Conference turris::cooks

    See note 657.5 & .6. I can vouch for the muffins, they're WONDERFUL.
    I haven't tried the cake yet.
    
    Manina
    

BEST BLUEBERRY PIE
    
    Purchase 1 ready made graham cracker pie crust
    
    1 pint blueberries		1 pint heavy cream
    3 Tbsp corn starch		3 tbsp butter
    1 cup water			1/2 cup sugar
    1 cup blueberries 
    
    In small saucepan mix 1 cup blueberries, 1 cup water, 3 tbsp corn
    starch and 1/2 cup sugar. Bring to boil on low heat and cook stirring
    constantly until mixture thickens, make sure it is boiling before
    removing from heat (Mixture should be quite thick).  Remove from heat 
    and add 3 tbsp butter. Allow mixture to cool. When cool add remaining
    fresh blueberries and mix completely, then pour into pie shell and
    let cool completely or place in frig until serving time. Just before
    serving whip 1 pint of heavy cream until stiff and spread over pie.
    
    
    Best pie you ever ate!  YUMMMMMMMMMM!

    How about using them in a blueberry milkshake.  They are great!!!
    
    
    Elizabeth
    

    ADDITIONAL INFO TO 670.2
    
    I used a pint of the very large blueberries which filled the pie
    shell.  If you have small wild blueberries you will need a quart.
    
    

    Can anybody tell me where I can find a recipe for Blueberry Buckle?
    It is a streusel-topped blueberry coffee cake where the ratio of
    blueberries to batter is about 1/2 and 1/2 -- LOTSA blueberries.
    I used to have a recipe that I cut out of a newspaper, and can't
    find it.
    
    Peigi

    There's a recipe in the Betty Crocker 3 ring cookbook.  I made it
    a couple of weeks ago and it was really good.  In fact, I was planning
    on entering it but just haven't gotten a chance.  Can someone help
    out or I'll try to get to it this week.
    
    
    Manina

    Here are two from the New Jersey Farm Fresh Recipe contest:
    
    BLUEBERRY-CRUNCH CRUMB BARS
    
    1 cup flour
    1 cup uncooked oatmeal
    3/4 cup firmly packed light brown sugar
    1/3 cup flaked coconut
    1/3 cup slivered almonds (or chopped walnuts)
    1 tsp. cinnamon
    3 cups blueberries
    
    Preheat oven to 400 F.
    
    Combine first 7 ingredients and mix well.  Cut in butter and mix
    till crumbly.  Place a little more than half of this mixture in
    bottom of a greased 9"x9" pan.  Pat down.  Add washed and drained
    blueberries, then remaining crumb mixture.  Pat down lightly.  Bake
    for 30-35 minutes, until blueberries are bubbly and top is light
    brown.  Cool and cut into bars.
    
    
    BLUEBERRY DOWNSIDE-UP CAKE
    
    1/2 cup butter or margerine
    1 cup brown sugar
    1 tsp. nutmeg (optional)
    2 cups blueberries
    1 cup sifted flour
    1 tsp. baking powder
    pinch of salt
    3 eggs, separated
    1/2 cup granulated sugar
    1/2 cup milk
    
    Preheat oven to 375 F.
    In an 8"X8" baking pan, melt butter and spread on bottom and sides
    of pan.  Spread brown sugar and nutmeg evenly in pan and arrange
    blueberries on sugar.  Sift together flour, baking powder and
    salt.  Beat egg yolks until light, adding sugar gradually.  Add
    sifted flour and milk alternately.  With a clean beater beat 
    egg whites until stiff but not dry. Fold in      
    beaten egg whites.  Pour this batter over fruit.  Bake for 30 to
    35 minutes, or until cake nicely brown on top.  Turn upside down
    on cake plate.  may be served warm or cooled with a generous dollop
    of whipped cream, or "Devon" cream, if available.           

		BLUEBERRY/PINEAPPLE BREAD

This may be frozen, wrapped well, for up to 6 months:

You will need 6 pans: 6" x 3 and 1/4" x 2 and 1/4" in size
or the equivalent capacity.  Most stores carry aluminum
disposables in the correct size.

INGREDIENTS

	3 cups unsifted all-purpose flour
	2 teaspoons baking powder
	1 teaspoon baking soda
	1/2 teaspoon salt
	2/3 cup butter or margarine or vegetable shortening
	1 and 1/3 cups granulated sugar
	4 eggs
	1/2 cup milk
	1 and 1/2 teaspoon lemon juice
	1 cup well drained crushed pineapple
	2 cups fresh blueberries, rinsed and drained
	1 cup chopped nuts
	1/2 cup flaked coconut

DIRECTIONS

Pre-heat oven to 350 degrees and place baking rack in center
of oven.

Sift flour, baking powder, baking soda and salt.  Cream butter
until light and fluffy.  Gradually beat in sugar.  Beat in
eggs, milk, lemon juice and pineapple.  Beat in dry ingredients.
fold in blueberries, nuts and coconut.

Pour batter into greased, floured pans.  Bake in oven 40 to 45
minutes or until knife inserted in center comes out clean.
Remove from pan and cool on cake rack.  When thoroughly cold,
wrap breads in freezer-wrapping material, excluding as much
air as possible.  Seal well and label with date.  Storage life
in 0 degree freezer is 6 months.

Great little Christmas gifts!

	
			Mom (Grandma) Whittall's Blueberry Cake

	3/4 Cup Sugar
	1/4 Cup Shortening		Mix Together
	1   Egg

	Stir in 1/2 Cup Milk

	2   Cups Flour
	2   tsp. Baking Powder		Sift and add
	1/2 tsp. Salt

	2 cups blueberries - add with flour mixture.  

	Spread in 9" X 12" pan.  Add topping and bake
	at 350 defrees (F) for 45-50 minutes.

	Topping
	-------

	1/2 cup Sugar			1/2 teaspoon Cinnamon
	1/3 cup Flour			1/4 Cup soft butter, or oleo
	
	Crumble and put over top.

	This is always requested for all the family cookouts....  
							(Delicious....)

    First, thanks to those who posted the recipes for blueberry buckle
    and (wherever it is) blueberry cheesecake; both came out wonderfully,
    and disappeared almost at once...
    
    I came across a neat little dessert in the Weight Watchers desk
    calendar (lots of good recipes and menu suggestions in there, BTW).
    I don't have the exact amounts handy, but it should be easy to
    improvise:
    
    Simply place a small quantity of blueberries into a parfait glass. Top
    with a similar amount of vanilla-flavored yogurt; then add an equal
    amount of raspberries, and top with lo-cal topping. (For those not
    concerned about calories, whipped cream can be used on top.) This
    red-white-and-blue parfait is quick, fancy-looking, and very tasty. 

    -b

    re -1  I do a similar dessert, but I use Creme Anglaise instead
           of yogurt.  No need for whipped cream....
    
    					andrew

    Also, you can use any fruit you have on hand for a version of
    this parfait.  I've used Kiwis and melon (the orange kind) for
    a nice contrast in color - anything will do depending on the
    season.  Another addition can be the Nutrasweet jellos, made
    in a flat pan and cut into cubes, added as a layer.  Then you
    don't really need the sweetness of the whipped topping, but you
    could still use it.
    
    --Louise

Here's one!
From the Green Mountain Inn, Stowe, Vermont

Crust
==================
2 1/2 tbsp. butter
2 1/2 tbsp.shortening
1 c. flour
Ice water
Minute tapioca

Filling
=================================================================
3 c. fresh blueberries (or frozen wild Maine blueberries)
3 to 4 Granny Smith or Macintosh apples, peeled, cored and sliced
2/3 c. sugar
1 1/2 tbsp. flour
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
1 tbsp. cinnamon
Dash nutmeg

Topping
=====================
1/3 c. sugar
1/3 c. flour
1/4 c. ground walnuts
2 tbsp. butter


Prepare pie crust in mixing bowl. Cut butter and shortening into flour. Mix 
with just enough ice water to hold dough together. Wrap in plastic and 
refrigerate  1 hour. Roll out crust, place in 9" pie pan. Flute the edges. 
Sprinkle the bottom lightly with the minute tapioca.

Prepare the filling by mixing together blueberries, apples, flour, 
cornstarch, lemon juice, cinnamon and nutmeg. Place the mixture in the pie 
shell.

Prepare the topping by mixing the sugar, flour, walnuts and butter 
together. Sprinkle over the pie. Bake in a 350 oven for 45 to 60 min, until 
blueberries bubble. Serves 6 to 8.
    

    Hi Blueberry Fans -
    
    I used to have a recipe for chicken with fresh blueberry sauce,
    and I've lost it. 
    
    The chicken was easy -- just grilled boneless breasts -- but 
    I can't remember how the sauce was made. 
    
    Any ideas?
    
    Kate
    

    I've only tried this with frozen berries, but it says you can use fresh
    too.  If the fresh tastes anywhere near as good as the frozen berries,
    you'll get ADDICTED.  It's delicious!
    
    Cara
    
    
		Martha Stewart's Blueberry Crisp

	Serves 4

	3/4 cup all purpose flour
	1/2 cup sugar
	1/2 teaspoon ground cinnamon
	6 tablespoons (3/4 stick) unsalted butter, chilled
	5 cups blueberries, fresh or frozen
	Vanilla ice cream or frozen yogurt (optional)


	1.  Preheat the oven to 375F.

	2.  Combine the flour, sugar, and cinnamon in a bowl; blend
	in the butter with a pastry cutter or your fingers until the
	mixture is crumbly.

	3.  Place blueberries in a buttered baking dish and sprinkle
	the crumb mixture over them.  Bake about 20 minutes.  Serve
	warm with vanilla ice cream or frozen yogurt if desired.

    Thanks for the list....I checked all of those notes and none of them
    had a recipe for blueberry pie. I'm looking for the kind of pie with
    a regular pie crust that you have to bake, not a graham cracker crust 
    that's refrigerated.
    
    Debby 

    My cookbook has a recipe for "fruit pies" in the pie section.  It's
    your choice as to the kind of fruit.  Maybe yours does too and it most
    certainly will have a pie crust recipe that would fit the bill.
    
    

    Fruit pies are easy, unless you find making piecrust not easy (my
    mother, who cooked everything else from scratch, always bought premade
    piecrust - not sure why but she never seems to be able to make it!). 
    For a 9" blueberry pie, you need enough dough for a two-crust pie, and
    it will take four cups of blueberries.  You just line the pan with the
    bottom crust, wash the berries and mix them with some sugar (1/2 c I
    think), somewhat less flour (1/3 c or so - you need it to make the
    filling thicker, although some people use tapioca), and some cinnamon
    and some lemon peel.  Make a latticed top crust, or at least cut a lot
    of vents in the top crust if you don't, because blueberry filling has a
    tendency to boil over.  When you bake it, put some foil on the lower
    oven shelf to make cleanup easier.  The pie will bake for 35-45 minutes
    or so, at anything from about 350 to about 400 oF (whatever temperature
    the rest of dinner is baking at is fine).  You might want to put a foil
    collar around the rim of the crust to keep it from getting too dark,
    especially if you are baking it at a higher temperature.  Take the
    collar off at some point so the rim will brown, though.  The pie is
    done when the filling starts boiling over... and when the crust is
    golden brown.  Oh, some people dot butter on top of the filling before
    covering it with the top crust - makes little difference in the result,
    though.
    
    My ex-mother-in-law used to make blueberry pies that were baked on a
    cast-iron griddle on top of the stove.  She had two identical-sized
    griddles for this purpose.  They were good pies!  I never tried this
    one myself so I'm not sure how long you bake them, or how hot the stove
    needs to be (she had an ancient gas stove that you lit with matches, so
    there's no knowing what temperature you were using anyway).  If you
    want to try this, you don't, of course, want any vents in the crust or
    you will end up with a mess.  Just let the pie cool a bit before you
    try to cut it, because the filling will squirt out and burn you (guess
    how come I know...).
    
    /Charlotte

    It is very important not to omit the lemon peel (or juice) when making
    blueberry pies.. blueberries are low in acid and when mixed with sugar
    become too sweet if you don't counteract it with the lemon juice.

    gailann

    
    Latticed Blueberry Pie    -  Makes one 9-inch pie
    ~~~~~~~~~~~~~~~~~~~~~~
    1 lb. short-crust pastry dough --------------> [The pastry dough made by
    4 cups wild blueberries                         Pillsbury and sold in the
    3/4 cup sugar                                   supermarket dairy section
    1/4 cup flour (or 2 Tablespoons cornstarch)     is actually quite good]
    1 teaspoon grated lemon peel
    2 teaspoons fresh lemon juice
    1 Tablespoon gin (optional)
    2 Tablespoons butter, cut into small pieces
    
    1.  Roll out half the dough and line a deep 9-inch pie tin; trim off
        the edge of the dough about 1/2 inch outside the rim of the pan.
    
    2.  In a large bowl, toss together the blueberries, sugar, flour (or
        cornstarch) and lemon peel.  Pour berries into the prepared pan.
        Sprinkle on lemon juice and gin.  Dot with butter.
    
    3.  Roll out remaining dough and cut into 1/2-inch strips with a fluted
        pastry wheel.  Moisten the edge of the pastry with water.  Criss-
        cross the pastry strips to form a lattice pattern.  Fold the 1/2
        inch overhang up over the strips and press firmly; flute edge with
        your fingers or a fork.
                                          
    4.  Bake in a pre-heated 425 degree oven for 35 to 45 minutes or until
        the crust is golden and the filling begins to bubble.  Cool before
        serving.
    

    1)  That's going to make a really sweet pie!  I guess you don't put ice
    cream on yours?
    
    2) Gin???
    
    I had some really good, not too sweet, blueberry pie at a friend's
    place last week.  What she did was bake a bottom pie shell, and then
    boil about a third of the blueberries for the pie with some sugar and
    some cornstarch, mashing them up until the mixture started to thicken. 
    Then she mixed in the whole berries, poured the blueberry mixture into
    the cooled pie shell, and refrigerated it.  It was delicious!  I don't
    think she measured anything, so you'd have to experiment a bit, but the
    results were really good, and very different from the usual sort of pie
    that I would make.  I had assumed that she had used gelatin to hold the
    blueberries together, but it was cornstarch.
    
    /Charlotte

     OK, I give up. Where is it hidden? ;*)

     I can't find the recipe for Blueberry buckle. It
     used to be here. I looked and looked but came up
     empty.

     Can someone help?

Fred "Blueberry Buckled-up" Marsh

    116.11
    3299.1 (it's quite a ways down in a long note)
    
    ed
    (last week on the enet.  Bye, folks.)