Blueberry Crisp

For the blueberry filling:
4 cups fresh blueberries
1/4 cup granulated sugar
1 tbsp cornstarch
2 tsp lemon juice

For the oat topping:
4 tbsp unsalted butter
1/4 cup brown sugar (packed)
1/2 cup all-purpose flour
1/2 cup rolled (old-fashioned) oats
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup sliced almonds

1. Preheat oven to 350. Place the blueberries in an ungreased 8×8 or 2 qt baking dish.

2. Sprinkle sugar, cornstarch, and lemon juice over the blueberries in the dish. Gently toss it all together until evenly combined.

3.In a large microwave-safe bowl, melt the butter.

4. Stir brown sugar, flour, oats, cinnamon, and salt into melted butter until thoroughly combined. Stir in the sliced almonds last.

5. Scatter the oat topping evenly over the blueberries. Bake for 35-40 minutes, or until the topping is golden brown and you can see the blueberries bubbling up the sides.

6. Let cool for a few minutes before serving warm with vanilla ice cream.

Serves 9.

Notes:
Store any leftovers in the refrigerator for a few days, and reheat individual servings in the microwave. Can also be served with vanilla or lemon yogurt in place of the ice cream.

Adapted from katiebird bakes

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Basic Waffles

2 eggs
2 cups all-purpose flour
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1 3/4 cups milk
1/2 cup melted butter

1. Brush non-stick surface of waffle iron with a layer of vegetable oil. Heat waffle iron according to model instructions. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)

2. In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.

3. Pour 1/2 cup batter onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter, as this will vary from model to model.) Close lid of waffle iron.

4. Bake about 5 minutes or until steaming stops -- or as directed by the manual of your specific waffle iron. Carefully remove waffle with a heat resistant spatula. Serve immediately, topped with butter and syrup, or fresh berries. Repeat with remaining batter.

Servings: varies by waffle iron -- mine yields 8 with this recipe.

To freeze waffles:
Allow waffles to cool completely. Line a baking sheet with a sheet of parchment paper. Place the cooled waffles on the baking sheet making sure that they do not touch each other. If you are freezing more that one layer of waffles, you can simply use another sheet of parchment to separate the layers. Place the baking sheet into the freezer. Allow the pancakes or waffles to freeze for at least 6 hours. Once the pancakes or waffles are completely frozen, stack them in a zip top freezer bag or freezer-safe container.

To reheat frozen waffles:
Preheat oven or toaster oven to 350. Line a baking sheet with parchment paper. Line the desired number of waffles on the baking sheet. Bake for 10-15 minutes or until they are heated through.

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Blueberry Muffins

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1.25 tsp vanilla extract
2 tsp baking powder
1 tsp salt
2 cups plus 1 tbsp all purpose flour, divided
1/2 cup whole milk
2.75 cups fresh blueberries
sugar in the raw

1. Preheat your oven to 375 and line a muffin tin with 18 paper liners. Rinse berries and allow to drain.

2. In a large bowl beat the softened butter until smooth. Add in the cup of sugar and blend until pale yellow. Add eggs, one at a time and mix well after each egg is added.

3. Next measure and add in the vanilla, baking powder and salt. Mix just until combined.

4. Add in 1 cup of the flour, mix. 1/4 cup of milk, blend. The remaining flour, mix and repeat with the remainder of the milk. Mix on medium speed until the batter is thick and smooth.

5. Toss the blueberries in with a tablespoon of flour and stir. Add the blueberries to the batter and use a rubber spatula to gently fold the blueberries into the batter.

6. Divide the muffin batter among 18 paper liners. Sprinkle with a little bit of sugar in the raw and then bake in a preheated oven for 15-19 minutes, rotating the pan halfway. (My lighter colored muffin tin took an additional 3 minutes beyond the longest bake time.) Muffins are done when they spring back from the touch.

7. Let cool slightly before serving.

Makes 18 muffins.

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Egg and Sausage Bake

1 lb bulk sausage
3 eggs
3 cups milk
1.5 tsp dry mustard
salt & pepper to taste
10 slices white bread, cubed
1.5 cups shredded cheddar cheese

1. Brown and drain sausage; allow to cool. Preheat oven to 350. Beat eggs and milk together; stir in dry mustard.

2. Spread sausage in the bottom of a 9x13" baking dish. Arrange bread cubes over sausage. Pour egg mixture over sausage and bread. Top with cheese.

3. Bake 1 hour. Let stand 10 minutes before cutting.

Serves 6.

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