erve with a side of blueberry syrup. (RECIPE: One pint blueberries in a
he bread.
Bake until blueberry juices are bubbling around the
inished.
Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
s bubbling.
For the blueberry syrup: In a small saucepan, cook
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.
Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator. Prepare an ice cream maker according to the manufacturers instructions.
rom blueberries is bubbling.
Blueberry Syrup:.
In a small saucepan
erve pancakes with warm blueberry syrup.
For the syrup:
toss the
enter is set. Serve with blueberry syrup and a dollop of Cool
Combine milk, corn syrup, corn oil and egg in mixing bowl. Add pancake mix; stir until dry ingredients are moistened. Batter will be lumpy.
Stir in blueberries and cottage cheese carefully.
Pour 1/4 cup of batter for each pancake on hot griddle; cook until brown, turning once.
Serve with blueberry syrup.
Makes 8 pancakes.
Combine crumbs and sugar, pour melted butter. Press into pan (I use 9\" springform pan) chill covered (I make this the night before).
Beat cream cheese, add sugar.
Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
Gradually pour this while beating the cream cheese mixture.
Fold in whipped cream.
Spread on top of crust. Top with blueberry syrup.
NOTE: the syrup must be thick or else it'll fall from the cake.
Chill covered a few hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan.
Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
Combine milk, egg and sour cream. Beat well. Stir together flour, baking powder, sugar and salt. Add to milk mixture. Beat just until large lumps disappear. Stir in the butter. Fold in the blueberries. For each pancake, pour about 1/4 cup batter into a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are slightly dry. Serve with blueberry syrup, if desired. Yield: 12 (4-inch) pancakes.
Combine the peach, blueberries, rum, blueberry syrup, lime juice, and peach liqueur in a blender with 1 cup of ice.
Blend until smooth.
Pour into two chilled cocktail glasses.
Garnish each with 4 skewered blueberries and 1 tiny peach wedge.
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.
Boil the sugar and water until it begins to dissolve. Add the berries and simmer for an additional 15-20 minutes. The berries will turn to mush and the liquid will thicken.
Strain over a bowl keeping the juice and discarding the fruit. Cool completely and refrigerate until ready to use.
To make a French Soda: Fill a tall glass with crushed ice. Pour over 1/4 part of the berry syrup. Pour over with sparkling water. Add a splash of half-and-half (or to taste). Serve with as straw which is used to gently stir the mixture together.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Pecan pancakes are my aunt's pancake recipe to which I added pecans.
Tried it with a mix, but it wasn't very good.
At this time, we hadn't been married very long and were living in Wisconsin.
Put the syrup and blueberries into a pan and bring to the boil.
Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
Generously grease a 2 1/2 quart casserole or 9/13 baking dish.
Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated.
Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts.
Cover and refrigerate up to 24 hours. Heat oven to 400 degrees.
Uncover and bake 20 to 25 minutes or until golden brown.
Sprinkle with powdered sugar and sere with syrup.