Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
rozen berries, see note in recipe description above).
Continue to
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Mix flour, oleo and pecans.
Press into greased oblong baking dish along bottom and up sides.
Bake until golden brown at 350 degrees.
Set aside to cool.
Cream together sugar, cream cheese and cool whip.
Spread over cooled crust.
Spread blueberry pie filling over cream cheese mixture.
Chill until ready to serve.
Prepare jars, lids and bands.
Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.
Cook over high heat, stirring to dissolve sugar.
Bring to a boil and let boil very hard for 1 minute, stirring constantly.
Remove from heat and pour in pectin. Stir and skim for 6 minutes.
Pour into prepared jars leaving a 1/4\" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.
ike it this way.
Blueberry Sauce.
Heat port, half
nd anyway this is the best bit.
While slowly stirring
minutes. Add the Marsala wine and bring to a boil
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
r overnight.
For the blueberry sauce, combine sugar and 1
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
aste.
While whisking, pour wine into roux (flour mixture). Continue
Blueberry and White Chocolate Whipped Cream:<
br>Carefully spread half the blueberry filling in a ring pattern
owl. Triple or quadruple the recipe and keep the rest in
olive oil, balsamic and red wine vinegar. Whisk this together very
Put all ingredients into a blender (except the green onions, if using add them in after blending).
Blend for 30-40 seconds.
Mix in in green onions.
This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
*NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
escued Turkey Stock recipe#24576), sour cream and wine.
Note that