| Blueberry Recipes From Atlantic Blueberry Company...
ANITA'S "ALL THINGS ARE POSSIBLE"
BLUEBERRY PIE 1 1/2 cups flour 1 tsp. water
Preheat oven to 425 degrees. In a large mixing bowl combine
first 5 ingredients. Cut in shortening and cream cheese
with a pastry blender or two knives until mixture is uniform.
Add egg and water to mixture. Blend until dough forms a
ball. Divide dough into two equal parts. On a lightly floured
surface, roll bottom crust into a circle 1/8 inch thick
and 1/2 inch larger than an inverted 9 inch pie plate. Gently
ease pie crust into greased pie plate, being careful not
to stretch the dough. Trim edge even with pie plate. In
a 3 quart saucepan, combine the next five ingredients and
2 cups of the blueberries. Cook on high, stirring constantly,
scraping the sides and the bottom of the pan. When mixture
begins to boil, reduce heat. Continue to cook over medium
heat until mixture is a dark violet color. Remove from heat
and gently stir remaining uncooked blueberries into the
cooked mixture. Spoon filling into unbaked pie shell.
SUE'S CHOCOLATE-DIPPED BLUEBERRIES * 2 cups frozen blueberries Heat chocolate chips in low pan while stirring until chips and shortening are dissolved and smooth. Using a strong toothpick, skewer the berries and roll in the chocolate until covered. Place on a wax paper covered cookie sheet and place in freezer until frozen.
SARAH'S BLUEBERRY PIZZA Pizza Ingredients: Topping; Bake pie crust at 350-F for 15 minutes. Blend cheese, eggs, sugar, vanilla and nuts, pour over pie crust; return to oven for 10 minutes. Cool. For topping, mix 2 cups of the blueberries with 1/4 cup sugar, set aside. In saucepan mix remaining sugar, corn starch, cimnnamon, salt and water. Add remaining blueberries, then butter. Bring to a boil and simmer until thickened. Add the sugared blueberfies. Cool. Pour into pie shell. Yield: One 13-inch pie.
BLUEBERRY OMELET 1 serving; Mix eggs, water, salt and pepper with fork. Heat butter in 8-inch omelet pan or fry pan over medium-high Heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill with warm blueberries. With pancake turner fold in half or roll, turning out onto plate with a quick flip of the wrist. Blueberry Sauce Combine 1/3 cup sugar and 1/4 cup water. Heat to boiling. Stir in I pint fresh blueberries and I tablespoon orange-flavored liqueur. Makes 2 cups.
ALL-AMERICAN NO-BAKE BLUEBERRY PIE Celebrate Independence Day with this no-bake blueberry
pie topped with whipped cream! * 1 package (3 ounces) raspberry or strawberry-flavored
gelatin Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, (about 2 hours.) Stir gently to break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cove I r and refrigerate until set,3 to 4 hours. To serve; top pie with whipped cream dolloped from a spoon, or piped with a decorative star tip. Decorate by garnishing with additional blueberries. Yields 8 servings *If using frozen berries, thaw and drain well before adding
to gelatin.
BEST BLUEBERRY MUFFINS * 1 cup fresh or frozen blueberries Preheat oven to 400'F. Grease twelve 2-1/2-inch muffin
cups. In a small bowl, toss blueberries with the 1 tablespoon
of the flour, and set aside. In a large bowl, combine the
1-3/4 cups flour, the sugar, baking powder, baking soda,
nutmeg and salt, and set aside. In a medium bowl, beat egg;
stir in sour cream and milk, stir into flour mixture until
just combined (batter will be lumpy). Stir in reserved blueberries
just until evenly distributed. Fill muffin cups 2/3 full
with batter. Bake until golden. (about 20 minutes.) Yields:
12 muffins *When baking, stir unthawed blueberries lightly dusted
with flour into batters.
BLUEBERRY POTATO PANCAKES * 2 tablespoons flour In medium bowl, mix flour. salt and baking powder. Add
eggs. Drain excess liquid from grated potatoes and add potatoes
to egg mixture. Mix well with wooden spoon. Carefully fold
in blueberries. Drop batter by heaping tablespoons onto
hot greased skillet. Fry over medium heat until golden brown
and crisp on edges. Turn carefully and brown on other side.
Serve plain or with warm blueberry sauce. Yield: about 20
cakes.
MINTED-BLUEBERRY FRUIT SALAD Memorial Day means picnics and back yard barbecues! This refreshing salad is a perfect companion for grilled chicken or hamburgers; * 1-3/4 cups fresh or frozen blueberries In a medium bowl, place Creamy Mint dressing (see recipe below). Stir in blueberries, peach and cantaloupe. Allow fruit to marinate for about 30 minutes. To Serve; Place lettuce in a large serving bowl; top with marinated fruit and the dressing, toss gently and serve immediately. Yields 4 servings (about six cups) MINT DRESSING RECIPE * 1/4 - 1/2 cup fresh mint leaves
BLUEBERRY CUSTARD PARFAIT * 4 eggs slightly beaten OR; In a large saucepan, blend together eggs, sugar and salt. gradually stir in milk. Cook, stirring constantly, over low heat until mixture thickens just enough to coat a metal spoon. Stir in vanilla. Cool quickly by setting pan in icewater and stirring for a few minutes. Cover and chill thoroughly. Spoon blueberries into dessert or parfait glasses. Spoon custard sauce over berries.
* 1 egg
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