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Tales of An Overtime Cook: Miriam Pascal

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If using fresh blueberries, skip the first step.

For frozen, leave blueberries to defrost completely, at least a couple of hours. Once defrosted, drain out all of the accumulated liquid. Squeeze lightly to drain as much liquid from the berries as possible. Toss the blueberries with 2 tablespoons of flour and set aside.

In the bowl of an electric mixer, cream together the margarine, sugar and brown sugar until smooth.

Add the milk, vanilla extract and eggs, one at a time, beating well to combine after each addition.

In a separate bowl, whisk together the flour, corn meal, baking powder, baking soda and salt.

With the mixer on low, slowly stir the dry ingredients into the wet mixture in the mixer. Beat until just combined.

Stir in the prepared blueberries, very gently to prevent the colors from running.

Using a medium cookie scoop (or a heaping tablespoon) scoop the dough onto the prepared cookie sheet, leaving room for spreading.

Bake the cookies at 375° for about 11 minutes, until the tops appear set.

* originally published in my column in Ami magazine

* * * * *
Streusel Swirled Butterscotch Bundt Cake

Ingredients:Eller-122013-Butterscotch

4 eggs
1 cup brown sugar
½ cup sugar
1 teaspoon vanilla extract
½ cup oil
2 cups flour
2 teaspoons baking powder
1 cup milk or non-dairy milk substitute (I use pareve/Rich’s whip)

 

Streusel:

¾ cup rolled oats
¼ cup brown sugar
¼ cup flour
½ cup butterscotch chips
¼ cup oil

 

Butterscotch Topping:

¾ cup butterscotch chips
1 – 1 ½ Tablespoons of milk (or non-dairy substitute)

Directions

Preheat oven to 350°. Grease a bundt pan well with floured baking spray and set aside.

In a large mixing bowl, beat together the eggs and sugars until smooth. Add the vanilla and oil and beat to combine.

In a small bowl, whisk together the flour and baking powder.

Turn the mixer to low, and add in half of the flour mixture, then half of the milk, and repeat.

To prepare the streusel: combine all ingredients together in a small bowl until they are fully mixed.

Pour about 4/5ths of the batter into the prepared bundt pan. Sprinkle the streusel in an even layer over the batter. Pour the remaining batter over the streusel. The streusel should just be covered by the batter, as it will sink while baking.

Bake the cake at 350° for 45 minutes. Remove from oven and set aside to cool.

When cake is fully cooled, prepare topping. Melt the butterscotch chips in a large bowl. Add the milk or pareve whip and stir until smooth. Drizzle the topping over the cooled cake. (Note: the topping will harden completely, not like a typical cake glaze.)

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One Response to “Tales of An Overtime Cook: Miriam Pascal”

  1. Sarah says:

    I absolutely love Miriam’s blog and Ami column! Great article.

Comments are closed.

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Printed from: http://www.jewishpress.com/sections/food/recipes/tales-of-an-overtime-cook-miriam-pascal/2013/12/20/

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