Bailey's Berry Patch Recipes
For 2005
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The 2005 Berry
Season
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| Blueberry Breakfast Shake | ||||||||||||||||
| 2 cups plain yogurt 1 cup fresh blueberries 1 medium “ripe” banana 1/2 cup orange juice |
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Freeze
the banana (still peeled) for a few hours or until hard. Combine
the yogurt, blueberries, “peeled” banana and orange
juice in a blender. Blend until smooth and frothy. Pour into glasses. |
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| Blue and White Cornbread | ||||||||||||||||
| Dry
Ingredients: In a large mixing bowl, combine: 1 cup all-purpose flour 1 cup white cornmeal (use more if your taste desires) 1 Tbsp. baking powder 1 tsp. salt 1 cup blueberries (fresh or frozen) |
Wet
Ingredients:
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Mix the wet and dry ingredients until just moist. Spoon the mixture into a greased baking pan (medium oval casserole, 8" x 8" baking pan, or equivalent), and bake for 23-25 minutes at 425 degrees. For thicker bread, use a smaller pan.
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| Blueberry & Sausage Bake | ||||||||||||||||
| 2
cups all-purpose flour 1/4 cup brown sugar, packed 1 tsp. baking powder 2 eggs 1/2 tsp. baking soda 1 cup sour cream 1/2 cup margarine 1 lb. ground sausage, browned & drained 3/4 cup sugar 1 cup blueberries |
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| Cream margarine and sugar in a large bowl until light and fluffy. Add eggs. Mix flour, baking powder and baking soda together in another bowl. Add flour mixture into the creamed margarine and sugar mix alternately with the sour cream. Gently fold in the browned sausage and blueberries. Pour mixture into an ungreased 13” x 9” pan. Bake at 350 degrees for 34 to 40 minutes. Serve with warm blueberry sauce. | ||||||||||||||||
| This bread can be prepared at night and refrigerated for baking in the morning. | ||||||||||||||||
| Blueberry Sauce | ||||||||||||||||
| 1/2 cup sugar 2 cups blueberries 2 Tbsp. cornstarch 1/2 tsp. lemon juice |
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| Combine sugar and cornstarch in a medium saucepan. Add water and blueberries. Heat on medium stirring continuously until thickened and bubbly. Remove from heat and add lemon juice. Serve over the blueberry and sausage bread. | ||||||||||||||||
| Blueberry Scones | ||||||||||||||||
| 2 cups all-purpose flour | 1/4 cup cold butter | |||||||||||||||
| 1/4 cup brown sugar | 1 cup blueberries | |||||||||||||||
| 1Tbsp. baking powder | 3/4 cup whipping cream or half-and-half | |||||||||||||||
| 1/4 tsp. salt | 1 large egg | |||||||||||||||
Preheat oven to 375 degrees. Cut butter into mixture of flour, sugar, baking powder and salt. Add blueberries and toss to mix. In separate bowl, beat together cream and egg and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle. Divide dough in half. On a lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges. Bake on ungreased sheet about 20 minutes at 375 degrees. Serve warm!!!!
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| Blueberry & Sausage Bake | ||||||||||||||||
| 2 cups all-purpose
flour 1/4 cup brown sugar, packed 1 tsp. baking powder 2 eggs 1/2 tsp. baking soda 1 cup sour cream 1/2 cup margarine 1 lb. ground sausage, browned & drained 3/4 cup sugar 1 cup blueberries |
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Cream
margarine and sugar in a large bowl until light and fluffy. Add
eggs. Mix flour, baking powder and baking soda together in another
bowl. Add flour mixture into the creamed margarine and sugar mix
alternately with the sour cream. Gently fold in the browned sausage
and blueberries. Pour mixture into an ungreased 13” x 9” pan.
Bake at 350 degrees for 34 to 40 minutes. Serve with warm blueberry
sauce.
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| Blueberry Sauce | ||||||||||||||||
| 1/2 cup sugar 2 cups blueberries 2 Tbsp. cornstarch 1/2 tsp. lemon juice 1/2 cup water |
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| Combine sugar and cornstarch in a medium saucepan. Add water and blueberries. Heat on medium stirring continuously until thickened and bubbly. Remove from heat and add lemon juice. Serve over the blueberry and sausage bread. | ||||||||||||||||
| For a light summer meal, try this recipe served with the Blueberry and Tortellini Fruit Salad below. | ||||||||||||||||
| Blueberry & Tortellini Fruit Salad | ||||||||||||||||
| 1
(9 ounce) package of Three Cheese Tortellini pasta* 1 cup fresh blueberries 1 cup sliced fresh strawberries 1 (11 ounce) can mandarinorange segments, drained 3/4 cup green grapes 1/4 cup sliced almonds 1/2 cup Poppy Seed Dressing |
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| Cook pasta according to directions on package; drain. In a large bowl, add pasta and salad ingredients. Pour dressing over salad and toss lightly; refrigerate until ready to serve. | ||||||||||||||||
| * Note – Three Cheese Tortellini pasta is found in the refrigerated section of the grocery store. | ||||||||||||||||
| Various other fruits such as bananas, peaches, apples and oranges may be used. | ||||||||||||||||
| Chicken Pasta Salad with Blueberries | ||||||||||||||||
| 3
cups spiral pasta 2 cups (about 1 lb. cooked chicken, cubed) 1 cup sliced celery 1 cup fresh blueberries 1 cup snow pea pods, trimmed, cut in half 1/2 cup finely chopped red pepper 1/3 cup chopped red onion 2-3 tablespoons chopped fresh basil Salt and pepper to taste 1 cup Red Wine Vinegar Dressing (divided) 1/2 cup freshly grated Parmesan cheese |
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Cook pasta according to directions on the package. About 1 minute before it is cooked, add pea pods. Drain pasta and peas and cool with cold, running water. Drain well. Add remaining ingredients except Parmesan cheese. Toss with 1/2 cup Red Wine Vinegar Dressing. Cover and refrigerate several hours or overnight to blend flavors. Before serving, add additional dressing and Parmesan cheese.
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| Apricot Salad | ||||||||||||||||
| 1
(15-ounce) can crushed pineapple 8 ounces cream cheese, softened 1 (6-ounce) package dried apricots 2 (3-ounce) jars strained apricots (baby food) 2/3 cup sugar 8 ounces Cool Whip 1 (6-ounce) package apricot Jell-O 1/2 cup chopped pecans 1 cup boiling water |
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| Drain
the pineapple, reserving the juice. Snip the apricots into small
pieces with kitchen shears. (I used a sharp knife and finely diced
them.) Pour the reserved juice over the dried apricots in a bowl.
Let stand until softened. Combine the sugar and Jell-O in a heatproof bowl and mix well. Add the boiling water, stirring until dissolved. Stir the warm gelatin mixture into the cream cheese in a bowl. (I couldn’t get it to stir in so I used a wisk.) Add the softened dried apricots to the Jell-O mixture. Fold in the Cool Whip and pecans. Spoon the mixture into a 9x13-inch dish. Chill, covered, until set. |
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| Blueberry & Tortellini Fruit Salad | ||||||||||||||||
| 1
(9 ounce) package of Three Cheese Tortellini pasta* 1 cup fresh blueberries 1 cup sliced fresh strawberries 1 (11 ounce) can mandarin mrange segments, drained 3/4 cup green grapes 1/4 cup sliced almonds 1/2 cup Poppy Seed Dressing |
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| Cook pasta according to directions on package; drain. In a large bowl, add pasta and salad ingredients. Pour dressing over salad and toss lightly; refrigerate until ready to serve. | ||||||||||||||||
| * Note – Three Cheese Tortellini pasta is found in the refrigerated section of the grocery store. | ||||||||||||||||
| Various other fruits such as bananas, peaches, apples and oranges may be used. | ||||||||||||||||
| Blueberry Salad | ||||||||||||||||
| Courtesy of Donna Dollarhide | ||||||||||||||||
| 6-oz
package cherry Jell-O 3-oz package cream cheese 15-oz can crushed pineapple softened 3 cups fresh /frozen blueberries 1 cup confectioners' sugar* 1 cup sour cream 1 cup chopped pecans |
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| Dissolve
Jell-O in 2 cups of boiling water. Stir in pineapple and blueberries.
Pour into 9-in square pan. Chill until firm. Blend sour cream, cream
cheese and confectioners' sugar in bowl. Spread over congealed layer.
Sprinkle with pecans. *Splenda can be used also. This dish can be made low calorie by using sugar free Jell-O, fat free sour cream, fat free cream cheese and Splenda. While not as good as the original recipe, it is still very nice. This dish can be doubled if desired. |
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| Chicken Pasta Salad with Blueberries | ||||||||||||||||
| 3
cups spiral pasta 2 cups (about 1 lb. cooked chicken, cubed) 1 cup sliced celery 1 cup fresh blueberries 1 cup snow pea pods, trimmed, cut in half 1/2 cup finely chopped red pepper 1/3 cup chopped red onion 2-3 tablespoons chopped fresh basil Salt and pepper to taste 1 cup Red Wine Vinegar Dressing (divided) 1/2 cup freshly grated Parmesan cheese |
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Cook pasta according to directions on the package. About 1 minute before it is cooked, add pea pods. Drain pasta and peas and cool with cold, running water. Drain well. Add remaining ingredients except Parmesan cheese. Toss with 1/2 cup Red Wine Vinegar Dressing. Cover and refrigerate several hours or overnight to blend flavors. Before serving, add additional dressing and Parmesan cheese.
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| Pearce's Asparagus Casserole | ||||||||||||||||
| 2
cans cut asparagus or 1 lb. fresh 1 cup milk 1 can cream of mushroom soup 36 toasted saltine crackers, crumbled 4 hard boiled eggs, sliced 1 stick butter or margarine 6 to 8 sliced mushrooms salt & pepper to taste (or Tony Chachere’s Original Seasoning) 1/2 lb American cheese or mild Cheddar,grated. paprika additional cheese for topping |
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Drain
asparagus (saving juice) or cut fresh asparagus into 1 1/2 or 2 inch
pieces and cook until tender, crisp (saving juice) and set aside.
Thin mushroom soup with asparagus juice until mixture is of spreading
consistency.
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| Blueberry Stuff | ||||||||||||||||
| 1
cake mix* blueberries instant pudding mix** vanilla yogurt Cool whip*** |
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| Bake cake (flavor of choice) in 9” x13” sheet cake pan. Allow cake to cool completely and cut into 1inch cubes. Depending upon the size of the dessert that you plan to make, use either 2 or 3 large packages of pudding mix. Make pudding as directed on the packages. While the pudding is still thin, blend in the cool whip. Using a large, deep serving bowl, layer cake, pour layer of pudding mix over the cake and then add a layer of blueberries. Continue layering cake, pudding and blueberries until bowl is full. End with layer of blueberries. Chill until set. Remove from refrigerator and top with vanilla yogurt and sprinkle remaining cake crumbs over the top. Place back into the refrigerator until time to serve. This dish is at its best if allowed to set 24 hours before serving. | ||||||||||||||||
| Note: I like to use a deep, clear glass bowl. This dessert is beautiful, as well as, wonderful to eat. You can use sugar free pudding mix and fat free yogurt if desired. | ||||||||||||||||
| * I have used a yellow cake mix, a white cake mix and a pecan cake mix. All are wonderful. | ||||||||||||||||
| ** If I use my big bowl, I use 3 packages of pudding mix…2 vanilla(s) and 1 lemon. | ||||||||||||||||
| *** Use any size cool whip. The more cool whip that you use, the lighter this dessert will be. | ||||||||||||||||
| Peach & Blackberry Bread Pudding | ||||||||||||||||
| 3 cups heavy
cream 1 1/2 cups granulated sugar 10 medium peaches, pitted, peeled & thinly sliced 1 Tbsp. vanilla extract 1/2 tsp. salt 1 cup blackberries 10 croissants, cut into 1-inch cubes 2 large eggs 6 large egg yolks Vanilla ice cream |
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| Preheat oven to 300 degrees. Butter a 9” x 13” baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes | ||||||||||||||||
| In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly. | ||||||||||||||||
| To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream. | ||||||||||||||||
| Very Berry Lemon Mousse Parfait | ||||||||||||||||
| 1 1/2 cups
whipping cream 1 tsp. lemon extract 1/2 cup sugar, divided 1 tsp. vanilla extract 1/3 cup lemon juice 1 cup sliced fresh strawberries 1 cup fresh blueberries |
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In a large,
chilled mixing bowl, using an electric mixer, beat whipping cream
1/3 cup sugar, lemon juice and extracts until mixture mounds softly.
In a small bowl, add remaining sugar to berries. Mix gently. Spoon
layers of mousse and fruit into dessert dishes or parfait glasses.
Serve immediately or chill for several hours before serving.
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FROZEN
DESSERTS |
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| Blackberry Sorbet | ||||||||||||||||
| (Courtesy of Front 30 Ranch Guest House) | ||||||||||||||||
| 2 cups sugar 2cups water 12 oz. bag frozen blackberries, pureed and strained (about 1 cup) 4 tsp. lemon juice |
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| Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3 - 4 minutes. Cool completely. When cool, add strained blackberry juice and lemon juice; stir to combine. Pour into freezer bowl, turn the ice cream machine on and let mixture begin to thicken ( about 25 - 30 minutes). Sorbet can then be transferred to an airtight container and placed in the freezer until firm, about 2 hours. | ||||||||||||||||
| Makes: Eight 1/2 cup servings | ||||||||||||||||
| Blueberry Frozen Yogurt | ||||||||||||||||
| 2 cups blueberries 1 banana, mashed 3/4 cup sugar 3/4 cup frozen orange juice concentrate, thawed 2 cups nonfat yogurt 1 tsp. vanilla extract |
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| Combine all ingredients in a blender or food processor. Blend well. Pour into an ice cream maker and freeze according to manufacturer's directions. | ||||||||||||||||
Defrost slightly before serving
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PIES,
COBBLERS |
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| Deep Dish Blackberry Cobbler | ||||||||||||||||
| Filling: 4 cups blackberries 1/2 to 1 stick margarine (you may use no fat margarine) 2 cups sugar 2 Tbsp. flour |
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| Mix all of the above in a pot and heat with enough water to come to the top of the berries. This makes a juicy cobbler. Set aside while preparing crust. | ||||||||||||||||
| Crust: 2 cups flour 1 tsp. salt 2/3cup shortening 1/2 cup milk |
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| Mix flour and salt. Cut shortening into flour/salt mixture until mixture resembles pea size crumbs; add milk. Mix lightly until dough can be formed into a ball. Refrigerate for 1 hour. Remove dough from refrigerator and divide the dough in half. Roll out 1 portion on a floured board. Place bottom crust in a deep dish and lightly butter it. Pour hot berry mixture into pastry lined dish. Roll out remaining dough for top crust. Top crust can be latticed or place on whole. (Make certain to cut vents if whole top crust is used.) Sprinkle top crust with sugar and dot with butter. Bake at 350 degrees for about 40 to 45 minutes or until done. | ||||||||||||||||
| Fresh Peach and Berry Cobbler | ||||||||||||||||
| Fruit Mixture 6 medium peaches, peeled, cut into 1/2-inch slices 1 1/2 cups blueberries 1/4 cup sugar 2 Tbsp. dry buttermilk pancake mix 2 Tbsp. minced crystallized ginger |
Toppings 1 1/2 cups buttermilk pancake mix 2 Tbsp. plus 2 tsp. sugar 1/3 cup butter, cut into pieces 1/3 cup water |
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| Heat oven to 350 degrees. Line a cookie sheet with foil. In a large, non-metal bowl, combine all fruit mixture ingredients and toss gently to mix. Spoon fruit mixture into 8-inch square or 9-inch round non-metal baking dish. | ||||||||||||||||
| In a medium bowl, combine 1 1/2 cups pancake mix and 2 tablespoons sugar; mix well. Using a pastry blender, cut in butter until mixture resembles coarse meal. Add water and stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch border around the edge. Sprinkle dough with 2 teaspoons sugar. Place baking dish on the foil-lined cookie sheet. Bake at 350 degrees for 45 to 55 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired. | ||||||||||||||||
| Old Fashioned Blueberry Pie | ||||||||||||||||
| Courtesy of Debbie Watt | ||||||||||||||||
| Filling: 1 cup sugar 3 Tbsp. cornstarch 1 tsp. cinnamon 1/8 tsp. salt 1 cup water 1 quart blueberries 1 Tbsp. lemon juice 1 Tbsp. butter |
Topping: 1 cup whipping cream 1 Tbsp. sugar 1 tsp. vanilla |
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| 1 baked 9" pie shell | ||||||||||||||||
| Mix sugar, cornstarch, cinnamon, and salt together in a large saucepan. Add water and 1 cup blueberries. Cook and stir until thick. Add lemon juice, butter, and remainder of blueberries. Cool and pour into baked pie shell. To make topping: Mix whipping cream, sugar and vanilla in a large bowl. Beat with electric mixer until whipped to desired consistency. Spread over top of pie. Chill pie in refrigerator for a couple of hours before serving. | ||||||||||||||||
Quick
Fresh Blueberry Pie
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| 2 refrigerated
pie crusts 9 cups blueberries 1 Tbsp. fresh lemon juice 1 tsp. lemon zest, finely grated 2/3 to 1 cup sugar, depending on sweetness of berries 1/4 cup quick-cooking tapioca 1 Tbsp. flour 1/2 tsp. cinnamon 1/2 tsp. ground allspice 1/8 tsp. salt 2 Tbsp. unsalted butter, cut into small bits. |
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| Preheat oven to 400 degrees. Center one crust in deep 9-inch Pyrex pie plate and gently press it into bottom and sides of plate. | ||||||||||||||||
| Combine sugar, tapioca, flour, cinnamon, allspice and salt in small dish. Add to the berries; toss well until combined. Let mixture stand for 20 minutes, then transfer filling to pie plate, gently mounding berries in the center. Dot surface with butter. | ||||||||||||||||
| Put pie on cookie sheet. Place in oven and bake until crust is deep brown and fruit is bubbling, about 1 hour. If edges are becoming to dark, protect with strips of aluminum foil. | ||||||||||||||||
| Let
pie cool on wire rack until juices thicken, about 2 hours. Pie is
best served the day it is made. Makes 8 to 12 servings. |
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| Sour Cream Blackberry Pie | ||||||||||||||||
| 1 (9 inch)
single crust pie shell 1/2 tsp. vanilla extract 3 cups blackberries 2 Tbsp. flour 3/4 cup white sugar 2 tsp. brown sugar 1/3 cup all-purpose flour 2 tsp. butter, melted 2 cups sour cream |
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| In a bowl, combine 3/4 cup white sugar and flour. Whisk in sour cream and vanilla. Arrange blackberries evenly in the pie shell. Spread sour cream mixture over berries. Combine flour, 2 teaspoons brown sugar and melted butter (or margarine, until mixture forms crumbles. Sprinkle over pie. Bake at 400 degrees for 30 to 40 minutes or until pastry and filling are golden. Cool on rack. | ||||||||||||||||
| Three Berry Pie | ||||||||||||||||
| Pastry for
9 inch double crust 1/3 cup white sugar 3 Tbsp. cornstarch 1 cup fresh strawberries, halved 1 1/2 cups fresh blueberries 2 cups fresh blackberries |
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| In a large mixing bowl, stir sugar and cornstarch together. Add strawberries, blackberries, and blueberries; gently toss until berries are coated. When using frozen fruit, allow fruit mix to stand 15 to 30 minutes or until fruit is partially thawed. | ||||||||||||||||
| Line 9 inch pie plate with half of pastry. Stir berry mixture and transfer to the crust lined pie plate. Top with second crust and seal and crimp the edge. Streusel topping is very good also. Cover lightly with foil. | ||||||||||||||||
| Bake at 375 degrees for 25 minutes when using fresh fruit...50 minutes for frozen fruit. Remove foil and bake an additional 20 to 30 minutes or until the top is golden. Cool on a wire rack. | ||||||||||||||||
| Blueberry
Banana Pie – 10 inch Crust: 1⁄4 cup butter 1- 1⁄4 cups all-purpose flour 1⁄4 cup white sugar 1 tsp. baking powder 1 egg 1⁄4 tsp. salt 1 tsp. vanilla extract (and a dash of almond extract if desired) In medium bowl, cream butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder and salt; stir into butter mixture until stiff dough forms. Press dough into bottom and up sides of pan. Bake crust 350º F. -- 15 minutes or until firm. Filling layer: 1 (8 oz.) pkg. cream cheese 1⁄2 cup sugar, divided 3 bananas, peeled and sliced 3 cups blueberries 3 Tbsp. cornstarch In bowl, combine cream cheese and 1⁄4 cup sugar. Beat until fluffy. Spoon mixture into cooled baked pie shell; spread evenly over bottom and sides. Wash berries. Put in med saucepan and heat berries over med-low heat until juicy. Puree in blender. Pour back into saucepan; add sugar and cornstarch; Heat until boiling and thickened. Arrange banana slices on cheese layer. Cool berry mixture completely and pour over bananas. |
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| Grape Hull Pie | ||||||||||||||||
5
cups of muscadine grapes, rinsed Separate pulp from skins. Set skins aside. Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds. Cook pulp with skins until tender. Then add sugar, flour, lemon juice and orange rind. Mix well. Put in pastry-lined 9-inch pie pan. Top with margarine. Add top pastry. Seal edges and slit top. Bake at 400 degrees about 40 minutes.
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| Blueberry Jelly | ||||||||||||||||
| 2 quarts fresh
or frozen blueberries 4 cups water 12 cups sugar 2 pouches (3 oz. each) liquid fruit pectin |
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| Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat. Skim foam. While hot pour into hot sterilized jars, leaving 1/4 inch head space. Adjust caps. Process for 5 minutes in a boiling-water bath. | ||||||||||||||||
| Yield: 6 pints | ||||||||||||||||
| Juice for Jelly | ||||||||||||||||
| This method can be used for blackberries and blueberries. Select top quality fruit. Wash and stem berries. Slightly crush berries; measure. Add 1/4 to 1/2 cup of water for each quart of prepared berries and place in a large saucepan. Cover, simmer berries until soft. Strain mixture through a damp jelly bag or several layers of cheesecloth to extract juice. Juice may be used fresh, canned or frozen for later use. | ||||||||||||||||
| Old-Style Blueberry Jam | ||||||||||||||||
| 4 cups blueberries,
rinsed and drained 1/2 cup water 3 cups sugar |
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| Thaw berries if frozen. Wash and pick over the blueberries. Measure out the berries into a heavy pot. Once the bottom of the pot is covered, crush the berries in the bottom layer. Add the remaining blueberries. Add 1/2 cup water and simmer the blueberries until they are soft. When the fruit is soft, add the sugar and stir until the sugar is completely dissolved. Bring the mixture to a boil continuing to stir, making sure no sticking occurs. Reduce the heat and cook, uncovered over low heat until a small amount dropped on a plate will stay in place. | ||||||||||||||||
| Place in hot sterilized jars. | ||||||||||||||||
| Yield: (approximately) 3 pints | ||||||||||||||||
| Fresh Muscadine Juice for Jelly | ||||||||||||||||
Select top quality fruit. Wash and stem grapes. Slightly crush grapes; measure. Add 1⁄4 to 1⁄2 cup of water for each quart of prepared grapes and place in a large saucepan. Cover; simmer grapes until soft. Strain mixture through a damp jelly bag or several layers of cheesecloth to extract juice. Juice may be used fresh, canned or frozen for later use.
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| Blueberry Breakfast Sauce | ||||||||||||||||
| 1/2 cup sugar 1 Tbsp. cornstarch 1/3 cup water 2 cups fresh or frozen blueberries |
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| In a 2-qt saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. | ||||||||||||||||
| Serve warm or cold. | ||||||||||||||||
| Note: This fresh tasting sauce tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic. | ||||||||||||||||
| Blueberry Sauce | ||||||||||||||||
| 1/2 cup sugar 2 cups blueberries 2 Tbsp. cornstarch 1/2 tsp. lemon juice 1/2 cup water |
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| Combine sugar and cornstarch in a medium saucepan. Add water and blueberries. Heat on medium stirring continuously until thickened and bubbly. Remove from heat and add lemon juice. | ||||||||||||||||
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