ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
Blueberry and White Chocolate Whipped Cream:<
o set.
For the blueberry sauce: put the blueberries, sugar
eat.
Using potato masher, mash berries several times to release
mall food processor, pour in moonshine and blend together. When mixed
For the blueberry sauce: In a saucepan over
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
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
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.
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.
xtract; stir to coat. Pour blueberry mixture into the prepared pie
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.
Mash recipe :
In medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring, until fragant, about 7 minutes. Add beans, broth, and salt; bring to a simmer and cook for 5 minutes. Remove from pan and stir in cilantro and mash with a potato masher to a coarse puree. Add pepper to taste. Serve warm.
---------.
Cake recipe:
Form Bean mixture into 4 patties. In a large skillet, heat 2 T oil over medium heat. Add patties and cook until heated through, about 3 minutes per side.
Mash 1/2 cup pecans into the bottom of thawed pie crusts. Brown pie crusts and let cool.
Mix with electric mixer at low speed the sugar, Cool Whip, cream cheese and lemon juice.
Spread half of this into each pie crust and top with blueberry pie filling.
Sprinkle rest of nuts on top.
Keep refrigerated.
Can be frozen for extended time if well covered.
Bring water to a boil in a small saucepan. Stir in sugar until it dissolves into a syrup. Remove from heat; let cool completely, about 15 minutes.
Pour lychees into a blender; puree until smooth.
Combine 1/4 cup lychee puree and blueberries in a cocktail shaker; mash with a cocktail muddler. Add 1/4 cup syrup, ice, blueberry vodka, and sweet and sour mix. Cover and shake until the outside of the shaker has frosted. Strain into two cocktail glasses.
Mash cream cheese and mix with sugar.
Combine Cool Whip and spread over crusts.
Sprinkle with chopped nuts.
Cover with blueberry pie filling.
Put in refrigerator until ready to serve.