof skillet ( or an 8-9 inch cake pan). I used and old fashioned black iron skillet. 
3. Stir in brown sugar and continue to stir over low heat until it dissolves. 
4. Remove from the heat and add orange juice. 
5. Layer one cup of blueberries on top, then add the almonds on top of the blueberries. Set aside.
6. In another pot, melt the remaining 8 tbsp of butter. 
7. Remove from the heat and stir in milk and egg, beating well.
8. In a bowl, mix flour, baking powder, salt, and granulated sugar. 
9. Add the milk-egg mixture and beat until smooth, add 1/2 tsp almond extract. 
10. Pour cake batter over blueberries and bake for about 20 minutes, or until a toothpick comes out clean in the center of the cake. Let cool in the pan for 10 minutes. 
11. Turn over on to a plate, berries side up. Serve with whipped cream if you wish. I have linked up to these fabulous blogs!

 

 

1. My Recipe has been featured in Taste Of Home Magazine!!

 

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   This post has been featured at these blogs!

   

   

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< Sunday’s With Joy > Cheddar Chive Jalapeno Biscuits

Growing up, biscuits were a staple at my Grandparent’s breakfast table. Hot flaky buttery biscuits, smothered in peppery sausage gravy.  How can you resist a simple buttery biscuit? Until now, my biscuits have not been adorned with other ingredients. Joy the Baker has brought my biscuit world to a higher level. The Cheddar Chive Jalapeno Biscuit is now the King! My mouth is watering now, craving another biscuit! These biscuits are like a meal in of itself.

I highly recommend that you get yourself a Joy the Baker Cookbook ( 100 Simple and Comforting Recipes) so that you can try these incredible Cheddar Chive Jalapeno Biscuits, you will be so happy that you did! Nettie

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Easy Spaghetti Bolognese

Easy Spaghetti Bolognese

 

So, it’s a summer day and I am really craving a great red sauce, real Italian style, hearty. I have just finished baking a couple batches of my English Muffin Bread and it’s LOVE Italian Style! This pasta is so easy and so delicious, you won’t ever want to buy a jar sauce again, yes I promise you, it’s true!

Ingredients

• 2 tbsp Olive Oil
• 1 1/2 lbs ground beef
• 1 onion chopped
• 1 16 oz can chopped tomatoes
• 1 12 oz can tomato sauce
• 1 small can tomato paste
• 1/2 tsp crushed red pepper
• 2 tsp Italian Seasoning
•  1/2 cup water
• 2 cloves crushed garlic

Method

1. In a saute pan, add Olive Oil, meat and onions and garlic, brown meat, drain fat. 
2. Add tomatoes, water and seasonings, bring to a boil, lower heat and simmer for 25 minutes. You will smell the fabulous aromas. 
3. In a large pot of salted water bring to a boil, add spaghetti, cook at a rolling boil for 8-10 minutes until pasta is Al dente, drain water. 
4. Cover pasta with a scoop of meat sauce. 
5. Add grated Parmesan cheese and basil. 
6. Enjoy! Nettie. This post has been linked up to these fabulous blogs! …
   

   

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Hello world!

Hello Blogger readers of Moore Or Less Cooking Food Blog!

I have switched over to WordPress from Blogger, there has been some trouble on Blogger so I am trying out WordPress. Hope you are enjoying Moore Or Less Cooking!
I look forward to hearing from you!

Nettie

Groovy Caramel Bars

It’s Anna’s baby shower and these are her sister’s favorite bars. The gold medal goes to these Groovy Caramel Squares. Since Anna is a Gold Medalist these are perfect for her baby shower! This recipe comes from Jemma’s recipe box, it’s an Irish favorite. I think it will be yours as well. 3 steps for a flaky shortbread crust, a gooey caramel filling and a perfect chocolate glaze.

Combine flour and sugar in a bowl.

Cut in butter until crumbly.

 

Grease baking dish.

Press mixture into bottom of pan and bake.

Melt butter in a saucepan.

Add sweetened condensed milk .

Add packed light brown sugar.

Crust is golden brown.

Add honey to filling mixture.

Boil and stir for 5 minutes.

Pour caramel filling over warm crust.

 

Melt chocolate chips in microwave.

Groovy Caramel Bars

 Ingredients

Shortbread Crust

1 1/4 cup All Purpose Flour
1/4 cup sugar
10 tablespoons cold butter

Filling

1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup sweetened condensed milk
2 tablespoons honey

Glaze

2 cups bittersweet chocolate
1 tablespoon shortening

Directions

Preheat oven to 350 degrees F

Shortbread Crust

In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a 9″ square baking dish. Bake for 18-20 minutes or until golden brown.

Caramel Filling

Combine the filling ingredients in a saucepan. Bring to a boil over medium heat. Boil and stir for 5 minutes. Pour over warm crust.

Glaze

In the microwave, melt chocolate chips and shortening for 1-1 1/2 minutes, or until melted, stir after 30 seconds. Spread over filling. Cool on a wire rack. Cut into squares. This recipe is adapted from Jemma’s recipe book. This post has been linked up to these fabulous blogs! Nettie

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