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A
to Z
Recipes
July 15,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
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publication.
Welcome to your Sunday edition of A
to Z Recipes Newsletter. Before we get to Patricia's wonderful
issue, I will share with you the loss of a wonderful person in my life,
Larry W. Holmes from
Mississauga,
Ontario, Canada. His passing has affected me as much, if not
more, than when I heard my own father had died. My family history is
odd but suffice it to say that my own father demonstrated that any
association with me was due to biology. He never showed me love or
guidance. Larry opened his heart to me and was the father I never had.
The dozen or so years I knew and loved him totally made up for anything
missing from my biological father. He demonstrated unconditional love
and support. And, when I was blessed to finally meet him, his strong
arms around me were like those of a guardian angel. He is the primary
reason I have continued A to Z Recipes. He said I was loved and needed.
I never felt unloved again. With few exceptions, we communicated daily,
then weekly. More recently he was involved in teaching the elderly
computer skills and we would not talk as frequently. I will take his
love to my grave. I can hardly take a deep breath right now... it still
hurts. But Larry taught me to be grateful for what I have; never to
worry about what I never had, or what I no longer have. I will always
have Larry in my heart.
Larry W.
Holmes, 1921-2012
The new Monthly Theme topic
is Easy
Desserts. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes. Is it your time to
share?
We'll see you here again on Wednesday, God willing. Now, here's
Patricia . . .
One
of my fondest
memories is heading out to the country and looking for wild blueberry
patches. And while picking, kept our eyes open for snakes and a
possible black bear. Never did see either. Those tiny, juice beads were
a chore to pick, but in a blueberry pie win hands down over cultivated
berries. Unfortunately urban sprawl wiped out a lot of the wild patches
so those memories remain just that.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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July is national blueberry month
because that is the peak of the harvest season.
Blueberries keep you fresh, active, fit, sharp, and in a good mood! Top
10 health benefits of blueberries:
Blueberries are naturally low in both fat and sodium.
The highest antioxidant capacity of all fresh fruit
Neutralizes free radicals which can affect disease and aging in the body
Aid in reducing belly fat
Helps promote urinary tract health
Been proven to preserve vision
Brain health
Heart disease
Constipation & Digestion
Cancer
Blueberries keep you fresh, active, fit, sharp, and in a good mood!
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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American
poet, Robert Frost, loved blueberries so he wrote a poem about
them. You guessed it; the poem was called "Blueberries."
Blueberries are one of the only natural foods that are truly blue in
color. The pale, powder-like protective coating on the skin of
blueberries is called "bloom."
The annual harvest of North American blueberries would cover a four
lane highway from Chicago to New York if spread out in a single layer.
The anthocyanin present in blueberries is good for eyesight.
Blueberries contain more antioxidants than most other fruits or
vegetables and may help prevent damage caused by cancer, heart disease,
and Alzheimer's.
A blueberry extract diet improves balance, coordination, and short-term
memory in aging rats.
The blueberry industry of North America ships over 500 metric tons of
fresh berries to Japan each year and over 100 metric tons to Iceland.
Blueberries grow best in acidic soil at a pH of four to five and make a
good container plant.
Minnesota claims the blueberry muffin as its official state muffin and
New Jersey claims the berry as its official state fruit.
Maine is the blueberry production capital of North America and produces
almost 100 percent of all berries harvested in the country.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Just
like other fruits and vegetables, blueberries are an important
part of history. They have always been abundant on the North American
continent, making them a staple in the diet of Native Americans as well
as the first colonists who settled in North America.
Native Americans once called them "star berries," because the five
points of blueberry blossoms make a star shape.
Blueberry juice had medicinal value for Native Americans and was used
to treat persistent coughs and other illnesses. They also used
blueberries in non-traditional ways like making dye from blueberry
juice for textiles and baskets.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is:
Easy Desserts
With summer temperatures so high,
we're all into easy. That usually means fewer ingredients but not
always. Meringue has few ingredients but I hate lugging out my mixer.
And the clean-up. Whew! What we're looking for are recipes that are
easy to make. I know using a pre-made crust, or a cookie/cake mix can
make a huge difference in the time and labor involved. So, share some
dessert recipes that are really easy to put together. They will go
fast, for sure! Share
yours with us here, won't you? We will collect them through this month
and publish them on the first Sunday possible of the following month.
Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Easy Desserts". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Easy
Desserts.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Easy Desserts" has a deadline of July 31,
2012,
and will be posted on August 12, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Easy
Desserts. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Blueberry Pie, he walks on by
and I don't know what to do
with that Blueberry Pie,
but I'm gonna try.
Oh, Blueberry Pie, sad and shy,
won't you come out of your shell?
Life is swell, so are you!
Please don't be so very blue.
Come on blue! There is a party in your head.
Be my friend and we will laugh 'til we turn red.
Want to know why I picked you from the bunch?
You looked so sweet -- let's say I had a hunch
that you'd be silly, I'd be silly;
We'd be a pair!
Life is peachy, let's go bananas,
no one will care!
Blueberry Pie, let's have fun,
'cause when all is said and done
I love you, yes I do,
'cause, Blueberry, you're true blue.
Oh, Blueberry, you're so very berry blue.
Oh, so very berry blue.
I love a Blueberry. I hug a Blueberry.
Oh, yes I do. You know I do.
Irresistable you! Irrepresable you!
I love a Blueberry. I hug a Blueberry. I love a Blueberry.
Don't you know it? I, I mean to show it.
You know I mean to show it.
Berry blue, berry, berry blue.
Blueberry Pie, he's from the upper-crust;
Rolling in dough, he's half-baked and bound to bust!
So don't be flaky,
come on, now, take me to your bakery.
We'll be jamming, ovens slamming,
the whole world will see.
Blueberry Me! Without you
there would be no berry pie.
Tell me why you can't see
you are necessary.
Blueberry Pie, let's have fun,
'cause when all is said and done
I love you, yes I do,
'cause, Blueberry, you're true blue!
Oh, Blueberry, you're so very berry blue!
Oh, so very berry blue.
I love a Blueberry. I hug a Blueberry. I love a Blueberry.
Oh, love a Blueberry. He's so necessary, to people!
I love a Blueberry. I hug a Blueberry. I love a Blueberry.
Oh, he's so necessary. He's so necessary.
Blueberry Pie!
Sung by Bette Midler
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
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Review link and make sure to include the following to qualify
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Recipe title
Name of submitter (who submitted the recipe?)
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Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send
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BLUE BURGERS
2 slices whole-wheat bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
12 ounces 90%-lean ground beef
Place bread in a food processor and pulse into fine crumbs. Transfer to
a large bowl. Add blueberries, vinegar, mustard, Worcestershire,
garlic, salt and pepper to the food processor- puree. Scrape into the
bowl with the breadcrumbs. Add ground beef and mix well with a potato
masher. Divide the mixture into four equal portions; form into
1/2-inch-thick patties, about 4 inches in diameter.
Meanwhile, preheat broiler or heat an indoor or outdoor grill to
medium-high. If using the broiler, coat a broiler pan with cooking
spray. If using a grill, oil the grill rack by rubbing it with an
oil-soaked paper towel. Cook burgers until browned and no longer pink
in the center, 4 to 5 minutes per side. Serve immediately, with or
without rolls and toppings
BLUEBERRY SLUMP
~Thank you, Sheryl
J.
4 tablespoons unsalted butter, melted
3 pints fresh blueberries, picked over
1/2 cup sugar
Grated rind and juice of 1 lemon
3 tablespoons water
12 slices toasting bread
Extra sugar (for sprinkling)
Set the oven at 375 degrees. Butter a deep 2 1/2 quart baking dish. In
a saucepan over medium-low heat, combine the berries, sugar, lemon rind
and juice, and water. Cook, stirring often, for 5 minutes or until some
of the berries collapse. Butter the bread. Cut the slices on the
diagonal into quarters.
Add a spoonful of the berry juices to the dish. Add a layer of bread,
buttered sides up, then berries and sauce. With the back of a spoon,
press down on the mixture so the bread absorbs the juices. Continue
layering, ending with bread arranged to form a pattern. Sprinkle the
bread with sugar. Bake the slump for 20 to 25 minutes or until the top
is golden. Watch it carefully so it does not burn. Cool for 5 minutes.
Serve with vanilla ice cream or heavy cream.
BLUEBERRY VINEGAR
4 cups blueberries
1 quart balsamic vinegar
1/4 cup sugar
1 strip lime peel (cut in strips from 1, green part)
1 cinnamon stick (3-inch)
In a large non-reactive saucepan, crush blueberries with a potato
masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon
and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Cool slightly and pour into a large bowl. Cover and refrigerate for 2
days to allow flavors to blend.
Place a wire mesh strainer over a large bowl. In batches, ladle
blueberry mixture into strainer, pressing out as much liquid as
possible. Discard solids. Pour vinegar into clean glass bottles or
jars, and refrigerate, tightly covered, indefinitely. Use in salad
dressings or drizzled over chicken or beef.
CORNISH HENS WITH
SAUTEED BLUEBERRIES
4 halves (about 3 pounds) Cornish game hens or squabs, halved
2 tablespoons Balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
16 garlic cloves, peeled
2 tablespoons unsalted butter, divided
2 tablespoons honey
6 Thyme sprigs
1/3 cup minced shallots
2 cups blueberries
1 tablespoon red wine vinegar
Preheat oven to 375 degrees. Rub hens with balsamic vinegar; season
with salt and pepper. Place on a rack in a roasting pan; roast until
thigh juices run clear, about 35 minutes. Blanch garlic cloves in
boiling water. In a skillet, combine 1 tablespoon of the butter, the
honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced
to a syrup and garlic turns golden brown, stirring often, about 20
minutes; remove thyme sprigs.
In a skillet, over medium heat, melt the remaining 1 tablespoon butter.
Add shallots; cook and stir until tender, about 3 minutes. Add
blueberries; cook until they soften, about 4 minutes. Stir in red wine
vinegar; simmer until mixture has a saucy consistency, about 2 minutes.
Arrange each hen half on warm plate. Spoon sautéed blueberries and
sweet garlic cloves around hens.
WILD BLUEBERRY
PANCAKES
~Thank you, Sue
1 1/4 cup flour
1/4 cup sugar
2 1/2 teaspoons baking powder
Pinch salt
2 eggs, separated
1 cup milk
3 tablespoons vegetable oil
1/2-1 cup wild blueberries or huckleberries
Combine flour, sugar, baking powder and salt in a large bowl. In
another bowl, beat egg yolks slightly; stir in milk and oil. Pour over
dry ingredients and mix. Whip egg whites until stiff; fold whites into
batter. Spoon batter onto hot griddle. Drop as many blueberries as you
want on each pancake and cook until done, turning once.
BLUEBERRY SAUCE
1/2 cup sugar or Splenda
1 tablespoon cornstarch
1/3 cup cold water
2 cups fresh or frozen blueberries
1 teaspoon butter
In a saucepan, combine sugar, cornstarch and water. Stir in
blueberries; cook 1 minute or until thick. Stir in butter. Serve over
pancakes, ice cream or coffee cake.
BLUEBERRY SALAD
8 cups fresh blueberries
8 ounces cream cheese, softened
8 ounces sour cream
1 cup sugar
1/2 teaspoon vanilla
Topping:
1/2 cup brown sugar
1 1/2-2 cups chopped pecans
Combine cream cheese, sour cream, sugar and vanilla with a mixer. Fold
in blueberries. Pour into a 9×13-inch pan. Combine brown sugar and
pecans; sprinkle evenly over mixture in pan. Chill several hours or
overnight.
BLUEBERRY SCONES
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1/3 cup butter
1/3 cup buttermilk
1 egg
1 cup fresh or dry packed, frozen blueberries
Sift together dry ingredients and cut in butter with 2 knives or pastry
blender. Add buttermilk to egg reserving 1 tablespoon unbeaten egg
white. Beat until blended. Pour into dry ingredients all at once,
stirring quickly. Lightly fold in blueberries. Turn out onto a lightly
floured surface. Pat to 1/2-inch thickness. Cut into squares, triangles
or diamonds with a floured knife. Brush with egg white diluted with 1
teaspoon water. Sprinkle with granulated sugar. Bake on an ungreased
cookie sheet at 425 degrees for 10-15 minutes. Makes 15-20 medium
scones.
BLUEBERRY SOUR CREAM
MUFFINS
~Thank you, Marion
4 eggs
2 cups sugar
1 cup oil
1 teaspoon vanilla
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups blueberries
In a large bowl, beat eggs; add sugar and mix well. Add remaining
ingredients except blueberries; mix well. Fold in blueberries. Line a
muffin pan with paper liners; fill cups 2/3 full with batter. Bake at
400 degs for 20 minutes.
BLUEBERRY PIE
1-9 inch baked pie crust
3/4 cup sugar
6 tablespoons butter or margarine
4 tablespoons flour
1 cup water
1 teaspoon vanilla
1 quart fresh blueberries
Freshly whipped cream
In a medium saucepan, combine sugar, butter, flour and water. Cook
until thick. Cool and add vanilla. Fold in blueberries. Pour into the
baked pie shell. Top with whipped cream. (Fresh raspberries can be
substituted for blueberries
SLOW COOKER BERRY
COBBLER
1 1/4 cup all-purpose flour, divided
1 cup + 2 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup skim milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups unsweetened fresh raspberries, or if frozen, thawed and drained
2 cups unsweetened fresh blueberries, or if frozen, thawed and drained
In a mixing bowl, combine 1 cup flour, 2 tablespoons sugar, baking
powder and cinnamon. In a separate bowl, combine egg, milk and oil.
Stir into dry ingredients until moistened. Batter will be thick. Spray
a 5-quart slow cooker with cooking spray. Spread batter evenly in
bottom. Combine salt, remaining flour, remaining sugar and berries in a
bowl. Toss to coat berries. Spread berries over batter. Cook on high 2
to 2 1/2 hours, or until a toothpick inserted into cobbler comes out
clean.
PEACH BLUEBERRY PIE
Pastry:
2 cups sifted flour
1 teaspoon salt
3/4 cup shortening
4 tablespoons cold water
Combine flour and salt. Using a fork, cut in shortening until crumbly.
Add water and continue mixing with fork until dough pulls away from
sides of bowl. Divide dough into 2 balls. Roll out each crust using as
little flour as possible for a flaky crust. Line a pie tin with one
crust.
Filling:
2 tablespoons lemon juice
3 cups sliced peaches
1 cup blueberries
1 cup sugar
2 tablespoons quick tapioca
1/2 teaspoon salt
2 tablespoons butter or margarine
Mix filling ingredients together in a medium bowl. Pour into crust and
cover with top crust. Brush top crust with 1 egg yolk beaten with 1
tablespoon water. Bake at 400 degrees for 45-50 minutes.
WHITE CHOCOLATE ICED
BLUEBERRY LOAF
2 1/2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup buttermilk
1/4 cup butter or margarine, melted
2 eggs
1 1/2 cups fresh or frozen blueberries (do not thaw)
1/2 cup chopped pecans
Icing:
1/4 cup vanilla baking chips
3 tablespoons powdered sugar
1-2 tablespoons milk
Grease bottom only of a 9×5-inch loaf pan. In a large bowl, mix flour,
sugar, baking powder, salt and allspice. Beat in buttermilk, butter and
eggs until blended. Stir in blueberries and pecans. Spread in pan. Bake
at 350° for 75-80 minutes or until toothpick inserted in center comes
out clean. Run knife around edges of pan to loosen loaf; cool.
Microwave baking chips, uncovered on high until melted. Beat in
powdered sugar and enough milk until smooth. Drizzle icing over loaf.
CRANBERRY SURPRISE
~Thank you, Lori
3 cups fresh or frozen coarsely chopped cranberries
1/2 cup fresh or frozen blueberries
1/2 cup chopped pecans or sliced almonds
1/3 cup flaked coconut
1 1/2 cup sugar, divided
1 large egg
1/2 cup all-purpose flour
6 tablespoons butter or margarine, melted
Combine cranberries and blueberries. Spoon mixture into a lightly
greased 9-inch pie plate. Combine pecans and coconut, sprinkle over
cranberry mixture. Top with 1 cup sugar. Beat egg and remaining 1/2 cup
sugar at medium speed with an electric mixer until blended. Add flour
and butter; beat at low speed until blended. Spread batter evenly over
pie filling. Bake at 325 degrees for 1 hour or until golden. Cool
completely on a wire rack. Store in refrigerator. Yields 8 servings
BLUEBERRY BUTTERMILK
MUFFINS
4 tablespoons unsalted butter, melted
2 large eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
1 cup buttermilk
1 1/2 cup fresh blueberries, washed and drained
1 teaspoon cinnamon, optional
1/4 teaspoon nutmeg, optional
Streusel Topping: (optional)
3/4 cup all-purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 tablespoons butter, melted but not hot
Grease 12 large or 24 small muffin cups with non-stick cooking spray.
Beat eggs; set aside. In a large bowl, combine flour, baking powder,
sugar, salt, cinnamon and nutmeg. Make a well in the flour mixture. Add
buttermilk, eggs and butter. Mix gently, just until moistened. Gently
stir in blueberries. Spoon batter into muffin pan cups. For topping,
combine flour, oatmeal, brown sugar, cinnamon and nutmeg. Stir in
butter with fork until combined. Use hands to form clumps. Sprinkle on
top of muffins Bake at 400 degrees for 20-23 minutes, depending on size
of muffins, until golden brown. Cool in pan for 5 minutes; remove to
rack to cool.
BLUEBERRY BUCKLE
1/2 cup shortening
3/4 cup sugar
1 egg
2 cup all-purpose flour
2 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 cup fresh blueberries
1/2 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter or margarine
In a bowl, cream shortening and 3/4 cup sugar. Add egg; beat until
light and fluffy. Sift together 2 cup flour, baking powder and salt;
add to creamed mixture alternating with milk. Spread in a greased
7×11-inch baking pan. Top with berries. Combine 1/2 cup sugar, 1/2 cup
flour and cinnamon. Cut in butter until crumble; sprinkle over berries.
Bake at 350 degrees for 45 minutes. Serve warm.
APPLE BLUEBERRY PIE
Cooking spray
2 tablespoons corn starch
4 golden delicious apples
1 refrigerated pie crust
1 teaspoon milk
2/3 cup sugar
1/8 teaspoon salt
1 pint fresh blueberries
1 teaspoon sugar
Peel, core and slice apples 1/4-inch thick. Coat a 9-inch glass pie
plate with cooking spray. In a bowl, mix sugar, cornstarch and salt.
Add apples and berries. Mound coated fruit in pie shell and gently
press to compact. Cover with top crust. Brush crust with milk and
sprinkle with 1 teaspoon sugar. Bake at 375° for 50 minutes until
apples are tender and crust is brown.
BLUEBERRY FRENCH
TOAST
12 slices white bread, crusts removed
2 packages (8 ounce) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
Cut bread into 1-inch cubes. Place half into a greased 9×13-inch baking
dish. Cut cream cheese into 1-inch cubes. Place over bread. Top with
blueberries and remaining bread. In a large bowl, beat eggs, milk and
syrup. Pour over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and
bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes
longer until golden brown and center is set. For sauce, combine sugar,
cornstarch and water. Bring to a boil over medium heat. Boil for three
minutes; stirring constantly. Stir in blueberries, reduce heat and
simmer for 8-10 minutes until berries have burst. Stir in butter until
melted. Serve over French toast.
BLUEBERRY CRUMBLE
PIZZA
1 refrigerated pie crust
1 pint fresh blueberries
1/2 cup butter at room temperature
1 cup all-purpose flour
1 cup granulated sugar
Cinnamon for sprinkling
Roll out pie crust to fit a pizza pan. Evenly distribute a single layer
of blueberries over crust. In a small mixing bowl, combine butter,
flour and sugar until crumbly. Sprinkle crumbles over blueberries.
Sprinkle with desired amount of cinnamon. Bake at 350 degrees for 40
minutes. Cool completely before serving.
BLUEBERRY CREAM PIE
~Thank you, Lyn
1 cup sour cream
2 tablespoon flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg
2-1/2 cups fresh blueberries
Topping:
3 tablespoons flour
3 tablespoons margarine
3 tablespoons chopped pecans
Beat sour cream, flour, sugar, vanilla, salt and egg for 5 minutes on
medium speed. Fold in blueberries. Pour into a 9-inch unbaked pie
crust. Bake at 400 degrees for 25 minutes. Blend topping ingredients
together and sprinkle on top of pie. Bake another 10 minutes.
BLUEBERRY CORN
MUFFIN CAKE
2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter
1 1/2 cup sugar
3 eggs
1 tablespoon finely shredded orange peel
1 1/2 cup buttermilk
3 cups fresh or frozen unsweetened blueberries (do not thaw)
Glaze:
1/2 cup orange marmalade
3 tablespoons sugar
3 tablespoons unsalted butter
4 teaspoons whipping cream
Stir together flour, cornmeal, baking powder and salt; set aside. In a
large bowl, beat together butter and sugar until fluffy. Add eggs, one
at a time, beating after each addition. Stir in orange peel. Add to dry
ingredients alternately with buttermilk, beating at low speed just
until moistened. Fold in blueberries. Spread evenly in a greased and
floured 10-inch tube pan. Bake at 375 degrees for 55-65 minutes or
until knife inserted in center comes out clean. Cool 15 minutes in pan,
remove and cool completely on wire rack. For glaze, combine all glaze
ingredients in a small saucepan. Bring to a boil, stirring to dissolve
sugar. Boil for 5 minutes. Cool and drizzle over cake.
CREAM CHEESE FRENCH
TOAST
18 slices, dense white bread, crusts removed
2 packages (8 ounce) cream cheese, cubed
1 cup fresh blueberries
10 eggs
1/3 cup maple syrup
2 cups milk
Blueberry Sauce:
1 cup cold water
1 cup sugar
2 tablespoons cornstarch
1 cup fresh blueberries
1 tablespoon butter
Cut bread slices into cubes. Spray a 9×13-inch pan with cooking spray.
Spread half of the bread cubes in pan. Place cream cheese cubes on
bread cubes; top with blueberries and remaining bread cubes; set aside.
Whisk eggs, syrup and milk; pour over bread. Press down on mixture.
Cover and refrigerate overnight. Remove mixture from refrigerator 20
minutes prior to baking. Bake covered at 350 degrees for 30 minutes,
uncover and bake 30 minutes longer. For sauce, combine water, sugar and
cornstarch. Heat mixture over medium heat until thickened and clear;
add blueberries and butter. Pour sauce over individual pieces for
serving.
BERRY AND BANANA
TERRINE
2 envelopes (1/4 ounce each) unflavored gelatin
2 cups white grape juice
1/2 cup sugar
5 1/2 to 6 cups of mixed fresh berries and slices of banana (berries
can include boysenberries, strawberries, blueberries, raspberries, and
blackberries)
In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften
2 to 3 minutes. Heat sugar with another 1/4 cup grape juice in a small
saucepan over medium-high heat until dissolved. Remove from heat; stir
in softened gelatin until dissolved, then stir in remaining 1 1/2 cups
grape juice. Place berries in a 4-by-8-inch (6 cup capacity) loaf pan;
pour gelatin mixture over, pressing berries gently to submerge
completely (remove a few berries if necessary.) Refrigerate until firm,
at least 3 hours. To unmold, dip bottom of pan in hot water about 5
seconds. Invert onto a serving platter, and shake firmly to release.
Slice to serve. Serve with whipped cream. Serves 6-8.
BUTTERMILK DUMPLINGS
For the Sauce:
3 cups blueberries
1/4 cup water
3-4 tbsp sugar (to taste)
1 1/2 tsp cornstarch mixed with 1 tbsp water
For the dumplings:
1 cup all purpose flour
1 tbsp sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp fresh nutmeg
3/4 cup buttermilk (approx)
1 tsp vanilla
For the sauce: In a medium saucepan, combine the berries, water and
sugar. Bring to a boil and cook for about 10-15 minutes, until most of
the berries have popped. Stir in the cornstarch/water mixture and cook
for an addition minute, until the syrup thickens slightly. Turn heat to
a low simmer and cover.
Meanwhile, make the dumplings. Combine flour, sugar, salt, baking
powder and nutmeg in a medium bowl. Add in the vanilla and gradually
add in the buttermilk, stirring until the dough comes together. The
final dough should be wetter than a scone dough, but thicker than
waffle or pancake batter, so if it is too dry, add an extra tablespoon
or two of buttermilk.
Drop golf-ball sized dollops of dough (3-4 at a time, depending on your
sauce pan) into the blueberry sauce. Cover the saucepan and cook for
7-10 minutes (depending on the size of your dough balls), until the
dumplings spring back slightly when you poke them with a spoon.
Scoop out, along with some sauce, and serve immediately - alone or with
ice cream.
BLUEBERRY LEMON
COBBLER
Special thanks to Washington State blueberry growers for the following:
6 cups blueberries
1/4 + 1/4 cup sugar
1 + 1/2 teaspoon ginger, powdered
1 1/2 + 1/2 teaspoons cinnamon
Zest of 1 lemon
2 1/2 tablespoons lemon juice
1 1/4 cup oats
1/3 cup brown sugar
1/8 teaspoon nutmeg
1/4 cup flour
1/8 teaspoon salt
1/3 cup pecans, chopped
4 tablespoons butter, melted
Pre heat your oven to 375 degs. In a medium mixing bowl, mix together
the blueberries, 1/4 cup sugar, 1 teaspoon ginger, 1 1/2 teaspoons
cinnamon, lemon zest and lemon juice. Place berries in a 8 cup non
greased baking dish. In a medium mixing bowl, stir together the oats,
1/3 cup brown sugar, 1/4 cup sugar,1/2 teaspoon ginger, 1/2 teaspoon
cinnamon, nutmeg, flour, salt, pecans and melted butter until well
incorporated. Spread the oat topping over the blue berries in an even
layer. Bake in the middle rack of the oven for 30-35 minutes. If the
topping starts to brown too much cover the cobbler with foil. Serves 6-8
BAKED BLUEBERRY
BREAKFAST OATMEAL
PUDDING
6 cups blueberries
1/2 cup lightly toasted hazelnuts (filberts), with skin
1/2 cup lightly toasted cashews
1/2 cup old-fashioned rolled oats (not instant)
3/4 cup unsweetened applesauce 2 tsp vanilla extract
2 Tbsp honey or maple syrup 2 tsp cinnamon 1/8 tsp fine sea salt
1-1/4 cups milk
1/2 cup (fresh or frozen blueberries or other berries (do not thaw
first if frozen)
Preheat oven to 350 degs. Grease a 4-6 cup (1-1.5 L) casserole dish. In
the bowl of a high-speed blender*, place the nuts, oats, applesauce,
vanilla, agave, cinnamon and salt. Pour the milk over all and blend for
about a minute, until perfectly smooth and creamy. Pour mixture into
the casserole dish, then gently fold in the blueberries (scatter a few
extra blueberries over the top if you like, as they won't sink).
Bake in preheated oven for 40-50 minutes, rotating the casserole about
halfway through, until
the edges begin to puff and crack and the top appears dry. Allow to
cool somewhat before serving; may be served warm or cold (the pudding
thickens up and becomes more dense as it cools). Store, covered, up to
4 days in the refrigerator. May be frozen.
*To make with a regular blender: Pour in the milk first, then add the
remaining ingredients (except blueberries). You may need to blend in
batches to achieve an equally smooth consistency.
BLUEBERRY BUTTER
Special thanks to the Gulf South Blueberry growers for the following:
½ cup butter
2 tablespoons honey
¼ teaspoon cinnamon
Dash of orange zest
¼ teaspoon allspice
¼ cup blueberries
¼ tsp. nutmeg
Blend in blender and store in refrigerator.
BLUEBERRY CHUTNEY
SALAD
1 tablespoon olive oil
1 small onion, finally chopped (about ¼ cup)
2 pints blueberries, washed
1 tablespoon sugar
Pinch each of ground cinnamon, cloves, allspice
Fresh ground black pepper, to taste
2 tablespoons red wine or balsamic vinegar
6-8 ounces feta or goat cheese, cut into small chunks
3 strips bacon, fried and crumbled
1 bag of spinach or other rinsed and dried salad greens
Saute onion in pan with oil. Add the blueberries, sugar and spices,
shaking the pan while cooking. Add vinegar and cook a few minutes until
the juice thickens to a nice sauce. Prepare the salad greens in a bowl,
arranging the bacon and cheese on top. Serve chutney warm and
immediately on top of the bed of lettuce.
ROASTED TURKEY
SANDWICH WITH BLUEBERRY
CHUTNEY
Special thanks to the U.S. Highbush Blueberry Council for the following:
French baguette: 1 loaf
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons Tarragon, chopped
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper, freshly ground
Bibb leaf lettuce, cleaned
1 cup blueberry chutney, (recipe follows)
1/4 cup Asiago cheese, grated
12 ounces turkey breast, baked and sliced
Sliced tomato
Cut the bread in half lengthwise and place on a work surface, cut sides
up. Mix the mayonnaise with the mustard, tarragon, salt, and pepper.
Spread the mayonnaise on both sides of the bread to taste.
Cover mayo with lettuce leaves then spread with blueberry chutney. Top
with a little of the grated cheese and arrange the sliced turkey evenly
over the cheese and top with the sliced tomato. Place the top piece of
bread over the lettuce, pressing down to adhere. Slice crosswise on the
bias into equal portions, arrange on plates, and serve.
Berry Blueberry
Chutney
4 cups frozen or fresh blueberries
1 can (16 ounces) whole berry cranberry sauce
¼ cup sugar
3 tablespoons balsamic vinegar
1-½ teaspoons grated orange peel
1 teaspoon ground ginger
¼ to ½ teaspoon crushed red pepper
¼ teaspoon ground black pepper
In a medium nonreactive saucepan combine blueberries, cranberry sauce,
sugar, balsamic vinegar, orange peel, ginger, and red and black
peppers. Bring to a boil and boil uncovered, stirring frequently, until
slightly thickened, 15 to 20 minutes. Pour into clean jars. Cover and
refrigerate up to 3 weeks, or place in canning jars and process
according to manufacturer’s directions, or place in covered plastic
containers and freeze
BERRY BAKED APPLES
4 baking apples, such as Rome Beauty, Fuji or Northern Spy
½ cup dried fruit, such as blueberries, raisins and/or cranberries
½ teaspoon ground cinnamon
½ cup frozen, fresh or drained canned blueberries
½ cup apple juice
With a paring knife or apple corer, remove cores from the apples, peel
the top half of the apples. In a small bowl, toss dried fruit and
cinnamon. Set aside. In four microwavable bowls* (each large enough to
hold one apple), place 2 tablespoons blueberries and 2 tablespoons
apple juice. Place prepared apples on top of blueberries and evenly
divide dried fruit mixture into the cavities and around the apples.
Loosely cover each apple with plastic wrap or waxed paper Microwave
until apples are tender, about 6 to 8 minutes. Allow to cool, then
cover and refrigerate. Serve warm or cold for breakfast, snack or
dessert.
BLUEBERRY-SHRIMP
SALAD
Special thanks to Oregon Blueberry growers for the following:
3/4 pound (about 20) shelled medium-size shrimp, boiled or grilled
1 cup fresh blueberries
1/2 cup toasted Hazelnut pieces
1/2 cup edamame or green peas, cooked
5 ounces (about 4 cups) mixed salad greens
Lemon Vinaigrette (recipe follows)
2 ounces (about 1/2 cup) firm white cheese, such as feta, crumbled
In a large salad bowl, toss shrimp, blueberries, Hazelnut pieces,
edamame or peas and salad greens. Evenly divide salad onto six plates;
drizzle with Lemon Vinaigrette. Sprinkle cheese around edges of salad.
Serves 6
Lemon Vinaigrette:
In a small mixing bowl, whisk 1/4 cup vegetable oil, 1/2 teaspoon
grated lemon rind, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/8
teaspoon salt, 1/8 teaspoon pepper.
BLUEBERRY POLENTA
CAKE
1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose four)
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1/3 cup plain low-fat yogurt
2 tablespoons lemon juice
1/4 teaspoon grated lemon rind, packed
1 package (4.4 ounces) fresh blueberries (about 1 cup)
1 tablespoon confectioners’ sugar, optional
Preheat oven to 350 degs. With parchment or wax paper, line the bottom
of a 9-inch cake pan and spray well with cooking spray. In a small
bowl, stir together flour, cornmeal, baking powder, and salt. In a
large mixing bowl, whisk together the granulated sugar, oil, egg,
yogurt, lemon juice and rind; fold in flour mixture until just
combined, then fold in blueberries. Transfer to prepared pan; bake
until cake springs back when gently pressed in the center, about 35
minutes. Cool pan on a wire rack for 10 minutes. With a knife, loosen
edges before inverting cake onto a cake plate to cool to room
temperature. Just before serving, sift confectioners’ sugar over the
top or serve with Blueberry Compote, if desired.
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BLUEBERRY CORNBREAD
1 cup cornmeal
1 cup flour
4 teaspoons baking powder
¼ cup sugar
½ cup egg substitute
1 cup fat free half & half
¼ cup fat free sour cream
½ cup blueberries
Preheat oven to 425 degs. Spray 9 – 10 inch square baking dish with
cooking spray.In a medium bowl, combine cornmeal, flour, baking powder
and sugar in medium bowl and mix well. Add egg substitute, half &
half, and sour cream and mix until blended smooth. Fold in blueberries.
Spread batter in baking dish and bake 20-25 minutes until toothpick
inserted in center comes out clean. Serves 8.
Per Serving: 87 Calories, 0g Fat, 18g Carbohydrates, 3g Protein, 1mg
Cholesterol, 148mg Sodium.
GRILLED HALIBUT
4 5 - 6 ounces fresh or frozen halibut steaks or fillets (5-6 ounces
each)
1 1/2 cups fresh blueberries, rinsed and drained
1 teaspoon chopped fresh sage
1/2 teaspoon freshly ground black pepper
1 cup garlic croutons, coarsely crushed
1/4 cup chopped fresh sage
1 teaspoon finely shredded orange peel
1/4 teaspoon freshly ground black pepper
2 tablespoons orange juice
1 tablespoon olive oil
Olive oil (optional)
Lemon or orange wedges (optional)
Finely shredded orange peel (optional)
Fresh sage leaves (optional)
Thaw fish, if frozen. Rinse, pat dry with paper towels. For
blueberry-pepper jam: In a medium bowl, use a potato masher or fork to
mash 3/4 cup of the blueberries. Stir in the remaining 3/4 cup
blueberries, the 1 teaspoon sage, and the 1/2 teaspoon pepper. Cover
and chill until ready to serve.
In a small bowl, combine crushed croutons, the 1/4 cup sage, the 1
teaspoon orange peel, and the 1/4 teaspoon pepper. Add orange juice and
the 1 tablespoon olive oil, stirring until lightly moistened; set aside.
Lightly grease the rack of a grill. For a charcoal grill, place fish,
skin sides up if using fillets, on the rack of an uncovered grill
directly over medium coals. Grill for 5 minutes. Turn fish; top fish
evenly with crouton mixture, gently pressing onto fish. Grill for 7 to
10 minutes more or until fish flakes easily when tested with a fork.
(For a gas grill, preheat grill. Reduce heat to medium. Place fish on
greased grill rack over heat. Cover and grill as above.)
To serve, place fish on a serving platter. Serve with blueberry-pepper
jam. If desired, drizzle fish with additional olive oil. If desired,
garnish with lemon wedges, additional orange peel, and sage leaves.
Serves 4
Per Serving: 222 calories, 30g protein, 8g carbs, 7g total fa, 45mg
cholesterol,1gm dietary
BLUEBERRY TART
Nonstick cooking spray
2 tablespoons sugar
1 teaspoon cornstarch
1/8 teaspoon cayenne pepper
1/4 cup water
1 cup fresh blueberries
1 cup fresh raspberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 sheets frozen phyllo dough (9 x14-inch rectangles), thawed
Preheat oven to 375 degs. Lightly coat four 4x2x1/2-inch rectangular
tart pans that have removable bottoms with cooking spray; set aside. In
a small saucepan stir together 2 tablespoons sugar, the cornstarch, and
cayenne pepper. Stir in water and half of the blueberries. Cook and
stir over medium heat until mixture is thickened and bubbly. Fold in
remaining blueberries and the raspberries; set aside.
In small bowl stir together 1 tablespoon sugar and the cinnamon. Place
one sheet of phyllo on cutting board. Lightly coat with cooking spray;
sprinkle with about 1 teaspoon sugar mixture. Repeat layering with
remaining phyllo and sugar mixture, ending with cooking spray. With a
sharp knife, cut phyllo stack in half lengthwise and crosswise, forming
four rectangles. Ease rectangles into prepared tart pans.
Bake for 8 minutes or until phyllo is golden brown. Cool slightly;
remove shells from pans. Spoon filling into shells just before serving.
Serve warm or cool. Makes 4 servings.
Per Serving: 131 calories, 2gm protein, 29g carbs, 11g total fat, 14gm
sugar, 93gm sodium.
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BLUEBERRY CHICKEN SALAD
1 pound boneless, skinless chicken breast, trimmed of fat
8 ounces whole-wheat fusilli or radiatore
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
1/4 teaspoon salt
Place chicken in a skillet or saucepan and add enough water to cover;
bring to a boil. Cover, reduce heat to low and simmer gently until
cooked through and no longer pink in the middle, 10 to 12 minutes.
Transfer the chicken to a cutting board to cool. Shred into bite-size
strips.
Bring a large pot of water to a boil. Cook pasta until just tender,
about 9 minutes or according to package directions. Drain. Place in a
large bowl.
Meanwhile, place oil and shallot in a small skillet and cook over
medium-low heat, stirring occasionally, until softened and just
beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and
cook, stirring occasionally, until the feta begins to melt, 1 to 2
minutes.
Add the chicken to the bowl with the pasta. Add the dressing,
blueberries, thyme, lime zest and salt and toss until combined. Serve 6.
Per serving: 315 calories; 11 g fat ( 3 g sat , 6 g mono ); 49 mg
cholesterol; 33 g carbohydrates; 0 g added sugars; 23 g protein; 5 g
fiber; 238 mg sodium; 207 mg potassium.
TURKEY WITH
BLUEBERRY PAN SAUCE
1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1 pound turkey tenderloin
1 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme
2 cups blueberries
3 tablespoons balsamic vinegar
Preheat oven to 450 degs. Whisk flour, 1/2 teaspoon salt and pepper in
a shallow dish. Dredge turkey in the mixture. (Discard any leftover
flour. Heat oil in a large ovenproof skillet over high heat. Add the
turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the
turkey over and transfer the pan to the oven. Roast until the turkey is
just cooked through and no longer pink in the middle, 15 to 20 minutes.
Transfer the turkey to a plate and tent with foil to keep warm.
Place the skillet over medium heat. (Take care, the handle will still
be very hot.) Add shallots and thyme and cook, stirring constantly,
until the shallots begin to brown, 30 seconds to 1 minute. Add
blueberries, vinegar and the remaining 1/4 teaspoon salt; continue
cooking, stirring occasionally and scraping up any brown bits, until
the blueberries burst and release their juices and the mixture becomes
thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the
blueberry pan sauce. Serves 4
Per serving: 215 calories; 5 g fat ( 1 g sat , 3 g mono ); 45 mg
cholesterol; 15 g carbohydrates; 0 g added sugars; 29 g protein; 2 g
fiber; 273 mg sodium
BLUEBERRY PIE
1/2 cup sweetener (sugar substitute), such as Splenda
1/4 cup sugar
1/4 cup white all purpose flour, divided
1/4 cup liquid egg substitute, such as Egg Beaters
2/3 cup fat free sour cream
1/4 tsp vanilla extract
1/4 tsp butter flavor extract
2 cup fresh blueberries, or frozen
1frozen 9" pie crust
2 tbsp brown sugar substitute, granulated, such as Brown Sugar Twin
2 tbsp chopped walnuts
1 tbsp margarine, softened
Preheat the oven to 400 degs. In a large bowl mix together the sugar
substitute, granulated sugar, 2 tablespoons of the flour, egg
substitute, sour cream, vanilla and butter-flavor extracts. Mix until
smooth. Stir in the blueberries and pour into the pie crust. Bake on a
baking sheet until the filling begins to bubble, about 25 minutes.
In a cup, using a fork, mix together the remaining 2 tablespoons flour,
the brown sugar replacement, walnuts, and margarine. Break into fine
crumbs and sprinkle over the pie. Bake until the filling is bubbly and
the topping is golden brown, about 10 minutes more. 10 servings.
Note: If you use frozen blueberries for this recipe, you will need two
12-ounce bags.
Per serving: 125.2 calories, 29.9 total carbs, 0.9 dietary fiber,
17.1g sugars, 5.4g total fat, 31.6mg potassium, 2.8g protein, 86.9
sodium
Dietary Exchanges: 1 Fat, 1/4 Fruit, 1 Other Carbohydrate
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BLUEBERRY DESSERT PIZZA
1 (10-inch) flour tortilla
1/2 teaspoon butter, softened
3 teaspoons sugar, divided
1/8 teaspoon ground cinnamon
1/2 cup whipped cream cheese
1/2 cup fresh blueberries
1/2 cup mixed fruit (such as grape halves and mandarin oranges)
Preheat oven to 400 degs. Place tortilla on an ungreased baking sheet;
spread with butter. In a cup, combine 1 teaspoon of the sugar and the
cinnamon; sprinkle evenly over the tortilla. Bake tortilla until edges
just begin to brown, 3 to 4 minutes; remove to a serving plate. In a
small bowl, combine the remaining 2 teaspoons sugar with the cream
cheese; spread evenly over the crisp tortilla. Arrange blueberries and
other fruit on top. Cut in 4 wedges and serve immediately.
LEMON BLUEBERRY AND
CHICKEN SALAD
1 cup fresh or frozen blueberries, divided
4 ounces lemon yogurt
1 1/2 tablespoon mayonnaise
1/2 teaspoon salt
1 cups cubed cooked chicken breasts
1/4 cup sliced green onion (scallions)
1/2 cup diagonally sliced celery
1/4 cup diced sweet red bell pepper
Reserve a few blueberries for garnish. In a medium bowl, combine
yogurt, mayonnaise and salt. Add remaining blueberries, the chicken,
green onions and bell pepper; mix gently. Cover and refrigerate to let
flavors blend; at least 30 minutes. Serve over endive or other greens
garnished with reserved blueberries and lemon slices, if desired.
PLUM WINE BERRIES
3 ounces fresh blueberries
3 ounces fresh raspberries
1/8 cup plum wine (or other sweet fruity wine)
3/4 teaspoon lime juice
3/4 teaspoon sugar
Combine berries, wine, lime juice and sugar in bowl and toss well.
Chill.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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