BLUEBERRY & PECAN OATIES
Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand
Provided by Sara Buenfeld
Time 35m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.
- Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.
- To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.
Nutrition Facts : Calories 274 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 20 grams sugar, Protein 4 grams protein, Sodium 0.27 milligram of sodium
BLUEBERRY PECAN CRUMBLE
BBQ season also means fresh blueberry season -- they're at their best and their least expensive! Top them with a buttery, rich, crispy, crumbly topping laced with pecans and I'm in heaven. The tart fruitiness of the berries is the perfect thing to clean your palette after all those bold BBQ flavors. Serve with vanilla ice cream to get the full crumble experience.
Provided by Dave Lieberman
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
- Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
- Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.
BLUEBERRY PECAN OATMEAL COOKIES
I found the original recipe at the KA website and made a few changes to meet my DS taste. These cookies are really good and keep well. They are the kind that get better the next day. I plan someday to try to add other dried friuts and nuts as this recipe seems to be one with many possibilities. *Number of servings is dependant on size of dropped dough used. SERVINGS BELOW is a guesstimate. I needed to fill in a number as I used both 1 and 2 TBSP scoops. *Prep time is estimated - majority of time is allowing mix to thicken. *frozen or fresh berries burst & do not keep more than a day, cookies become watery. I would not use unless you intend to eat right away.
Provided by MamaBear23
Categories Drop Cookies
Time 1h
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Combine flour, allspice or cinn, baking soda and salt.
- Stir in oatmeal, pecans and blueberries.
- Beat oil, maple syrup, egg and zest until mixture lightens in color.
- Stir in dry ingredients into wet. Mix until combined.
- Let stand 20-30 minutes to thicken.
- Drop onto parchement-lined baking sheets. (I use either a 1 or 2 TBSP cookie scoop) Flatten slightly.
- Bake until they begin to darken and change color around the edges, about 15-20 minutes.
- Remove from pan. Place directly on countertop or other solid surface. I place parchment paper on my countertop. This will allow them to retain moisture as they cool.
Nutrition Facts : Calories 101.1, Fat 6, SaturatedFat 0.6, Cholesterol 8.8, Sodium 78.6, Carbohydrate 11, Fiber 1.3, Sugar 4.2, Protein 1.8
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