or 7-10 minutes.
WILD BLUEBERRY GLAZE:
Blend 1/2
ther desserts.
FOR THE BLUEBERRY COBBLER:.
Preheat the oven to
In a champagne flute, add one ounce of wild blueberry juice. Pour champagne on top and garnish with fresh or frozen blueberries.
lueberries are baking, prepare the cobbler topping.
In a small
Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.
nd pour over wild blueberries. Place half of he blueberry mixture into
Prepare muffins as directed on our wild blueberry muffin mix package, except bake batter in tiny muffin cups, 12 to 15 minutes. Mix sugar and cinnamon. Roll hot muffins in 1/2 cup melted butter, then in cinnamon-sugar mixture. Makes about 24 small muffins.
Blueberry and White Chocolate Whipped Cream:<
In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
In a large bowl combine muffin mix, water& oil, just until mixed.
Pour over fruit and place in a 425\u00b0F preheated oven.
Bake for about 20 minutes.
xtract; stir to coat. Pour blueberry mixture into the prepared pie
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.
isquick until crumbly. Stir in blueberry mixture and spread in the
inutes while you make the Cobbler.
COBBLER:
In a small
Preheat oven to 375 degrees.
Melt butter in a 8\"x8\" pan.
Mix all ingredients except blueberries and pour into the buttered pan.Top with the blueberries.
Bake for 35-40 minutes.
Serve warm.
Mix together brown sugar & sour cream.
Fold in fresh blueberries & peaches. Set aside.
Place your prepared crepe on a serving plate.
Spoon the fruit mixture in the middle of a crepe. Fold in both sides.
Garnish generously with whipped cream along the crepe, and add the blue pansy flower and a sprinkling of wild blueberries.
Serve and enjoy!
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.
Preheat oven to 325 degrees.
Combine blueberries, condensed milk, and lemon peel in bowl.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
Spread in greased 9-inch square baking pan.
In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
Add nuts, sprinkle over cobbler.
Bake 1 hour or until golden brown.
Serve warm with ice cream and blueberry sauce.
Make lemon curd whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. Cooks' Notes: Lemon curd can be made 1 week ahead and chilled, covered.
Make and bake crust. Crust ...
nd cook until translucent. Add wild blueberry juice, maple syrup, port, salt
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese