Blueberry Drop Biscuits
Blueberry Dumplings
Wild Blueberry Scones
Blueberry Sour Cream Pie
Blueberry Drop Biscuits
1 cup blueberries
3 tablespoons sugar
2 cups sifted all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons cold shortening
1 cup cold milk
Butter a baking sheet. Wash drain and dry the blueberries. In a medium
bowl
combine the blueberries with 2 tablespoons sugar. In a separate bowl sift
together the flour, baking powder and salt. Cut the shortening in to the
mixture with a pastry blender. Add the milk stirring with a fork. Add the
blueberries. Drop by spoonfuls 1 inch apart on the prepared baking sheet.
Sprinkle the biscuits with the remaining tablespoon of sugar. Bake at 450
degrees for 12 minutes. Serve hot with butter.
Serves 8 to 10.
Source unknown
Blueberry Dumplings
2 1/2 Cups blueberries
1/3 cup sugar
dash of salt
1 cup water
1 Tbsp lemon juice
Dumplings:
1 Cup flour
2 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 Tbsp butter
1/2 Cup milk
Mix blueberries, 1/3 cup sugar, dash of salt and 1 cup water in medium
saucepan; bring to a boil, simmer, covered, for 5 minutes; then add lemon
juice.
Sift flour, 2 tablespoons sugar, baking powder and 1/4 teaspoon salt
together; cut in butter till consistency of coarse meal.
Add milk all at once; stir just until flour is dampened.
Drop from tablespoon into simmering blueberry mixture.
Cover tightly; cook over low heat for 10 minutes without removing cover.
Wild Blueberry Scones
1 cup of wild blueberries
2 1/2 cups flour
5 tablespoons sugar(more needed to sprinkle on top)
2 teaspoons baking powder
dash of salt
1/2 cup ((8 Tbsp, 1 stick) of butter
2/3 cup milk
Heat oven to 425 degrees. In a bowl mix the dry ingredients. Add butter
and blend with two knives or a pastry cutter until it is crumbly. Stir in
blueberries and add milk. Mix batter until it clings together. With
floured
hands, form into balls about 1/2' thick and 2 1/2' to 3'in diameter. Place
on greased cookie sheet or parchment paper and sprinkle generously with
sugar. Bake for 10 to 13 minutes or until golden brown. Makes about 11
scones. .
Blueberry Sour Cream Pie
Crust:
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
Filling:
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
Topping:
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar
FOR CRUST: Blend flour, butter, sugar and salt in processor until
coarse meal forms. With machine running, add water by tablespoonfuls
until clumps form. Gather into ball. Flatten to disk. Wrap in
plastic; chill until firm, at least 30 minutes.
Preheat oven to 400F. Roll out dough on floured surface to 13-inch
round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch
overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust
with foil; fill with beans or pie weights. Bake until sides are set,
about 12 minutes. Remove foil and beans.
FOR FILLING: Mix first 6 ingredients in medium bowl to blend. Mix in
blueberries. Spoon into crust. Bake until filling is just set, about
25 minutes.
FOR TOPPING: Using fingertips, mix flour and butter in medium bowl
until small clumps form. Mix in pecans and sugar. Spoon topping over
pie. Bake until topping browns lightly, about 12 minutes. Cool pie to
room temperature.
Our_Recipe_World
Posted By: "Neesie" [email hidden]
FROM ANN IN FLA
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/