Karen Matthews - Great Blueberry Recipes: Storeys Country Wisdom Bulletin A-175

Karen MatthewsCooking with Blueberries Fresh versus Frozen Wild versus Cultivated Breakfast SpecialsMuffinsSalads and Salad DressingsSoupsJams, Spreads, Syrups, and SaucesDesserts Blueberry Cakes and Pies Blueberry Cobblers and Cookies More Blueberry Desserts. Blueberries embody the perfect balance between a delicious, delightful flavor treat and a wholesome, nutritious food. If that isnt enough to convince you that theyre almost perfect, theyre also easy to use no peeling, no pitting, and no seeds! Fresh or frozen, wild or cultivated, you cant find anything better to put special homemade goodness on your table. Blueberries give snack food a good name and decadent desserts the stamp of approval. Fresh blueberries can be frozen for winter use: Just rinse the fresh blueberries, pat them dry, and put them in freezer containers. They will keep all winter in your freezer.

There is little difference between cooking with fresh and cooking with frozen blueberries. Nutritionally, while the calories remain the same 90 calories and .7 grams of fat per cup other nutritional values per cup are somewhat different:

For cooking purposes, there is a slight difference between the small, intensely flavored wild blueberries and the larger, milder-flavored cultivated ones. If you are fortunate enough to have a choice, use the smaller wild berries for bread recipes that make batters and the larger, cultivated ones for recipes in which the blueberries blend into a sauce or thick filling. Greet the morning with a homemade blueberry breakfast. From pancakes to coffee cake to crpes, blueberries fit the bill for both simple and fancy breakfast fare. This batter keeps well for several days in a sealed container in the refrigerator.

Make extra to have on hand for a quick midweek breakfast, or add a tablespoon of chocolate chips to the batter for a late-night snack.1 cups flour2 tablespoons sugar2 teaspoons baking powder1 cup milk1 egg, beaten2 tablespoons vegetable oil1 tablespoon butter cup blueberries 1. In a medium bowl, mix together the flour, sugar, baking powder, milk, egg, and vegetable oil. 2. In a large skillet, melt the butter over low heat. Pour cup of batter into the pan and sprinkle blueberries over the top. Fry until the bubbles that form in the batter leave small holes when they burst.

Then flip and cook on the other side until golden brown. 3. Serve with maple or blueberry syrup (see recipe on page 17). MAKES 68 PANCAKES

This is great for a fancy breakfast, and not much more complicated than making muffins. If you have any leftovers, top them with whipped cream and you have a fantastic blueberry shortcake for dessert!cup plus2 tablespoons sugar1 cup water6 tablespoons butter or margarine1 cups plus 2 teaspoons flourteaspoon vanillateaspoon gingerteaspoon cinnamonteaspoon salt1 teaspoons baking powdercup milkcup blueberries 1. 2. 2.

In a medium-size saucepan, combine cup of the sugar, the water, 2 tablespoons of the butter, 2 teaspoons of the flour, the vanilla, ginger, cinnamon, and teaspoon of the salt. Cook over medium heat to a full boil, stirring constantly. Remove from heat and set aside. 3. In a large bowl, mix together the rest of the flour, sugar, and salt with the baking powder. Then cut in 2 tablespoons of the butter until you have a crumbly mixture.

Add the milk and mix gently until a dough forms. 4. Turn the dough onto a floured surface. Sprinkle lightly with flour and pat into a loaf. Roll out the loaf to form a 9 12-inch rectangle. 5. 5.

Roll up the dough like a jelly roll. Cut the roll into 9 slices and arrange them, evenly spaced, in a greased 9 9-inch pan. Pour the sauce from step 2 over the rolls. 6. Bake for 2530 minutes, until golden brown on top. Cool before serving.

MAKES 9 SERVINGS

The flavors of blueberry and corn blend surprisingly well. If you love pancakes and want something just a little different for a change, try these. The texture is thicker than that of a regular pancake, and the flavor is heartier. You can substitute 2 tablespoons of molasses for the sugar if you like an even heartier taste treat.1 cup water1 cup cornmeal1 teaspoon salt2 tablespoons sugar4 tablespoons plus tablespoon buttercup milk1 beaten eggcup white flour2 tablespoons baking powder1 tablespoon cinnamoncup blueberries 1. Bring the water to a boil, then remove from heat. 2. 2.

Add in the salt, sugar, and 4 tablespoons of the butter, and mix well. Transfer this to a large bowl, add the milk, and stir until smooth. Stir in the beaten egg followed by the flour, baking powder, and cinnamon. Stir until smooth, then gently fold in the blueberries. 3. In a large skillet, melt tablespoon of the butter over low heat.

Pour in cup of the batter and fry until the bubbles that form in the batter burst, leaving small holes. Flip, then fry on the other side until golden brown. 4. Serve with maple or blueberry syrup (see recipe on page 17). MAKES 68 PANCAKES

These elegant little goodies will impress the most sophisticated brunch bunch. Theyre even fancier with blueberry syrup poured over them.

The batter can be made the night before its actually easier to handle if has set for a while before you make the crpes.1 egg, beatencup flourcup milkcup sugarcup blueberriesteaspoon vanillaButtercup cottage cheese 1. In a medium bowl, mix together the egg, flour, milk, and cup of the sugar until batter is smooth. 2. Pour the blueberries into a small saucepan, fill it with water so that the berries are just covered, and heat. When they begin to simmer, add the vanilla and the remaining cup of sugar. 3. 3.

Coat a frying pan with butter. Pour 23 tablespoons of batter into the pan and tip the pan in all directions to make the batter spread out. Fry over low heat until the batter looks slightly darker and dry. Flip, then fry the other side until golden brown. Rebutter the pan again before making the next crpe. 4.

When all of the crpes have been made, put 23 tablespoons of the cottage cheese across the middle of each one. Then put 23 tablespoons of the blueberry mixture on the cottage cheese and fold each side of the crpe over the mixture to form a roll. Serve with blueberry syrup (see recipe on page 17), whipped cream, or both!