BLUEBERRY RECIPES - 7/27/2010

PUFF PANCAKE WITH BLUEBERRY SAUCE

INGREDIENTS: 2 Tbs. butter, 2 eggs, ½ c. milk, ½ c. flour, 2 Tbs. sugar, 1/8 tsp. cinnamon BLUEBERRY SAUCE: ¼ c. brown sugar, 1 Tbs. cornstarch, ¼ c. orange juice, 1 c. fresh or frozen blueberries, ¼ tsp. vanilla

DIRECTIONS: Place the butter in a 9” pie plate; bake in a 425 degree oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden. Meanwhile in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from heat; stir in vanilla. Serve with pancake. 4 servings

BLUEBERRY MUFFINS TO DIE FOR

INGREDIENTS: ½ c. butter, 2 eggs, 1 tsp. vanilla, 1-1/4 c. sugar, 8 oz. sour cream, ¼ tsp. lemon zest (optional), 2 c., sifted flour, 1 tsp. baking powder, ½ tsp. baking soda, ¼ tsp. salt, ¼ tsp. cinnamon, ½ to ¾ c. blueberries

DIRECTIONS: Cream butter and sugar until fluffy. Add eggs and beat until smooth. Mix in sour cream and vanilla. Combine dry ingredients, stir into cream mixture. Fold in blueberries. Spoon into muffin tins lined with paper cups or greased and floured tins filling about ½ full. Sprinkle a little bit of sugar over top of muffins. Bake at 400 degrees 25-30 minutes

BLUEBERRY BUCKLE

INGREDIENTS: 1/4 c. butter-softened, ¾ c. sugar, 2 eggs, 1 tsp. vanilla, 2-1/2 c. flour-divided, 2 tsp. baking powder, ½ tsp. salt, ½ c. buttermilk, 2-1/2 c. fresh or frozen blueberries TOPPING: ¼ c. each-flour, brown sugar, white sugar, ½ tsp. cinnamon, ¼ c. cold butter

DIRECTIONS: In mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 c. of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn’t stick to berries). Spread batter in a greased 9” square baking pan. For Topping: combine flour, sugars and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 25-3 minutes or until checks done.

BLUEBERRY LIME MOLD

INGREDIENTS: 1 (3 oz.) pkg. lime Jell-O, 1 Tbs. sugar, 2 Tbs. lime juice, 1-1/2 c. boiling water, 1 (8 oz.) Cool Whip, 1 pint fresh blueberries

DIRECTIONS: In medium bowl, whisk together the Jell-O, sugar, lime juice and boiling water for one minute or until the gelatin is completely dissolved. Cover and chill for one hour or until slightly thickened. When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color and double in volume. Whisk in whipped topping and fold in blueberries. Lightly grease a 5 or 6 c. gelatin mold and fill with the gelatin mixture. Chill for 4 hours or until firm. Carefully unmold onto a platter and serve.

PROGRAM SPONSORS: AMUNDSON’S APPLIANCES, KITCHEN & FLOOR DÉCOR, MAIN STREET MARKET, RICE LAKE FARMER’S MARKET