Let’s hear it for the good ol’ Red, Beige, and Blue!

Original idea: Betty Crocker’s Angel food cake flag

Miriam Meow’s much niftier redesigned idea:

1) 4 slices of whole wheat bread

2) layers of organic strawberry preserve slathered between each layer [need a big knife to slice the whole lot for the proper stripey effect]

3) a couple of blueberries atop a schmear of cream cheese

4) Devour.

Okay, now you make your country flag out of sammiches! Go!

Oh good, we have blueberries!

For the umpteenth time, I wonder just what all these various cakes and waffles and fruit platters and other American food flags would have looked like if we didn’t have blueberries.

Mulberries, maybe???

For those who celebrated, I hope July 4th was safe and gentle and good for you!


Star-spangled fruit for the Fourth

Set the children loose to make these star-spangled fruit desserts (here’s the how to do).

Set them on the table. Erm, the star-spangled fruit desserts go on the table, not the children.

Set your watch and count how many seconds these last undevoured.

Cheap Thrills Cuisine: Blueberry Banana Loaf

This Blueberry Banana Loaf has blueberries in it!

Show your children how to make this, and…I’ll take three, please!

That part where it says to wrap in foil and cool overnight in a refrigerator? That helps make the loaf much more moister than it already will be. Then heads up: you’ll be tempted to promptly inhale the whole thing for breakfast. No worries. Grab a different flavor yogurt and pile o’ fruit and make another loaf!

Blueberry Banana Loaf [Cheap Thrills: April 25, 2012]

1. Sift 4 cups flour with 1 teaspoon salt and 2 teaspoons baking powder.

2. In a large bowl, mix 2 cups sugar and 1 cup oil for 3 minutes.

3. Beat in: 2 cups mashed ripe banana, 2 teaspoons vanilla extract, 1 cup plain or blueberry yogurt, 4 eggs. Mix until well combined.

4. Add dry mixture into wet in two or three stages.

5. Fold in 2 cups blueberries and zest of 1 lemon. Fill two greased loaf pans 2/3 full with mixture.

6. Bake at 350 °F / 177 °C for 50-60 minutes or until inserted knife shows clean.

7. Cool 10 minutes. Wrap in foil and cool overnight in refrigerator.

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