This is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove. Blueberry sauce + dumplings + whipped (coconut) maple cream = happy smiling tummies.
4 cups frozen blueberries – $4.98 ½ cup brown sugar (optional) – $0.26 1 tbsp lemon juice – $0.10 1 ¾ cup flour – $0.28 3 tbsp sugar – $0.17 2 tsp baking powder – $0.03 ½ tsp salt – $0.03 ¼ cup butter or margarine – $0.62 1 cup milk or soy milk – $0.37 2 cups dairy or coconut whipping cream – $2.99 3 Tbsp maple syrup – $0.71
1. Make blueberry sauce: In a large pan, mix blueberries, brown sugar, and lemon juice. Bring to a boil. Then reduce heat to medium-low and simmer until berries soften, about 3 minutes.
Make dumplings: In a large bowl, mix the flour, sugar, baking powder and salt. Rub the butter or margarine in with your fingers until the mixture looks like fine crumbs. Add milk and stir just until combined.
2. Drop tablespoonfuls of dumpling batter on top of the blueberry mixture in the pan. Cover with a lid that’s buttered on the inside, so the dumplings won’t stick to it. Keep the heat low enough to just bubble but not boil disruptively. Simmer until dumplings have steamed and are dry/firm to touch, about 15 mins.
3. While dumplings are steaming, make the maple cream. Combine the whipping cream (we used the coconut-based one shown below) and maple syrup in a large bowl. Using an electric mixer, beat until the cream is nice and stiff.
Scoop the blueberry dumplings into bowls and serve topped with maple cream.
Linzer cookies are an Austrian holiday treat. Think of shortbread cookies sandwiched with strawberry or apricot jam and dusted with powdered sugar. The texture mellows and gets less crunchy over time, so they’re actually just right a day or two after baking them. Feel free to freeze leftovers, if there are any!
3/4 cup butter – $1.86 1/2 cup sugar – $0.44 1 egg yolk – $0.29 1 tsp vanilla – $0.20 1 3/4 cup flour – $0.28 1/2 cup strawberry or apricot jam, for filling – $1.28 1/4 cup powdered sugar, for dusting – $0.22
1. Using an electric mixer, beat the butter and sugar until they’re light and fluffy, which should take 3 minutes. Add the yolk and vanilla and keep mixing until well combined. Then add the flour mixture and mix just until the flour is mixed in. You don’t want to over-mix it.
Wrap the dough in cling wrap and put it in the fridge for 1-2 hours to firm up.
2. After this, get a lightly floured board ready and cut the dough in half. Roll each half out until it is about 1/4″ thick. Cut out cookies with any shape cookie cutter you like, and for half of the cookies, cut a different shape out of the middle so the jam can peek through (we used circles and hearts).
Transfer the cookies to a parchment-lined baking sheet and refrigerate for 30 minutes.
Bake at 350F for 8 to 10 minutes, just until the edges start to turn brown. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling.
3. Once the cookies are cool, dust the cookies with the holes in them with the powdered sugar. Turn the filled (no holes) cookies flat side up and put 1/2 – 1 teaspoon of jam on top, spreading it around the cookie. Put the dusted cookies on top to make a sandwich, and voila!
Store in the fridge for up to a week or in the freezer for longer term. Enjoy during the holidays or anytime you like!
Looking like the snowy Alps, this fluffy souffle towers gently over a sweet grape sauce underneath. I had never made a souffle before, and I’m not sure I entirely like eggs prepared in this way, but it was a fun experiment to do with my daughter! She liked the fluffy sweetness of it better than I did.
2 tbsp butter – $0.31 2 tbsp grape jelly – $0.32 9 egg whites + 4 egg yolks – $2.62 1/2 cup + 1/4 cup sugar – $0.66 1 small orange or clementine, zest grated – $0.20 1/2 cup flour – $0.08 Sprinkling of icing sugar – $0.11
1. Spread the butter and grape jelly in the bottom of a medium glass baking dish. Preheat oven to 400F.
In a large bowl, beat the egg whites, 1/2 cup sugar, and orange zest on high with an electric mixer until you get stiff meringue peaks. In a separate bowl, mix together the egg yolks, 1/4 cup sugar, and flour. Then gently fold the egg yolk mixture into the meringue with a spatula, being careful not to knock too much air out of the egg whites.
2. Gently scoop the egg mixture on top of the jelly and form into peaks that look like mountains. Bake for 10 minutes, until golden on top, then turn oven off and let it dry out for 5-20 minutes longer. Check when it’s done by dipping a spoon into the middle of one of the peaks and seeing if it’s still raw egg inside.
3. Sprinkle with icing sugar, scoop out the souffle with the sauce underneath onto individual plates, and enjoy!