|
Storing
Fresh Berries
For short-term storage, keep
berries refrigerated. Store them in a single
layer, loosely covered, and refrigerate for a
day or two. Heaping fresh berries on top of each
other in a bowl can crush the fruit.
For longer storage, freezing
is best. Place the berries in a single layer on
a baking pan and place them in the freezer. Once
they're frozen, put the berries in freezer
containers or plastic freezer bags and seal.
Stored this way, berries will keep in the
freezer for up to a year.
Whole Wheat
Blueberry Pancakes
Original recipe yield:
10 pancakes
PREP TIME 5 Min
COOK TIME 8 Min
READY IN 13 Min
INGREDIENTS
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries
DIRECTIONS
Sift together flour and baking powder, set
aside. Beat together the egg, milk, salt and
artificial sweetener in a bowl. Stir in flour
until just moistened, add blueberries, and stir
to incorporate.
Preheat a heavy-bottomed skillet over medium
heat, and spray with cooking spray. Pour
approximately 1/4 cup of the batter into the pan
for each pancake. Cook until bubbly, about 1 1/2
minutes. Turn, and continue cooking until golden
brown.
Note
You may need to use more
milk than 1 cup. The batter should be thin
enough so that it pours, but not so thin that
it's runny. We find that 1/4 cup additional milk
is about the maximum needed.
Oatmeal and Wheat
Flour Blueberry Pancakes
Original recipe yield:
8 servings
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
INGREDIENTS
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups quick cooking oats
2 cups soy milk
3 eggs, beaten
1/4 cup olive oil
1/2 cup frozen blueberries
DIRECTIONS
Preheat a lightly oiled griddle over medium
heat.
In a large bowl, mix whole wheat flour,
all-purpose flour, brown sugar, baking powder,
and salt.
In a small bowl, mix oats and soy milk. Whisk in
eggs and olive oil. Pour into the flour mixture
all at once. Continue mixing until smooth.
Gently fold in blueberries.
Pour batter about 1/4 cup at a time onto the
prepared griddle. Cook 1 to 2 minutes, until
bubbly. Flip, and continue cooking until lightly
browned.
Blueberry Nut Oat
Bran Muffins
Original recipe yield:
12 muffins
PREP TIME 15 Min
COOK TIME 18 Min
READY IN 45 Min
INGREDIENTS
1 1/2 cups oat bran
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/8 cups applesauce
1/2 cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 ounce chopped pecans
1/2 cup low fat granola
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Line a 12 cup muffin pan with paper muffin
liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown
sugar, baking soda, baking powder, cinnamon, and
salt. In a separate bowl, blend the applesauce,
egg substitute, canola oil, and vanilla extract.
Thoroughly mix the applesauce mixture into the
flour mixture. Fold in the blueberries and
pecans. Spoon the batter into the prepared
muffin cups. Sprinkle batter with granola, and
press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until
a toothpick inserted into a muffin comes out
clean. Cool on a wire rack.
Note: Unsweetened or
sweetened applesauce both work well in this
recipe.
Blueberry Gelatin
Mold
Original recipe yield:
4 to 8 servings
PREP TIME 10 Min
READY IN 2 Hrs 10 Min
INGREDIENTS
2 cups boiling water
1 (6 ounce) package raspberry flavored gelatin
mix
1 (15 ounce) can blueberries
1 (8 ounce) can crushed pineapple
1 (8 ounce) package cream cheese, softened
1/2 pint sour cream
3 tablespoons white sugar
2 teaspoons vanilla extract
1/4 cup chopped pecans
DIRECTIONS
In a medium bowl, stir 2 cups boiling water into
the raspberry gelatin until dissolved. Mix in
blueberries and pineapple and pour into a 2
quart mold. Let set in refrigerator until firm
(about 2 hours).
In a small bowl, mix together the cream cheese,
sour cream, sugar and vanilla until well
blended. Spread over the set gelatin and
sprinkle with chopped pecans, if desired.
Refrigerate until serving.
Blueberry Bread
Original recipe yield:
1 - 5 x 12 inch loaf
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
INGREDIENTS
2 eggs
1 cup white sugar
1 cup milk
3 tablespoons vegetable oil
3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup fresh blueberries
1/2 cup chopped walnuts
DIRECTIONS
Mix together beaten eggs with the sugar. Add
milk and melted shortening or vegetable oil.
Sift together flour, salt, and baking powder.
Combine mixtures, stirring only until blended.
Carefully fold in fresh or frozen blueberries
and broken walnut pieces.
Pour into greased 5 x 12 inch loaf pan. Bake at
350 degrees F (175 degrees C) for 50-60 minutes.
Cool in pan but try to turn it out of pan before
it is totally cool. It will be easier to remove.
Can also be made in a normal size loaf pan or
can be made into 2 pans.
Lemon Berry
Smoothie
Original recipe yield:
4 servings
PREP TIME 5 Min
READY IN 5 Min
INGREDIENTS
1 (8 ounce) container blueberry nonfat yogurt
1 1/2 cups skim milk
1 cup ice cubes
1 cup fresh blueberries
1 cup fresh strawberries
1 teaspoon powdered lemonade mix
DIRECTIONS
Place yogurt, milk, ice cubes, blueberries,
strawberries, and lemonade mix in a blender.
Pulse until smooth and creamy.
Red, White and Blue
Ambrosia
Original recipe yield:
10 cups
PREP TIME 20 Min
READY IN 4 Hrs 20 Min
INGREDIENTS
1 pint heavy cream
1 tablespoon confectioners' sugar
2 cups sour cream
1 1/2 cups flaked coconut
1 (20 ounce) can crushed pineapple, drained
1 pint strawberries, hulled and sliced
1 pint fresh blueberries
3 cups miniature marshmallows
DIRECTIONS
Combine the heavy cream and confectioners' sugar
in a large bowl. Whip with an electric mixer
until thick but not grainy. Mix in sour cream.
Use a rubber spatula to fold in the flaked
coconut, pineapple, strawberries, blueberries
and marshmallows until everything is evenly
distributed. Cover and chill for at least 4
hours before serving. It tastes best if chilled
overnight.
Red, White and
Blueberry Cake
Source: Ladies' Home Journal
Ingredients:
2-3/4 cups sifted cake flour (not self rising)
2 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons butter, softened
1-3/4 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1-1/4 cups milk
3 cups blueberries, divided
2/3 cup granulated sugar
5 tablespoons water, divided
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup heavy or whipping cream
2 tablespoons confectioners¿ sugar
1 pint fresh strawberries, sliced
Mint sprigs, for garnish, (optional)
Directions:
1. Heat oven to 350 degrees F. Grease three
8-inch round cake pans. Line bottoms with wax
paper; grease again and flour.
2. Combine flour, baking powder and salt in
medium bowl. Beat butter and the 1-3/4 cups
granulated sugar in large bowl with electric
mixer until light and fluffy. Add eggs one at a
time, beating 1 minute after each addition. Beat
in orange peel and vanilla. At low speed, add
milk to batter alternately with dry ingredients,
beginning and ending with dry ingredients. Beat
at medium speed 2 minutes. Pour into prepared
pans.
3. Bake 25 minutes or until cakes pull away from
sides of pans and spring back when lightly
touched. Cool on wire racks 10 minutes. Remove
from pans, peel off wax paper and cool
completely.
4. For the filling, combine 2 cups of the
blueberries, the 2/3 cup granulated sugar and 2
tablespoons of the water in large saucepan.
Bring to full boil, stirring occasionally.
Meanwhile, stir remaining 3 tablespoons water
into cornstarch in a cup. Add to blueberry
mixture, stirring constantly, and return to
boil. Reduce heat to low and cook 2 minutes,
stirring. Remove from heat; stir in lemon juice
and remaining 1 cup berries. Set pan in large
bowl of ice water, stirring occasionally, until
cold, or transfer to a shallow container and
refrigerate uncovered 1 hour.
5. Place one cake layer on serving plate. Spread
half the blueberry mixture on top. Arrange
second cake layer on top; spread with remaining
blueberry mixture and top with third cake layer.
Cover with plastic wrap and let stand 3 hours at
room temperature to set (or refrigerate up to 24
hours).
6. For the topping, beat cream with the
confectioners' sugar in large bowl with electric
mixer to stiff peaks. Spread on top of cake. Top
with strawberries. Garnish with mint, if
desired. Makes 12 servings.
Red, White, and Blue
Tart
Source: Better Homes and Gardens
Ingredients:
1 20-roll refrigerated sugar cookie dough
Coarse sugar
1 14-ounce can (1-1/3 cups) sweetened condensed
milk
1/2 cup dairy sour cream or light dairy sour
cream
1/2 teaspoon finely shredded lemon or lime peel
1/3 cup lemon or lime juice
1 cup fresh blueberries or blackberries
2 cups fresh red raspberries or 3 cups fresh
strawberry halves
Directions:
1. Preheat oven to 375 degree F. For crust,
generously grease the bottom of an
11x8x1-1/2-inch rectangular tart pan with a
removable bottom or an 11- to 12-inch pizza pan;
lightly grease sides. With floured hands, pat
half of the dough onto bottom and up the side of
the pan.
2. For cookies, on a lightly floured surface
roll out the remaining half of the dough to 1/8-
to 1/4-inch thickness. Using small star cutters,
cut into shapes. Place cutouts on an ungreased
baking sheet. Re-roll trimmings and cut.
Sprinkle half with coarse sugar.
3. Bake crust and cookies until golden, allowing
4 to 5 minutes for small cookies and 12 minutes
for crust. Cool on a wire rack.
4. For filling, in a mixing bowl combine
condensed milk, sour cream, lemon or lime peel,
and juice. Stir about 3 minutes or until mixture
is thickened. Cover and chill until ready to
assemble tart.
5. To assemble tart, loosen and remove sides of
pan from crust, if desired. Transfer crust to a
platter, leaving bottom of pan under crust.
Before serving, spread filling onto crust. Top
with berries and cookies. Cut into squares.
Makes 12 servings.
6. Tip: Decorate cookies that don't fit on the
tart with canned frosting tinted red or blue.
4th of July Flags
Cookies
Source: Better Homes and Gardens
Ingredients:
1/2 cup butter (no substitutes)
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
2-1/2 cups all-purpose flour
Red paste food coloring
Canned creamy white frosting
Blue decorator gel
Directions:
1. Beat butter and shortening in a large mixing
bowl with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar,
brown sugar, baking soda, and salt; beat until
combined, scraping sides of bowl occasionally.
Beat in egg, milk, and vanilla until combined.
Beat in as much flour as you can with mixer.
Stir in remaining flour with a wooden spoon.
2. Divide dough in half. Into one half, stir red
food coloring until well mixed and desired
color. Divide red dough and plain dough into
thirds. Line the bottom and two sides of an
8x4x2-inch loaf pan with waxed paper. Place one
portion of red dough between two pieces of waxed
paper. Roll or pat dough into a 7x2-inch
rectangle. Remove waxed paper. Place in bottom
of prepared loaf pan. Gently pat dough to edges
of pan. Repeat rolling and patting with
remaining portions of dough, alternating red and
plain dough. Cover loaf pan with plastic wrap.
Freeze at least 4 hours or overnight.
3. To bake, grasp the waxed paper to lift the
dough out of the loaf pan. With a sharp knife,
slice the dough crosswise into three equal
parts. Then, starting at the short end of each
part, cut crosswise into 1/4-inch-thick slices.
Place slices 1 inch apart on an ungreased cookie
sheet.
4. Bake in a 375 degree F oven for 8 to 10
minutes or until edges are golden. Transfer
cookies to a wire rack and cool. Spread a 1-inch
square of white frosting on the upper left
corner of each flag. Make a star in the center
of each frosting square with blue decorator gel.
Makes about 36 cookies.
Fourth of July
Cherry-Cola Cake
Source: Better Homes and Gardens
Ingredients:
1 pkg. 2-layer size German chocolate cake mix
Cherry cola
1 1/2 tsp. ground ginger
1 tsp. finely shredded lime peel
1 recipe Celebration Icing (see below)
10 to 12 dark sweet cherries with stems
Directions:
1. Preheat oven to 350 degree F. Grease and
flour a 13x9x2-inch baking pan; set aside.
Prepare cake mix according to package directions
except substitute cherry cola for the liquid
called for and add ground ginger and lime peel.
Pour batter into prepared pan. Bake according to
package directions. Cool for 10 minutes on a
wire rack. Remove from pan; cool completely on
wire rack.
2. Use a serrated knife to cut top of cake
level. Trim edges of cake. Discard trimmed
pieces. Cut cake in half lengthwise into two
13x4-1/2-inch rectangles. Place one rectangle on
a serving platter. Spread with tinted icing. Top
with second rectangle. Spread with white icing.
Refrigerate cake for 1 hour or until icing is
set. Wrap cake in plastic wrap. Refrigerate for
4 to 24 hours before serving. Top each slice
with a cherry. Makes 10 to 12 servings.
Celebration Icing: This recipe is based a 1-lb.
box (about 4-1/2 cups) of powdered sugar. In a
medium mixing bowl beat 1/3 cup butter with
electric mixer until smooth. Gradually add 1 cup
powdered sugar, beating well. Slowly beat in 3
tablespoons milk and 1 teaspoon vanilla.
Gradually beat in 2 cups powdered sugar. Divide
the mixture in half. To half of the recipe beat
in 2 tablespoons cherry spreadable fruit and red
food coloring to make a pink icing. Gradually
beat in enough powdered sugar for spreading
consistency. To remaining half add enough
powdered sugar for spreading consistency.
Red, White & Blueberry Parfaits
Ingredients:
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Sugar Free
Low Calorie Gelatin, any red flavor
1 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping,
thawed, divided
1-1/2 cups blueberries
Directions:
1. Stir boiling water into gelatin in medium
bowl at least 2 minutes until completely
dissolved. Stir in cold water. Pour into
13x9-inch pan.
2. Refrigerate 4 hours or until firm.
3. Cut gelatin into 1/2-inch cubes. Reserve 1
cup whipped topping for garnish. Layer
blueberries, remaining whipped topping and
gelatin cubes into 8 dessert glasses. Garnish
with reserved whipped topping. Store leftover
dessert in refrigerator.
Sparkling Stars
Source: Better Homes and Gardens
Ingredients:
3 - 3-ounce package red or blue fruit-flavored
gelatin
3 envelopes unflavored gelatin
4 cups water, apple juice, or white grape juice
Directions:
1. In a large bowl, stir together flavored and
unflavored gelatin; set aside.
2. In a medium saucepan, bring the water, apple
juice, or white grape juice to boiling; pour
into gelatin mixture in bowl. Stir constantly
for several minutes or until completely
dissolved. Pour mixture into a 13x9x2-inch
baking pan. Chill in the refrigerator about 1
hour or until gelatin is set. Use a cookie
cutter to cut into star shapes or cut into
1-1/2-inch squares. Makes twenty to twenty-four
2-inch stars or 48 squares.
Creamy Stars: Prepare gelatin as above, except
use sparkling white grape-flavored gelatin and 3
cups water. When gelatin is dissolved, stir in 1
cup dairy sour cream. Chill and serve the
gelatin as directed.
Red, White and Blue
Potatoes
Source: Midwest Living
Ingredients:
2 medium red potatoes
1 teaspoon cooking oil
1/4 cup crumbled blue cheese
1 3-ounce package cream cheese, softened
2 tablespoons chopped walnuts
Milk
Directions:
1. Prick potatoes with a fork. Brush with
cooking oil. Place potatoes on a microwave-safe
plate in microwave oven.
2. Microcook on 100 percent power (high) for 3
minutes. Turn potatoes; microcook for 3 to 4
minutes or until potatoes are tender. Halve
lengthwise. Scoop out pulp, leaving thin shell.
3. In a large bowl, beat together potato pulp,
cream cheese, 2 tablespoons of the blue cheese,
and 1 tablespoon of the walnuts until combined.
Add milk to make desired consistency (1 to 2
tablespoons). Spoon into shells.
4. Arrange filled shells on microwave-safe
plate. Microcook on high for 2 to 3 minutes to
heat. Top with remaining cheese and nuts. Makes
4 side-dish servings.
Easy Picnic Macaroni
Salad
Ingredients:
1 pkg.(7-1/4 oz.) Kraft macaroni & cheese dinner
1/2 cup mayonnaise
1/2 cup chopped sweet pickles or relish
1/4 cup chopped onion
8 slices bacon, crisply cooked, crumbled
1 medium tomato, chopped
Directions:
1. Prepare macaroni & cheese as directed on
package.
2. Stir in remaining ingredients; cover.
Refrigerate several hours or until chilled.
3. Add additional dressing just before serving,
if desired; mix lightly.
For a special look: Prepare as directed. Press
firmly into 6-cup ring mold; cover. Refrigerate
several hours. Unmold before serving.
Tarragon Coleslaw Salad
Source: Ladies' Home Journal
Ingredients:
1/3 cup fresh orange juice
1/4 cup white balsamic vinegar (or white-wine
vinegar with 1-1/2 teaspoons sugar)
3 tablespoons olive oil
2 tablespoons chopped fresh tarragon
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon freshly ground pepper
1 head (3 lbs.) green cabbage, thinly sliced
2 cups shredded carrots
Directions:
1. Whisk together orange juice, vinegar, oil,
tarragon, salt, sugar and pepper in large bowl.
Add cabbage and carrots; toss to combine. Serve
immediately or chill up to 4 hours. Makes 20
servings.
Boston Bean Salad
Source: Better Homes and Gardens
Ingredients:
1 15-ounce can navy beans, rinsed and drained
1 15-ounce can red beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
2 stalks celery, sliced (1 cup)
1/2 cup thinly sliced green onion
1/2 cup vinegar
1/4 cup molasses
1/4 cup salad oil
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper
2 cups torn curly endive
2 slices bacon, crisp-cooked, drained, and
crumbled
Directions:
1. Combine beans, celery, and green onion in a
large bowl or container.
2. For dressing, combine vinegar, molasses, oil,
mustard, and pepper in a screw-top jar. Cover
and shake well to mix. Pour dressing over bean
mixture; stir to coat. Cover and chill for 4 to
24 hours, stirring occasionally. Place endive
and bacon in separate self-sealing plastic bags,
seal. Transport bean mixture, endive, and bacon
in an insulated cooler with ice packs.
3. To serve, stir curly endive and bacon into
bean mixture. Using a slotted spoon, transfer
bean mixture to a salad bowl. Makes 10 to 12
side-dish servings.
Finger-Lickin' Barbecue Chicken
Source: Better Homes and Gardens
Ingredients:
3 to 4 pounds meaty chicken pieces (breasts,
thighs, and drumsticks)
1-1/2 cups dry sherry
1 cup finely chopped onion
1/4 cup lemon juice
6 cloves garlic, minced
2 bay leaves
1 15-ounce can tomato puree
1/4 cup honey
3 tablespoons molasses
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons white vinegar
Directions:
1. Place chicken in a self-sealing plastic bag
set in a shallow dish. For marinade, in a medium
bowl stir together sherry, onion, lemon juice,
garlic, and bay leaves. Pour over chicken; seal
bag. Marinate in the refrigerator for 2 to 4
hours, turning bag occasionally. Drain chicken,
reserving marinade. Cover and chill chicken
until ready to grill.
2. For sauce, in a large saucepan combine the
reserved marinade, the tomato puree, honey,
molasses, salt, thyme, red pepper, and black
pepper. Bring to boiling; reduce heat. Simmer,
uncovered, about 30 minutes or until reduced to
2 cups. Remove from heat; remove bay leaves.
Stir in vinegar.
3. For a charcoal grill, arrange medium-hot
coals around a drip pan. Test for medium heat
above the pan by holding hand over coals for 4
seconds. Place chicken pieces, bone sides down,
on grill rack over drip pan. Cover and grill for
50 to 60 minutes or until tender and no longer
pink, brushing with some of the sauce during the
last 15 minutes of grilling. (For a gas grill,
preheat grill. Reduce heat to medium. Adjust for
indirect cooking. Grill as above.) To serve,
reheat and pass the remaining sauce with
chicken. Makes 6 servings.
Easy Picnic Pitas
Ingredients:
1-1/2 cups chopped cucumber
1-1/2 cups chopped tomatoes
1/2 cup Thousand Island dressing
6 pita breads, cut in half
Cheese slices
Thinly-sliced deli meats (ham, turkey etc.)
Pickles
Directions:
Mix cucumbers, tomatoes and dressing.
Spoon 2 Tbsp. cucumber mixture into each pita
half. Fill with remaining ingredients.
|
