Blueberry Dessert.....?!
my friend makes a really awesome blueberry dessert!.
I think it has cream cheese in it!.!.!.and lemon!.!.
I could be wrong!.!.!.
has U made it before!?Www@FoodAQ@Com
I think it has cream cheese in it!.!.!.and lemon!.!.
I could be wrong!.!.!.
has U made it before!?Www@FoodAQ@Com
Answers:
Blueberries N Cream Cheesecake
I love serving this cheesecake -- and guests love eating it!!!! I like to make extra glaze to serve over the cheesecake (cause I LOVE blueberries) Prep time includes cooling time!.
2 cups gingersnap crumbs or vanilla wafer crumbs (about 40 cookies)
1/3 cup melted butter
3 1/2 cups fresh blueberries, divided
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 cup sugar
5 large eggs
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup sugar
1/4 cup water
Garnish
fresh blueberries (optional) or strawberries (optional)
12 servings
1!. Combine cookie crumbs and butter!. Press into bottom and 1" up the sides of a lightly greased 9” springform pan!. Bake at 325 for 12 minute Cool on wire rack!.
2!. Process 2 ? cups blueberries and 1 T!. cornstarch in container of electric blender until smooth - can also use a food processor!.
3!. Cook blueberry puree in saucepan over med-high heat 8 minutes or until slightly thickened, stirring constantly!. Set mixture aside to cook!. Reserve ? cup puree for glaze!.
4!. Beat cream cheese at med!. speed with an electric mixer until light and fluffy!.
5!. Gradually add 1 cup sugar, beating well!. Add eggs, 1 at a time, beating after each addition!.
6!. Stir in 2 T!. cornstarch and salt!.
7!. Pour batter into prepared crust!. Pour blueberry puree over cheesecake batter; gently swirl with a knife!.
8!. Bake at 325 for 1 hour and 5 minutes or until almost set in center!.
9!. Remove from oven, and cool in a wire rack 20 minutes!.
10!. Combine sour cream, 2 T!. sugar and vanilla in small bowl; stir well!. Spread sour cream mixture over cheesecake!.
11!. Bake at 325 for 10 more minutes!. Cool completely on wire rack, cover and chill 8 hours!.
12!. Combine reserved ? cup blueberry puree, ? Celsius sugar and water in a small saucepan; cook over med!. heat, stirring constantly, 8 minutes or until thickened!. Gently fold remaining 1 cup blueberries; remove from heat and cool!.
13!. Remove sides of pan before serving!.
14!. Spoon blueberry glaze over cheesecake, allowing it to drip down sides!. Garnish with fresh blueberries or strawberries, if desired!. Makes 1 nine inch cheesecake
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Blueberry Lemon Cake
CAKE
3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teasoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1 1/2 cups sour cream
STREUSEL TOPPING
1/4 cup white sugar
1/4 cup brown sugar
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 cup unsalted butter, chilled
BLUEBERRY SAUCE
2 cups blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 vanilla bean, seeded
2 teaspoons lemon juice
For cake:
Preheat oven to 350 degrees F!. Grease and flour a 10-inch tube pan!. Cream butter and sugar in large mixing bowl until light and fluffy!. Add eggs, one at a time, beating well after each addition!. Add the vanilla extract and lemon juice!. Beat very well!.
Combine the flour, baking soda, baking powder and salt in a separate bowl!. Alternately add the dry ingredients and the sour cream into the butter mixture!. *Begin and end with the dry
ingredients!. Mix well!. Gently fold in the blueberries!.
For Streusel:
Combine sugars, flour and cinnamon in a bowl!. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs!. You can also use an electric mixer with a paddle attachment!. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
Assemble and Bake:
Spread half of the batter into the prepared pan!. Sprinkle with a layer of the streusel!. Top with remaining batter, then top with another layer of streusel!. Bake for approximately 55 minutes!. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean!. Remove pan from oven and cool on a rack for 45 minutes!. Unmold onto rack streusel side down and allow to cool completely!. Then invert, streusel side up onto a cake plate!. Serve dusted with confectioners sugar or with blueberry sauce!.
Sauce:
In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice!. Heat to a boil, stirring occasionally!. Cool completely!. Serve with cake, over ice cream!.
Lemon Blueberry Gingerbread Trifle
* I just used store bought gingerbread instead of making it*
For gingerbread:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs
For blueberry sauce:
1 1/2 pounds frozen blueberries (about 5 cups)
3/4 cups sugar
1/2 cup water
1 tablespoon fresh lemon juice
For lemon mousse
8 large egg yolks
1 cup sugar
3/4 cup fresh lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into pieces and softened
1 tablespoon freshly grated lemon zest (from about 2 large lemons)
1 cup well-chilled heavy cream
Garnish:
Fresh lemon zest, removed with a vegetable peeler and cut into julienne strips
Make gingerbread: Preheat oven to 350 degrees F!. Line a buttered jelly-roll pan, 15 1/2 x 10 1/2 x 1-inch, with wax paper!. Butter and flour paper, knocking out excess flour!.
In a bowl whisk together flour, baking soda, salt and spices!. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well!. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well!.
Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly!. Invert gingerbread onto a rack and cool completely!. Peel off wax paper!. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap!. Cut gingerbread into 1/2-inch cubes!.
Make blueberry sauce: In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups!. Cool sauce completely and chill, covered!. Blueberry sauce may be made 2 days ahead and chilled, covered!.
Make lemon mousse: In a heavy saucepan whisk together yolks and sugar!. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely!. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more!.
Strain lemon mixture through a fine sieve into a bowl!. Stir in zest and cool mixture completely, its surface covered with plastic wrap!. Chill mixture until cold, about 2 hours!.In a bowl with an electric mixer beat cream until it just holds stiff peaks!. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly!. Chill mousse, covered, at least 3 hours or overnight!. Mousse may be made 2 days ahead and chilled, covered!.
Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2 cup capacities)!. Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse!. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce!. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order!.
Chill trifle, covered, at least 6 hours or overnight!. Garnish trifle with zest!.
Blueberry Blintzes
Basic Crepe Batter:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows
Combine the milk, water, eggs, flour, salt and sugar in a blender!. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free!. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter!. Blend it again for a second just to incorporate!. Refrigerate the batter for 1 hour to let it rest!. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite!.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance!. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess!. Cook for 30 to 45 seconds, until the crepe batter sets!. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds!. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going!. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe!. The crepes should be pliable, not crisp, and lightly brown!. Slide them onto a platter and continue making the crepes until all the batter is used!. Cover the stack of crepes with a towel to keep them from drying out!. This makes 10 crepes!.
Assembly: Preheat the oven to 400 degrees F!. Forming the blintzes is kind of like making burritos!. Spoon 1/4 cup of the cheese filling along the lower third of the crepe!. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center!. Roll the crepe away from you a couple of times to make a package, ending with the seam side down!. Put an ovenproof skillet over medium heat!. Brush with melted butter!. Pan-fry the blintzes for 2 minutes per side until crisp and golden!.
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks sliWww@FoodAQ@Com
I love serving this cheesecake -- and guests love eating it!!!! I like to make extra glaze to serve over the cheesecake (cause I LOVE blueberries) Prep time includes cooling time!.
2 cups gingersnap crumbs or vanilla wafer crumbs (about 40 cookies)
1/3 cup melted butter
3 1/2 cups fresh blueberries, divided
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 cup sugar
5 large eggs
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup sugar
1/4 cup water
Garnish
fresh blueberries (optional) or strawberries (optional)
12 servings
1!. Combine cookie crumbs and butter!. Press into bottom and 1" up the sides of a lightly greased 9” springform pan!. Bake at 325 for 12 minute Cool on wire rack!.
2!. Process 2 ? cups blueberries and 1 T!. cornstarch in container of electric blender until smooth - can also use a food processor!.
3!. Cook blueberry puree in saucepan over med-high heat 8 minutes or until slightly thickened, stirring constantly!. Set mixture aside to cook!. Reserve ? cup puree for glaze!.
4!. Beat cream cheese at med!. speed with an electric mixer until light and fluffy!.
5!. Gradually add 1 cup sugar, beating well!. Add eggs, 1 at a time, beating after each addition!.
6!. Stir in 2 T!. cornstarch and salt!.
7!. Pour batter into prepared crust!. Pour blueberry puree over cheesecake batter; gently swirl with a knife!.
8!. Bake at 325 for 1 hour and 5 minutes or until almost set in center!.
9!. Remove from oven, and cool in a wire rack 20 minutes!.
10!. Combine sour cream, 2 T!. sugar and vanilla in small bowl; stir well!. Spread sour cream mixture over cheesecake!.
11!. Bake at 325 for 10 more minutes!. Cool completely on wire rack, cover and chill 8 hours!.
12!. Combine reserved ? cup blueberry puree, ? Celsius sugar and water in a small saucepan; cook over med!. heat, stirring constantly, 8 minutes or until thickened!. Gently fold remaining 1 cup blueberries; remove from heat and cool!.
13!. Remove sides of pan before serving!.
14!. Spoon blueberry glaze over cheesecake, allowing it to drip down sides!. Garnish with fresh blueberries or strawberries, if desired!. Makes 1 nine inch cheesecake
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Blueberry Lemon Cake
CAKE
3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teasoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1 1/2 cups sour cream
STREUSEL TOPPING
1/4 cup white sugar
1/4 cup brown sugar
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 cup unsalted butter, chilled
BLUEBERRY SAUCE
2 cups blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 vanilla bean, seeded
2 teaspoons lemon juice
For cake:
Preheat oven to 350 degrees F!. Grease and flour a 10-inch tube pan!. Cream butter and sugar in large mixing bowl until light and fluffy!. Add eggs, one at a time, beating well after each addition!. Add the vanilla extract and lemon juice!. Beat very well!.
Combine the flour, baking soda, baking powder and salt in a separate bowl!. Alternately add the dry ingredients and the sour cream into the butter mixture!. *Begin and end with the dry
ingredients!. Mix well!. Gently fold in the blueberries!.
For Streusel:
Combine sugars, flour and cinnamon in a bowl!. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs!. You can also use an electric mixer with a paddle attachment!. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
Assemble and Bake:
Spread half of the batter into the prepared pan!. Sprinkle with a layer of the streusel!. Top with remaining batter, then top with another layer of streusel!. Bake for approximately 55 minutes!. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean!. Remove pan from oven and cool on a rack for 45 minutes!. Unmold onto rack streusel side down and allow to cool completely!. Then invert, streusel side up onto a cake plate!. Serve dusted with confectioners sugar or with blueberry sauce!.
Sauce:
In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice!. Heat to a boil, stirring occasionally!. Cool completely!. Serve with cake, over ice cream!.
Lemon Blueberry Gingerbread Trifle
* I just used store bought gingerbread instead of making it*
For gingerbread:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs
For blueberry sauce:
1 1/2 pounds frozen blueberries (about 5 cups)
3/4 cups sugar
1/2 cup water
1 tablespoon fresh lemon juice
For lemon mousse
8 large egg yolks
1 cup sugar
3/4 cup fresh lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into pieces and softened
1 tablespoon freshly grated lemon zest (from about 2 large lemons)
1 cup well-chilled heavy cream
Garnish:
Fresh lemon zest, removed with a vegetable peeler and cut into julienne strips
Make gingerbread: Preheat oven to 350 degrees F!. Line a buttered jelly-roll pan, 15 1/2 x 10 1/2 x 1-inch, with wax paper!. Butter and flour paper, knocking out excess flour!.
In a bowl whisk together flour, baking soda, salt and spices!. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well!. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well!.
Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly!. Invert gingerbread onto a rack and cool completely!. Peel off wax paper!. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap!. Cut gingerbread into 1/2-inch cubes!.
Make blueberry sauce: In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups!. Cool sauce completely and chill, covered!. Blueberry sauce may be made 2 days ahead and chilled, covered!.
Make lemon mousse: In a heavy saucepan whisk together yolks and sugar!. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely!. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more!.
Strain lemon mixture through a fine sieve into a bowl!. Stir in zest and cool mixture completely, its surface covered with plastic wrap!. Chill mixture until cold, about 2 hours!.In a bowl with an electric mixer beat cream until it just holds stiff peaks!. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly!. Chill mousse, covered, at least 3 hours or overnight!. Mousse may be made 2 days ahead and chilled, covered!.
Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2 cup capacities)!. Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse!. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce!. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order!.
Chill trifle, covered, at least 6 hours or overnight!. Garnish trifle with zest!.
Blueberry Blintzes
Basic Crepe Batter:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows
Combine the milk, water, eggs, flour, salt and sugar in a blender!. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free!. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter!. Blend it again for a second just to incorporate!. Refrigerate the batter for 1 hour to let it rest!. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite!.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance!. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess!. Cook for 30 to 45 seconds, until the crepe batter sets!. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds!. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going!. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe!. The crepes should be pliable, not crisp, and lightly brown!. Slide them onto a platter and continue making the crepes until all the batter is used!. Cover the stack of crepes with a towel to keep them from drying out!. This makes 10 crepes!.
Assembly: Preheat the oven to 400 degrees F!. Forming the blintzes is kind of like making burritos!. Spoon 1/4 cup of the cheese filling along the lower third of the crepe!. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center!. Roll the crepe away from you a couple of times to make a package, ending with the seam side down!. Put an ovenproof skillet over medium heat!. Brush with melted butter!. Pan-fry the blintzes for 2 minutes per side until crisp and golden!.
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks sliWww@FoodAQ@Com
I have not personally made this but my mother-in-law makes a wonderful blueberry dessert recipe!
blueberry cream dessert -
1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (21 ounce) can blueberry pie filling
1 (8 ounce) carton frozen whipped topping, thawed
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DIRECTIONS
In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter!. Press into a greased 13-in!. x 9-in!. x 2-in!. baking dish!. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla!. Pour over crust!.
Bake at 350 degrees F for 15-20 minutes or until set!. Sprinkle with cinnamon!. Cool on a wire rack!. Spread with pie filling and whipped topping!. Refrigerate until serving!.Www@FoodAQ@Com
blueberry cream dessert -
1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (21 ounce) can blueberry pie filling
1 (8 ounce) carton frozen whipped topping, thawed
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter!. Press into a greased 13-in!. x 9-in!. x 2-in!. baking dish!. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla!. Pour over crust!.
Bake at 350 degrees F for 15-20 minutes or until set!. Sprinkle with cinnamon!. Cool on a wire rack!. Spread with pie filling and whipped topping!. Refrigerate until serving!.Www@FoodAQ@Com
Well, its hard to say, given your very brief description!. Here's something you might enjoy, however:
Jenny's Christmas Pie:
1 can Eagle Brand Milk
1/3 cup fresh lemon juice
1/2 pint heavy whipping cream
1 tsp Almond extract
1T lemon zest (optional if using other pie fillings)
1 can Blueberry Pie Filling (I usually use Raspberry or Cherry)
1 graham cracker crust
Mix lemon juice with Eagle Brand Milk and stir to thicken!. Whip cream with lemon zest and almond extract!. Fold into milk mixture and spoon into prepared crust!. Top with blueberry pie filling and refrigerate for several hours before serving!.Www@FoodAQ@Com
Jenny's Christmas Pie:
1 can Eagle Brand Milk
1/3 cup fresh lemon juice
1/2 pint heavy whipping cream
1 tsp Almond extract
1T lemon zest (optional if using other pie fillings)
1 can Blueberry Pie Filling (I usually use Raspberry or Cherry)
1 graham cracker crust
Mix lemon juice with Eagle Brand Milk and stir to thicken!. Whip cream with lemon zest and almond extract!. Fold into milk mixture and spoon into prepared crust!. Top with blueberry pie filling and refrigerate for several hours before serving!.Www@FoodAQ@Com