Blueberry Boy Bait

(originally found at Smitten Kitchen)

• 2 cups plus 1 teaspoon all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 16 tablespoons unsalted butter (2 sticks), softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
• 1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl.
With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes.
Add eggs, one at a time, beating until just incorporated and scraping down bowl.
Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk.
Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.
Toss blueberries with remaining one teaspoon flour.
Using rubber spatula, gently fold in blueberries.
Spread batter into prepared pan.

Topping

• 1/2 cup blueberries, fresh or frozen (do not defrost)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Scatter blueberries over top of batter.
Stir sugar and cinnamon together in small bowl and sprinkle over batter.
Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes.
Serve warm or at room temperature.
(Cake can be stored in airtight container at room temperature up to 3 days.)
Serves 12, generously

Blueberry Coffee Cake

Streusel Topping:

• 1/4 cup sugar
• 1/3 cup lightly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
•  1 stick unsalted butter (melted)
• 1 1/3 cups flour
• 1 cup pecan halves (optional)

In small bowl combine sugars, and spices. Stir in melted butter, then flour, and finally pecans. Mix until well incorporated and set aside.
Cake:

• 6 Tablespoons unsalted butter at room temperature
• 3/4 Cup sugar
• 2 extra – large eggs at room temperature ( I didn’t have extra large so I used 3 large eggs instead)
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream (I didn’t have this either so I used a 6 oz carton of vanilla yogurt, just as good and less calories)
• 1 1/4 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 pint fresh blueberries 

Preheat oven to 350ºF. Butter and flour an 8" square baking pan.
In separate bowl mix dry ingredients; flour, baking powder, baking soda, and salt. In a large bowl cream the butter and sugar until light and fluffy (about five minutes) . Reduce speed of mixer and add eggs one at a time, mixing well after each until batter is creamy. Add vanilla and sour cream (or yogurt) and lemon zest. Add flour mixture only until incorporated. Fold in blueberries and gently stir until all ingredients are mixed in being careful not to over mix. (The room temperature ingredients and not over mixing is what keeps the cake moist and tender.)
Pour batter into prepared baking pan, spread to edges evenly. With you fingers crumble the streusel topping evenly over the batter. Bake in 350ºF oven for 40 – 50 minutes, testing until toothpick comes out clean. Cool completely before serving.

Crockpot Chicken Paprikash

• 3 boneless, skinless chicken breasts thawed
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon paprika
• 3/4 cup chicken broth
• 4 ounces sour cream
• 1 tablespoon corn starch or flour

Add onions to crock pot. Add chicken, sprinkling with seasonings. Pour chicken broth over top of everything.  Cover and cook on low 5-6 hours.
Shortly before serving, turn crock on high. Stir together sour cream & corn starch. Stir into crock pot cover and heat through (about 30 more minutes).
Serve gravy over dumplings or potatoes.

Roasted Tomato Sauce

• 4 lbs. tomatoes, cored and cut in half
• 10 cloves garlic, smashed
• 2 medium yellow onion, quartered
• 3 carrot, unpeeled and chopped into large pieces or 3 beets quartered
• 2 tbsp. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. sugar

Preheat oven to 375ºF degrees.
Spray baking sheet with cooking spray.
Lay out the tomato halves (skin-side up), onion, garlic and carrot (or beets). Try to make this only one layer to allow for maximum roasting.
Drizzle olive oil all over.
Sprinkle with salt, pepper and sugar.
Bake for 1 1/2 hour to 2 hours.
Remove from oven (be careful there will still be a lot of juice in the pan).
Using a tongs pluck the skins from the tops of the tomatoes. These should come of quite easily. Discard skins.
Carefully transfer the roasted contents to a food processor, blender, or a large mixing bowl, if using a stick blender, pulse until smooth.
Add salt and pepper, if needed, to taste.
Let cool slightly.
Fill desired sized freezer bags. Freeze flat.
When ready to cook, put into sauce pan, add appropriate spices for whatever is being cooked. Simmer for about 30 minutes. 
Will make approximately 2 1/2 quarts.