Blueberry Buckle Coffee Cake

Betty Crocker Recipe Blueberry Buckle
Ingredients

Crumb Topping

1/2 cup granulated sugar 

1/3 cup Gold Medal™ all-purpose flour 

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine, softened

Coffee Cake

2 cups Gold Medal™ all-purpose flour

3/4 cup granulated sugar

1/4 cup shortening

3/4 cup milk

1 egg

2 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)

Vanilla Glaze

1/2 cup powdered sugar

1/4 teaspoon vanilla

1 to 1 1/2 teaspoons hot water

Directions

Directions
Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.

In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.

Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.

In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Mushroom Risotto with Peas

This is my first try at making Risotto, and I must say it turned out pretty darn good.  The "Old Goat" gave this two thumbs up.

In my search for recipes the one that appealed to me the most was by Giada De Laurentiis which is shown below.  I did not have all the suggested ingredients, so I improvised some.

The directions that Giada has provided are perfect so I will not duplicate.  Just remember this version has less ingredients.

6 tablespoons salted butter
1 medium onion diced
8 oz. button mushrooms sliced
2-3 cloves garlic smashed and chopped
1-1/4 cup long grain brown rice (Arroz De Grano Largo)

Combine
2 cans 14.5 oz Beef Broth low sodium (Swanson)
3-4 cups of warm/hot water

3/4 cup frozen green peas
3/4 cup grated Parmesan

Recipe courtesy of Giada De Laurentiis

Ingredients
8 cups canned low-salt chicken broth
1/2 -ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional
Directions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Recipe courtesy of Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-risotto-with-peas-recipe.html?oc=linkback