repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Preheat oven to 350\u00b0.
Place blueberries in a 9x13 baking pan; sprinkle with lemon juice and vanilla extract.
Combine sugar, flour, cinnamon, and nutmeg and sprinkle over berries and toss lightly.
Combine topping ingredients and crumble evenly over berries.
Bake at 350\u00b0 for 45 minutes.
Serve warm with vanilla ice cream.
Recipe may be halved and baked in a 9 x 9 square pan.
Pour blueberry pie filling into 9-inch square baking pan.
Top with dry cake mix.
Cut butter into very thin slivers and insert into cake mix at intervals.
Bake at 350\u00b0 until crisp, 35 to 45 minutes.
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325 degrees.
Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples.
Mix well and place in a well buttered 8 x 8 x 2 inch pan.
Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt, and rub in the butter with your fingers until it resembles coarse crumbs.
Spread evenly over the Wild Blueberry filling.
Bake 45 minutes or until the crust is brown.
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.
eat to render fat and crisp skin. This will take 8
Blueberry and White Chocolate Whipped Cream:<
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
utter over topping.
Bake crisp on a foil lined baking
Preheat oven to 375\u00b0. In shallow 8 x 8-inch baking dish, arrange blueberries; set aside.
In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann's(R) or Best Foods(R) Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries.
Bake 30 minutes or until topping is golden.
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
xtract; stir to coat. Pour blueberry mixture into the prepared pie
ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
Put the can of pie filling in bottom of casserole dish. Cut oleo into dry yellow
cake\tmix.
Put
the\tcake
and oleo mixture on top of the
blueberry
pie
mix.
Cook in 450\u00b0 oven for 10 to 15 minutes.
Melt butter, mix with cinnamon crisp graham cracker crumbs and press into pan to make crust.
00b0F.
To make Peach-Blueberry Filling:
Using a large