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Boundary Waters named by USA Today as one of the Top Ten Places to Extend the Summer

Blueberry Pie:

Pour 4 cups of berries into an unbaked crust. Mix a scant cup of sugar, 2 heaping teaspoons of flour, and 1/2 cup of cream (or half & half), and spread over the berries. Bake 20 minutes at 400 degrees, then 30 minutes more at 375 degrees. Pure ambrosia!!!

Blueberry Muffins:

4 cups whole wheat flour, 1 teaspoon sea salt, 1/3 cup raw sugar, 1 tablespoon baking powder, 1 tablespoon brewer's yeast, 1 cup milk, approximately 1/4 cup soy oil, 2 eggs (lightly beaten), 1 cup blueberries.

(1) Preheat oven to 400 degrees. (2) In a mixing bowl, combine the flour, salt, sugar, baking powder, and yeast. Stir in enough milk to make a stiff dough. (3) Stir in the oil, eggs, and blueberries. Spoon into oiled muffin tins so they are 2/3 full. Bake 30 minutes or until done. Makes about three dozen 2 inch muffins.

Blueberry Syrup:

2 quarts blueberries, 4 cups sugar, 3/4 cups cold water.

Mash fruit, sprinkle with sugar, cover and let stand overnight in refrigerator. Add water, bring to boil, and cook 20 minutes. Strain through cheesecloth. Heat to boiling point, pour into hot clean jars. Process 10 minutes in boiling water bath canner.

Blueberry Pancakes:

Easy enough!!! Just add fresh blueberries to your favorite pancake mix to turn regular pancakes into a real morning treat.

Blueberry Casserole Bread:

2 cups sifted all purpose flour, 1 cup sugar, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon grated orange rind, 1 cup grated sharp cheddar cheese, 1 cup fresh or frozen dry pack blueberries, 3/4 cup orange juice, 2 tablespoons shortening, 1 egg.

Combine flour, sugar, baking powder, baking soda, salt, orange rind, cheese, and blueberries. Add orange juice, shortening, and egg. Beat until smooth. Pour into a well greased 1-1/2 quart casserole dish. Bake at 350 degrees for 55-65 minutes or until bread feels firm to the touch. Serve spread with butter.

Blueberry Cobbler:

1 pint blueberries, 1/3 cup water, 1-1/2 cups raw sugar, 1 teaspoon grated lemon rind, 1 cup whole wheat flour, 1/2 teaspoon sea salt, 1 teaspoon baking powder, 1/3 cup butter.

(1) Preheat oven to 350 degrees. (2) Combine the berries, water, three-quarters cup of the sugar, and the lemon rind in a heatproof casserole. Bring to a boil and simmer two minutes. (3) Meanwhile, combine the remaining sugar with the flour, salt and baking powder. Cut in the butter until mixture is crumbly. (4) Sprinkle crumbs over the fruit. Bake about 25 minutes or until browned. Serve warm. Makes about four to five servings.

  Mountain House--The #1 Backpacking Food!

 

--recipes courtesy of Superior National Forest, used w/ permission

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