Guest guest Posted August 19, 2000 Report Share Posted August 19, 2000 * Exported from MasterCook * Blueberry Buckle Coffee Cake Recipe By : Better Homes and Garden - Recipe Center Serving Size : 10 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 cup brown sugar, packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup margarine OR butter 1 egg -- slightly beaten 1/2 cup buttermilk 1 teaspoon vanilla 1 1/2 cups blueberries 1/4 cup all-purpose flour 2 tablespoons granulated sugar 2 tablespoons margarine OR butter 1 tablespoon powdered sugar Grease a 9-inch springform pan. Line the bottom with waxed paper; grease the waxed paper. Flour the pan; set aside. Preheat oven to 350°F. In a large mixing bowl stir together the 1 1/2 cups flour, brown sugar, baking powder, baking soda, salt and cinnamon. Using a pastry blender, cut in the 1/2 cup margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients. In a small mixing bowl combine egg, buttermilk and vanilla. Add all at once to dry ingredients. Stir just until moistened. Spread batter in prepared pan. Top with blueberries. In a small mixing bowl stir together the 1/4 cups flour and granulated sugar. Cut in margarine or butter until mixture resembles coarse crumbs. Sprinkle over blueberries. Bake in oven about 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Invert onto a plate and remove waxed paper. Immediately invert the cake again onto a serving plate. Sprinkle with powdered sugar. Serve warm. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Better Homes and Garden website. * Exported from MasterCook * Blueberry Chutney Recipe By : Better Homes and Garden - Recipe Center Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Etc. Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tart cooking apples, peeled -- cored and chopped 1 red onion -- chopped 4 teaspoons fresh basil leaves -- snipped 2 cups white wine vinegar 1 cup light brown sugar -- packed 2 pints fresh blueberries OR 4 cups frozen unsweetened blueberries -- thawed In a 4-quart Dutch oven or kettle combine apples, onion and basil. Add vinegar and brown sugar. Heat over low heat. Meanwhile, rinse blueberries, discarding any that are blemished; drain. Add to vinegar mixture in Dutch oven. Heat to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or till desired consistency. Ladle hot mixture into hot, clean half-pint canning jars, leaving 1/2-inch head-space. Wipe the rims and adjust lids. Process filled jars in a boiling-water canner for 10 minutes. Remove the jars from the canner; cool on racks. Store in a cool, dark place up to 6 months. Makes 6 half-pints (84 one-tablespoon servings). - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Better Homes and Garden website. * Exported from MasterCook * Choose-a-Fruit Crisp Recipe By : Better Homes and Gardens - Recipe Center Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups apples, peeled -- sliced OR pears OR peaches OR apricots -- * see note OR frozen unsweetened peach slices -- thawed 3 tablespoons granulated sugar 1/2 cup rolled oats 1/2 cup brown sugar, packed 1/4 cup all-purpose flour 1/4 teaspoon ground nutmeg OR ground ginger OR ground cinnamon 1/4 cup butter 1/4 cup chopped nuts OR coconut vanilla ice cream -- optional OR light ice cream *This recipe calls for 2 to 4 tablespoons of granulated sugar. Adjust to your taste. Notes on blueberry, cherry and rhubarb crisp follow these directions below. Preheat oven to 375°F. For filling: place fruit in an ungreased 2-quart square baking dish. Stir in granulated sugar. For topping: in a mixing bowl combine oats, brown sugar, flour and nutmeg (or ginger or cinnamon). With a pastry blender, cut in butter until mixture, resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling. Bake in oven for 30 to 35 minutes (40 minutes for thawed fruit), or until fruit is tender and topping is golden. If desired, serve warm with ice cream or light cream. [CRISP TIP] If fruit is frozen, thaw but do not drain. Make a double batch of the crunchy topping mixture and store the extra in a freezer bag. Seal, label and freeze it for up to one month. *NOTES ON VARIATIONS* Blueberry Crisp: Prepare as in recipe, except for filling increase the granulated sugar to 1/4 cup and combine with 3 tablespoons all-purpose flour. Toss the sugar-flour mixture with 5 cups fresh or frozen unsweetened blueberries. Cherry Crisp: Prepare as in recipe, except for filling increase the granulated sugar to 1/2 cup and combine with 3 tablespoons all-purpose flour. Toss the sugar-flour mixture with 5 cups fresh or frozen unsweetened pitted red tart cherries. Rhubarb Crisp: Prepare as in recipe, except for filling increase the granulated sugar to 3/4 cup and combine with 3 tablespoons all-purpose flour. Toss the sugar-flour mixture with 5 cups fresh or frozen unsweetened sliced rhubarb. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Better Homes and Gardens website. * Exported from MasterCook * Fruited Yogurt Pancakes Recipe By : Cooking Light Cookbook 1992 Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup wheat germ, toasted 1 tablespoon brown sugar 1/4 teaspoon salt 8 ounces lowfat yogurt -- * see note 1/2 cup skim milk 2 tablespoons margarine -- melted 1 egg -- lightly beaten 1 cup brown rice, cooked -- * see note 1 cup fresh blueberries vegetable cooking spray * This recipe calls for 1 (8 oz.) carton strawberry-banana lowfat yogurt. Do not cook brown rice in salt or fat. In a large bowl combine all-purpose flour, baking powder, baking soda, wheat germ, brown sugar and salt; make a well in center of mixture. Combine yogurt, milk, margarine and egg; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cooked rice and fresh blueberries. For each pancake, spread 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Yields: 14 (4-inch) pancakes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Blueberry Vinaigrette Recipe By : Better Homes and Gardens - Recipe Center Serving Size : 1 Preparation Time :0:00 Categories : Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh blueberries OR frozen blueberries -- thawed 2 tablespoons white wine vinegar 1/4 teaspoon sugar dash salt and pepper 1 1/2 tablespoons salad oil 1 teaspoon fresh basil -- snipped OR 1/4 teaspoon dried basil -- crushed In a blender container or food processor bowl combine blueberries, white wine vinegar, sugar, salt and pepper. Cover and blend or process till the blueberries are puréed. Sieve the mixture to remove the skins; discard the skins. In a screw-top jar combine the blueberry mixture, salad oil and basil. Cover and shake well. Chill at least 1 hour. Serve immediately or store in refrigerator for up to 2 weeks. Makes about 3/4 cup. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Better Homes and Garden website. Quote Link to comment Share on other sites More sharing options...
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