Skip to main content

Blueberries to Archives

photo by TAGilephotos@gmail.com
Featured food of the week is the blueberry!


Blueberries – At 80 fat-free calories a cup, they are an excellent source of vitamin C (25% of our daily requirements), dietary fiber, manganese and contain essential antioxidant properties.

PICK blueberries that are firm, plump, and dry.  Their skin should be smooth and have a silver sheen.   Reddish berries are not ripe.  Avoid soft and shriveled berries.  If you see stains on the container, they are more than likely bruised, so avoid those also. 
Blueberry Council FAQ

STORE your berries in the refrigerator in the plastic pack they came in or a storage contained.  Wash just before using and within 10 days after you buy them. 

FREEZE unwashed berries that are completely dry.  They will freeze individually, so you can use as many or as little as you need!  Throw out any bruised, discolored or shriveled berries before you freeze and keep in a re-sealable plastic freezer bag!  Rinse before using.  
Nutritional Data on the Blueberry


photo by TAGilephotos@gmail.com
Grandma Arlene’s Light-As-Air Pancakes

2 c flour (I use bread flour)
2 T baking powder
½ t salt
½ c of buttermilk
1-1/2 c of whole milk
6 eggs separated, yolk and whites
3 T sugar
2 cups of fresh blueberries

Bowl one:  Combine together the flour, baking powder and salt.   I use a fork or a whisk to thoroughly mix together the dry ingredients. 

Bowl two:  Add egg yolks, buttermilk and whole milk.  Whisk together, until combined. 

Bowl three:  Add egg whites to bowl of mixer.   Begin beating egg whites.  Slowly add sugar to egg whites.  Beat until whites form stiff peaks. 

Combine the wet ingredients (bowl 2) into the dry ingredients (bowl 1).  Stir until completely combined.  Gently fold in egg whites (bowl 3) into the combined mix.  Gently fold in blueberries.    

Scoop pancake batter onto a pre-heated lightly greased medium-high griddle.  Cook until edges turn dry and underneath is golden brown.  Flip.  Cook until golden underneath.

Top with butter and serve with hot syrup or powdered sugar. 


Printable Blueberry Pancake Recipe - Click Here


Hawley's Blueberry Pie



Crumb Crust

1 c flour
1/2 c butter
1/4 c chopped nuts

Cut in butter to rest of ingredients until pea-size. 
Line two 9-inch pie tins with crust mix, pressing the mix firmly down into the pie tins. 

Bake in a 325 degree oven for 20 minutes.

Pie Filling

1 c sugar
2 egg whites
1 T lemon juice
1  (10-12 oz) pkg of blueberries
1/2 pint whipping cream

Beat the egg whites, slowly adding the sugar.  Add 1 T lemon juice.  Then in a separate bowl, whip the whipping cream.  Fold into fruit mixture.  Pour into pie tins and refrigerate.

Printable Blueberry Pie Recipe - Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Chess Squares, Nieman Marcus Bars, Paula Deen and Gooey Butter Cake....The real origin

Kevin & Amanda's Chess Squares So, I saw this recipe on Pinterest a few weeks ago and thought, hmmm.  I need to try this! With my daughter's open heart surgery, starting my final year of school and then a few major work projects, the blog got lost in the shuffle for a bit.  Last week however, I started on a cooking binge and the first thing on the clip board to try were these chess squares.  I read the blog that posted the recipe and realized they were reminiscent to her of another recipe.  I thought they sounded (and looked) like something I used to have at my grandmas.  So the sleuth in me kicked in, and a hunting I went, trying to find the progression on the variations of  this recipe and ultimately, the origins. Nieman Marcus Buttermilk Pie Paula Deen's Gooey Butter Cake Searching for "Chess Squares" took me to Nieman Marcus Bars, which led me to the Nieman Marcus Website and their Butter Cake . I then found the Paula Deen "Gooey Bu
2 comments
Read more

Chocolate Chip Reeses or Rollos Brownie thingys?

I have no idea what to call these, but oh my goodness are they easy and good.  This recipe comes to you via Pinterest.  I tried to trace it all the way back to its originator, but failed.  It just kept going.   So, I do not claim these as mine - although I have tweaked them and will try something new this weekend.   As the picture indicates, these were done with premade cookie dough, Reese's Peanut Butter Cups and box brownie mix.  Thats the "easy" no frill recipe.   Here it is: Preheat your oven to 350 degrees.  Spray the insides of a square all edges brownie pan with Pam spray.   Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square.  Top the cookie dough with a Reeses Peanut Butter Cup placed upside down.  Then fill up the well with your favorite prepared brownie mix up to 3/4 full.   Bake in oven for 15-18 minutes.  Remove and cool slightly. Here are some tips:   You can use cupcake/muffin tins (either small o
18 comments
Read more

Stuffed Cube Steak

The other day, I had a hankering for cube steak, but did not want Swiss Steak or Chicken Fried Steak - my usual go to's.  I wanted to do something else with cube steak and remembered I had bookmarked a recipe from Pinterest that involved cube steak, bacon and goat cheese.  I tried it, we liked it, and it is now in the regular dinner rotation. I also discovered that this recipe can be done on the grill and is quite tasty either broiled or grilled.  You dont need a potato or rice dish with it.  A really nice salad and some crusty bread with some homemade lemonade really makes this a great summer meal. It is also very quick.  Just what we all want out of our summer dishes! Stuffed Cube Steak Serves 4 4 Cube steaks salt and pepper to taste 4 oz cream cheese (or goat cheese) softened - very soft. 2 T coconut oil 1 small sweet onion (Vidalia or Maui) finely chopped 4 garlic cloves, crushed 2 c baby spinach - stems removed and coarsely chopped 6-8 slices sun dried to
Post a Comment
Read more