From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: BLUEBERRY RECIPES
Organization: University of Toronto, Engineering Computing Facility
Date: Mon, 17 Aug 1992 22:32:41 GMT


Well, here are some blueberry recipes that arrived *after* I used my blue-
berries (although they certainly make me want to go and buy some more).

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From:	Tara McDermott <tara@socrates.umd.edu>

From:  The Laurel's Kitchen Bread Book

Ingredients:
1 cup blueberries
1 cup pastry whole wheat flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup wheat germ
3 Tbsp. margerine or oil
1/4 cup sucanat (or brown sugar)
1 "egg" (use egg replacer)
3/4 cup soymilk

Preheat oven to 375 degrees.  Grease a 12-cup muffin tin.  (If your
muffin tin makes LARGE muffins, like mine does, just double the
recipe, and cook a few minutes longer than the recipe calls for).

Wash and drain the berries, and set aside.

Sift together the flour, baking powder, salt, and cinnamon.  Add the
wheat germ.  Cream the butter and sugar, and beat in the egg replacer.
Add the milk and dry ingredients, stirring just enough to mix
somewhat, and then fold in the blueberries.  Spoon into muffin cups -
fill them nearly full - and bake for 15 to 20 minutes or until a
toothpick inserted in the center of one muffin comes out clean.

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From:	tracy@apollo.hp.com

Here's a recipe I have made a couple of times, to high critical acclaim.

Blueberry Crumb Cake
====================

1 pint blueberries (2 1/2 c)
1/2 t grated lemon zest
2 1/4 c. all-purpose flour
1 c. sugar
1 1/2 sticks unsalted butter
1 t baking soda
1 egg
1/2 c. plain low-fat yogurt
1 t fresh lemon juice
Tangy Yogurt Cream (recipe below)

1.  Preheat oven to 400.  Butter a round 10 x 1 1/2 inch baking dish or a 
    10 in springform pan.

2.  In a medium bowl, toss the blueberries with the lemon zest.  In a large
    bowl, combine 2 cups of the flour with the sugar.  Using your fingertips
    or a pastry blender, rub or cut in the butter until the mixture resembles
    coarse meal.  Set 1 1/2 cups of the mixture aside for the crumb topping.

3.  In a small bowl, combine the remaining 1/4 c. flour with the baking soda
    and mix well.  Add to the mealy mixture in the large bowl and rub in until
    incorporated.

4.  In a small bowl, lightly beat the egg.  Stir in the yogurt and lemon juice.
    Add to the dry ingredients in the large bowl and stir briefly with a
    wooden spoon until blended.  Fold in 1 cup of the blueberries.

5.  Spread the batter in the prepared dish and scatter the remaining 1 1/2 cups
    blueberries on top.  Sprinkle the reserved mixture over the blueberries.
    Set the dish on a cookie sheet and bake in the middle of the oven for
    about 1 hour, or until the crumbs are golden and a tester inserted in the
    center of the cake comes out clean.  Serve warm or at room temperature
    with the Tany Yogurt Cream on the side.

Tangy Yogurt Cream
==================

1 c. heavy cream, chilled
2 T sugar
1 t lemon juice
1/3 c. plain low-fat yogurt

In a medium bowl, combine all the ingredients and beat until stiff.  Transfer
the cream to a serving bowl and refrigerate, covered, for at least 30 minutes
before serving.

****************************************************************************

From:	Guy Middleton <gamiddle@math.uwaterloo.ca>

Make some crepes.

Heat the bluberries, with some sugar, butter, and cognac.

Spoon bluberries, and some cream cheese, into the crepes.  Put a bunch
of these in a skillet (or chafing dish, if you have one).  Heat it up,
add some more cognac, and flambe' it.

Instead of cognac, you could use rum, or maybe try Grand Marnier (but I
haven't tried it yet, so don't blame me if it doesn't work :-).

****************************************************************************
From:	"janet l mather" <louy@midway.uchicago.edu>

Well not the categories you mentioned but very good and easy.  Mix
chilled berries with some maple syrup and add sour cream.  If you
want you could try more syrup and yogurt.  I came across the suggestion
in some cookbook attributing it to James Beard.  It really does add
a nice flavor.


------------------------------------------------------------------------------
     Debbie Chachra            <chachra@bullet.ecf.utoronto.ca>
------------------------------------------------------------------------------
     The surest defence against evil is extreme individualism, originality
     of thinking, whimsicality, even, if you will, eccentricity....Evil is
     a sucker for solidity.  It always goes for big numbers, for confident 
     granite, for ideological purity, for drilled armies and balanced 
     sheets.
                                                  - Joseph Brodsky
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