CRISP BLUEBERRY CAKE BARS

 A mouthwatering crispiness on top of a blueberry filled moist cake bar that your family & friends will surely enjoy.  By the way, this is great with coffee too! 

INGREDIENTS:

½ cup butter (unsalted)

¾ cup sugar

2 whole eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

½ tsp salt

½ cup milk

2 cups thawed & drained frozen blueberries (I used the USA Blueberries Farmers' Best Highbush Blueberries)

1/3 c flour 

Topping:

1 cup sugar

½ cup flour

1 tsp cinnamon

½ cup cold butter

METHOD:

Preheat oven to 350F or 175C

Line a square 8” x 8” pan with baking paper. Set aside

In the bowl,  using a mixer or wire whisk beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.

In another smaller bowl combine flour, baking powder and salt whisk together.  Add flour mixture in thirds to the butter mixture, alternating with the milk until a batter forms.  Then, set aside

Prepare frozen blueberries that has been thawed & drained.  Put berries in a bowl with flour and toss, coating berries with flour.  

Fold in blueberries into the batterransfer batter to pan. Set aside.

In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in cold butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.

Bake 40-45 mins until golden brown and a toothpick comes out clean. You may adjust baking time depending how thick your batter is. When done, you can now switch to broil setting to make the top layer of the cake into browned crispiness, broiling may take about 5-10 minutes (monitor the browning during the broiling time as this may get burned).

Allow to cool completely before slicing the cake.   You may use a serrated/bread knife to make a clean cut specially the crispy top. You may cut into 9 squares, serve and enjoy! 

#ABlueChristmas   #USABlueberryRecipeContest   #USABlueberries   #USBlueberriesPHL  

#USBlueberries  #TechieMomintheKItchen

This is the blueberry brand that I used in this recipe

Though it is frozen, you can see that the berries are still whole and plump.

Just by looking at this I know this is gonna be delicious :)

BLUEBERRY Cheesecake Tacos

 These Blueberry Cheesecake Tacos are so fun and easy to make, and great to share with family and friends this holiday season.

Ingredients:

8-12 pcs Tortilla

1/2 cup melted butter

1 cup graham crackers

1 cup Blueberry Duncan Hines Comstock in Can

1/4 cup sugar

1 tbsp corn starch

1 tbsp cold water

Cream Cheese Recipe f

250g cream cheese, softened at room temp.

3/4 cup white sugar

2 1/2 tbsp gelatin, clear & unflavored

1/3 cup very hot water

740 ml all purpose cream, chilled overnight

Procedure:

⦁ Pre-heat oven to 180C or350F, meawhile cut tortillas to desired round size, using a cookie cutter or scissors (around 4 inches)

⦁ Then dip mini tortillas in melted butter and then coat in graham crackers crumbs.

⦁ Flip a muffin tin baking pan upside down. Place the tortilla pieces in between muffin cups. Or put the cut-up tortillas into the muffins cups.  Bake 10 minutes until just golden brown. Let cool in pan.

⦁ Make the Blueberry Filling: In a small pot pour the blueberry filling, add about 2 tbsps sugar. Bring to a boil and reduce to a simmer.  Quickly dissolve cornstarch in water and pour into blueberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.

⦁ Beat cream cheese, until creamy then slowly add white sugar & mix well, set aside.  

⦁ In a smal bowl put the clear & unflavored gelatine, put hot water and mix to dissolve gelatine

⦁ In a separate bowl beat all purpose cream that has been chilled overnight, beat on high speed till double in volume.  Then, combine the whipped cream & cream cheese mixture,mix well with the mixer while also slowy adding the dissolved gelatine.  Chill in the fridge until ready to use. 

⦁ Option 1 :  Fill the taco shells with cream cheese filling and top with 1/2 tsp blueberry filling. 

⦁ Option 2 : In a separate bowl put some cream cheese mixture and put some of the cooled cooked blueberry, mix gently and fill the taco shells with cream cheese filling and top with some blueberry filling. 

⦁ Sprinkle with additional graham cracker crumbs, optional!   Enjoy!

#ABlueChristmas   #USABlueberryRecipeContest   #USABlueberries   #USBlueberriesPHL  

#USBlueberries  #TechieMomintheKItchen

This is the Blueberry filling I used

I mixed some of the blueberry filling to the cream cheese mixture

VEGGIE CRAB ROLL SALAD

For the cooking instructions, please watch the video below

Ingredients:

250 grams lettuce (or more)

2 pcs medium carrots

1 pc cucumber

1 pack crab sticks

1-2  pcs ripe mangoes

1 pack Rice Paper Wrapper

Dipping Sauce #1 : Savory Creamy Sauce

2-3 tbsps mayo

1 tbsp sesame oil

1 tbsp honey

1 tbsp oyster sauce

1 tbsp light soysauce

salt & pepper (as needed, adjust ingredients according to your taste)

Dipping Sauce #2 : Peanut Sauce

1 tbsp Hoisin sauce

2-3 tbsps peanut butter

1 tbsp oyster sauce

1 tbsp sesame oil

1-2 tbsps hot water

2 tbsps ground peanut

salt & pepper (as needed, adjust ingredients according to your taste)

Happy Cooking! And God bless everyone.

MANGO GRAHAM BINGSU

What is a bingsu?

Bingsu is a traditional dessert in Korea.  It is very popular especially during summer because Bingsu is made from fine flavors such as creamy  shaved iced,  milk, chocolate, yogurt, etc.

Topping ingredients that may include fruit cocktail, red bean, Korean Sweet Rice Cake, fresh fruits, cereal flakes, Ice cream or whichever you like. Some Bingsu will also come with condensed milk or sweet fruits syrup to put over the Bingsu.

FOR THE RECIPE, PLEASE WATCH THE VIDEO:

UNI-PAK MACKEREL IN POTATO SALAD

 

Potato salad has always been a favorite in our family, I remember my Father would always ask me to help him whenever he's preparing salads for the family. In this recipe I will try to recreate the Potato Salad he used to make during Lenten Season, using the Uni-Pak Mackerel in Natural Oil. This is a very easy recipe, refreshing and has the goodness of pineapple, sweet pickles combined with the creaminess of the mayonnaise and the delicious chuncks of mackerels in it. Since summer time is just around the corner, you can take this to your next summer outing or picnic, just remember to keep it cold always.

Ingredients:

1-2 cans of Uni-Pak Mackerel in Natural Oil, drained and bones removed (155 gms each)
1/2 k Potato, boiled or steamed, peeled and cut into bite-size cubes
1 pack Lady's Choice Mayonnaise (220 ml)
1 small bottle RAM Sweet Pickle Relish (135 gms)
1 small pouch, Del Monte Pineapple Tidbits in extra light syrup(115 gms)
Salt and Pepper to taste

Procedure:
Wash the potatoes very well, then boil or steam them till tender, fork can easily pierce into the potato Let it cool for awhile then peel them, then cut into bite-size cubes.

In a mixing bowl put the potatoes, season with salt and/or with pepper if you like. Mix gradually, then add the pineapple tidbits together with the juice, then the pickle relish, and 3/4 of the mayonnaise, mix very well but gently until well combined. Then add the chuncks of Uni-Pak Mackerel. Mix very well again.

Taste if it needed more salt  orif you need to add more mayonnaise.  Refrigerate for at least an hour before serving, and to let the flavors blend resulting in a more flavorful and delicious salad. Enjoy!