Uncle Bill's Recipe Book
Commercial
Stay Informed - ENewsletter
This form does not yet contain any fields.

    Tuesday
    Jan212014

    Blueberry Mango Energy Smoothie

    Ingredients

    • 1 package (6 ounces 1 1/4 cups) Florida Fresh Blueberries
    • 1 cups frozen mango chunks (4 ounces)
    • 2/3 cups orange juice
    • 2 ounces tofu (about 2-inch cube)
    • 2 tablespoons wheat germ
    • Ice

    Directions

    Place blueberries, mango chunks, orange juice, tofu and wheat germ in a blender and blend until fruit is pureed.
    Add 3 to 4 ice cubes and blend until smooth.
    Serve cold.

    Tuesday
    Jan212014

    Blueberry Corn Fritters

    Ingredients:

    • 1/4 cup all-purpose flour
    • 1/2 tsp baking powder
    • 1/2 tsp chili powder
    • 2 eggs
    • 1 cup Florida Fresh Blueberries
    • 1/2 cup frozen corn kernels, thawed
    • 1/2 cup chopped red bell pepper
    • 1 green onion, minced
    • 2 Tbsp toasted slivered almonds
    • 1 jalapeno pepper, seeded and minced
    • 1/3 cup Cotija cheese, crumbled
    • 2 Tbsp vegetable oil
    • Garnish – snipped fresh basil and a bowl of sour cream for dipping

     Directions:

     Combine the flour, baking powder and chili powder in a medium bowl; mix in the eggs until just moistened then gently add the remaining ingredients except oil and mix until well combined. Heat the oil in a large nonstick skillet over medium heat. Drop the batter by 1/4 cupful’s into the skillet. Press lightly to flatten and cook 1 1/2 minutes on each side. Serve with garnish. Makes 8.

    Tuesday
    Jan212014

    Blueberry Cornmeal Crumble Bars 

    Ingredients

    Cornmeal Crust and Topping

    • 1 1/2 cups all-purpose flour
    • 1 cup finely ground cornmeal
    • 3/4 teaspoons salt
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 3/4 cups granulated sugar
    • 1 teaspoon vanilla

    Blueberry Filling

    • 3 packages (6 ounces of 1 1/4 cup each) Florida Fresh Blueberries
    • 1/2 cups granulated sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon lemon juice
    • Pinch salt
    • 1/2 teaspoons finely chopped lemon zest

    DIRECTIONS

    Combine blueberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat and add lemon zest.
    Preheat oven to 350°F. Butter or grease a 9-inch square pan.
    Stir together flour, cornmeal and salt and set aside.
    Cream butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until mixture is light and fluffy, and becomes pale in color. Add vanilla mixing quickly to incorporate.
    Add dry ingredients on low speed being careful to scrape the sides of bowl several times. Stop mixing when ingredients are fully incorporated but dough is still crumbly. This happens quickly; the mixture will look dry and floury one minute, then little clumps will suddenly appear.
    Evenly distribute slightly less than half of the crumbly dough (2 cups) over bottom of prepared pan and press lightly to hold in place. Put the remaining dough in the refrigerator.
    Bake crust for 25 minutes, or until lightly toasty brown.
    Spread 1-1/2 cups blueberry jam filling over crust and cover with remaining dough. An even covering will produce a crust that covers the jam almost entirely, letting it peak through here and there.
    Bake until top crust is golden brown, about 40 minutes, rotating the pan halfway through the baking time. Remove from oven and cool on a rack for 10 minutes before running a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

     

    Tuesday
    Jan212014

    Pineapple Blueberry Crunch Cake

    Ingredients

    • ¾ cup butter, plus more for dish
    • 1 (20-ounce) can crushed pineapple, in juice
    • 1 (20-ounce) can blueberry pie filling
    • 1 (18.25 ounce) box yellow cake mix
    • 1 cup chopped pecans

    Directions

    Preheat oven to 350 degrees.  Butter a 13x9 inch casserole dish.
    Melt ¾ cup butter in saucepan over low heat.
    Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top.  Cover with dry yellow cake mix and top with pecans.  Drizzle with melted butter and bake for 35-45 minutes.

    Tuesday
    Jan212014

    Lemon Blueberry Cheesecake Bars

    Ingredients

    For the base:

    • Butter, for greasing
    • 2 tbsp. sugar
    • 1/8 tsp. ground cinnamon
    • 9 graham crackers
    • ½ stick unsalted butter, melted

    For the filling:

    • 16 oz cream cheese, room temperature
    • 2 eggs
    • 2 lemons zested and juiced
    • About ½ cup sugar, eyeball it.
    • 1 ½ cups fresh blueberries
    • Powdered sugar, for dusting

    Directions

    For the base:

    Grease the bottom of a 9x9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and gently pat down with the base of a glass.  Bake in the oven for 12 minutes until golden brown.  When done set aside to cool.  

    For the filling:

    Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined.  It should have a smooth consistency.  Pour onto the cooled base and then cover with blueberries.  They will sink slightly but should still be half exposed- as the cake bakes they will sink a little more and break down.  Bake in the oven for 35 minutes or until the center only slightly jiggles.  Remove from the oven and cool completely before refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.  Dust with powdered sugar.