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.
Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
Put the biscotti in a freezer bag and crush them with a rolling pin to a coarse crumb. Divide a third of the crumbs between 4 dessert glasses. Add 1 tablespoon of liqueur into each glass.
Divide half the dessert mix or cream between the glasses. Add half the blueberries and half the nectarine, tossed in the lime juice. Add another third of the crumbs, the remaining liqueur and the dessert mix or cream and finally the remaining fruit and crumbs. Chill before serving.
Blueberry and White Chocolate Whipped Cream:<
f bag; squeeze to drizzle biscotti.
Let stand until drizzle
poon, drizzle over the cooled biscotti.
*We fresh mill our
hick slices.
Place the biscotti cut side up on the
f you want a chewy biscotti) Flip to the other cut
f vinegar indicated in the recipe and heat on the stove
Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
Melt 1 t butter in a large nonstick skillet.
For each pancake, pour about 1/4 cup batter in pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden.
Repeat with remaining butter and batter.
This recipe makes 10 (4 inch) pancakes.
op with thin layer of blueberry pie filling.
Repeat until
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier