Blueberry Lemon Smoothy
1/2 Lemon whole not peeled or seeded
3 Cups Fresh or frozen Blueberries
Honey to taste
1/4 cup water or apple juice
Blend blueberries add 1/2 lemon slowly add water or juice . Add ice if not using frozen berries. Honey to taste
YUMMMMMMMMMMMMMMMMMMMMY and healthy too!!
3 Cups Fresh or frozen Blueberries
Honey to taste
1/4 cup water or apple juice
Blend blueberries add 1/2 lemon slowly add water or juice . Add ice if not using frozen berries. Honey to taste
YUMMMMMMMMMMMMMMMMMMMMY and healthy too!!
Blueberries w/Cookie & Ice cream
Fruit Pasta Salad
Chocolate Cake w/Blueberry filling
Blueberry Bread
Scroll down for more blueberry bread and muffins. Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 15 minutes Ingredients:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg, beaten
- 1 2/3 cups milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup chopped pecans
Blueberry Pie
Here's a flavorful cinnamon-spiced blueberry pie. Use your favorite pastry recipe or purchased refrigerated pastry to make this recipe. Cook Time: 40 minutes Total Time: 40 minutes Ingredients:
- 1 1/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- juice and grated zest from 1/2 medium lemon
- 5 cups fresh or frozen thawed blueberries, rinsed well
- pastry for 2-crust pie
- 1 tablespoon butter, cut in small pieces
Blumpkin Pie 2 versions
The video shows Chef Doug Miller and Chuck love in their take on doing a sumptuous blueberry and pumpkin pie or a Blumpkin pie.
The duo chefs shows us a different take on a blumpkin pie by showing two different sets of blumpkin pie, a chocolate crust and a graham cracker crust pie.
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or the chocolate crust blumpkin pie:
Make a chocolate pie crust and place it in a pie pan. Prepare a pumpkin filling and place it in the crust by spreading
it evenly. Fill the crust halfway. Add the fresh blueberries and spread them evenly through the pie. Add again some pumpkin layer, spreading them evenly and covering the blueberries. Add again another layer of blueberries over the new layer of pumpkin. Place the pie in the oven and wait until the pie is done.
For the Graham cracker pie: Prepare a graham cracker pie crust and place it in a pie pan. Prepare a pumpkin filling and a blueberry filling. Prepare the
blumpkin filling by whisking together the blueberry and pumpkin filling. Spread the blumpkin filling evenly through the pie crust. Place the pie in the oven
and wait until the pie is done. After both the pies are finished, take it out of the oven and slice it. For a delightful treat, add a dollop of whip cream on
it for a sumptuous taste.
The duo chefs shows us a different take on a blumpkin pie by showing two different sets of blumpkin pie, a chocolate crust and a graham cracker crust pie.
\
or the chocolate crust blumpkin pie:
Make a chocolate pie crust and place it in a pie pan. Prepare a pumpkin filling and place it in the crust by spreading
it evenly. Fill the crust halfway. Add the fresh blueberries and spread them evenly through the pie. Add again some pumpkin layer, spreading them evenly and covering the blueberries. Add again another layer of blueberries over the new layer of pumpkin. Place the pie in the oven and wait until the pie is done.
For the Graham cracker pie: Prepare a graham cracker pie crust and place it in a pie pan. Prepare a pumpkin filling and a blueberry filling. Prepare the
blumpkin filling by whisking together the blueberry and pumpkin filling. Spread the blumpkin filling evenly through the pie crust. Place the pie in the oven
and wait until the pie is done. After both the pies are finished, take it out of the oven and slice it. For a delightful treat, add a dollop of whip cream on
it for a sumptuous taste.
Blueberry Ice cream
This blueberry ice cream is rich, creamy, and delicious. Serve this ice cream at a summer gathering or special occasion. This would be wonderful with lemon pound cake or with a blueberry sauce or mixed fresh berry topping. Ingredients:
- 1 1/2 cups blueberries, rinsed and picked over
- 3/4 cup granulated sugar, divided
- Juice of 1 lemon, about 3 tablespoons
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla
Blueberry Sorbet
This blueberry sorbet can be made with Splenda or granulated sugar. Ingredients:
Instructions for Splenda™:
In a saucepan, bring Splenda™ and water to a boil. Let boil for about 30 seconds. Put blueberries, and lemon juice in a blender; blend until smooth. Put the mixture through a fine sieve then combine with the water and Splenda mixture. Refrigerate to chill thoroughly. Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet.
Makes about 2 1/2 to 3 cups. Instructions for granulated sugar:
In a saucepan, bring the 1 1/4 cups sugar and water to a boil. Lower heat to low and simmer for about 4 to 5 minutes, or until sugar is dissolved. Put blueberries, lemon juice, and corn syrup in a blender; blend until smooth. Put the mixture through a fine sieve then combine with the water and sugar mixture. Refrigerate to chill thoroughly. Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet. Makes about 2 1/2 to 3 cups.
- 4 cups fresh or frozen blueberries
- 2/3 cup Splenda or 1 1/4 cups granulated sugar
- 2/3 cup water
- 2 tablespoons lemon juice
- 2 tablespoons light corn syrup, if using sugar
Instructions for Splenda™:
In a saucepan, bring Splenda™ and water to a boil. Let boil for about 30 seconds. Put blueberries, and lemon juice in a blender; blend until smooth. Put the mixture through a fine sieve then combine with the water and Splenda mixture. Refrigerate to chill thoroughly. Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet.
Makes about 2 1/2 to 3 cups. Instructions for granulated sugar:
In a saucepan, bring the 1 1/4 cups sugar and water to a boil. Lower heat to low and simmer for about 4 to 5 minutes, or until sugar is dissolved. Put blueberries, lemon juice, and corn syrup in a blender; blend until smooth. Put the mixture through a fine sieve then combine with the water and sugar mixture. Refrigerate to chill thoroughly. Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet. Makes about 2 1/2 to 3 cups.
Blueberry Bread Pudding
I used small French-style sandwich rolls to make this bread pudding, and my family loved it. Ingredients:
Serves 8 to 10.
- 3 cups milk
- 3 large eggs
- 5 to 6 cups day-old torn French or Italian bread or rolls
- 1 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest, optional
- 2 cups fresh blueberries
- 3 tablespoons powdered sugar
Serves 8 to 10.
Sushi Wraps
Sushi Wraps (AKA fruit leather)
3 bananas
10oz frozen blueberries, thawed
2 tbsp raw honey, softened (I only used 1 tbsp)
2 tbsp cold pressed coconut oil, softened
Blend bananas, blueberries, and honey until smooth, and the oil and blend until just combined. Divide puree in half and pour onto 2 dehydrator trays lined with nonstick sheets. Spread out evenly (but not to thin.) Dehydrate at 105 degrees for 8 hours.
Flip over and remove the nonstick sheet. Dehydrate for an other 3-4 hour or until dried all the way through. Store at room temperature.
Stay tuned for Part 2 tomorrow!
Live Awesome!
Kev
http://renegadehealth.com/blog/2011/05/26/banana-blueberry-fruit-leathers-or-sweet-sushi-part-1/
3 bananas
10oz frozen blueberries, thawed
2 tbsp raw honey, softened (I only used 1 tbsp)
2 tbsp cold pressed coconut oil, softened
Blend bananas, blueberries, and honey until smooth, and the oil and blend until just combined. Divide puree in half and pour onto 2 dehydrator trays lined with nonstick sheets. Spread out evenly (but not to thin.) Dehydrate at 105 degrees for 8 hours.
Flip over and remove the nonstick sheet. Dehydrate for an other 3-4 hour or until dried all the way through. Store at room temperature.
Stay tuned for Part 2 tomorrow!
Live Awesome!
Kev
http://renegadehealth.com/blog/2011/05/26/banana-blueberry-fruit-leathers-or-sweet-sushi-part-1/
Blueberry fruit roll
Blueberry Lemon fruit Leather
This recipe calls for
5 cups fresh blueberries
1/3 cup honey
1 tablespoon lemon extract
1. Place blueberries in food blender and process until uniformly mixed with no lumps. If prefer, you can strain out skins and other bits that will make the fruit roll more textured, but doing so this will decrease the amount of fiber and other valuable nutrients in the finished product. Blend in honey and lemon extract.
2. If the fruit mixture needs sweetening, add sweetener 1 tbsp at a time, and re-blend, tasting until the mixture is at the desired taste. For sweetener you can use honey, corn syrup, or concentrated fruit juice. Sugar in making blueberry fruit rolls may make the fruit rolls brittle. Splenda or stevia sweeteners can also be used to lessen sourness without the addition of calories.
3. Place the mixture in a large non-stick cooking pan. Heat over very low temperature, stirring often for 1 hour until it is thickened. The consistency of the puree should be about that of apple sauce.
4. Pre-heat the oven to 150°F.
5. Preparing the baking sheet for drying in the range a cookie sheet with edges works fine. Line cookie sheet with plastic wrap and be careful to even out wrinkles. Do not utilize aluminum foil or waxed paper. Spray cookie sheet with cooking spray or olive oil. Dry this using a dehydrator.
6. Pour thickened mixture onto prepared baking tray. Spread the mixture uniformly, about 1/8-inch in thickness onto the cookie sheet to dry. Avoid pouring the mixture too near the border of the cookie sheet.
7. Bake with oven door partly open for about 6 - 8 hours hours or until the fruit mixture is dry enough not to stick to your fingers but moist enough to roll. Remove mixture from the oven and cool.
8. This will make several squares that can be rolled. Store fruit leather in a sealed container or rolled and put in zip lock bags.
Storage of blueberry fruit rolls
Chances are the blueberry rolls will be eaten soon and there will be no need for storage. If there is some to store, it will remain ok for up to 4 weeks at room temperature or for up to 1 year in tightly wrapped rolls in a container in the freezer.
Time you can store fruit leather in zippered food bags.
At room temperature (in a dark place): - three weeks
Refrigerated: - three months
Freezer: - twelve months
Spices, Flavorings and Garnishes you can use
To add interest, Spices, flavorings or accompaniments can be added to your fruit rolls. The recipe you use is only limited by your imagination.
Different suggestions on how to spice up your leather- There are many wonderful combinations that can be used such as blueberry-lime; Cinnamon is an outstanding spice to add to blueberry fruit rolls. Other spices include but are not limited to Allspice, cloves, pumpkin pie spice, mint, ginger, or nutmeg. Use spices sparingly, start with 1/8 teaspoon of spices for each 2 cups of fruit roll mixture.
>U>Other flavorings you can Try: - vanilla extract, Almond extract, orange extract, orange juice, lemon juice, lime juice, orange peel, lemon peel, or lime peel. Use 1/8 to 1/4 teaspoon for each 2 cups of fruit roll mixture.
Delicious things you can add to the fruit roll mixture include:- chopped raisins,, chopped nuts, Shredded coconut, chopped dried cranberries, chopped dates, chopped dried blueberries, other chopped dried and fruit, granola, small marshmallows, sesame seeds, poppy seeds, or sunflower seeds.
Fillings you can try: peanut butter, jam, preserves, marmalade, or marshmallow cream. These can be spread on the dried fruit roll and then roll the fruit roll and eat or store it.
Dehydrating (or drying) blueberry from your garden for use in the off-season is actually one of the most cost-effective and healthiest ways of preserving your crop. You can purchase pesticide free blueberry plants from a reputable nursery and grow your own pesticide free blueberries. The nutritional content retained in the dehydrating process far exceeds that of caning it. In Addition, the dehydration process is usually more cost-effective than freezing, because you don't use electricity during storage to keep your product frozen.
Article Source: http://EzineArticles.com/6001231 http://www.blueberrycroft.com/cms/index.php
This recipe calls for
5 cups fresh blueberries
1/3 cup honey
1 tablespoon lemon extract
1. Place blueberries in food blender and process until uniformly mixed with no lumps. If prefer, you can strain out skins and other bits that will make the fruit roll more textured, but doing so this will decrease the amount of fiber and other valuable nutrients in the finished product. Blend in honey and lemon extract.
2. If the fruit mixture needs sweetening, add sweetener 1 tbsp at a time, and re-blend, tasting until the mixture is at the desired taste. For sweetener you can use honey, corn syrup, or concentrated fruit juice. Sugar in making blueberry fruit rolls may make the fruit rolls brittle. Splenda or stevia sweeteners can also be used to lessen sourness without the addition of calories.
3. Place the mixture in a large non-stick cooking pan. Heat over very low temperature, stirring often for 1 hour until it is thickened. The consistency of the puree should be about that of apple sauce.
4. Pre-heat the oven to 150°F.
5. Preparing the baking sheet for drying in the range a cookie sheet with edges works fine. Line cookie sheet with plastic wrap and be careful to even out wrinkles. Do not utilize aluminum foil or waxed paper. Spray cookie sheet with cooking spray or olive oil. Dry this using a dehydrator.
6. Pour thickened mixture onto prepared baking tray. Spread the mixture uniformly, about 1/8-inch in thickness onto the cookie sheet to dry. Avoid pouring the mixture too near the border of the cookie sheet.
7. Bake with oven door partly open for about 6 - 8 hours hours or until the fruit mixture is dry enough not to stick to your fingers but moist enough to roll. Remove mixture from the oven and cool.
8. This will make several squares that can be rolled. Store fruit leather in a sealed container or rolled and put in zip lock bags.
Storage of blueberry fruit rolls
Chances are the blueberry rolls will be eaten soon and there will be no need for storage. If there is some to store, it will remain ok for up to 4 weeks at room temperature or for up to 1 year in tightly wrapped rolls in a container in the freezer.
Time you can store fruit leather in zippered food bags.
At room temperature (in a dark place): - three weeks
Refrigerated: - three months
Freezer: - twelve months
Spices, Flavorings and Garnishes you can use
To add interest, Spices, flavorings or accompaniments can be added to your fruit rolls. The recipe you use is only limited by your imagination.
Different suggestions on how to spice up your leather- There are many wonderful combinations that can be used such as blueberry-lime; Cinnamon is an outstanding spice to add to blueberry fruit rolls. Other spices include but are not limited to Allspice, cloves, pumpkin pie spice, mint, ginger, or nutmeg. Use spices sparingly, start with 1/8 teaspoon of spices for each 2 cups of fruit roll mixture.
>U>Other flavorings you can Try: - vanilla extract, Almond extract, orange extract, orange juice, lemon juice, lime juice, orange peel, lemon peel, or lime peel. Use 1/8 to 1/4 teaspoon for each 2 cups of fruit roll mixture.
Delicious things you can add to the fruit roll mixture include:- chopped raisins,, chopped nuts, Shredded coconut, chopped dried cranberries, chopped dates, chopped dried blueberries, other chopped dried and fruit, granola, small marshmallows, sesame seeds, poppy seeds, or sunflower seeds.
Fillings you can try: peanut butter, jam, preserves, marmalade, or marshmallow cream. These can be spread on the dried fruit roll and then roll the fruit roll and eat or store it.
Dehydrating (or drying) blueberry from your garden for use in the off-season is actually one of the most cost-effective and healthiest ways of preserving your crop. You can purchase pesticide free blueberry plants from a reputable nursery and grow your own pesticide free blueberries. The nutritional content retained in the dehydrating process far exceeds that of caning it. In Addition, the dehydration process is usually more cost-effective than freezing, because you don't use electricity during storage to keep your product frozen.
Article Source: http://EzineArticles.com/6001231 http://www.blueberrycroft.com/cms/index.php
Blueberry Pumpkin Bread recipe from the Oxford Bed & Breakfast
Pumpkin Blueberry Bread
This delightful bread will permeate throughout your home. It’s fun and
easy to make.
Dry Ingredients
2 cups flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon baking powder
3/4 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1 1/2 teaspoons nutmeg
Additions to dry ingredients
1/2 cup vegetable oil 2 eggs 1 small can of pumpkin 3/4 cup water 3/4 cup fresh or frozen blueberries
1/2 cup walnuts, chopped
1. Mix all of the dry ingredients together in a mixer until well blended.
2. Gradually add to the dry ingredients the additional ingredients except the blueberries.
3. Preheat the oven to 350 degrees F. Grease and flour 2 small loaf pans.
4. Stir in 3/4 cup fresh or frozen blueberries.
5. Spread into greased and floured loaf pans and bake for 1 hour or until toothpick comes out clean. Serve with butter or cream
cheese.
This delightful bread will permeate throughout your home. It’s fun and
easy to make.
Dry Ingredients
2 cups flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon baking powder
3/4 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1 1/2 teaspoons nutmeg
Additions to dry ingredients
1/2 cup vegetable oil 2 eggs 1 small can of pumpkin 3/4 cup water 3/4 cup fresh or frozen blueberries
1/2 cup walnuts, chopped
1. Mix all of the dry ingredients together in a mixer until well blended.
2. Gradually add to the dry ingredients the additional ingredients except the blueberries.
3. Preheat the oven to 350 degrees F. Grease and flour 2 small loaf pans.
4. Stir in 3/4 cup fresh or frozen blueberries.
5. Spread into greased and floured loaf pans and bake for 1 hour or until toothpick comes out clean. Serve with butter or cream
cheese.
Refrigerator Blueberry Pudding
Refrigerator Blueberry Pudding
1 tablespoon butter softened
3 pints blueberries
1/4 cup sugar
2 tbsp honey
1/4 cup orange juice
12 slices firm white bread (about), crusts trimmed
Whipped cream or whipped topping
Grease 6-cup deep bowl; line with plastic wrap, pressing to adhere. Leave a 5" overhang. Spread butter over plastic wrap inside bowl. Combine 2 pints blueberries, sugar and honey in large saucepan; boil, stirring frequently, for 5 minutes. Remove from heat and stir in remaining 1 pint blueberries. Cool 5 minutes, then stir in orange juice. Line interior of bowl, bottom and sides with bread slices, cutting bread to fit spaces. Set 2 cups of the blueberry mixture aside to serve as sauce; chill. Spoon half of remaining blueberry mixture over bread in bowl. Cover with a layer of bread slices. Spoon on remaining blueberry mixture; cover with a layer of bread slices. If necessary, trim bread slices that line bowl to same height as top layer of bread slices. Cover with plastic wrap. Top with plate and weight with 1 pound can. Chill 8 hours. At serving time, open up plastic wrap over pudding. Invert pudding onto large serving plate and gently remove plastic wrap. Serve with whipped cream and reserved blueberry sauce. Yield: 10 servings.
1 tablespoon butter softened
3 pints blueberries
1/4 cup sugar
2 tbsp honey
1/4 cup orange juice
12 slices firm white bread (about), crusts trimmed
Whipped cream or whipped topping
Grease 6-cup deep bowl; line with plastic wrap, pressing to adhere. Leave a 5" overhang. Spread butter over plastic wrap inside bowl. Combine 2 pints blueberries, sugar and honey in large saucepan; boil, stirring frequently, for 5 minutes. Remove from heat and stir in remaining 1 pint blueberries. Cool 5 minutes, then stir in orange juice. Line interior of bowl, bottom and sides with bread slices, cutting bread to fit spaces. Set 2 cups of the blueberry mixture aside to serve as sauce; chill. Spoon half of remaining blueberry mixture over bread in bowl. Cover with a layer of bread slices. Spoon on remaining blueberry mixture; cover with a layer of bread slices. If necessary, trim bread slices that line bowl to same height as top layer of bread slices. Cover with plastic wrap. Top with plate and weight with 1 pound can. Chill 8 hours. At serving time, open up plastic wrap over pudding. Invert pudding onto large serving plate and gently remove plastic wrap. Serve with whipped cream and reserved blueberry sauce. Yield: 10 servings.
Blueberry Muffins w/creamcheese
. Ingredients:
Makes 12 muffins.
- 2 cups cake flour
- 3/4 cup granulated sugar
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 3 ounces cream cheese, cut in cubes
- 2 teaspoon lemon juice
- 2 teaspoon vanilla extract
- 2 Whole eggs
- 1/4 cup melted butter, hot, about 175°
- 1/2 cup milk
- 1 cup blueberries
- paper muffin cup liners
Makes 12 muffins.
