MINI BLUEBERRY NAAN FLATBREADS
Two cheeses that partner well with the savory goodness of the onion, bacon, and basil, all with a pop of fresh fruity flavor from blueberries.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.
- Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.
Nutrition Facts : Calories 500.4 calories, Carbohydrate 50.8 g, Cholesterol 67.2 mg, Fat 21.7 g, Fiber 9.1 g, Protein 26.6 g, SaturatedFat 10.5 g, Sodium 815.6 mg, Sugar 6.1 g
BLUEBERRY FLATBREAD
This is a delicious replacement for blueberry pancakes or blueberry muffins...I guess it's a hybrid of the two. Plus, it's so fast to put together! I found this in "Best American Recipes, 1999." June 2008 -- I just realized that I entered the recipe wrong, asking for 8 tb water instead of 8 tb butter...this may explain why the recipe was too dry for the reviewer. Oops!! I've corrected the recipe now.
Provided by Aunt Cookie
Categories Quick Breads
Time 32m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F with a rack on the middle level. Butter a baking sheet.
- Mix dry ingredients. Cut in the butter until the size of peas.
- Beat the egg in a small bowl, then beat in the milk.
- Add the blueberries to the dry ingredients, then add the egg mixture quickly, stirring just until moist -- the mixture will be sticky.
- Pat out the dough 1/2 inch thick on a cookie sheet into a rough 9 x 12 inch rectangle. If desired, sprinkle with cinnamon-sugar.
- Bake until slightly risen and browned, about 12 minutes. Break apart into chunks.
LEMON BLUEBERRY BREAD
A quick bread that is one of my family's favorites.
Provided by Mama's Cafe
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
- Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g
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BLUEBERRY-BASIL DESSERT FLATBREAD RECIPE - TODAY
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3.3/5 (32)Category DessertsAuthor Siri Daly
- 1. Place 1 cup of the blueberries in a saucepan with the sugar. Cook on low heat until sugar is melted and mixture becomes watery, about 5 minutes or so.
- 2. In a separate bowl, whisk together water and cornstarch. Add the mixture to the blueberry sauce and cook over medium heat until it begins to boil and thicken. Pour into a large bowl and cool slightly. Gently fold in the rest of blueberries, basil, lemon juice and zest. Set aside.
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Servings 8Total Time 35 minsCategory Side Dish
- Heat oven to 425°F. Unroll pie crust on cutting board. Cut rounds or shapes from pie crust, gathering up dough scraps into ball and rolling out with rolling pin to make 8 rounds. Place rounds on ungreased cookie sheet.
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