this applies to full-size tarts as well) so that they
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.
ou favorite yellow cake batter recipe or a box mix and
ream.
To make the blueberry compote mix together 1 cup
Blueberry and White Chocolate Whipped Cream:<
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
pprox.15-20 minutes.
Tarts will still be bubbling but
or 20 minutes.
Allow tarts to cool completely before filling
eanwhile, combine the pomegranate and blueberry juice 2 tablespoons sugar and
onger if you prefer crisper tarts.
f vinegar indicated in the recipe and heat on the stove
Combine lemon rind, lemon juice and sugar in top of double boiler.
Add butter.
Heat over boiling water, stirring until butter is melted.
Stir in beaten eggs.
Continue cooking, stirring constantly until the mixture is thick enough to pile slightly (about 15 minutes).
Spoon filling into cooled tarts.
ruffled edge.
Bake tarts at 425\u00b0 F for
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
Beat together cream cheese, eggs, sugar and vanilla extract until smooth.
Put 1 vanilla wafer in cupcake paper round side down.
Fill with 1 tablespoon of filling, about 3/4 full.
Cook at 350\u00b0 for 15 minutes.
Makes about 24 tarts.
Combine cornstarch, sugar and water.
Add washed blueberries and butter.
Cook and stir over medium heat until mixture is thickened and clear.
Cool slightly.
Fill tart shells with blueberry mixture and top with whipped cream, if desired.
Makes 6 servings.
Beat cream cheese on medium speed with mixer until light and fluffy.
Gradually add sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Place a vanilla wafer in a paper-lined cup of a muffin pan.
Spoon cream cheese mixture over wafers, filling cups.
Bake at 350\u00b0 for 20 minutes.
Leave in muffin pan overnight in refrigerator; top with blueberry pie filling to serve.