Blueberry or Huckleberry Raisins

Blueberry or Huckleberry Raisins
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From Fancy Pantry by Helen Witty.
Yield: About 1 1/2 cups
2 pints Baskets (about 6 cups) firm-ripe blueberries or huckleberries
1. Pick over the berries, then place half of them in a sieve or colander and plunge it into a potful of boiling water to blanch for 20 to 30 seconds; remove berries and drop them into a bowl of water and ice cubes. Repeat with the rest of the berries. Drain berries thoroughly.
2. Cover two very large cake racks or oven shelves with tightly stretched cheesecloth and pin or staple it in place; or use several round wire cake racks with closely set spiral wires (these require no cheesecloth). Spread berries in a single layer on the racks for the drying process.
SUN-DRYING METHOD:
Set racks outdoors in full sun, covering them with propped-up cheesecloth as a defense against insects. Leave berries in the sun all day, then bring them indoors out of the dew at night. Repeat the sunbathing the next day and for as many days as necessary, turning berries at least once a day. The total time required will depend on the size and juiciness of the fruit as well as the heat of the sun; count on at least 2 days. The berries are dry enough when they are very firm, almost hard, yielding no moisture when squeezed. If the sunlight fails you, switch to the oven as described below. When the berries are dry, go to step 4.
OVEN-DRYING METHOD:
Proceed through step 2. Heat oven to 200 F. Set racks in the oven and set the timer for 20 minutes. At the end of that time, turn off the heat and leave berries until the oven has cooled. Turn it on again at a setting between 120 F. and 140 F. and dry the berries until they are very firm. If you use a convection oven, follow by the manufacturer's directions, or set the heat between 120 F. and 140 F.
4. Transfer dried berries to a sterilized dry jar or jars and cover them airtight. Set the jar where you can observe it, but keep it out of the sunlight; if any sign of moisture develops on the inside of the glass within 2 or 3 days, oven-dry the berries further and re-store them. You may want to check them again for moisture to be sure they will keep. Keeps for up to a year in a cool cupboard or pantry.
TO USE DRIED BLUEBERRIES OR HUCKLEBERRIES: Cover them with hot water and soak them until they have plumped up and softened, which usually takes a few hours. Drain and use them exactly like raisins or currants.
recipelink.com Chat Room Recipe Swap
From Fancy Pantry by Helen Witty.
Yield: About 1 1/2 cups
2 pints Baskets (about 6 cups) firm-ripe blueberries or huckleberries
1. Pick over the berries, then place half of them in a sieve or colander and plunge it into a potful of boiling water to blanch for 20 to 30 seconds; remove berries and drop them into a bowl of water and ice cubes. Repeat with the rest of the berries. Drain berries thoroughly.
2. Cover two very large cake racks or oven shelves with tightly stretched cheesecloth and pin or staple it in place; or use several round wire cake racks with closely set spiral wires (these require no cheesecloth). Spread berries in a single layer on the racks for the drying process.
SUN-DRYING METHOD:
Set racks outdoors in full sun, covering them with propped-up cheesecloth as a defense against insects. Leave berries in the sun all day, then bring them indoors out of the dew at night. Repeat the sunbathing the next day and for as many days as necessary, turning berries at least once a day. The total time required will depend on the size and juiciness of the fruit as well as the heat of the sun; count on at least 2 days. The berries are dry enough when they are very firm, almost hard, yielding no moisture when squeezed. If the sunlight fails you, switch to the oven as described below. When the berries are dry, go to step 4.
OVEN-DRYING METHOD:
Proceed through step 2. Heat oven to 200 F. Set racks in the oven and set the timer for 20 minutes. At the end of that time, turn off the heat and leave berries until the oven has cooled. Turn it on again at a setting between 120 F. and 140 F. and dry the berries until they are very firm. If you use a convection oven, follow by the manufacturer's directions, or set the heat between 120 F. and 140 F.
4. Transfer dried berries to a sterilized dry jar or jars and cover them airtight. Set the jar where you can observe it, but keep it out of the sunlight; if any sign of moisture develops on the inside of the glass within 2 or 3 days, oven-dry the berries further and re-store them. You may want to check them again for moisture to be sure they will keep. Keeps for up to a year in a cool cupboard or pantry.
TO USE DRIED BLUEBERRIES OR HUCKLEBERRIES: Cover them with hot water and soak them until they have plumped up and softened, which usually takes a few hours. Drain and use them exactly like raisins or currants.
Blueberry Monkey Bread

Blueberry Monkey Bread
2/3 cup sugar
1 tbsp cinnamon
1 1/4 cups blueberries
2/3 cup brown sugar
1-1/4 sticks (10 tablespoons) margarine
1 tsp vanilla
1 tbsp cinnamon
4 pkgs (10 oz ea) refrigerated buttermilk biscuits
Thoroughly grease a 10 x 4 tube pan. Mix 2/3 cup sugar and 1 tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake in a preheated 350 degree oven for 65 minutes or until done. Lift or turn out onto cake plate. Yield: 8 to 10 servings.
2/3 cup sugar
1 tbsp cinnamon
1 1/4 cups blueberries
2/3 cup brown sugar
1-1/4 sticks (10 tablespoons) margarine
1 tsp vanilla
1 tbsp cinnamon
4 pkgs (10 oz ea) refrigerated buttermilk biscuits
Thoroughly grease a 10 x 4 tube pan. Mix 2/3 cup sugar and 1 tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon and the additional 1 cup blueberries. Bring to a boil, reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake in a preheated 350 degree oven for 65 minutes or until done. Lift or turn out onto cake plate. Yield: 8 to 10 servings.
Blueberry Cornmeal Cake

Blueberry Cornmeal Cake
1 cup plus 2 tbsp self-rising flour
3/4 cup fine cornmeal
1/8 tsp salt
3/4 cup softened unsalted butter
2/3 cup plus 3 tbsp granulated sugar
1 large egg
2 cups blueberries, lightly rinsed and dried
1 tbsp confectioners sugar, for dusting
Preheat the oven to 375 degrees. Sift the flour, cornmeal and salt together in a medium-sized bowl; set aside. Beat the butter and 2/3 cup of granulated sugar with an electric mixer at medium speed. Add the egg and beat well. Add the flour mixture at low speed and mix until just blended. Press three-fourths of the dough evenly over the bottom of an 8 1/2" springform pan and about 1" up the side. Toss the blueberries in a bowl with 3 tablespoons of granulated sugar and pour them over the dough in the pan. Top the blueberries with the remaining dough, pinching it off in small amounts and arranging it evenly over the surface. Bake the cake in the center of the oven until nicely browned, 40 to 50 minutes, covering the top with aluminum foil if it browns too quickly. Cool in the pan on a wire rack for 1 to 2 hours before slicing, so it holds together well. Just before serving, dust with confectioners sugar and remove sides of pan. Serves 8.
Submitted by Cynthia Miller adapted from Parade Magazine
1 cup plus 2 tbsp self-rising flour
3/4 cup fine cornmeal
1/8 tsp salt
3/4 cup softened unsalted butter
2/3 cup plus 3 tbsp granulated sugar
1 large egg
2 cups blueberries, lightly rinsed and dried
1 tbsp confectioners sugar, for dusting
Preheat the oven to 375 degrees. Sift the flour, cornmeal and salt together in a medium-sized bowl; set aside. Beat the butter and 2/3 cup of granulated sugar with an electric mixer at medium speed. Add the egg and beat well. Add the flour mixture at low speed and mix until just blended. Press three-fourths of the dough evenly over the bottom of an 8 1/2" springform pan and about 1" up the side. Toss the blueberries in a bowl with 3 tablespoons of granulated sugar and pour them over the dough in the pan. Top the blueberries with the remaining dough, pinching it off in small amounts and arranging it evenly over the surface. Bake the cake in the center of the oven until nicely browned, 40 to 50 minutes, covering the top with aluminum foil if it browns too quickly. Cool in the pan on a wire rack for 1 to 2 hours before slicing, so it holds together well. Just before serving, dust with confectioners sugar and remove sides of pan. Serves 8.
Submitted by Cynthia Miller adapted from Parade Magazine
Chocolate Blueberry Bundt Cake

Chocolate Blueberry Bundt Cake
1 pint blueberries
1 pkg (1 8-1/2 oz) chocolate cake mix
1/2 cup heavy cream
2 tbsp sugar
1 tsp ground nutmeg
1 tsp vanilla
1 tsp ground cinnamon
1 tsp ground cloves
Empty mix into large bowl, reserving 1/3 cup of the dry cake mix. Stir in nutmeg, cinnamon and cloves. Prepare cake according to package directions. Toss 1 1/2 cups blueberries with the reserved dry cake mix. Gently fold the blueberries into the cake batter. Pour into greased and floured 10" bundt pan. Bake in a preheated 350 degree oven about 40 to 50 minutes. When the cake springs back when pressed lightly, it is done. Cool on wire rack for 10 minutes, then loosen from pan and turn out on serving plate. Whip heavy cream with sugar and vanilla until thick. Decorate cooled cake with whipped cream and remaining 1/2 cup blueberries. Yield: 12 servings
1 pint blueberries
1 pkg (1 8-1/2 oz) chocolate cake mix
1/2 cup heavy cream
2 tbsp sugar
1 tsp ground nutmeg
1 tsp vanilla
1 tsp ground cinnamon
1 tsp ground cloves
Empty mix into large bowl, reserving 1/3 cup of the dry cake mix. Stir in nutmeg, cinnamon and cloves. Prepare cake according to package directions. Toss 1 1/2 cups blueberries with the reserved dry cake mix. Gently fold the blueberries into the cake batter. Pour into greased and floured 10" bundt pan. Bake in a preheated 350 degree oven about 40 to 50 minutes. When the cake springs back when pressed lightly, it is done. Cool on wire rack for 10 minutes, then loosen from pan and turn out on serving plate. Whip heavy cream with sugar and vanilla until thick. Decorate cooled cake with whipped cream and remaining 1/2 cup blueberries. Yield: 12 servings
Low-Fat Lemon Blueberry and Chicken Salad

Low-Fat Lemon Blueberry and Chicken Salad
2 cups fresh or frozen blueberries, divided
3/4 low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
1 tsp salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper
To prepare: Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions and bell pepper; mix gently. Cover and refrigerate to let flavors blend; at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired. Yield: 4 portions (about 5 cups).
Submitted by North American Blueberry Council
2 cups fresh or frozen blueberries, divided
3/4 low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
1 tsp salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper
To prepare: Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions and bell pepper; mix gently. Cover and refrigerate to let flavors blend; at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired. Yield: 4 portions (about 5 cups).
Submitted by North American Blueberry Council