or 7-10 minutes.
WILD BLUEBERRY GLAZE:
Blend 1/2
In a champagne flute, add one ounce of wild blueberry juice. Pour champagne on top and garnish with fresh or frozen blueberries.
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:<
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 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.
xtract; stir to coat. Pour blueberry mixture into the prepared pie
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.
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
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.
Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.
Add all ingredients to crushed ice. Shake, strain and pour into a chilled martini glass. Garnish with a skewer of blueberries.
Heat oven to 400\u00b0.
In large bowl, beat both sugars until light and fluffy.
Add water, black walnut extract and eggs. Blend well.
(Mixture will look curdled.)
Lightly spoon flour into measuring cup.
Stir in flour, rolled oats, baking soda, salt and cinnamon.
Roll into inch and a half ball by hand and put hole in center.
Add fruit to hole.
Place on ungreased cookie sheet.
Bake for 6 to 9 minutes.
Yields 4 1/2 to 5 dozen.
ntil combined.
When the blueberry mixture is cooked for 20
Drain and rinse blueberries, saving juice to mix with maple syrup, if desired.
In a medium bowl combine muffin mix, water, oil, and eggs until blended--don't overstir.
Carefully add blueberries.
Melt a pat of butter on a heated griddle.
Pour about a third of a cup of batter on to griddle.
When pancake is bubbly all over and gets dry on the edges, flip it and cook the other side.
Place all ingredients in blender and run until smooth. Garnish with a few blueberries. Add additional fruits and berries in season as desired.
iquid is evaporated.
Add Wild Blueberries, lemon rind and salt
In a mixing bowl, add mustard, salt, pepper and garlic. Crush the garlic while mixing the ingredients.
Add balsamic vinegar, maple syrup, blueberry juice and oil. Whisk until it emulsifies. Refrigerate for 30 minutes. For best results, make the previous day.