Uncle Bill's Recipe Book
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    Blueberry Cornbread Pudding with Blueberry Coulis


    • 6 cups prepared cornbread cut in small cubes
    • 1 cup sugar
    • 1 teaspoon ground cinnamon:
    • 2 cups milk
    • 1 cup heavy (whipping) cream
    • 4 eggs
    • 3 egg yolks
    • 2 teaspoons vanilla extract
    • 2 cups fresh or frozen blueberries
    • ½ cup unsalted pistachios, skins removed

    Blueberry Cornbread Pudding Instructions: 

    • Preheat oven to 225°F
    • On a baking sheet, place cornbread cubes
    • Bake until dry, stirring occasionally, about 1 hour
    • Cool
    • Increase oven temperature to 375°F
    • Grease a 10- x 12-inch pan
    • In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract
    • Gently stir in cornbread until coated
    • Stir in blueberries and pistachios
    • Transfer blueberry mixture to prepared pan
    • Cover
    • Bake at 375°F for 45 minutes
    • Uncover
    • Bake until golden, about 20 minutes
    • Cool
    • To serve: Cut pudding in 3-inch squares
    • Arrange on plates
    • Drizzle Blueberry Coulis around and over pudding
    • Serve with additional blueberries and whipped cream, if desired

    Blueberry Coulis Instructions:

    1. In a saucepan, combine ½ cup sugar with 1 cup water
    2. Bring to a boil
    3. Over low heat, simmer until sugar dissolves
    4. Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice
    5. Simmer until blueberries soften, about 3 minutes
    6. Transfer to a blender container
    7. Purée
    8. Force mixture through a fine sieve
    9. Cool



    Blueberry Coffee Cake


    • 1/3 cup rolled oats
    • 1/3 cup flour
    • 1/4 cup sugar
    • 1-1/4 teaspoons cinnamon
    • 1/4 teaspoon salt
    • 3 tablespoons butter, softened


    • 1-2/3 cups flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 6 tablespoons butter, softened
    • 1 cup sugar
    • 2 large eggs
    • 1/2 cup reduced-fat sour cream
    • 1/4 cup fat-free half-and-half
    • 1 teaspoon vanilla
    • 2 cups fresh or frozen (not thawed) blueberries


    1      Preheat oven to 350°F.

    2      Spray a 9 x 9-inch baking pan with non-stick spray.

    3      Make the topping: In a small bowl, stir oats, flour, sugar, cinnamon and salt.

    4      Add butter and blend until crumbly. Set aside.

    5      Make the cake batter: In a medium bowl, stir together flour, baking powder and salt; set aside.

    6      In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute.

    7      Add the eggs, sour cream, half-and-half and vanilla; beat until well blended, about 1 minute.

    8      Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula until blended, about 30 seconds.

    9    Increase speed to medium and mix just until well blended, about 30 seconds.

    10  With a rubber spatula, gently fold in the blueberries.

    11  Turn batter into prepared pan.

    12  Sprinkle the topping mixture evenly on top; press lightly.

    13  Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.

    14  Let cool in pan 30 minutes before serving. 

    Number of servings (yield): 16



    Blueberry Vinegar



    • 2 cups fresh or frozen blueberries
    • 2 cups white wine vinegar
    • 2 tablespoons sugar



    1      In a large non-reactive saucepan, crush the blueberries with a potato masher or back of a large spoon.             Stir in vinegar and sugar; bring to a boil and stir until sugar dissolves.  Remove from heat and allow to             cool.

    2      Pour the mixture into 1-quart jar or storage container; cover and refrigerate 48 hours to allow flavors to           blend.

    3      In a fine wire sieve, strain blueberry mixture pressing out as much liquid as possible; discard solids. Line           the sieve with cheesecloth and strain out finer particles. Pour vinegar into a glass bottle or jar and cover.           Refrigerate.

    Preparation time: 48 hours including marinating time

    Cooking time: 10 minutes

    Uses: vinaigrettes; marinades and glazes for red meat and game; barbecue sauces; beverages

    Yield: 1-1/2 cups


    Link: http://www.blueberrycouncil.org/blueberry-recipe/blueberry-vinegar/


    Blueberry Sorbet


    This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.



    • 4 cups fresh or thawed, frozen blueberries
    • 1 can (6 ounces) frozen apple juice concentrate



    1      In the container of a food processor or blender, combine blueberries and apple juice concentrate

    2      Whirl until liquefied

    3      Pour into a 11 X 7-inch baking pan

    4      Cover and freeze until firm around the edges, about 2 hours

    5      With a heavy spoon, break frozen mixture into pieces

    6      Place mixture in a processor or blender container

    7      Whirl until smooth but not completely melted

    8      Spoon into a 9 X 5-inch loaf pan

    9      Cover and freeze until firm

    10    Serve within a few days


    Quick Notes:

    Yield: 4 cups

    Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholestero

    Number of servings (yield): 6


    Link: http://www.blueberrycouncil.org/blueberry-recipe/blueberry-sorbet/


    Blueberry and Goat Cheese Salad

    Highbush Blueberry Council


    • 4 cups mixed salad greens
    • 3 to 4 ounces goat cheese or other soft cheese
    • 1 cup fresh blueberries
    • ½ cup pecans or walnuts*
    • ¼ cup prepared Italian or balsamic dressing


    1. Arrange greens on four salad plates, dividing evenly
    2. Slice or shape goat cheese to form four rounds
    3. Arrange in center of each plate
    4. Sprinkle blueberries and pecans on greens
    5. Drizzle dressing over saladsuick notes

    * To crisp nuts and bring out their full flavor, toast them in a 300º F oven for about 5 minutes

    Yield: 4 servings

    Nutrition info/per portion:

    • 230 calories
    • 6.5 grams protein
    • 10 grams carbohydrates
    • 3 grams dietary fiber
    • 19 grams fat
    • 4.6 grams saturated fat

    Source: Highbush Blueberry Council

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