Escolar Documentos
Profissional Documentos
Cultura Documentos
OF
BLUEBERRIES
BY
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THE HEALING POWERS
OF
BLUEBERRIES
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CONTENTS
Title Page 1
Subtitle Page 3
Contents 4
Copyright Information 5
Dedication 6
Special Thanks 7
About The Author 8
Other Books 9
History 10
Blueberry-Comparison Chart 13
Scientific Classification 14
Cultivation 15
Growing Areas 26
Growing Seasons 27
Uses Of Blueberries 28
Health 29
What Its Good For? 31
The Improved Blueberry 34
Your Daily Dosage 35
Here Are Some Blueberry Recipes 37
Comments Are Welcomed 81
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COPYRIGHT INFORMATION
5
DEDICATION
6
SPECIAL THANKS
7
ABOUT THE AUTHOR
8
OTHER BOOKS
Here is a list of other books of interest
written by the same author.
2006
The Powers Of Garlic
Katoomba-Columbia
Speaking To God Through Prayers
The Meaning Of New Birth
The Complete Book On Angels
Ginger The Herb And Root Guide
Chamomile The Healing Herb
The Healing Powers Of Aloe Vera
The Healing Powers Of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers Of Pomegranate
2007
The Healing Powers Of BLUEBERRIES
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HISTORY
IN THE BEGINNING
Gen 1:1 In the beginning God created the heaven and the earth.
Gen 1:29 And God said, Behold, I have given you every herb bearing seed, which
is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding
seed; to you it shall be for meat.
Gen 1:30 And to every beast of the earth, and to every fowl of the air, and to every thing
that creepeth upon the earth, wherein there is life, I have given every green herb for meat:
and it was so.
Rev 22:2 In the midst of the street of it, and on either side of the river, was there the tree
of life, which bare twelve manner of fruits, and yielded her fruit every month: and the
leaves of the tree were for the healing of the nations.
WHAT IS BLUEBERRIES?
All the species whose common names in English includes blueberry are
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currently classified in section Cyanococcus of the genus Vaccinium. Other
sections in the genus, native to other parts of the world including Europe,
include other wild shrubs that produce edible berries such as cranberries,
bilberries and cowberries. Many of these plants have blue berries and they
are very similar in use and in taste to blueberries. Furthermore their names in
languages other than English often translate to or as blueberries, e.g.
Scots Blaeberry and Norwegian Blaboer. There is thus considerable scope
for confusion. This book, however, only deals with the plants that are called
blueberry in English, i.e. section Cyanococcus of the genus.
FOR CENTURIES:
For centuries, blueberries were gathered from forests and the bogs by Native
Americans and were consumed fresh and also preserved. The Northeast
Native American tribes revered blueberries and much folklore developed
around them. The blossom end of each berry, the calyx, for the shape of a
perfect five-pointed star; the elders of the tribe would tell of how the Great
Spirit sent star berries to relieve the childrens hunger during a famine.
Parts of the blueberry plant were also used as medicine. A tea made from the
leaves of the plant was also thought to be good for the blood. Blueberry juice
was used to treat coughs. The juice also made an excellent dye for baskets as
well as cloths. In food preparations, dried blueberries were added to stews,
soups and to meats. The dried berries were also crushed into a powder and
rubbed into meat for flavor. Blueberries were also used for medicinal
purposes along with the leaves and roots. A beef jerky called Sautauthig
(pronounced saw-taw-teeg), was made with dried blueberries and meat and
was consumed all year round.
BLUEBERRY THANKGIVING
During the 17th century, settlers from England arrived in the New World to
begin colonies. Immediately, they set about clearing the land and
establishing farms for they could not rely solely on supplies from England.
But the land and the climate were far different from what they left behind.
Many early attempts at farming failed.
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neighbors, the Wampanoag Indians taught the settlers new skills that helped
them survive. The Indians showed them how to plant corn and how to gather
and use native plants to supplement their food supply. One important native
crop was the blueberries. The colonists learned from Native Americans how
to gather blueberries, how to dry them under the summers sun and store
them for the winter.
OTHER SPECIES:
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BLUEBERRIES - COMPARISON
CHART
EARLY SEASON
MID SEASON
LATE MIDSEASON
LATE SEASON
Code
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SCIENTIFIC CLASSIFICATION
Blueberry fruit
Scientific Classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Ericales
Family: Ericaceae
Genus: Vaccinium
Section: Cycanococcus
Rydb.
Species
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CULTIVATION
These plants or blueberries are both cultivated or they are picked wild. In
North America, the most common cultivated species is the V. corymbosum,
or the Northern Highbush Blueberry. Hybrids of this with other
Vaccinium species adapted to southern United States climates are known
collectively as Southern Highbush Blueberries.
Blueberry Flowers
The wild blueberries, are smaller and they are much more expensive than the
cultivated ones, and they are prized for their intense flavour and colour. The
Lowbush Blueberry, V. angustifolium, is found from Newfoundland
westward and southward to Michigan and West Virginia. In some areas it
produces natural blueberry barrens, where it is practically the only species
covering large areas. Several First Nation communities in Ontario are
involved in harvesting wild blueberries. Low bush species are fire-tolerant
and blueberry production often increases following a forest fire as the plants
regenerate rapidly and benefit from removal of competing vegetation.
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Rabbiteye Blueberry (V. virgatum) is a southern type of blueberry
produced from the Carolinas to the Gulf Coast states.
Other important species in North America also includes (V. pallidum), the
Hillside or Dryland Blueberry. It is a native to the eastern United States,
but common in the Appalachians and the Piedmont of the Southeast.
Sparkleberry, V. arboreum, is a common wild species on sandy soils in
southeastern United States. Its fruit are important to wildlife, and the flowers
are very important to beekeepers.
Many growers in Italy, France and Austria realized too that it pays to
cultivate highbush blueberries, and that good economic gain can be
obtained, according to an industry researcher. Even in Belgium and
Norway some very promising trials with special methods of blueberry
cultivation resulted in a limited commercial production which is very
successful. . Except in the United Kingdom, Spain and Ireland, a
blueberry industry is developing in all regions where the production is
possible due to the climate and edaphic conditions (Nauman, 1993).
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In the 1950s blueberries were first introduced to Australia, but the effort was
unsuccessful. In the early 1970s, David Jones from the Victorian
Department of Agriculture imported seeds from the United States and a
section trial was started. This work was continued by Ridley Bell, who
imported more American varieties of the plants. In the middle of 1970s the
Australian Blueberry Growers Association (ABGA) was formed. (Clayton-
Greene).
By the early 1980s, the blueberry industry was started in New Zealand and it
is still growing. (BNZ, n.d)
This plant, the Wild Mountain Rainer Blueberries grow naturally organic
high in the foothills of the Cascade Mountains of the Pacific Northwest. This
plant is so closely related to the regions wild huckleberries few pickers know
or can tell the difference. However, a close look immediately reveals a
unique wild berry fruit much different in size and appearance from the
Northwest Wild Blue Huckleberries.
The Wild Mountain Rainer Blueberries are most often smaller in size and
possess a unique tangy, sweet yet tart taste and flavor very different from
sweet tasting wild blue huckleberries. In addition to the wonderful full-
bodied flavor, wild blueberries grow on low bushes that produce fruit with
slightly white powdered look covering a berry that can range in colour from
sky blue to a dark brown.
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Wild Mountain Rainer Blueberry
HUCKLEBERRY
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Ericaceae Vaccinium sp.
Highbush blueberry V. corymbosum L.
Several species of blueberries are native to the United States, and fruits of
many are gathered from the wild. The three species listed are the ones in
commercial culture. The lowbush is not commercially planted, but thousands
of acres of natural stands are pruned, sprayed and also harvested. The
highbush varieties, produced by breeding during the past century, are now
widely grown. The Rabbiteye is increasing in importance in the Southeast.
Plants of all are woody shrubs, varying from 2 to 3 feet in the lowbush to 10
or more feet in the highbush and rabbiteye, but in cultivation held to 5 to 6
feet by pruning.
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Wild Red Huckleberry
LOWBUSH BLUEBERRY
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recreational berry pickers, black bears, rodents and birds. The Lowbush
Blueberry is the state fruit of Maine.
This plant is also the most common commercially grown blueberry in North
America. In the wild, it is enjoyed by many different birds, bears, and other
small mammals. This is the state fruit of New Jersey.
Outside of its natural range, it has been introduced into British Columbia and
the state of Washington and further afield into Great Britain and also
Australia. Hybridized forms, known as Southern Highbush Blueberries, have
been introduced into southern parts of North America.
VACCINIUM DARROWII
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group (Vaccinium sect. Cyanococcus).This plant is native to the southern
United States, in Alabama, Florida, Georgia, Louisiana, and Mississippi.
The species is grown both for its edible fruit, and as an ornamental plant in
gardens.
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Last season: Ozarkblue (Piedmont only).
VACCINIUM ELLIOTTII
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CANADIAN BLUEBERRY
This native plant is also grown commercially in Canada and Maine, mainly
harvested from managed wild patches. It is an important food source for
deers, black bears, and other small mammals and birds.
RABBITEYE BLUEBERRY
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It is a deciduous shrub growing to 4 meters tall, though usually less,
commonly only 1 to 2 meters tall. The leaves are spirally arranged,
oblancceolate to narrow elliptic, 3 to 6 cm long. The flowers of this plant are
white, bell-shaped, 5 mm long. The fruit is a berry which is 5 mm in
diameter, dark blue to black, bloomed pale blue-gray by a thin wax coating.
It grows best on acid soil and is subject to few pests and diseases.
Rabbiteye blueberries are self infertile and must have two or more varieties
to pollenize each other. Honeybees are inefficient pollinators, and carpenter
bees frequently cut the corollas to rob nectar without pollinating the flowers.
Rabbiteye do best when they are pollinated by buzz pollination bees, such as
the native southeastern blueberry bee, Habropoda laboriosa.
The species is cultivated for its edible berries, which are similar to other
blueberries. It is also grown as an ornamental plant for its fall colors,
typically bright orange or red.
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GROWING AREAS
The State of Maine in the U.S. produces 25% of all the blueberries in North
America, making it the largest producer in the world. Maines 24,295
hectares which is roughly about 60,023 acres of blueberry were propagated
from native plants that occur naturally in the understorey of its coastal
forests. The Maine crop requires about 50,000 beehives for pollination, with
most of the hives being trucked in from other parts of the United States for
that purpose.
The other states such as, New York, Michigan, North Carolina and New
Jersey are large producers of Highbush Blueberries.
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GROWING SEASONS
Many sources give different periods for the growing season in the southern
hemisphere. But according to the University of California Extension Service,
Argentina, Chile and New Zealand begin harvesting in the winter and they
continue till mid-March, when Chilean blueberries are held over in
controlled-atmosphere storage for a proximately six weeks. As the result,
blueberries reach annual peak prices in mid-April. (Gaskell, 2006).
In the country of Chile, San Jose Farms, which reports that (according to its
Web site) that it is one of the oldest blueberry producers in the country and
that (it started in the early 1990s), and also states that its harvest season
starts in November and continues through to March. (San Jose, n.d.).
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USES OF BLUEBERRY
Many people use blueberries in jellies, pies and jams, or baked into muffins,
and are an ingredient in many other snacks and delicacies. Some baked
products incorporate artificial blueberries.
Blueberry jam is a jam that is made out of blueberries, sugar and water, and
fruit pectin. Commercial jams often contain preservatives such as citric acid.
Premium jams artisanal blueberry jam is produced in Canada as well as the
United States from wild blueberries, such are smaller and are more difficult
to harvest but it has more intensely flavour than cultivated blueberries. Most
production is in Maine, northern Ontario, and in the Saguenay-Lac-Saint-
Jean region of Quebec.
In the last couple of years, blueberry juice has entered the market and is
now considered a whole new category of juice in the beverage aisle of
supermarkets and other grocery stores. The last new juice category that was
successful included was cranberry juice, over 60 years ago. Blueberry juice
brands include, POM, TrueBlue, and R.W. Knudsen Family.
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HEALTH
Recent USDA studies has shown that Wild Blueberries are a taste way to eat
right and stay healthy. Scientists at the Jean Mayer USDA Human Nutrition
Research Center on Aging ranked blueberries as #1 in antioxidant activity
compared with 40 other commercially available fruits and vegetables. Fresh,
frozen, canned or dried, blueberries are number one in antioxidant activity
when measured against comparable forms of other commercially available
fruits and vegetables.
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Every day, the cells in our body wage war against free radicals, unstable
oxygen molecules associated with cancer, heart disease and also the effects
of aging. Antioxidants, natural substance that are found in the Wild
Blueberries and other fruits and vegetables, come to the aid and rescue of the
cells, neutralizing free radicals and in turn keeping us healthy.
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WHAT ITS GOOD FOR?
Blueberries are good for the following:
HEALTH BENEFITS:
Calcium
Iron
Magnesium
Phosphorus
Potassium
Sodium
Zinc
Copper
Manganese
Selenium
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CONTAINS THESE VITAMINS:
Tryptophan
Threonine
Isoleucine
Leucine
Lysine
Methionine
Cystine
Phenylalanine
Tyrosine
Valine
Arginine
Histidine
Alanine
Aspartic acid
Glutamic acid
Glycine
Procine
Proline
Serine
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CULINARY BENEFITS:
Muffins
Jams
Jellies
Breads and Rolls
Pies
And other snacks and delicacies
OTHER
As a dye
Dying clothes
COMMERCIAL BENEFITS:
Juice
Tea
Beverages
Dairy products - yogurt, ice cream,
Purees and concentrates
Specialty products
And some other products
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THE IMPROVED BLUEBERRY
Over the last decades, plat breeders and pathologists have worked to identify
and enhance the desirable features of various cultivars of highbush
blueberries. For decades cultivated and highbush blueberries have been
improved through natural selection and plant breeding programs to produce
an optimal blueberry with desirable flavor, texture and color for fresh and
processed markets. Cultivated varieties have been enhanced to offer
magnificent plump berries with deep, rich color and a delicious fruity flavor.
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YOUR DAILY DOSAGE
It is easy to include blueberries into your daily life and routine. Antioxidants
and other beneficial phytonutrients are concentrated in the pigments of
deeply colored fruits and vegetables - thats why color is the key to healthy
eating.
FOR CHILDREN
2 to 3 years old
1 cup fruit
1 cup veggies
4 to 8 years old
1 to 1 cups of fruit
1 cups of veggies
GIRLS
9 to 13 years old
1 cups of fruit
2 cups of veggies
14 to 18 years old
1 cups of fruit
2 cups of veggies
BOYS
9 to 13 years old
1 cups of fruit
2 cups of veggies
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14 to 18 years old
2 cups of fruit
3 cups of veggies
WOMEN
19 to 30 years old
2 cups of fruit
2 cups of veggies
31 to 50 years old
1 cups of fruit
2 cups of veggies
1 cups of fruit
2 cups of veggies
MEN
19 to 30 years old
2 cups of fruit
3 cups of veggies
31 to 50 years old
2 cups of fruit
3 cups of veggies
2 cups of fruit
2 cups of veggies
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HERE ARE SOME BLUEBERRY
RECIPES
Here are some of my favorite Blueberry recipes.
Method:
Beat the cream cheese in a mixing bowl. Add all your ingredients except the
chopped red peppers, then mix well.
Place the cheese mixture on the center of a piece of plastic wrap. Bring
corners up to meet and seal around cheese, molding mixture into a ball.
Refrigerate overnight.
Remove from refrigerator and form once again into a ball. Mixture will be
stiff and easy to form. Roll cheese ball in finely chopped red peppers to
cover.
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BUTTERMILK BLUEBERRY MUFFINS
Sift all your ingredients together into a large mixing bowl. Mix well and add
your buttermilk, eggs, and butter which have been melted and browned
slightly. Mix well. Fold in your blueberries. Fill a well-greased muffin tins
half full and bake in an oven at 400 F for about 20 minutes.
Method:
Day before: Cook your sausage and drain well. Stir together your flour,
baking powder and baking soda. In a large mixing bowl, beat butter until
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fluffy. Add in your sugar and beat until it is well blended. Add in your eggs,
one at a time, beat well after each. Alternate adding flour mixture and sour
cream and creamed ingredients; mix well. Fold in sausage and blueberries.
Pour batter into an ungreased 13x9x2 baking pan. Sprinkle pecans on top.
Refrigerate overnight. Preheat to 350 F. Bake for 35 to 40 minutes, until it is
well done. Cool on wire rack.
Ingredients:
Method:
In a 9x13 making pan, stir together margarine, honey and brown sugar. Mix
oats, cereal, sunflower seeds and cinnamon. Stir every 5 minutes, bake in a
preheated oven for 15 minutes. Stir in the wheat germ, almonds, almond
extract and your vanilla. Bake 10 minutes or until it is golden brown.
Remove from oven and immediately stir in your dried blueberries. Allow
mix to cool before storing.
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BLUEBERRY SPICE SWIRL BREAD
Ingredients:
Method:
In a large mixing bowl stir together 1 cup of flour, oats, dry milk, yeast and
salt; than set aside.
Hear your water, molasses and oil until warm, 130 degrees F. Pour warm
liquid over flour-yeast mixture in large bowl. Add your egg and beat with an
electric mixer on low speed for about 3 minutes. By hand, stir in 3 cups of
flour. When the dough can be handled, remove from bowl and knead with
hands for 7 minutes, incorporating the remaining cups of flour if needed,
until the dough is firm yet smooth. Place in a greased bowl, cover with
greased waxed paper and let the rest in a warm, humid place free from drafts
until doubled in size, about 1 hour.
Punch the dough and divided it in half. Roll each half into a rectangle, 8x16
inches. Brush each half with melted butter. Combine sugar and cinnamon
and sprinkle over both halves. Sprinkle the dried blueberries evenly over the
cinnamon mixture. Starting at the short end, roll each half tightly. With the
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seam sides down, place in prepared pans. Cover with greased waxed paper
and let rest in a warm, humid place until doubled in size, about 1 hour.
Bake in preheated oven at 350 F. for about 40 minutes or until the bread is
golden brown and sounds hollow when tapped. Remove the bread from pans
and allow them to cool on a wire rack.
Makes: 2 Loaves
Blueberry filling:
Glaze:
Method:
Preheat the oven to 375 degrees F. Coat 12 muffin cups with vegetable
cooking spray. In a small saucepan, combine your blueberries filling
ingredients, stirring to dissolve cornstarch. Cook over medium heat, stir
constantly until thick and bubbly (about 3 minutes). Set aside to cool for
about 10 minutes. Unroll pizza dough onto a lightly floured surface; pat into
a 12x9 inch rectangle. Spread the blueberry filling over dough, leaving a
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inch border along the sides. Beginning with a long side, roll up jelly-roll
fashion; pinch seam to seal (do not seal the ends of roll). Cut into 12 (1
inch) slices. Place slices, cut side up, in coated muffin cups. Bake 15
minutes or until lightly browned. Remove rolls from pan; cool on a wire
rack for at least 15 minutes before adding your glaze.
For glaze; Combine powdered sugar, milk and grated orange peel, stirring
until smooth. Drizzle icing over the rolls.
Makes: 12 rolls
Ingredients:
Method:
Cut white bread into cubes and place into a 9x13 inch pan. Distribute
blueberries evenly over the bread cubes.
Microwave cream cheese in a bowl for 2 minutes. Stir carefully and add
cup of sugar, cup of sour cream, and 1 teaspoon of vanilla. Spread over
blueberries.
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Cut French bread into approximately 1 inch slices and place on top of cream
cheese mixture.
Beat eggs, milk, half and half, cinnamon, and nutmeg together. Pour over the
bread. Cover with aluminum foil and refrigerate overnight.
Ingredients:
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cup of raisins
1/3 cup of chopped walnuts (optional)
Method:
Preheat your oven to 400 degrees F. Prepare muffin tin by lining with paper
muffin liners.
In a large bowl combine your flour, oats, brown sugar, baking powder,
baking soda and cinnamon.
In a medium mixing bowl place your combine milk, molasses, oil and egg.
Mix it well in the center of the dry ingredients and add the milk mixture all
at once. Stir just until the dry ingredients are moistened. Sprinkle
blueberries, carrots, walnuts and raisins over the muffin batter. Gently fold
in the ingredients until it is evenly mixed. Spoon mixture into prepared
muffin tins.
Makes: 18 Muffins
Ingredients:
Method:
Place 1 cup of blueberries into a blender or food processor and process until
very smooth. Pour through a strainer to remove skins. To strained
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blueberries add the buttermilk and plain yogurt, stirring to mix well.
Refrigerate until thoroughly chilled.
To serve the soup, divide the blueberry mixture among two bowls. Divide
the raspberry mixture in half and carefully add to one side of the blueberry
mixture in each bowl. With the tip of a knife, swirl the blueberry and
raspberry together. Garnish the soup with the remaining cup of
blueberries.
Makes: 2 servings
Nutrition Information:
Dressing:
Salad:
Method:
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Note:
Dressing:
Ingredients:
Method:
46
Makes: 12 (1 cup) serving
Nutrition Information:
Calories 191; Total Fats 4 g; Cholesterol 36 mg; Sodium 382 mg; Potassium
203 mg; Total Carbohydrates 21 g; Protein 16 g.
Ingredients:
Method:
Makes: 6 servings
Ingredients:
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Method:
Melt the chocolate in a pan over hot water (double boiler method). Do not let
the water come to a boil. When the chocolate is completely melted, remove
from heat. Stir in the remaining ingredients immediately. Place the
teaspoonful, or desired size, onto waxed paper. Let cool completely before
removing.
Ingredients:
Method:
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
Stir over low heat until getatin is completely dissolved (about 1 minute). Stir
in the lemon juice; set aside to coo. In a large mixing bowl, add blueberries,
strawberries and confectioners sugar; toss to coat. Stir in dissolved gelatin.
Fold in whipped topping; spoon pie mixture into crust. Refrigerate 3 to 4
hours or until firm. Garnish suggestions; whipped topping, additional fresh
fruit or serve with blueberry sauce.
Makes: 8 servings
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BLUEBERRY SAUCE
Ingredients:
Method:
Combine all the ingredients in a medium saucepan. Cook and stir constantly
over medium heat 4 to 5 minutes or until the solution is thickened
Ingredients:
1 teaspoon of vanilla
1 can (16 oz.) of chunky fruits in light syrup, drain and reserve 3 tablespoons
of juice
cup of miniature marshmallows
2 cups of vanilla yogurt
1 cup of fresh or frozen blueberries
1 large banana, thinly sliced
Method:
In a small mixing bowl, mix reserved fruit juice and vanilla. Stir in the
marshmallows, blend to coat each piece. Set aside. In a medium mixing
bowl, add your drained fruit, yogurt, blueberries and banana. Fold in your
marshmallow mixture. Prepare for freezing by following one of the ideas
listed or use your own creative method. Place mixture in a 9x5x3 inch loaf
pan; freeze. Allow to stand in refrigerator for a full 1 hour before cutting into
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slices to serve. Divide mixture into dessert glasses and freeze until it is firm.
Allow to stand in the refrigerator for 20 minutes before serving. Divide
mixture into 6 ounce paper cups, placing a wooden craft stick in the center
of each cup. Freeze until firm. Peel off the paper before serving.
Ingredients:
cups of sugar
3 tablespoons of cornstarch
1/8 teaspoon of salt
Grated peel of 1 lime
1 tablespoon of fresh lime juice
4 cups of fresh blueberries, rinsed and well drained
1 pint heavy cream
1 teaspoon of vanilla
3 tablespoons of sugar
1 baked 9 inch pie crust, cooled (either homemade or store bought)
Method:
Whip cream with vanilla and remaining 3 tablespoons of sugar until stiff
peaks form. Spread about whipped cream in bottom of pie with spatula.
Top with blueberry mixture. Garnish top of pie with whipped cream, or
serve remaining whipped cream in bowl with pie. Chill pie at least hour.
Makes: 6 to 8 servings
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BLUEBERRY CREAM CHEESE PIE
Ingredients:
Topping:
Method:
Bake pie crust in the oven at 350 degrees F. for 15 minutes. Blend cheese,
eggs, sugar, vanilla and walnuts, pour over pie crust; return to oven for
another 10 minutes. Cool. For topping, mix 2 cups of blueberries with cup
of sugar; set aside. In a saucepan, mix remaining sugar, cornstarch,
cinnamon, salt and water. Add remaining blueberries, then butter. Bring to a
boil and simmer until it has thickened. Add sugared blueberries. Cool. Pour
into pie shell.
BLUEBERRY BARS
Ingredients:
51
For blueberry filling:
Method:
Preheat oven to 350 degrees F. Lightly grease the bottom of a 9x13 inch pan.
In a small saucepan, combine blueberries filling ingredients; stir until
cornstarch is dissolved. Cook over medium heat, stir constantly until thick
and bubbly (about 5 minutes). Set aside to cool slightly.
While the crust is baking, in another medium bowl mix together cream
cheese filling with an electric mixer set on medium speed until well blended;
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pour into baked crust. Spoon blueberry filling over cream cheese filling,
swirl with knife to blend. Sprinkle reserved crumb mixture over filling. Bake
20 to 25 minutes or until lightly browned. Cool completely. Once cooled
then cut into bars.
Makes: 36 bars
Ingredients:
2 cups of flour
1 teaspoon sugar
teaspoon of salt
2/3 cup shortening
1 teaspoon of vanilla
4 tablespoons of cold water
Filling:
Method:
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Combine all your dry ingredients. Cut in shortening with pastry blender or
with two knives, until it resembles course crumbs. In a separate container,
combine vanilla with the cold water, add to dry ingredients, tossing with
fork until dough forms a soft ball. Wrap in plastic wrap and refrigerate for
about 20 minutes, then roll out about 2/3 of the dough on a lightly floured
surface. Gently line a 9 inch plate, allowing about inch to overhang. Roll
remaining dough to about a 10 inch circle. Cut into inch strips with a knife
or with a pastry wheel.
In the meanwhile, place the blueberries in a bowl and sprinkle with lemon
juice. In a separate mixing bowl, mix sugar, corn starch, cinnamon and
lemon peel. Add this to the blueberries and combine well. Transfer to pastry
shell. Dot with butter. Weave the strips of prepared pastry over top until
covered. Moisten rim with water. Press ends of strips to rim. Fold the
overhanging pastry over and flute the edges. Brush with milk or egg white.
Place in 400 degrees F. oven for about 10 minutes. Reduce the heat to 350
degrees F. and bake for 30 to 40 minutes longer, or until crust is golden
brown. Cool on a wire rack before cutting.
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BLUEBERRY LEATHER SMOOTHIE
Ingredients:
Method:
Note: By placing a potholder in the oven door to keep it ajar will help dry
the leather by allowing the moister to escape.
Ingredients:
1 cup sugar
cup of butter or margarine
2 large eggs
cup of milk
2 cups of fresh or frozen blueberries
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1 cups of graham cracker crumbs
1 cup of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
Method:
Cream the butter and beat in the sugar. Beat in eggs, one at a time. Stir in
milk. Combine blueberries, graham cracker crumbs, flour, baking powder
and baking soda. Add all at once and beat until batter is smooth. Pour into a
well greased 8 inch spring-form baking pan. Bake in preheated oven (375
degrees F) for about 50 to 60 minutes or until the top is richly browned.
Serve warm or cold topped with sweetened whipped cream or whipped
topping.
Ingredients:
Method:
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starch, lemon peel, lemon juice and cinnamon. Cook over medium heat, stir
constantly, until mixture just starts to bubble. Lower the heat and let simmer
about 5 minutes or until the mixture has thickened, stirring frequently. In
another mixing bowl thoroughly combine flour, sugar, baking powder,
orange rind and salt. Cut in shortening until mixture resembles course
crumbs. In an small bowl combine your milk and egg. Beat slightly to
combine. Pour all at once into flour mixture and stir just until all flour is
moistened. Transfer hot blueberry to 2 quart baking dish. Drop heaping
tablespoons of biscuit dough into fruit. Bake at 400 degrees F. for 20 to 25
minutes or until biscuits are browned. Serve with whipped cream or ice
cream, if desired.
Makes: 4 to 6 servings
Ingredients:
Method:
In a large mixing bowl, mix your sugar, shortening, eggs and milk until well
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blended. Stir in flour, baking powder, salt, nutmeg, and cloves. Fold in
blueberries. Spread batter into a well greased 9x9 inch pan. Combine
remaining ingredients and mix until crumbly. Sprinkle crumbs over batter.
Bake in a preheated oven (375 degrees F.) for 45 to 50 minutes or until top
springs back when lightly touched. Serve warm, cut into squares.
Ingredients:
Method:
Reserving marinade, remove chicken and pat dry with a paper towel.
To Grill Chicken:
Place over medium heat, cooking for 8 to 12 minutes per side or until the
juices are no longer pink when the chicken is cut to the bone. Serve the
chicken with blueberry-raspberry sauce.
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Note:
The chicken can also be prepared using a broiler, microwave or pan saute
method.
Makes: 4 servings
Nutrition Information:
Ingredients:
Method:
Sprinkle the Cornish hens inside with and out with salt and pepper. Mix oil,
lemon juice and Angostura bitters; brush the Cornish hens with the mixture
inside and out. Fill each bird with of blueberries and teaspoon of sugar.
Sew or skewer opening and place in shallow roasting pan. Spread soft butter
over breasts of birds and place bay leaves on butter. Roast in a preheated
oven at (350 degrees F.) for 1 hour or until leg is easily moved.
Makes: 8 servings
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BRAN-BLUEBERRY MUFFINS
Ingredients:
Method:
In a large mixing bowl combine bran, buttermilk, and yogurt; let stand for 15
minutes. In another separate bowl combine flour, baking powder, baking
soda and salt. Stir in the wheat germ, reserve. In another bowl, blend egg
substitute, molasses, syrup, sugar and oil so that mixture is mixed well. Add
to flour-wheat germ mixture and mix just to moisten. Blueberries. Scoop
cup of batter into each greased 1/3 cup muffin tins (36 total) Bake at 375
degrees F. for 20 to 25 minutes or until firm. Serve warm.
Makes: 36 muffins
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AMAZING BLUEBERRY SAUCE
Ingredients:
2 cups of blueberries
cup of cold water
cup of sugar
1 teaspoon of fresh lemon juice
2 teaspoons of corn starch
Method:
Makes: 1 cup
BLUEBERRY SMOOTHIE
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BLUEBERRY LEATHER
Ingredients:
Method:
Place all ingredients into a blender. Blend well at high speed. Serve
immediately.
Makes: 2 Smoothie
Ingredients:
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Method:
Ingredients:
63
Method:
In a bowl combine flour, baking powder, baking soda, and salt; reserve. In
another bowl mix together buttermilk, egg substitute, sugar and oil; stir into
flour mixture, add blueberries, ginger and lemon zest. Scoop cup batter
into greased muffin tins (36 total). Sprinkle each muffin with sugar. Bake at
375 degrees F. oven for 18 to 22 minutes or until firm to touch. Serve warm.
Makes: 36 muffins
CORN-BLUEBERRY MUFFINS
Ingredients:
Method:
In a large mixing bowl combine you cornmeal, flour, sugar, baking powder,
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baking soda. In another bowl, beat together buttermilk, eggs and butter; stir
into the flour mixture just to blend. Fold in the blueberries and (pecans -
optional). Scoop cup of batter into greased muffin tins (36 total) and bake
in the oven at 375 degrees F. for 18 to 22 minutes or until golden brown.
Serve warm.
Makes: 36 muffins
Ingredients:
Method:
In a large mixing bowl combine flour, baking powder, baking soda, spices
and salt; reserve. In another bowl combine your applesauce, sugar, egg
substitute and oil; mix well. Stir into flour mix just to blend. Fold in the
blueberries. Scoop cup of batter into each greased muffin tin (36 in all). In
another bowl combine your oatmeal, sugar, oil and cinnamon. Sprinkle 1
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heaping teaspoon, over each muffin and bake in the oven at 375 degrees F.
for 20 to 24 minutes or until firm to the touch. Serve warm
Makes: 36 muffins
PINEAPPLE-BLUEBERRY PARFAIT
Ingredients:
Method:
In a small mixing bowl, combine the pineapple with half the yogurt. In small
wine glasses or juice glasses, alternately layer the pineapples, yogurt
mixture, blueberries and granola. Repeat the layering twice. Top each parfait
with a dollop of yogurt.
Makes: 4 servings
Ingredients:
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1 teaspoon of salt
Pinch of cinnamon
Method:
Combine all your ingredients, folding in the blueberries last. Refrigerate for
1 hour until its flavor sets. Serve with corn chips or use as a relish with meat
and other poultry dishes.
Filling:
5 cups of blueberries
cup of sugar
teaspoon of grated lemon rind
1 cup of (2 medium) diced peeled apples
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Crisp:
Method:
Filling:
In a small mixing bowl, combine the blueberries, sugar, lemon rind, and mix
well and place in a well-buttered 8x8x2 inch baking pan.
Crisp:
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Ingredients:
3 cups of blueberries
cup of sugar
1/3 cup of water
Dumpling
1 cup flour
2 teaspoons of baking powder
teaspoon of salt
2 teaspoons of sugar
1 tablespoon of butter or soft margarine or shortening
1/3 to cup of milk
1/8 teaspoon of cinnamon (optional)
Method:
Combine your blueberry with sugar and water in a large saucepan and bring
to boil. Reduce heat and let simmer until berries are soft and begin to thicken
about 5 minutes. Add flour, baking powder, sugar and salt together. Cut in
butter. Gradually stir in evenly, make a soft dough. Drop the batter by
tablespoons on the top of the simmering mixture. Immediately cover
saucepan and cook over low-medium heat for 15 to 18 minutes.
Makes: 4 to 6 servings
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BLUEBERRY LEMON GLAZED CAKE
Cake:
2 cups of blueberries
1 cups of all-purpose flour
cup of sugar
1 tablespoon of baking powder
teaspoon of grated lemon peel
1 large egg or 2 whites
cup of skim milk
2 tablespoons of applesauce
2 tablespoons of melted light butter
1 teaspoon of fresh lemon juice
teaspoon of salt
Glaze:
Cake:
Preheat oven to 350 degrees F. Lightly grease an 8x8x2 inch pan. Rinse the
blueberries. If using frozen berries, partially thaw in microwave for 30
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seconds (or more if necessary). In a small mixing bowl combine flour, sugar,
baking powder, lemon peel. In another bowl, mix egg, milk, applesauce,
melted light butter, and lemon juice until blended. Add to flour mixture,
folding gently to combine. Do not over mix. Batter gently fold in
blueberries. Spread batter in prepared pan. Bake for 30 to 35 minutes, if
frozen berries are used, add 5 to 10 minutes to cooking time. When cake test
is done. Lemon glaze evenly over the top. Return glazed cake to the oven
and broil for 3 to 5 minutes, heat until glaze begins to bubble, being careful
not to allow the sugar to burn.
Lemon Glaze:
Melt light butter; stir in cup sugar, and 1 tablespoon of lemon juice and
stir over low heat until the mixture is bubbling. Remove from heat and
follow directions above.
Makes: 9 servings
BLUEBERRY-CRANBERRY CHUTNEY
Ingredients:
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Method:
Combine the vinegar, sugar, onions, ginger, cinnamon, lemon, pepper and
salt in a large saucepan, bring to a boil and simmer for 15 minutes.
Use in place of your favorite relish. It goes perfect with pork, duck, venison,
broiled meats such as chicken or beef, as an accompaniment to Thanksgiving
or Christmas dinner, or as a topping for a turkey or chicken sandwich, as an
appetizer by topping a small wheel of brie cheese with chutney on small
crackers or bread.
Ingredients:
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Vanilla creme fraiche for garnish
Method:
Put all your ingredients in a food processor (except the vanilla creme
fraiche), combine the blueberries, Pinot Noir and honey; blend the mixture
until it becomes smooth, do not strain. Chill the soup before serving. Garnish
each soup bowl with Vanilla creme fraiche.
Makes: 4 servings
BLUEBERRY VINAIGRETTE
Ingredients:
Method:
Combine all the ingredients except the blueberries in a jar and shake until it
is thoroughly mixed, or whisk thoroughly in a bowl. Add blueberries. Store
in the refrigerator.
Ingredients:
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2 cups of fresh blueberries
2/3 cup of sour cream
cup of vanilla yogurt
1/8 teaspoon of cinnamon (optional)
1/3 cup of brown sugar
Method:
Makes: 4 servings
Ingredients:
Method:
With a heavy spoon, break frozen mixture into pieces. In a food processor or
a blender container, place the mixture and blend until smooth but not
completely melted. Spoon into a 9x5 inch loaf pan; cover and freeze until
firm. Serve within a few days.
Makes: 6 servings
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APRILS BLUEBERRY-BANANA SMOOTHIE
Ingredients:
Method:
Makes: 1 serving
Ingredients:
cup of honey
cup of firmly packed brown sugar
3 tablespoons of vegetable oil
1 teaspoons of ground cinnamon
1 cups of quick-cooking oats
2 cups of fresh blueberries
Method:
Preheat oven to 350 degrees F. Lightly grease a 9x9 inch square baking pan.
In a medium size saucepan, combine honey, brown sugar, oil, and cinnamon,
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and bring to a boil. Continue boiling for 2 minutes; do not stir.
In a large mixing bowl, combine your oats and blueberries. Stir in the honey
mixture until blended. Spread onto the prepared baking pan, gently pressing
the mixture flat. Bake lightly brown, about 40 minutes. Cool completely in
the pan on a wire rack. Cut into 3 inch bars.
Makes: 18 bars
Ingredients:
Method:
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Makes: 36 muffins
Ingredients:
Method:
In a large mixing bowl combine your flour, baking powder, and salt; reserve.
In a separate mixing bowl whisk your sugar, buttermilk, egg substitute and
oil. Add to the flour mixture and mix just to combine, also add in your
blueberries. Combine sugar and cinnamon. Scoop cup of batter into each
cup muffin tin (36 total) and sprinkle each muffin with sugar and cinnamon
mixture. The bake in the oven at 375 degrees F. for 18 to 22 minutes or until
it is firm to touch. Serve warm.
Makes: 36 muffins
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Ingredients:
Method:
Dust chicken breasts with Cajun spices. Saute in olive oil until brown and
almost through, 7 to 10 minutes. (If thick, cover for 3 to 4 minutes more.)
Remove the chicken from the pan and keep warm. In the same pan, saute
garlic and onions until they are transparent remaining bits of chicken from
the bottom of pan. Add red wine and cook about until the liquid is
evaporated. All blueberries, lemon rinds and salt. Simmer for 5 minutes.
(blueberries are frozen, until berries are heated through.) Add salt and
pepper to taste. Cook for 5 minutes, off heat, for flavors to blend. Spoon
over chicken breasts and serve.
Makes: 4 servings
Ingredients:
Method:
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In a medium size mixing bowl, blend the pancake mix, water and banana
with an electric hand mixer. Meanwhile, preheat a nonstick griddle or skillet
to 450 degrees F. Pour the pancake mixture onto the griddle and cook for 1
to 2 minutes. Then turn the pancake over and cook for another minute.
Transfer the pancake to a plate and serve with blueberry sauce.
BLUEBERRY SAUCE
Ingredients:
Method:
Makes: 2 servings
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FRESH BLUEBERRIES
Right On The Bush.
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