Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Blueberry season!!
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boonie |
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SunnyDay |
I've also made a version of this many times. I use whole wheat bread, and when making the sauce, I use very little sugar. If it needs sweetening, I'll add frozen concentrate juice. Also, I do use frozen berries for it and don't find it to be a problem. I don't thaw them before cooking, and don't let it sit overnight. I don't sprinkle with powdered sugar either. Usually serve with blueberry sauce or maple syrup. |
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SunnyDay |
homemade vinaigrette, romaine lettuce (the spinach at the store didn't look so good), lots of blueberries and pecans. Breakfast this morning (my usual homemade yogurt and blueberries at 6)and for the second breakfast :) blueberry muffins. My favorite recipe is a slightly altered Bea Ojakangas recipe: 1 1/2 cups white whole wheat flour (recipe calls for 1/2 white and 1/2 whole wheat) salt 1 TBS baking powder 1/4 cup brown sugar (recipe calls for 1/2 cup, but doesn't need all that) 1/4 cup butter (recipe calls for 1/2 cup) 3/4 cup milk (recipe calls for 1/2 cup) 1 egg 1 1/2 -2 cups blueberries Today I topped with pecans and a little more brown sugar Mix as for any muffin. Bake at 400 for 15-25 min. Takes the longer time when frozen berries are used. Blueberry scones are very good served with plain yogurt and blueberry sauce. Think I'll make them tomorrow! I make blueberry jam using the pink surejell package and one can of frozen concentrate apple or white grape juice, no other added sweetener. I used to pick wild blueberries, but now, sadly, I work too many hours. Thankfully we live in an area where there are many fruit farms. |