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My Recipes-of-the-Week are featured here on my Home page. You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. "We are all in this food world together." ~Melanie

06/17/2018

~ My Old-Fashioned Vanilla-Custard Ice-Cream Base ~

IMG_9069During June, July and August, we will all most likely eat more ice cream than we did during the past nine months.  In my kitchen, during the next three months, I'll be making more than I did during the past nine too.  That said, while everyone (myself included) will generically refer to it as ice cream, what I'll technically be making is frozen custard, and, if you make homemade ice cream, I'm betting you're making old-fashioned frozen custard (or a version of it), too.  Read on.

The difference between ice cream & frozen custard: 

 

IMG_4242Store-bought ice cream is made from milk or skim milk, or a combination of milk or skim milk with a bit of cream added, corn syrup or sugar, and flavorings.  Egg yolks are sometimes added, but are not required.  Ice cream is made in a machine that pumps lots of air into it while it churns, which yields a light mouthfeel.  It is federally defined as:  a frozen dessert containing 10% milk fat. That said, the old-fashioned simplicity of making home-churned ice cream has been so convoluted by high-tech machinery (to insure its consistent, signature, hand-scoop-able texture), not to mention the additives, preservatives and stabilizers (for a long and palatable shelf life in the freezer), one couldn't reproduce it adequately in the home kitchen, even if one was inclined to try.

IMG_4284Frozen custard is made from whole milk, or a combination of milk and cream, egg yolks, sugar and flavorings.  Egg-yolks are a requirement, and regulations require 1.4% egg yolks by weight.  The higher fat content (from milk and/or cream) gives it a rich, luxurious taste.  Whether made in a hand-crank or commercial machine, frozen custard is churned at a slow pace, to incorporate little air, giving it its dense texture.  Because it melts almost on contact with the lips (similar to soft serve ice cream), it is best served immediately, directly from the machine it was made in.

Frozen-custard and ice-cream  recipes are not created equal.  Sometimes the consistency is too soft, sometimes its too dense, or worse, sometimes it's full of nasty ice crystals.  Some recipes are cloyingly sweet, and other times, there's simply not enough flavoring added.  Frozen custard and ice-cream are both emulsions with two components (fat and water) that need lots of encouragement to meld, by adding components that absorb water (sugar, starch and protein).

A bit of rich & creamy frozen custard history:

IMG_4246Frozen custard was invented on Coney Island, NY, in 1919.  Two ice-cream venders, Archie and Elton Kohr, discovered that when they added egg yolks to their home-made ice-cream base, they produced a richer, creamier, smoother ice cream.  On the first weekend they sold 18,460 cones. They had invented the precursor to our present-day soft-serve ice cream, with one exception: little air was pumped into their product.  As described above, true frozen custard is quite dense.  The mixture enters a refrigerated tube, and, as it freezes, blades scrape the frozen product from the sides of the barrel walls.  Unlike hand-scooped ice cream, the mixture stays in the machine, being discharged directly into cones or cups, on an as-needed basis, to be served immediately.

IMG_8947For my easy-to-make, foolproof vanilla-flavored custard-base:

2  cups heavy cream

2  cups whole milk

2  tablespoons pure vanilla extract*

2  tablespoons firmly-packed cornstarch

8  large egg yolks

1 1/4  cups granulated sugar

1/4  teaspoon sea salt

*Note:  To make vanilla-bean vanilla-custard ice-cream base, use 1 tablespoon pure vanilla extract and 1 tablespoon vanilla bean paste (equivalent to the seeds from 1 vanilla bean). 

IMG_8948 IMG_8948 IMG_8948~ Step 1.  Place cream, 1 1/2 cups of the milk and vanilla extract in a 4-quart saucepan on the stovetop. In a 2-cup measuring container, using a fork, whisk together the remaining 1/2 cup milk and cornstarch.  Set aside.

IMG_8957 IMG_8957 IMG_8957 IMG_8957 IMG_8967 IMG_8967 IMG_8967~Step 2.  In a medium bowl, use the fork to whisk egg yolks, sugar and salt. Add the egg yolk mixture to the 2-cup container with the milk/cornstarch mixture.  Use the fork to vigorously combine the two mixtures.  Set aside.

IMG_8974 IMG_8974 IMG_8974 IMG_8974~Step 3.  Heat the saucepan of milk mixture on the stovetop over medium heat.  Heat the mixture until almost steaming (not full-steaming, simmering or boiling), whisking occasionally, about 2-3 minutes.  Adjust heat to low.  While whisking constantly, gradually and in a slow steady stream, whisk the egg yolk/sugar/milk/cornstarch mixture into the almost-steaming milk mixture.  Increase heat to medium and continue to cook, whisking constantly, until mixture begins to thicken, about 2-3 minutes.  In the beginning, mixture will be foamy on top.  As foam subsides and when mixture begins to thicken, switch from whisk to a large spoon to stir.  Continue to cook gently until custard base is simmering gently, nicely-thickened, silky-smooth and ribbon like, about 3-4 minutes.

IMG_9003 IMG_9003~ Step 4.  Remove saucepan from heat and immediately transfer custard base to a 2-quart food storage container.  Cover the surface of the custard base with a layer of plastic wrap, meaning: don't cover the container, lay the plastic directly on the surface of the custard (to prevent a rubbery skin from forming on the top).  Cool for 1-2 hours prior to putting the lid on the container and refrigerating for several hours to overnight.

IMG_9012 IMG_9013 IMG_9013 IMG_9013~Step 5.  From here forward, for the rest of this recipe, follow the directions that came with your ice-cream maker.  Because mine has a built-in freezing system, I pour all of the cold custard base into the stainless steel work bowl (which has been pre-chilled by the machine for me).  The lid goes on the work bowl and the machine gets turned on to churn for 1 hour - 1 hour, 10 minutes.

Scoop into a pretty bowl or favorite ice-cream cone...

IMG_9063... and enjoy your journey back to a kinder, gentler time:

IMG_9086My Old-Fashioned Vanilla-Custard Ice Cream Base:  Recipe yields 1 1/2 quarts vanilla-flavored frozen custard.

Special Equipment List:  2-cup measuring container; fork; 4-quart saucepan; whisk; large spoon; 2-quart food storage container w/tight-fitting lid; plastic wrap; ice-cream maker; ice-cream scoop

IMG_9088Cook's Note:  In order to keep fresh fruit (which is mostly water) from turning into fruity bits and clumps of rock-hard ice cubes, before adding it to the churning ice-cream base, it needs to be cooked in a manner that removes some of its water content and its concentrates flavor -- this is usually achieved by briefly simmering on the stovetop, or sometimes roasting in the oven.     To learn more, read my recipe for ~ Have a Blackberry Cobbler Ice-Cream Kind of Day ~.  Use the same recipe to make peach and strawberry cobbler versions too.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

06/15/2018

~ Have a Blackberry-Cobbler Ice-Cream Kind of Day ~

IMG_9088Newsflash.  Blue Bell, the Texas-based ice cream company, announced on Twitter, that its Southern Blackberry-Cobbler Ice Cream will be available in stores, for a limited time only, starting Monday, June 4th.  This popular seasonal flavor consists of a creamy, blackberry-flavored vanilla ice cream with flaky pie crust pieces and blackberry sauce swirled throughout.  Being a worshiper of the blackberry, under normal circumstances, this news would have caused me to race around town in an attempt to hoard as much of it as I could stuff into my freezer.  It didn't.  Why?

Homemade blackberry-cobbler frozen custard + tips on adding fruit to ice-cream:

IMG_8541 IMG_9069 2I decided to make my own version of blackberry-cobbler ice-cream (frozen blackberry-cobbler custard, to be more specific), by adding some of my own homemade blackberry cobbler to a batch of my frozen vanilla-custard ice-cream base, as it churned away in my ice-cream making machine.  This wasn't an experiment for me -- I just wish I had thought of this flavor-concept sooner.  I knew it would work perfectly.  You see, had I long ago learned:  

In order to keep fresh fruit (which is mostly water) from turning into fruity bits and clumps of rock-hard ice cubes, before adding it to the churning ice-cream base, it needs to be cooked in a manner that removes some of its water content and its concentrates flavor -- this is achieved by briefly simmering on the stovetop, or sometimes roasting in the oven (which conveniently happens as fruit and berries bake away in cobblers, crisps, etc.).

Occasionally, a recipe will instruct to macerate the fruit in alcohol, meaning sweetened, flavored-brandies and schnapps (examples:  blackberry brandy for blackberry ice-cream and peach schnapps for peach ice cream).  The food science behind this is:  Alcohol has a lower freezing point than water, so, once added to the churning ice cream or custard, the fruit won't turn into fruity bits of ice cubes.  I'm here to tell you this does not work perfectly.  You see, I long ago learned:  While the maceration of fruit renders it soft and tender, most of its flavor gets leached out into the liquid, leaving you with semi-flavorless fruit for your ice cream or frozen custard.  

The difference between ice cream & frozen custard:

IMG_9046During June, July and August, we'll all most-likely eat more ice cream than we did during the past nine months.  In my kitchen, I'll be making more during the next three months than I did during the past nine too.  That said, while everyone (myself included) will generically refer to it as ice cream, what I'll technically be making is frozen custard, and, if you make homemade ice cream, I'm betting you're making old-fashioned frozen custard (or a version of it), too.  Here's why:

De2oQusVQAEmuuh.jpg-largeStore-bought ice cream is made from milk or skim milk, or, milk or skim milk and cream, corn syrup or sugar, and flavorings.  Egg yolks are sometimes added, but not required. Ice cream is made in a machine that pumps lots of air into it as it churns, yielding a light mouthfeel.  It is federally defined as:  a frozen dessert containing 10% milk fat. That said, the simplicity of making old-fashioned ice cream has been so convoluted by high-tech machinery (to insure consistent, signature, hand-scoop-able texture), and additives, preservatives and stabilizers (for a long and palatable shelf life), one couldn't reproduce it adequately in the home kitchen, even if one was inclined to try.

IMG_4284Frozen custard is made from whole milk, or a combination of milk and cream, egg yolks, sugar and flavorings.  Egg-yolks are a requirement, and regulations require 1.4% egg yolks by weight.  The higher fat content (from milk and/or cream) gives it a rich, luxurious taste.  Whether made in a hand-crank or commercial machine, frozen custard is churned at a slow pace, to incorporate little air, giving it its dense texture.  Because it melts almost on contact with the lips (similar to soft serve ice cream), it is best served immediately, directly from the machine it was made in.

Frozen-custard and ice-cream  recipes are not created equal.  Sometimes the consistency is too soft, sometimes its too dense, or worse, sometimes it's full of nasty ice crystals.  Some recipes are cloyingly sweet, and other times, there's simply not enough flavoring added.  Frozen custard and ice-cream are both emulsions with two components (fat and water) that need lots of encouragement to meld, by adding components that absorb water (sugar, starch and protein).

A little bit of rich & creamy frozen custard history:

IMG_9054Frozen custard was invented on Coney Island, NY, in 1919.  Two ice-cream venders, Archie and Elton Kohr, discovered that when they added egg yolks to their home-made ice-cream base, they produced a richer, creamier, smoother ice cream.  On the first weekend they sold 18,460 cones. They had invented the precursor to our present-day soft-serve ice cream, with one exception: little air was pumped into their product.  As described above, true frozen custard is quite dense.  The mixture enters a refrigerated tube, and, as it freezes, blades scrape the frozen product from the sides of the barrel walls.  Unlike hand-scooped ice cream, the mixture stays in the machine, being discharged directly into cones or cups, on an as-needed basis, to be served immediately.

IMG_8947For my easy-to-make, foolproof vanilla-flavored custard-base:

2  cups heavy cream

2  cups whole milk

2  tablespoons pure vanilla extract*

2  tablespoons firmly-packed cornstarch

8  large egg yolks

1 1/4  cups granulated sugar

1/4  teaspoon sea salt

*Note:  Because my blackberry cobbler is doubly-flavored, with blackberry brandy and pure blackberry extract, there is no reason to add either to my vanilla-flavored custard base.

IMG_8948 IMG_8948 IMG_8948~ Step 1.  Place cream, 1 1/2 cups of the milk and vanilla extract in a 4-quart saucepan on the stovetop. In a 2-cup measuring container, using a fork, whisk together the remaining 1/2 cup milk and cornstarch.  Set aside.

IMG_8957 IMG_8957 IMG_8957 IMG_8957 IMG_8957 IMG_8957 IMG_8957~Step 2.  In a medium bowl, use the fork to whisk egg yolks, sugar and salt. Add the egg yolk mixture to the 2-cup container with the milk/cornstarch mixture.  Use the fork to vigorously combine the two mixtures.  Set aside.

IMG_8974 IMG_8974 IMG_8974 IMG_8974~Step 3.  Heat the saucepan of milk mixture on the stovetop over medium heat.  Heat the mixture until almost steaming (not full-steaming, simmering or boiling), whisking occasionally, about 2-3 minutes.  Adjust heat to low.  While whisking constantly, gradually and in a slow steady stream, whisk the egg yolk/sugar/milk/cornstarch mixture into the almost-steaming milk mixture.  Increase heat to medium and continue to cook, whisking constantly, until mixture begins to thicken, about 2-3 minutes.  In the beginning, mixture will be foamy on top.  As foam subsides and when mixture begins to thicken, switch from whisk to a large spoon to stir.  Continue to cook gently until custard base is simmering gently, nicely-thickened, silky-smooth and ribbon like, about 3-4 minutes.

IMG_9003 IMG_9003~ Step 4.  Remove saucepan from heat and immediately transfer custard base to a 2-quart food storage container.  Cover the surface of the custard base with a layer of plastic wrap, meaning: don't cover the container, lay the plastic directly on the surface of the custard (to prevent a rubbery skin from forming on the top).  Cool for 1-2 hours prior to putting the lid on the container and refrigerating for several hours to overnight.

IMG_9012 IMG_9012 IMG_9012 IMG_9012~Step 5.  From here forward, for the rest of this recipe, follow the directions that came with your ice-cream maker.  Because mine has a built-in freezing system, I pour all of the cold custard base into the stainless steel work bowl (which has been pre-chilled by the machine for me).  The lid goes on the work bowl and the machine gets turned on to churn for 1 hour - 1 hour, 10 minutes. The frozen vanilla-custard is ready to be served.  It's done.  To add the blackberry cobbler:

IMG_9025 IMG_9025~Step 6.  While custard is churning, portion 1-pound of my blackberry cobbler recipe -- use another at your own risk -- which has been chilled in the refrigerator for several hours.  Use a teaspoon to cobble it up into blackberry-sized pieces.  Return plate of cobbler pieces to refrigerator until custard has churned for 1 hour.

IMG_9033 IMG_9033 IMG_9033 IMG_9033~Step 7.  Open lid of the ice-cream machine.  As  custard churns, begin dropping cobbler pieces from plate into work bowl, a few at time, until all have been individually churned into the custard. Return lid to machine and churn another 20-30 minutes, until desired consistency is reached.

Scoop atop a bowl full of cobbler or into an ice-cream cone...

IMG_9059 2... atop a bowl full of blackberry cobbler is da bomb...

IMG_9094& enjoy your journey back to a kinder, gentler time. 

IMG_9113Have a Blackberry Cobbler Ice Cream Kind of Day:  Recipe yields 1 1/2 quarts blackberry cobbler ice cream.

Special Equipment List:  2-cup measuring container; fork; 4-quart saucepan; whisk; large spoon; 2-quart food storage container w/tight-fitting lid; plastic wrap; ice-cream maker; ice-cream scoop

6a0120a8551282970b0168e4f037de970cCook's Note:  For another type of frozen treat, one that's perfectly-portioned and more kid-friendly than blackberry cobbler, check out my recipe for ~ Decidedly-Decandent Frozen-Hot-Chocolate Pops ~. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

06/12/2018

~ Have a Very-Berry Blackberry-Cobbler Kind of Day ~

IMG_8581Here today, gone today.  That's the lifespan of blackberries entering my kitchen.  I've been told their dark color makes them really good for me -- even more antioxidants than blueberries.  Rah-rah-sis-boom-bah, I'd eat them even if they were on on the not-so-good-for-me foods short list.   When I buy a box of blackberries, I eat a box of blackberries.  When I pick blackberries, they disappear on the walk to my kitchen door.  I do not share blackberries -- well, maybe, probably I would, but, I've yet to be tested on this point.  That said, because blackberries require no special treatment (peeling, chopping, slicing, dicing, etc.), if I buy an extra box, and I work very quickly, I can affectively manage to get the requisite four cups of berries into a cobbler while I eat the rest.

This cobbler goes together faster than I can eat berries!  

IMG_8541A bit about cobbler:  Cobbler is almost always associated with a baked, deep-dish fruit or berry dessert that emerges from the oven with a semi-crispy top that has been made with a batter, a biscuit dough or a pastry.  There is no right or wrong topping for a cobbler -- it depends on your preference, where you live, and/or who taught you how to make cobbler.  Cobbler recipes have been printed in European cookbooks since the 19th century and were originally main-dish, protein-based meals. Cobblers in the US originated in the Colonies because the English settlers were unable to make their traditional suet puddings for lack of ingredients and proper equipment. The name is said to derive from the finished product looking like a rough cobblestone street.

IMG_85244  cups blackberries (24-ounces)

4  ounces salted butter (1 stick)

1  cup pancake mix

1  cup sugar

1/2  teaspoon ground cinnamon

1/4  teaspoon ground nutmeg

1  cup milk

1  tablespoon blackberry brandy and/or 1 teaspoon blackberry extract

Sugar 'n Cinnamon

IMG_4768 IMG_4768~ Step 1. Place the butter in an 8" x 8" x 2" baking dish/2-quart casserole -- I like clear glass because I can keep an eye on the baking process.  Melt the butter in the microwave. Tilt the dish to evenly coat the entire bottom with the melted butter.

IMG_4772 IMG_4772 IMG_4772 IMG_4772~Step 2.  In a large bowl, stir together the pancake mix, sugar, cinnamon and nutmeg.  In a 1-cup measuring container, stir together the milk and brandy and/or extract.  Add the milk mixture to the pancake mix mixture.  Using a large rubber spatula, stir until a thin, semi-lumpy batter forms.

IMG_8529 IMG_8529 IMG_8529 IMG_8529~Step 3.  Pour all of the batter into the baking dish right on top of the butter. Do not stir the batter into the butter.  Using a slotted spoon, spoon/distribute the blackberries evenly over the batter. Generously sprinkle the top of the berries with Sugar 'n Cinnamon.  Bake on center rack of preheated 350º oven 35-40 minutes.  Remove from oven and place on a wire rack to cool.

IMG_8566Note:  While the cobbler is baking, the blackberries (or any fruit) are going to sink to the bottom of the baking dish.  At the same time, the batter is going to bubble and bake up to the surface in random spots across the surface.  The cobbler will be golden brown and will spring back slightly when touched in the center.  Walk away.  Cool at least 20-30 minutes prior to serving.

Serve steamy-hot, slightly-warm or at room temperature...

IMG_8552... w/homemade blackberry-cobbler ice-cream

IMG_9088Have a Very-Berry Blackberry-Cobbler Kind of Day:  Recipe yields 8-12 servings. 

Special Equipment List:  cutting board; chef's knife; 4-cup measuring container; 1-cup measuring container; large rubber spatula; 8" x 8" x 2" baking dish/2-quart casserole, preferably clear glass

IMG_4817Cook's Note:  My dad loves peaches the way I love blackberries, meaning:  they are his favorite fruit. This luscious peach cobbler, which can be made without compromise using home-canned or store-bought canned peaches (in place of fresh peaches), is my way of keeping his favorite fruit-dessert world a peachy-keen place to be even when peaches are out of season:  ~ Alice's Super-Simple Georgia Peach-Pie Cobbler ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

06/10/2018

~Love is Blueberry Oatmeal-Crumble Cookie Squares~

IMG_8921Blueberries are a fruit best served cooked.  Simmer down and read on.  When it comes to eating fresh, perfectly-ripe, high-quality, locally-grown berries hand-to-mouth, there are three seedier-types I enjoy more -- blackberries, strawberries and raspberries (in that order).  I love blueberries, but, it's my opinion that the blueberry is enhanced by cooking. Given a choice, I'll choose the blueberry jam, blueberry pie or blueberry bread pudding over the bowl of fresh blueberries any day of the week -- they even taste better after the little bit of cooking they get in pancakes.

Dare to be a buttery-rich & delicately-crumbly kind of square: 

IMG_8894Blueberries are only one of seven native North American food plants grown on a large scale and cultivated commercially.

Before I go any further, I probably should mention the other six:  Concord grapes, cranberries, strawberries, corn, beans and squash.  This means, these plants were in existence before any of our immigrant ancestors arrived in this new world and the Native Americans were eating them and creating their own recipes/uses for them long before they introduced them to the original Colonists.  That said, beloved blueberries were domesticated entirely in the 20th century and it did not take long for this "very American berry" to gain the unconditional love of the world. 

6a0120a8551282970b01538fd8320c970bThree types of blueberries supply over 90% of the market:  lowbush, highbush and rabbiteye.

Lowbush varieties (marketed as "wild blueberries" or "huckleberries") are very small, are harvested by machine and are sold almost exclusively to processing plants who make and sell blueberry products like "wild blueberry pie filling" or "wild blueberry preserves". While this sounds like they'd be at the top of the blueberry class, their flavor is actually disappointingly bland.

Highbush blueberries are the result of the hybridization of wild native plants. They are picked by hand and are sold fresh, representing over two-thirds of the total blueberries sold in our markets everywhere.  

Rabbiteyes, which are native to the Southeastern United States were/are called rabbiteyes because the berries turn pink before they turn blue -- the eye color of a white rabbit. They are very similar to highbush blueberries, which are native to northeastern North America. Rabbiteye bushes get quite high, up to 20 feet, and, they bloom earlier in the year than the highbush, which sadly, makes them susceptible to Spring frosts.  Highbush are smaller than rabbiteyes and were called highbush simply because they were/are taller than low bush varieties.

6a0120a8551282970b015433b0123c970cHighbush blueberries are what my husband Joe grows in our Central PA backyard.  The berries are larger and plumper than rabbiteyes and the fruit is juicier with a thinner skin. Their quality is compromised very little by freezing them (which is great for me because, every year, I have a lot to freeze), while the rabbiteye berry skin tends to get tough when frozen.  Rabbiteyes, eaten out-of-hand are a bit sweeter, but in my opinion: highbush berries are truly the best variety for the best price.

When selecting blueberries, it is noteworthy that size is not an indication of flavor, shrinkage is. Always choose blueberries that are plump and look like they are ready to burst. Berries that have begun to shrink and wrinkle, while usable, will be less flavorful.  AND, no matter what variety you choose to use, be generous -- cooked blueberry anything should be bursting with berries.

Part One:  The 5-Minute Oatmeal-Crumble Cookie Base

IMG_8830For the oatmeal-crumble cookie base:

1  cup unbleached, all-purpose flour

3/4  cup old-fashioned rolled oats (not quick-cooking or instant oats)

1/2  cup granulated sugar

1/4  cup firmly-packed light brown sugar

3/4  teaspoon ground cinnamon

1/2  teaspoon sea salt

1/2  cup salted butter (1 stick)

1  large egg yolk

no-stick cooking spray, for preparing pan

IMG_8821 IMG_8821~ Step 1.  To prepare the baking pan, spray the inside of an 8" x 8" x 2" baking pan with no-stick spray, line the bottom with an 8" x 8" x 2" square of parchment paper, then spray the top of the parchment paper.  I use a baking pan with a removable bottom, which makes it easy to remove and slice the cookies squares after baking.

IMG_8832 IMG_8832 IMG_8832 IMG_8832 IMG_8832 IMG_8832~Step 2.  In a medium bowl, use a fork to stir together the dry ingredients:  the flour, oats, both sugars, cinnamon and salt.  Melt the butter in the microwave and allow it to cool slightly, about 2-3 minutes.  Lightly beat the egg yolk.  Stir the melted butter and the egg yolk into the dry ingredients.  A crumbly but cohesive mixture will have formed. Remove and reserve a scant 1-cup of the crumble mixture (this will be used as topping).  

IMG_8848 IMG_8848 IMG_8848 IMG_8848~Step 3.  Transfer the remainder of the the mixture into prepared pan.  Use the fork to evenly distribute the mixture in the bottom, then use a tart tamper to press the mixture together.

Part Two:  The 5-Minute Blueberry Layer, Topping & Baking

IMG_8861 2For the blueberry layer:

2  pints fresh blueberries

2  tablespoons lemon juice, fresh or high-quality bottled not from concentrate

2  teaspoons pure blueberry extract

1/4  cup granulated sugar

1  tablespoon firmly-packed cornstarch

Sugar 'n Cinnamon, for sprinkling on top just prior to baking

IMG_8867 IMG_8867 IMG_8867 IMG_8867~Step 1.  In a medium bowl using a rubber spatula, gently but thoroughly stir together the blueberries, lemon juice, blueberry extract, sugar and cornstarch, making sure the cornstarch is incorporated throughout.  Scoop and evenly distribute the berry mixture atop the cookie base. Sprinkle and evenly distribute the reserved 1-cup of cookie crumbles atop the berries.

IMG_8878 IMG_8878 IMG_8878 IMG_8896 IMG_8896~Step 2.  Generously sprinkle Sugar 'n Cinnamon evenly over the top and bake on center rack of preheated 350° oven, 40-45 minutes.  The crumble topping will be light golden and berries will be bubbling mostly around the sides of the pan.  Remove from oven and cool completely, in pan on a wire rack, 3-4 hours.  Refrigerate, slice cold, and, store in refrigerator.  

Refrigerate 1-2 hours prior to slicing into squares:

IMG_8919Pour the milk, pick one up & dare to be square:

IMG_8935Love is Blueberry Oatmeal-Crumble Cookie Squares:  Recipe yields 16, 2" blueberry squares.

Special Equipment List: 8" x 8" x 2" square baking pan w/removable bottom; parchment paper; fork; 1-cup measuring container; tart tamper; wire cooling rack; large chef's knife; small spatula

6a0120a8551282970b01a73d744130970dCook's Note:  Looking for a perfect companion to blueberry squares?  ~ Pucker up for:  Triple-Lemon Bars/Squares ~.  I am a lover of all things tart and citrusy, and, I consider the lemon the diva of all citrus.  Just call me a sourpuss.  

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)