Lemon Verbena and Olallieberry Crumble Muffins dessertcrisis

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While the butter-sugar mix is cooling, combine the flour, oats, baking soda, and salt in a bowl and mix well. Mix the nuts into the bowl. Add the butter-sugar mix into the bowl. Set aside 1 cup of the combined mixture to be used as a topping. Press the remaining mixture into a greased 9″x13″ baking pan.

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Salt-kissed Buttermilk Olallieberry Cake adapated from 101 cookbooks makes one 9" round cake 1/4 cup (4 Tbspn) butter 2 1/2 cups (375 gr) whole wheat pastry flour 1 Tbspn baking powder 1/2 cup (95 gr) lightly packed dark brown sugar 1/2 tspn salt 2 eggs 1 cup buttermilk freshly grated zest of 2 lemons 1 cup olallieberries 1 1/2 Tbspn turbinado.

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Gooseberries. Cape Gooseberries. Mulberries. Loganberries. Tayberries. Boysenberries. Olallieberries. Marionberries. I moved around quite a bit when I was little, from upstate New York, where I remember picking wild blueberries, to Germany, where we gathered gooseberries, to the central coast of California, where blackberry vines grow in the.

Lemon Verbena and Olallieberry Crumble Muffins dessertcrisis

Measure sugar into separate bowl. Stir pectin powder into sugar and mix well. Bring fruit to a full boil. Add sugar/pectin, stirring well to dissolve while mixture returns to full boil. Remove from heat. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover.

A Feast for the Eyes Olallieberry Dutch Baby

Chill in refrigerator for 15 minutes. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Take out dough and using a 3-inch biscuit cutter, cut out 8 round biscuits. Place on baking sheet about 2 inches apart. Brush tops lightly with cream and sprinkle with turbinado sugar.

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Step 1. Pie crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.

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Preheat the oven to 375°F. Grease a 12-cup muffin tin. In a medium bowl, use electric beaters or a whisk to cream the butter and sugar until smooth. Add the lemon zest and the eggs and whisk until incorporated. Add the buttermilk and mix again until incorporated.

California Olallieberry Pie & The Barefoot Contessa's Perfect Pie Crust

Set the sanitized jars on a large baking sheet, covered with a clean towel. In a separate pot, I boil the lids and rims. In a large pot (I use a non-stick), bring the crushed berries, sugar, pectin and lemon juice to a boil; add the butter. Allow to come a rolling boil for about 10 minutes; until the mixture appears gelatinous.

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Step 1. Preheat oven to 375°F. In a large bowl, add lemon juice and sprinkle sugar all over the berries. Stir, very gently, so as not to bruise or crush the berries. Place the berries into a buttered casserole (or oven-proof dish). Pat the berries, gently, to get an even surface. TOPPING/CRISP:

Desserts for Breakfast Lemon Verbena and Olallieberry Crumble Muffins

Remove one jar from the canner with canning tongs, poring all the water back into the canner. Fill the jar with jam, leaving 1/4" at the top of the jars. Scrupulously, clean any jam from the rim of the jar. Place a warm lid on the jar and add the canning ring. Twist until closed and the ring is tight on the jar.

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For the crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan well. Combine graham cracker crumbs and sugar in a medium bowl. Add in butter and stir to combine. Pour mixture into prepared pan and press into bottom and about halfway to two-thirds up the sides. Bake crust for 10 minutes.

Olallieberry Bars

Combine with the flour, oats, baking soda and salt in a bowl and mix well. Mix in the nuts. Reserve 1 cup of the flour/oat/nut mixture for the topping. Press the remaining mixture into a greased 9 by 13 inch baking pan. Spread with olallieberry jam and sprinkle with the reserved flour/oat/nut mixture over the top.

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Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour. Preheat oven to 400 degrees F. Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust.

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Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

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Combine almond flour, sugar, and butter in a food processor and process until combined and creamy. Add in the egg and process to combine. Add the almond flour mixture to the melted chocolate and stir until well combined. Pour the frangipane into the partially baked tart shell. Scatter the berries evenly over the frangipane.

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Combine the berries, sugar, lemon juice, and flour in a large bowl. Toss with the melted butter, then pour the mixture into a buttered baking pan. Set aside. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Cut in the shortening until the mixture resembles a coarse meal. Stir in the milk to blend.