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.
Prepare jars, lids and bands.
Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.
Cook over high heat, stirring to dissolve sugar.
Bring to a boil and let boil very hard for 1 minute, stirring constantly.
Remove from heat and pour in pectin. Stir and skim for 6 minutes.
Pour into prepared jars leaving a 1/4\" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.
r overnight.
For the blueberry sauce, combine sugar and 1
Blueberry and White Chocolate Whipped Cream:<
ike it this way.
Blueberry Sauce.
Heat port, half
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
Heat wine to a boil in a
Add the vermouth or wine keeping on stirring as it
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired.
minutes. Stir in red wine, turn off heat, and stir
Combine all ingredients in sauce pan and bring to a boil over med-hi heat.
Lower heat and simmer 15 minutes or until sauce is reduced by about 1/3 and slightly thickened.
Strain sauce to remove blueberry seeds and pulp if necessary.
Serve over steak or chicken.
ides up to contain the wine/butter mixture (you WANT the
cups for remainder of recipe. I refrigerate overnight and then
Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a saucepan over medium heat. Saute onions until softened. Add blueberries, vinegar, sugar and salt. Simmer for 5 mins.
Heat butter and remaining oil in a frying pan. Saute potatoes over medium heat until golden brown. Layer alternatively with blueberry chutney in a baking dish, sprinkling each layer with sea salt. Bake for 20 mins. Serve garnished with radish sprouts, if desired.
Preheat oven to 350\u00b0F.
Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
Wash and drain blueberries, remove stems and place in a large bowl.
Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
Add rice, chicken and walnuts.
In a small bowl combine dressing ingredients.
Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.