Friday, March 14, 2008
Berry Deliciously Blue - Wonderful Blueberry Recipes
1 (6 oz.) can frozen grape juice concentrate, undiluted
1 1/2 c. water
1/4 c. quick cooking tapioca
1 tsp. lemon juice
1 c. blueberries or other berries
Let grape juice concentrate, water and tapioca stand in saucepan 5 minutes.
Bring to a boil over medium heat. Simmer slowly, stirring often, until tapioca is clear and juice is thickened.
Remove from heat; add lemon juice and stir in berries.
Serve as a simple chilled dessert in little glass dishes with a spoonful of whipped topping, or with fruit, such as bananas and berries, stirred or layered in. 4 servings.
1/2 c Chopped Walnuts
2 tb Cinnamon
1/4 c Brown Sugar
1/2 c Dried Apricots (Diced)
1 cn Wild Blueberries, Drained
1 pk White Cake Mix
1 c Cooking Oil (Vegetable Oil)
4 x Eggs
1 pk Lemon Pudding Mix
1/2 pt Sour Cream
Combine 1/2 cup chopped walnuts, 1/4 cup brown sugar and 2 tablespoons cinnamon. Set aside.
In another bowl, combine 1/2 cup diced dried apricots and 1 can wild (fresh or frozen) blueberries, drained. In a large mixing bowl, combine 1 box white cake mix, 1 cup vegetable oil, 4 eggs, 1 box lemon pudding mix and 1/2 pint sour cream.
Mix above ingredients on medium speed for 10 minutes.
Fold in fruit. Pour 1/2 batter into bundt pan. Sprinkle with walnut mixture.
Pour remaining batter over walnut mixture layer. Sprinkle top with remaining walnut mixture.
Bake at 350 degrees for 1 hour.
1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/3 c. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
3 1/2 c. Cool Whip
2 pts. blueberries
2 pkgs. Jello vanilla pudding (instant)
3 1/2 c. cold milk
Combine crumbs, 1/4 cup sugar and melted butter.
Press firmly into bottom of 13 x 9 inch pan.
Chill. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth.
Fold in half of the Cool Whip. Spread over crust.
Arrange blueberries in an even layer.
Using 3 1/2 cups cold milk, prepare pudding as directed on package. Pour over berries. Chill several hours or overnight.
Shortly before serving, spread remaining whipped topping over pudding.
Garnish with additional berries. Chill. Makes 15 servings.
3 c All-purpose flour
1 tb Cinnamon
1 tb Baking soda
1 ts Salt
1 1/4 c Vegetable oil
3 x Eggs
1 c Sugar
2 c Fresh strawberries/blueberry
1 c Chopped nuts
Makes 2 loaves.
Combine the flour, cinnamon, baking soda, and salt; set aside.
In large bowl of electric mixer, combine oil, eggs, and sugar, mixing well.
Gradually add dry ingredients to creamed mixture, stirring until just moistened.
Stir in berries and nuts. Spoon mixture into 2 greased and floured loaf pans. Bake at 1 hour at 350 deg F or until tested done.
Cool in pans 10 minutes; remove to wire racks to cool completely. These freeze well; make multiple loaves with extra berries.
Bewitching Blueberry Pancakes
1 1/4 c. flour
2 1/2 tsp. baking powder
3 tbsp. sugar
3/4 tsp. salt
1 egg, beaten
3/4 c. milk
3 tbsp. oil
1/2 c. washed & drained blueberries
Sift together dry ingredients.
Beat egg and milk together and add to dry ingredients with oil.
DO NOT OVER MIX. Stir only until dry ingredients are moist.
As you stir in blueberries (this is the magic part) say three times: "Gobble dee gook With a wooden spoon, The laugh of a toad At the height of the moon!" Pour on a hot griddle and watch.
1 c Blueberries
1 c Sour cream
1 c Crushed or chunk pineapple
1 c Small green seedless grapes, halved
2 c Diced marshmallows
2 tb Sugar
1/2 c Shredded coconut
Drain pineapple, then combine with rest of ingredients in a bowl. Chill at least one hour. Makes 6 servings. Variation: Omit sour cream and marshmallows and add 1 cup white wine. Add coconut just before serving.
Blueberry and Banana Soup
3 tb Lemon juice
6 c Apple juice
1/4 c Sugar
1 1/2 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Heavy cream
2 c Blueberries
In processor, puree bananas with lemon juice. Place in pot & bring to boil with 3 1/2 cups apple juice. Blend cornstarch with remaining apple juice. Add to soup. Simmer 2 minutes. Remove & chill. Add cinnamon to cream. Whip into soup. Stir in berries. Serve in chilled soup bowls.
Blueberry Banana Scrunch
3 oz Margarine
3 oz Sugar
3 oz Rolled oats
2 oz Flour
Juice and grated zest of 1 lemon
1/4 lb Blueberries
1 284 millilit double cream
1/4 pt Natural yogurt
1 tb Honey
Preheat oven to Gas Mark 5/375F/190C. Mix together margarine, sugar, oats and flour. Spread mixture on shallow baking tray to 1/2in/1cm thickness.
Bake for 15 minutes. Cook and break into nuggets. Peel and slice bananas. Toss with lemon juice and zest.
Whip double cream. Fold in yogurt and honey. Layer nuggets in serving dish. Top with banana and blueberries. Top with yogurt mix. Chill till serving.
2 c Blueberry
Juice of 1 lemon
1/2 c Brown sugar
4 c White bread
1/4 c Granulated sugar
1 ts Ground cinnamon
Mix berries, lemon, and sugar; spread half in shallow baking dish. Mix bread cubes, sugar, and cinnamon and put half over berries.
Sprinkle with rest of berries and top with rest of bread cubes. Bake in preheated moderate oven (350 F.) for 25 to 30 minutes. Serve warm with cream.
Makes 4 to 6 servings.