Easy Peach Blueberry Cobbler
Berry Cream Muffins from Carolyn in Reedley
Fill muffin cups 2/3 full and then bake at 400 degrees for 20 min.
Quick Blueberry Coffee Cake from Carolyn in Reedley
Combine 6 T sugar and 2 t cinnamon and set aside.
Mix all the dry ingredients together.
Beat melted butter, milk and egg. Pour over dry ingredients -- stir only until moistened.
Fold in blueberries.
Pour into greased 9x13 round or square cake pan. Sprinkle cinnamon-sugar mixture over top.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
Serve warm --- yummy!
Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Blueberry Cream Cheese Pound Cake from Mary in Anchorage
Cream butter and cream cheese in bowl of electric mixer; gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and salt, strirring until combined. Stir in flavorings. FOLD in blueberries.
Cheesecake With Berry Topping
1 3/4 cup graham crackers
Chop walnuts and graham crackers in food processor (separately).
Measure above ingredients after chopping.
Combine crackers, walnuts and sugar. Add melted butter.
Press into springform pan or two pie tins. Chill while preparing cheesecake.
4 8 oz. packages cream cheese, softened
Preheat oven to 450 degrees. Beat together cream cheese and sugar until fluffy. Add 1/4 cup flour at low speed. Add eggs and vanilla all at once and beat at low speed until just combined. Stir in sour cream. Pour batter in crust-lined pan.
Bake at 450 degrees for 10 minutes. Lower temperature to 300 degrees and bake for 30 minutes more until center is firm. Combine 1 cup sour cream with 1/2 cup sugar (or to taste) spread over top of cooked cheesecake. Return to oven for 10 minutes. Place on cooling rack for 20 minutes. Loosen springform pan. Refrigerate at least four hours before serving. Keeps well in the refrigerator.
Use raspberries, blackberries, blueberries, cherries, strawberries or whatever berry you prefer.
1 pint of berries or equivalent of other fruit
Combine ingredients in food processor or blender. If fruit is seedy, press firmly through sieve with wooden spoon (optional). Spoon over top of single serving and add a few whole berries.
Triple Berry Cheesecake Tart from Kraft Foods
Berry Topping for pound cake or angel food cake.
Low fat and yummy!!!
Berry Jello Fruit Salad
Remove from heat and place in larger bowl.
Place in fridge overnight or about 6 hours.
Remove and whip the mixture with a hand mixer.
Add whipped topping and whip again.
Fold in fruit.
**Can be used on top of pound/angel food cake.
Creamy Berry Cake Mosaic from Kraft Foods
Berry Rhubarb Pie from Kathleen in Chugiak
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F.
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F and bake an additional 40 to 50 minutes, until crust is golden brown.
Add 4 cups sliced strawberries.
Put in a pre-baked shell (to pre-bake, bake at 425 degrees for 10 minutes).
Chill. To serve, top with whipping cream.
Busy Bee berry sauce from Gayle (the berry lady in California)
Combine all ingredients in a microwavable bowl and microwave on high for 9-11 minutes. Stir every 3 minutes to ensure even cooking.
(If you are using frozen blueberries, you might need to increase the cooking time.)
**can be used to make cobblers, pies, or as a sauce for ice cream or pancakes
Blueberry Streusel Cobbler from Carolyn in Reedley
In bowl, combine blueberries, milk, and lemon peel.
In large bowl, cut 3/4 c. butter into 1 1/2 c. Bisquick. Mix until crumbly. Add blueberry mix. Spread in greased 9 inch square pan.
Combine remaining 1/2 c. Bisquick and sugar. Cut in 2 T. butter until crumbly. Add nuts and then sprinkle over cobbler.
Bake at 350 for 70 minutes or until golden. Serve warm with ice cream and blueberry sauce (see below). Refrigerate leftovers.
SAUCE: In saucepan, combine 1/2 c. sugar, 1 T. cornstarch, 1/2 t. cinnamon, and 1/4 t. nutmeg. Gradually add 1/2 c. water. Cook and stir until thickened. Stir in 1 pint blueberries. Cook and stir until hot.
Berry Cobbler Recipe from Tree Things Wanda
Mix up 1/2 cup sugar and 1 cup water and pour over the fruit.
Mix the following together and then spread on top:
2 beaten eggs
Melt 1/2 cup butter and pour over cobbler.
Bake at 400 degrees for 30 minutes.
Almond Blueberry Cookies
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Using two small spoons, dollop mix onto cookie sheets. Bake at 375 degrees until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container.
If desired, put lemon glaze on the cookies (2-3 tablespoons lemon juice and 1 cup powdered sugar).
Red White and Blue Sundae
In a med saucepan, mix blueberies, strawberries, sugar, orange juice and vanilla. Stir over med heat for 2 minutes.
If desired, let cool or spoon immediately over ice cream.
Fresh Fruit Devonshire Pie from Pillsbury
In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.