Mix blueberry-cranberry drink together with prepared lemonade in a large pitcher.
Chill well.
Just before serving, stir in 1 1/2 cups ginger ale.
Serve.
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.
ix until crumbly; stir in blueberry mixture. Spread in greased 9
iscuit mix until crumbly; add blueberry mixture.
Spread in greased
Preheat oven to 350\u00b0.
Cut peach slices in half lengthwise. Combine peach slices and cranberry sauce in ungreased 9-inch square pan.
Knead swirl packet from mix for 10 seconds.
Cut off one end of packet.
Squeeze contents evenly over fruit.
ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
Preheat oven to 350\u00b0.
Combine peach pie filling and cranberry sauce in ungreased 13 x 9 x 2-inch pan.
Combine dry cake mix, cinnamon and nutmeg in bowl.
Cut in butter with pastry blender or 2 knives; mix in nuts.
Sprinkle evenly over fruit in pan.
Bake at 350\u00b0 for 45 to 50 minutes or until golden brown.
Serve with ice cream or whipped cream, if desired.
Makes 16 servings.
Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
nd just guessed for the recipe).
Soak the All Bran
f butter.
For the cobbler top: Whisk the flour, sugar
isquick until crumbly. Stir in blueberry mixture and spread in the
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
inutes while you make the Cobbler.
COBBLER:
In a small
Preheat oven to 350\u00b0.
Combine dry cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with pastry blender till crumbly.
Stir in nuts; set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
Sprinkle crumb mixture over fruit.
Bake 45-50 minutes or golden brown.
Distribute blueberries between recesses of 1-2 ice cube trays. Cover with water and freeze for 4 hours, or until set.
Rim 12 margarita or martini glasses with water and sugar. Add 1/4 cup vodka to each glass. Top with cranberry juice and soda water. Add blueberry ice cubes. Serve.
In a bowl, combine the pie filling and cranberry sauce; transfer to a lightly greased 13x9 inch baking dish; set aside.
In another bowl, combine the cake mix and spices; cut in the butter using a pastry blender until mixture is crumbly; stir in pecans.
Sprinkle mixture over fruit.
Bake in a 350\u00b0 oven for 45 minutes.
Serve warm with ice cream.
Blueberry and White Chocolate Whipped Cream:<
To Make Cranberry Puree: Combine 1 cup of
ther desserts.
FOR THE BLUEBERRY COBBLER:.
Preheat the oven to