Blueberries in Puff Pastry

 

1 1/2 - 2 cups of blueberries

8 – 10 sheets of phyllo dough or puff pastry

1/8 pound (1/2 stick) of unsalted butter

2 butter wrappers for greasing pie pan

1 Tablespoon sugar

1/8 teaspoon nutmeg

1/16 teaspoon lavender salt

Wash blueberries. Remove any stems and discard all soft and squishy berries. Thoroughly grease a 9 1/2 inch deep dish pie pan with butter wrappers. All at once, place 4 or 5 sheets in bottom of pie pan. The ends of the pastry will overlap the edges of the pie plate. Slice off the first tablespoon of butter and then cut into five pieces and distribute evenly on the puff pastry. All at once, place the second 4 or 5 pieces of puff pastry on top of those in the pie plate. Slice off the second tablespoon of butter and then cut into five pieces and distribute evenly on the puff pastry. Place blueberries on top of the pastry; they will be one layer of blueberries thick and in places two blueberries thick. Sprinkle nutmeg, lavender salt and sugar evenly over the berries. Dot the berries with the third tablespoon of butter. Fold the excess puff pastry over the blueberries and then dot the top of the puff pastry with the last tablespoon of butter.

There will be extra phyllo dough; refold it in its original paper and then place in a plastic bag and store in the refrigerator for future us.

Cover with aluminum foil and bake for 40 minutes at 375 degrees Fahrenheit. The pastry needs to be covered or it will become tough in the oven.

Serves 6 people.

Notes: This can be made the day before and stored in the refrigerator and then served for breakfast.

Parsley and Tomato Salad

6 sprigs of Italian, flat leafed parsley

1 large tomato

2 teaspoons olive oil

Lavender salt, optional

Pepper, optional

Chop parsley leaves, reserving stems for another use. Chop tomato. Toss the tomato and parsley with the olive oil. With just harvested parsley and tomatoes, condiments are optional; salt and pepper may be added to taste.

This makes 3 small servings of salad. It may also be used as a garnish. The volume of green leaves and red tomato is almost equal in this salad.

 

Biscuits

1/2 cup butter

2/3 cup whole milk

2 cups flour

4 teaspoons baking powder

4 teaspoons sugar

1/2 teaspoon cream of tarter

Sift together the dry ingredients: flour, baking powder, sugar and cream of tarter. Cut the butter into the dry ingredients. All at once add the whole milk and stir until crumbly. Stir. Turn on to wax paper. Knead 8 to 10 times. Push out with hands until 1/2 inch thick. Do not over knead or add too much flour. Cut with cookie cutter or carefully trimmed, empty, clean tin can. Place on cookie sheet. Bake at 425 degrees Fahrenheit for 10 to 12 minutes, until done.

Yields: 2 dozen.

Notes: This recipe is from Grandma S. who made excellent biscuits.

Raspberry, Blueberry and Blackberry Cobbler

1 cup flour

1/2 cup sugar

1/2 (1 stick) unsalted butter, slightly softened

1/8 teaspoon ground lavender salt

4 to 5 cups frozen mixed berries

Stir together with a slotted spoon the flour, sugar and lavender salt.  Cut in the butter and then using an electric mixer, cream all ingredients together. Grease a 9.5 inch diameter, deep dish pie pan. Bake 375 degrees Fahrenheit for 35 to 40 minutes. Serve warm.

Serves 8 people.

Notes: This is a fast and easy recipe that I make for family dinners and company.

1/8 teaspoon nutmeg may be substituted for the lavender salt. 

Sun Tea

2 Irish Breakfast Tea teabags

2 quarts Water

Lemon Slices

Place 2 teabags in a clean, glass, 2 quart (64 fluid ounces) Mason jar. Fill jar with cold water. Close with clean lid. Place in sun for 4 to 5 hours. Remove teabags from jar and discard the teabags. Fill glasses with ice. Pour tea over ice. Garnish each glass with one slice of lemon.

Serves 6 people.

Notes: This is a refreshing beverage especially on hot summer days.