emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
n top of cake. Melt jelly and spoon over blueberries to
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
to 1 tsp of jelly.
May be served as
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:<
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
br>Blueberry Sauce.
Heat port, half the berries and redcurrant jelly
oconut and serve with Blueberry Sauce.
Blueberry Sauce:
2 cups
Wash and clean blueberries.
Crush with a masher.
Place in a deep saucepan and gently cook for 10 minutes or till the juice flows.
Strain through a jelly bag to capture the juice.
Add the sugar and bring to a full boil for 1 minute, stirring constantly so it does not burn at the bottom.
Add the pectin and hold at a boil for 1 full minute while stirring constantly.
Skim off foam and pour into hot, sterile jelly jars and seal.
Wash and clean berries.
Place into deep saucepan and crush.
Add water and place over a medium heat to simmer for about 5 minutes.
Remove and allow to drip through a jelly bag.
Measure recovered juice.
Add sugar and mix well in saucepan.
Bring mixture to a boil and add pectin and hold at the boil for 1 full minute while stirring constantly.
Skim off foam and place into hot, sterile jelly jars and seal.
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
he dumpling dough for this recipe.
Preparing the Dumplings and
emon bars bake heat the jelly in a small saucepan set
combine the berries, sugar, and jelly in a small saucepan over
f vinegar indicated in the recipe and heat on the stove
/2 x 1-inch) jelly roll pans with aluminum foil
/2 x 1-inch jelly roll pans with aluminum foil
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.