Saturday, August 27, 2011

Blueberry Cream Cheese Mini Pies


6 tablespoons all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 cup cold butter or margarine
Blueberry Filling
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Cream Cheese Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.

2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.

3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.

4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).

5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

Rosemary Focaccia:

6 tablespoons plus 1 teaspoon extra-virgin olive oil

3 envelopes (3/4 ounce) active dry yeast

2 teaspoons sugar

2 cups warm water (about 110 degrees F.)

5 1/2 cups bread flour (or more as needed)

3 teaspoons fine salt

1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
Lightly oil a large bowl with 1 teaspoon of the oil and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, sugar, water, and 2 tablespoons of the oil, stir and let sit until foamy, about 5 minutes. Add the flour and the fine salt, and mix on low speed until the dough comes together and forms a ball, 2 to 3 minutes. Increase the speed to medium and mix for 8 minutes. If the dough is still sticky, continue mixing and gradually add the remaining 1/4 cup flour.

Form into a ball and place in the prepared bowl. Cover with plastic wrap or a kitchen towel, and let rest in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.

Preheat the oven to 400 degrees F.

Grease a 9 by 13-inch baking sheet with 1 tablespoon of the olive oil. Turn the dough out onto the baking sheet, pressing evenly across the bottom of the pan. Cover with plastic wrap and set in a warm, draft-free place until it rises until nearly doubled, 30 minutes to 1 hour. With your fingertips, make dimples in the dough at 3-inch intervals. Drizzle with the remaining 3 tablespoons of oil and sprinkle with the rosemary and kosher salt. Bake on the lower oven rack until just golden brown, 25 to 30 minutes.

Remove from the oven and using a spatula, lift from the baking sheet and cool on a wire rack before cutting into squares or other desired shapes. Serve warm or at room temperature.

Yield: 1 (9 by 13-inch) bread