Blueberry Vodka Soup or Sorbet

Today I made Blueberry Vodka Soup or Sorbet!

3/4C fresh blueberries, 2C fresh blueberries, 3/4C sugar, 2C plain or citrus vodka

Soak 2C blueberries in vodka 2 or more hours.

Blueb Vodka

Blueb Vodka

Push 3/4C blueberries through a seive. Use skins for another recipe. Mix blueberry puree and sugar.

Blueb Vodka

Blueb Vodka

Blueb Vodka

Blueb Vodka

Drain blueberries from vodka. Use vodka for another recipe.

Blueb Vodka

Stir into puree mixture. Blend well.

Blueb Vodka

Blueb Vodka

Blueb Vodka

For soup, chill 3 or more hours.

Blueb Vodka

For sorbet, freeze overnight.

Blueb Vodka

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Blueberry Sour Cream Cake

Today I made Blubeberry Sour Cream Cake and Frosting!

3C fresh blueberries, 1C butter, 2 1/2C sugar, 4 eggs, 4C flour, 2t salt, 2t baking powder, 2t baking soda, 2C reduced-fat sour cream
Frosting: 6T blueberry puree, 6-7C powdered sugar, 6T reduced-fat sour cream

Preheat oven to 350F.

Blueb Sour Cream Cake

Sift together dry ingredients. In separate bowl, cream butter with sugar until blended.

Blueb Sour Cream Cake

Add eggs.

Blueb Sour Cream Cake

Make a “well” in the center of the dry ingredients.

Blueb Sour Cream Cake

Pour in butter mixture.

Blueb Sour Cream Cake

Stir in sour cream.

Blueb Sour Cream Cake

Fold in blueberries.

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Turn into two greased 9″ round cake pans.

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Bake 1 hour or until knife inserted in center of cake emerges clean. Cool 20 minutes. Remove from pan.

Blueb Sour Cream Cake

Stir together frosting ingredients until spreadable.

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Blueb Sour Cream Cake

Spread on cakes. Chill cakes until ready to serve. They might not be gorgeous, but they’re just frosting-holders, anyway.

Blueb Sour Cream Cake

Cocoa Cinnamon Rolls

Today I made Cocoa Cinnamon Rolls!

1C milk, 4T butter, 1/2C sugar, 1t salt, 1 envelope dry yeast, 1/4C water, 5-6C flour, 2 eggs, 8 oz strawberry cream cheese or plain cream cheese, Filling: 1/4C unsweetened cocoa powder, 1/4C sugar, 1T cinnamon

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Cocoa Cin Rolls

Cocoa Cin Rolls

Cocoa Cin Rolls

Stir in a few tablespoons of flour.

Cocoa Cin Rolls

Cocoa Cin Rolls

Add 1/2C sugar.

Cocoa Cin Rolls

Stir in milk, 2C flour and salt.

Cocoa Cin Rolls

Cocoa Cin Rolls

Work in eggs, then butter and cream cheese.

Cocoa Cin Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Cocoa Cin Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 10 minutes to soften.

Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/4″ thick. Cut or stretch into rectangles approximately 2″ X 3″ (rolls will expand while baking). Mix filling ingredients.

Spread about 2T filling on top of dough rectangle.

Cocoa Cin Rolls

Roll up. Pinch ends. Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Cocoa Cin Rolls

Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.

Cocoa Cin Rolls