Black and Blue Cobbler

 

Black and Blue Cobbler

Black and Blue Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try my favorite fruity dessert recipe.  It took a bit of experimenting, but the tasty results are “berry” well worth it.

           Martha Creveling                                                                            Orlando, Florida

 

Black and Blue Cobbler Recipe

 

Black and Blue Cobbler

1 cup flour

1 ½ cups sugar, divided

1 tsp. baking powder

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. nutmeg (ground)

2 eggs, lightly beaten

2 Tbsp. milk

2 Tbsp. canola oil

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

¾ cup water

1 tsp. grated orange peel

Whipped cream or vanilla ice cream, optional

 

In a large bowl, combine the flour, ¾ cup sugar, baking powder, salt, cinnamon and nutmeg.  Combine the eggs, milk and oil; stir into dry ingredients just until moistened.  Spread the batter evenly onto the bottom of greased 5 quart slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil.  Remove from the heat; immediately pour over batter.  Cover and cook on high for 2 to 2 ½ hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off.  Uncover and let stand for 30 minutes before serving.  Serve with whipped cream or ice cream if desired.           6 servings

 

(Recipe for Black and Blue Cobbler was in www.tasteofhome.com, 2015)

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Blueberry Crumb Bars

Blueberry Crumb Bars

Blueberry Crumb Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Think of this as a blueberry crisp turned into a hand-held treat.  Oats and fresh blueberries are combined for a sweet, no-fuss dish.

            Blair Lonergan                                                                                  Rochelle. Virginia

 

Blueberry Crumb Bars Recipe

Blueberry Crumb Bars

1 package yellow cake mix (regular size)

2 ½ cups old-fashioned oats

¾ cup butter, melted

1 jar (12 oz.) blueberry preserves

1/3 cup fresh blueberries

1 Tbsp. lemon juice

1/3 cup finely chopped pecans

1 tsp. ground cinnamon

 

In a large bowl, combine the cake mix, oats and butter until crumbly.  Press 3 cups into a GREASED 9 INCH SQUARE BAKING DISH.  Bake at 350 F. for 15 minutes.  Cool on a wire rack for 5 minutes.

Meanwhile, in a small bowl, combine the preserves, blueberries and lemon juice.  Spread over crust.  Stir pecans and cinnamon into remaining crumb mixture.  Sprinkle over top.

Bake for 18-20 minutes or until lightly browned.  Cool on a wire rack before cutting into bars.      1 dozen

 

(Recipe for Blueberry Crumb Bars was on www.tasteofhome.com, 2014)

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Glazed Lemon Blueberry Muffins

Glazed Lemon Blueberry Muffins

Glazed Lemon Blueberry Muffins

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special.  This is one recipe you simply MUST try for family and friends.

            Kathy Harding                                                                  Richmond, Missouri

 

Glazed Lemon Blueberry Muffins Recipe

Glazed Lemon Blueberry Muffins

½ cup butter, softened

1 cup sugar

2 eggs

½ cup 2% milk

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 cups flour

2 tsp. baking powder

Dash salt

2 cups fresh or frozen blueberries

Glazed:     1 ½ cups confectioners’ sugar

2 Tbsp. lemon juice

1 tsp. butter, melted

¼ tsp. vanilla

 

Preheat oven to 400 F.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in milk, lemon juice and peel.  Combine flour, baking powder and salt; add to creamed mixture just until moistened.  Fold in blueberries.

Fill paper-lined muffin cups three-fourths full.  Bake 25-30 minutes or until toothpick inserted in muffin comes out clean.  Cool 5 minutes before removing from pan to a wire rack.

In a small bowl, combine confectioners’ sugar, lemon juice, butter and vanilla and drizzle over warm muffins.          11 muffins

 

(Recipe for Glazed Lemon Blueberry Muffins was on www.tasteofhome.com, 2014)

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Holly’s Ridiculously Easy Blueberry Slaw

Holly's Ridiculously Easy Blueberry Slaw

Holly’s Ridiculously Easy Blueberry Slaw

 

This unique coleslaw is terrific for a barbecue or a brunch, says Holly Whitcomb.  It is also really great with Buttermilk Ranch or Country French Vinaigrette dressing.                                                                               

 

Holly’s Ridiculously Easy Blueberry Slaw Recipe

 

Holly’s Ridiculously Easy Blueberry Slaw

1 bag (about 16 oz.) shredded cabbage coleslaw mix (or make your own by shredding ½ head green cabbage and 2 peeled carrots)

½ small red onion, chopped

1 pint blueberries, washed and destemmed

½ bunch fresh cilantro, chopped (1/3 – 1/2 cup)

½ tsp. CRACKED BLACK PEPPER

Raspberry Vinaigrette Dressing:     ¾ cup olive oil

¼ cup cider vinegar

1 Tbsp. RASPBERRY ENLIGHTENMENT

2 Tbsp. sugar (more or less to taste)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a serving bowl, combine the slaw ingredients.  Using a blender or a whisk, combine the dressing ingredients.

Drizzle over the slaw and toss to coat.  Try to dress the salad half an hour or so ahead of time.  Toss before serving.          10 serving

 

(Recipe for Holly’s Ridiculously Easy Blueberry Slaw was in Penzeys Spices catalog)

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Summer Dessert Pizza

Summer Dessert Pizza

Summer Dessert Pizza

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family enjoys this dessert anytime of the year, but it’s especially refreshing during the hot months.  You can use whatever fruits are in season.

          Ida Ruth Wenger                                                                             Harrisonburg, Virginia

 

Summer Dessert Pizza Recipe

Summer Dessert Pizza

¼ cup butter, softened

½ cup sugar

1 egg

¼ tsp. vanilla extract

¼ tsp. lemon extract

1 ¼ cups flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

Glaze:    ¼ cup sugar

2 tsp. cornstarch

1/4 cup water

¼ cup orange juice

Topping:    4 oz. cream cheese, softened

¼ cup confectioners’ sugar

1 cup whipped topping

1 firm banana, sliced

1 cup sliced fresh strawberries

1 can (8 oz.) mandarin oranges, drained

2 kiwifruit, peeled and thinly sliced

1/3 cup fresh blueberries

 

In a small bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well.  Cover and refrigerate for 30 minutes.

Press dough into a greased 12 x 14 inch pizza pan.  Bake at 350 F. for 12-14 minutes or until light golden brown.  Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan.  Stir in the water and orange juice until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Cool at room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth.  Add whipped topping; mix well.  Spread over crust.  Arrange fruit on top.  Brush glaze over fruit.  Store in the refrigerator.         12-16 servings

 

(Recipe for Summer Dessert Pizza was on www.tasteofhome.com, 2014)

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Berry Pie

Berry Pie

Berry Pie

 

Visit usaweekend.com to watch the Culinary Institute of America’s Chef Bill will show you a foolproof way to make a perfect lattice-top crust.

 

Berry Pie Recipe

Berry Pie

Pie crust dough for two-crust pie

3 Tbsp. cornstarch, sifted

¾ sugar, plus as needed for garnish

1/4 tsp. salt

2 cups blueberries, rinsed, picked over for stems, drained and blotted dry

2 cups raspberries, rinsed, drained and blotted dry

2 cups blackberries, rinsed, drained and blotted dry

½ tsp. finely grated orange zest

Juice from one orange

¼ tsp. kosher salt

2 eggs, whisked together for egg wash

 

Make or purchase pie crust dough for a two-crust pie.  Put the dough onto a lightly floured work surface and divide into two pieces.  Shape into 5 to 6 inch disks, wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes, or until firm.  Roll out the bottom crust to a 12 inch diameter round that is 1/8 inch thick.  Carefully lift and drape the dough in the pie pan and gently press in place.  Trim the excess dough from the outer edge of the pan and refrigerate until ready to use.

Preheat the oven to 370 F.   Combine the cornstarch with the ¾ cup of sugar using a whisk to mix together thoroughly.

Prepare the filling by gently, but thoroughly, tossing the berries with the cornstarch and sugar mixture, orange zest and juice, and salt in a medium bowl.  Pour the mixture into the bottom crust.

To prepare the lattice, roll out the top crust to a 12 inch diameter rounds that is 1/8 inch thick.  Cut the round into 10 or more to ½ to ¾ inch strips.  Lightly egg-wash the outer rim of the bottom crust.  Starting with a long strip in the center, gently arrange five strips going in the same direction over the top of the pie, spacing them evenly.  Turn the pie 90 degrees and fold back alternating strips to slightly more than halfway.  Place the first perpendicular strips onto the pie, slightly off center, and then carefully fold each strip back to the edge of the pan.  Repeat, folding back the alternating strips and adding the next strip.  Working back and forth, continue weaving by folding alternating strips back and unfolding them over added strips.  Adjust as needed to make them even.  Use a knife to trim off excess dough at the ends of the strips.  Using the tines of a fork, press down along the edge of the pie to seal the top and bottom crusts together.  Lightly egg-wash the lattice and sprinkle lightly with granulated sugar to garnish.

Place the pie on a rimmed baking sheet, then onto an oven rack set in the center of the oven.   Bake until bubbly and thick, about 45 to 50 minutes.  Remove from the oven and place on a cooling rack for 2 to 3 hours.  The filling will thicken as it cools.            8 servings

 

(Recipe for the Berry Pie was in USA Weekend, June 29, 2014)

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Patriotic Pops

 

Patriotic Pops

Patriotic Pops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My kids love homemade ice pops, and I love knowing that the ones we make are good for them.  We whip up a big batch with multiple flavors so they have many choices, but these patriotic red, white and blue ones are always a favorite!

             Shannon Carino                                                                               Frisco, TX

 

Patriotic Pops Recipe

Patriotic Pops

1 ¼ cups sliced fresh, divided

1 ¾ cups (14 oz.) vanilla yogurt, divided

1 ¼ cups fresh or frozen blueberries, divided

12 freezer pop molds or 12 paper cups (3 oz. each) and wooden pop sticks

 

In a blender, combine 1 cup strawberries and 2 tablespoons yogurt; cover and process until blended.  Transfer to a small bowl.  Chop remaining strawberries; stir into strawberry mixture.

In same blender, combine 1 cup blueberries and 2 tablespoons yogurt; cover and process until blended.  Stir in remaining blueberries.

Layer 1 tablespoon strawberry mixture, 2 tablespoons yogurt and 1 tablespoon blueberry mixture in each of 12 molds or paper cups.  Top mold with holders.  If using cups, top with foil and insert sticks through foil.  Freeze until firm.          1 dozen

 

(Recipe for Patriotic Pops was on www.tasteofhome.com, 2014)

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Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

 

This recipe, Teriyaki Pork Chops with Blueberry-Ginger Relish is from Diabetic Connect.  Take 5 minutes in the morning to get these pork chops marinating so they’re ready to grill the same night or even the next day.

 

Teriyaki Pork Chops with Blueberry-Ginger Relish Recipe

 

Teriyaki Pork Chops with Blueberry-Ginger Relish

**  Total Time:  2 ½ hours (including 2 hours marinating time)  **

4 bone-in center-cut pork chops, (about 1 ¾ lbs.), trimmed of fat

Marinade:   3 Tbsp. reduced-sodium soy sauce

2 Tbsp. dry sherry

2 cloves garlic, crushed

1 tsp. brown sugar

¼ tsp. crushed red pepper

Blueberry-Ginger Relish:   1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

1 tsp. minced fresh ginger

1/4 tsp. salt

Marinate the pork for up to 1 day.

To marinate:  Place pork chops in a large sealable plastic bag.  Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl.  Add the marinade to the bag, seal and turn to coat.  Marinate in the refrigerator for at least 2 hours or overnight.

To prepare relish:  About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.

Preheat grill to high.  Remove the pork chops from the marinade (discard marinade).  Grill the chops 3 to 5 minutes per side.  Let them rest for 5 minutes before serving the relish.

 

(Recipe for Teriyaki Pork Chops with Blueberry-Ginger Relish came from Diabetic Connect, 2014)

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Blueberry Cheesecake

Blueberry Cheesecake

Blueberry Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Savor the best of the blues with this crowd-pleasing blueberry cheesecake.  “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.

           Dick Deacon                                                                Lawrenceville, Georgia

 

Blueberry Cheesecake Recipe

Blueberry Cheesecake

40 vanilla wafers, crushed

1 cup finely chopped pecans

1/3 cup butter, melted

Filling:   2 pkg. (8 oz. each) cream cheese, softened

½ cup butter, softened

1 ½ cups sugar

4 cups (16 oz.) 4% cottage cheese

2 cups (16 oz.) sour cream

6 Tbsp. cornstarch

6 Tbsp. flour

4 ½ tsp. lemon juice

1 tsp. vanilla

4 eggs, lightly beaten

Blueberry Glaze:   3 ½ cups blueberries, divided

1 cup sugar

2 Tbsp. cornstarch

Edible pansies or violas and fresh mint leaves, optional

In a large bowl, combine the wafer crumbs, pecans and butter.  Press onto the bottom and 2 inches up the sides of greased 10 inch springform pan.  Place on a baking sheet.  Bake at 375 F. for 8 minutes.  Cool on a wire rack.  Reduce to 325 F.

In a large bowl, beat the cream cheese, butter and sugar until smooth.  Process cottage cheese in a blender until smooth; beat into a cream cheese mixture.  Beat in the sour cream, cornstarch, flour, lemon juice and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust.

Return pan to baking sheet.  Bake at 325 F. for 70-80 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

For glaze, puree 2 1/2blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice.  Discard pulp and seeds.

In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Refrigerate until completely cooled.

Remove sides of pan.  Spread glaze over cheesecake.  Sprinkle with blueberries; garnish with pansies or violas and mint if desired.  Refrigerate leftovers.                 14-16 servings

(Recipe for Blueberry Cheesecake was in tasteofhome.com)

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Blueberry Coffee Cake

Blueberry Coffee Cake

Blueberry Coffee Cake

This pretty cake is a birthday and holiday staple for my family.

                  Marsha Gleason                                                              Watertown, Massachusetts

 

Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

2 cups sugar

½ cup butter (1 stick)

4 oz. cream cheese

3 eggs

1 egg white

3 cups flour

2 cups (1 pint) fresh blueberries (frozen also work well)

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

8 oz. vanilla or lemon yogurt

2 tsp. PURE VANILLA EXTRACT

Glaze:   ½ cup powdered sugar

4 tsp. fresh lemon juice

 (HIGHLIGHTED – are found in PENZEYS SPICES)

Preheat oven to 350 F.  Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.

In mixing bowl, beat together the sugar, butter and cream cheese until blended.  Add the eggs and egg white and beat well.  Sift the flour into a separate bowl.  Remove 2 tablespoons of flour and toss with the blueberries in a small bowl.  Add the baking powder, baking soda and salt to the bowl with the flour.  Mix.  Start adding the flour mixture into the butter mixture alternating with some yogurt.

When all the flour and yogurt are added, add the VANILLA and then carefully fold in the blueberries.  Pour the batter into the pan and bake for 65-75 minutes, until browned, risen and not jiggly in the center.

Cool the cake in the pan for 15 minutes and then remove from the pan.  If desired, glaze the cake with a glaze made with 4 teaspoons lemon juice mixed with ½ cups sifted powdered sugar.  Drizzle over cooled cake before serving.        16-20 servings

(Recipe for Blueberry Coffee Cake was in Penzeys Spices catalog)

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