Blueberry Recipes 2006
 

Blueberry Recipes 2006



BLUEBERRY- GINGER CHUTNEY

- from Karen Thompson

2 cups fresh or frozen blueberries

1/3 cup packed brown sugar

1/3 cup finely chopped onion

¼ cup golden raisins

3 Tbls. cider vinegar

1½ tsp. grated peeled fresh ginger

¼ tsp. salt

¼ tsp. ground cinnamon

1/8 tsp. crushed red pepper

dash of ground cloves

1 garlic clove, minced

Combine all ingredients in a medium saucepan, bring to a boil. Reduce heat to medium low, and simmer 25 minutes or until thickened, stirring occasionally.

BLUEBERRY LEMON MUFFINS

1¾ cups flour

¼ cup sugar

2½ tsps. baking powder

¾ tsp. salt

¾ cup milk

1 egg, beaten

1/3 cup oil

1 cup blueberries

2 Tbls. sugar

1 tsp. lemon peel, grated

melted butter

sugar

In large bowl, combine flour, ¼ cup sugar, baking powder and salt. Set aside. Combine milk, egg and oil. Slowly add to flour mixture. Stir until moistened. Toss 2 tablespoons sugar, lemon peel and blueberries together. Fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake in 400-degree oven for 20-25 minutes. While muffins are still warm, dip tops in melted butter, then dip into sugar.



LOUISIANA BLUEBERRY STREUSEL COFFEE CAKE

- from The Joy of Blueberries

¾ cup sugar

½ cup butter

3 eggs

1 tsp vanilla extract

2 cups flour mixed with 1 ½ tsp. baking powder

8 oz. dairy sour cream, mixed with 1 tsp. baking soda

2 cups blueberries

Topping:

1 cup packed brown sugar

2 tsp. ground cinnamon

1 cup chopped pecans

Beat sugar and butter together until light and fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in sour cream mixture: mix well. Spread half the batter into a greased 9x13 pan, sprinkle evenly with the blueberries. Blend the topping mixture ingredients together and spread half evenly over the blueberries. Spoon the remaining batter evenly and then sprinkle with remaining topping. Bake in preheated 350 oven for 40-50 minutes or until wooden tooth pick inserted in center comes out clean.

TRIPLE BERRY MOLD

- from Kraft foods

1 ½ cups boiling water

1 pkg. (6 serving size) Sparkling Wild Berry Jell-O

2 cups ice cold club soda

3 cups mixed fresh berries (blueberries, raspberries, sliced strawberries), divided

Mix together Jell-O and hot water for 2 min. or until completely dissolved. Set aside for 5 min. Gently stir in cold club soda. Refrigerate 1 ½ hrs or until thickened. Stir in 2 cups of the berries. Spoon into a 5 cup mold and refrigerate 4 hrs. Unmold and top with remaining berries.