Blueberry Crisp

BLUEBERRY CRISP Recipe from Ji LeHew 6-7 cups blueberries to fill 2/3 of 9×13 baking dish 1/4 cup brown sugar 1 tbsp all-purpose flour 1 tsp cinnamon Topping mixture 1 cup quick – cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 tsp baking powder 1/4 tsp baking soda 1/2 cup melted butter Preheat oven to 350. Put blueberries in 9×13 baking dish. Sprinkle brown sugar, flour & cinnamon over blueberries. Mix all topping ingredients and spread evenly over blueberry mixture. Bake for 50 min – 1 hour until blueberry mixture is bubbly and topping is golden...

Blueberry Pinwheel Cobbler

BLUEBERRY PINWHEEL COBBLER 2 c. sugar 2 c. plain flour 2 c. water 2 tsp. baking powder 1 tsp. vanilla 1 tsp. salt ½ tsp. lemon juice 2/3 c. Crisco ½ c. butter ½ c. milk 2 c. blueberries Combine sugar and water in sauce pan. Cook, stirring constantly, until sugar dissolves. Stir in vanilla, lemon juice & butter; set aside. Cut Crisco into flour, baking powder & salt. Add milk to make a pastry. Turn out, knead slightly and roll into 9″ x 12″ rectangle. Spread blueberries over pastry & roll up jelly roll fashion. Cut roll into 12 slices; place cut-side down into greased 13″ x 9″ dish. Pour sugar syrup over slices. Bake @ 350 degrees for 45-60 minutes till...

Blueberry Muffins Recipe

Blueberry Muffins Recipe Yield: Makes 12-16 muffins. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour. Ingredients: 3 cups of all-purpose flour 1 Tbsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 10 Tbsp unsalted butter (1 1/4 stick), softened 1 cup sugar 2 large eggs 1 1/2 cup plain yogurt 1 teaspoon lemon zest 1 1/2 cups blueberries 1 Tbsp flour (if using defrosted frozen berries) Method: Preheat oven to 375°F with a rack in the lower middle. In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt. In a large mixing bowl, beat the butter and sugar together, until fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest. Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated. Mix in one third of the yogurt. Mix in another third of the dry ingredients. Beat in a second third of the yogurt. Mix in the remaining dry ingredients and then the remaining yogurt. Be careful to mix until just incorporated. Do not over mix! Gently fold the blueberries into the mixture. Use standard 12-well muffin tins. Place a muffin liner in each well of the muffin tin, or if you don’t have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray. Distribute the dough equally among the cups. Don’t be afraid to fill them high. Place in the oven and bake until the muffins are...

How to Freeze Berries!

Ingredients and Equipment fresh berries – any quantity Vacuum food sealer or “zip lock” type freezer bags (the freezer bag version is heavier and protects better against freezer burn.) a pan or tray that will fit in your freezer a strainer or colander Instructions Step 1 – Get your berries Start with the freshest berries you can get. Look for plump, full berries with a good color. I’ve used blueberries as an example, but these directions would equally well for any other berry (blackberries, raspberries, strawberries, etc.) See the picking tips page for other berries. Step 2 – Drain the berries Use a large sieve or colander to remove as much water as possible. I usually let them sit for about 10 minutes in the colander. NOTE about blueberries: Do not wash blueberries and related berries (saskatoons). According to University of Georgia and Clemson University extension services, washing these berries results in a tougher skinned product. (Frankly, I’ve never noticed a difference, but I use frozen blueberries in cooked pies, anyway). The university extension services referred to above say to wash the berries after you remove them from the freezer to use. This only applies to blueberries and saskatoons. Step 3 – Spread the berries in a pan There are two ways of doing this. If you have space in your freezer, spread the berries out in a large oven pan with a lip or ridge. Put enough on to make 1 layer. This way they will freeze quickly and not be frozen together in a lump, so later you can remove only what you need without thawing the rest. If your freezer isn’t big enough to spread out as above, just drain as much of the water as you can (if you washed them), then put them into whatever container will...

Blueberry Pie Recipe

Ingredients and Equipment (per 9 inch deep dish pie)  3 to 4 cups Blueberries – fresh or frozen (without syrup)  One 9 inch deep-dish Pie Plate – (grocery stores sell both disposable pie pans and glass pans. Get the deep type!  7 Tablespoons corn starch (for those of you in the British Isles, you know it as “corn flour”). You may also use an equivalent amount of flaked tapioca instead (the tapioca balls don’t dissolve)  3 Tablespoons water (or grape juice)  2 Tablespoons lemon juice  One 9 inch pie crust OR a graham cracker pie crust  Seasonings: 1/2 teaspoon Cinnamon 1/4 teaspoon allspice  Sweetener: o 2/3 cup granulated (ordinary table) Sugar OR o 1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor). And now, choose the topping you prefer:  Crumb topping: o 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda) o 1/2 cup flour o 1/4 cup butter or margarine  Dough topping: See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie. Step 1 – Make the pie crust Never made a crust, either? Fear not, they are really simple. Click the link for instructions about making a flour pie crust. (http://www.pickyourown.org/piecrust.php ) Now is also a good time to get the oven preheating to 375 F. Step 2- Wash the blueberries Just rinse them in a colander or sieve in cold water, no soap. Pick out and remove any bits of stems, leaves...