Cinnamon Sugar Waffles with Blueberry Sauce-The Neely's
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups whole milk
2 large eggs
6 tablespoons butter, melted and cooled
Cinnamon and powdered sugar, for serving
Blueberry Syrup, for serving
Preheat a waffle iron according to manufacturer's instructions.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 teaspoon salt.
In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good.
Depending on the size of your waffle maker, add 1/4 to 1/2 cup of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes.
2 cups frozen blueberries, thawed
1/2 cup pure maple syrup
1 teaspoon fresh lemon zest
Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.
Yields: 2 1/2 cups
1/4 cup olive oil
1/4 cup blueberry preserves
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1/4 teaspoon ground mustard
1/8 teaspoon salt
Mix all ingredients, chill at least 30 minutes. Serve over greens, blueberries and mandarin oranges.
My niece asked me to duplicate a cake that she had at a party, but couldn’t get the recipe because the woman who made it was a caterer. After 4 tries, this is the one that got the approval of my family and neighbors.
Lemon Blueberry Cream Cheese Pound Cake
1 (18 ¼ oz) lemon cake mix1 (3 ½ ox) package instant lemon pudding mix¼ cup sugar 3 large eggs1 (8 oz) package cream cheese, softened¾ cup vegetable oil¼ cup water1 teaspoon vanilla extract1 teaspoon lemon extract2 teaspoons grated lemon peel1 ½ cups fresh blueberries1 Tablespoon flour1 cup confectioners’ sugar2 Tablespoons lemon juicePreheat oven to 350; grease and flour a 10" Bundt pan. In a large bowl, combine the cake mix, pudding mix, and sugar. Add the eggs, cream cheese, oil, extracts and water. Beat on low speed until blended. Scrape bowl. Add the grated lemon zest and beat 4 minutes on medium speed. Gently toss blueberries with flour. Spoon 1/3 of the batter into the greased and floured Bundt pan, spreading it evenly. Sprinkle ½ cup of the blueberries over it, spacing them out evenly. Poke some of the blueberries down into batter, and leave some on top of batter. Repeat this procedure twice, making two more layers of batter and blueberries.
Bake cake in middle of oven for 50-60 minutes or until toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then carefully turn out onto a wire rack. Mix lemon juice and confectioners’ sugar. While cake is still warm, poke all over with a skewer or toothpick. Pour glaze over warm cake.
Notes: I used Duncan Hines cake Mix. It does not have pudding added. Another glaze can be used. Don’t poke holes in cake. Let cake cool completely. Combine 1/3 cup fresh lemon juice and ½ cupgranulated sugar in a small saucepan. Bring mixture to a boil, stirringuntil the sugar is dissolved, and remove the pan from the heat. Pourover cooled cake.
This recipe is from a local restaurant called Stonewood. It's scrumptious.
Salmon with Blueberry Sauce
1/2 cup chicken broth, divided1 teaspoon vinegar1/2 cup orange juice1 tablespoon brown sugar1 1/2 Tablespoons cornstarch 1 cup fresh blueberries 4 (6 ounce) salmon steaks 2 Tablespoons olive oil salt and ground black pepper, to taste Pour 1/4 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries, and keep warm over low heat.
Preheat grill or broiler to medium high-heat. Brush salmon with oil, and season to taste with salt and pepper. Grill or broil until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
Blueberry muffins...I'm sure everyone has their favorite recipe.
I like to add blueberries to pancakes. Both inside and on top.
A pie , parfait, put them on oatmeal, mix them in some vanilla ice cream or my most absolute favorite way just rinse them and eat.
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