Filed under: Food I Make, Food Made by Other Food Folks, Random Foodie Thoughts | Tags: blueberries, bread, cooking, dessert, food, lemon, recipes, southern, Trisha Yearwood
A friend of mine at work recently gave me a gallon size bag of fresh blueberries. Her dad was given some, and he passed them on to her, and then she passed some on to me. Did she give them to me because she is a good friend, or because she knew I would try to make something with them and that I would share that attempt?
I think we all know the answer to that one. A little bit of both.
I adore blueberries, and I have never seen any so fresh. We have blueberries at the grocery store here, but they are blue yet bland. These were the real deal.
Other than pancakes, which aren’t really shareable except on Saturday mornings in your pjs, I was at a loss for what to make that I could share with my friend and the rest of our staff. What to do?
Time to break out the cookbooks.
I looked at several, but other than the previously mentioned pancakes, I found nothing. Inviting my co-workers over for a slumber party was going a little over board, I thought. Luckily, my girl Trisha Yearwood had an idea. Really, her sister contributed the recipe to the book, but Trisha’s pic is on the front of the cookbook, so I give them both credit.
Anyway, I decided to tweak the original and mesh their recipe with my own. I added quite a few more pecans than the sisters did. The original only calls for 1/2 a cup, and I probably added closer to a cup. I like to have plenty of pecans in a dish so that it is clear that pecans are in there. Otherwise, it just looks as if dirt or some other unfortunate particle has entered the food. More pecans = no pecan/dirt confusion.
I also doubled the original and converted it into a bundt cake. It was very pretty that way, but the icing slid into pools on the side.
Regardless, everybody at work ate it. Like I have said before, that is not really an indication of a delicious recipe since any food left in a teacher workroom will be promptly eaten no matter its condition. The blueberries were so plump and pretty, and the cake was very moist. It lacked lemony-ness, I thought, but no one else complained.
I made the same recipe loaf style the second time I made it. I used the same method of operation, but I baked it for about ten minutes less than the recipe called for. I also doubled the glaze recipe to add more lemon to the mix.
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