Blueberry (4) Collection

Discussion in 'Food and nutrition' started by [email protected], Jun 24, 2005.

  1. Blueberry Drop Biscuits
    Blueberry Dumplings
    Wild Blueberry Scones
    Blueberry Sour Cream Pie



    Blueberry Drop Biscuits

    1 cup blueberries
    3 tablespoons sugar
    2 cups sifted all-purpose flour
    3 teaspoons baking powder
    3/4 teaspoon salt
    2 tablespoons cold shortening
    1 cup cold milk

    Butter a baking sheet. Wash drain and dry the blueberries. In a medium
    bowl
    combine the blueberries with 2 tablespoons sugar. In a separate bowl sift
    together the flour, baking powder and salt. Cut the shortening in to the
    mixture with a pastry blender. Add the milk stirring with a fork. Add the
    blueberries. Drop by spoonfuls 1 inch apart on the prepared baking sheet.
    Sprinkle the biscuits with the remaining tablespoon of sugar. Bake at 450
    degrees for 12 minutes. Serve hot with butter.

    Serves 8 to 10.
    Source unknown




    Blueberry Dumplings

    2 1/2 Cups blueberries
    1/3 cup sugar
    dash of salt
    1 cup water
    1 Tbsp lemon juice
    Dumplings:
    1 Cup flour
    2 Tbsp sugar
    2 tsp baking powder
    1/4 tsp salt
    1 Tbsp butter
    1/2 Cup milk

    Mix blueberries, 1/3 cup sugar, dash of salt and 1 cup water in medium
    saucepan; bring to a boil, simmer, covered, for 5 minutes; then add lemon
    juice.
    Sift flour, 2 tablespoons sugar, baking powder and 1/4 teaspoon salt
    together; cut in butter till consistency of coarse meal.
    Add 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.





    Wild Blueberry Scones

    1 cup of wild blueberries
    2 1/2 cups flour
    5 tablespoons sugar(more needed to sprinkle on top)
    2 teaspoons baking powder
    dash of salt
    1/2 cup ((8 Tbsp, 1 stick) of butter
    2/3 cup milk

    Heat oven to 425 degrees. In a bowl mix the dry ingredients. Add butter
    and blend with two knives or a pastry cutter until it is crumbly. Stir in
    blueberries and add milk. Mix batter until it clings together. With
    floured
    hands, form into balls about 1/2' thick and 2 1/2' to 3'in diameter. Place
    on greased cookie sheet or parchment paper and sprinkle generously with
    sugar. Bake for 10 to 13 minutes or until golden brown. Makes about 11
    scones. .




    Blueberry Sour Cream Pie

    Crust:
    1 1/4 cups all purpose flour
    1/2 cup (1 stick) chilled unsalted butter, cut into pieces
    2 tablespoons sugar
    Pinch of salt
    4 tablespoons (about) ice water

    Filling:
    1 cup sour cream
    3/4 cup sugar
    2 1/2 tablespoons all purpose flour
    1 egg, beaten to blend
    3/4 teaspoon almond extract
    1/4 teaspoon salt
    2 1/2 cups fresh blueberries

    Topping:
    6 tablespoons all purpose flour
    1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
    1/3 cup chopped pecans
    2 tablespoons sugar

    FOR CRUST: Blend flour, butter, sugar and salt in processor until
    coarse meal forms. With machine running, add water by tablespoonfuls
    until clumps form. Gather into ball. Flatten to disk. Wrap in
    plastic; chill until firm, at least 30 minutes.
    Preheat oven to 400F. Roll out dough on floured surface to 13-inch
    round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch
    overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust
    with foil; fill with beans or pie weights. Bake until sides are set,
    about 12 minutes. Remove foil and beans.

    FOR FILLING: Mix first 6 ingredients in medium bowl to blend. Mix in
    blueberries. Spoon into crust. Bake until filling is just set, about
    25 minutes.
    FOR TOPPING: Using fingertips, mix flour and butter in medium bowl
    until small clumps form. Mix in pecans and sugar. Spoon topping over
    pie. Bake until topping browns lightly, about 12 minutes. Cool pie to
    room temperature.


    Our_Recipe_World
    Posted By: "Neesie" [email protected]
    FROM ANN IN FLA



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