A quick and easy pie crust and filling recipe:
1 1/2 cup flour, 2 tbl sugar, dash salt: Mix together
Add 1/2 cup oil, 2 tbl water and roll into ball.
Press into 8" pan and Bake 20 minutes at 375 degrees.
We have had many requests for pie filling so we will share that as well.
This is for fresh berries: Fill the above crust with fresh blueberries and set aside.
Take 1 cup sugar, mix in 3 T. Cornstarch (heaping), add 1 cup water and cook on stove top until boiling and thickened.
Remove from heat and add 3 T. Berry Blue Jello Mix. You could also use Strawberry Jello for a little different and delicious taste.
Allow it to cool slightly but not too long because it will set up and will not pour easily. Pour slowly over berries and refrigerate
several hours to cool and thicken. Top with cool whip and enjoy!
Also, a Blueberry Sauce recipe that is pretty tasty!!
2 c fresh or frozen blueberries, 1/4 c water, 3/4 c orange juice, 3/4 c white sugar, 1/4 c cold water, 3 T. cornstarch,
1/2 tsp almond extract and a sprinkle of cinnamon.
In saucepan, over medium heat, combine blueberries, 1/4 c water, orange juice and sugar. Stir gently and bring to a boil.
In a cup or small bowl, mix cornstarch and 1/4 c cold water. Gently stir mixture into blueberries so as not to mash berries.
Simmer gently until thick enough to coat back of a metal spoon. (2-4 min). Remove from heat and stir in almond extract and
cinnamon. Thin with water if too thick. Refrigerate overnight and enjoy!
A recipe from one of our pickers:
Blueberry Buckle Recipe
Ingredients:
3/4 cup white sugar
1/4 cup shortening (Butter flavored Crisco sticks work great)
1 egg
1/2 cup milk
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 cup butter, softened
Directions:
Preheat oven to 375. Grease an 8x8 pan.
Cream together 3/4 cup sugar, shortening and egg.
In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir
into sugar mixture, alternating with milk and vanilla. Stir in blueberries. Pour
into greased 8x8 pan.
To make topping: combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and softened butter. Crumble over cake batter. Bake at 375 for 25-30 minutes (until toothpick comes out clean.) Enjoy!
Blueberry Muffins: (from my sister-in-law, the baker in the family)
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh BOWSER'S Blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Roll blueberries in flour to keep them from going to the bottom and add to mixture. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Blueberry Jam: (Basically follow the Sure Jell Recipe inside box for the Cooked Jam)
6 cups BOWSER'S Blueberries - Remove and discard blueberry stems. Finely chop or mash blueberries.
Measure 4 cups of prepared blueberries into large saucepan. Stir in 1 pkg. SURE-JELL into prepared blueberries. Add 1/2 tsp. butter or margarine to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Add 4 cups of sugar to fruit mixture and return to full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam with metal spoon.
Ladle immediately into prepared jars. (Supplies needed are also given inside Sure Jell box). Makes about 6 cups.
1 1/2 cup flour, 2 tbl sugar, dash salt: Mix together
Add 1/2 cup oil, 2 tbl water and roll into ball.
Press into 8" pan and Bake 20 minutes at 375 degrees.
We have had many requests for pie filling so we will share that as well.
This is for fresh berries: Fill the above crust with fresh blueberries and set aside.
Take 1 cup sugar, mix in 3 T. Cornstarch (heaping), add 1 cup water and cook on stove top until boiling and thickened.
Remove from heat and add 3 T. Berry Blue Jello Mix. You could also use Strawberry Jello for a little different and delicious taste.
Allow it to cool slightly but not too long because it will set up and will not pour easily. Pour slowly over berries and refrigerate
several hours to cool and thicken. Top with cool whip and enjoy!
Also, a Blueberry Sauce recipe that is pretty tasty!!
2 c fresh or frozen blueberries, 1/4 c water, 3/4 c orange juice, 3/4 c white sugar, 1/4 c cold water, 3 T. cornstarch,
1/2 tsp almond extract and a sprinkle of cinnamon.
In saucepan, over medium heat, combine blueberries, 1/4 c water, orange juice and sugar. Stir gently and bring to a boil.
In a cup or small bowl, mix cornstarch and 1/4 c cold water. Gently stir mixture into blueberries so as not to mash berries.
Simmer gently until thick enough to coat back of a metal spoon. (2-4 min). Remove from heat and stir in almond extract and
cinnamon. Thin with water if too thick. Refrigerate overnight and enjoy!
A recipe from one of our pickers:
Blueberry Buckle Recipe
Ingredients:
3/4 cup white sugar
1/4 cup shortening (Butter flavored Crisco sticks work great)
1 egg
1/2 cup milk
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 cup butter, softened
Directions:
Preheat oven to 375. Grease an 8x8 pan.
Cream together 3/4 cup sugar, shortening and egg.
In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir
into sugar mixture, alternating with milk and vanilla. Stir in blueberries. Pour
into greased 8x8 pan.
To make topping: combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and softened butter. Crumble over cake batter. Bake at 375 for 25-30 minutes (until toothpick comes out clean.) Enjoy!
Blueberry Muffins: (from my sister-in-law, the baker in the family)
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh BOWSER'S Blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Roll blueberries in flour to keep them from going to the bottom and add to mixture. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Blueberry Jam: (Basically follow the Sure Jell Recipe inside box for the Cooked Jam)
6 cups BOWSER'S Blueberries - Remove and discard blueberry stems. Finely chop or mash blueberries.
Measure 4 cups of prepared blueberries into large saucepan. Stir in 1 pkg. SURE-JELL into prepared blueberries. Add 1/2 tsp. butter or margarine to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Add 4 cups of sugar to fruit mixture and return to full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam with metal spoon.
Ladle immediately into prepared jars. (Supplies needed are also given inside Sure Jell box). Makes about 6 cups.
