21274 apricot blueberry dessert Recipes

blueberries (or other berries), lemon , juice of, cinnamon, sugar, margarine, flour, baking powder, salt, milk, sugar, cornstarch, boiling water

crushed chocolate cookies, melted margarine, margarine, icing sugar, egg, baby apricots

fresh apricots, cut in quarters, blueberries, flour, sugar, lemon juice, all-purpose flour, sugar, baking powder, egg, lemon zest, milk, lemon juice, butter, melted

spelt or whole wheat flour, yeast, unsulphured molasses, soya lecithin, cardamom, ground, water (approximate), apricot halves, fresh, or unsweetened canned, blueberries, fresh, washed, pitted dates

refrigerated sugar cookie dough, blueberry pie filling, sugar (i like to use large sugar crystals, and have even used colored sugar)

all-purpose flour, margarine, melted, chopped nuts, blueberry pie filling, cream cheese, sugar, cool whip

yellow cake mix, quick-cooking rolled oats, butter or 1/2 cup margarine, softened, egg, nuts, chopped, brown sugar , firmly packed, cinnamon, blueberry pie filling

bisquick baking mix, sugar, butter or 1/2 cup margarine, softened, eggs, separated, frozen blueberries, thawed and drained, bisquick baking mix, sugar, firm butter or 1/4 cup margarine

sugar, margarine, lemon juice, cornstarch, salt, water, fresh blueberries, pie shells, cooked and cooled (or double recipe with 11 x 14 cake pan and use 2 cup flour, 1 stick oleo and 1 tsp sugar mix and pat int)

apricot-blueberry topping, apricot halves in light syrup, wild blueberries in light syrup, sugar , optional, ground cinnamon, ground nutmeg, cornstarch dissolved in 1 tbsp water, french toast, extra-large eggs, fat-free milk (may substitute canned, fat-free evaporated milk), sugar, vanilla extract, whole-wheat bread, sliced almonds, toasted , optional

prepared angel food cake (8 to 10 oz), cubed, apricot halves, drained and diced, sugar substitute equivalent to 1/2 cup sugar, cornstarch, apricot nectar, sugar-free orange gelatin

blueberries or 1 (16 oz) package frozen, lemon juice, brown sugar , packed, cornstarch, quick-cooking oats, all-purpose flour, brown sugar , packed, salt, butter or 1/3 cup margarine

angel food cake, apricot nectar, cornstarch, sugar, walnuts (optional)

dried apricots, canned peaches, sugar , plus extra , for sprinkling, ground cinnamon, ground nutmeg, pie dough for a large, double crust pie, egg, beaten

blueberry pie filling, evaporated milk, lemon juice, almond extract

unflavored gelatin, blueberry-cranberry juice, divided, sugar, crushed pineapple, drained, blueberries, drained, blueberry-flavored syrup, fresh lemon juice, cream cheese, softened, marshmallow creme, powdered sugar, heavy cream, chopped pecans

blueberry dessert wraps, quick, delicious and elegant. perfect for easy entertaining., sugar, cornstarch, orange juice, blueberries fresh or frozen, reduced fat cream cheese softened, confectioners sugar, vanilla extract, flour tortillas 7-inch flour tortillas, butter, prepare sauce : in a small saucepan combine sugar and cornstarch; stir in orange juice. cook and stir over medium heat until sauce is clear and thickened, about 5 minutes. stir in 1 cup blueberries and return to a boil. boil and stir for 1 minute., prepare filling : in a mixing bowl, beat cream cheese until light. add confectioners sugar and vanilla. beat until smooth and creamy., assemble wraps : spread a tortilla with about 2 tbsp of the cheese mixture. place about 6 frozen blueberries across the center of each tortilla. roll jelly-roll style. repeat with remaining wraps. in a medium skillet, melt 1 tbsp butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. remove from pan and keep warm while cooking the remaining wraps., serve topped with hot blueberry sauce.

all-purpose flour, quick-cooking oats, brown sugar, salt, shortening, fresh blueberries or 2 1/2 cups frozen blueberries, sugar