Sherrill’s Summer Salad
1 Orange peeled and chopped
1/2 cup of Blueberries
1/2 cup of Walnuts
1 Apple chopped
1 Celery stalk sliced
1/2 cup of Feta Cheese
Sprig of thyme sprinkled over
in a jar combine, cover and shake
2 TB of Blueberry puree
2 TB Honey
2 TB Olive Oil
2 TB Balsamic Vinegar
2 cups of all-purpose flour
1 package instant lemon pudding mix
4 teaspoons of baking powder
1 teaspoon of salt
2 cups of milk
1 cup sweetened applesauce
3 tablespoons of vegetable oil
1 tablespoon lemon extract
For the frosting:
1/4 cup package cream cheese, room temperature
1/8 cup (1/2 stick) butter, room temperature
1/4 cup whole blueberries, pulverized in a blender
3/4 tsp teaspoons vanilla
1 1/2 cups of powdered sugar
1. In a large bowl, mix flour, lemon pudding, baking powder and salt. Make a well in the center, and pour in milk, apple sauce, eggs, oil and lemon. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
For the frosting:
In a large mixing bowl fitted with the whisk attachment, beat cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add pulverized blueberries and powdered sugar and beat until thick and combined. Add vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until frosting is desired thickness
Store in an airtight container in the refrigerator for up to 5 days.
Portion size 12
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) milk
3 cups (375 mL) frozen blueberries,divided
In bowl, combine flour, baking powder and salt. In separate bowl, cream butter with sugar; beat in eggs one at a time. Gradually stir in milk (mixture may appear curdled). Make a well in centre of dry ingredients; pour in liquid and stir just until moistened. Gently fold in 1 1/2 cups of blueberries.
Spoon into large paper-lined or well-greased muffin cups, filling to top. Sprinkle each muffin with some of the remaining blueberries. Bake in 375°F (190°C) oven for 25 to 30 minutes or until tops are firm to the touch.
Just dropped by my parents place and my dad was pulling this out of the oven!
Impressive Dad! Here it is:
Fresh Blueberry Pie with Lattice Crust
Fresh Blueberry Pie
6 cups fresh blueberries
3/4 cup sugar
1/2 cup flour
1 Tbsp. fresh lemon juice
1 Tbsp. butter
Best pie Crust ever
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don’t over work it.
Place bottom crust into 9-inch pie plate letting the crust hang over the edges. Mix together the blueberries, sugar and flour. Pour into the crust. Sprinkle the blueberries with lemon juice and dot with butter. Top with lattice crust. Seal and crimp edges of pie.
Bake in a preheated 425 degree oven for 35-45 minutes until the crust is golden brown and the juices are bubbly.