Farm to Oven to Table

Blueberry Crumble Bars

recipe by jessica robinson
photography by jessica robinson

Blueberry Crumble Bars

recipe by jessica robinson
photography by jessica robinson

This delicious dessert reminds me of many summers we spent in Maine and all of the roadside stands selling wild blueberries. I love their simplicity.

Ingredients

1 cup (2 sticks) unsalted butter
1 cup firmly packed brown sugar
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 cups old-fashioned rolled oats
1 teaspoon kosher salt
1 teaspoon baking powder
3 cups fresh or frozen blueberries
3 tablespoons freshly squeezed lemon juice
¼ cup granulated sugar
3 tablespoons instant tapioca

Print Recipe

Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray, or brush with butter.
In the bowl of a stand mixer, or in a large bowl using an electric hand mixer, cream together the butter, brown sugar, and granulated sugar. Add the egg and vanilla and combine. Stir in the flour, oats, salt, and baking powder until incorporated. In a medium bowl, stir together the blueberries, lemon juice, sugar, and tapioca and set aside.
Press half of the crumble mixture into the bottom of the prepared pan. Spread the blueberry mixture evenly over the crust. Gently crumble the remaining crust mixture over the blueberries. Bake for 45–50 minutes, until lightly golden brown. Cool completely before cutting into bars.

MAKES 15 TO 18 BARS

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Here Come the Holidays

When you share this fruit-filled recipe with family and friends, everyone’s sure to love the results—bar none.

Compliments Of

The Adams Home Team

REALTORS®

Missy:

(603) 320-6368

E-mail:

MissyAdamsRealEstate@comcast.net

www.MissyAdams.com

www.facebook.com/AdamsHomeTeam

www.twitter.com/MissyAdamsNH

20 TRAFALGAR SQ STE 101
NASHUA, NH 03063

Posted in November 2018 on Aug 21, 2018

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Here Come the Holidays

written by alexa bricker

November brings with it the start of the holiday season, and while some people prepare for it months in advance, other people prefer to run out the clock. No matter what laws of holiday preparation you abide by, a little bit of forethought can go a long way toward keeping the season a special time of year instead of rattled with chaos.

Get Ready, Get Set

Between shopping, wrapping, and cooking, who has time to set a proper holiday table? You might find yourself saying this if you don’t take advantage of these time-saving (and mother-in-law-impressing) tips.

Holiday Home Makeover

Organizing your home and cleaning every nook and cranny doesn’t sound very appealing during the busy holiday season. But if you tackle each project little by little, your home is guaranteed to be in tip-top shape by the first family dinner.

Give a Little, Get a Little

‘Tis the season to be thankful, and one of the best ways to show gratitude is by giving back to those in need. Food banks are particularly grateful for help this time of year, so use this list to make the most of your donations.

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Get Ready, Get Set

Help friends and family celebrate the holidays with ease by sharing these tips on social media.

Posted in November 2018 on Aug 21, 2018

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Farm to Oven to Table

Lemon-Ginger Scones

recipe by jessica robinson
photography by jessica robinson

Lemon-Ginger Scones

recipe by jessica robinson
photography by jessica robinson

Two bright flavors have been combined into a flaky and buttery scone. Scones can be made ahead of time and baked directly from the freezer.

Ingredients

2¾ cups all-purpose flour, plus more for sprinkling
¼ cup granulated sugar
1 teaspoon kosher salt
1 tablespoon baking powder
½ cup (1 stick) unsalted butter, very cold
2 large eggs
2 teaspoons pure lemon oil
2/3 cup buttermilk, cold
½ cup candied ginger chips
Heavy whipping cream, for coating
Sugar crystals, for sprinkling

Print Recipe

In a large bowl, whisk together the flour, sugar, salt, and baking powder. Put the bowl into the freezer to chill. In the bowl of a stand mixer, or in a large bowl using an electric hand mixer, combine the chilled flour mixture with the butter just until crumbly. In a separate measuring cup or bowl, whisk together the eggs, lemon oil, and buttermilk. Add the buttermilk mixture to the flour mixture and stir until everything is moistened and holds together. Gently fold in the ginger chips.
Transfer the dough to a parchment-lined sheet pan. Sprinkle with a little flour and flatten down with your hands. Cover with plastic wrap and refrigerate for 4–6 hours. Turn the dough out onto a lightly floured surface and roll out into a rectangle shape about ¾ inch thick. Cut diagonally to make triangles. Place the scones onto a parchment-lined sheet pan, leaving a little bit of space between each one. Cover with plastic wrap and place the scones in the freezer for 1–2 hours.
Preheat the oven to 425 degrees F. Remove the scones from the freezer, brush with the cream, and sprinkle with sugar crystals. Bake for 20–25 minutes, until golden brown. The scones should not be soft when you press on the centers. Transfer the scones to a cooling rack for 5–10 minutes. Enjoy warm, or let cool completely before putting into a plastic bag for storage.

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