Search Results for "Blueberries"
Recipe Results 10 of 18 pages
Coconut Oat Granola – Topper for Breakfast Bowl
Coconut Oat Granola – Topper for Breakfast Bowl Ingredients: ⅓ cup unsweetened applesauce 3 Tbsp. maple syrup 2 Tbsp. chia seeds 3 Tbsp. flaxseed 1 Tbsp. coconut oil 2 tsp. orange zest 1 tsp. vanilla ½ tsp. salt ½ tsp. ground cinnamon 3 cups rolled oats, not quick ½ cup pumpkin seeds ½ cup flaked
Blueberry Pancakes
Ingredients 2 cups sifted unleavened cake flour 4 teaspoons baking powder 1/2 teaspoon salt 4 lg. eggs, separated 2 cups buttermilk 4 tablespoons unsalted butter, melted and cooled 2 full cups frozen blueberries 1/2 teaspoon cream of tartar Butter for greasing skillet Directions In large bowl, combine flour, baking powder and salt and whisk to
Blueberry Jam
Ingredients 1 1/2 quarts blueberries (fresh or frozen, thawed/not drained) 2 tablespoons lemon juice 1 box Sure-Jel or Can-Jel 4 cups sugar Directions Remove stems and crush fully ripe blueberries completely, one layer at a time.(Or blend them coarsely in a food processor.) Measure 4 cups of crushed fruit. Add more berries if necessary. Place
Blueberry Cake
Ingredients 5 cups flour 1 1/2 s sugar 2 tablespoons baking powder 1 teaspoon dried orange peel 1 teaspoon salt 3/4 margarine 1 cup chopped pecans 4 eggs 2 cups milk 2 teaspoons vanilla 2 tablespoons lemon juice 3 cups blueberries Directions Combine first 5 ingredients in large bowl. Cut in margarine until mixture looks
Honey-Orange Ginger Fizz
Honey-Orange Ginger Fizz Courtesy: Chef Rob Corliss made for the National Honey Board Yield: 4 servings Ingredients for Honey Berry Syrup: 1/2 cup blueberry honey 1/2 cup filtered cold water 2 cups 100% orange juice 1/4 cup fresh ginger root, peeled and minced 2 cups fresh strawberries, thinly sliced 3 cups sparkling water, chilled Ingredients
Independence cake
Makes 20 servings Ingredients: 1 cup water 1 cup instant mashed potato flakes 2 2/3 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 2/3 cups granulated sugar 1 cup (2 sticks) butter or margarine, softened 4 large eggs 3/4 cup milk 2 cups (12-ounce
Blueberry Pound Cake
Ingredients: 2 cups fresh blueberries 3 cups all-purpose flour, divided 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) butter 2 cups granulated sugar 4 ounces cream cheese 4 large eggs 8 ounces plain Greek yogurt 1 teaspoon vanilla extract Powdered sugar, for dusting Directions: Preheat oven to 350°F.
Blueberry Pound Cake
Ingredients: 2 cups fresh blueberries 3 cups all-purpose flour, divided 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) butter 2 cups granulated sugar 4 ounces cream cheese 4 large eggs 8 ounces plain Greek yogurt 1 teaspoon vanilla extract Powdered sugar, for dusting Directions: Preheat oven to 350°F.
Grilled Angel Food Cake with Peppered Berries and Vanilla Cream
Ingredients: 1/2 cup heavy cream 1/3 cup plus 2 tablespoons sugar, divided 1 1/2 teaspoons vanilla extract 1/2 cup mascarpone cheese 1 tablespoon cornstarch 1/2 cup water 1 tablespoon balsamic vinegar 1 cup blueberries 1 cup raspberries 1/4 teaspoon coursly ground black pepper 6 slices angel food cake (1 1/2-inch thick) Directions: Beat cream, 2
Creamy Blueberry Toasts
Ingredients 2 English muffins, split 8 tablespoons Ricotta cheese 2 s blueberries brown sugar to taste cinnamon to taste nutmeg to taste Directions Place muffin halves on cookie sheet, split sides up. Spread 2 tablespoons cheese on each, sprinkle with berries, and sweeten to taste with brown sugar, cinnamon and nutmeg. Bake at 350° 15
