Desserts
Blueberry Grunt
Recipe from The Millen’s
Ingredients:
5 cups blueberries fresh or frozen
1 cup granulated sugar
½ cup water
1 tsp lemon juice
Topping:
2 cups all purpose flour – white
¼ cup granulated sugar
2 tsp baking powder
½ tsp salt
2 tbsp butter or margarine
1 cup milk
Preparation:
Combine blueberries, sugar, water and lemon juice in a large sauce pan. Heat until boiling. Simmer gently while preparing topping.
Topping: Measure flour, sugar, baking powder and salt into a bowl. Stir to mix. Cut in butter
Add milk. Mix until moistened. Drop by spoonfuls onto simmering berries. Simmer covered for 15 minutes without peeking. Serve warm with cream or ice cream. Serves 8
Blueberry Cheesecake
Ingredients:
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
3 (8 ounce) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip
1/4 cup sour cream
Preparation:
In a saucepan over medium heat, Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend. Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
Blueberry Pie
Ingredients:
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Preparation:
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Strawberry Trifle
Betty Crocker’s Ultimate Cake Mix Cookbook shares a recipe! Need a spectacular dessert for a crowd? Please everyone with luscious layers of strawberries, cake and pudding. They’re sure to return for seconds!
Ingredients
1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups Cool Whip™ frozen whipped topping, thawed
1/4 cup slivered almonds, toasted
Steps
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.
While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.
Strawberry Shortcake
Ingredients
1 1/2 pounds strawberries, stemmed and sliced
3 tablespoons sugar
Favorite biscuit recipe or store bought biscuits
1 1/2 cups whipping cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest, optional
Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Mix and bake favorite biscuit recipe according to the directions.
Sprit each biscuit in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more stawberries over the top and server.
Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
– If you wish, you can substitute Cool whip for the whipping cream, sugar, vanilla and lemon zest.
Strawberry Shortcake Kabobs
Rating: 5
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 22-26
Ingredients
2 boxes strawberries
1 box of white cake mix
or use a store bought pound cake or angel food cake
1 bag of white chocolate chips
Skewers
Instructions
1. Combine the cake mix, according to ingredients & instructions on the box.
2. Mix until smooth and pour into a greased cake pan or dish. (9×13)
3. Bake at 350 for 20-25min until toothpick comes out clean or according to directions on the box.
4. Cut stems off of strawberries and halve them if need to in order to create uniform sizes.
5. Cut shortcake into 2-inch cubes.
6. Take skewer and alternate strawberries and shortcake cubes.
7. In a glass bowl melt chocolate in the microwave for about two minutes stirring every every 30 seconds.
8. Once fully melted, insert it into a large plastic bag and cut off the corner tip.
9. Drizzle all over kabobs and place in fridge to set.
Blueberry Lemon Trifle Recipe
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-14 servings
Ingredients
3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cartons (8 ounces each) lemon yogurt
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Lemon slices and fresh mint, optional
Directions
Set aside 1/4 cup blueberries for garnish. In a bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.
Old Fashioned Strawberry Pie
Ingredients
2 (9 inch) unbaked pie crusts
1 1/4 cups white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries
2 tablespoons butter
Directions
Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
Bake for 35 to 45 minutes, or until the crust is slightly browned.
Blueberry Crumb Bars
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups all-purpose flour
1 cup cold butter, cut into pieces
1 egg, beaten
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat oven to 375. Grease (or line with foil) a 9 x 13 pan. In a medium bowl, whisk together sugar, baking powder, salt, and flour. Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea sized. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan. In a medium bowl, whisk together the lemon zest and juice, 1/2 cup sugar, and cornstarch. Toss the blueberries in the mixture, and spread the blueberries on top of the dough in the pan. Crumble the remaining dough evenly over the blueberries. Bake 45-50 minutes, or until lightly browned. Let cool before slicing and serving.
Strawberry Crumb Bars
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups flour
1 cup cold butter, cut into pieces
1 egg, beaten
4 cups fresh strawberries, hulled and chopped
1/2 cup sugar
4 teaspoons corn starch
Preheat oven to 375. Grease (or line with foil) a 9 x 13 pan. In a medium bowl, whisk together sugar, baking powder, salt, and flour. Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea sized. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan. In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining dough evenly over the strawberry layer. Bake 45-50 minutes, or until lightly browned. Let cool before slicing and serving.
