Fresh Fruit Glace’ Pie

1 8” or 9” baked pie shell – cooled
about 5 cups fresh berries

Simmer together about 3 minutes:

1 ½ cups berries
2/3 cup water

Blend together and add:

1 cup sugar
3 tbsp. Cornstarch
1/3 cup cold water

Cook and stir until thickened. Cool slightly. Fill crust with remaining berries. Pour cooked mixture into crust. Refrigerate 2 hours or more until set.

Note: I use a little less sugar for blueberries. Also, I stir into hot mixture about 1 tbsp. of butter.

Recipe from the kitchen of Daryl Lilly

Blueberry-Blackberry Shortcakes

Recipe from: Cooking Light - July 200 pg.124 (pictured on front cover)

The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form
a blueberry glaze that binds the filling. This desert is best with fresh berries.

Shortcakes:

2 cups all-purpose flour
¼ cup sugar
1 tablespoon grated lemon rind
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup chilled butter, cut into small pieces
½ cup fat-free buttermilk
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten
2 teaspoons sugar

1. Preheat oven to 400 degrees.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring
with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times.
Pat dough to a ½ inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds.
Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds.
Sprinkle evenly with 2 teaspoons sugar. Bake at 400 degrees for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

Filling:

3 cups fresh blueberries, divided
½ cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
2 cups fresh blackberries
1 cup frozen reduced-calorie whipped topping, thawed


4. To prepare filling, combine 1 cup blueberries, ½ cup sugar, juice, and cornstarch in a small saucepan. Bring to boil; reduce heat and simmer 5 minutes or until slightly
thick. Place in a large bowl, add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.

4. Using a serrated knife, cut each shortcake in half horizontally; spoon ½ cup blueberry mixture over bottom half of each shortcake. Top each serving with 2tablespoons whipped topping and top half of shortcake. Yield: 8 servings (serving size: 1 filled shortcake)


Calories 322 (21% from fat); Fat 7.5 g(sat 4.7 g. mono 1.8g, poly 0.5g ) Protein 4.6g; Carb 60.1g;Fiber4.3g; Chol 16mg; Iron 1.9mg;Sodium 354mg; Calc 108mg

Note: I use this topping recipe for sauce over Umpqua Vanilla Bean Ice cream. It’s great! Also this would be a good sauce over a pound cake.

Two Fruit Frost

1 ½ cups fresh or frozen blueberries
1 cup frozen unsweetened sliced peaches, thawed (I use my home canned peaches and slice them)
1 cup milk
1 cup (8ounces) vanilla yogurt
¼ to 1/3 cup honey
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Cinnamon sticks, optional


Combine blueberries, peaches and milk in a blender; cover and process on high. Add yogurt, honey, cinnamon, and nutmeg; blend well. Pour into glasses. Garnish with
cinnamon sticks if desired.

Yield: 4 (1-cup) servings

Blueberry Slump
(Eleanore Ebleing, Brewster, Minnesota)

3 cups fresh or frozen blueberries
1 ¼ cups water
½ cup sugar
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon cold butter or margarine
½ cup milk
Cream or whipped cream, optional

In a large saucepan, combine blueberries, water, sugar, lemon juice and peel, bring to a boil. Reduce heat and simmer uncovered, for 5 minutes. Meanwhile, combine flour,
sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add mild, mixing just until moistened. Drop six spoonfuls onto the simmering
berries. Cover and cook over low heat for 10 minutes. Do not lift lid. Spoon dumplings into individual serving bowls and spoon some sauce over each. Serve with cream
or whipped cream if desired. Yield: 6 servings.

Best Buttermilk Pancakes (Martha Stewart)

Makes nine 6-inch pancakes. If serving with bacon, reserve half a teaspoon of bacon drippings to grease the griddle.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus ½ teaspoons for griddle
1 cup fresh blueberries (optional)

1. Heat griddle to 375 degrees. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to
combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush,
brush bacon fat onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about ½ cup, pour batter in pools two inches apart. Scatter with berries, if using. When the pancakes bubble on top and are slightly dry
around edges, about 2½minutes, flip. Cook until golden on bottom, about 1 minute. Repeat with remaining batter; keep finished pancakes on a heat-proof plate in the
oven.

Blueberry Whole Wheat Pancakes with Blueberry Syrup (recipe courtesy Gourmet Magazine)

2 cups buttermilk
3 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted and cooled, plus additional melted butter for griddle
¾ cup all purpose flour
½ cup whole wheat flour
¼ cup wheat germ
1 teaspoon salt
2 teaspoons double acting baking powder
1 ½ teaspoons baking soda
3 tablespoons sugar
2 cups blueberries, picked over
Blueberry Syrup, recipe follows

In a bowl whisk together the buttermilk, eggs, and 6 tablespoons of butter. In a large bowl whisk together the flours, wheat germ, salt, baking powder, baking soda, and
sugar, add the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle over moderately high heat until it is hot enough to make drops of
water scatter over its surface and brush it with some of the additional melted butter.

Working in batches, pour the batter onto the griddle by 1/3 cup measures, sprinkle each pancake with about 2 tablespoons of blueberries, and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as the are cooked to a heatproof platter and keep them warm in a preheated 200 degrees F. oven. Serve the pancakes with the Blueberry Syrup.

Blueberry Syrup

6 cups blueberries, picked over
3 cups sugar
½ lemon, zest removed in strips with a vegetable peeler
1/8 cup fresh lemon juice

In a large saucepan combine the blueberries and ¾ cup water, bring the mixture to a boil, and simmer it, covered, for 10 minutes. Puree the mixture in batches in a blender
or food processor and force it through a fine sieve into a bowl, discarding the solids.

In the pan, cleaned, combine the sugar, zest, and 1 ½ cups water, bring the mixture to a boil, stirring until sugar is dissolved, and boil it, uncovered, until a candy
thermometer registers 200 degrees F. Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in
the lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice cream.

Blueberry Upside-down Ginger Cake
(Good Housekeeping July 2006 / From Lori Longbotham’s cookbook Luscious Berry Desserts, copyright 2006)

Prep 25 minutes plus cooking Bake about 60 minutes Makes 10 servings

1 ½ cups all-purpose flour
1½ teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
¾ cup butter (1 ½ sticks) at room temperature
¾ cup packed dark brown sugar
1 tablespoon fresh lemon juice
2 ½ cups blueberries, picked over
½ cup granulated sugar
½ cup molasses
2 large eggs
¼ cup milk
Vanilla ice cream (optional)

1. Preheat oven to 350 degrees F.
2. In medium bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt.
3. In 9” by 2” round cake pan, melt 4 tablespoons butter in oven while it preheats. Remove pan from oven. Stir brown sugar and lemon juice into melted butter until
blended (sugar will not dissolve). Sprinkle blueberries evenly over bottom of pan.
4. In large bowl, with mixer at medium-high speed, beat remaining butter until light and creamy. Add granulated sugar and beat until light and fluffy. Beat in
molasses until blended. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl with rubber spatula as necessary. Wisk in half of flour
mixture. Whisk in milk and then the remaining flour mixture. Pour batter over blueberries in pan and spread evenly.

5. Bake 60 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
6. To serve, run knife around inside of pan to loosen cake from side of pan. Invert cake onto platter. Serve warm, with ice cream if you like.
7. Note: I used a 9” pie dish and it came out of the dish easily and looked very pretty.

Blueberry Banana Muffins (Cheri Germond)
Makes 17 muffins

2 bananas
2 eggs
1 cup brown sugar, packed
½ cup melted butter
½ to 1 cup blueberries
1 teaspoon vanilla
2 ¼ cups flour
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt

Mash bananas. Combine bananas, eggs, sugars, and butter. Mix well. Combine dry ingredients well, then mix in banana mixture. Mix well. Carefully stir in blueberries. Spoon into well greased muffin pan or use cupcake liners. Bake at 350 degrees F. for 25 to 30 minutes.

Blueberry Sauce

2 cups fresh or dry-pack frozen blueberries (divided)
½ cup water
6 tablespoons corn syrup
1 tablespoon lemon juice
1 tablespoon butter

Simmer 1 cup of blueberries with water, corn syrup, and lemon juice for 10 to 15 minutes.
Remove from heat, add butter, stir, and let cool slightly.
Stir in 1 cup remaining blueberries and serve warm over French Toast, pancakes, or ice cream.

Blueberry Creamcheese Cake Squares: From the kitchen of Holly (and Doc) Turnidge

3 C Blueberries fresh or frozen
1/4 C. Cornstarch
1/2 C. Water
1/2 C. Sugar
1 1/2 sticks butter
1 pkg (13 1/2oz) Gram Crackers crumbs
9 oz, Whipped topping
1 1/2 C Sugar
2 tsp Vanilla
1 pkg cream cheese

Combine cornstarch, sugar, water and blueberries in a sauce pan. Cook, stirring over Med. heat until sauce bubbles. Let cool. Combine cracker crumbs, melted butter. Press 1/2 of crumbs in bottom of 13x9x2 pan. Mash cream cheese, sugar and vanilla until soft. Fold in whipped topping. Spread 1/2 of the mixture carefully over crumbs (to make cheese spread easier, drop by spoonful over surface.) Then using spatula spread gently. Now, spread blueberry mixture over cheese mixture Spread remaining cheese mixture over blueberries. Now, sprinkle remaining crumbs over the top. (Best if chilled over-night.)

Blueberry Squares (from the kitchen of Daryl Lilly)

1 cup flour
½ cup confectioners sugar
½ cup butter

Mix together, then press into a 9 inch square baking pan.
Bake 20-25 minutes at 350 degrees F. until lightly browned.Cool.
Meanwhile, combine ¾ cup sugar
¼ cup cornstarch
¼ cup water
Stir until smooth.
Stir in 2 cups of blueberries, bring to a boil, and stir and cook until thickened.
Stir in 2 cups more blueberries and 3 tbsp. lemon juice.
Cool completely, then pour over cooled crust and top with the following:
8 oz. Cream cheese
¼ cup sugar
2 tbsp. orange juice
1 tbsp. orange zest

Beat until fluffy. Spread over berry layer. Sprinkle with chopped walnuts if desired. Refrigerate until set.
Cut into squares.