Going blueberry picking this morning---anyone have a recipe they would like to share?? I usually just add them to pancakes, waffles and muffins/breads. Want something new.
Thanks ladies have a great day
Joni
Occasionally instead of just dropping the berries down into the batter, I make blueberry sauce to go on top.
Blueberry Sauce
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
Blueberry Butter Tarts
12 tart shells
1 1/2 cups of fresh blueberries
1 egg
1/2 cup of corn syrup
1 tsp of lemon juice
3/4 tsp of vanilla extract
1/3 cup of brown sugar
3 Tbsp of melted butter
In a bowl mix egg, corn syrup, vanilla, lemon juice and melted butter.
Add brown sugar and flour, mix until sugar is dissolved.
Divide blueberries among the tart shells, and pour mixture on top of the blueberries until shells are 3/4 full.
Bake at 375 for 18-20 minutes.
Freeze and blend with lemon juice and agave syrup for a blueberry slushie
OATMEAL BLUEBERRY PANCAKES
1/2 cup whole wheat flour (i use whole wheat pastry flour)
1/2 cup all-purpose flour (i use whole wheat pastry flour)
2 tablespoons brown sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups quick cooking oats
2 cups milk (plant or animal)
3 eggs, beaten (or egg substitute)
1/4 cup olive oil (I think that olive oil is too heavy; I use softened butter)
1/2 cup frozen blueberries
Preheat a lightly oiled griddle over medium heat. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
In a small bowl, mix oats and milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
Here is an unusual salad; it is a great way to introduce a new grain to your family
Blueberry Wheat Berry Salad
3/4 cup uncooked wheat berries
2 cups fresh blueberries
1 cup minced celery
1/2 cup minced red onion
2 teaspoons dried dill weed
6 tablespoons fresh lime juice
2 tablespoons honey
1 teaspoon dry mustard
1/2 teaspoon paprika
Spinach leaves
Rinse wheat berries and place in medium pot with 11/2 cups water.
Bring to a boil; reduce heat to very low, cover and simmer for 60 minutes. Refrigerate until chilled. Combine the blueberries, chilled wheat berries, celery, onion and dill in a medium-size bowl. In a small bowl, whisk together lime juice, honey, dry mustard and paprika. Toss dressing with wheat-berry salad. Serve on a bed of fresh spinach leaves.
And this is my favorite:
Blueberry Grunt
1 cup (250 ml) whole wheat pastry flour
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
1/2 cups (125 ml) heavy cream
2 cups (500 ml) ripe fresh blueberries
1 cup (250 ml) water
1/2 cup (125 ml) sugar
Additional heavy cream or whipped cream (please whip your own, don't use that spray-can stuff) for garnish
Sift the flour, baking powder, and salt into a mixing bowl. Stir in the cream to make a smooth batter. Combine the blueberries, water, and sugar in a large saucepan and bring to a boil over moderate heat. Boil for 1 minute. Drop the batter onto the blueberry mixture by tablespoonfuls, forming 4 to 6 dumplings about 1 inch (2 cm) apart. Reduce the heat to low and simmer tightly covered for 20 minutes. To serve, transfer the dumplings to individual serving dishes and spoon the blueberry sauce over and around them. Garnish with heavy cream or whipped cream if desired.
Robin in Chicago
Quoting QandA:
Blueberry Butter Tarts
12 tart shells
1 1/2 cups of fresh blueberries
1 egg
1/2 cup of corn syrup
1 tsp of lemon juice
3/4 tsp of vanilla extract
1/3 cup of brown sugar
3 Tbsp of melted butter
In a bowl mix egg, corn syrup, vanilla, lemon juice and melted butter.
Add brown sugar and flour, mix until sugar is dissolved.
Divide blueberries among the tart shells, and pour mixture on top of the blueberries until shells are 3/4 full.
Bake at 375 for 18-20 minutes.
Will you please post your recipe for the shell?
Thank you!!
Robin in Chicago
Red, White and Blue Parfaits (1 Toddler Parfait)
2 Tbsp Grape-Nuts Cereal
2 Tbsp Yogurt
2 Tbsp Raspberries, chopped
2 Tbsp Blueberries, chopped
1. In a small glass, place a tablespoon of Grape-Nuts.
2. Add a tablespoon of yogurt.
3. Add 2 tablespoons of chopped raspberries.
4. Add a tablespoon of Grape-Nuts.
5. Add a tablespoon of yogurt.
6. Add 2 tablespoons of chopped blueberries.
7. Serve.
I have made this twice in the last two weeks and it was a hit. I used blueberries instead of cherries. I also used cashews instead of almonds for the topping. My bf loves this pie. It was so easy and so yummy and very versitile. Hope this works for you.
Cherry-Vanilla Cream Pie
These days, truly delicious sweet cherries -- firm, deep red, and unbelievably sweet -- are pretty commonly available at certain times of the year. And when that times arrives, we suggest trying this pie, an almond-scented custard studded with cherries, nestled in a buttery crust and crowned with almond streusel topping.
Crust
Use any single-crust pie crust recipe sized for a 9-inch pan.
Filling
1 cup (7 ounces) sugar
1/4 cup (1 ounce)King Arthur Unbleached All-purpose Flour
1/4 teaspoon salt
2 large eggs
1 cup (8 ounces) heavy cream
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 to 1 3/4 cups pitted, halved sweet cherries (about 3/4 pound to start)
Streusel Topping
1/4 cup (2 ounces) butter
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (3 ounces) glazing or confectioners' sugar
3/4 cup (2 1/2 ounces) diced almonds (blanched or not)
a pinch of salt
Crust: Roll the dough and fit it into a 9-inch pie pan, crimping the edges. Prick the bottom of the crust with a fork or dough docker, and if possible, use pie weights or a nesting pan to line the crust; this will keep it from bubbling. Bake ("blind-bake") the crust in a preheated 425°F oven for 15 to 18 minutes, until it's lightly browned. Remove it from the oven, and reduce the oven heat to 400°F. Allow the crust to cool slightly before removing the weights or the nesting pan. If you didn't line the crust and it puffed up, prick it gently with a fork to deflate it.
Filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt. Add the remaining ingredients, except the cherries, and whisk well. Let the mixture sit for 10 minutes, or for the time it takes to pit and slice the cherries. Whisk the filling together once again; this helps the sugar to dissolve.
Pour the filling into the pre-baked crust. Sprinkle the cherries over the top. Some will sink -- don't worry, they're supposed to. Use a pie crust shield or aluminum foil to shield the top edge of the crust. Bake the pie in a 400°F oven for 20 minutes. While the pie is baking, make the streusel topping.
Streusel Topping: If you have a food processor, just place all of the topping ingredients into the work bowl and process until it begins to form crumbs. To prepare the topping by hand, finely chop the almonds (or use almond flour -- the texture will be a bit less "chunky"), then whisk in the sugar, flour and salt. Rub or cut in the butter to form crumbs.
By the time the pie has baked for 20 minutes, it will have just begun to set up around the edges. Carefully sprinkle the streusel over the top, leaving the crust shield in place. Bake the pie for an additional 20 to 25 minutes, or until it's puffed, the crumbs are very lightly browned at the edges, and/or an instant-read thermometer inserted into the center reads above 160°F.
Remove the pie from the oven, cool for about 2 hours, and sprinkle with confectioners' or glazing sugar before serving. Refrigerate any uneaten pie. Yield: 8 to 12 servings.
Nutrition information per serving (1/8 of pie, 142g): 543 cal, 29g fat, 6g protein, 26g complex carbohydrates, 38g sugar, 1g dietary fiber, 127mg cholesterol, 185mg sodium, 101mg potassium, 261RE vitamin A, 1mg vitamin C, 2mg iron, 50mg calcium, 86mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 5, Summer 2001 issue.
Jalapeno Brownies
- joni888
on Jul. 18, 2009 at 10:05 AM