Cheese Blintz with Vanilla Blueberry Sauce
Frozen package of cheese blintz (6 per pack)
1 cup Frozen Blueberries
1 tsp pure vanilla
½ cup sugar
½ cup water
Pinch of salt
1 Tbsp fresh lemon juice
1 tsp lemon zest
Combine all ingredients, except the vanilla. Bring to a boil stirring periodically. Boil for about 1 minute. Remove from heat stir in vanilla. Cook Blintzes according to package directions. Pour about 3-4 tablespoons of blueberry sauce on plate, place 2 blintzes on top of sauce, then pour an additional 3-4 tablespoons of blueberry sauce on top of the blintzes. Enjoy!
Thoroughly mix together cream cheese and lemon curd. Spread a layer of the blueberries foster on to pie crust, followed by the cream cheese mixture. Arrange fresh blueberries on top of the cream cheese mixture.
Chill at least one hour before serving. Keep chilled until ready to serve.
True Blue Slow Cooker Cobbler
2 ½ c sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ c sour cream
½ c water
1T lemon zest
3T lemon juice
4c frozen blueberries
4c vanilla ice cream (to serve over cooked cobbler)
1.) Combine flour, ½ c sugar, baking powder, cinnamon, nutmeg, sour cream, water, eggs, and lemon zest in large bowl; mix well. Pour into 8 quart slow cooker.
2.) Combine blueberries, remaining sugar, and lemon juice in bowl; stir. Pour in center of batter. *Do not stir into batter.
3.) Cover and cook on high 4 to 4 ½ hours or until a toothpick inserted in batter comes out clean. (Please note cooking times vary based on your slow cooker)
4.) Top with ice cream to serve.
Blueberry Bread Pudding with Streusel Topping
4 Cups Cubed French Bread (1 inch cubes)
1 Cup Lemon Curd or Pie Filling
1 to 1 ½ Cups Fresh or Frozen Blueberries
1 Tablespoon Vanilla Extract
1 Cup Sugar
4 Beaten Eggs
1 Cup Milk
1 ¼ Cup Whipping Cream
1 Teaspoon Lemon Zest
2 Tablespoons Melted Butter
¼ Cup All Purpose Flour
¼ Cup Firmly Packed Brown Sugar
¼ Cup Chopped Pecans
1 Small Box Instant Vanilla Pudding Mix
3 to 3 ½ Cups Whole Milk or Cream
Bread Pudding: In a large bowl beat together eggs, curd, milk, cream, sugar, vanilla, and lemon zest. In an ungreased 2 quart baking dish, toss together the bread and blueberries. Pour egg mixture evenly over the bread mixture. Press mixture lightly with the back of a large spoon so all the bread is soaking up the egg/milk mixture. You do not want any “dry” bread. Bake uncovered in a 350 degree oven for 40-45 minuates or until a toothpick inserted in the center comes out clean. Cool slightly. Serve with ice cream or vanilla sauce.
Streusel Topping (optional): In a small bowl mix all ingredients until crumbly. Sprinkle over top of bread mixture.
Vanilla Sauce (optional): Stir all ingredients together in a medium bowl. Add 3 cups of milk/cream first, then if needed add the remaining ½ cup. The sauce should be smooth and thin.
For the pastry
1/2 Cup Butter or Margarine
2 Tablespoons Granulated Sugar
2 Egg Yolks
1 Cup Flour
1 Egg White
For the filling
8 Ounces Cream Cheese (softened)
1/4 Cup Sugar
1/4 Cup Sour Cream
1/2 Teaspoon Vanilla Extract
4 Cups Fresh or Frozen Blueberries
1/4 Cup Water
1/4 Cup Sugar (more if needed)
2 Tablespoons Cornstarch, Dissolved in 2 Tablespoons Water
Heat the oven to 400 degrees F.
For the pastry: Cream together the butter and sugar. Beat in the egg yolks. Quickly add the flour and mix just to incorporate. Wrap the dough in plastic and chill one hour. Roll out and line a 9-inch tart shell or ring. Wrap again and chill. Line the shell with foil, then Cover the dough with foil and fill with pie weights or beans. Bake 20 minutes. Remove the beans and foil and return to the oven until lightly golden and completely cooked. Pull from the oven and paint the base with a little whisked egg white to seal the base.
For the filling: Cream the cheese with the sugar, then beat in the creme fraiche and vanilla. Spread the mixture in the base of the cooked shell once it has cooled.
Put 1 cup of the blueberries in a saucepan with 1/4 cup water, the sugar, and the cornstarch. Bring to a boil and simmer until juicy and thick. Pour over the remaining berries in a bowl and toss to coat. Spread over the cream base and let set. Serve.
Courtesy of: The Cooking Channel
Blueberry Frozen Yogurt
3 cups frozen blueberries (about 1 1lb)
3 Tbsp lemon juice
3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)
1/2 cup whole milk
Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes. If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you'll have pieces of blueberries which can add flavorful texture to the frozen yogurt.
Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold. Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.
Makes about 1 quart.
Courtesy of: http://www.simplyrecipes.com/recipes/blueberry_frozen_yogurt/