Blueberry Blues

"Karen MacInerney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, all...

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change.... 🙂

Anyway, now that both of my kids are in school, I'm enjoying
rediscovering my old passions... like rec.food.cooking. And here's my
question. I've been experimenting with recipes to put in my next book,
and because I live in Texas rather than a more blueberry-rich state, I
am reduced to using frozen ones, which means that just about every
blueberry recipe I make turns out to be truly blue.

Which is fine for blueberry compote, but not so fine for blueberry
bread, muffins, cake, etc.

I tried coating them with flour, but had marginal results.

Anyone have any ideas?

Thanks, and it's good to be back!

I've had excellent results coating the berries with this before adding to
muffin & cake mixes:

http://makeashorterlink.com/?V3F92571C

One time on Usenet said:

"Karen MacInerney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change.... 🙂

Welcome back, Karen! I don't think I was here yet when you left. :-)

Quoted message said:

Quoted message said:

Anyway, now that both of my kids are in school, I'm enjoying
rediscovering my old passions... like rec.food.cooking. And here's my
question. I've been experimenting with recipes to put in my next book,
and because I live in Texas rather than a more blueberry-rich state, I
am reduced to using frozen ones, which means that just about every
blueberry recipe I make turns out to be truly blue.

Which is fine for blueberry compote, but not so fine for blueberry
bread, muffins, cake, etc.

I tried coating them with flour, but had marginal results.

Anyone have any ideas?

Thanks, and it's good to be back!

I've had excellent results coating the berries with this before adding to
muffin & cake mixes:

http://makeashorterlink.com/?V3F92571C

The world is full of smart-asses. ;-) Anyway, you probably already
tried this, but I find that if you rinse and dry frozen berries before
adding to the batter, then not mixing for long, they don't bleed as
much...

--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

In article <[email hidden]>,

Karen MacInerney said:

Hi, all...

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change.... 🙂

Anyway, now that both of my kids are in school, I'm enjoying
rediscovering my old passions... like rec.food.cooking. And here's my
question. I've been experimenting with recipes to put in my next book,
and because I live in Texas rather than a more blueberry-rich state, I
am reduced to using frozen ones, which means that just about every
blueberry recipe I make turns out to be truly blue.

Which is fine for blueberry compote, but not so fine for blueberry
bread, muffins, cake, etc.

I tried coating them with flour, but had marginal results.

Anyone have any ideas?

Thanks, and it's good to be back!

Karen MacInerney (formerly Karen Swartz)
Kitchen experimenter, family chauffeur, and culinary mystery author

I use the berries frozen and do not have a problem. Are you thawing
first?

marcella

Karen MacInerney said:

Hi, all...

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change.... 🙂

Anyway, now that both of my kids are in school, I'm enjoying
rediscovering my old passions... like rec.food.cooking. And here's my
question. I've been experimenting with recipes to put in my next book,
and because I live in Texas rather than a more blueberry-rich state, I
am reduced to using frozen ones, which means that just about every
blueberry recipe I make turns out to be truly blue.

Which is fine for blueberry compote, but not so fine for blueberry
bread, muffins, cake, etc.

I tried coating them with flour, but had marginal results.

Anyone have any ideas?

Add them to the batter frozen, so they don't thaw until baked. No
blue batter 🙂

Welcome back!

Sue(tm)
Lead me not into temptation... I can find it myself!

In article <[email hidden]>,

Karen MacInerney said:

Hi, all...

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change.... 🙂

Anyway, now that both of my kids are in school, I'm enjoying
rediscovering my old passions... like rec.food.cooking. And here's my
question. I've been experimenting with recipes to put in my next book,
and because I live in Texas rather than a more blueberry-rich state, I
am reduced to using frozen ones, which means that just about every
blueberry recipe I make turns out to be truly blue.

Which is fine for blueberry compote, but not so fine for blueberry
bread, muffins, cake, etc.

I tried coating them with flour, but had marginal results.

Anyone have any ideas?

Thanks, and it's good to be back!

Karen MacInerney (formerly Karen Swartz)
Kitchen experimenter, family chauffeur, and culinary mystery author

Yes, and this works.
I use frozen blueberries when I make blueberry muffins.

Make up the muffin batter and KEEP THE BLUEBERRIES FROZEN!
Fold in the still frozen berris at the very end of the recipe prior to
baking.

Hope this helps? :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Doug Kanter said:

"Karen MacInerney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, all...

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change.... 🙂

Anyway, now that both of my kids are in school, I'm enjoying
rediscovering my old passions... like rec.food.cooking. And here's my
question. I've been experimenting with recipes to put in my next book,
and because I live in Texas rather than a more blueberry-rich state, I
am reduced to using frozen ones, which means that just about every
blueberry recipe I make turns out to be truly blue.

Which is fine for blueberry compote, but not so fine for blueberry
bread, muffins, cake, etc.

I tried coating them with flour, but had marginal results.

Anyone have any ideas?

Thanks, and it's good to be back!

I've had excellent results coating the berries with this before adding to
muffin & cake mixes:

http://makeashorterlink.com/?V3F92571C

<lol!!!>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Karen MacInerney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, all...

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change.... 🙂

I'll say. I've been reading this newsgroup (off and on, mostly on) for
fifteen years, and I've never read any of the Lutefisk threads...I have no
idea what it is, but I'm guessing it's some kind of Scandanavian fish thing.

Chris (more interested in berries, I guess)

Quoted message said:

I've been reading this newsgroup (off and on, mostly on) for
fifteen years, and I've never read any of the Lutefisk threads...

Chris,

Just for fun I did a search. Lutefisk first showed up in 1991; then it
skipped a few years until 1995, and has been a perennial (usually under
the heading of 'foods I will never eat'😉 ever since.

Oh, the memories...

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author

Thanks for all the tips, folks -- and the welcome back.

And bring on the lutefisk! And Camilla's broth-injected breasts, etc.
I always liked the kitchen snafu threads. Cranberries in open blender
in freshly painted kitchen, peanut brittle ooze, 'iron muffins', etc.
So much more entertaining than Martha Stewart and her hand-crocheted
napkins.

I neglected to mention that I DO add the berries frozen. I haven't
tried the rinse and dry approach yet, but I will; I may be taking them
out of the freezer too long in advance, come to think of it, which
makes them thaw enough to bleed.

Of course, another solution would be to win the lottery and move to
Maine, where I could have them fresh. 🙂

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author

Karen MacInerney said:

Of course, another solution would be to win the lottery and move to
Maine, where I could have them fresh. 🙂

Or have a batch jetted in when you need them! (Think *big* lottery
win).

Sue(tm)
Lead me not into temptation... I can find it myself!

"Karen MacInerney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, all...

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change.... 🙂

Hey - you can blame me for that and I make NO appologies! ',;~}~

BTW - welcome back, _deserter_!!! (whoever you are LOL!).

Shaun aRe

Good.

I know where to send my recipe for haggis, then. 😉

(Uh oh. Have I just started another thread?)

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author

Karen MacInerney wrote on 04 Nov 2005 in rec.food.cooking

Quoted message said:

Good.

I know where to send my recipe for haggis, then. 😉

(Uh oh. Have I just started another thread?)

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author

@@@ Now You're Cooking! Export Format @@@

BlueBerry [censored]

desserts, pies

3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream

preheat oven to 400F

Place pecans, sugar, flour in the bowl of a food processor and process till
powdered. Combine in a bowl the powder with the frozen blueberries (mix
well).
Pour into pie Crust.

Place [censored] on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top.
Cool for at least 1 hour.

To serve cut into wedges and garnish with sour cream.

Contributor: "The Short-Cut Cook" by Jacque Pepin page 247

** Exported from Now You're Cooking! v5.70 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.