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  • Plenty of recipes for your plenty of blueberries

  • NC Blueberry Festival is over and it was great! Most of you now have pints and pints of blueberries; I hope you repackaged them and put them in your freezer
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  •  NC Blueberry Festival is over and it was great! Most of you now have pints and pints of blueberries; I hope you repackaged them and put them in your freezer. Here are a few more blueberry recipes for you to use those blueberries in. If you’re looking for more recipes go to: OurState.com/Blueberry Recipes. I have two of my recipes in that collection at the very end. The Topsail Senior Center cookbook ($10) also has some blueberry recipes, along with lots of other delicious dishes. Purchase the books at the Senior Center.
    Enjoy!
     
    Blueberry Jello-Salad
    Submitted by Austra Friday, Hampstead, NC
    from Macon Telegraph, Macon, GA
    1  5-ounce can crushed pineapple
    2  3-ounce packages lemon jello
    1  cup boiling water
    1  6-ounce can pineapple juice
    2  cups fresh or frozen blueberries
    1  8-ounce package cream cheese
    1/4  cup granulated sugar
    1  cup sour cream
    1  teaspoon vanilla
    1/2  cup chopped pecans
    Drain crushed pineapple, reserve juice.
    In a medium bowl combine gelatin and boiling water, stir to dissolve. Add reserved juice and pineapple juice, refrigerate for 45 minutes or until gelatin is soft-set. Stir in drained pineapple and blueberries and pour into a 13 x 9 x 2 inch dish. Chill until firm.
    In a medium bowl, with an electric mixer on high speed, beat cream cheese and sugar until fluffy. Add sour cream and vanilla, mix well. Spread evenly over gelatin, then sprinkle with chopped pecans over top. Refrigerate for 1-2 hours.
     
    Blueberry Salsa
    These is one of the many different blueberry salsas that I make with blueberries. They’re very tasty and can be eaten by themselves or with scooping chips.
    1  red bell pepper, cut into small pieces
    1  yellow bell pepper, cut into small pieces
    1  small jalapeno pepper, ribs and seeds removed, cut into small pieces
    1  small Vidalia onion, coarsely chopped
    2  tablespoons fresh cilantro, chopped (optional)
    2  pints fresh blueberries
    1/2 cup orange juice
    1/4 cup lime juice
    1/4 cup lemon juice
    In a large clear glass salad bowl toss together peppers, onion, cilantro, and blueberries.
    In a large measuring cup combine orange, lemon and lime juices, pour over pepper mixture, cover and refrigerate for at least 2 hours, stir and serve.
     
    Lemon- Blueberry and Raspberry Cheese Tart
    Hazel Nut Crust
    1/2  cup hazel nuts, finely chopped
    1/4  cup light brown sugar, packed
    1  cup all-purpose flour
    Pinch of salt
    6  tablespoons cold butter, cut into small pieces
    Page 2 of 3 - 3  tablespoons cold water
     
    Lemon Cheese Filling
    2  8-ounce packages of cream cheese, softened
    3/4  cup granulated sugar
    1  large egg, room temperature
    1  tablespoon grated lemon zest
    2  tablespoons fresh lemon juice
     
    Topping
    4  tablespoons raspberry jam or preserves
    2  pints fresh blueberries 
    Crust: Preheat oven to 350 degrees.  Coat a 9-inch tart pan with a removable bottom with nonstick cooking spray.
    Place hazel nuts and sugar in a blender or food processor; pulse until nuts are finely chopped. Add flour and salt, pulse until blended. Add butter, until coarse crumbs form. Sprinkle with cold water, pulse until dough comes together.
    Press dough evenly into sides and bottom of prepared tart pan. Bake 15-20 minutes in a 350 degree oven until golden brown.
    Filling: In a bowl with an electric mixer beat cream cheese and sugar for 1-2 minutes until blended and smooth. Beat in egg, lemon zest and lemon juice until blended. Spread into hot crust, bake 20-25 minutes or until just set.
    Cool completely on wire rack; cover and refrigerate. Just before serving spread raspberry jam over cheese filling, then top with blueberries.
     
    Blueberry Pecan Muffins
    2  cups all purpose flour, reserve 1-tablespoon
    2  teaspoons baking powder
    Pinch of salt
    1  stick butter, melted and cooled
    1/2 cup milk
    3/4 cup granulated sugar
    1/4 cup light brown sugar
    14/  teaspoon ground cinnamon
    1  teaspoon grated lemon or orange zest
    2  large eggs, room temperature
    1 1/2 cups fresh blueberries
    1/2  cup toasted pecans, coarsely chopped
    Preheat oven to 375 degrees. Vegetable spray or use paper muffin cups in a 12-cup muffin pan.
    In a large bowl whisk together flour, baking powder, cinnamon, and salt.
    In another bowl whisk together the butter and the milk, then add both sugars, lemon zest, and eggs. Add the wet ingredients to the flour mixture stirring just to combine.
    In a bowl dust blueberries with 1-tablespoon flour to prevent bleeding. Gently fold in nuts and blueberries into batter. Spoon the batter into muffin cups and bake for 20-25 minutes, until muffins are golden. Let cool for 5 minutes. Turn out the muffins and let cool on a rack.
     
    Pasta and Shrimp Medley
    Instead of black olives blueberries may be substituted, if desired.
    Salad Dressing
    1/4  cup EVOO, olive oil
    1/3  cup fresh lemon juice
    1/3  cup distilled white vinegar
    Pinch of salt and fresh ground black pepper
    1/2  teaspoon paprika
    Page 3 of 3 - 1  teaspoon granulated sugar
    1/4  teaspoon garlic powder
    Combine all ingredients in a jar with a tight lid.  Let stand for 60 minutes so flavors will blend.  Shake well before using.
     
    Salad
    1  pound fresh shrimp, flash cooked, peeled and deveined
    1/4  cup fresh parsley, chopped
    4  cups cooks small or medium pasta shells
    3  scallions, thinly sliced
    1  teaspoon dried dill weed
    2  stalks celery, finely chopped
    1/2  cup black olives, sliced in half
    1  cup cherry or grape tomatoes, cut in half
    Lettuce greens, torn into bite size pieces
    Crumbled feta cheese, Optional
    Pour half the salad dressing over seafood and let marinate for an hour.  Rinse past with cold water, drain thoroughly.  Add onions, parsley, dill, celery, and remaining dressing. Mix well. Add seafood with dressing; toss gently. Cover and refrigerate for 2-3 hours or more. When ready to serve stir pasta salad and place in a serving bowl. Add salad greens, tomatoes, and black olives. Top with feta cheese, if desired.
     
    Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead. 
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