Search Results for "Blueberries"
Recipe Results 11 of 17 pages
Blueberry Crisp
Ingredients: 4 cups – fresh blueberries (2 pints) 1/2 cup sugar 2 tablespoons sugar 1 cup – whole wheat flour 1 cup – rolled oats 1 teaspoon – ground cinnamon 1/4 cup – margarine (1/2 stick) 4 tablespoons – canola oil Directions: Preheat oven to 350°F. In a lightly greased 10-inch round or 9 X
Blueberry Muffins with Salted Honey Crumble
Ingredients for Crumble ½ cup – light brown sugar 10 tablespoons – unsalted butter, softened 4 tablespoons – clover honey ½ teaspoon – vanilla extract 1¼ cup – all-purpose flour 1½ teaspoons – kosher salt Ingredients for Muffins 2 cups – all-purpose flour 2 teaspoons – baking powder ½ teaspoon – kosher salt 1 cup
Superfast Blueberry Cobbler
Ingredients: 1/2 cup butter, melted 1 cup Martha White® Self-Rising Flour 3/4 cup sugar, divided 3/4 cup milk 2 cups fresh or frozen blueberries 1/2 cup water Directions: HEAT oven to 350°F. Pour melted butter in 10 x 6-inch (1 1/2-quart) baking dish, coating bottom evenly. Combine flour, 1/4 cup of the sugar and milk
Fruit Cobbler
Ingredients: 4 tablespoons butter 3/4 cup self-rising flour 3/4 cup milk 3/4 cup and 2 tablespoons sugar, divided 1 teaspoon vanilla 2 1/2 cups fresh peaches, peeled and sliced 1 cup fresh or frozen blackberries
Fruit and Yogurt Elbow Salad
Ingredients: 1 (13.25 oz) box elbows 1 1/2 cups low-fat vanilla or Greek yogurt 1 tablespoon honey (optional) 1 teaspoon ground cinnamon 4 cups fruit (apples, strawberries, blueberries, peaches, grapes, kiwi, etc., cut into bite-size pieces) 1/4 cup chopped fresh mint (optional) 1/3 cup sliced almonds, toasted Directions: Cook pasta according to package ; drain.
Blueberry crisp
3 cups fresh blueberries, washed and drained 1/3 cup granulated sugar 1 tablespoon cold butter, cut into pieces 1/4 cup melted butter 1/3 cup brown sugar 2/3 cup sifted all-purpose flour Dash salt 1/4 teaspoon baking soda 2/3 cup quick cooking rolled oats Heat oven to 325. Butter an 11 by 7 baking dish. Combine
Independence cake
Makes 20 servings Ingredients: 1 cup water 1 cup instant mashed potato flakes 2 2/3 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 2/3 cups granulated sugar 1 cup (2 sticks) butter or margarine, softened 4 large eggs 3/4 cup milk 2 cups (12-ounce
Honey Gingered Fruit Salad
Ingredients 1 large mango, peeled and cut into chunks 1 cup fresh blueberries 1 small banana, peeled and sliced 1 cup strawberries 1 cup seedless green grapes 1 cup nectarines, sliced 1 cup kiwifruit, peeled and sliced Honey Ginger Sauce: 1?3 cup 100% orange juice 2 tablespoons lemon juice 1 tablespoon honey 1?8 teaspoon ground
Lemony Berry Muffins
Ingredients 1 package (18.25 oz) lemon cake mix 4 eggs 1 cup low-fat or nonfat milk 1/2 cup butter, softened 1 cup fresh or frozen blueberries Directions Preheat oven to 350°. Evenly coat 24 muffin cups with nonstick vegetable cooking spray. In large bowl, beat together all ingredients, except blueberries. Spoon mixture into cups, filling
Classic Corn Muffins
Ingredients 1 cup cornmeal 1 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 2-4 tablespoons sugar (optional) 2 eggs 1 cup milk 1/4 cup oil or melted margarine Directions Preheat oven to 400°. Grease muffin pans or spray with non-stick cooking spray. Stir together cornmeal, flour, baking powder, salt and sugar in a large
