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.
Combine honey, egg, oil, cinnamon and carrots in a large bowl.
Combine flour and baking powder; add to carrot mixture.
Mix together.
Dough will be stiff.
Chill at least 1 hour before rolling dough to 1/8- 1/4 inch thick and cutting out your favorite shapes with floured cookie cutters or knives.
Bake at 325 degrees for 8 to 10 minutes or until the bottoms are lightly browned.
Cool on rack before storing.
Over medium heat, bring the honey to a boil in a small heavy bottomed pan.
Add the berries, reduce the heat and cook on low for 2 minutes.
Remove the pan from the heat and spoon the honey over french toast.
Place blueberries, sugar, honey, lemon juice and nutmeg in a large saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly.
Remove from heat and stir in pectin. Ladle into jars and process 10 minutes in water bath.
Place blueberries, sugar, honey and lemon juice into a non-reactive saucepan and bring to a boil, stirring.
Boil hard for 2 minutes, stirring constantly.
Take off the heat, stir in the pectin and ladle into hot sterilized jars.
Seal and process in a hot water bath for 10 minutes.
Place hot jars on a towel on your counter and let cool overnight. Check seals.
Gently beat egg to break up yolk. Combine with water, extra light olive oil and honey. Lightly stir mixture in the bread machine pan.
Add rolled oats and again lightly mix the ingredients so the oats are soaking in the liquid.
Add whole wheat flour, vital wheat gluten, salt and active dry yeast.
Add dried blueberries at your desired time. I find it best to add them with 8-10 minutes left in the mix cycle.
Bake for 38-40 minutes for a light crust.
f vinegar indicated in the recipe and heat on the stove
nd light colored. Add the honey and beat until combined.
Set aside.
For the blueberry sauce, heat 1 tbsp oil
Blueberry and White Chocolate Whipped Cream:<
rown sugar and 1 tbsp honey until blended. Stir in the
s added in; the original recipe repeated the stir in pectin
Combine blueberries and honey in a saucepan and bring
In a small saucepan, heat blueberries, sugar and water over medium high heat until boiling. Reduce heat to medium-low, and let simmer for 10-15 minutes to reduce until it is thickens slightly and makes a syrup. Remove from heat and strain through a fine-mesh strainer if desired. Refrigerate.
Whisk together 1/4 cup blueberry syrup with 1 cup cold milk to serve.
This recipe will also work with strawberries, blackberries, lingonberries, and cherries.
Beat yolks in a large bowl with an electric mixer for 2-3 mins, until pale. Heat honey in a small saucepan for 4 mins until starting to boil. Pour hot honey in a steady stream over egg yolks, whisking constantly for 2-3 mins, until mixture has cooled and increased in volume.
Whip cream in a large bowl until soft peaks form. Gently fold into egg yolk mixture. Pour into a shallow container suitable for freezing.
Freeze for 6 hours until just firm. Fold in blueberries and freeze for a further 2 hours. Serve drizzled with additional honey.
1. Microwave: Measure honey into a small microwavable cup
up finely chopped walnuts, butter, honey and cinnamon in large bowl
mall bowl, mix the mustard, honey, mayo and dried onion flakes