TO SELECT AND FREEZE BLUEBERRIES Select plump, full berries with a light gray-blue color. Any hint of red indicates the berry is not fully ripe and has not reached its full flavor potential. Do not wash fresh berries until ready to use. Freeze without washing. Unwashed berries will freeze individually and can be easily poured from containers in desired amounts. Frozen berries should be rinsed in cold water just before using. Enjoy! _____________________________________________________ Blueberry Bars 3 Cups Flour 3 eggs, well beaten 1 teaspoons Salt 1 1/4 Cups Cooking Oil 1 teaspoon Baking Soda 4 Cups frozen Blueberries 1 tablespoon Ground Cinnamon 1 1/4 Cups chopped Pecans 2 Cups Sugar Preheat oven to 350 degrees. Combine flour, salt, soda, cinnamon and sugar. Combine eggs and cooking oil. Stir blueberries and pecans into flour mixture. Gently combine flour mixture with eggs and oil. Spread batter into greased 10 1/2" by 15 1/2" baking pan. The batter is quite thick, but spreads during baking. Bake approximately 45 minutes until browned and a tester comes out dry. After cooled, cut into 48 bars. Note: Fresh berries may be used but care must be taken to prevent crushing during mixing and spreading into pan. Easy Blueberry Cobbler 1Cup Flour 2 Cups Sugar 1/2 teaspoons Baking Powder 2 Cups Blueberries 1 Cup Water 5 Tablespoons Butter Melt butter in baking pan. Mix together flour, baking powder, water and sugar. Pour over butter in pan. Pour berries over batter. Bake at 325 degrees for 30 - 45 minutes, until browned. Fresh or frozen berries may be used in this recipe. VERY BERRY SALAD 1/4 Cup Honey 4 Cups Fresh Blueberries, washed and dried 2 Tablespoons Orange Liqueur 3 Cups thinly sliced Strawberries 1 Tablespoon Lemon Juice 1 Cup fresh Basil, finely slivered 1 1/2 Cups chopped toasted Pecans Freshly cracked Black Pepper Baby Salad Greens Feta Cheese, Optional Combine honey, orange liqueur and lemon juice. One hour before serving, combine blueberries, strawberries and honey mixture. Refrigerate. To serve as a side salad, line eight salad plates with baby greens and divide berry mixture evenly between the plates. Top with basil, toasted pecans and black pepper. This recipe serves two as a dinner salad, topped with crumbled feta cheese. Blueberry Crisp 6 Cups Blueberries, fresh or frozen 1/2 Cup Brown Sugar, packed 2 teaspoons Lemon Juice 1 Cup all-purpose Flour 1/2 Cup Butter 1 Cup quick cooking Oats 1 teaspoons Cinnamon 1/2 Cup chopped Pecans Place blueberries in buttered 9X13 inch baking dish. Sprinkle with lemon juice. Stir together brown sugar, flour, oats and cinnamon. Stir 1/4 cup of flour mixture into blueberries. Cut butter into remaining flour mixture until it becomes crumbly. Stir pecans into flour mixture. Sprinkle flour mixture evenly over blueberry mixture. Bake at 375 degrees thirty to forty minutes until bubbly and browned on top. Serve warm or at room temperature, plain or with ice cream. Blueberry Buttermilk Ice Cream 1 Quart Buttermilk 1/2 Pint Whipping Cream 4 Cups Sugar 1 Pint Half and Half 1 Quart Blueberries 1 Teaspoon Vanilla Blend buttermilk, sugar and berries in batches in blender. Combine with other ingredients in 1 gallon ice cream freezer container. Add whole milk to bring mixture to fill line. Freeze according to freezer instructions. |
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| WADSWORTH BLUEBERRIES RECIPES |