July 15, 2010 at 8:58 a.m.

Blueberries: from salad to dessert

Blueberries: from salad to dessert
Blueberries: from salad to dessert

Bluebs, as two of our grandchildren and I call blueberries is the fruit we're using in recipes today. They are quick to prepare...no pitting, no peeling and no chopping. With bluebs, all you need to do is wash them and eat them or use them as an ingredient in a recipe. Store unwashed berries in their original container in the fridge up to 10 days after buying. Or freeze for up to a year. A big handful of bluebs each day may help maintain brain power as you age, and they have the potential for holding off age related memory loss. (I had better eat a quart a day to see if this holds true!) Human trials to test that theory are going on, but in the meantime it's a good idea to top off your cereal, add them to quick breads, muffins, salads, etc. for added nutrition.

One of my favorites to make ahead and freeze to be ready to serve unexpected company is...

BLUEBERRY SCONES

2 t. flour

1 t. cinnamon

1 c. bluebs

1-3/4 c. flour

1 T. baking powder

1/4 c. sugar

1/4 t. salt

1/3 c. butter, not softened

2 large eggs

3-4 T. heavy cream or evaporated milk

2 T. milk

Cinnamon sugar - combine (1/4 c. cinnamon mixed with 1/2 t. sugar)

In a small bowl, combine flour, cinnamon and bluebs; set aside. In a medium bowl combine 1-3/4 c. flour, baking powder, sugar and salt, mixing together with a wire whisk; cut in butter. Break eggs into a 1 cup measuring cup; beat with a fork. Add enough cream to make 2/3 c. liquid. Lightly stir egg mixture and berries into dry ingredients. Handle dough as little as possible. Turn dough out onto floured board; divide into 2 portions. Place on ungreased baking sheet, or two sheets if they don't fit on one. Pat each dough portion into a 6-inch across and 3/4-inch thick circle (don't roll out with a rolling pan). Cut into six wedges. Brush with milk and sprinkle with cinnamon sugar. Bake at 400 degrees for 15 minutes.

Makes 12 servings.

Note: You can freeze them after completely cooled. Do not cut through wedges if freezing. Wrap tightly with plastic wrap and then foil, or wrap wedges individually and freeze.

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BLUEBERRY ORANGE

GELATIN SALAD

2 c. orange juice

1-6 oz. pkg. orange-flavored gelatine

1/4 c. sugar

1 t. grated lemon rind*

2 c. buttermilk

2 c. fresh blueberries

Curly leaf lettuce

Additional blueberries - optional

Bring o.j. to a boil in medium size saucepan over medium heat. Remove from heat; add gelatin sugar and lemon rind, stirring till sugar dissolved. Chill mixture until the consistency of unbeaten egg whites. Stir in buttermilk; mixing well. Fold in blueb; pour into oiled 6-cup ring mold. Refrigerate until set, about 3 hours. Line serving plate with lettuce. Un-mold onto lettuce leaves. Fill center with more berries and garnish with fresh mint leaves if you wish. Purty, purty, and yummy!

* You can use dried orange rind, using about 3/4 teaspoon.

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Don't be skeptical about making this dessert recipe. It's not as hard as it may sound...it's like making pancakes. It's a gorgeous dessert to show what a good cook you are!

BLUEBERRY LEMON CREPES

Crepes:

1/2 c. flour

3/4 c. milk

1 egg

1-1/2 t. canola oil or vegetable oil

1/8 t. salt

Filling:

1-3 oz. pkg. cream cheese, softened

1-1/2 c. half-and-half cream

1 T. lemon juice

1 3-3/4 oz. pkg. lemon instant pudding mix

Topping:

1 c. blueberry pie filling

Whipped cream or whipped topping (I use canned whipped topping)

Lightly grease a 6-7-inch skillet (preferably Teflon coated). In a medium bowl, beat crepe ingredients together until batter is smooth. For each crepe, pour 2 T. batter into skillet. Quickly rotate skilled until batter covered bottom of skillet. Cook each crepe until golden brown. (Sneak a peek to check); loosen edges with spatula and turn onto paper towel. Cook only until golden brown! Stack crepes with paper towel between each crepe. (Crepes may be made in advance and refrigerated, tightly covered, until needed, up to 4 days. Make filling by beating cheese, half-and-half, lemon juice and dry pudding mix on low speed of mixture, until well blended, about 2 minutes. Refrigerate at least 30 minutes. Spoon about 2 T. of pudding mixture down center of each crepe; roll up so seam is on the bottom. Top each crepe with rest of pudding mixture; garnish with pie filling and a couple T. of whipped cream. Add a few fresh blueberries on top of whipped cream if you wish.

Makes 6-8 servings.

Note: Crepes may be made in advance and refrigerated, tightly covered, if you have too many crepes, you can freeze them, putting a piece of waxed paper between each crepe. I freeze them first and then put them in a plastic bag for another time. The word crepes is pronounced crepes not crapes...as told to me by a friend, who was told to her by a Frenchman!

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SUNBURST SALAD

Dressing:

1/4 c. fresh lemon juice (can use bottled but fresh is better)

3 T. honey

1/2 t. dry mustard

1/2 t. poppy seeds

1/2 c. canola oil

Salad:

8 c. salad greens, torn in bite-size pieces, such as romaine, spinach, iceberg, etc.

2 oranges, peeled and sectioned (can also use a 15 oz. can mandarin oranges, drained)

1 c. each, strawberry halves, blueberries, raspberries

1/2 medium purple onion, sliced and separated into rings

1/2 c. slivered almonds, toasted if you wish

For dressing: Blend first 4 ingredients in a blender, blending well. On lower speed, continue blending while slowly adding oil. Store in jar with lid; chill to blend flavors. Or beat with hand mixer for a minute; add oil slowly while beating. (You'll have to have someone to help beating and adding oil as it should be added in a steady steam). In a large bowl combine all salad ingredients, except almond. Just before serving, toss salad with almonds. Shake dressing well and drizzle over salad, stirring gently to combine.

Makes 6-8 servings.

TFD: Anger is a condition, where the tongue works faster than the mind.

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