he bread.
Bake until blueberry juices are bubbling around the
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.
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
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.
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.
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
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.
Combine blueberries, syrup and orange peel in a small saucepan.
Dissolve cornstarch in water.
Add to blueberry mixture. Cook and stir until mixture boils.
Reduce heat and simmer 1 minute or until mixture thickens.
Prepare stuffing and reserve.
In a mixing bowl with an electric mixer or in a food processor fitted with metal blade, process Ricotta, vanilla, cinnamon and sugar until smooth and fluffy.
In a mixing bowl combine biscuit mix with eggs, milk, butter and a tablespoon of syrup or honey.
Beat until smooth.
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.
In a cocktail shaker, muddle the leaves.
Add ice and the gin, lime juice and shake well.
Strain into an ice-filled balloon glass it will enhance all the aromas in the drink.
Wipe the rim with a slice of lemon, stir in the tonic, drizzle blueberry syrup for color and sweetness and garnish with the verbena leaf and lemon slice.
In saucepan combine sugar and cornstarch, and blend well. Add water, syrup, and lemon juice. Mix well. Add blueberries and cool, stirring constantly, until sauce comes to a boil and is thickened.