I am in the blueberry mode again. I have so many recipes for blueberries and found that this tiny fruit packs a lot of antioxidant power. In fact, in only one half cup, you can get twice as many antioxidants nutrients as most American’s consume in an entire day. Just what are “anti-oxidants:? They are substances that have the ability to inactivate harmful free radicals. (Free radicals are abnormal cells.) This information comes from a nutrition glossary that tells us what these kinds of words mean. Interesting, what I know is blueberries are very good for us. So it’s blueberry recipes today.
BLUEBERRY CREAM PIE 1 c. sour cream 2 T. flour 3/4 c. sugar 3/4 t. vanilla 1/4 t. salt 1 egg, beaten 2-1/2 c. fresh blueberries 3 T. flour 1-1/2 T. butter 3 T. chopped pecans or walnuts 1-9-inch unbaked pie shell
In a medium bowl, with an electric mixture on medium speed, beat first six ingredients for five minutes or until smooth. Fold in blueberries. Pour filling into unbaked pie shell; bake at 400 degrees for 25 minutes. Remove from oven. Combine remaining ingredients, cutting in butter, until mixture is crumbled; sprinkle over top of pie. Bake 10 more minutes. Refrigerate at least two hours before serving. Makes eight servings.
OVERNIGHT BLUEBERRY COFFEE CAKE 1 egg 1/2 c. sugar 1-1/2 c. flour 2 t. baking powder 3/4 t. salt 1/3 c. milk 3 T. butter or margarine, melted 1 c. fresh blueberries 2 T. sugar
In a mixing bowl, beat egg and sugar. Combine flour, baking powder and salt; add alternately with milk to sugar mixture, beating well after each addition. Stir in butter; fold in blueberries. Pour into greased or sprayed eight inch square baking pan; sprinkle with two tablespoons sugar. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake at 350 degrees 30-35. Test with toothpick for doneness. Makes nine servings.
If you like the subtle taste of almond, you will like this dessert using canned pie filling.
BLUEBERRY ALMOND CRUNCH 1-1/4 c. flour 1 c. quick oats 3/4 c. packed brown 1/4 t. each, baking soda, baking powder, salt and cinnamon 1/3 c. butter 1/4 c. chopped walnuts 1-21 oz. can blueberry pie filling 1/2 t. almond flavoring
In a medium bowl, combine first seven ingredients. Cut in butter until mixture is crumbly. Stir in nuts. Press half of mixture in an 8x8-inch baking dish. Stir almond flavoring into blueberry pie filling. Pour filling over crumb mixture; spread to edges. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 30 minutes. Serve warm or cold with ice cream. Makes six to nine servings.
BLUEBERRY SQUARES 1 c. crushed vanilla wafers 2 T. butter, melted 3/4 c. sugar 1/4 c. corn starch 1/4 c. water 3 c. fresh blueberries, divided 3 T. lemon juice 1 c. heavy whipping cream 2 T. powdered sugar 1-1/2 c. mini marshmallows
In a small bowl, combine wafers and butter. Press into a greased eight inch square baking dish. Bake at 350 degrees for 8-10 minutes or until lightly browned. In a small saucepan, combine sugar and corn starch; gradually whisk in water until smooth, Stir in 1-1/2 c. blueberries. Bring to a boil over medium hight heat. Cook, stirring constantly for 1-2 minutes or until thickened. Stir in remaining berries and lemon juice. Cool completely. In a small mixing bowl, beat cream until it begins to thicken. Beat in powdered sugar until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, 45-50 minutes. Makes nine servings.
Thought for the Day: Oliver Wendell Holmes once attended a meeting in which he was the shortest man present. “Dr. Holmes”, quipped a friend, “ I should think you’d feel rather small among us big fellows. “I do,” retorted Holmes, “I feel like a dime among a lot of pennies. (That’s tellin’ em!)