|
Blueberry Chutney (makes 1-1/2 cups)
3C Woodstock Orchards blueberries
1/2 C raspberry vinegar
1 medium onion, minced
1/4 tsp fresh minced ginger
1/8 tsp ground cinnamon
1 tsp minced lemon rind
Pinch Cayenne Pepper
Pinch salt
3 C Blueberries, divided
1/4 C dried cranberries
1/2 C Sugar
Combine the vinegar, sugar, onion, ginger,
cinnamon, lemon rind, cayenne, and salt in
saucepan, bring to a boil. Simmer 15 minutes.
Add 1 C blueberries and cranberries. Simmer 20
minutes, stirring frequently.
Add remaining 2 C blueberries; simmer 10 minutes
Use as condiment with meat or poultry, or
combine with cream cheese for snack spread.
Blueberry Coffeecake (Donna's favorite
recipe from way back)
2 C Woodstock Orchards blueberries
3 C flour
1-1/2 tsp baking powder
3/4 tsp baking soda
1/4 t salt
4 eggs
1 tsp vanilla
1/4 C light brown sugar
1 T flour
1/2 tsp cinnamon
3/4 C margarine or butter
1-1/2 C sugar
1 C sour cream
1 C confectioners sugar
1-2 T milk Lightly grease
and flour 10 in. tube pan.
Heat oven 350 degrees.
Sift flour, baking powder, soda, and salt
and set aside.
Combine brown sugar with 1 T flour and
cinnamon.
Mix well.
Set aside.
In large bowl with electric mixer at
medium speed beat butter with granulated sugar
and vanilla until fluffy.
Add eggs, one at a time, beating after
each addition.
At low speed, beat in flour mixture in 3
additions, alternately with sour cream, in two
additions.
Beat each time until combined.
Turn 1/3 of batter into prepared pan
spreading evenly.
Sprinkle
½ the blueberries and ½ the brown sugar mix over
the batter.
Repeat layering remaining batter,
blueberries and brown sugar mixture.
Bake 60 minutes.
Cool pan on wire rack for 20 minutes.
Gently remove from pan.
Mix confectioners sugar and milk until
smooth.
Drizzle over cake.
Delicious!!
|
