Alexander Blueberry Farms

BLUEBERRY CREAM CHEESE DESSERT (our family’s favorite blueberry recipe) In the container of a food processor or blender, place blueberries, mixed fruit, milk, sugar and vanilla extract; whirl until smooth. Serve immediately. Yield: 2 to 3 portions, about 2-1/2 cups. In the container of a food processor or blender, place blueberries, mixed fruit, milk, sugar and vanilla extract; whirl until smooth. Serve immediately. Yield: 2 to 3 portions, about 2-1/2 cups. Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired. YIELD: 6 servings (about 1 quart liquid) In a blender container, combine lemonade concentrate, blueberries and watermelon. Purée until very smooth. Add ice cubes; blend until mixture is slushy. Add sugar, if needed. YIELD: 4 portions (about 5 cups) In 1 quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries and 1/2 cup water. Microwave on high until hot, about 1 minute; stir until sugar dissolves. Add lemon juice and enough water to make 1 quart; chill. Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired. To make Blueberry ice cubes: Place 3 berries in each of 12 ice cube cups. Fill with water and freeze. 36 berries equals about 1/4 cup. Yield: 1 quart (4 one-cup servings) In a large saucepan, combine 2 cups fresh blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ground ginger; stir in 1/3 cup water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute. Per 1/4 cup: 68 calories, 17 g carbohydrate, 0 fat Preheat oven to 350°F. Remove crusts from bread; cut in 1-inch cubes (makes about 10 cups). Cut cream cheese in small cubes (makes about 1 cup). Grease 9-x-9-2-inch baking dish. Place half of the bread cubes in the dish. Scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, maple syrup and butter. Carefully pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much. To serve, cut in squares. Accompany with additional maple syrup, if desired. Blueberry French Toast Sandwich In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled. Fluffy Blueberry PancakesU.S. Highbush Blueberry Council In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce. Per portion: 314 calories, 26 g carbohydrate, 16.6 g total fat, 9 g saturated fat YIELD: 6 portions (24 pancakes) Preheat oven to 425°F. In a 13 x 9-inch glass baking dish, evenly spread butter over bottom and sides. In a blender jar, combine eggs, milk, flour, sugar, salt, and vanilla; blend until smooth. Pour batter into baking dish; bake until pancake is golden brown and puffy, 20 to 25 minutes. Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about 2