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Blueberry Liqueur
BLUEBERRY LIQUEUR
4 cups blueberries, fresh or dry
pack frozen
3 cups gin or vodka
1 cup water
½ teaspoon whole cloves
½ teaspoon whole coriander
2 cups sugar
Mash berries in glazed ceramic or glass
container. Add gin or vodka, water, cloves
and coriander. Cover container and let
stand at room temperature for 10 days.
Mixture should be a dark bluish-black col-
or.
Strain mixture through a fine sieve into
another glass or ceramic container. Dis-
card residue. Add sugar and stir until sug-
ar is dissolved. Let stand at room temper-
ature for 24 hours. Pour through a fine
mesh strainer or cheesecloth, bottle and
cap. Yields 1 quart.
Note: To keep sediment out of serving
glasses, pour carefully and slowly from
bottle.
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# Blueberry Liqueur
## Ingredients
- 4 cups blueberries, fresh or dry pack frozen
- 3 cups gin or vodka
- 1 cup water
- 1/2 tsp whole cloves
- 1/2 tsp whole coriander
- 2 cups sugar
## Instructions
1. Mash berries in a glazed ceramic or glass container.
2. Add gin or vodka, water, cloves, and coriander.
3. Cover container and let stand at room temperature for 10 days. Mixture should be a dark bluish-black color.
4. Strain mixture through a fine sieve into another glass or ceramic container. Discard residue.
5. Add sugar and stir until sugar is dissolved.
6. Let stand at room temperature for 24 hours.
7. Pour through a fine mesh strainer or cheesecloth, bottle, and cap. Yields 1 quart.
8. Note: To keep sediment out of serving glasses, pour carefully and slowly from bottle. -
Blueberry Maple Muffin Squares
Blueberry Maple
Muffin Squares
Mix together:
2 eggs
1 cup milk
1/2 cup melted butter
2 teaspoons maple flavoring
Sift together:
2 cups unbleached flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
Mix briefly. Be careful not to overmix. Fold in:
2 cups frozen blueberries
If using fresh blueberries it is still best to freeze
them first to avoid juicing. This keeps you from
from having blue batter. Grease a 9x9x2-inch
square baking pan. Turn batter into pan. Bake 35
minutes at 350 degrees. Cut into 3-inch squares.
Serve warm with dabs of butter and honey. Enjoy
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# Blueberry Maple Muffin Squares
## Ingredients
### Wet Ingredients
- 2 eggs
- 1 cup milk
- 1/2 cup melted butter
- 2 tsp maple flavoring
### Dry Ingredients
- 2 cups unbleached flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
### Fold In
- 2 cups frozen blueberries
## Instructions
1. Mix together the eggs, milk, melted butter, and maple flavoring.
2. Sift together the flour, sugar, baking powder, and salt.
3. Combine the wet and dry ingredients, mixing briefly. Be careful not to overmix.
4. Fold in the frozen blueberries. If using fresh blueberries, it is still best to freeze them first to avoid juicing — this keeps you from having blue batter.
5. Grease a 9x9x2-inch square baking pan. Turn batter into pan.
6. Bake 35 minutes at 350 degrees.
7. Cut into 3-inch squares. Serve warm with dabs of butter and honey. -
Blueberry Marmalade
Blueberry Marmalade
A bit of orange and lemon add zest to this
delicious marmalade. Serve with hot biscuits and
your family will consider it the ultimate in good
eating.
You will need:
1 orange
1 lemon
Peel the citrus fruit and remove the excess
membrane. Slice and cut into very thin pieces. A
processor does wonders, but a French knife will
do very well. Mix together and cook gently for 10
minutes:
orange and lemon peel
3/4 cup water
1/8 teaspoon soda
Add citrus pulp (chopped) and cook an addi-
tional 15 minutes. Then add:
4 cups blueberries
2-1/2 cups sugar
Bring to a rolling boil, then simmer for 5 minutes.
Time carefully. Remove from the heat. Add:
1 (6-ounce) bottle pectin
Stir 5 minutes. Pour into hot, sterile jars. Seal.
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# Blueberry Marmalade
## Ingredients
- 1 orange
- 1 lemon
- orange and lemon peel (from above)
- 3/4 cup water
- 1/8 tsp baking soda
- 4 cups blueberries
- 2-1/2 cups sugar
- 1 (6-ounce) bottle liquid pectin
## Instructions
1. Peel the citrus fruit and remove the excess membrane. Slice and cut into very thin pieces. A food processor does wonders, but a French knife will do very well.
2. Mix together the orange and lemon peel, water, and soda. Cook gently for 10 minutes.
3. Add the citrus pulp (chopped) and cook an additional 15 minutes.
4. Add the blueberries and sugar. Bring to a rolling boil, then simmer for 5 minutes. Time carefully.
5. Remove from the heat. Add the pectin and stir for 5 minutes.
6. Pour into hot, sterile jars. Seal. -
Blueberry Salad
Ruth Henderson
Blueberry Salad
1 cans blueberry
3 mashed bananas
1 small cans crushed pineapple
2 pkgs. lemon jello
1½ pt. whipping cream
Drain blueberries & pineapple
Save & heat juice to dissolve
jello. Chill jello & fold in
the fruits. Chill until
Back:
slightly congealed before
folding in cream. Chill
again.
---
# Blueberry Salad
## Ingredients
- 1 can blueberries
- 3 mashed bananas
- 1 small cans crushed pineapple
- 2 pkgs lemon jello
- 1 1/2 pt whipping cream
## Instructions
1. Drain blueberries and pineapple.
2. Save and heat juice to dissolve jello.
3. Chill jello and fold in the fruits.
4. Chill until slightly congealed before folding in cream.
5. Chill again. -
Blueberry Salad
Ruth Henderson
Blueberry Salad
2 cans blueberries
6 mashed bananas
2 small cans crushed pineapple
3 pkgs. lemon jello
1 pt. whipped cream or
1 pkg. dream whip
Should be 2 cups cream
when whipped.
Back:
Drain blueberries & pineapple (there
will be 3 cups liquid -
Save and heat the juice to dissolve
jello - Chill jello and then fold in
the fruits. Chill until slightly
congealed before folding in cream.
Chill again. Serves 20
---
# Blueberry Salad
## Ingredients
- 2 cans blueberries
- 6 bananas, mashed
- 2 small cans crushed pineapple
- 3 packages lemon Jello
- 1 pint whipping cream, or 1 package Dream Whip (should yield 2 cups when whipped)
## Instructions
1. Drain blueberries and pineapple (there will be 3 cups liquid).
2. Save and heat the juice to dissolve the Jello.
3. Chill Jello and then fold in the three fruits.
4. Chill until slightly congealed before folding in whipped cream.
5. Chill again.
6. Serves 20. -
Blueberry Sauce
BLUEBERRY SAUCE
This sauce can be used for French toast,
pancakes, waffles, over ice cream or cake,
layered with pudding in parfait glasses —
however you enjoy it.
2 cups fresh blueberries
½ cup water
6 tablespoons corn syrup
1 tablespoon lemon juice
1 tablespoon butter or margarine
Simmer 1 cup of blueberries with wa-
ter, corn syrup and lemon juice for 10 to
15 minutes. Remove from heat, add but-
ter, stir and let cool slightly. Stir in anoth-
er cup of blueberries. Serve warm or cold.
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# Blueberry Sauce
## Ingredients
- 2 cups fresh blueberries (divided)
- 1/2 cup water
- 6 Tbsp corn syrup
- 1 Tbsp lemon juice
- 1 Tbsp butter or margarine
## Instructions
1. Simmer 1 cup of the blueberries with the water, corn syrup, and lemon juice for 10 to 15 minutes.
2. Remove from heat, add butter, stir, and let cool slightly.
3. Stir in the remaining cup of blueberries.
4. Serve warm or cold. -
Blueberry Sauce
Card 1 Front:
BLUEBERRY SAUCE THE TAMPA TRIBUNE
¢THE NEW BASICS COOKBOOK BY JOHN ROSSO & SHEILA
LUKINS (WORKMAN PUBLISHING CO.).
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
4 c. fresh/frozen (thawed) blueberries
½ cup sugar 2 TB. red wine vinegar
¼ tsp. grd. cinnamon ¼ tsp. grd. nutmeg
1/8 tsp. grd. mace 1/8 tsp. grd. cloves
Place blueberries in a medium-size heavy sauce-
pan. Add remaining ingredients and toss gently.
Cook over medium heat, stirring frequently, for
Card 1 Back:
15 minutes. Then raise heat and boil for 5
minutes. Finally, reduce heat to medium again
and cook, stirring frequently, for 10 minutes.
Remove the sauce from the heat and allow it to
cool to room temperature. Refrigerate until
chilled, 2 hours.
Yield: 2 cups.
NUTRITION DATA PER TABLESPOON: 23 calories, no
protein, no fat, no cholesterol, 3 g complex
carbohydrates, 3 g sugar, no dietary fiber, 1
mg sodium, 3 percent calories from fat.
---
# Blueberry Sauce
*Recipe by John Rosso & Sheila Lukins — The Tampa Tribune (from The New Basics Cookbook, Workman Publishing Co.)*
*Yields 2 cups*
## Ingredients
- 4 cups fresh or frozen (thawed) blueberries
- 1/2 cup sugar
- 2 Tbsp red wine vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground mace
- 1/8 tsp ground cloves
## Instructions
1. Place blueberries in a medium-size heavy saucepan. Add remaining ingredients and toss gently.
2. Cook over medium heat, stirring frequently, for 15 minutes.
3. Raise heat and boil for 5 minutes.
4. Reduce heat to medium again and cook, stirring frequently, for 10 minutes.
5. Remove the sauce from the heat and allow it to cool to room temperature.
6. Refrigerate until chilled, about 2 hours. -
Blueberry Spice Cake
Nita
Blueberry Spice Cake
1 pt blueberries, washed and drained
2 c all purpose flour 1 egg room temp.
2 tsp Baking powder 3 Tlbs. molasses
1 tsp " soda 1 cup sour/buttermilk
1/2 tsp cinnamon 1/3 cup conf. sugar
1/2 tsp powdered cloves
1/2 tsp allspice
1/2 tsp salt
1/3 cup butter or Marg.
1 cup granulated sugar
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Preheat oven to 375° - toss berries in a little flour
to cover. Butter and flour a 9 x 13 x 2" pan.. Sift flour
and measure to 2 cups. Resift with Baking powder, baking
soda, spices and salt. Cream butter and sugar. Beat
egg until lemon colored and add to butter and sugar.
Beat well. Grad. beat in the molasses. Alternately
add the sugar-egg-molasses mixture and the milk to
the dry ingredients (a little at a time). beating well after
each addition. Gently fold in the berries. Pour
into the prepared pan and bake APX. 30 min.
Remove and cool/let bake in the pan on a rack. Dust
with conf. sugar. cut into squares. makes 16
servings.
---
# Blueberry Spice Cake
## Ingredients
- 1 pt blueberries, washed and drained
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp powdered cloves
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/3 cup butter or margarine
- 1 cup granulated sugar
- 1 egg, room temperature
- 3 Tbsp molasses
- 1 cup sour cream or buttermilk
- 1/3 cup confectioners sugar (for dusting)
## Instructions
1. Preheat oven to 375°. Toss berries in a little flour to cover.
2. Butter and flour a 9 x 13 x 2" pan.
3. Sift flour and measure to 2 cups. Resift with baking powder, baking soda, spices, and salt.
4. Cream butter and sugar.
5. Beat egg until lemon colored and add to butter and sugar. Beat well.
6. Gradually beat in the molasses.
7. Alternately add the egg-molasses mixture and the milk to the dry ingredients, a little at a time, beating well after each addition.
8. Gently fold in the berries.
9. Pour into the prepared pan and bake approximately 30 minutes.
10. Remove and let cool in the pan on a rack.
11. Dust with confectioners sugar, cut into squares.
12. Makes 16 servings. -
Boeuf Bourguignon / Rice
Boeuf Bourguignon (4-8)
3 lB Boneless Chuck 1½ t thyme
¼ lb. diced bacon 1½ c dry red wine
12 small w onions 1½ c water
3 T flour Brown meat & bacon - bouquet
1 carrot garni of c.c.-p & bay leaves
1 stalk celery simmer 2½ hours covered
3 sprigs parsley in casserole
2 bay leaves
½ t salt
¼ t black pepper
RICE 3c rice 1 t salt
¼ c olive oil rice in hot
1 clove garlic oil & broth
3 c chicken broth & cook 35 min
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[scribbles/practice penmanship — no readable text]
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# Boeuf Bourguignon
Serves 4–8
## Ingredients
- 3 lb boneless chuck
- 1/4 lb diced bacon
- 12 small white onions
- 3 Tbsp flour
- 1 carrot
- 1 stalk celery
- 3 sprigs parsley
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp thyme
- 1 1/2 c dry red wine
- 1 1/2 c water
## Instructions
1. Brown meat and bacon.
2. Make a bouquet garni of carrot, celery, parsley, and bay leaves.
3. Simmer 2 1/2 hours covered in casserole.
## Rice
### Ingredients
- 3 c rice
- 1/4 c olive oil
- 1 clove garlic
- 3 c chicken broth
- 1 tsp salt
### Instructions
1. Heat olive oil in pot with garlic.
2. Add rice to hot oil and broth.
3. Cook 35 minutes. -
Boiled Rice / Steamed Rice
Boiled Rice 4 cups
1 cup rice 1 tsp salt
8-12 cups boiling water
method
① bring water and salt to boiling point in large
kettle ② look over rice and remove any foreign particles
then wash ③ stir rice into boiling water and boil
vigorously until a kernel pressed between the
fingers leaves no hard center 25-30 min.
Steamed Rice
1 cup rice 4 cups boiling water
Back:
1 tsp salt
method
① bring water & salt to boiling point in top of double boiler ② add
washed rice to boiling water cook for 5 minutes over direct
flame ③ place over hot water cook 50-60 minutes
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# Boiled Rice and Steamed Rice
## Boiled Rice
*Yield: 4 cups*
### Ingredients
- 1 cup rice
- 8–12 cups boiling water
- 1 tsp salt
### Instructions
1. Bring water and salt to boiling point in large kettle.
2. Look over rice and remove any foreign particles, then wash.
3. Stir rice into boiling water and stir vigorously until a kernel pressed between the fingers leaves no hard center, 25–30 minutes.
## Steamed Rice
### Ingredients
- 1 cup rice
- 4 cups boiling water
- 1 tsp salt
### Instructions
1. Bring water and salt to boiling point in top of double boiler.
2. Add washed rice to boiling water; cook for 5 minutes over direct flame.
3. Place over hot water; cook 50–60 minutes. -
Boiled Salad Dressing
Boiled Salad Dressing
2 t. sugar 1 egg or 2 yolks well beaten
1 t. salt 2 T. melted butter
1 t. mustard 1/4 c. vinegar
3/4 c water few grains Cayenne
2 T. flour
Method:
① Make a sauce of butter, flour, sugar,
salt, mustard, cayenne, water, and vinegar.
and cook in double boiler as in making med.
white sauce. ② when sauce is thick
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remove top part of double boiler from lower and
away from any source of heat ③ Beat eggs
well ④ add to mixture ⑤ put to cool ⑥ when
ready for use add 1/2 c. whipped Cream
or 1/4 c. thick Cream or evaporated
milk.
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# Boiled Salad Dressing
## Ingredients
- 2 tsp sugar
- 1 tsp salt
- 1 tsp mustard
- 3/4 cup water
- 2 Tbsp flour
- 1 egg or 2 yolks, well beaten
- 2 Tbsp melted butter
- 1/4 cup vinegar
- Few grains cayenne
## Instructions
1. Make a sauce of butter, flour, sugar, salt, mustard, cayenne, water, and vinegar, and cook in double boiler as in making medium white sauce.
2. When sauce is thick, remove top part of double boiler from lower and away from any source of heat.
3. Beat eggs well.
4. Add eggs to mixture.
5. Put to cool.
6. When ready for use, add 1/2 cup whipped cream or 1/4 cup thick cream or evaporated milk. -
Boiled Seven Minute Frosting
Boiled - Seven minutes frosting.
1 ½ cup sugar.
2 egg whites -
5 tablesp. cold water.
½ tea sp. Karo
1 " " vanilla -
mix all together - Beat in double boiler
seven minutes or until
it form peaks remove
from heat and beat
till cool enough to spread
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# Boiled Seven Minute Frosting
## Ingredients
- 1 1/2 cups sugar
- 2 egg whites
- 5 Tbsp cold water
- 1/2 tsp Karo
- 1 tsp vanilla
## Instructions
1. Mix all ingredients together.
2. Beat in double boiler for seven minutes or until it forms peaks.
3. Remove from heat and beat till cool enough to spread.