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    Thursday
    Apr232015

    Blueberry Breakfast Bars

    Highbush Blueberry CounselIngredients

    • All purpose flour: 1 pound (4 ounces)

    • Baking powder: 1 tablespoon (½ ounce)

    • Salt: 1-½ teaspoons (¼ ounce)

    • Stick margarine or butter, softened: 8 ounces

    • Granulated sugar: 1 pound

    • Eggs: 4

    • Pure vanilla extract: 2 teaspoons

    • Low fat milk: 8 ounces

    • Quick cooking oats: 10 ounces

    • Frozen, unsweetened blueberries: 1 pound

    • Corn/rice cereal squares, coarsely crushed: 12 ounces

    Directions

    1. Have all ingredients at room temperature

    2. In a bowl combine flour, baking powder and salt

    3. In mixer, place margarine and sugar

    4. with the paddle attachment, mix at low speed until light and fluffy

    5. Add eggs and vanilla

    6. beat until smooth

    7. Add milk, flour mixture, and oats

    8. Beat until blended, scraping down sides of the bowl as necessary

    9. Stir in blueberries (batter will be stiff)

    10. Spread evenly in a greased 18 x 26 inch pan

    11. Sprinkle cereal over top

    12. Bake at 350° F until golden brown and tester comes out clean, about 40 minutes

    13. Cool in pan

    14. Cut in pan in 2-inch squares or 1-½ x 3-inch bars

    Yield: about 117 bars

    Source: Highbush Blueberry Counsel

    Thursday
    Apr162015

    Apricot-Glazed Blueberry Biscuits

    Ingredients

    • 2 cups all-purpose flour

    • 2 tablespoons sugar

    • 1 tablespoon baking powder

    • 1 teaspoon salt

    • 1 teaspoon ground cinnamon

    • 1/2 cup (1 stick) cold butter, cut into 1-inch pieces

    • 3/4 cup cold milk

    • 1 cup frozen blueberries, unthawed

    • 1/3 cup apricot jam

    Directions

    1. Heat oven to 450°F. In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon.

    2. Add butter; cut in with a pastry blender until mixture looks like fine crumbs with some pea-sized pieces.

    3. Lightly stir in milk. Do not over mix. *

    4. Turn dough out onto a lightly floured surface.

    5. Knead in the frozen blueberries just until evenly blended. Pat dough into a square, 3/4-inch thick.

    6. With a sharp knife cut into 12 rectangles. Place 1-inch apart on an ungreased baking sheet.

    7. Bake 10 to 12 minutes until golden brown. Remove from sheet to cool on a wire rack.

    8. In a small microwave-safe bowl, heat jam on high power just until melted, about 30 seconds. Drizzle onto biscuit tops.

    Number of servings (yield): 12

    Calories: 192

    Nutrition

    192 calories, 8.5g fat, 25.6g carbohydrates, 5g saturated fat

    Variations

    1. In a food processor, pulse the flour, sugar, baking powder, salt and cinnamon to blend thoroughly.

    2. Add the chunks of butter; pulse until mixture looks like fine crumbs, 8 to 10 times.

    3. Turn into a medium bowl; lightly stir in milk.

    4. Follow further directions as above.

    Source: Highbush Blueberry Counsel

    Thursday
    Apr092015

    Blueberry Pancakes with a Side of Blueberry-Glazed Bacon

    Ingredients

    • 1 cup blueberry puree, purchased (or use recipe below)

    • 3/4 cup pure maple syrup

    • 1 pound sliced bacon

    • 1-½ cups all-purpose flour

    • 2 tablespoons sugar

    • 1 teaspoon baking powder

    • ½ teaspoon baking soda

    • ½ teaspoon salt

    • 1-1/4 cups buttermilk

    • 1/2 cup milk

    • 2 large eggs, lightly beaten

    • 3 tablespoons melted butter

    • 1 cup fresh or frozen blueberries

    Instructions

    1. Heat oven to 350°. In a small bowl combine blueberry puree and maple syrup; remove ½-cup of the mixture and set aside.

    2. Separate bacon slices and place on a rack over a rimmed baking sheet; bake 10 minutes. Remove from oven and brush both sides of the bacon slices with the reserved ½-cup of blueberry-maple mixture. Bake until bacon is crisp and glaze is set, 5 to 10 minutes longer. Cover bacon with foil to keep warm.

    3. In a medium bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl stir buttermilk, milk, eggs and melted butter. Add to the dry ingredients; stir just until combined (do not over mix; a few lumps will remain).

    4. Rub a large nonstick skillet with oil just to coat and heat over medium heat. Ladle batter onto skillet, using ¼-cup batter for each pancake. Dot each with several blueberries. Cook until bubbles break on the surface, 2 to 3 minutes. Flip and cook until lightly browned, 1 to 2 minutes more. Repeat with remaining batter. Serve with the remaining blueberry-maple syrup mixture and blueberry glazed bacon.

    Preparation time: 20 minutes
    Cooking time: 15-20 minutes

    Blueberry Puree

    Ingredients

    • 2 cups fresh or frozen blueberries

    • ½ cup water

    Instructions

    1. In a small saucepan, simmer blueberries and water until blueberries begin to pop and release juice, about 5 minutes.

    2. Drain blueberries, reserving juice. Place cooked blueberries in a blender or food processor and blend until smooth, adding small amounts of juice, as needed. Yield: 1 cup

    Number of servings (yield): 6

     

    Source: Highbush Blueberry Counsel

    Friday
    Apr032015

    Blueberry Upside Down Cake

    www.BlueberryCounsil.comThe Blueberry Upside Down Cake is a fresh and modern version of a classic dessert. Blueberries and yogurt toppled upon your favorite muffin mix are sure to have everyone coming back for a second slice!

    Ingredients

    • 2 cups frozen blueberries, not thawed
    • ¼ cup sugar
    • 1 teaspoon cornstarch
    • 1 package (6
    • 5 or 7 ounces) muffin mix, any flavor
    • 1 egg, lightly beaten
    • 1⁄3 cup low-fat milk
    • 1 container (6 ounces) fat-free blueberry yogurt

    Instructions

    1. Preheat oven to 350ºF
    2. Spray an 8-inch round baking pan with vegetable cooking spray
    3. Set aside
    4. Rinse blueberries with cold water and pat dry with paper towels
    5. In a medium bowl, stir sugar with cornstarch
    6. Add blueberries, toss to coat well
    7. Spread blueberries in the prepared pan
    8. In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix)
    9. Gently spread batter over berries
    10. Bake until center springs back when gently pressed, 25 to 30 minutes
    11. Cool 5 minutes in pan
    12. Invert onto a cake plate
    13. Serve cake wedges with yogurt

    Quick notes

    Per serving: 230 calories; 41 g carbohydrate; 5 g total fat

    Number of servings (yield): 6

    Source: Highbush Blueberry Counsil

    Thursday
    Mar262015

    Wild Rice Dried Blueberry Stuffed Pork Tenderloin With Watercress Apple Salad And Apple Cider Vinaigrette

    By Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone

    Highbush Blueberry Counsil

    Stuffing Ingredients

    • Stuffing
    • Olive oil: 3 Tbsp.
    • Shallots, minced: 3 Tbsp.
    • Onions, brunoise: 1 cup
    • Celery, small dice: ½ cup
    • Garlic, minced: 1 Tbsp.
    • Bay leaf: 1 ea.
    • Thyme leaves: 1 tsp.
    • White wine: ½ cup
    • Wild rice, cooked: 1 cup
    • Dried blueberries: 1 cup
    • Granny Smith apple, grated: ½ cup
    • Tarragon, minced: 1 Tbsp.

    Pork Ingredients

    • Pork tenderloin: 2 ea.
    • Fresh oregano: 1 Tbsp.
    • Dijon mustard: 1 Tbsp.
    • Kosher salt: 1 tsp.
    • Black pepper: ½ tsp.
    • Salad
    • Watercress, stemmed: 4 cups
    • Frisee, torn: 2 cups
    • Fuji apple, julienne: 1 cup
    • Salt and freshly ground black pepper: to taste

    Apple Cider Vinaigrette Ingredients

    • Extra virgin olive oil: ½ cup
    • Apple cider vinegar: ¼ cup
    • Apple cider: 3 Tbsp.
    • Shallot, minced: 1 Tbsp.
    • Salt and freshly ground black pepper: to taste
    • Balsamic glaze: for garnish

    Directions

    1. To make the stuffing: Heat the olive oil in a large sauté pan. Add the shallots, onions, celery, garlic, bay leaf, and thyme, and cook until soft over medium-low heat, about 15 minutes; you want a deep caramelization of the vegetables.
    2. Add the white wine, turning up the heat to medium and cook until the pan is near dry and the wine has almost completely cooked off.
    3. Remove from heat and pour into a large bowl containing the cooked wild rice, dried, blueberries, grated Granny Smith apple, and minced tarragon. Stir well. Chill and reserve.
    4. To stuff the pork tenderloin: Clean off any silver skin from the pork tenderloins and slit the pork lengthwise. Slit each side again so you are opening the tenderloins like a book.
    5. Season the pork with oregano, mustard, salt, and pepper. Stuff each pork tenderloin gently with about 1 cup of the stuffing and tie like you would a roast. Season again and set aside in the refrigerator to marinate for 2 hours.
    6. To cook the pork: Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Sear pork on all sides to create nice color. Remove from pan with tongs and place on a rack on a sheet pan. Bake at 400°F for 10 minutes, or until the internal temperature
    7. reaches 160°F. Remove from the oven and let rest in a warm area for at least 8 minutes before slicing.
    8. For the salad: While the pork is cooking, combine the ingredients for the apple cider vinaigrette. Toss the salad ingredients and dress with vinaigrette
    9. Slice pork and serve slices next to a small salad. Garnish with balsamic glaze.

    Number of servings (yield): 8

    Source: Highbush Blueberry Council