blueberryrecipes2005

Blueberry Recipes 2005

BLUEBERRY SYRUP

½ Cup sugar

1 Tbl. cornstarch

¼ Cup water

¼ Cup light corn syrup

2 tsp. lemon juice

2 Cup blueberries

Combine sugar and cornstarch in saucepan, mix. Add water, corn syrup and lemon juice, mix well. Stir in blueberries. Cook, stirring constantly until sauce comes to a boil and is thickened. Makes 1¾ cups.

BLUEBERRY SALSA

Mix ¼ cup of cooled blueberry syrup (above) with ½ cup of your favorite salsa, or adjust to taste.

BLUEBERRRY CHERRY PIE

Pastry for double crust pie

2 Cups blueberries

½ Cup sugar

3 Tbls. tapioca (or cornstarch)

¼ tsp. salt

2 Cups pitted red sour cherries, drained, add ½ cup of cherry juice back in

1 Tbl. lemon juice

Combine all filling ingredients into a bowl and let stand for 15 min. Pour into pastry lined 9 inch pie plate and cover with remaining pastry. Make ¼ slits in top crust to let steam escape. Bake 400º F for 45-50 min.

BLUEBERRY BARS

1 Cup flour

½ Cup butter

3 Tbls. confectioners' sugar

2 eggs slightly beaten

1 Cup sugar

¼ Cup flour

½ tsp. baking powder

¼ tsp. salt

1 tsp. vanilla

1 tsp. lemon juice

¾ Cup chopped nuts

½ Cup coconut

1 Cup blueberries

With a fork, blend 1 cup flour, butter, and confectioners' sugar until smooth. Spread into a thin layer with fingers into a square 9 inch pan. Bake at 350º F for 25 minutes. Meanwhile, stir remaining ingredients (except coconut and nuts) in a separate bowl. Spread over cooked, but not cooled, pastry. Top with coconut and chopped nuts. Return to oven and bake 25 minutes more. Cool, cut into 3x1 inch bars.

To freeze berries: De-stem and wash berries. Dry on a paper towel. Freeze in a single layer on a cookie sheet. When frozen, place in an airtight plastic bag and return to freezer.

Health facts: The USDA laboratories in Oxford, Miss. found pterostilbene, a compound in blueberries, may prove to be a potent weapon in the battle against heart disease. Blueberries have the most antioxidant power of over 40 fruits and vegetables tested by the USDA. And a ½ cup serving of blueberries has only 40 calories, no fat and nearly 2 grams of fiber.