BLUEBERRY RECIPES,

INFORMATION & TIPS

Blueberries freeze best if unwashed until ready to use.

They will keep about 12 months frozen. They will keep up to two

weeks in the refrigerator, also unwashed, until ready to use.

Blueberries are a source of vitamins A and C, calcium,

phosphorus and potassium, and are only about 84 calories for a

cupful.

Blueberries with a light, powdery, gray-blue color are what

you want to look for when picking or buying blueberries. Berries

picked before ripe will not continue to ripen after being picked.

If a recipe calls for a can of blueberries, you may make

your own by using 2 1/2 cups of fresh blueberries, 1 tablespoon

corn starch, 1 1/2 teaspoons lemon juice, 1/8 cup water and cook

until thickened and clear. Cool before using as a substitute.

From Terry G:

BLUEBERRY BREAD PUDDING

1 recipe Golden Dessert Sauce 3 Tablespoons butter, softened
3/4 Cup sugar 2 teaspoons vanilla
3 1/2 Cups milk 8 Cups sourdough bread cubes
1 3/4 Cups fresh blueberries 2 Tablespoon sugar
1/2 teaspoon ground cinnamon

Prepare Golden Dessert Sauce: Cover with plastic wrap & set aside. 

Preheat oven to 350 degrees.
In a large mixing bowl beat butter & the 3/4 Cup sugar until well

combined.  Add eggs & vanilla; beat 2 to 3 minutes or until fluffy. 

Slowly stir in the milk.  Fold in bread cubes & let stand 5 minutes. 

Stir in blueberries.  Place in an ungreased 3 quart baking dish.
Combine 2 Tablespoons sugar & cinnamon; sprinkle evenly over

bread mixture.  Drizzle 1/2 cup of the Golden Dessert Sauce over

bread mixture.  Bake about 35 minutes or until knife inserted near

the center comes out clean.  Serve warm with remaining sauce.

Golden Dessert Sauce-  Combine 3 Tablespoon butter & 1/2 Cup

sugar.  Cook & stir over low heat until butter is melted.  Stir in Cup of

whipping cream.  Bring to boiling, reduce heat.  Boil gently, uncovered

for 5 to 10 minutes or until mixture is slightly thickened.  Refrigerate

sauce if not using within 2 hours.  Reheat to serve.

Note:  Can use low fat ingredients

(Recipe came from the newspaper over 15 years ago).

From Ms Weeks:

FRUIT JUICE

1 pound strawberries (tops cut off)   1 pint blueberries
2 peaches 3 carrots (peeled)
1/2 pound cherries (pitted)

  Wash all.
  Put in a juicer and enjoy!!!!!!!!

COMPANY BLUEBERRY PANCAKES

2 c. Buttermilk 2 Tbsp Brown sugar

1 tsp soda 3 separated eggs

2 c flour 3 Tbsp melted butter

1 tsp salt 1/2 c blueberries

3/4 tsp baking powder 1 Tbsp sugar

Pour buttermilk in small mixing bowl; add soda and stir. Set aside.

Sift flour, salt, baking powder and brown sugar together. In large

mixing bowl, beat egg yolks. Add buttermilk and melted butter. Add

dry ingredients and mix until fairly smooth. Fold in blueberries.

Beat egg whites and add sugar gradually when peaks begin to

form. When stiff, fold egg whites into other mixture. Pour onto hot

griddle. Turn once.

DIETETIC BLUEBERRY PANCAKES

1 1/2 c. Sifted flour 2 eggs, separated

2 1/2 tsp baking powder 1 c. Milk

artificial sweetener equal to 3 tbsp. sugar

3 Tbsp margarine, melted

1 c. Blueberries

3/4 tsp salt

Sift together dry ingredients. Beat egg yolks. Combine with milk

and margarine and add to dry ingredients. Mix until smooth.

Fold in the blueberries. Beat egg whites until stiff. Fold into batter.

Bake on hot greased griddle. Turn once.

BLUEBERRY LEMON PIE

1 (9 inch) baked pie shell 1/4 c. Powdered sugar

1 (6 ox) pkg lemon gelatin 2 tsp vanilla

3 c. Water 2 c. Fresh blueberries

2 c. Heavy cream, whipped

Dissolve gelatin in 1 cup of boiling water. Stir in remaining water and

chill until partially set. Whip cream with sugar and vanilla. Fold

whipped cream into the gelatin, then fold in the blueberries. Spoon

filling into baked and cooled pie shell.

BLUEBERRY MUFFINS

1 1/2 c. Flour 1 large egg

2 tsp baking powder 1/2 c. Milk

1/2 tsp salt 1/4 c. Melted butter

1/2 c. Sugar 1 c. Fresh blueberries

Stir together flour, baking powder, salt and sugar. Stir in egg,

milk and butter until flour mixture is moistened. There will be

some lumps. Fold in blueberries. Fill buttered muffin pan

each 3/4 full. Bake at 375 for 20-25 minutes in preheated oven.

EASY BLUEBERRY COBBLER

1 c flour 4 c blueberries

1 c sugar 1/2 c sugar

1 Tbsp baking powder 3/4 stick butter

Enough milk to make gravy consistency

Heat oven to 350. Melt margarine in a 9x13 inch baking dish.

Heat blueberries with sugar in saucepan until boiling. Mix flour,

sugar and baking powder and add enough milk to make batter

a gravy consistency. Pour batter over melted butter. Pour blue-

berries over batter. Bake for 30-35 minutes.

LOW-CALORIE BLUEBERRY PUDDING

1 env unflavored gelatin 1 c skim milk

1/4 c. Water 1 tsp vanilla

2 eggs separated 1 tsp grated lemon rind

1/3 c. Sugar 1 c fresh blueberries

1/4 tsp salt 2 Tbsp sugar

Stir gelatin into water and set aside. Combine egg yolks, 1/3 cup

sugar, salt and milk in saucepan. Cook and stir over low heat for

3 minutes. Add gelatin, vanilla and lemon rind. Cool until pudding

begins to thicken. Fold in blueberries. Beat egg whites until

stiff peaks form. Slowly beat in 2 tablespoons sugar. Fold into

pudding. Chill.

BLUEBERRY ICE CREAM

6 eggs, separated 2 tsp. Vanilla

2 c. Sugar 3 c. Blueberries, crushed, with 3 tsp sugar

1 pt. Cream 6 c. whole milk

pinch of salt

Mash blueberries. Add 3 tablespoons sugar and chill. Beat egg

yolks until light yellow. Gradually add sugar, beating until very light

and fluffy. Add cream. Add vanilla and beat 5 minutes. Beat

egg whites until stiff and fold into egg yolk mixture. Add blue-

berries and pour into cooled freezer can. Add enough whole milk

to fill can to fill line freeze. Yields 4-5 quarts.

LOW-CAL BLUEBERRY ICE CREAM

makes approximately 1 gallon

1/2 gal. 2 Per cent low fat milk 1/2 c. Almonds (blanched,

20 env. Equal skinned and chopped, roasted

1 tbsp vanilla 10 min. at 350)

1 pkg instant vanilla pudding 2 env. Dream Whip

1 c. Blueberries

Prepare dream whip according to directions on package, using

1 cup milk (omit vanilla) cut blueberries and mash with fork.

Mix with 3 envelopes equal. Blanch, skin, chop and roast

almonds for 10 minutes at 350. Stir together 1 cup milk,

17 envelopes equal and 1 tablespoon vanilla until dissolved.

Mix vanilla pudding with 2 cups milk. Put in 1 gallon freezer can,

then pour remaining milk of the 1/2 gallon 2 percent. Freeze.

Delectable! Makes 16 servings, 161 calories per serving.

BLUEBERRY SYRUP

4 c. Blueberries 1/2 c. Sugar

1 c. Water 2 Tbsp. Cornstarch

In a medium saucepan, combine all ingredients and mix well.

Cook and stir over medium heat, until thick and bubbly. Serve warm.

TEXAS SIZE BLUEBERRY CHEESECAKE

2 C. FLOUR 4 C. COOL WHIP

1/2 TSP. SALT 4 C. TEXAS BLUEBERRIES

2 STICKS BUTTER 2 C. SUGAR

2 C. CHOPPED PECANS 4 TBSP. CORNSTARCH

16 OZ. CREAM CHEESE 2 TSP. LEMON JUICE

1 C. SUGAR

Crust: Blend flour, salt and butter. Stir in pecans. Press into a

9 x 13 inch baking dish. Bake at 450 degrees for 10 minutes or

until golden brown. Cool.

Filling: Blend cream cheese and 1 cup of sugar. Fold in cool whip.

Spoon into crust.

Topping: Combine blueberries, 2 cups sugar and cornstarch in a

saucepan. Cook over medium heat until mixture thickens.

Add lemon juice. Cool thoroughly and spoon over pie.

BLUEBERRY UPSIDE DOWN CAKE

TOPPING:

2 C. FRESH BLUEBERRIES 2 TBSP. FLOUR

3/4 CUPS SUGAR 2 TBSP. LEMON JUICE

BATTER:

1/2 CUP VEGETABLE SHORTENING 1 TSP. SALT

1 CUP SUGAR 3/4 CUP MILK

1-1/2 CUP COARSLEY CHOPPED PECANS 3 EGGS

GRATED RIND OF 1 ORANGE

2 CUPS FLOUR

3 TSP. BAKING POWDER

Combine all topping ingredients together. Spread mixture in the

bottom of a greased 10x10x2 inch baking pan. Thoroughly cream

shortening and sugar. Add eggs, one at a time, beating after each

addition. Sift together flour, baking powder and salt. Alternately

add dry ingredients and milk, beginning and ending with the dry

ingredients. Fold in nuts and orange rind. Pour batter over

topping. Bake at 350 degrees for 45 minutes. Loosen edges

and invert on a platter while still hot. Sprinkle with powdered sugar,

if desired. Serve warm.

EASY BLUEBERRY BUTTER

4 STICKS SWEET BUTTER, SOFTENED

1 CUP FRESH BLUEBERRIES, CHOPPED

3 TO 5 TBSP. POWDERED SUGAR

Combine all ingredients in blender. Whip until light. This is great

on pancakes, waffles, toast or anything else.

BLUEBERRY NUT BREAD

3 CUPS FLOUR 2 TBSP. SALAD OIL

3 TSP. BAKING POWDER 1 TSP. LEMON EXTRACT

1 TSP. SALT 1 CUP BLUEBERRIES

1/2 CUP SUGAR 1 CUP CHOPPED NUTS

2 EGGS, WELL BEATEN

1 CUP MILK

Sift together flour, baking powder, salt and sugar. Combine eggs,

milk, oil and lemon extract. Add to dry ingredients and mix just

enough to moisten. Fold in blueberries and nuts. Pour into

greased and floured 9x5x3 inch loaf pan, letting stand about 15

minutes. Bake at 350 degrees 1 hour or until done. Cool 10

minutes, then turn out of pan and finish cooling on wire rack.

CHICKEN BREAST WITH BLUEBERRIES

2 TBSP. MARGARINE 3 TBSP. DIJON MUSTARD

2 WHOLE CHICKEN BREAST, 1/3 C BLUEBERRIES

CUT IN HALF, SKINNED 1/3 C WHITE WINE VINEGAR

1/3 CUP PEACH JAM PARSLEY SPRIGS

Melt margarine in large frying pan over medium high heat. Add

chicken, cook until brown, about 3 minutes, then turn and brown

other side. Meanwhile, mash fruit in jam and mix with mustard.

Spread mixture over meaty side of breast; sprinkle with

blueberries. Lower heat and cook, covered, until breast are no

longer pink, about 15 minutes. Lift chicken and blueberries with

slotted spoon onto a platter, keep warm. Add vinegar to pan;

scrape browned bits free. Boil on high heat until liquid is

reduced 1/3 and thickened. Pour sauce over chicken; garnish with

parsley sprigs. Makes 4 servings.

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