‘Berry’ Delicious Recipes
(Continued from Page BO)
BAKED BLUEBERRY
FRENCH TOAST
8 slices bread
2 eggs, well beaten
1 cup milk
2 cups blueberries, rinsed and
drained
1 cup zwieback crumbs
2 tablespoons flour
2 tablespoons sugar
'/> teaspoon ground cinnamon
A cup chopped nuts
'A cup butter
Dip slices of bread into eggs
mixed with milk. Put slices on a
heavily buttered cookie sheet.
Bake in preheated4oo degree oven
for IS to 20 minutes or until richly
browned. Remove from oven and
top with blueberries. Combine
remaining ingredients to make top
ping. Sprinkle crumbs over blueb
erries. Continue baking for 10 to
IS minutes or until lightly
t browned. Yields 8 servings.
BLUEBERRY SYRUP
l'/j cups blueberries, rinsed and
drained
1 cup light com syrup
1 tablespoons cornstarch
Place one cup of blueberries and
com syrup in blender container.
Cover; blend on high speed 30 sec
onds or until blueberries are fairly
smooth. In 1-quart saucepan gra
dually stir blueberry mixture into
cornstarch. Stirring constantly,
bring to boil over medium heat and
boil one minute. Remove from
heat; stir in remaining '/a cup
blueberries. Cool. If desired, serve
over pancakes or waffles. Store
covered in refrigerator.
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OATMEAL BLUEBERRY
MUFFINS
I'A cups quick oats, uncooked
1 cup all-purpose flour
'/> cup sugar
1 tablespoon baking powder
'/> teaspoon salt
1 cup milk
1 egg
A cup vegetable oil
*A cup blueberries, rinsed and
drained
Combine oats, flour, sugar, bak
ing powder, and salt Add milk,
egg, and oil; mix just until dry
ingredients are moistened. Fold in
blueberries. Fill 12 greased
medium-sized muffin cups two
thirds full. Bake in preheated 42S
degree oven about 20 to 25
minutes. Yield: 1 dozen muffins.
BLUEBERRY CRUMB
PANCAKES
1 loaf unsliced firm type white
bread, crumbled
4 eggs
‘A cup sugar
2 teaspoons vanilla
3 cups milk
2 teaspoons baking powder
3 cups blueberries, rinsed and
drained
Butter
In a large bowl, mix bread, eggs,
sugar, vanilla, milk, and baking
powder. Beat until mixture is well
blended and bread is finely mixed
into batter. Fold in blueberries.
Lightly butter a griddle and drop
mixture by A cupfuls onto pre
heated griddle. Brown on one side,
turn and brown on the other side.
Serve hot topped with hot blueber
ry syrup and pats of butter.
EPI
EN TO T]
2 small packages grape gelatin
No. 2 can crushed pineapple,
undrained
2 cups boiling water
1 pound can blueberry pie filling
Mix together and let congeal.
Topping:
'A pint sour cream
8-ounces cream cheese, room
temperature
'/a cup sugar
1 teaspoon vanilla
Mix and put on top of congealed
gelatin mixture. Sprinkle on top
1 A cup chopped nuts if desired.
Refrigerate until ready to serve.
Elizabeth Knight
Faker, Va.
TANGY RASPBERRY POPS
2 cups cold water, divided
3-ounces sugar-free raspberry
gelatin
1 cup buttermilk
2 cups fresh raspberries
12 3-ounce paper cups
12 flat wooden sticks
Place 1 cup water in 2 cups mea
suring cup. Microwave on high
254 to 3 minutes or until boiling.
Place gelatin in large mixing bowl.
Stir in boiling water until gelatin is
dissolved. Stir in 1 cup cold water,
buttermilk and raspberries. Mix
well. Freeze until slightly thick
ened, about 1 hour. Stir twice. Pour
into paper cups; insert wooden
sticks. Freeze until firm. Peel off
paper cup before eating. (Can be
frozen up to two weeks. Cover
with plastic wrap if freezing more
than one day).
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LOW-SUGAR FREEZER
RASPBERRY SPREAD
3 cups raspberries
VA ounce package pure fruit
pectin
1 tablespoon bottled lemon juice
18 to 20 packets aspartame arti
ficial sweetener
2 to 3 half pint containers
Crush raspberries one layer at a
time or puree in blender or food
processor. If desired, press half
pulp through coarse sieve to
remove some seeds. Measure 2
cups crushed or sieved berries into
medium saucepan. Stir in pectin
and lemon juice. Bring to boil, stir
ring constantly. Boil for one
minute. Remove from heat; stir in
artificial sweetener. Stir constantly
for 2 minutes. Immediately fill hot,
sterilized jars, leaving 1-inch
headspace. Wipe clean jar tops and
threads. Place lids on jars; screw
bands on firmly. When cool,
refrigerate up to 3 weeks or freeze
up to 3 months. 2 to 3 half-pints.
GRAHAM CRACKER
CHEESECAKE
Crush:
2 packages graham crackers
Add:
2 to 3 tablespoons sugar
34 cup butter
Press crumb mixture into
13x9-inch baking dish.
For filling, beat together
8 ounces cream cheese
54 cup sugar
Add:
8-ounces whipped cream
topping
Spread over crust. Spoon on top
of whipped cream mixture:
1 can bluebeny pie filling
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RASPBERRY
YOGURT MOUSSE
1 envelope unfavored gelatin
'A cup cold water
2 cups fresh raspberries
3 tablespoons honey
8-ounces plain yogurt
'/a teaspoon gyrated lemon peel
'A cup whipping cream
Sprinkle gelatin over cold water
to soften. Heat over low heat, stir
ring constantly, until gelatin is dis
solved. Cool. Puree raspberries in
blender or food processor. Com
bine pureed fruit, honey, yogurt,
lemon peel, and gelatin mixture.
Refrigerate, covered, at least 4
hours. Just before serving, whip
cream until soft peaks form. Fold
into raspberry mixture. Divide
mixture evenly between 4 glasses.
Refrigerate up to one hour.
ELDERBERRY CUSTARD
PIE
1 cup elderberry juice
'A cup flour
1 cup sugar
'A teaspoon salt
Crust for 1 9-inch crust
1 egg, separated
1 cup milk
Bring elderberry juice to a boil
ing point. Combine sugar, flour,
and salt. Add 'A cup milk. Add
flour mixture to juice and cook
until thickened. Remove from heat
and add egg yolk and milk. Fold in
stiffly beaten egg white. Pour mix
ture into unbaked pie shell. Bake at
330 degrees for 30 minutes.
Sarah Clark
Breezewood
(Turn to Pag* BS)
SMYRNA, DE
116 E. GlenwoodAve
302-653-5633