br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Preheat oven to 350\u00b0.
Place blueberries in a 9x13 baking pan; sprinkle with lemon juice and vanilla extract.
Combine sugar, flour, cinnamon, and nutmeg and sprinkle over berries and toss lightly.
Combine topping ingredients and crumble evenly over berries.
Bake at 350\u00b0 for 45 minutes.
Serve warm with vanilla ice cream.
Recipe may be halved and baked in a 9 x 9 square pan.
/2 cup of the crisp topping into a medium mixing
Pour blueberry pie filling into 9-inch square baking pan.
Top with dry cake mix.
Cut butter into very thin slivers and insert into cake mix at intervals.
Bake at 350\u00b0 until crisp, 35 to 45 minutes.
Spread peaches over 9 or 10-inch glass baking dish.
Spread blueberries over peaches.
Mix 1/2 cup brown sugar, cinnamon and nutmeg; sprinkle over blueberries.
Sprinkle lemon juice and nuts evenly over the mixture.
In a small bowl, mix flour, remaining sugar and salt.
Put in butter.
Spread over fruit.
Bake at 370\u00b0 for 45 minutes.
Serve warm with vanilla ice cream.
Preheat oven to 325 degrees.
Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples.
Mix well and place in a well buttered 8 x 8 x 2 inch pan.
Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt, and rub in the butter with your fingers until it resembles coarse crumbs.
Spread evenly over the Wild Blueberry filling.
Bake 45 minutes or until the crust is brown.
For the waffle you can use any Belgium waffle batter recipe, feel free
ith paper muffin liners.
For the cupcake, in a bowl
Crust:
Mix the first 4 ingredients together and press into a 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Cool.
Heat oven to 350\u00b0.
Cut butter into dry cake mix until crumbly.
Reserve 1 1/2 cups for topping.
Press remaining mixture into a greased 9 x 13-inch pan, building up 1/2 inch edges. Spread pie filling over cake mixture to within 1/2 inch of edges. Mix walnuts with reserved cake mixture.
Sprinkle over top.
Bake 45 to 50 minutes.
enter and the topping is crisp and well browned, 45 to
he batter into the skillet for each pancake.
Cook until
For Blueberry Sauce:Bring blueberries, 1/2
xtract if you are making blueberry muffins. It will be too
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
inutes.
Cover; let rest for 10 minutes.
Divide dough
hours or overnight.
For lemon curd, whisk together eggs
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
atter into prepared pan.
For blueberry topping stir together all ingredients