Of course my own mother makes it better. But for my first time, it didn't turn out terribly.

I remember pulling off pieces of the crust when I was little, removing little wedges of cinnamon and sugar; fortunately, the cake beneath is delicious too.

This is my mother's blueberry dessert recipe. I love that we used blueberries from picking together, something I hope will become our own family's tradition, and I love that we are using her recipe, an infusion of generations. She's going to be a grandmother soon, and right now, her gift of ingredients is keeping my babe content.

Blueberry Dessert (Yum!)

Bake at 375 degrees for 45-50 minutes

Topping - crumble on top of batter after the batter has been put in pan

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup melted butter

Batter (put in bowl in this order and mix after each addition--I use a mixer except for the berries which I fold in with a wooden spoon)

3/4 cup sugar

1/4 cup softened margarine

1 egg

1 cup milk

2 cups flour

2 tsp baking powder

1/2 tsp salt (I usually leave this out since I don't think it matters and we get enough salt in our food normally)

2 cups washed blueberries

Combine in order given. Put topping on top of batter (I usually do it with my clean hands in order to disperse it evenly). Bake in square greased and floured pan at 375 for 45-50 minutes.

We still have a large mixing bowl full of blueberries to finish off. I have my eye on a few more recipes, including a cream shake (minus the whipped cream; I am not in love with the stuff, which, along with not liking Jello, makes me feel a bit un-American, or at least un-Midwestern; neither do I love marshmallows, though I do very much so love them in hot chocolate) and muffins. I do love muffins and cake-breads, such as banana and zucchini, both of which I'll need to make soon.

The pan, of course, is no longer full; I've already had two slices and I only made it last night. Ryan tasted it and declared it delicious for a fruit dessert, though I suspect it will be up to me to finish off the rest. Which is fine by me.

challah

Makes four 1-pound loaves. The recipe is easily doubled or halved.

- 1 3/4 cups lukewarm water
- 1 1/2 tablespoons granulated yeast (1 1/2 packets)
- 1 1/2 tablespoons salt
- 4 large eggs, lightly beaten
- 1/2 cup honey
- 1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet
- 7 cups unbleached all-purpose flour
- egg wash (1 egg beaten with 1 tablespoon of water)
- poppy or sesame seeds for the top

1. Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refridgerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.

5. On baking day, butter or grease a cookie sheet or line with parchment paper or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

6. Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and brad from the center out to the remaining end. This produces a loaf with more uniform thickness than when braided from end to end.

7. Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).

8. Twenty minutes before baking time, preheat the oven to 350 degrees F. If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.

9. Bake near the center of the oven for about 25 minutes. Smaller or larger loaves with require adjustments in baking time. The challah is done with golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.

10. Allow to cool before slicing or eating.

from Artisan Bread in Five Minutes a Day

kale and white bean soup

About a month ago, I made a kale and white bean soup for some of my favorite people--

So here it is, and I would make it again. In this case, I omitted the Parmesan as my friends are vegan, but included it in my bowl. Also: my picky husband ate it.

KALE & WHITE BEAN SOUP
hands-on time: 25 minutes
total time: 30 minutes
serves 8

- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 stalks celery, sliced
- 1 large onion, chopped
- Kosher salt and black pepper
- 2 15.5-ounce cans cannellini beans, rinsed
- 1 cup small soup pasta (4 ouncesl such as tubettini, ditalini, or orzo)
- 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
- 2 tablespoons chopped fresh rosemary
- 1/2 cup shaved Parmesan (2 ounces), plus 1 piece Parmesan rind (optional)
- 1 tablespoon fresh lemon juice
- 1 loaf country bread, warmed

1. Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

2. Add the beans, pasta, kale, rosemary, 8 cups water, and the Parmesan rind (if using); cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

3. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

from January 2010 issue of Cooking Light

I've also decided to keep collecting favorite recipes here. There's not a lot just yet, but it will grow.

-- cross posted on field | work --