Not exact matches
-- Put a bunch of
blueberries in a large saucepan — I used ~ 4
cups — Add in: — Lemon
juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild
blueberries (or about 2
cups big fresh
blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh)
juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon
juice, milk or water Here is a link to my
blueberry scones with photos of how I knead in the berries
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2
cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon
juice 2
cups (1 pint) fresh
blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish
PB & J + Greens 1 Smoothie Starter 1 tbsp Peanut Butter 1/4
cup Raspberries 1
cup Non-Dairy Milk Berry Green 1 Smoothie Starter 1/4
cup Blueberries 1/4
cup Strawberries 1
cup Apple
Juice Caffeinated Cacao 1 Smoothie Starter 1 tbsp Cacao Powder 1
cup Coconut Milk
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested
Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed
blueberries (tossed in some flour to coat)
Definitely do NOT use quick oats) 1/2 lemon (use rind and
juice) 1/4
cup of
blueberries 1 tsp coconut flour (topping) Coconut oil (I use the spray, just to lightly grease the ramekin)
In the bottom of an 8 - ounce glass, muddle the
juice of 1 lemon, 1/4
cup frozen
blueberries or strawberries, and 1/2 shot simple syrup.
2 1/2 tablespoons ground flax seeds 1/4
cup beet
juice 2 1/4
cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2
cups / 6 ounces whole wheat pastry flour 1/3
cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1
cup blueberries, frozen is ok oil for cooking
For the
Blueberry Filling 1 pint
blueberries 3 tablespoons granulated sugar 2 teaspoons cornstarch 2 - 3 teaspoons lemon
juice 3/4
cup water
Ingredients: For Dressing: 1/2
cup fresh or frozen
blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon
juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
Ingredients 3 T elderberries 3/4
cup filtered water 1/2
cup blueberries, fresh or frozen 2 T raw honey 1 T grass - fed gelatin 1
cups coconut water or coconut
juice The... Read More
I also didn't fold the
blueberries in but placed 3 in each
cup and pushed them in and used a bit of grated lemon rind and lemon
juice and omitted the extract.
In a small saucepan at a medium heat stir together a 1/2
cup sugar, cornstarch, lemon
juice and
blueberries.
Filling: 12 ounces fresh
blueberries 1/3
cup granulated sugar 1 teaspoon ground cinnamon 4 1/2 teaspoons cornstarch or arrowroot powder pinch of Kosher or sea salt
juice of one lime
1 recipe Cream Cheese Pie Dough 3
cups fresh
blueberries 1
cup fresh raspberries 1/2
cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon ground cinnamon pinch of Kosher or sea salt
juice of 1/2 lime
1
cup dry steel - cut oats 1
cup dry golden quinoa 1/2
cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and
juice 1/2
cup maple syrup 1
cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2
cups hazelnuts, roughly chopped and toasted 2
cups blueberries or mixed berries
Berry Compote 2 1/2
cups (300 g) mixed forest berries (
blueberries, red current, black current, raspberries, black berries, and frozen will do just fine) 1/3
cup (80 ml) apple
juice 2 tablespoons sugar 1 teaspoons chia seeds (can be replaced with flax seeds)
Hi, Rochelle, 1
cup (140g)
blueberries + 1/3
cup (67g) granulated sugar + 2 tablespoons (16g) cornstarch + 1 tablespoon freshly squeezed lemon
juice, mixed and allowed to marinate for a few minutes.
Blueberry pie Filling 6
cups blueberries 3/4
cups sugar 2 tablespoons cornstarch 2 tablespoons gluten - free flour 1/2 tsp grated lemon rind 1 tbsp lemon
juice 1/2 tsp cinnamon
While dough chills, prepare the filling by combining
blueberries, 1/4
cup coconut sugar, 1/4
cup water, cornstarch, lemon
juice and salt in a bowl.
2
cups Wild
Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons chopped parsley or cilantro 1/4
cup lime or lemon
juice 1 teaspoon salt pinch of cinnamon
1
cup fresh
blueberries 1/2
cup coconut water 1 frozen banana a big chunk fresh ginger, minced
juice from 1 lime 2 tbsp coconut flakes a handful of walnuts
2
cups fresh wild berries + 1/2
cup for after baking (we used
blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp maple syrup or honey 1 tbsp lemon
juice + freshly grated zest from 1/2 lemon 2 tbsp fresh mint leaves, finely chopped
Wild
Blueberry Smoothie Bowl Ingredients 1/2 banana, chopped and frozen 1/2
cup frozen wild
blueberries 1/4
cup organic grape
juice -LSB-...]
1 or 2 ripe bananas 1/2 to 3/4
cup or more frozen
blueberries 1/4
cup frozen strawberries (or any other fruit: mixed fruit, pineapple, cherries, etc.) 1 tablespoon ground flax seeds A few tablespoons fresh orange
juice 1/2
cup non-dairy milk 1 to 2 tablespoons almond butter (optional)
1 1/2
cups frozen
blueberries and blackberries 1 1/2
cups water (or a bottle of your favorite Raw Generation
juice) 2 tsp.
:D Mini
blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon
juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
Ingredients
Blueberry Cake: 1/4
cup fresh squeezed lemon
juice (
juice from 1 lemon) 1/2
cup milk (skim, reduced fat, full fat o...
Fill each tartlet with 1/2
cup blueberries and drizzle each with some leftover
juices from the bowl.
2
cups fresh
blueberries, organic is preferred 2 teaspoons fresh orange
juice 1 teaspoon fresh lemon
juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3
cup raw almonds (I used 1/3
cup almonds and 1/3
cup pecans, and walnuts would also work) 1/2
cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
Berry sauce: For a luscious sauce to serve over your favorite desserts, combine a pint of
blueberries with 1/2
cup berry or apple
juice in a saucepan.
This smoothie has 2 apricots, 1 peach, 1 nectarine, 1
cup of spinach, handful of
blueberries, orange
juice and ice cubes!
2
cups nuts (I used 1
cup of cashews and 1
cup of almonds) 1
cup dates 1
cup dried
blueberries 1 1/2 tsp vanilla extract (or seeds of 1 vanilla bean) 1 lemon, zested 1/2 lemon,
juiced 1/4 tsp sea salt
The 1 1/2 Tablespoons of lemon
juice are is for the
blueberry sauce and the 1/2
cup lemon
juice goes into the pancake batter.
1/2
cup lowfat plain (regular or Greek) yogurt 1/2
cup pomegranate
juice (use 100 % pom
juice) 1/2
cup frozen
blueberries 1 tablespoon raw, unfiltered honey
12 ounces
blueberries (fresh or frozen) 1
cup rice flour 1
cup garbanzo bean flour 1/2
cup tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4
cup Ener - G Egg Replacer 1/2
cup cold water 1/4
cup sugar (evaporated cane
juice) 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1
cup brewed Chai tea (strong) 1
cup soy milk or other nondairy milk 1/2
cup of boiling water
2
cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2
cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 eggs 1 1/2
cups FAGE yogurt (Erin's Note: You can use any flavor but I used Fage 0 %) 4 tablespoons of unsalted butter, melted 1 tablespoon lemon zest 1
cup dried
blueberries 2 lemons;
juiced
Fruit Portion: 1
cup blueberries (it's a 6 oz package) or 1
cup of whatever fruit you want * 1 1/2 tablespoons white granulated sugar 1 tablespoon lemon or lime
juice 1 teaspoon cornstarch pinch of salt
The Berry Smash: 1/2
cup (80g)
blueberries, fresh or frozen 1/2
cup (80g) raspberries, fresh or frozen (you can use a
cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the
juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime
juice (zest the lime first)
I haven't done it myself but perhaps, 1 1/2
cups blueberries, 1/4 maple syrup, 2 tbsp sugar, tbsp water, 2 tsp of lemon
juice — boiling in a pot and then transfer it to a jar.
Super Berry Freeze 3/4
cup coconut water, chilled 1/4
cup pomegranate or acai berry
juice, chilled 1/2
cup frozen
blueberries 1/2
cup frozen strawberries 1
cup ice cubes Honey or agave syrup
I use one banana, half a
cup of
blueberries and white grape
juice and I cut the spinach up!
In a medium - size saucepan, combine the frozen
blueberries, 1/4
cup pure maple syrup, 1/2 teaspoon vanilla extract, zest of 1 lemon,
juice of 1/2 lemon, and 1/2 teaspoon ground ginger.
Ingredients: Filling 3/4
cup fresh
blueberries 1 1/2
cups granulated sugar 1/2
cup water 1 tablespoon fresh lemon
juice Pinch of salt Crust 1 stick unsalted butter, at room temperature 1 1/4
cups granulated sugar 1/2 teaspoon lemon extract Zest of 1 lemon
Ingredients 1 1/2
cups all - purpose flour 1 tsp baking powder 1/4 tsp salt 1/2
cup unsalted butter, room temperature 3/4
cup granulated white sugar 2 large eggs 1 tsp pure vanilla extract
Juice and zest of one medium - large lemon 1/2
cup milk 1 1/2 — 2
cups fresh or frozen
blueberries *
Base (see note below): * 6
cups fresh
blueberries * 1/4
cup sugar *
Juice and zest of 2 limes (can substitute 1 lemon)
Ingredients 1 recipe pie dough (follows) 1 1/2 pounds sweet cherries (such as Rainier or Bing), pitted and halved 1
cup blueberries * scant 1/2
cup granulated sugar 2 Tbsp cornstarch 2 Tbsp fresh lemon
juice All - purpose flour, for rolling 1 large egg yolk, beaten with 1 tablespoon water, for egg wash 1 Tbsp granulated sugar, for sprinkling
Pate Brisee (see above recipe) 8
cups blueberries 1/2
cup sugar 1/4 cornstarch 1 tablespoon freshly squeezed lemon
juice 2 tablespoons unsalted butter 1 large egg yolk 1 tablespoon heavy cream
Ingredients: • 1/4
cup all - purpose flour • 1
cup sugar • 4 tablespoons unsalted butter, melted • 1/2
cup fresh lemon
juice • 1 tablespoon grated lemon zest • 1/2 teaspoon almond extract • 3 large eggs, separated • 1 1/2
cups buttermilk • Blackberry Sauce or
Blueberry Sauce (optional)