br>Meanwhile, to make the crumble, combine oats, cinnamon, flour and
ours, then stir in the crumble and puree as below.
he ready and make the crumble by rubbing all the ingredients
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
egrees F.
For the crumble, line the partially baked tart
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Remove rolls from pan.
Spray pan with non-stick cooking spray and replace rolls.
Spread blueberry pie filling evenly over and between rolls.
Combine butter, flour, brown sugar and pecans and sprinkle over pie filling.
Bake at 350\u00b0F 45-50 minutes.
Drizzle with cream cheese frosting while still warm.
Butter a 9 x 13-inch baking dish.
Mix the blueberry preserves and water together.
Spread the following layers in this order: pineapple, blueberry mixture, dry cake mix, melted margarine and pecans.
Cook at 350\u00b0 for 35 to 40 minutes, or until brown on top. Let sit 20 minutes before serving.
Serves 10 to 12.
Preheat oven to 325\u00b0. Drain peaches and the blueberries from muffin mix.
Save 2 tablespoons of the blueberry juice.
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.
Preheat oven to 375. Brush bottom and sides of crust with egg yolk. Bake on baking sheet 5 minutes or until light broun.
Pour blueberry pie filling into crust. Combine four, oats, and sugar into small bowl.
Mix in margarine.
Spoon over pie filling.
Bake on baking sheet about 35 minutes or until filling is bubbly and topping is browned.
Cool on wire rack.
To make the blueberry meringue, preheat oven to 250\
Blueberry and White Chocolate Whipped Cream:<
br>Add the oxo cubes - crumble them evenly over the top
emperature before proceeding with the recipe).
Place the pistachios in
Preheat oven to 400\u00b0F.
Divide rhubarb and blueberries between four 8.5 oz ramekins. Pour orange juice evenly over fruit then sprinkle with sugar.
For the crumble, in a large bowl, combine flour, oats, Corn Flakes, coconut and cinnamon. Add butter and mix well.
Sprinkle crumble evenly over fruit. Bake for 20-25 mins, until rhubarb is tender and topping is crisp and golden. Let cool for 5 mins before serving. Dust with powdered sugar and serve with heavy cream.
ne side.
Place the blueberry jam into a small heatproof
o 350.
Brown Sugar Crumble Topping:
Use mixer to
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.