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.
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
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
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.
Mix together and chill for 2 hours.
Mix cream cheese and butter; fold all together.
Put on crust. Cover with blueberry pie filling; refrigerate.
xtract; stir to coat. Pour blueberry mixture into the prepared pie
ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
Mix Dream Whip as directed.
Refrigerate.
Mix softened cream cheese, adding sugar gradually until well blended.
Add to Dream Whip and blend thoroughly.
Pour into pie crust.
Top with pie filling and chill overnight.
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.
In a large bowl, beat Cool Whip and condensed milk until smooth.
Mix in all remaining ingredients by hand.
Refrigerate in serving bowl for at least 1 hour.
Serves 8 to 10.
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!
Blend blueberry preserves into softened cream cheese.
Add milk,lemon peel, and lemon juice.
Whip heavy cream until soft peaks form.
Fold into cream cheese mixture.
I have a note to myself to double this recipe.
Make vanilla pudding according to directions. Tear angel food cake into small pieces. Alternate layers in large bowl: pudding/cake/blueberry/Cool Whip. End up with Cool Whip on top. Decorate with fresh blueberries if desired.