Blueberry And Cream Torte Recipe By : National Pecan Marketing Council Serving Size : 12 Preparation Time :0:00 Categories : Amount

Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups graham cracker crumbs 1 stick butter -- softened 1/2 cup sugar 8 ounces cream cheese 1/2 cup sugar 2 tablespoons milk 2 cups pecans -- chopped 1/2 cup whipping cream 2 teaspoons sugar 1 teaspoon vanilla extract 1 quart fresh blueberries 1 cup sugar 3 tablespoons cornstarch Mix 2 cups graham cracker crumbs, 1 stick softened butter, and 1/2 cup sugar together and press into a greased 3-quart rectangular baking dish. Chill. For bottom layer, cream cheese, sugar and milk. Spread mixture over graham cracker crust. Top with chopped pecans. For middle layer, whip cream, then add sugar and vanilla. Spread whipped cream over bottom layer. For the top layer: combine blueberries, sugar and cornstarch. In a saucepan, cook over medium heat until mixture starts to boil and thicken slightly. Remove pan from heat and cool. Spread over whipped cream layer. Refrigerate torte. When ready to serve, cut into squares. > Shar McCormack

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Blueberry Bundt Cake Recipe By : Collection by Sandal English Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pkg yellow cake mix, 18 oz size 3 eggs 1/2 cup applesauce

1/2 3 2 1/4 1/4 1

pint cups tablespoons cup cup teaspoon

lemon yogurt, lowfat blueberries, fresh or frozen -flour chopped nuts sugar cinnamon whipped topping, optional

Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well. In a small bowl, toss blueberries in flour to coat; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries. Combine sugar, cinnamon and nuts in small bowl; mix well. Sprinkle mixture over blueberries. Top with remaining batter. Bake at 350 degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a rack and cool completely. Cut into slices and serve topped with whipped topping, if desired.

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Blueberry Cream Salad Recipe By : BH & G, 1960 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3 ounce pkg lemon-flavored gelatin 1 cup boiling water 1 can (1.5 lb ) blueberry pie filling 2 tablespoons lemon juice 1/2 cup dairy sour cream 1 tablespoon sugar Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill till partially set. Spoon half the gelatin mixture into an 8+1/2 by 4+1/2 by 2+1/2-inch loaf dish. Chill till set. (Keep remaining gelatin at room temperature.) Combine dairy sour cream and sugar. Spread evenly over gelatin in loaf dish. Top with layer of remaining gelatin. Chill for 4 to 5 hours or overnight till firm. Cut in squares and serve on crisp salad greens. Makes 6 to 8 servings. > > Shar McCormack

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Blueberry Crunch Coffee Ring Recipe By : Sunset Fresh Produce Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups all-purpose flour 3/4 cup sugar, granulated 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/3 cup firm butter, or margarine 1 cup blueberries 1 egg 1/2 cup milk 1 teaspoon vanilla powdered sugar walnut streusel* Prepare Walnut Streusel (Recipe follows). Pat about half the streusel into a greased, flour-dusted 9-inch tube pan or layer cake pan with a removable bottom; set aside. In a large bowl, stir together flour, granulated sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs. Gently stir in the blueberries. Beat egg lightly with milk and vanilla; stir into berry mixture just until combined. Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then spread with remaining batter. Bake in a 350 degrees oven until a pick inserted in center comes out clean (about 45 to 60 minutes). Let cool in pan for 20 minutes, then remove pan sides. Dust with powdered sugar. Serve warm or cool. *Walnut Streusel: Mix 1/2 cup each finely chopped walnuts and firmly packed brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon, and 2 tablespoons melted butter or margarine.

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Blueberry Marmalade Recipe By : BH & G, 1960 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium orange -- peeled, trimmed 1 medium lemon -- peeled, trimmed 3/4 cup water 3 cups blueberries -- crushed 5 cups sugar 3 ounces liquid fruit pectin Remove peel from 1 medium orange and 1 medium lemon. Scrape excess white pith from peel; cut peel in very fine shreds. Place in a very large saucepan. Add 3/4 cup of water. Bring to the boil; simmer, covered, for 10 minutes; stirring occasionally. Remove white membrane on fruit; finely chop pulp (discarding seeds). Add to peel with 3 cups crushed blueberries. cover; simmer for 12 minutes. Add 5 cups granulated sugar. Bring to a full roiling boil; boil hard for 1 minute, stirring constantly. Remove from heat; immediately stir in 1/2 of a 6 ounce bottle (3 ounces total) of liquid fruit pectin. Skim off foam; stir and skim for 7 minutes. Ladle into hot scalded jars. Seal at once. Makes six 1/2 pints.

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Blueberry Muffins Recipe By : Sunset Easy Basics Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------2 1/2 3 1/2 1 1 4 3/4

-----------cups cup teaspoons teaspoon cup tablespoons cup

-------------------------------all-purpose flour sugar baking powder salt milk egg butter, or margarine* fresh or frozen blueberries --

Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper baking cup liners; set aside. In a bowl, sift together flour, sugar, baking powder and salt; add frozen blueberries, and make a well in the center. Pour the milk into a 2 cup glass measure and add egg and butter; blend well. Pour liquid all at once into flour well. (This method allows you to mix the batter with fewer strokes, avoiding overtiring.) Making 12 to 15 full circular strokes that scrape the bottom of bowl; stir just until dry ingredients are moistened. Batter 'should' be lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy). Makes 12.

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Blueberry Sauce Recipe By : BH & G, 1960 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar 2 tablespoons cornstarch

1/4 1 2 3

teaspoon dash cups tablespoons

nutmeg salt fresh blueberries* lemon juice

In a saucepan, combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon nutmeg, and the dash of salt; gradually stir in 1 cup boiling water. Cook and stir till mixture thickens and boils; cook for 2 minutes more. Add 2 cups fresh blueberries*; return to boiling. Remove from heat; stir in 3 tablespoons lemon juice; cool. Makes 3 cups.

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Blueberry Sauce For Waffles/Pancakes Recipe By : BH & G, 1960 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound can blueberries 2 teaspoons cornstarch 1 teaspoon lemon juice Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.

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Blueberry Strata Pie Recipe By : BH & G, 1960 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can (1 lb) blueberries 1 cup crushed pineapple 1 8 ounce pkg cream cheese -- softened 3 tablespoons sugar 1 tablespoon milk 1/2 teaspoon vanilla 1 9 inch pastry shell -- baked, cooled 1/4 cup sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1/2 cup whipping cream -- whipped 1 teaspoon lemon juice Drain fruits, reserving syrups. Blend cream cheese and next 3 ingredients. Reserve 2 tablespoons pineapple; stir remainder into cheese mixture. Spread over bottom of pastry shell; chill. Blend 1/4 cup sugar, cornstarch, and salt. Combine reserved syrups; measure 1+1/2 cups; blend into cornstarch mixture. Cook and stir till thickened. Stir in blueberries and lemon juice; cool. Pour over cheese layer; chill. Top with whipped cream and reserved pineapple.

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Blueberry-Cheese Coffee Cake Recipe By : Collection by Sandal English Serving Size : 18 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------1 1/2 2/3 2 2 1/2 1 1 1 1 2 2

-----------cups cup cups tablespoon teaspoon cup 8 ounce pack teaspoons cups

-------------------------------sugar, divided butter or margarine -- divided eggs all-purpose flour -- divided baking powder salt low-fat milk cream cheese -- softened lemon peel -- divided blueberries, frozen or fresh

In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the butter. Add eggs. In a separate bowl, combine 2 1/4 cups flour, the baking powder and salt. Add to creamed mixture, alternating with milk; mix well after each addition. Beat in the cream cheese, mixing well. Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour and gently fold into the batter. Pour into a greased 9-by-13-by-2-inch pan. Combine the remaining sugar, butter, flour and lemon peel and sprinkle over the batter. Bake at 350 degrees for 45 to 50 minutes.

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Favorite Blueberry Pancakes Recipe By : BH & G, 1960 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 cups all-purpose flour -- sifted 3 teaspoons baking powder 1 tablespoon sugar 1/2 teaspoon salt 1 egg -- beaten 1 cup milk* 2 tablespoons salad oil 3/4 cup fresh or thawed blueberries -drained Stir together dry ingredients. Combine egg, milk, and salad oil; add to dry ingredients, stirring just till moistened. Bake on hot griddle. When undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of drained blueberries over each cake. Turn, brown other side. Makes about 12 dollar-size, or eight 4-inch size pancakes.

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Five-Fruit Salad Recipe By : Collection by Sandal English Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup pears, cored and cubed 1 medium banana -- sliced 1/4 cup orange juice 2 cups blueberries, fresh or frozen 1 cup strawberries -- halved 1/2 cup jicama -- julienned 1 tablespoon fresh mint leaves -- chopped 1 cup low-fat vanilla yogurt Toss pears and banana in the orange juice. Combine all ingredients except the yogurt in a medium size bowl; toss to mix. Serve with the vanilla yogurt.

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NOTES : Blueberries have very good keeping qualities. They will last for up to two weeks in the refrigerator, but should not be rinsed until ready to use. Then drain thoroughly so they will not become waterlogged. Shar McCormack

No Bake Blueberry Pie Recipe By : Sunset Pies and Pastries Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 9 inch flaky pastry pie crust -- thawed 4 cups blueberries 3/4 cup sugar 2 1/2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 2 tablespoons water 2 tablespoons lemon juice sweetened whipped cream Preheat oven to 450 degrees. Place thawed pie crust in a 9-inch pan and bake blind; according to directions on package. Place on a rack and let cool. Fill pastry shell with 3 cups of the blueberries. In a pan, crush remaining 1 cup berries and stir in the sugar; cook over medium heat, stirring, until sugar is dissolved. Stir together cornstarch, water, and lemon juice; add to berry mixture along with cinnamon. Cook, stirring, until mixture boils and thickens; spoon over berries in the pastry shell. Refrigerate for at least 1 hour or for up to 8 hours. Serve with whipped cream.

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