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 | Spread softened cream cheese (3 oz. per pie) into cooled pie shell. |
| Spice up the blueberry glaze with combination of cloves, allspice, nutmeg, ginger, cinnamon or mace. |
| Various liqueurs can be added to the glaze. Champagne or a touch of dark rum may be fun. |
| Replace blueberry glaze with lemon, vanilla, pistachio or if your daring, chocolate filling. |
Simmer:
1 Cup berries and 3/4 Cup water for 3-4 min.
Mix together:
1 Cup Sugar
3 Tablespoons Cornstarch
Add sugar mixture to berries & water. Boil till ruby clear. (Or microwave on high for 2 min.)
Add:
1 teaspoon Lemon Juice when thick.
Pour fresh blues into baked pie shell.
Pour syrup over them.
Serve with whipped cream, ice cream, or plain.
(Amount of fresh berries is matter of choice and the more the merrier!
DOUBLE BLUEBERRY COOKIE PIE
Courtesy of the National Blueberry Council
Preheat oven to 350 degrees.
Spray 9" pie pan & small cookie sheet with non-stick cooking spray.
Set out 1 package (18 oz.) refrigerated sugar cookie dough until at room
temperature.
In a bowl, combine
1/3 cup all-purpose flour
with the cookie dough until mixed.
Return 1/4 of the dough to refrigerator for later use.
With floured hands press un-refrigerated dough into bottom sides of a prepared
pie pan. Place in freezer to firm up about 15 min.
Using a slightly floured rolling pin on lightly floured surface, roll out
refrigerated cookie dough to 1/4 inch thick, & cut with floured cookie cutter
into stars or fun shapes. Place on greased cookie sheet.
Bake cookie dough pie crust until golden, about 11 minutes; put stars in oven
last 6 min. of that time, then cool on wire racks.
Meanwhile, in a medium saucepan, combine and bring to a boil:
1 cup MLF fresh or frozen blueberries
3/4 cup sugar
3 Tablespoons cornstarch stirred till smooth in
2/3 cup water, plus
1 teaspoon lemon juice, and
dash of salt
Boil stirring constantly until mixture thickens, crushing blueberries.
Pour over 2 cups uncooked blueberries and chill.
Spoon chilled blueberry mixture into cooled cookie shell. Decorate with the
star-shaped cookies and whipped cream.
Yield: 8 portions.
BLUEBERRY SMOOTHIE FOR 2
Courtesy of the National Blueberry Council
In container of electric blender, combine:
2 quarts (2.5 lbs.) frozen MLF blueberries, slightly thawed, or
2 quarts fresh chilled MLF blues.
1 quart pineapple/orange/strawberry juice bland; or
pineapple/orange juice
1 quart low-fat vanilla yogurt
8 teaspoons sugar
Blend about 1 min. till smooth, then serve in tall glasses garnished with
blueberry skewers spiraled with thin strips of orange peel.
BLUEBERRY MUFFINS
Preheat oven to 400 degrees F.
Combine and mix well:
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
Beat 2 eggs lightly, and stir in:
1 cup milk
3/4 cup sugar
1/2 cup vegetable oil
Quickly stir egg mixture into dry ingredients.
Carefully fold in 1 cup fresh or individually frozen MLF blueberries.
Spoon into greased muffing cups or papers with spring release ice cream scoop or
1/4 cup measure.
Bake 15-17 min. until golden.
Yield: 18 muffins
RED, WHITE, & BLUEBERRY CHEESECAKE
| 3 cups zwieback crumbs |
| 1 1/2 sticks melted butter |
| 1/2 cup powdered sugar |
Then press into 10” spring form pan. Bake 10 minutes at 350O. Cool completely.
Filling:
Combine:
6 eggs, beaten
1 1/2 cups sugar
pinch of salt
3 Tablespoons pure vanilla
a 1/2 lbs. softened cream cheese
1/2 pint sour cream
and pour into cooled crust.
Sprinkle:
1 cup blueberries throughout the batter.
Bake @ 375O about 50 minutes then turn oven off. Leave cake in oven with door open to cool.
Topping:
Combine in a saucepan:
1 cup sugar
3 Tablespoons cornstarch
1/2 cup water
1 Tablespoon lemon juice
4 cups blueberries
Cook on low heat until thickened.
Chill. Remove sides of pan. Spoon cooled topping to cover.
Garnish with 1 oz. Slivered almonds around the edge, then top with red food coloring dyed cool whip.
(Serves 12)
Copyright © 1999-2001 Maple Lawn Entertainment, Inc.
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