he batter into the skillet for each pancake.
Cook until
on't fit, save them for another use - note that if
For the French toast: Butter a
inished.
Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter, if
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.
For the waffle you can use any Belgium waffle batter recipe, feel free
rom blueberries is bubbling.
Blueberry Syrup:.
In a small saucepan
an bake now, or refrigerate for up to 24 hours Just
Combine milk, corn syrup, corn oil and egg in mixing bowl. Add pancake mix; stir until dry ingredients are moistened. Batter will be lumpy.
Stir in blueberries and cottage cheese carefully.
Pour 1/4 cup of batter for each pancake on hot griddle; cook until brown, turning once.
Serve with blueberry syrup.
Makes 8 pancakes.
Combine crumbs and sugar, pour melted butter. Press into pan (I use 9\" springform pan) chill covered (I make this the night before).
Beat cream cheese, add sugar.
Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.
Gradually pour this while beating the cream cheese mixture.
Fold in whipped cream.
Spread on top of crust. Top with blueberry syrup.
NOTE: the syrup must be thick or else it'll fall from the cake.
Chill covered a few hours.
Combine milk, egg and sour cream. Beat well. Stir together flour, baking powder, sugar and salt. Add to milk mixture. Beat just until large lumps disappear. Stir in the butter. Fold in the blueberries. For each pancake, pour about 1/4 cup batter into a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are slightly dry. Serve with blueberry syrup, if desired. Yield: 12 (4-inch) pancakes.
For the syrup:
Put the sugar and
nto prepared pan.
Bake for 20-25 mins, until toothpick
nife. P.
our Orange Syrup over cakes; allow to sit
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan.
Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
Combine the peach, blueberries, rum, blueberry syrup, lime juice, and peach liqueur in a blender with 1 cup of ice.
Blend until smooth.
Pour into two chilled cocktail glasses.
Garnish each with 4 skewered blueberries and 1 tiny peach wedge.
wo-thirds full.
Bake for 20-25 mins, until toothpick
FOR THE CAKE: Preheat oven to
FOR THE PUDDING: Preheat oven to
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.