Tag Archive | blueberry

Blueberry Muffins

Jul9

As seen on WKTV NEWSChannel 2 NewsTalk & WKTV NEWSChannel 2 Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Make the most of blueberry season by baking a batch of old-fashioned muffins. Bursting with flavor, the combination of crushed and whole blueberries make these muffins extra tasty.

Serving a multitude of purposes, these time-honored treats are a delightful addition to breakfast, a tasty seasonal afternoon snack, and an excellent choice when it comes to rounding out the brunch menu.

And they couldn’t be easier to make. So when the occasion calls for a tried-and-true homemade treat, pop a batch of blueberry muffins into the oven. You’ll be glad you did.

BLUEBERRY MUFFINS

2 cups flour
3/4 cup plus 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
2 eggs
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 teaspoon vanilla
Preheat oven to 375 degrees. Line 15 muffin cups with paper liners. In a large bowl, combine flour, 3/4 cup sugar, baking powder, and salt. In a medium bowl, mash 1/2 cup blueberries with a potato masher. In a separate, medium bowl, whisk together eggs, milk, butter, and vanilla. Stir in mashed blueberries. Add to flour mixture; stir just until moistened. Stir in the remaining 1 cup blueberries. Divide batter among prepared muffin cups. Sprinkle with the remaining 2 teaspoons sugar. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.

Blueberry Rhubarb Sauce

Jul14

As seen on WKTV NEWChannel 2 Harried Housewife Blueberry Rhubarb Sauce

Blueberry Rhubarb Sauce

Blueberry Rhubarb Sauce

Make the most of this time of year by pairing two star ingredients for a mouthwatering sauce that highlights the essence of the season. A flavorful combination, blueberries and rhubarb shine in this quick-to-prepare sauce.

Perfect for topping off pancakes, ice cream, or pound cake, this vibrant sauce may be prepared up to three days in advance and stored, covered, in the fridge until ready to use. And a jar of this seasonal sauce will make a delightful gift fresh from your kitchen.

Whether it’s from your own backyard, a supermarket, or a farmers’ market, blueberries and rhubarb combine deliciously for a luscious sauce bursting with homespun goodness.

BLUEBERRY RHUBARB SAUCE

2 cups sliced rhubarb
2 cups blueberries
1/2 cup sugar
1/4 cup water
1/4 teaspoon finely grated lemon zest
1 tablespoon cornstarch
1 tablespoon lemon juice
In a medium saucepan, combine rhubarb, 1/2 cup blueberries, sugar, water, and lemon zest. Bring to a boil. Reduce heat; simmer, covered, until rhubarb is tender, about 5 minutes, stirring occasionally. Meanwhile, mash the remaining 1 1/2 cups blueberries. In a small bowl, combine cornstarch and lemon juice. Add mashed blueberries and cornstarch mixture to rhubarb mixture. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Let stand 10 minutes before serving. Makes 2 cups.

Blueberry French Toast Sticks

Mar20

As seen on WKTV NEWSChannel 2 Friday, July 11, 2014

Blueberry French Toast Sticks

Blueberry French Toast Sticks

Whether it’s for a casual breakfast or an elegant brunch, Blueberry French Toast Sticks are the perfect addition to any morning or mid-morning meal.

Filled with yummy goodness, these flavor-packed strips are easy to pick up and are just right for both children and adults. No need for syrup, a sprinkling of confectioners’ sugar is all it takes to add a touch of sweetness.

Make them extra special by serving with a smattering of fresh blueberries, and savor a tasty morning treat everyone will enjoy.

BLUEBERRY FRENCH TOAST STICKS

2 eggs
1/2 cup milk
1/4 teaspoon vanilla
1/3 cup blueberry jam
8 slices day-old white bread
2 tablespoons butter
Confectioners’ sugar (optional)
Blueberries (optional)
In a shallow dish, combine eggs, milk, and vanilla. Spread jam on 4 slices of bread. Top with the remaining bread. Trim crusts and cut each sandwich into 3 strips. Dip into egg mixture, coating both sides. In a 12-inch skillet or on a griddle, melt 1 tablespoon butter over medium heat. Add half of the strips and cook until golden brown on each side, 2 to 3 minutes per side. Repeat with the remaining butter and strips. Sprinkle with confectioners’ sugar, if desired. Serve with blueberries, if desired. Makes 4 servings.