Saturday, August 8, 2009

Blueberry Jell-O Salad

One of the first recipes I found for this blog was from a web site called Mom's Best Recipes. Shirley has almost 1400 recipes on her blog - from soup to nuts, as the old saying goes.

She has nicely allowed me to post one of her recipes (click on the name of her site and it will take you to all of her blueberry recipes). This reminds me of a recipe from the Church Supper Cookbook. Homey comfort food.

Blueberry Jell-O Salad (by Shirley McNevich)

1 - 6oz. box black cherry Jell-O
2 cups fresh blueberries
1 - 16oz. can Dole crushed pineapple (drained)
1/2 cup white sugar
1 - 16oz. sour cream
1 - 8oz. Philadelphia cream cheese (softened)
1 cup chopped pecans (toasted)

Prepare Jell-O according to box directions. When Jell-O is cool to the touch, refrigerate about 90 minutes or until it starts to gel. Remove from refrigerator and add blueberries and drained crushed pineapple--stir to mix. Pour mixture into a 13 x 9" glass baking dish. Refrigerate overnight. The next day use a greased cookie sheet with a lip--spread chopped pecans evenly in a single layer on the pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and allow them to cool--set aside. After pecans are cooled use a mixer--add white sugar, cream cheese--beat. Add sour cream--beat. Spread cream cheese mixture evenly over the top of the cold Jell-O mixture in the baking dish. After pecans are cooled, sprinkle them over the top of the cream cheese mixture. Refrigerate until you are ready to serve. Keep refrigerated.

Wednesday, August 5, 2009

Blueberry Orange Bread

There are some great blogs out there with blueberry recipes on them right now. One that I stumbled across the other day is called Welcome to Prosperine written by J.K. from Missouri. Her blog is much like our farm blog - a farm journal with snippets of every day life thrown in. She gracefully has allowed me to share her Blueberry Orange Bread recipe with you. Seeing as how I have about a gallon of fresh blueberries hanging out in the 'fridge, I think I might try out this recipe this weekend. Oh, and of course I'll take pictures.
P.S. With only two tablespoons of melted butter in it, this bread is very low fat.

Blueberry Orange Bread

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 egg
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
In a large bowl, combine the first six ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Sunday, August 2, 2009

Wisten's Blueberry Cobbler

It was The Mossyrock Blueberry Festival this weekend. That is where my sister and brother-in-law's family has been growing blueberries since 1940. Because of this, my sister is often called on to bring a "Blueberry Dessert" for community events and has come up with this quick, easy and never-fail recipe for Blueberry Cobbler.

Wisten's Blueberry Cobbler

Oven at 375-400 degrees - use a 9 x 13 inch cake pan.

1 1/2 cup sugar
1/2 cup flour
A "dash" of cinnamon and
a "trace" of salt

Pour over and toss with:
8-12 cups of fresh (or frozen) blueberries that have been mixed with
3 Tablespoons of lemon juice and
1/4 cup of melted butter

Pour your berry mixture into the 9 x 13 baking dish and put in the oven and bring to "bubbly" - about 20 minutes or so until the mixture is juicy and the berries have begun to burst.

Take your pan out of the oven and add the cobbler topping mix below:

For the topping mix:
2 cups flour
4 teaspoons baking power
2 Tablespoons of sugar
1/2 teaspoon of salt

Combine with:
1/2 cup melted butter (don't have it so hot that it "cooks" the egg mixture)
1 egg beaten in 2/3 cup milk.


Drop in tablespoon-fulls over the berry mixture and bake another 20 minutes or until golden brown. Serve with ice cream.