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.
(This can also be made gluten free. Just substitute the regular flour with gluten free flour)
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 Bowser's 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 Bowser's 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!
Blueberry Buckle Recipe (From one of our pickers!)
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 Bowser's 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.
Blueberry Cobbler: (From one of our pickers!)
This recipe is Gluten, Dairy and Nut Free
Ingredients:
2 c. Bowser's Blueberries
1/4 c. sugar
2 tsp. light olive oil
1 tsp. cinnamon
1 c. gluten-free Bisquick
1 tsp. vanilla
1 c. oatmeal milk
Miss Jones vanilla icing
Place blueberries in 8 x 8" baking dish
Sprinkle 1/4 c. of sugar, olive oil, and 1/2 tsp. of cinnamon over berries and mix together
In separate bowl, mix Bisquick, oatmeal milk and vanilla
Add a 1/2 tsp. of cinnamon and 2 tbsp. of sugar to Bisquick mix and combine
Bake at 350 for 35 - 40 minutes or until the top crust is fully cooked.
Lightly ice the top with vanilla icing. So good!
Sour Cream Scones with Blueberries (From one of our pickers!)
2 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick cold butter
3/4 cup sour cream
1 large egg
1 tsp vanilla
1 cup Bowser's blueberries -small berries work best (Do they have small berries?) haha
Topping 1/4 cup sliced almonds
2 Tsp sugar Beaten egg white
In a large bowl combine flour, sugar, baking powder and salt. Cut butter in small pieces. Add to flour mixture. Use pastry blender to cut butter in flour until very small pieces. (Can use a food processor and pulse until small pieces). In a small bowl mix sour cream, egg and vanilla until well blended. Pour sour cream into flour and stir together. Dump into floured board and kneads few times. Sprinkle blueberries and gently fold dough over berries. Pat into 8" circle. Cut into 8 wedges. Place on parchment lined cookie sheet. Brush with beaten egg white. Top with sliced almonds. Sprinkle with 2 Tbl sugar. Bake 375 degrees for 20-25 min. When cool you can glaze scones with mixture of powdered sugar mixed with few drops of milk. To make smaller scones divide dough in half and pat into 2 circles. Cut each into 8 wedges. Bake 18-20 min.
Blueberry French Toast
Ingredients: Sauce:
14 slices day old white bread, crusts removed 1 cup sugar
1 - 8oz. cream cheese 1 cup water
1 c. fresh or frozen Bowser's Blueberries 2 tbsp cornstarch
12 large eggs, lightly beaten 1 cup fresh or frozen Bowser's 2 cups milk 1 tbsp butter Blueberries
1/3 cup maple syrup
Preheat oven to 350 degrees
Cut bread into 1" cubes; place half in greased 13 x 9 baking dish
Cut cream cheese into 1" cubes; place over the bread
Top with blueberries and remaining bread cubes
In a large bowl, whisk the eggs, milk and syrup
Pour over the bread mixture
Cover and refrigerate 8 hours overnight
Remove from the refrigerator 30 minutes before baking
Cover with foil and bake at 350 degrees for 30 minutes
Uncover, bake for 25-30 minutes longer until golden brown
Sauce:
In a small sauce pan, combine sugar and cornstarch and water until smooth
Bring to a boil over medium heat, cook and stir for 3 minutes
Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst
Remove from heat
Stir in butter until melted
Serve with French toast. Enjoy!
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.
(This can also be made gluten free. Just substitute the regular flour with gluten free flour)
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 Bowser's 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 Bowser's 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!
Blueberry Buckle Recipe (From one of our pickers!)
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 Bowser's 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.
Blueberry Cobbler: (From one of our pickers!)
This recipe is Gluten, Dairy and Nut Free
Ingredients:
2 c. Bowser's Blueberries
1/4 c. sugar
2 tsp. light olive oil
1 tsp. cinnamon
1 c. gluten-free Bisquick
1 tsp. vanilla
1 c. oatmeal milk
Miss Jones vanilla icing
Place blueberries in 8 x 8" baking dish
Sprinkle 1/4 c. of sugar, olive oil, and 1/2 tsp. of cinnamon over berries and mix together
In separate bowl, mix Bisquick, oatmeal milk and vanilla
Add a 1/2 tsp. of cinnamon and 2 tbsp. of sugar to Bisquick mix and combine
Bake at 350 for 35 - 40 minutes or until the top crust is fully cooked.
Lightly ice the top with vanilla icing. So good!
Sour Cream Scones with Blueberries (From one of our pickers!)
2 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick cold butter
3/4 cup sour cream
1 large egg
1 tsp vanilla
1 cup Bowser's blueberries -small berries work best (Do they have small berries?) haha
Topping 1/4 cup sliced almonds
2 Tsp sugar Beaten egg white
In a large bowl combine flour, sugar, baking powder and salt. Cut butter in small pieces. Add to flour mixture. Use pastry blender to cut butter in flour until very small pieces. (Can use a food processor and pulse until small pieces). In a small bowl mix sour cream, egg and vanilla until well blended. Pour sour cream into flour and stir together. Dump into floured board and kneads few times. Sprinkle blueberries and gently fold dough over berries. Pat into 8" circle. Cut into 8 wedges. Place on parchment lined cookie sheet. Brush with beaten egg white. Top with sliced almonds. Sprinkle with 2 Tbl sugar. Bake 375 degrees for 20-25 min. When cool you can glaze scones with mixture of powdered sugar mixed with few drops of milk. To make smaller scones divide dough in half and pat into 2 circles. Cut each into 8 wedges. Bake 18-20 min.
Blueberry French Toast
Ingredients: Sauce:
14 slices day old white bread, crusts removed 1 cup sugar
1 - 8oz. cream cheese 1 cup water
1 c. fresh or frozen Bowser's Blueberries 2 tbsp cornstarch
12 large eggs, lightly beaten 1 cup fresh or frozen Bowser's 2 cups milk 1 tbsp butter Blueberries
1/3 cup maple syrup
Preheat oven to 350 degrees
Cut bread into 1" cubes; place half in greased 13 x 9 baking dish
Cut cream cheese into 1" cubes; place over the bread
Top with blueberries and remaining bread cubes
In a large bowl, whisk the eggs, milk and syrup
Pour over the bread mixture
Cover and refrigerate 8 hours overnight
Remove from the refrigerator 30 minutes before baking
Cover with foil and bake at 350 degrees for 30 minutes
Uncover, bake for 25-30 minutes longer until golden brown
Sauce:
In a small sauce pan, combine sugar and cornstarch and water until smooth
Bring to a boil over medium heat, cook and stir for 3 minutes
Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst
Remove from heat
Stir in butter until melted
Serve with French toast. Enjoy!
