For Blueberry Sauce:Bring blueberries, 1/2 cup
For the pudding: lightly grease a
For the panna cotta, combine half
For the blueberry sauce: In a saucepan over medium
an or baking dish.
For the batter: place all the
isquick until crumbly. Stir in blueberry mixture and spread in the
nd baking powder.
Beat for 2 more minutes until smooth
he remaining sugar and beat for 1 minute. Add the remaining
n upper half of oven for 17-20 minutes or until
25\u00b0F Fry each batch for 6 to 7 minutes, until
poon 1/4 cup batter for each pancakes.
Cook until
lightly soften.
To prepare Blueberry Sauce, bring water, sugar and cornstarch
Make sauce: Wash and crush berries.
lueberries. Serve with Blueberry Sauce. Makes 9 servings.
*BLUEBERRY SAUCE:
In blender
n ungreased baking sheet. Bake for 12 to 15 minutes or
n preheated 350 F oven for 8 to 10 minutes or
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
For the casserole: Arrange half of
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.
For omelet, beat egg whites until