Tuesday, November 4, 2014

Bomb's Away with Dirt Bombs

I get the Bon Appetit newsletter emailed to me.  I usually just peruse the summary ,unless something really catches my eye.  And these little babies did.  Anything with a dipping of cinnamon sugar will always catch my eye.  I started to wonder why I had this addiction to cinnamon-where did it come from ?  When I go through my recipes on file there are more cinnamon roll recipes than I could every try in a month; there are cinnamon scones; cinnamon cupcakes; cinnamon bread; you get the picture.

 While pondering this addiction, I remembered where it came from.  Growing up,  one of the favorite things my mom made us in the morning was cinnamon toast.  Nothing fancy, just a couple slices of Wonder Bread,toasted,buttered then sprinkled with a ton of cinnamon and sugar .  Then we would take our knives and spread the cinnamony sugar goodness all over the bread until it was well blended.  I'm sure none of this was healthy-I mean really white Wonder Bread ?  I'm surprised we all didn't balloon up like the Michelin Man. I would love to say that this was a treat after eating some very healthy breakfast-but no it wasn't it was a normal occurrence ! So in honor of my childhood memories I give you Bon Appetit Dirt Bombs (they are really like a donut muffin), but Dirt Bombs sounds like so much more fun ! Enjoy.

May 2014 Bon Appetit-Makes 12
Muffins can be made 6 hours ahead. Keep tightly wrapped at room temperature.

Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter,room temperature
¾ cup sugar
1 large egg
1 cup whole milk

½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted


Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
Mix sugar and cinnamon in a medium bowl. Working one at a time,
dip tops of muffins in melted butter, then cinnamon sugar.

Warning-these are extremely addictive.  Also, if you don't wrap them too tight and they start to get a little hard-pop them in the microwave for about 30 seconds-hmmm warm and tasty like they just came out of the oven.  Bon Appetit.

Thursday, October 30, 2014

Apple Blackberry and Thyme Hand Pies-Hello Stranger

I know, I know, I have so neglected this blog.  And to my friends-I am so sorry.  You know a lot has happened since last year.  We sold our house in Seattle; (remember in 2012 we bought Ruby the Roadtrek); we bought a condo in Florida; we camped our way from Seattle to Cape San Blas; remodeled the condo;  I fell off a ladder-ended up in intensive care for a few days; as a result of the fall discovered I needed a pacemaker; had to have the pacemaker surgery redone since the leads incorrectly wrapped around the device ;rented the condo out for the summer while we traveled to the Keys and finally have returned to settle in for a few months of Florida Winter on the coast.

Whew,definitely has not been a boring 2 years.  But I do feel badly that I have skipped out on this blog while I devoted all my attention to the previous mentioned events and to my Roadtrekgirl blog.  Well-I'mmmmmmmmm baaaaaaaaaaaack !   Even though I'm over 2500 miles from Seattle, I will always be Seattlepastrygirl! So I'm keeping the name while I bake and cook in hot and humid Florida.

With Fall upon us I've been missing that crispness in the air that we enjoyed on the West Coast.  Here in Florida we get a little chill in the evening but it's been in the 80's during the day.  But today it's raining and I thought I would warm up the house and bring back those Fall memories with some apple pie.  But no ordinary pie-I love making the little hand pies so that's what I decided upon.  Apple because I miss the apple trees that were in front of our house in West Seattle.  Every Fall I would gather the apples and make oven baked apple butter-the house smelled incredible and the apple butter was the best I've ever tasted

I felt experimental so I thougth I would add blackberries to the mix along with some seasonings and jam .  The following recipe is my own for the filling and a million zillion thanks to Smitten Kitchen and her wonderful All Butter, Really Flaky Pie Dough !  Hope you try the recipe, if you do let me know what you think of the flavors.

Apple Blackberry Thyme Hand Pies

1 recipe of Smitten Kitchen's pie crust
All Butter, Really Flaky Pie Dough-love her recipe for these -make sure you check out her blog it's incredible.

Makes enough dough for 16 3inch hand pies

2 1/2 cups flour
1 tablespoon  sugar
1 teaspoon  table salt
2 sticks (8 ounces, ) unsalted butter, very cold

Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.

Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.

Glue it together: Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup (60 ml) of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.

Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

4 medium Gala Apples-diced (not my preferred apple-use what you like)
4ounces fresh blackberries-chopped -I had large berries so I just quartered them
4 ounces blackberry jam ( I substituted Cassis Blackcurrant jam)
Zest from 1 lemon
1/4 cup sugar
2 Tablespoons brown sugar
3 tablespoons cornstarch or flour
1/2 teaspoon sea salt
1 Tablespoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
3 Tablespoons fresh finely chopped Thyme
Pinch of ground ginger

Ingredients for Assembly:
1 Tablespoon water
1 large egg
1 egg white beaten lightly
Coarse sparkling sugar  for finishing (about 1/2 cup)

Filling prep:
Peel,core and dice apples. Add quartered blackberries to diced apples along with jam. (stir your jam to soften it out of the jar before mixing in with the apples and blackberries).  Whisk sugars,cornstarch,sea salt,Thyme and spices in separate bowl.  When evenly whisked together sprinkle over your fruit mix -add lemon zest and mix everything together into spices are incorporated with the fruit. Set aside.

Beat 1 large egg  with 1 Tablespoon water for "gluing your pie dough circles together"
1 beaten egg white for brushing on your hand pies before sprinkling on the coarse sugar
Remove one of the dough rounds from the refrigerator.Roll the dough into a circle about 1/8 inch thick. With a 3 inch  pastry cutter circle cut out as many circles as you can from the rolled dough-but cut an even number because 1/2 will be the base and 1/2 will be the cover.
Divide the filling among eight of the circles, using about a heaping tablespoon for each (it helps if you use a slotted spoon for those so some of the liquid can be drained before placing the filling on the circle). Brush some of the beaten egg along the edges of each filled circle.
Cut a vent into the each of the remaining eight circles, using a decorative cutter of your choice.(I did half with a star cutter and with the other half I just used a paring knife and put a few slits in the top of each hand pie-I liked the slits better)
Top each filled circle with either a vented circle,or a solid circle and use the paring knife to add a few vent slits.  Then press along the edges with the tines of a fork to seal.
Brush the top of each pie with the lightly beaten egg white, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Place the pies in the refrigerator to chill for 30 minutes.
Repeat the process for the 2nd dough round. (It was quite the challenge to keep my dough from softening-I kept putting it back in the refrigerator-then I would pull it out-roll a little-then back in the refrigerator-fun!)

Preheat oven to 425F.  Bake pies at 425 for 10 minutes. Reduce oven temperature to 375F and bake for an addition 15-20 minutes,until crust is deep golden brown. (this time may fluctuate depending on your oven). Rotate the pans about every 10 minutes. I baked mine on the center rack.
Remove from oven and carefully transfer pies to wire rack and let cool for at least 20 minutes (if you can ! ) before eating.

Bon Appetit !

PS.  These taste so much better the 2nd day- the Thyme really has a chance to develop a great flavor with the rest of the spices-see if you can hold off not eating them all the 1st day !

Sunday, April 21, 2013

Buttermilk Cupcakes and Believing

Hasn't this just been one hellacious week ? The Boston Marathon Bombing; the ricin threat in Washington DC and the horrific explosion in West, Texas.  I couldn't bear to read the online news this morning-sometimes it's just too much.  I cannot even imagine what those involved have been going through.  I can only offer my thoughts and prayers and keep them in my heart.

Last night when J and I were out walking, we passed two little 8 year old boys playing in a front yard.  Just seeing the innocence in their faces pierced my heart and took my breath away.  I don't have children but I thought about the mother inside that house, cleaning up after dinner, doing all those little things that we take for granted.  I tried to imagine myself with those two little boys and it hurt to think about how quickly life can change.  How in an instant that sweet little scene of the two boys playing could turn into an unfathomable emptiness. My heart goes out to everyone whose life has been changed drastically by the events of this week. Even more importantly this week has been another reminder of how important it is not to take anything for granted-reach out and tell someone every chance you can how much you love them or value them. And believe that as corny as it may sound good will always triumph over evil. And the number of good people far outnumber the bad.  Go out and share your goodness and enjoy your life to the fullest.

I started the baking process for these cupcakes before the bad guy was captured by the amazing law enforcement community of Boston.  My heart wasn't in them when I started and now I am so grateful for how it ended. Peace and love to you all.

Buttermilk Cupcakes: 
Nigella Lawson's 'Heavenly Buttermilk  Cake' from Paris Loves Pastry
With the sweet little containers I used, I got 14 cupcakes from this recipe

Ingredients: 1 ⅔ cups all-purpose-flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ¾ cups + 2 tablespoons buttermilk (or you can use ⅓ cup plain yogurt mixed with ½ cup low-fat milk) 1 ½ teaspoons vanilla extract ½ cups soft unsalted butter ¾ cup sugar 3 large eggs room temperature

- Preheat the oven to 350˚F
- Sift flour, baking powder and salt together into a bowl and set aside. Pour the buttermilk into a measuring cup and stir in the vanilla. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until it's light and fluffy. Reduce the speed  to low and add the eggs one at a time, beating for 30 seconds between additions. At this point the batter will look like it's breaking but don't worry -the flour will bring it together.  Add alternating increments of the flour mixture and the vanilla-buttermilk, blending well after each addition, ensuring that you finish with the addition of flour; this should take 3 to 5 minutes.
- Fill the cupcake liners ¾ full and bake for 15 to 20 minutes or until a cake tester comes out clean.

Chocolate Buttermilk Frosting

(Makes about 4-5 cups)
4 ounces unsweetened chocolate, melted and cooled slightly
2 sticks butter, at room temperature
5 cups (20 ounces) powdered sugar
1/4 cup (3/4 ounce) cocoa powder
1 teaspoon vanilla
1/3 cup buttermilk

In a large bowl, cream together the melted chocolate and butter until smooth and creamy. Add the powdered sugar, cocoa powder, and vanilla, and begin mixing. Slowly add in the buttermilk until the frosting reaches your desired spreading consistency. If the frosting is too stiff, add a few more drops of buttermilk.

PS I saw these sweet little cupcake holders over on Sonia's blog,click HERE.  She has a PayPal account and shipped them from Malaysia so the postage is actually more than the cost of the containers.  I searched the Internet for them but she is the only one I could find who was selling them. Check out her store on her website-very reliable and quick response and shipping.

Sunday, March 31, 2013

Lemon Ricotta Doughnuts

I cheated here, I added a dollop of leftover filling to the doughnut !

I wasn't paying attention the other day when I placed my order with Amazon Fresh and ended up ordering twice the amount of Ricotta I needed. So here I am with extra Ricotta , what should I do with it?  Off to Google Land I go. After searching and searching this recipe caught my eye : Baked Lemon Ricotta Doughnuts. Hmm,baked doughnuts-well that's healthier than fried, right ? Filled with a Lemon Ricotta filling-yum that will use up my leftover Ricotta.  Dusted in lemon sugar-okay I'm sold.

This is what they really look like out of the oven, the filling permeates the center of the doughnut, so you have a moist ricotta center.

Next time I make these I will do a few things differently.  #1 Freeze the little scoops of ricotta filling-being a soft cheese the ricotta melted into the doughnut,still delicious, but I prefer to find a nicely filled center when I bite into a doughnut.  I think if the ricotta filling is frozen to a truffle type consistency-not rock hard-it would soften nicely while baking. #2, I would not mix the lemon zest with the sugar until I dried out the lemon zest a bit.  The moisture in the lemon zest makes the sugar clump. Either that or wait until the very last minute to mix up the zest and sugar.  And #3, I would probably try a nice lemon glaze instead of the sugar and sprinkle the zest over it while the glaze was still wet.

The doughnuts are delicious straight out of the oven, but then again what isn't ?  The next day they were a little dry but a quick 30 seconds in the microwave solved that problem.  This is a really good recipe and I love the dough-seems like you could make some really good savory doughnuts with it. It bakes up  like a fluffy biscuit. Maybe I'll try some feta filling with spinach and work some sun dried tomatoes into the dough.  Oh the possibilities are endless.

After coffee and a doughnut I'm off for a long, long walk.  Maybe if I add another mile to my walk I can justify a doughnut for dessert tonight.  Remember  I'm the  Queen of Rationalization !   Bon Appetit.

Baked Lemon Ricotta Doughnuts

5 cups all purpose flour, plus extra for dusting
½ cup plus 3 Tablespoons super fine sugar (Baker’s Sugar in grocery stores)
1 package of yeast
Zest  of 2 lemons
1 cup lukewarm whole milk plus  extra for brushing
1/3 cup buttermilk at room temperature
2 eggs at room temperature
2 Tablespoons (1 ounce) butter, melted

Lemon Ricotta Filling
8 ounces Ricotta
1/4 cup sugar
Zest and juice of 1 lemon
1 large egg

8 Tablespoons unsalted butter
1 cup super fine sugar
Finely grated zest of  2 lemons

Prepare one large or two medium sized baking sheets with parchment paper or Silpats.
Combine flour, sugar, yeast and lemon zest in the bowl of an electric mixer-use a whisk to combine. Once combined fit the mixer with a dough hook. In a separate bowl whisk together warm milk, room temperature buttermilk and eggs and the melted butter. With the mixer running on slow, add the liquids to the flour mixture, then mix on medium speed until dough is smooth and elastic (about 4-5 minutes). Shape the dough  into a ball, place in a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in size (1 – 1 1/2 hours).

Lemon Ricotta Filling
Whisk together ricotta, sugar, lemon zest, lemon juice and egg just until smooth. Transfer the mixture to an airtight container and chill for at least 1 hour.
The Dough
Gently punch down the dough and turn onto a lightly floured surface. Roll the dough out to ¼ inch thickness or just slightly under (5mm thickness). Cut out 24 rounds using a 3” cutter. Cut out another 24 rounds using a 2” cutter. Place a heaping teaspoon of lemon ricotta filling in center of 24  2” rounds. Brush edges of the 2” rounds with milk, cover with the remaining rounds 3” rounds and press firmly to seal the edges. Trim with the 2” cutter. Transfer to baking sheet(s), cover and let stand in a warm place for 1 – 1 1/2 hours.

Preheat oven to 375 degrees. Bake the doughnuts for 10-12 minutes until the bottoms are golden-the tops will bake up with just a blush of brown.

For the finishing garnish, melt the 4 ounces of butter and set aside. For the lemon sugar, place the sugar and lemon zest in a bowl of a food processor and pulse until the sugar is aromatic. Pour into a bowl and fluff with a fork or a whisk.

Once you remove the doughnuts from the oven dip the hot doughnuts immediately in the melted butter and then toss in lemon sugar. Serve warm.

Friday, March 15, 2013

Abracadabra Magic Custard Cake

Have you seen this cake on Pinterest yet ?  I don't know how you could miss it-everyone has been pinning it for days.  When I first spotted it I immediately went to the blog :White on Rice Couple, since they had just posted it.  I love everything that Diane and Todd do on their blog.  I probably have more of their recipes bookmarked and saved than anyone else's on the web.  And their pictures of this cake are absolutely gorgeous.  So of course I had to try it out.  The recipe is fairly simple. And after coming off my marathon Cubano Croissant recipe I needed something simple and sweet.  If you don't like custard I wouldn't recommend this cake-it is after all a custard cake !   I took Diane & Todd's advice to beat the egg whites in a copper bowl, but if you don't have a copper mixing bowl just add the vinegar to the egg whites as called for in the recipe.

This cake goes into the oven in an 8 x 8 pan almost filled to capacity-I thought it was a little too thin of a cake batter,but oh boy was I wrong.  When it was finished baking it had souffled higher than the pan edges.  By the time I got my camera the cake had sank a little.  I checked Diane & Todd's pictures and I wasn't worried.  This cake looks so unassuming coming out of the oven-don't let that fool you.

The smell of the vanilla custard was hard to resist and before it had a chance to properly cool, I was cutting a little tiny piece out of the corner to test it. Holy Custard Cake Batman-this is indescribably delicious.  Addictive, not too sweet with the puffy top cake layer, the creamy firm custard layer and a very thin bottom cake layer. Swoon.  When you make this,here is a winning bet for you; bet the other person that they just can't eat one piece-you will win-trust me.  I had to quickly wrap up little packages of this deliciousness for my neighbors.  Otherwise it would have been about 3 hours on the treadmill for me.

This recipe is definitely a keeper. I can't wait to try it out when we are camping and see how it bakes up in Ruby our camper van.  I know one thing, sharing this around the campground will result in friends for life.

Yummy custard

  Go ahead, try it, so very good with a hot cup of espresso. Head over to Diane & Todd's blog for the recipe : White on Rice Couple.   Bon Appetit !

A party without cake is really just a meeting"-Julia Child

Wednesday, March 6, 2013

Cubano Croissants ala Christina Tosi

I was casually reading the HuffPost Taste section Friday morning when the title "Christina Tosi's Cubano Croissant" caught my eye.  I am absolutely crazy about Cubano sandwiches and when I saw the chance of making it as a croissant-well my little heart skipped a beat !  Add to the fact that it was a recipe from Christina Tosi,  the 2012 James Beard Rising Star Chef- it couldn't get any better. Christina is the founding chef of Momofuku Milk Bar and if you haven't made her crazy delicious Crack Pie  yet, you should.

Warning-this is a very time consuming but "simple" recipe. Simple meaning basic cooking and baking methods-nothing fancy required. Time consuming yes - 15-20 minutes to make the dry rub; 6-12 hours to roast the pork shoulder; 20-30 minutes to make the mojo marinade; 30 minutes to make the relish butter;a minimum of 3 hours to make the croissant dough;and about 1 hour to fill and bake the croissants !  Would I do it again ?  Not next week, but yes I will make these again-they are freaking incredible.  You can't believe the taste.  A buttery,flaky croissant dotted with dill relish,a schmear of yellow mustard, then filled with ham,Swiss cheese and the mojo marinated pulled pork. We ate these for dinner Monday night and all we could do while eating was make those mm mm sounds between bites.  I lost count of how many times J said this was the best sandwich he ever had.  I second that !

I started this recipe on Saturday-cooked the pork for about 9 hours.  On Sunday I made the relish butter and on Monday morning I made the croissant dough.  By Monday afternoon I was ready to roll these little beauties and pop them in the oven.  The recipe stated that they should be baked for 2-25 minutes at 375degrees.  My oven has been calibrated so I know it's accurate-my baking time was more like 45 minutes until they got that beautiful caramelized brown color. (I've listed a few other changes I made to the recipe below).  I could barely wait for them to cool down before that first test bite.  OMG , that is all I can say.  The recipe appears at the end of the You Tube Video.  Christina Tosi uses her "mother dough recipe" for the croissants and if you have her Milk Bar Cookbook you can find the recipe there.  Otherwise,use your favorite croissant recipe.  My policy is not to list a recipe unless it's on the Internet already and the Mother Dough isn't. You might be able to find it here.  Buy the book,it's filled with wonderful scrumptious recipes !

I made a few changes to the recipe:
  1.  I used dill relish in the relish butter and a combination 1/2 dill relish and 1/2 of sweet relish in the marinade.
  2. I added Swiss cheese to my layers when putting the croissant together-one below the pork filling and one on top of the pork filling-I've always had my Cubano's with cheese.
  3. And the next time I will use my slow cooker to make the pork-the oven dried it out too much-I should have trusted my instincts.  When I put it in the oven a little voice said use the slow cooker but I ignored it. 
  4. I chopped the pork mixture into smaller pieces-made it more manageable to form into the little mounds before rolling the croissants.
  5. I quadrupled the ingredients for the marinade-the amount the original recipe called for barely gave a tiny hint of taste to the 6 lb pork shoulder I made.
  6. I used a full recipe for the "mother dough"-that gave me enough dough for 12 nice sized croissants and I still had lots of pork left over (very good as Cubano sliders on those Hawaiian buns !)
Happiness does not come from doing easy work
but from the afterglow of satisfaction
that comes after the achievement of a difficult task
that demanded our best.
-Theodore Isaac Rubin

Honestly, I will definitely make these again- and there was a huge amount of satisfaction when I completed these !

Wednesday, February 27, 2013

Blueberry Cream Biscuits with Blueberry Sauce

Last week I was sitting in my dentist's office waiting for my name to be called.  I hate the dentist. It took me forever to get up the nerve  to make my appointment.  I take care of myself so I thought I was going to skate by. Unfortunately that was not the plan my teeth had for me. Two crowns-one upper and one lower-did I tell you I hate the dentist ?  My dentist is a very sweet and a nice guy-I don't hate him-just the process.  So while I was waiting, with high anxiety, I tried to distract myself with the usual waiting room reading material. I started flipping through the pages of Better Homes and Gardens, whoa..what is that-blueberries ?  I wanted to run home and try the recipe immediately.  Of course it had nothing to do with the fact that I was looking for any reason to run out of the dentist's office.  Too bad, they called my name, and for the next  2 hours I endured the drilling and water squirts down my throat.  I'm not afraid of drills, I just don't like having tools and hands in my mouth.  I start to get very anxious and have to remind myself to breath.  I don't do laughing gas, it just makes me more anxious and doesn't make me laugh !  So I sat there thinking about these biscuits in order to distract myself. The recipe seemed far too simple.

Two hours later and finally out of the dentist's chair I was finished.  Thanking my dentist and his assistant for the torture they inflicted on me-why ?  I mean really, thank you for making me sit with my mouth opened for 2 hours while you drilled and scraped and suctioned out my mouth ? Needless to say I just about ran out of the office.  On the way home I did manage, (in spite of the swollen tongue and mouth), to stop for fresh blueberries and whipping cream .  As soon as I got home I suddenly felt very tired.  Stress will do that and dental work is at the top of my stressors.  So instead of baking I took a nap.  These could wait one more day.

The next morning I looked over the recipe and about 45 minutes later I was pulling these babies from the oven.  This really  is  a super simple recipe and oh so good.  Another one to add to my "go to recipes ".  Even the blueberry sauce was easy peasy !  You should make these.  Run out to the grocery store right now and get your blueberries and any other ingredients you might need.  And if you go to the Better Homes and Gardens site and read the review saying that these were horrible,too sticky, only the tops baked, etc. etc., ignore it.  It couldn't be further from the truth.

Now please don't let my dentist know that 48 hours after he finished I was eating teeth staining blueberry biscuits with blueberry sauce.  Just kidding ! No stains , nothing but sweet deliciousness-enjoy !

Blueberry Cream Biscuits with Blueberry Sauce
Yield: 12 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 cup blueberries
1 1/2 cups whipping cream

Preheat oven to 425 degrees F.  In a large bowl thoroughly mix flour, baking powder, sugar, salt, and nutmeg. Toss blueberries with the flour mixture. Stir whipping cream into the flour mixture until just moistened.
Turn out dough on a floured work surface.( In order to not overwork or over flour the dough , I turned it out onto my parchment lined baking sheet. Didn't have to worry about it sticking, just gently formed it into the 7 inch square. And I used the edges of the parchment paper to help gently lift and fold the dough)  Gently lift and fold dough four or five, making a quarter turn between each fold. Place dough on a parchment-lined baking sheet. Form dough in a 7- to 8-inch square, approximately 1 inch thick. Using a floured pizza cutter or knife, cut 12 to 16 squares in dough, leaving biscuits intact. Bake in upper half of oven for 17 to 20 minutes or until golden brown. Cut through or pull apart biscuits. Serve warm with Blueberry Sauce.

Blueberry Sauce:
    2 cups blueberries
    1/3 cup sugar
    2 tablespoons water
    1 teaspoon vanilla 

In a medium saucepan combine 1 cup of the blueberries, the sugar, and water. Bring to simmering; cook and stir until blueberries pop and sauce has thickened. Remove from heat, then stir in the vanilla and remaining blueberries. Serve warm or at room temperature.