We will be at the Tuscaloosa Farmers Market on Saturdays!!!
Come by and say Hi!
Friday, June 20, 2008
Wednesday, June 18, 2008
Nutrition
Blueberries are not only naturally delicious but, also, very nutritious, only 44 calories per ½ cup. Blueberries are a good source of fiber and supply nutrients such as vitamin A, niacin, iron, potassium, phosphorus and vitamin C.
Handling & Freezing Instructions
Fully ripe berries are best for fresh use. Refrigerate as soon as possible. Do not wash berries before storing or freezing. Blueberries have a natural wax coating for protection, and this helps extend their shelf life. To freeze berries simply bag and place in the freezer. Roll out the amount you need when ready to use. To thaw frozen berries, let sit in warm tap water a few minutes. Wash berries when ready to use.
Receipes
BLUEBERRY SYRUP
1 cup fresh or frozen and thawed blueberries
1 cup water
3.4 cup sugar
1 tablespoon cornstarch 2 tablespoons lemon juice
In food processor add blueberries, water, sugar and cornstarch. Process until well mixed, about 1 minute. Pour mixture into a 1 ½ quart saucepan; simmer until slightly thickened, about 2 minutes. Stir in lemon juice. Cool and refrigerate. Makes about 1 ½ cups.
EASY BLUEBERRY COBBLER
1 stick butter
1 c. self-rising flour
1 ½ c. sugar
1 c. milk
1 c. water
Cinnamon to taste
3 c. Blueberries
Melt the butter in a 9x13-inch baking dish. Mix the flour and 1 cup sugar in a bowl and stir in the milk gradually. Pour into the baking dish. Combine the blueberries, water and remaining ½ cup sugar. Pour the blueberry mixture over the batter and sprinkle with cinnamon. Bake at 350 degrees for 45 minutes or until golden brown. Cut in squares and serve topped with whipped cream or ice cream. 8 servings.
BLUEBERRY CRUNCH
Butter a 9x13 inch baking dish and add ingredients to the order listed below.
#2 can crushed pineapple (do not drain)
3 c. blueberries
¾ c. sugar sprinkled over berries
1 pkg. yellow cake mix
1 stick margarine, melted
¼ c. sugar sprinkled over mix
1 c. chopped pecans
Use fresh berries, canned berries or frozen berries (thawed). Do not stir. Bake at 350 F. for about 45 minute. Approx. 20 servings.
BLUEBERRY FOUR LAYER DESSERT
Layer One: 1 ½ sticks margarine
1 ½ c. flour
1 c. chopped nuts
Melt margarine. Add flour and nuts. Mix and press into 9x13 backing dish. Bake 15 minutes at 350 F. Cool completely.
Layer Two: 8 oz. Cream cheese
1 c. powdered sugar
1 c. Cool Whip
Mix and spread over first layer.
Layer Three: One can Blueberry Pie Filling
Spread Cool Whip over the third layer and refrigerate overnight.
BLUEBERRY FILLED DESSERT CREPES
1 recipe Basic Blender Crepes:
(recipe follows)
1 quart (4 cups) fresh blueberries sliced
¼ cup confectioners’ sugar
Sweetened whipped cream
Slice blueberries in food processor. Sprinkle berries with confectioners’ sugar and stir. Place ¼ cup berries on each crepe. Roll up. Serve immediately – plain or topped with sweetened whipped cream. Makes 6 servings (allowing 2 crepes per serving).
BLUEBERRY MUFFINS
1 egg
¾ c. milk
½ c. vegetable oil
2 c. self-rising flour
½ c. sugar
1 c. blueberries, drained and patted dry.
Heat oven to 400 F. Grease bottoms only 12 to 14 medium muffin cups. Beat egg in medium bowl; stir in milk and oil. Stir in flour and sugar all at once just until flour is moistened (batter will be lumpy). Stir in 1 cup blueberries. Fill muffin cups about ¾ full. Bake until golden brown, about 18 to 20 minutes. Immediately remove from pan. Makes 12 to 14 muffins.
CONGEALED BLUEBERRY SALAD
2-3 oz. Pkgs. Blackberry Jello
2 cups boiling water
1 c. liquid
1 (8 oz.) can crushed pineapple
2 c. blueberries
Dissolve Jello in 2 cups hot water. Drain blueberries and pineapple and use this liquid and enough water to make 1 cup liquid. Add to gelatin mixture. Stir in fruit. Pour into flat pan, cover and place in refrigerator until firm. Spread topping over Jello when firm.
Topping: 8 oz. Cream Cheese
½ c. sugar
1 tsp. Vanilla
Combine cream cheese, sour cream, sugar and vanilla. Spread over Jello.
BLUEBERRY PANCAKES
1 ¼ cup self-rising flour
½ teaspoon baking soda
1 tablespoon sugar
1 egg
1 ¼ cups buttermilk
3 tablespoons cooking oil
1 cup blueberries, rinsed
Sift dry ingredients. Mix egg, butter and oil together and add to dry ingredients. Gently fold in blueberries. Cook on hot griddle. Makes about 20 pancakes.
BlueBerry Sour Cream Pie
Favorite1 small carton of sour cream
1 cup sugar
2 cups Blueberries
4 tablespoons Flour
1 deep dish pie shell (unbaked)
Mix sugar, sour cream and flour and pour over blueberries.
Topping : 1 cup Ritz Crackers finely crushed
3 tablespoons butter or margarine (melted)
3 tablespoons sugar
mix together pour on top of pie.
Bake 40 min at 375o. Eat and enjoy!
BLUEBERRY CRISP
2 pints blueberries, rinsed and picked over
¼ cups packed light brown sugar
1 tablespoon all purpose flour
Topping:
1 cup quick cooking oatmeal
½ cup all purpose flour
½ cups cold cutter or margarine,
cut into pieces
½ cup packed light brown sugar
½ teaspoon ground cinnamon
Preheat oven to moderate (375o). Lightly grease 9-inch square baking dish. Spread berries on paper towel to dry. Combine brown sugar and flour in medium-sized bowl. Add berries; toss to coat. Turn into prepared baking dish. Prepare topping.
Topping: in same bowl, combine oatmeal, brown sugar, flour and cinnamon. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Sprinkle over blueberries. Bake in preheated oven until golden and crisp, about 30 minutes. Serve warm or at room temperature.
BLUEBERRY PIE FILLING
Boil together about 1 minute
½ cups water
¾ cup sugar
2 tablespoons corn starch
Remove from heat and add
3 tablespoons blackberry gelatin
1 teaspoon lemon juice
Cool slightly and add
1 quart blueberries*
When using frozen unsweetened berries increase corn starch and gelatin 1 ½ times.
Serves 8.
DOUBLE BLUEBERRY SAUCE
1 pint blueberries, rinsed and drained (about 3 cups)
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract
Put 2 cups of the blueberries, the sugar and water in a medium-size saucepan. Bring to boil over medium heat. Simmer 10 to 15 minutes, stirring occasionally, until sauce thickens. Remove from heat. Let stand until warm. Stir in remaining 1 cup blueberries and the vanilla. Serve warm or cover and chill until ready to serve. Makes 2 cups.
Serve warm or chilled over vanilla, strawberry or raspberry ice cream or use as a pound cake, pancake or waffle topping.
1 cup fresh or frozen and thawed blueberries
1 cup water
3.4 cup sugar
1 tablespoon cornstarch 2 tablespoons lemon juice
In food processor add blueberries, water, sugar and cornstarch. Process until well mixed, about 1 minute. Pour mixture into a 1 ½ quart saucepan; simmer until slightly thickened, about 2 minutes. Stir in lemon juice. Cool and refrigerate. Makes about 1 ½ cups.
EASY BLUEBERRY COBBLER
1 stick butter
1 c. self-rising flour
1 ½ c. sugar
1 c. milk
1 c. water
Cinnamon to taste
3 c. Blueberries
Melt the butter in a 9x13-inch baking dish. Mix the flour and 1 cup sugar in a bowl and stir in the milk gradually. Pour into the baking dish. Combine the blueberries, water and remaining ½ cup sugar. Pour the blueberry mixture over the batter and sprinkle with cinnamon. Bake at 350 degrees for 45 minutes or until golden brown. Cut in squares and serve topped with whipped cream or ice cream. 8 servings.
BLUEBERRY CRUNCH
Butter a 9x13 inch baking dish and add ingredients to the order listed below.
#2 can crushed pineapple (do not drain)
3 c. blueberries
¾ c. sugar sprinkled over berries
1 pkg. yellow cake mix
1 stick margarine, melted
¼ c. sugar sprinkled over mix
1 c. chopped pecans
Use fresh berries, canned berries or frozen berries (thawed). Do not stir. Bake at 350 F. for about 45 minute. Approx. 20 servings.
BLUEBERRY FOUR LAYER DESSERT
Layer One: 1 ½ sticks margarine
1 ½ c. flour
1 c. chopped nuts
Melt margarine. Add flour and nuts. Mix and press into 9x13 backing dish. Bake 15 minutes at 350 F. Cool completely.
Layer Two: 8 oz. Cream cheese
1 c. powdered sugar
1 c. Cool Whip
Mix and spread over first layer.
Layer Three: One can Blueberry Pie Filling
Spread pie filling over second layer.
Layer Four: 12 oz. Cool Whip
Layer Four: 12 oz. Cool Whip
Spread Cool Whip over the third layer and refrigerate overnight.
BLUEBERRY FILLED DESSERT CREPES
1 recipe Basic Blender Crepes:
(recipe follows)
1 quart (4 cups) fresh blueberries sliced
¼ cup confectioners’ sugar
Sweetened whipped cream
Slice blueberries in food processor. Sprinkle berries with confectioners’ sugar and stir. Place ¼ cup berries on each crepe. Roll up. Serve immediately – plain or topped with sweetened whipped cream. Makes 6 servings (allowing 2 crepes per serving).
BLUEBERRY MUFFINS
1 egg
¾ c. milk
½ c. vegetable oil
2 c. self-rising flour
½ c. sugar
1 c. blueberries, drained and patted dry.
Heat oven to 400 F. Grease bottoms only 12 to 14 medium muffin cups. Beat egg in medium bowl; stir in milk and oil. Stir in flour and sugar all at once just until flour is moistened (batter will be lumpy). Stir in 1 cup blueberries. Fill muffin cups about ¾ full. Bake until golden brown, about 18 to 20 minutes. Immediately remove from pan. Makes 12 to 14 muffins.
CONGEALED BLUEBERRY SALAD
2-3 oz. Pkgs. Blackberry Jello
2 cups boiling water
1 c. liquid
1 (8 oz.) can crushed pineapple
2 c. blueberries
Dissolve Jello in 2 cups hot water. Drain blueberries and pineapple and use this liquid and enough water to make 1 cup liquid. Add to gelatin mixture. Stir in fruit. Pour into flat pan, cover and place in refrigerator until firm. Spread topping over Jello when firm.
Topping: 8 oz. Cream Cheese
½ c. sugar
1 tsp. Vanilla
Combine cream cheese, sour cream, sugar and vanilla. Spread over Jello.
BLUEBERRY PANCAKES
1 ¼ cup self-rising flour
½ teaspoon baking soda
1 tablespoon sugar
1 egg
1 ¼ cups buttermilk
3 tablespoons cooking oil
1 cup blueberries, rinsed
Sift dry ingredients. Mix egg, butter and oil together and add to dry ingredients. Gently fold in blueberries. Cook on hot griddle. Makes about 20 pancakes.
BlueBerry Sour Cream Pie
Favorite1 small carton of sour cream
1 cup sugar
2 cups Blueberries
4 tablespoons Flour
1 deep dish pie shell (unbaked)
Mix sugar, sour cream and flour and pour over blueberries.
Topping : 1 cup Ritz Crackers finely crushed
3 tablespoons butter or margarine (melted)
3 tablespoons sugar
mix together pour on top of pie.
Bake 40 min at 375o. Eat and enjoy!
BLUEBERRY CRISP
2 pints blueberries, rinsed and picked over
¼ cups packed light brown sugar
1 tablespoon all purpose flour
Topping:
1 cup quick cooking oatmeal
½ cup all purpose flour
½ cups cold cutter or margarine,
cut into pieces
½ cup packed light brown sugar
½ teaspoon ground cinnamon
Preheat oven to moderate (375o). Lightly grease 9-inch square baking dish. Spread berries on paper towel to dry. Combine brown sugar and flour in medium-sized bowl. Add berries; toss to coat. Turn into prepared baking dish. Prepare topping.
Topping: in same bowl, combine oatmeal, brown sugar, flour and cinnamon. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Sprinkle over blueberries. Bake in preheated oven until golden and crisp, about 30 minutes. Serve warm or at room temperature.
BLUEBERRY PIE FILLING
Boil together about 1 minute
½ cups water
¾ cup sugar
2 tablespoons corn starch
Remove from heat and add
3 tablespoons blackberry gelatin
1 teaspoon lemon juice
Cool slightly and add
1 quart blueberries*
When using frozen unsweetened berries increase corn starch and gelatin 1 ½ times.
Serves 8.
DOUBLE BLUEBERRY SAUCE
1 pint blueberries, rinsed and drained (about 3 cups)
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla extract
Put 2 cups of the blueberries, the sugar and water in a medium-size saucepan. Bring to boil over medium heat. Simmer 10 to 15 minutes, stirring occasionally, until sauce thickens. Remove from heat. Let stand until warm. Stir in remaining 1 cup blueberries and the vanilla. Serve warm or cover and chill until ready to serve. Makes 2 cups.
Serve warm or chilled over vanilla, strawberry or raspberry ice cream or use as a pound cake, pancake or waffle topping.
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