What Are Some Easy Recipes For Blue Berries?!
i have 2 containers of blue berries, and i dont know what to do with them!.!. I dont like how they taste by themselves!.!.blegghhhh, i thought they would taste good >!.< !.!. so what are some good recipes like pie, ( plz include recipe for the crust) muffins, pancake etc!.Www@FoodAQ@Com
Answers:
Here's 13 or somethin lol
Blueberry Pie
Yields: 1 pie - 6 servings
1 double 9 inch pie shell
4 to 5 cups fresh or frozen blueberries
1/4 cup corn starch
2 tablespoons flour
1 1/4 cups sugar
2 drops vanilla extract
1 tablespoon lemon juice
1 tablespoon unsalted butter
egg wash (1 egg with a pinch of salt) for glazing
Preheat oven to 425 F!.
Line a 9-inch pie pan with pastry dough (more)!.
In a large bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and lemon juice!. Spoon or mound into pie shell!. Dot with the unsalted butter!. Wet pie edges with a bit of water (more)!. Roll remaining pastry to fit top of pie!. Place on pie and press securely onto fruit and edges to seal!. Trim edges and crimp!. Cut slits for steam to escape!. Brush top of pastry with egg wash!.
Place pie on baking sheets and place on lowest rack in oven!. Bake for 20 minutes, reduce heat to 375 F!. and bake until juices begin to bubble through steam slits (about 35 to 45 minutes)!. Cool for 1 hour before serving!.
Blueberry Coffeecake
Makes 8 servings
Blueberry Topping:
2 cups blueberries, fresh or frozen
1 tbsp!. all-purpose flour
1/2 cup honey
2 tbsp!. fresh lemon juice
Cake:
1-1 /2 cups all-purpose flour
2 tsp!. baking powder
1/2 tsp!. baking soda
1/2 tsp!. salt
1/2 cup honey
2 eggs
1/4 cup milk
2 tbsp!. fresh lemon juice
1 tsp!. freshly grated lemon peel
1 tsp!. vanilla extract
6 tbsp!. butter, melted
Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly!. Sprinkle with flour; drizzle with honey and lemon juice!. Set aside!.
In a small bowl, combine flour, baking powder, baking soda and salt; set aside!. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed!. Add flour mixture; mix well!. Stir in melted butter; mix well!. Pour batter over blueberries in pan; spread to cover evenly!. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean!. Cool in pan on wire rack 10 minutes!. Invert cake onto large plate; cool!.
Blueberry Coffee Cake
Serves 15
Butter flavored cooking spray
2 1/2 cups flour
1 tsp!. baking powder
1 tsp!. cinnamon
1 tsp!. nutmeg
1/2 tsp!. salt
1 cup brown sugar
2 egg whites
1 1/4 cups nonfat buttermilk
2 tsp!. vanilla extract
1 cup blueberries
Crumb Topping:
1 cup flour
1/8 tsp!. salt
1/2 cup brown sugar
2 1/2 Tbs!. plain nonfat yogurt
Preheat oven to 325!. Spay a 13 x 9 in baking pan with cooking spray!.
In a large bowl, mix together 2 1/2 cups of flour, baking powder, cinnamon, nutmeg, 1/2 tsp!. salt, and 1 cup brown sugar!. Add egg whites, buttermilk, vanilla, and blueberries and mix well!. Spread batter in pan evenly!. Bake for 25 minutes!.
Crumb Topping:
Combine flour, salt, brown sugar, and yogurt in a medium sized bowl and mix until crumbly!.
After coffee cake has baked for 25 minutes remove from oven and sprinkle with crumb mixture!. Return coffee cake to oven and bake for an additional 5 minutes!. Cool cake before serving!.
Blueberry Pound Cake
serves 12-14
1/2 Cup Butter or margarine
2 Cups Sugar
3 Eggs
1 Cup Milk
3 Cups Flour
Dash Salt
1 tsp!. Baking Powder
1 tsp!. Vanilla
2 1/2 Cups Blueberries
Preheat oven to 350 degrees!.
Grease and flour a 9x13 pan!.
Cream butter, sugar and eggs!. Stir in the milk!. Add flour,
salt, and baking powder!. Mix well!. Add Vanilla, mix well!.
Fold in Blueberries!. Pour into pan and bake at 350 degrees
for about 50-60 minutes!.
Blueberry Scones (Low Carb)
Yield: 30 servings
These Yummy blueberry scones go perfect with a your morning cup of coffee or tea!!!
(Many of the ingredients below can be purchased in your local health food store)
1 cup Atkins baking mix
1 cup vanilla protein powder
1 Tbs!. baking powder
1/4 tsp!. cream of tartar
1/8 tsp!. salt
2 Tbs!. gluten flour
1 tsp!. vanilla
1 cup blueberries
1/2 cup cream
1/4 cup water
1 small egg
3 Tbs!. Splenda
1/3 cup butter
sugar (topping)
Sift dry ingredients together, cut in butter with a pastry blender!.
In a separate bowl, Combine egg, cream, water, and blueberries!. Beat with wire whisk!. Stir in dry ingredients!. The mixture will be thick and very sticky!.
Drop by heaping teaspoons on a cookie sheet (about 30)!. The air-bake cookie sheets work well, if you don't have one of these you should grease the sheet!. Sprinkle a little sugar on the tops of each scone!.
Bake at 400 F for 6-8 minutes!. Watch carefully, do not over-bake!. Store in refrigerator if you want to keep more than 2 days!.
Banana Blueberry Muffins
Yield: 12 muffins
2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, quartered
2 Eggs
2/3 c Firmly packed brown sugar
6 tb Butter, melted
1 t Vanilla
1 c Fresh blueberries
Topping:
1/4 c Granulated sugar
1 t Grated lemon rind
1!. Preheat oven to 400 F!. Lightly grease twelve 2 1/2-inch muffin cups!.
2!. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper!.
3!. Beat bananas in large bowl with electric mixer until mashed!. Add eggs, brown sugar, butter, and vanilla, beating until blended!.
4!. Stir in combined dry ingredients with a wooden spoon until almost blended!. Stir in blueberries just until combined!. Spoon into prepared muffin cups, dividing batter equally!.
5!. Prepare Topping: Combine sugar and lemon rind in small dish!. Sprinkle evenly over muffins!.
6!. Bake in preheated 400 F oven for 20 to 22 minutes or until golden!. Remove muffins from pan to wire rack!.
Blueberry Liqueur
Yield: 3 cups
3 c Fresh blueberries or blackberries
1 ea Clove
1/2 c Sugar syrup (see recipe)
2 c Vodka
1 ea Lemon wedge, scraped peel
Note: Blueberries can be bought in season(May to Sept)!. Avoid stained baskets and DO NOT rinse until ready to use!. If freezing, do so before rinsing!. Rinse with cold water!. Rinse berries and lightly crush!. Add vodka, lemon peel, and clove!. Pour into dark bottle and store for 3-4 months!. Strain through dampened cheesecloth squeezing out as much juice as possible!. Add sugar syrup to taste and store another 4 weeks!. Liqueur will tend to be on the watery side!. Try adding glycerin if a thicker consistency is desired!. Good for baking!.
Low-Fat Blueberry Buttermilk Muffins
2 c Whole wheat pastry flour
1 t Baking soda
1 1/4 c Buttermilk
2 Egg whites, lightly beaten
1/2 c Honey
1/3 c Vegetable oil
1 c Blueberries, fresh or frozen
Sift the flour and baking soda together!. In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries!. Form a well in the center of the dry ingredients and pour in the wet!. Fold together until the batter is moistened yet slightly lumpy!. Pour into greased muffin tins and bake in a preheated 350F oven for 25-30 minutes!.
Blueberry Corn Bread
1 cup corn meal
1-1/2 cups sifted four
1/4 cups sugar
2 tsp!. baking powder
1-1/2 cups milk
2 beaten eggs
1/4 cups melted shortening
1 cup blueberries
Mix corn meal, flour, sugar and baking powder!. Stir in remaining ingredients and mix well!. Fold in blueberries!. Grease electric skillet and preheat to 250 degrees!. Pour in batter, cover and cook with vent open for 25 minutes!.
Blueberry Cornmeal Muffins - sugarfree
1 1/2 cups apple juice concentrate, thawed
1/2 cup Prune Puree (recipe follows)
1/2 cup buttermilk
3 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp!. baking soda
1/2 tsp!. salt
1/2 tsp!. cornmeal
2 tsp!. grated lemon peel
2 cups frozen blueberries, unthawed (divided)
Heat oven to 375 degrees!. Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray!. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly!.
Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended!. Gently stir in 1 1/2 cups of the blueberries!. Spoon batter into prepared muffin tin cups, dividing equally!. Top each muffin with a few of the remaining blueberries!. Bake about 20 minutes or until pick inserted into centers comes out clean!. Cool on rack!.
Makes 18 muffins!.
Wheat-Free Fruit-Nut Muffins - wheatfree - glutenfree
Yield: 12 servings
1 c Rice flour
1 tb Baking powder
1/2 c Oat or corn flour
1/4 c Chopped cashews
1/4 c Honey
1/4 c Safflower oil
1 c Nonfat milk
2 Eggs; lightly beaten
1/2 c Chopped dried apricots
1/2 c Fresh or frozen cranberries or Blueberries
Recipe by: St!. Louis Post-Dispatch
Preheat oven to 400 degrees!.Lightly oil and flour 1 (12-cup) muffin pan!. Combine rice flour, baking powder and oat flour in large bowl!. In separate bowl, combine cashews, honey, oil, milk and eggs!. Combine egg mixture with flour mixture, stirring gently!. Stir in apricots and berries!. Pour batter into prepared muffin cups!. Bake 20 minutes or until muffins are lightly browned and springy to the touch!.
Blueberry Crumb Pie
Yield: 8 servings
1 c Sugar
8 oz Commercial sour cream
3 tb All-purpose flour
1/8 ts Salt
4 c Fresh blueberries
1 Unbaked 9-inch pastry shell
1 tb Sugar
1/4 c Dried breadcrumbs; fine
1 tb Sugar
1 tb Butter or margarine; melted
Recipe by: Southern Living
Preparation Time: 0:10
Combine first 4 ingredients; stir well!. Place blueberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries!. Spread sour cream mixture over berries!. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top!. Bake at 375 degrees for 45 to 50 minutes or until center is firm!. Yield: one 9-inch pie!.
Blueberry Cinnamon Rolls
Yield: 12 servings
1/4 c Milk
1/4 c Sugar
1/2 ts Salt
3 tb Butter or margarine
1 pk Dry yeast
1/4 c Warm water (105-115 degrees)
2 1/4 c All-purpose flour; divided
1 Egg
2 tb Butter or margarine -softened
1/4 c Brown sugar; firmly packed
1/2 ts Ground cinnamon
1/2 c Blueberries; fresh or frozen
1 tb Butter or margarine; melted
1 c Powdered sugar; sifted
2 tWww@FoodAQ@Com
Blueberry Pie
Yields: 1 pie - 6 servings
1 double 9 inch pie shell
4 to 5 cups fresh or frozen blueberries
1/4 cup corn starch
2 tablespoons flour
1 1/4 cups sugar
2 drops vanilla extract
1 tablespoon lemon juice
1 tablespoon unsalted butter
egg wash (1 egg with a pinch of salt) for glazing
Preheat oven to 425 F!.
Line a 9-inch pie pan with pastry dough (more)!.
In a large bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and lemon juice!. Spoon or mound into pie shell!. Dot with the unsalted butter!. Wet pie edges with a bit of water (more)!. Roll remaining pastry to fit top of pie!. Place on pie and press securely onto fruit and edges to seal!. Trim edges and crimp!. Cut slits for steam to escape!. Brush top of pastry with egg wash!.
Place pie on baking sheets and place on lowest rack in oven!. Bake for 20 minutes, reduce heat to 375 F!. and bake until juices begin to bubble through steam slits (about 35 to 45 minutes)!. Cool for 1 hour before serving!.
Blueberry Coffeecake
Makes 8 servings
Blueberry Topping:
2 cups blueberries, fresh or frozen
1 tbsp!. all-purpose flour
1/2 cup honey
2 tbsp!. fresh lemon juice
Cake:
1-1 /2 cups all-purpose flour
2 tsp!. baking powder
1/2 tsp!. baking soda
1/2 tsp!. salt
1/2 cup honey
2 eggs
1/4 cup milk
2 tbsp!. fresh lemon juice
1 tsp!. freshly grated lemon peel
1 tsp!. vanilla extract
6 tbsp!. butter, melted
Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly!. Sprinkle with flour; drizzle with honey and lemon juice!. Set aside!.
In a small bowl, combine flour, baking powder, baking soda and salt; set aside!. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed!. Add flour mixture; mix well!. Stir in melted butter; mix well!. Pour batter over blueberries in pan; spread to cover evenly!. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean!. Cool in pan on wire rack 10 minutes!. Invert cake onto large plate; cool!.
Blueberry Coffee Cake
Serves 15
Butter flavored cooking spray
2 1/2 cups flour
1 tsp!. baking powder
1 tsp!. cinnamon
1 tsp!. nutmeg
1/2 tsp!. salt
1 cup brown sugar
2 egg whites
1 1/4 cups nonfat buttermilk
2 tsp!. vanilla extract
1 cup blueberries
Crumb Topping:
1 cup flour
1/8 tsp!. salt
1/2 cup brown sugar
2 1/2 Tbs!. plain nonfat yogurt
Preheat oven to 325!. Spay a 13 x 9 in baking pan with cooking spray!.
In a large bowl, mix together 2 1/2 cups of flour, baking powder, cinnamon, nutmeg, 1/2 tsp!. salt, and 1 cup brown sugar!. Add egg whites, buttermilk, vanilla, and blueberries and mix well!. Spread batter in pan evenly!. Bake for 25 minutes!.
Crumb Topping:
Combine flour, salt, brown sugar, and yogurt in a medium sized bowl and mix until crumbly!.
After coffee cake has baked for 25 minutes remove from oven and sprinkle with crumb mixture!. Return coffee cake to oven and bake for an additional 5 minutes!. Cool cake before serving!.
Blueberry Pound Cake
serves 12-14
1/2 Cup Butter or margarine
2 Cups Sugar
3 Eggs
1 Cup Milk
3 Cups Flour
Dash Salt
1 tsp!. Baking Powder
1 tsp!. Vanilla
2 1/2 Cups Blueberries
Preheat oven to 350 degrees!.
Grease and flour a 9x13 pan!.
Cream butter, sugar and eggs!. Stir in the milk!. Add flour,
salt, and baking powder!. Mix well!. Add Vanilla, mix well!.
Fold in Blueberries!. Pour into pan and bake at 350 degrees
for about 50-60 minutes!.
Blueberry Scones (Low Carb)
Yield: 30 servings
These Yummy blueberry scones go perfect with a your morning cup of coffee or tea!!!
(Many of the ingredients below can be purchased in your local health food store)
1 cup Atkins baking mix
1 cup vanilla protein powder
1 Tbs!. baking powder
1/4 tsp!. cream of tartar
1/8 tsp!. salt
2 Tbs!. gluten flour
1 tsp!. vanilla
1 cup blueberries
1/2 cup cream
1/4 cup water
1 small egg
3 Tbs!. Splenda
1/3 cup butter
sugar (topping)
Sift dry ingredients together, cut in butter with a pastry blender!.
In a separate bowl, Combine egg, cream, water, and blueberries!. Beat with wire whisk!. Stir in dry ingredients!. The mixture will be thick and very sticky!.
Drop by heaping teaspoons on a cookie sheet (about 30)!. The air-bake cookie sheets work well, if you don't have one of these you should grease the sheet!. Sprinkle a little sugar on the tops of each scone!.
Bake at 400 F for 6-8 minutes!. Watch carefully, do not over-bake!. Store in refrigerator if you want to keep more than 2 days!.
Banana Blueberry Muffins
Yield: 12 muffins
2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, quartered
2 Eggs
2/3 c Firmly packed brown sugar
6 tb Butter, melted
1 t Vanilla
1 c Fresh blueberries
Topping:
1/4 c Granulated sugar
1 t Grated lemon rind
1!. Preheat oven to 400 F!. Lightly grease twelve 2 1/2-inch muffin cups!.
2!. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper!.
3!. Beat bananas in large bowl with electric mixer until mashed!. Add eggs, brown sugar, butter, and vanilla, beating until blended!.
4!. Stir in combined dry ingredients with a wooden spoon until almost blended!. Stir in blueberries just until combined!. Spoon into prepared muffin cups, dividing batter equally!.
5!. Prepare Topping: Combine sugar and lemon rind in small dish!. Sprinkle evenly over muffins!.
6!. Bake in preheated 400 F oven for 20 to 22 minutes or until golden!. Remove muffins from pan to wire rack!.
Blueberry Liqueur
Yield: 3 cups
3 c Fresh blueberries or blackberries
1 ea Clove
1/2 c Sugar syrup (see recipe)
2 c Vodka
1 ea Lemon wedge, scraped peel
Note: Blueberries can be bought in season(May to Sept)!. Avoid stained baskets and DO NOT rinse until ready to use!. If freezing, do so before rinsing!. Rinse with cold water!. Rinse berries and lightly crush!. Add vodka, lemon peel, and clove!. Pour into dark bottle and store for 3-4 months!. Strain through dampened cheesecloth squeezing out as much juice as possible!. Add sugar syrup to taste and store another 4 weeks!. Liqueur will tend to be on the watery side!. Try adding glycerin if a thicker consistency is desired!. Good for baking!.
Low-Fat Blueberry Buttermilk Muffins
2 c Whole wheat pastry flour
1 t Baking soda
1 1/4 c Buttermilk
2 Egg whites, lightly beaten
1/2 c Honey
1/3 c Vegetable oil
1 c Blueberries, fresh or frozen
Sift the flour and baking soda together!. In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries!. Form a well in the center of the dry ingredients and pour in the wet!. Fold together until the batter is moistened yet slightly lumpy!. Pour into greased muffin tins and bake in a preheated 350F oven for 25-30 minutes!.
Blueberry Corn Bread
1 cup corn meal
1-1/2 cups sifted four
1/4 cups sugar
2 tsp!. baking powder
1-1/2 cups milk
2 beaten eggs
1/4 cups melted shortening
1 cup blueberries
Mix corn meal, flour, sugar and baking powder!. Stir in remaining ingredients and mix well!. Fold in blueberries!. Grease electric skillet and preheat to 250 degrees!. Pour in batter, cover and cook with vent open for 25 minutes!.
Blueberry Cornmeal Muffins - sugarfree
1 1/2 cups apple juice concentrate, thawed
1/2 cup Prune Puree (recipe follows)
1/2 cup buttermilk
3 eggs
2 1/2 cups all-purpose flour
1 1/2 tsp!. baking soda
1/2 tsp!. salt
1/2 tsp!. cornmeal
2 tsp!. grated lemon peel
2 cups frozen blueberries, unthawed (divided)
Heat oven to 375 degrees!. Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray!. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly!.
Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended!. Gently stir in 1 1/2 cups of the blueberries!. Spoon batter into prepared muffin tin cups, dividing equally!. Top each muffin with a few of the remaining blueberries!. Bake about 20 minutes or until pick inserted into centers comes out clean!. Cool on rack!.
Makes 18 muffins!.
Wheat-Free Fruit-Nut Muffins - wheatfree - glutenfree
Yield: 12 servings
1 c Rice flour
1 tb Baking powder
1/2 c Oat or corn flour
1/4 c Chopped cashews
1/4 c Honey
1/4 c Safflower oil
1 c Nonfat milk
2 Eggs; lightly beaten
1/2 c Chopped dried apricots
1/2 c Fresh or frozen cranberries or Blueberries
Recipe by: St!. Louis Post-Dispatch
Preheat oven to 400 degrees!.Lightly oil and flour 1 (12-cup) muffin pan!. Combine rice flour, baking powder and oat flour in large bowl!. In separate bowl, combine cashews, honey, oil, milk and eggs!. Combine egg mixture with flour mixture, stirring gently!. Stir in apricots and berries!. Pour batter into prepared muffin cups!. Bake 20 minutes or until muffins are lightly browned and springy to the touch!.
Blueberry Crumb Pie
Yield: 8 servings
1 c Sugar
8 oz Commercial sour cream
3 tb All-purpose flour
1/8 ts Salt
4 c Fresh blueberries
1 Unbaked 9-inch pastry shell
1 tb Sugar
1/4 c Dried breadcrumbs; fine
1 tb Sugar
1 tb Butter or margarine; melted
Recipe by: Southern Living
Preparation Time: 0:10
Combine first 4 ingredients; stir well!. Place blueberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries!. Spread sour cream mixture over berries!. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top!. Bake at 375 degrees for 45 to 50 minutes or until center is firm!. Yield: one 9-inch pie!.
Blueberry Cinnamon Rolls
Yield: 12 servings
1/4 c Milk
1/4 c Sugar
1/2 ts Salt
3 tb Butter or margarine
1 pk Dry yeast
1/4 c Warm water (105-115 degrees)
2 1/4 c All-purpose flour; divided
1 Egg
2 tb Butter or margarine -softened
1/4 c Brown sugar; firmly packed
1/2 ts Ground cinnamon
1/2 c Blueberries; fresh or frozen
1 tb Butter or margarine; melted
1 c Powdered sugar; sifted
2 tWww@FoodAQ@Com
We just add them on cereal with milk! But try this:
BLUEBERRY BREAD PUDDING:
Spread butter or margarine on 12 slices of french bread!.
Arrange slices in greased 3 qt baking dish, butter up!.
Heat 3 cups of half'n'half or whole milk until bubbles at edges!.
Beat 5 lg eggs, 1/2 cup sugar, 2 tbsp vanilla, in large bowl!.
Gradually add warmed milk/cream, stirring constantly!.
Pour over bread slices, place dish in large roasting pan!.
Place in oven, pour boiling water halfway up sides of dish!.
Bake at 350F for about 35 minutes until just set!.
Remove carefully from pan & let stand for 15 minutes!.
BLUEBERRY SAUCE:
Combine 2 cups of blueberries, 1/4 cup blueberry jam,
3 tbsp orange liqueur, 2 tbsp white sugar, 2 tbsp water,
in medium fry-pan over medium-high, stirring constantly!.
Bring to boil, for 3 minutes, without stirring, until thickened!.
Spoon over each bread slice in baking dish!.Www@FoodAQ@Com
BLUEBERRY BREAD PUDDING:
Spread butter or margarine on 12 slices of french bread!.
Arrange slices in greased 3 qt baking dish, butter up!.
Heat 3 cups of half'n'half or whole milk until bubbles at edges!.
Beat 5 lg eggs, 1/2 cup sugar, 2 tbsp vanilla, in large bowl!.
Gradually add warmed milk/cream, stirring constantly!.
Pour over bread slices, place dish in large roasting pan!.
Place in oven, pour boiling water halfway up sides of dish!.
Bake at 350F for about 35 minutes until just set!.
Remove carefully from pan & let stand for 15 minutes!.
BLUEBERRY SAUCE:
Combine 2 cups of blueberries, 1/4 cup blueberry jam,
3 tbsp orange liqueur, 2 tbsp white sugar, 2 tbsp water,
in medium fry-pan over medium-high, stirring constantly!.
Bring to boil, for 3 minutes, without stirring, until thickened!.
Spoon over each bread slice in baking dish!.Www@FoodAQ@Com
There are a bunch of recipes using blueberries here from scones to shortcakes, muffins to pies, syrup to cakes:
http://www!.bhg!.com/recipes/searchResults!.!.!.
Enjoy! ?
WAWww@FoodAQ@Com
http://www!.bhg!.com/recipes/searchResults!.!.!.
Enjoy! ?
WAWww@FoodAQ@Com
go to allrecipes!.com and there is a page on it that askes what ingredients you have and want to use
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http://allrecipes!.com/Search/Ingredients!.!.!.
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http://allrecipes!.com/Search/Ingredients!.!.!.Www@FoodAQ@Com
\
http://allrecipes!.com/Search/Ingredients!.!.!.
/
http://allrecipes!.com/Search/Ingredients!.!.!.Www@FoodAQ@Com
Betty Crocker Blueberry Streusel Muffins!. I've made them at least 5 times and they always turn out well!. (don't over-stir or the batter will turn blue)
http://www!.bettycrocker!.com/recipes/Reci!.!.!.Www@FoodAQ@Com
http://www!.bettycrocker!.com/recipes/Reci!.!.!.Www@FoodAQ@Com
here is a website with different blueberry recipes!. Hope this helps, oh and you can also make berry smoothiesWww@FoodAQ@Com
here are some blue berry recipies
http://search!.foodnetwork!.com/food/recip!.!.!.Www@FoodAQ@Com
http://search!.foodnetwork!.com/food/recip!.!.!.Www@FoodAQ@Com
Just dump some in a bowl, sprinkle on some sugar!.
Then, pour real cream in there with 'em!.
GRRRRRRRReat!.Www@FoodAQ@Com
Then, pour real cream in there with 'em!.
GRRRRRRRReat!.Www@FoodAQ@Com
when making pancakes pour the batter on your pan, add blueberries on top of pancake and flipWww@FoodAQ@Com