Recipes to Rave About

Mediocre fruit will equal a mediocre result. Childs Blueberries fresh or frozen blueberries taste much better and make for a much better outcome--if you want them to "rave", you need to start with us!

Dan's Blueberry Smoothie Diet:  Makes 24 oz of smoothie-enough for me, Carrie and a topping on the dogs breakfast--

In a blender, combine 3/4 c Childs Frozen Blueberries, 1/2 scoop of Warrior Blend (Amazon) raw plant protein (never whey protein as studies link it to breast cancer), a dash of ground flax seed and a dash of ground chia seeds for cancer fighting, a dash of cinnamon for blood pressure, a dash of red rice yeast to lower cholesterol, a dash of turmeric for health,  a dash of ginger for weight loss, a good dash of green tea (Matcha is best) for weight loss, two tablespoons of no fat yogurt, a 1/2 c of  milk, 1/2 a frozen banana (just freeze them in a Childs BPA free freezer bag before they turn),  AND 1 1/2 teaspoon of LOCAL honey for allergies and flavor. I add about 6-8 ounces of pure water to achieve the perfect consistency. Blend and pour into a 2GO cup and out the door. If using fresh fruit, add a bit of ice. The protein will keep you full right up to lunch. If you love your pet, pour the last bit over their breakfast for added years! I estimate to have this smoothie five days a week for one year, for a couple, you will need to freeze $160 worth of blueberries, maybe a little more. Since 2010, my weight has dropped from 238 to 214 and hopefully it will be 210 by 2014. My "numbers" were elevated in 2010 but are now within acceptable parameters without statins or other medicines. This is the only significant change in diet. If you have questions, like us on Facebook and ask me there--like, why never whey protein, etc.  Good luck! Dan Childs

Aunt Carmen's Sheet Pie--PIE CRUST: Mix 4 cups flour, 1 tbsp sugar and 3/4 tsp salt. Cut in 2/3 c shortening-use Crisco with no trans fat-(until shortening is pea size) using a knife and fork (or pastry blender). Add 2/3 c shortening, repeat. Add 3/4 c ICE water and stir with a fork until dough sticks together well. Divide into 2 pieces and let it rest for 15 minutes. Roll out the first piece for the bottom of pan and the second for the top. Poke holes in crust and make designs with butter knife in top. BLUEBERRY SHEET PIE FILLING: Follow above and place bottom crust in 12 x 15 x 1/2" cookie sheet. Mix 4 cups (2 full pints) blueberries, 1 1/4 c sugar, 1/4 c tapioca, flour or cornstarch and a dash of lemon juice. Fill pan and place crust on top. Bake at 400 for 1 hour. You may use any combination of 4 c fruit. Try 1/2 pineapple or peaches or raspberries with the other half being blueberries. You may also top the cooled pie with a confectioners sugar glaze. Now Aunt Carmen is a retired wedding cake baker and a real pro. One of the things she will do that helps make her pies so tasty is up the fruit from 4 cups to 5 and she uses the tapioca.

Childs Play No Bake Blueberry Pie:  This is quick, easy, delicious and great for a dish to pass--nothing will be leftover-that is for sure!  You need 2 pints of the best blueberries you can find--that would be Childs Blueberries, corn starch, cream cheese, a graham cracker crust, sugar and OJ.  Combine 1 c. blueberries and 3/4 c. water in medium sauce pan; simmer 3-4 minutes. Combine 3/4-c. sugar and 3 t. corn starch in a small bowl. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened. Stir in 1 T. orange juice...Beat 8 oz. low fat cream cheese until fluffy then add 2 T. orange juice mixing until well blended. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c. FRESH blueberries. Top with cooked blueberry mixture. Chill thoroughly and then top with whipped cream. Place a few choice berries in a smiley face on top of the whipped cream for decoration.

Bob Childs Blueberry Cobbler: Mix 2 c. flour, 1/2 c sugar, 4 tsp. baking powder, 2 tsp. melted butter, ½ tsp. salt, 1 c milk, 1 tsp. vanilla, together on low speed until smooth. Place into a greased 13 x 9 pan. Scatter 1-pint fresh or unthawed frozen Childs Blueberries over the batter. Sprinkle with ¾ c. sugar. Pour 1 ½ c. boiling hot water covering everything but do not stir or mix. Carefully place in a preheated oven at 375 degrees for 30’.

New York Times Blueberry Muffins: Cream 1/2 c. butter and 1 1/4 c sugar until light. Add 2 eggs one at a time beating after each addition. Sift 2-c. flour, 1/2-tsp. salt, 2-tsp. baking powder together, add to creamed mixture alternately with 1/2 c. milk. Crush 1/4-pint blueberries with a fork and mix in batter. Fold in 3/4 pint of fresh or frozen, unthawed blueberries whole. Grease 12 large muffin cups and fill. Sprinkle 3-tbs. sugar over tops of muffins and bake at 375 for 30 minutes. Cool 30 minutes before removing. Over 1000 Blueberry Muffins were submitted in a contest and this is the one that won! They really are so good!

FREEZING: During peak season, we offer premium organic Childs Blueberries at a "Peak Season Discount". Take the berries and place them in the freezer overnight. The next day, "POP" the side of the box to break the berries apart so they are like marbles and pour them into the Childs Bisphenol A (BPA) FREE, double thick freezer bags.

THANK YOU FOR YOUR BUSINESS AND FOR SUPPORTING YOUR LOCAL FAMILY FARM-CHILDS BLUEBERRIES

Dog Food:  On our website, ChildsBlueberries.com you will find a superb dog food recipe. If you have lost a member of your “family” to cancer—look to your yard care chemicals, the dog food you feed them and of course, heredity.

Increased Shelf Life: Longtime customer Helen shares a method for extended shelf life:  “I put a paper towel in the bottom of a container, pour the berries in so they are one or two deep, put a paper towel on top of the berries and then put tin foil over the top. The tin foil lets air in but keeps the berries from getting refrigerator burn. My berries have been lasting 10 days!”

Freezing: To freeze Childs Blueberries, place in a freezer bag and that it is. The berries will come out like little marbles. If you wish to rinse them, do so when you take them out of the freezer under cold water. Place berries right in your smoothie, pancakes, and cereal or recipe-just as you would with fresh berries. Stores bought berries and many U-Picks—spray with Fit chemical remover, rinse repeatedly, spread on a flat pan, freeze individually and then place in a BPA free freezer bag.

Frozen Blueberries Cereal:  Put a handful of frozen blueberries in your cereal bowl and microwave for 30 seconds. Add cereal. Almost as good as fresh blueberries and a treat in the winter.

White Merlot w/ Blueberries:  Fill your wine glass with frozen blueberries and add the wine of your choice. This will chill your wine without diluting it and add subtle flavor enhancements to the wine. Then eat the blueberries for health!

Frozen Blueberry Daiquiri:  In your blender, combine 5 Tablespoons “Real” lime juice, 1 pint Childs Blueberries, 4 shots rum, 2 cups crushed ice, 2 teaspoons sugar. Blend until slushy. Top with whipped cream and fruit on a skewer. Makes four drinks.

Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c. canola oil, 2/3 c. sugar & 1 c. mashed ripe banana. Sift together 1 ½ c. flour, 2 ¼ t. baking powder, ½ t. salt and add. Stir in ½ c. uncooked oatmeal and then sprinkle 2 T of flour on ½ c. blueberries and stir in mixture. Pour into greased floured 8 inch loaf pan. Bake at 350 degrees for 60 minutes. Let cool 10 minutes, remove from pan and cool completely. Wrap. This is better if stored one day before slicing. This is living—Try it, you’ll like it!

New York Times Blueberry Muffins: Cream 1/2 c. butter and 1 1/4 c sugar until light. Add 2 eggs one at a time beating after each addition. Sift 2-c. flour, 1/2-tsp. salt, 2-tsp. baking powder together, add to creamed mixture alternately with 1/2 c. milk. Crush 1/4-pint blueberries with a fork and mix in batter. Fold in 3/4 pint of fresh or frozen, unthawed blueberries whole. Grease 12 large muffin cups and fill. Sprinkle 3-tbs. sugar over tops of muffins and bake at 375 for 30 minutes. Cool 30 minutes before removing. Over 1000 Blueberry Muffins were submitted in a contest and this is the one that won! They really are so good!

JAM/JELLY: Follow your pectin box directions but here is the quantity of fruit needed: Currant Jam: 6 Pints. Blueberry Jam: 3 Pints. Raspberry Jam: 4 Pints. Raspberry Jelly (seedless): 1 qt. Juice.

Blueberry Jelly: ¾ qt. Juice.

Each of these recipes is tried and true. Twenty-five years ago, we handed out recipes because at least half the people at the farmers market would point at our blueberries and ask, "what are those?" In those day, if folks did not U-pick, grow their own or visit farmers markets, they went without. The recipes listed below are the ones the customers kept coming back, year after year, proclaiming how good the recipe was.

 Aunt Carmen's Sheet Pie--PIE CRUST: Mix 4 cups flour, 1 tbsp sugar and 3/4 tsp salt. Cut in 2/3 c shortening-use Crisco with no trans fat-(until shortening is pea size) using a knife and fork (or pastry blender). Add 2/3 c shortening, repeat. Add 3/4 c ICE water and stir with a fork until dough sticks together well. Divide into 2 pieces and let it rest for 15 minutes. Roll out the first piece for the bottom of pan and the second for the top. Poke holes in crust and make designs with butter knife in top. BLUEBERRY SHEET PIE FILLING: Follow above and place bottom crust in 12 x 15 x 1/2" cookie sheet. Mix 4 cups (2 full pints) blueberries, 1 1/4 c sugar, 1/4 c tapioca, flour or cornstarch and a dash of lemon juice. Fill pan and place crust on top. Bake at 400 for 1 hour. You may use any combination of 4 c fruit. Try 1/2 pineapple or peaches or raspberries with the other half being blueberries. You may also top the cooled pie with a confectioners sugar glaze.  These pies are sold at market and also are available by pre-order--just ask one of us at the farmers market stand. Now Aunt Carmen is a retired wedding cake baker and a real pro. One of the things she will do that helps make her pies so tasty is up the fruit from 4 cups to 5 and she uses the tapioca. On a last note, mediocre fruit will equal a mediocre pie. Childs Blueberries taste much better and make a much better pie. Frozen Childs berries work just fine with this pie.

BLUEBERRY DAIQUIRI--This would cost $25 or more in a restaurant. Enjoy at home with friends!

In your blender, combine 5 T. “Real” lime juice, 1 pint Childs Blueberries, 4-6 shots rum, 2-3 cups crushed ice, 2 t. sugar. Blend until slushy. Top with whipped cream and fruit on a skewer. Makes four drinks.

BERRY MORNING MASH—Healthy & Delicious! 

Combine in a large bowl 1 c. fat-free blueberry yogurt, ½ c. reduced fat cottage cheese, ½ c. Childs Blueberries, ½ c. other seasonal fruit or more blueberries, 1-2 tablespoons granola, 1 t. grated walnuts or almonds. Sprinkle top with grated dark chocolate. Contributed by Cynthia Adams

  Childs Blueberry Cobbler: Mix 2 c. flour, 1/2 c sugar, 4 tsp. baking powder, 2 tsp. melted butter, ½ tsp. salt, 1 c milk, 1 tsp. vanilla, together on low speed until smooth. Place into a greased 13 x 9 pan. Scatter 1-pint fresh or unthawed blueberries over the batter. Sprinkle with ¾ c. sugar. Pour 1 ½ c. boiling hot water covering everything but do not stir or mix. Carefully place in a preheated oven at 375 degrees for 30’ Bob Childs of Childs Blueberries favorite.
  Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c. canola oil, 2/3 c. sugar & 1 c. mashed ripe banana. Sift together 1 ½ c. flour, 2 ¼ t. baking powder, ½ t. salt and add. Stir in ½ c. uncooked oatmeal and then sprinkle 2 T of flour on ½ c. blueberries and stir in mixture. Pour into greased floured 8 inch loaf pan. Bake at 350 degrees for 60 minutes. Let cool 10 minutes, remove from pan and cool completely. Wrap. This is better if stored one day before slicing.

  Blueberry Cheese Tart :  Combine 1 ½ c. vanilla cookie crumbs, 6 T. melted margarine/butter and 1/8 t. nutmeg. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here). Beat one 8-oz package of softened cream cheese, ½ c. sugar, 2 eggs, ½ t vanilla, & ½ t. lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm. Cool. Spread a blueberry topping (cook 2 c. blueberries, ¼ c. sugar, ¼ c. water, 2 T. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened. Stir in 1 T. lemon juice and cool to lukewarm) over and refrigerate several hours. Makes 10-12 servings.

 Blueberry Onion Sauce Pork Tenderloin:  Cook a 1 lb. Tenderloin as normal. In a large skillet over medium-high heat, melt 2 T. butter. Add 2 medium sliced onions, ½ t. salt, ¼ t. pepper and cook about 10 minutes until onions are golden. Add 2 T. sugar and cook until onions are caramelized. Three minutes longer, add ¼ c. port wine/sherry, 2 T. balsamic vinegar, 1 c. blueberries and 1 c. chopped tomatoes. Bring to a boil. Thinly slice the pork and serve with sauce.
        Blueberry Peach Cobbler: Slice 4 peaches (peaches must be juicy and ripe)(2 c) and add 1/4 c sugar in sauce pan with 1 c blueberries (1/2 pint). Mix 1/4 c sugar with 1 1/2 tbsp corn starch and stir into 1/2 c cold water. When mixed, add to fruit cooking until liquid boils, clears and thickens. Pour into a deep 2 qt casserole. Stir together 1 c flour, 1 1/2 tsp baking powder and 1/2 tsp salt. Add 1/2 c milk, 1/2 stick softened margarine and then spoon over fruit in the casserole. Mix 1 tbsp sugar and 1/4 nutmeg and sprinkle on top. Bake at 350 for 30 minutes (use toothpick to check).
        Blueberry Cheesecake: Mix 1 yellow cake mix, 1/3-c margarine, and 1 egg. Pat into 9 x 13 pan. Beat and then spread over cake mixture 2--8 oz packages of cream cheese (low-fat OK), 2 eggs, 3/4 c sugar and 2 tsp. vanilla. Bake until set (20-25 min). Mix 2 c sour cream (non-fat OK), 1/4 c sugar and 1 tbs. vanilla and spread on top of COOLED creamed cheese mixture. Cook 2-c. blueberries, 3/4 c sugar and 1/8 c cornstarch until thickened and spoon over top. Cover & refrigerate for a few hours. 
        Baked Blueberry French Toast: Dip 8 slices of bread into 2 well beaten eggs mixed with 1 c. of milk. Put slices on a heavily buttered cookie sheet. Bake in a preheated oven at 400 degrees for 15-20 minutes. Remove from oven and top with 1-pint fresh or microwave defrosted frozen blueberries. Combine 1-c. sweet cracker crumbs, 2-tbs. flour, 2-tbs. sugar, 1/2-tsp. cinnamon, ¼ c. chopped nuts and ¼ c. butter. Sprinkle crumbs over blueberries and bake at 400 degrees until lightly brown (15 minutes). The best part about this breakfast is everyone sits down together instead of one person being stuck at the stove.
        Blueberry-Ricotta Squares: Combine 1 c flour, 3/4 c sugar, 1 1/4 baking powder and 1/4 tsp salt. Add 1/3 c milk, 1/4 c shortening, 1 egg, 1/2 tsp vanilla. Beat until combined then continue for 1 minute. Pour batter into 9x9x2 inch pan. Sprinkle with 1 1/2 c. unthawed frozen blueberries...In a medium bowl, beat 2 eggs with a fork, add 1 1/4 c. ricotta cheese, 1/3 c. sugar, 1/4 tsp. vanilla: beat until combined. Spoon over the blueberries. Bake at 350 degrees for 55-60 minutes. Cool and cut into 16 squares. Store covered in refrigerator.
        Blueberry Pudding: Cream 1/2 c margarine, 1 c sugar and 2 eggbeaters until fluffy. Add 1 small can crushed pineapple, drained to 1/2 c chopped nuts and 1 c blueberries; stir. Crush 8 oz of graham crackers . Alternate layers of crumbs and pudding mixture in foil lined 9 x 5 x 3 pan. Have enough foil around edge so pudding can be lifted out to a serving platter. Refrigerate 12 hours.
        Childs Appalachian Mountain Man Cordial (Not for the faint of heart): 2 pints unthawed frozen blueberries, 3 c vodka (moonshine) or gin, 1 c spring water, 8 whole cloves, 1/2 tsp coriander seeds, 1 c sugar. Crush berries and put into a wide-mouth 2 quart jar. Add remaining ingredients except sugar. Store for ten days stirring 5 times at different intervals. Strain through a paper coffee filter, add sugar, stir and pour in a glass bottle. Cap and store for 1 month in a dark place. Start in November for the holidays and take away the keys before serving. 

         Blueberry Drop Cookies: 1 ½ c. flour, 1 ½ t. baking powder, 1 t. cinnamon, 2/3 c. shortening, 1 c. blueberries, ¾ c. sugar, 1 egg, 4 t. milk, 1 t. vanilla. Cream sugar, shortening, vanilla, egg & cinnamon. Stir in milk. Sift flour with baking powder. Add to creamed mixture. Fold in blueberries. Drop by the t. onto a greased baking sheet. Bake at 375 for 8-10 minutes. Makes 36. Great for a snack on a road trip!

        Delicious New York Times Blueberry Muffins: Cream 1/2 c. butter and 1 1/4 c sugar until light. Add 2 eggs one at a time beating after each addition. Sift 2-c. flour, 1/2-tsp. salt, 2-tsp. baking powder together, add to creamed mixture alternately with 1/2 c. milk. Crush 1/4-pint blueberries with a fork and mix in batter. Fold in 3/4 pint of fresh or frozen, unthawed blueberries whole. Grease 12 large muffin cups and fill. Sprinkle 3-tbs. sugar over tops of muffins and bake at 375 for 30 minutes. Cool 30 minutes before removing. Over 1000 Blueberry Muffin recipes were submitted in a contest and this is the one that won!

            Childs Play No Bake Blueberry Glacé Pie: Combine 1 c. blueberries and 3/4 c. water in medium sauce pan; simmer 3-4 minutes. Combine 3/4-c. sugar and 3 t. corn starch in a small bowl. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened. Stir in 1 T. orange juice...Beat 8 oz. cream cheese until fluffy then add 2 T. orange juice mixing until well blended. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c. FRESH blueberries. Top with cooked blueberry mixture. Chill thoroughly and then top with whipped cream. Place a few choice berries on top of the whipped cream for decoration.

            Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c. canola oil, 2/3 c. sugar & 1 c. mashed ripe banana. Sift together 1 ½ c. flour, 2 ¼ t. baking powder, ½ t. salt and add. Stir in ½ c. uncooked oatmeal and then sprinkle 2 T of flour on ½ c. blueberries and stir in mixture. Pour into greased floured 8 inch loaf pan. Bake at 350 degrees for 60 minutes. Let cool 10 minutes, remove from pan and cool completely. Wrap. This is better if stored one day before slicing.

            Blueberry-Graham Cracker Ice Cream Pie: Combine 2 pints whole quality blueberries and the 1 c. sugar. Mix 1 c. water and ¼ c. cornstarch and stir into blueberries. Cook at a simmer until sauce is thickened. Set aside 1/2 c. mixture for top. Cool. Combine 1 package crushed low fat graham crackers, ¼ c. sugar and 1/3 c. margarine of choice. Press mixture into bottom and sides of 9-inch pie plate. Spoon blueberry filling over crust and then spoon about a pint of ice cream over blueberry filling. Beat 2 tbs. orange juice into saved blueberry filling and drizzle over ice cream. Freeze. Remove pie from freezer 30 minutes before serving to thaw enough to cut. Cut into 9 wedges to serve.

            Blueberry Currant Cheesecake in a Glass: In bowl, toss 1 pt. chopped blueberries with 3 tbs. currant jelly; cover and set aside. In a mixer bowl, beat 8 oz. softened cream cheese, 3 tbs. milk, 2 tbs. Lemon juice and 2 tbs. sugar until smooth; fold in 1 c. whipped topping. Spoon 2 tbs. graham cracker crumbs into each of four 8- to 10-ounce stemmed glasses. Top each with about 1/4 c. of the blueberries, 1/2 c. of the cream cheese mixture, then the remaining crumbs and blueberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours.

            Blueberry Dumplings: Mix 1 ½ pint quality blueberries, 1/3 c. sugar, dash salt and 1 c. water in medium saucepan; bring to a boil; simmer, covered, for 5 minutes. Add 1 tbs. lemon juice. Mix 1 c. flour, 2 tbs. sugar, 2 tsp. baking powder and 1/4 tsp. salt together; cut in 1 tbs. butter until the consistency of coarse meal. Add ½ c. milk all at once; stir just until flour is dampened. Drop from tablespoon into simmering blueberry mixture. Cover tightly; cook over low heat for 10 minutes without removing cover for six servings.

            Blueberry Dazzle Vinegar: Mix 1 ½ c. white wine vinegar, ½ c. fresh or frozen crushed blueberries and ¼ c. Childs Blueberry (Maple) Syrup and 2 tbs. olive oil. Put into a 20 oz. fancy bottle with an airtight seal and store in a cool dark place at room temperature at least 1 week. A serving suggestion is to dress a salad of pears, Gorgonzola, walnuts and mixed greens.

        Currant Stuffing for Turkey, Chicken or Game Birds: Sauté 2 large onions in 1 ½ tbs. butter until tender, then blend into 8 cups dried, unseasoned bread cubes, 1 pint de-stemmed currants (fresh or frozen), 1 c. chopped walnuts, 2 tsp sage, dash of salt& pepper. Fill the bird’s stomach and neck cavities. The remainder can be placed in a 375 degrees F oven and crisped for 15 minutes before the turkey is ready to come out of the oven, then mixed with the stuffing from the cavity and baked for another 15 minutes.

            Jelly Glazed Chicken Breasts: In a small saucepan combine 1/3 c. apple juice, 3 tbs. currant jelly, 1 tsp. cornstarch & dash salt. Cook and stir until mixture boils. Cook and stir 2 minutes more. Stir in 1/8 tsp. crushed, dried marjoram. Grill 6 chicken breasts, bone side up, on an uncovered grill directly over medium coals for 15 minutes. Turn chicken and brush with sauce; grill for 20 to 30 minutes more or until chicken is tender and no longer pink. Brush with additional sauce before serving.

            Venison Steak with Wild Rice: Cut Venison steaks about 1 inch thick. Broil until nicely browned and almost done, then place into a casserole. Mix together 8 oz. Currant Jelly, ½ c. Blueberry Wine, ½ tsp. mustard and 2 tbs. butter. Pour over the venison. Sprinkle with salt and pepper. Cover casserole and bake at 375 degrees F for about 1/2 hour. To serve, put a mound of hot and fluffy wild rice in the center of a hot platter. Stand the steak around this. Pour sauce from the casserole over the rice and serve hot.

        True Blue Soup: In a small saucepan combine ¼ c. sugar, 1 T lemon juice, ¼ t cardamom, 1-2”cinnamon stick, ½ c water & 1 pint blueberries. Bring to a boil, stirring for 5 minutes. Take out cinnamon stick. Remove from heat and pour into a blender. Puree. Place in refrigerator and cool. When ready to serve stir in 2 T dry red wine & 2/3 c plain low fat yogurt. In individual serving bowls, add 1 t yogurt and a mint sprig for garnish. A hearty Scandinavian cold soup adapted for blueberries. (rencuisine.com)

        Double Blueberry Whole Grain Salad: Prepare ½ c brown rice & ½ c. farrow, spelt or other whole grain simmering until water is absorbed and grain is softened. Cool and fluff. Place ½ c. blueberries, 2 T balsamic vinegar, 2 T lime juice, 2 2/3 T Sunflower oil, 1 T honey, salt/pepper to taste and puree in a blender. Mix grain and blend & stir in 1 ½ med. minced green onion, 1 clove garlic, ¼ c. sunflower seeds, 1 T dried blueberries, 1 1/3 T minced parsley & 1 T minced celery. Serves 4 as side dish. (rencuisine.com)

        Mixed Greens Salad with Blueberry Vinaigrette: Mince 1 med shallot & 1 t garlic. Combine 1 c blueberries with ½ c olive oil, ½ c white wine/champagne vinegar, 1 T honey, 1 T chopped fresh tarragon, ½ t salt & ¼ t pepper. Blend well in a food processor or blender. Add garlic and shallot to mixture. To make the salads, in a large bowl, combine 6 c mixed greens and toss with the vinaigrette until lightly coated. Season to taste with salt/pepper.

Now spoon mixed greens-3 endive spears to each of the 4 plates-over spears and garnish with blueberries. (rencuisine.com)

 

BLUEBERRY CHEESE TART: Combine 1 ½ c. vanilla cookie crumbs, 6 T. melted margarine/butter and 1/8 t. nutmeg. Press into a 9-inch tart pan with a removable bottom (Keebler makes a variety of pre-made pie crusts that can be substituted here). Beat one 8-oz package of softened cream cheese, ½ c. sugar, 2 eggs, ½ t vanilla, & ½ t. lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 for 15 minutes until firm. Cool. Spread a blueberry topping (cook 2 c. blueberries, ¼ c. sugar, ¼ c. water, 2 T. cornstarch and a dash of salt in a saucepan stirring for 4 minutes or until thickened. Stir in 1 T. lemon juice and cool to lukewarm) over and refrigerate several hours. Makes 10-12 servings.

            Childs Play No Bake Blueberry Glacé Pie: Combine 1 c. blueberries (using mediocre blueberries will equal mediocre results--see our farming practice page to learn more) and 3/4 c. water in medium sauce pan; simmer 3-4 minutes. Combine 3/4-c. sugar and 3 t. corn starch in a small bowl. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened. Stir in 1 T. orange juice...Beat 8 oz. cream cheese until fluffy then add 2 T. orange juice mixing until well blended. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c. FRESH blueberries. Top with cooked blueberry mixture. Chill thoroughly and then top with whipped cream. Place a few choice berries on top of the whipped cream.

Blueberry Coffee Cake

Recipe By: Anonymous

Serving Size: 1 cake

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1/2 cup              butter

   1 cup                 sugar

   3                        large eggs

   1 cup                 sour cream

   1 teaspoon        vanilla

   2 cups                flour

   2 teaspoons       baking powder

   1 teaspoon         salt

   1 1/2 cups          blueberries sprinkled with 2 tbs. of flour

   2/3 cup              chopped walnuts

   1/4 cup              brown sugar

   1 pinch              nutmeg

 

Preparation Method:

Cream together the butter, sugar, eggs, sour cream, and vanilla. Then add in flour, baking powder, and salt. Add to batter the blueberries sprinkled in 2 tablespoons flour.

Mix topping ingredients together. Using and angle food pan, or a bundt pan put in 1/2 of the batter, then half the topping, then the rest of the batter, and finally the rest of the topping.

Bake at 350 degrees for 50-60 minutes.

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Blueberry Cookies

 

Recipe By: Childs Blueberries

Serving Size: 3 dozen cookies

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1 1/2 cups           flour

   1 1/2 teaspoons   baking powder

   1 teaspoon          cinnamon

   2/3 cup               shortening

   1 cup                   blueberries

   3/4 cup               sugar

   1                          large egg

   4 teaspoons        milk

   1 teaspoon          vanilla 

Preparation Method:

Combine cream sugar, shortening, vanilla, egg, and cinnamon. Stir in milk. Sift flour with baking powder. Add to creamed mixture. Fold in blueberries. Drop by the teaspoon onto a greased baking sheet. Bake at 375 degrees for 8-10 minutes.

 

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Blueberry Lime Jam

 

Recipe By: Anonymous

Serving Size: 1 jar

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   4 1/2 cups           blueberries -- washed and drained

   1 package           powdered pectin

   1/3 cup                lime juice

   1 tablespoon       grated lime peel

   5 cups                 sugar

 

Preparation Method:

Crush berries, one layer at a time in a large saucepot. Combine crushed berries and pectin. Bring to a rolling boil, stirring frequently. Add lime juice, and grated lime peel, and sugar. Return to a rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Pour into hot jars, and leave 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath

Yield: 6-7 half pints.

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Blueberry Ice Cream

Recipe By: Anonymous

Serving Size: 1.5 quarts

   Amount Measure              Ingredient

-------   ----------------    -----------------------------

   1 pack                     unflavored gelatin

   1/2 cup                    milk; cold

   1/2 cup                    milk; heated to boiling

   2 cups                     fresh or thawed blueberries

   3/4 cup                    sugar

   2 cups                     whipped cream

Preparation Method:

In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberries and sugar, process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10in. freezer trays or one 8in. baking pan; freeze until firm.

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Blueberry Bread Pudding

Recipe By: Anonymous

Serving Size: 1 bowl

Amount  Measure       Ingredient

--------  ------------  --------------------------------

   1                        9-10 oz Loaf Italian bread

   4 cups                whole milk

   2 cups                half and half

   1 1/4 cups          sugar

   1 tablespoon      vanilla extract

   2 teaspoons       grated lemon peel

   1/4 teaspoon      ground cinnamon

   6                         large eggs

   1 1/2 cups          fresh or thawed blueberries

Preparation Method:

Preheat oven to 350 degrees. Grease 13x9 baking dish. Trim crusts and cut bread into 1 inch chunks. Bring teakettle of water to a boil. In a large bowl whisk milk, half and half, sugar, vanilla, grated lemon peel, ground cinnamon, and eggs until well mixed. Add bread. Toss gently to coat. Let soak 15 min, stirring occasionally. Spoon bread into baking dish sprinkle with blueberries. Set baking dish in large roasting pan. Place on oven rack. Fill roasting pan with boiling water to come halfway up sides of baking dish. Bake pudding 1 hour or until knife inserted in center comes out clean. Carefully remove baking dish to wire rack. Sprinkle with confectioner’s sugar. Serve warm or cold.

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NOTES: In Memory of Kathy Mallea

Sour Cream Blueberry Muffins

Recipe By: Taste of Home’s Quick Cooking

Serving Size: 12 muffins

Amount Measure     Ingredient

--------  ----------------    ----------------------------

2 cups                                    biscuit mix

3/4 cup                       sugar

2 tablespoons           sugar-divided from other

2                                  large eggs

1 cup                          sour cream

1 cup                          fresh blueberries

Preparation Method:

In a bowl, combine the biscuit mix and ¾ cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Fold in the blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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Blueberry Ring Cake

Recipe By: Ronda L. Carnicelli

Serving Size: 1 cake

Amount Measure         Ingredient

------------ ------------ ---------------------

2 cups                                    sugar

1/2 cup                       margarine

1/3 cup                       nonfat cream cheese

3                                  eggs

3 cups                                    flour

1 teaspoon                baking flour

1/2 teaspoon             baking soda

1/2 teaspoon             salt

1 small container     vanilla yogurt

1 teaspoon                vanilla extract

2 cups                       fresh blueberries

Preparation Method:

Preheat oven to 350 degrees. Coat a 9in. spring form tube pan with cooling spray. Using an electric mixer, mix the sugar, margarine, and cream cheese until well-blended. Add eggs, one at a time. Combine all the dry ingredients in a separate bowl. Add flour mixture and yogurt alternately to the sugar mixture, blending after each addition. Meanwhile, combine blueberries with 2 tablespoons of flour and allow sitting for a few minutes. Add blueberries to cake batter. Pour into prepared pan. Bake for 1 hour. Cool for 10 minutes; then remove from pan. If desired, drizzle with glaze made from 1/2 cup powdered sugar and 4 teaspoons of lemon juice.

                          Blueberry Currant Jam

Recipe By: Lela Miller

Serving Size: 1 Jar

Amount Measure      Ingredient

--------  ------------  --------------------------------

   1 quart             stemmed blueberries

   1 cup               water

   2 cups             stemmed currants

   1 cup              water

   3 cups             sugar

Preparation Method:

Combine blueberries and 1 cup water in large saucepot. Cook slowly 5 minutes. Combine currants and 1 cup water; cook slowly for 10 minutes; press through a sieve or a food mill to remove seeds. Add currant pulp to blueberry mixture; cook rapidly for 5 minutes. Add sugar, stirring until sugar dissolves. Cook rapidly until thick, about 20 minutes stirring frequently. Pour hot jam into jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath.

Yield: about 2 pints

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Blueberry Cream Cake

Recipe By: Ardeen Schaefer

Serving Size: 1 cake

Amount Measure     Ingredient

--------  ------------  --------------------------------

   1 cup                 whipped cream

   2                        eggs

   1 teaspoon         almond extract

   1 1/2  cups          flour

   1 cup                   sugar

   2 teaspoons        baking powder

   1/8  teaspoon      salt

   1 cup                   blueberries*

   1 tablespoon       flour

   1/2 cup               confectioner's sugar

Preparation Method:

Beat eggs one at a time into whipped cream. Add extract. Sift together flour, sugar, baking powder, and salt. Stir into cream. Add blueberries tossed with 1 tablespoon of flour. Pour into an 8 inch round, buttered and floured spring form pan. Bake at 350 degrees for 35 to 45 minutes or until lightly browned and toothpick comes out clean. Cool on Rack for 10 minutes. Remove from pan. When completely cool, sift confectioner’s sugar on top.

* If frozen blueberries are used the cooking time will take between 45-60 minutes.

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Blueberry Pancakes

Recipe By: Childs Blueberries

Serving Size: 15 pancakes   

  Amount Measure       Ingredient

--------  ------------  --------------------------------

2 cups                                    Bisquick

1 cup                          sour cream

1/2 cup                      milk

2                                  eggs

1 cup                          blueberries

Preparation Method:

Beat bisquick, sour cream, milk, and eggs with a hand beater until smooth. Stir in blueberries. Pour 1/4 cup batter into a greased skillet heated on medium-high heat for 3 minutes or until edges are dry.

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Blueberry Sherbet

Recipe By: Taste of Home's Quick Cooking

Serving Size: 1 serving

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1 cup                       sour cream

   3/4 cup                    sugar

   1 tablespoon           lemon juice

   1/2 teaspoon          vanilla extract

   3 cups                     fresh blueberries

Preparation Method:

In a blender or food processor, combine all ingredients; cover and process until smooth. Press through a sieve; discard the blueberry seeds and skin. Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before serving.

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Blueberry Chill Pie

Recipe By: Anonymous

Serving Size: 1 pie

  Amount Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1                        6 oz.  Shortbread pie crust

   1 can 14 oz       sweetened condensed milk

   1/4 cup              lemon juice

   1/2 teaspoon     vanilla

   4 ounces           non dairy whipped topping -- thawed

   1 can                 blueberry pie filling -- drained

Preparation Method:

Empty the pie filling into strainer to drain excess liquid, reserving some blueberries and liquid for garnish. In medium bowl combine condensed milk, lemon juice, and vanilla. Mix until well blended. Fold in whipped topping and mix well. Mound 1/3 of the mixture into crust and gently spread flat. Spoon a layer of blueberries over the mixture. Top with rest of mixture. Freeze until firm, about 3 hours. Let stand at room temperature for 15-20 minutes before serving Garnish with reserved blue berries and liquid as desired.

Blueberry Torte

Recipe By: Childs Blueberries

Serving Size: 1 pie

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1/2 cup                    butter

   1 cup                       flour

   1 tablespoon          sugar

Cream layer

   1                                8 oz package cream cheese

   1                    8 oz package cool whip

   1 cup                        powdered sugar

   3 cups                     blueberries

   1/2 cup                    good tasting water

   2/3 cup                  sugar

   2 tablespoons       cornstarch dissolved in 1/4 cup water

Preparation Method:

Mix butter, flour, sugar as for pie crust. Pat evenly into bottom of 9 by 13 pan bake at 350 degrees for 15 minutes.

Beat Cream cheese and sugar until light and fluffy. Fold in cool whip. Spread over crust. Refrigerate.

Cook blueberries, water, and sugar on simmer. Pour in corn starch mixture and cook until slightly thickened. Shill until cooled slightly. Pour over cheese mixture and chill overnight before serving.

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Blueberry Brunch Bake

Recipe By: Taste of Homes Quick Cooking

Serving Size: 6 squares

  Amount Measure       Ingredient

--------  ------------  --------------------------------

  1 pound                   day-old French bread

  1 1/2 cups                 blueberries

  12 ounces               cream cheese -- softened

   8 large                     eggs

   1/2 cup                    plain yogurt

   1/3 cup                    sour cream

   1 teaspoon             vanilla extract

   1/2 teaspoon          ground cinnamon

   1/2 cup                    milk

   1/3 cup                    maple syrup

Preparation Method:

Cut French bread into 1/2 in. cubes. Place half of the bread cubes in a greased shallow 3 qt. baking dish. Sprinkle with blueberries. In a mixing bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.

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Rasp/Blue Muffins

Recipe By: Childs Blueberries

Serving Size: 12 muffins   

  Amount Measure       Ingredient

--------  ------------  --------------------------------

1/4 cup                       soft butter

1/2 cup                       sugar

1                                  egg

1 1/2 cups                  flour

2 1/2 teaspoons        baking powder

1/2 teaspoon             salt

1/2 cup                       milk

1/2 cup                       blueberries

1/2 cup                       strawberries or raspberries

Preparation Method:

Cream soft butter, sugar, and egg, beating well. Mix 1 1/4 cups flour, baking powder, and salt. Add dry ingredients alternately with milk to creamed mixture. Do not beat mix gently only until the flour is mixed in. Mix blueberries and strawberries or raspberries with 1/4 cup flour and gently add to the mixture. Pour into greased and floured muffin cups, 2/3 full. Bake at 400 degrees for 15 to 18 minutes.

Makes one dozen Red White and Blue muffins

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Blue Cheese Tart

Recipe By: Childs Blueberries

Serving Size: 11 tarts

  Amount Measure       Ingredient

--------  ------------  --------------------------------

1 1/2 cups                  vanilla cookie crumbs

6 tablespoons           melted margarine

1/8 teaspoon             nutmeg

9 inch                         tart pan

8 oz. Package           softened cream cheese

1/2 cup                       sugar

2                                  eggs

1/2 teaspoon             vanilla

1/2 teaspoon             lemon peel

                        Topping

2 cups                                    blueberries

1/4 cup                                   sugar

1/4 cup                                   water

2 tablespoons                       cornstarch

A pinch                                  salt

1 tablespoon                         lemon juice

Preparation Method:

Combine vanilla cookie crumbs, melted margarine, and nutmeg. Press into a 9 inch tart pan with a removable bottom. Beat cream cheese, sugar, eggs, vanilla, and lemon peel with an electric mixer until smooth. Spoon mixture into the piecrust and bake at 375 degrees for 15 minutes until firm. Cool. For Blue berry topping cook all required ingredients accept lemon juice for four minutes or until thickened, then stir in lemon juice and cool. Refrigerate for several hours.

- - - - - - - - - - - - - - - - -                      Berry Banana Smoothies

Recipe By: Taste of Homes Quick Cooking

Serving Size: 3 smoothies

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1 cup                       reduced fat vanilla yogurt

   1                               medium ripe banana

   1/4 cup                    blueberries

   1/4 cup                    strawberries

   1/4 cup                    blackberries

   1/4 cup                    raspberries

   1 cup                       fat free milk

Preparation Method:

Peel and cut banana into small chunks. In a blender or food processor, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

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Blueberry Banana Salad

Recipe By: Taste of Home's Quick Cooking

Serving Size: 1 Salad

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   2 cups                     sliced bananas

   1 1/2 cups               fresh blueberries

   1 can                       mandarin orange juice -- drained

   1/2 cup                    miniature marshmallows

   2 tablespoons        flaked coconut

   1/2 cup                    sour cream

Preparation Method:

In a bowl, combine the bananas, blueberries, oranges, marshmallows, coconut. Gently fold in the sour cream. Refrigerate leftovers.

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Fresh Blueberry Cream Pie

Recipe By: Anonymous

Serving Size: 1 pie

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   1 cup                       dairy sour cream

   2 tablespoons        flour

   3/4 cup                    sugar

   1 teaspoon             vanilla

   1/4 teaspoon          salt

   1      large                egg -- beaten

   2 1/2 cups               fresh blueberries

   1                               9 inch pastry shell

   3 tablespoons        flour

   1 1/2 tablespoons butter

   3 tablespoons        chopped pecans or walnuts

Preparation Method:

Combine sour cream, flour, sugar, vanilla, salt, and egg. Beat 5 minutes at medium speed of mixer or until smooth. Fold in blueberries. Pour filling into pastry shell; bake at 400 degrees for 25 minutes. Remove from oven. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake 10 more minutes. Chill before serving.

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Blueberry Pound Cake

Recipe By: Anonymous

Serving Size: 2 cakes

 Amount Measure       Ingredient

--------  ------------  --------------------------------

1 cup                    softened butter

3 cups                              sugar

1-1/2 teaspoons  vanilla extract

½ teaspoon         lemon extract

6                          eggs

3 cups                              all purpose flour

1/4 teaspoon       baking soda

1 cup                   sour cream

3 cups                 fresh or frozen blueberries

                             Confectioners’ sugar

Blueberry Sauce

1 cup                   sugar

1/4 cup                 cornstarch

1/2 cup                cranberry juice concentrate

6 cups                 fresh or frozen blueberries

Preparation Method:

In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries. Spoon into two greased and waxed paper-lined-9in.x 5in.x 3in. loaf pans. Bake at 350 degrees for 60-65 minutes. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioner’s sugar. In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Blueberry Green Grape Dessert

Recipe By: Anonymous

Serving Size: Serves 12

  Amount Measure       Ingredient

--------  ------------  --------------------------------

   2 1/2 lbs.                 seedless green grapes

   2 cups                     blueberries

   1 1/4 quarts                        sour cream

   2 tablespoons        vanilla

   1 lb.                          brown sugar

Preparation Method:

Mix grapes and blueberries with sour cream and vanilla. Place in baking dish; sprinkle brown sugar on top. Set dish in pan of crushed ice and place under broiler. Cook until sugar is caramelized. Cool, and then chill. The same ingredients can be used uncooked and served in parfait glasses as pretty, cool summer desserts.