Easy Nectarine & Blueberry Coffee Cake

EAT

Easy Nectarine & Blueberry Coffee Cake

This recipe is from my Fall 2015 issue!

http://ift.tt/15xJ0CH

Preheat oven to 350°F.  In a bowl, beat butter and sugar until creamy.  Add vanilla and eggs, 1 at a time.   Add lemon zest, flour, baking powder, and salt and beat until you have a creamy batter.  Spoon into a well-greased round 8” cake tin.   Arrange nectarine slices and blueberries on top.   Bake for about 11⁄4 hours or until a cake tester comes out clean.   Cool on a wire rack.                                   

from Sweet Paul: Latest Articles http://ift.tt/1WBEIDb
via IFTTT

Smoky Sauce with Honey Peanut Butter & Chipotle

EAT

Smoky Sauce with Honey Peanut Butter & Chipotle

Heat the oil in a pan and sauté the onion until they are soft.  Place all the ingredients, including the sautéed onions, in a food processor and blend until smooth.  If the sauce seems to thick you can add a little water.  Season with salt.                                           

from Sweet Paul: Latest Articles http://ift.tt/1Rwcngu
via IFTTT

Almond Butter & Apple Breakfast Quesadilla

EAT

Almond Butter & Apple Breakfast Quesadilla

Spread as much almond butter as you like on each of your tortillas.  Add a layer of apples to two of the tortillas, half an apple per tortilla.  Sprinkle on a little cinnamon for extra flavor.  Top with the other tortilla to make a sandwich.  In a pan, over medium heat, fry each side of the quesadilla until golden. Set aside and repeat with the second quesadilla.  Allow the quesadillas to rest about 2 to 3 minutes before cutting in half.  Serve with yogurt or creme fraiche!                                     

from Sweet Paul: Latest Articles http://ift.tt/1QcgSyd
via IFTTT

Blueberry & Bulgur Salad

EAT

Blueberry & Bulgur Salad

This recipe is from my Fall 2015 issue!

http://ift.tt/15xJ0CH

Preheat the oven to 420°F.  Rub the peppers with oils and place on a roasting pan.   Roast them until the skin turns black, take them out, and place in a Ziploc bag. Let cool.  Take them out of the bag and pull the skin off using a small sharp knife.   Discard the seeds and cube the flesh.  In a large serving, bowl mix bulgur, peppers, cheese, walnuts, basil, parsley, and blueberries.  In a small bowl, mix lemon, balsamic, mustard, honey, and oil. Season with salt and pepper.  Toss the salad with the dressing.                                    

from Sweet Paul: Latest Articles http://ift.tt/1Sn7eYS
via IFTTT

MacRumors – News and Rumors You Care About