Spring Blossoms

Showing posts with label Blueberries. Show all posts
Showing posts with label Blueberries. Show all posts

Tuesday, April 13, 2010

Breakfast Ideas

Chilled Fruit Cups 
From:  Real Moms Kitchen/ Delicious!!!!
  • 1 can (12 ounces) frozen pineapple juice concentrate, thawed
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 3 medium firm bananas, sliced
  • 1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 can (8 ounces) crushed pineapple
  • 18 clear plastic cups (9 ounces)
  1. In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit.
  2. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.  (You kind of break up the frozen fruit with you spoon and eat it like a slush) Yield: 18 servings.
Overnight Blueberry French Toast with Blueberry Syrup
From: Real Moms Kitchen                                                
French Toast:
  • 12 slices bread, cut into cubes (french or Texas toast work well)
  • 1 (8-ounce) package cream cheese, cut in cubes
  • 1 cup blueberries (fresh or frozen)
  • 12 large eggs
  • 1/3 cup maple syrup
  • 2 cups milk (I use 1 cup milk and 1 cup cream)
Syrup:
  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 1 cup blueberries (fresh or frozen)
  • 1 Tablespoon butter
  1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
  2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
  3. Top with remaining bread cubes.
  4. Mix together eggs, milk, and syrup.
  5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
  6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.
Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Crunchy Coated Bacon
From: Real Moms Kitchen                                              
  • thick sliced bacon
  • flour
  1. Line a large cookie sheet with edge with parchment paper or tin foil
  2. preheat oven to 350°
  3. coat thick sliced bacon in flour
  4. lay on cookie sheet (do not overlap)
  5. bake for 30 mins. (start check at 20 minutes to see if it’s done you don’t want burnt bacon)
*Be very careful removing the pan from the oven.


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    Tuesday, September 15, 2009

    Blueberry Pie

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    4 cups blueberries, rinse and drain

    3/4 cup sugar

    Juice of 1 lemon

    1-2/3 cup flour

    2 tsp sugar

    Dash salt

    1 cup vegetable shortening

    4 Tbsp ice water
     
    Sprinkle blueberries with sugar; squeeze lemon juice over top. Set aside.


    Sift flour, sugar and salt into mixing bowl. Cut shortening into flour. Gradually, add ice water, mixing with pastry blender. Chill dough. Divide dough into 2 parts. Roll half on floured board until thin enough to cover sides and bottom of 9" pie plate. Prick bottom with fork and bake bottom crust 10 minutes @ 400 degrees. This prevents berry juice from soaking through crust. Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.

    Fill bottom shell with sweetened blueberries and place strips of dough across top for lattice effect. Use 1 or 2 long strips around edge of plate to seal crusts and bake no longer than 20 minutes @ 400 degrees. If desired, top crust may be rolled in 1 piece and used to make 2 crust pie. Yield: 6 to 8 servings

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