Blueberry Crisp - Another Chef Tom Recipe

This is another recipe sent to me from Chef Tom. If you like blueberries, you will love this one!

2 cups Blueberries -- fresh or frozen
1 tablespoon Flour
1 tablespoon Splenda

--Topping--
1/2 cup Oatmeal (slow cooking- not quick)
1 teaspoon Cinnamon
1 tablespoon Flour
1 tablespoon Splenda
2 tablespoons Butter or Margarine -- melted

Blend together flour and Splenda in a large bowl. Mix with blueberries and
place in a 9x9 inch baking dish or pan.

Topping-
Mix all topping ingredients together in a large bowl. Sprinkle on top of
blueberry filling in pan. Bake at 350 degrees F for 45 minutes.


Chef Tom Cooks

Blueberry Bread

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/4 cup milk
1 cup self rising flour
1/2 - 3/4 cup blueberries

Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray. Whisk butter and sugar together. Whisk in egg, then milk, then flour, making each is well blended before adding the next. Fold in blueberries. Pour into pan and bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

This idea came to me while surfing some of the food sites. I ran across a recipe for blueberry muffins but they called for 2 cups of blueberries. I only had just over 1/2 cup. These were leftover from my TV segment last Thursday and I'm not fond of raw blueberries but refuse to throw food away, so I had been looking for a way to use them. The muffin recipe called for all purpose flour with baking soda added. I decided to simplify it and use self rising. I also eliminated the lemon zest and juice from the original. I really didn't know if this was going to work but I'm here to tell you it did better than work. This bread is wonderful. I can't wait to have a piece toasted in the morning for breakfast. It's not too sweet, the texture is perfect and the taste is perfect. Changes - add a few nuts, add some lemon juice and zest, or try this recipe with just about any left over berry type fruit.

Cherry Pie Cake

Cherry Pie Cake

1 pkg (8 oz.) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 Angel food cake (14 oz.) cut into 1" cubes
2 cans (21 oz. each) cherry pie filling

In a large mixing bowl beat cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into a 13" x 9" x 2" dish. Top with pie filling. Cover and refrigerate at least 2 hours before cutting into squares. Serves 12-14

Changes - Use different pie fillings, i.e. strawberry, blueberry, etc. Also, try this with non-fruity pie fillings. Use chocolate, butterscotch, lemon, etc. You can't go wrong with this one.