3-1/3 c. water 1 lg. pkg. cherry gelatin 2 tbsp. lemon juice 1 pt. fresh strawberries 1-1/2 c. fresh blueberries or 1 (10 oz.) pkg. frozen blueberries 2 c. seedless grapes, halved Salad greens French dressing to taste 1 c. heavy cream, whipped (optional)
Heat 2 cups of water. Add flavored gelatin and stir until dissolved. Stir in remaining 1 3/4 cups water and lemon juice. chill until syrupy. Wash and halve strawberries and arrange in bottom of a 3-quart ring mold or use individual molds. Pour in enough of the chilled gelatin with blueberries and grapes. Pour into mold. Chill until firm. When ready to serve, unmold on greens that have been tossed in French dressing. Serve with a dollop of sweetened whip cream, if desired. Makes 10-12 servings. This may also be used as a dessert.
1/4 c. corn starch 1/2 c. water 13 oz. pkg. graham cracker crumbs 2 (8 oz.) pkg. cream cheese 9 oz. pkg. frozen whipped topping, thawed 1/2 c. sugar 3 c. blueberries, rinsed and drained 3/4 c. melted butter 1 1/2 c. sugar 2 tsp. vanilla
Combine cornstarch, sugar, water and blueberries in sauce pan. Cook over medium heat stirring until thickened; cool. Combine cracker crumbs and butter; press half the crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumbs mixture. Spread gently with spatula. Spread blueberry filling over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumbs mixture. Chill overnight. Yields 15 servings.
CAKE 2 c. pancake mix 1/2 c. sugar 1 1/4 c. milk 1/4 c. vegetable oil 1 egg, beaten 1 pt. or 2 c. fresh or frozen thawed blueberries
TOPPING 3/4 c. uncooked oats 1/3 c. brown sugar 1 tsp. cinnamon 3 tbsp. melted butter
Heat oven to 350 degrees. Grease 2 (8 inch) round or square pans. Combine pancake mix and sugar. Add milk, egg and oil; mix until moistened. Spread this mixture into the pans. Place blueberries over pancake mixture. Combine ingredients for topping; sprinkle over batter and blueberries. Bake 20 to 25 minutes or until wooden toothpick comes out clean. Serve warm.
BATTER 1/4 lb. butter 1 c. sugar 2 eggs 1 c. sour cream 1 tsp. baking soda 2 c. flour 1 pt. blueberries, fresh or frozen
TOPPING 1 c. sugar 1/3 c. flour 1/2 tsp. cinnamon 1/4 c. soft butter
Cream together butter and sugar. Add eggs. Stir together baking soda and flour and add alternately with sour cream to the mixture until batter is creamy and smooth. Gently fold in blueberries with a spoon. If blueberries are frozen, do not thaw before hand. Place batter in greased angel food cake pan and sprinkle with topping. Bake at 350 degrees for 50 minutes.
3/4 c. fresh or frozen blueberries 1 c. lowfat cottage cheese 2 sm. ripe bananas, peeled, sliced and frozen 1 tbsp. sugar or Equal (either one optional)
If using fresh berries, freeze them. In a blender or processor bowl, place cottage cheese. Cover and blend or process until smooth. Add berries, bananas, and sugar. Cover and blend or process until smooth, scraping sides of blender or processor bowl occasionally. Cover and chill until serving time. Serves 4.
2 c. unsifted flour 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. cinnamon 1 c. (2 sticks) butter, softened 3/4 c. sugar 2 lg. eggs 1 c. ripe, mashed bananas (about 2) 1/2 c. sour cream 1 c. fresh blueberries (may use frozen, rinse and drain) 1/2 c. pecans, chopped
Heat oven to 350 degrees. Grease and flour 1 (9 x 5 inch) loaf pan. Sift together flour, soda, salt, and cinnamon. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, bananas, and sour cream; beat until blended. Gradually beat in dry ingredients at low speed and beat just until smooth. Fold in blueberries and pecans. Spoon batter into prepared pan. Bake 1 hour or until golden on top and cake tester inserted in center comes out clean. Let cool completely in pan before removing from pan. Slice and serve toasted with butter for breakfast. .
My Mother's Blueberry Cheesecake Posted by LuAnn for CNC
"Of all the elegant cheesecake recipes in my possession, I probably treasure none more than my mother's simple, but delicious "Blueberry Cheesecake" which she made ever since I was a child. She'd either use fresh Michigan blueberries, or ones she'd frozen for the topping. Incidently, this is also one of my DH's favorites."
CRUST: 1 3/4 cups graham cracker crumbs 1/2 cup melted butter or margarine 1 cup sugar
FILLING: 2 eggs 2 (8-ounce) packages cream cheese, softened Add and blend well: 1 cup sugar 1 teaspoon vanilla
HOMEMADE BLUEBERRY TOPPING: 3/4 cup sugar 2 tablespoons cornstarch 2 tablespoons lemon juice 2 cups fresh or frozen blueberries Remove from heat, cool slightly and stir in: 2 cups fresh or frozen blueberries (4 cups total)
Preheat oven to 375 degrees.
CRUST: Blend and press into a 7 x 11-inch shallow baking pan
FILLING: Beat together
Spread filling over crust. Bake in preheated oven for 15 minutes. Cool. Spread with Blueberry Topping (see recipe below, or use 1 can prepared blueberry pie filling).
HOMEMADE BLUEBERRY TOPPING: Cook together in a saucepan until thickened and "clear":
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