Blueberry

Blueberry Hand Pies

8:21 AM


 Blueberry Hand Pies

3 cups blueberries

1/2 cup granulated sugar 

3 tablespoons cornstarch 

2 teaspoons lemon zest 

juice of 1/2 lemon 

1 teaspoon vanilla extract 

3 sheets frozen puff pastry, thawed

1 large egg beaten with 2 tablespoons water

2 cups powdered sugar

1/2 teaspoon vanilla extract 

1/3 cup water


Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square into four quarters. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet. Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

Angel Food Cake

Blueberry Angel Desert

7:30 AM



Blueberry Angel Desert

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cans (21 ounce) blueberry pie filling

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

Blueberry

Blueberry Boy Bait

9:04 AM




Blueberry Boy Bait

2 cups all-purpose flour
1 ½ cups white sugar
⅔ cup butter (11 tbsp.)
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 egg yolks
1 cup milk 
2 egg whites
1 teaspoon vanilla or almond extract
2 cup blueberries

Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, place in a small bowl and mix in cinnamon. Set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks, milk, and extract using an electric mixer on low speed for 3 minutes. In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Gently fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top. Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center

Blueberry

Old Glory Berry Pie

11:41 AM


Old Glory Berry Pie

Pie dough, enough for 2 crusts
4­ 1/2 cups fresh strawberries, hulled and sliced
1­ 1/2 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup corn starch
1/2 teaspoon almond extract, divided
1 large egg, beaten
Sanding sugar

Preheat the oven to 425 degrees. On a lightly-floured surface, roll out the dough for one of the pie crusts and line the bottom of a 9 inch pie plate. In a small bowl, combine the granulated sugar and the corn starch until well-mixed. Take ¼ cup of the sugar mixture and ¼ teaspoon of almond extract, and add to a small bowl with the blueberries. Toss to coat. Add the remaining sugar mixture and ¼ teaspoon of almond extract to a medium bowl with the strawberries. Toss to coat. Fold a piece of aluminum foil in half several times to create a 2-­inch-wide strip. Fold the ends in so that the strip fits inside the pie dish, and place into the dish, dividing the crust into ⅓ and ⅔ sections. Press gently into the dough. With your hand on one side of the foil, gently pour the blueberries into the ⅓ section. Pour the strawberries into the remaining ⅔ section. Gently level out the fruit and carefully remove the foil. On a lightly-floured surface, roll out the remaining pie crust into an 11-­inch circle. Cut 5 ¾-inch wavy strips of dough to make the stripes of the flag. Place the strips over the strawberry portion of the pie, leaving space in between each and trimming as needed. Fold the bottom crust over the edge of the strips and crimp the edges with a fork. Using a 2-inch star cookie cutter, cut 7 to 8 stars from the remaining dough. Arrange the stars over the blueberry portion of the pie. Brush the pie with the beaten egg wash and sprinkle generously with sugar. Cover the edge of the crust with a crust shield or a 2-­inch strip of aluminum foil.Bake for 25 minutes, then remove the foil/crust shield. Reduce the heat to 375 degrees and continue to bake for 60 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie for 1 hour before serving.