br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
In a pitcher, combine lemonade, juice and rosemary. Chill for 1 hour. Garnish with fresh rosemary sprigs and blueberries.
nce or twice while waiting for the water to come to
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.
For the Cake: Preheat the oven
Fill tall glass with ice. Add Smirnoff Blueberry Flavored Vodka and lemonade. Stir well. Garnish with blueberries.
fill tall glass or goblet glass with ice.
Add blueberry vodka, blue curaco and lemonade to fill glass.
Stir well.
Garnish with blueberries if you want.
Fill a highball glass with either the simply blueberry lemonade or simply lemonade. Add Satsuma Rum and stir.
Cheers!
Make your lemonade, however you like it. Everyone has their own recipe for lemonade.
In an ice cube tray, place one raspberry and one mint leaf in each compartment (if the mint leaves are small, I usually put two).
Fill ice cube tray with lemonade and freeze.
Once frozen, add to your lemonade. Once the cubes start to melt, it will infuse the lemonade with the flavor of the raspberries and mint leaves, and since it was frozen with lemonade and not just plain water, it will not \"water down\" the flavors.
inch round enameled pan for this cake, and it made
For the waffle you can use any Belgium waffle batter recipe, feel free
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
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
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Cook and cool pie crusts.
Mix sugar and cream cheese.
Add nuts.
Spread evenly half of mixture in each crust.
Spread pie filling on top of cream cheese mixture.
Spread half of Cool Whip on each pie.
Refrigerate overnight.
(Cherry pie filling can be substituted for blueberry.)
Makes 2 pies.