Divine Blueberry Glaze Pie
Combine: ¾ cup sugar
2 ½ Tbsp. cornstarch
¼ tsp. salt
Blend: 2/3 cup water & 1 cup of fresh blueberries.
Bring mixture to a boil. Cook until very think, stirring constantly.
Add: 1 Tbsp. butter
1 ½ Tbsp. lemon juice
Cool this mixture.
Fold in 2-2 ¼ cups of fresh blueberries. This filling should be cool before pouring into cool baked crust.
Chill and serve with whipped cream.
Pie Crust:
½ cup melted butter
¾ cup flour
½ cup rolled oats
½ cup chopped walnuts
2 Tbsp. sugar
¼ tsp. salt
Mix well. Pat into pie pan and bake at 400 degrees for 10 minutes. Cool
Combine: ¾ cup sugar
2 ½ Tbsp. cornstarch
¼ tsp. salt
Blend: 2/3 cup water & 1 cup of fresh blueberries.
Bring mixture to a boil. Cook until very think, stirring constantly.
Add: 1 Tbsp. butter
1 ½ Tbsp. lemon juice
Cool this mixture.
Fold in 2-2 ¼ cups of fresh blueberries. This filling should be cool before pouring into cool baked crust.
Chill and serve with whipped cream.
Pie Crust:
½ cup melted butter
¾ cup flour
½ cup rolled oats
½ cup chopped walnuts
2 Tbsp. sugar
¼ tsp. salt
Mix well. Pat into pie pan and bake at 400 degrees for 10 minutes. Cool
Blueberry Royale
.
3 cups crushed shortbread cookies
2 cups powered sugar 2 cups Whipping cream, whipped 1 cups + 4 TBS. butter 3 TBS. Brandy Blueberry Filling 1/2 cup corn syrup 2 1/2 TBS. cornstarch 4 cups blueberries Mix corn syrup, 1 cup pf crushed berries and cornstarch together. Bring to a boil, stirring constantly. Cook for 2 more minutes. Add 2 TBS. of Brandy. Let cool. Blend in cookie crumbs and 4 TBS. of butter. Press 1/2 of mixture into a 10-inch square pan. Reserve the rest of crumbs for topping. Cream 1 cup of butter with sugar, until it is light and fluffy. Beat in 1 Tbs. of Brandy. Spread over crust. Top with blueberry filling. Then spread whipped cream on top and garnish with remaining crumbs. Refrigerate for 24 hours. |
Blueberry Feather muffins
.
1/3 cups sugar
1/4 cup butter 1 egg 1 tsp. vanilla 2 1/3 cups flour 4 tsp. baking powder 1/2 tsp. salt 1 cup milk 1 1/4 cup blueberries Cream butter and sugar. Add egg and vanilla, beat mixture until blended well. Mix in a seperate bowl- flour, baking powder, salt. Add dry ingredients alternately with milk, ending with flour mixture. Mix until just moistened. Fold in blueberries. Spoon into greases muffin time, 2/3 full. Mix and crumble together: 1/2 cup sugar 1/3 cup flour 1 tsp. cinnamon 1/4 cup butter Top muffins with crumbled mixture. Bake at 375 degrees for 25 minutes. |
Recipes courtesy of Dorene Steffeck!
For our "Paleo" ( gluten-free, grain-fee, dairy free & sugar free) Friends:
Pear-Berry Crisp
Ingredients:
3 pounds of red pears, cored peeled, and sliced
1 cup of blackberries
2 cups of blueberries
1 Tablespoon fresh lemon juice
2 teaspoons coconut flour
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Topping:
2 tablespoons coconut oil, in solid form +1/2 teaspoon for greasing the pan
2/3 cup raw almonds
2/3 cup raw pecan halves
4 dates pitted
2 Tablespoons shredded unsweetened coconut
1 1/2 teaspoons cinnamon
1/4 teaspoon sea salt
Method:
1. Preheat the oven to 375F.
2. Place the pears and berries in a bowl Add the lemon juice, coconut flour, salt, cinnamon, and allspice and stir to combine.
3 Grease a 1-quart baking dish with 1/2 tsp of coconut oil.
4. ( I either soak and dehydrate the nuts or used backed nuts for more crunch.) Place all the topping ingredients in a food processor and pulse until the nuts are chopped and resemble oats.
5. Pour the fruit mixture into the baking dish and spread the tiooubg evenly over it.
6. Bake for 35 minutes, or until the juices are bubbling in the corners of the dish and the crisp is brown and crunchy.
7. Top with coconut whipped cream.
Recipe from Danielle Walker's "Against the Grain"
For our "Paleo" ( gluten-free, grain-fee, dairy free & sugar free) Friends:
Pear-Berry Crisp
Ingredients:
3 pounds of red pears, cored peeled, and sliced
1 cup of blackberries
2 cups of blueberries
1 Tablespoon fresh lemon juice
2 teaspoons coconut flour
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Topping:
2 tablespoons coconut oil, in solid form +1/2 teaspoon for greasing the pan
2/3 cup raw almonds
2/3 cup raw pecan halves
4 dates pitted
2 Tablespoons shredded unsweetened coconut
1 1/2 teaspoons cinnamon
1/4 teaspoon sea salt
Method:
1. Preheat the oven to 375F.
2. Place the pears and berries in a bowl Add the lemon juice, coconut flour, salt, cinnamon, and allspice and stir to combine.
3 Grease a 1-quart baking dish with 1/2 tsp of coconut oil.
4. ( I either soak and dehydrate the nuts or used backed nuts for more crunch.) Place all the topping ingredients in a food processor and pulse until the nuts are chopped and resemble oats.
5. Pour the fruit mixture into the baking dish and spread the tiooubg evenly over it.
6. Bake for 35 minutes, or until the juices are bubbling in the corners of the dish and the crisp is brown and crunchy.
7. Top with coconut whipped cream.
Recipe from Danielle Walker's "Against the Grain"