46175 blueberry maple shortbread cups gand Recipes

unsalted butter, room temperature, maple sugar, white sugar, salt , omit if using ed butter, vanilla extract, maple extract, all-purpose flour, maple sugar, for topping

day-old french bread, cut into 1/2-inch cubes, fresh or frozen unsweetened blueberries, cream cheese, softened, eggs, plain yogurt, sour cream, vanilla extract, ground cinnamon, milk, maple syrup, blueberries , optional, maple syrup

maple syrup, frozen wild blueberries, whole grain complete pancake and waffle mix (the bon appetit test kitchen used kodiak cakes brand), buttermilk, wheat germ, vanilla extract, ground cinnamon, butter

fresh unsweetened blueberries (500 ml) or 2 cups unsweetened frozen blueberries (500 ml), water (50 ml), lemon juice (15 ml), cinnamon stick, 4-inches long (10 cm ), granulated sugar (125 ml), maple syrup (125 ml)

all-purpose flour, granulated sugar, butter, quick cooking oates, maple syrup, salt

shortbread cookie crumbs (about 5 oz), butter, melted, purchased lemon curd, fresh blueberries, powdered sugar

day old french bread, cut into 1/2 cubes, fresh or frozen unsweetened blueberries (if using frozen , do not thaw before adding to batter), cream cheese, softened, eggs, plain yogurt, sour cream, vanilla extract, ground cinnamon, milk, maple syrup, blueberries , optional, maple syrup

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish ), in a large saucepan , combine 2 cups sugar, corstarch, and salt, mixing well., add egg yolks and water to sugar mixture, whisking well to combine., cook over medium heat, stirring often until mixture thickens , about 15-20 minutes. remove from heat., add lemon juice , butter, and 2 tsp vanilla, stirring well., cover and refrigerate at least 2 hours ., in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form., add remaining 1 tsp vanilla and beat until stiff peaks form., in the bottom of a trivle bowl, layer half of the blueberry muffins., top muffins with 3 cups blueberries. top blueberries with half of whipped cream., top whipped cream with two thirds of lemon mixture., top remaining 3 cups blueberries and remaining blueberry muffins., in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine., spread over muffin layer ., garnish with additional blueberries and a lemon-peel curl if desired.

white bread (crusts removed , use day-old bread for this), cream cheese, sugar (optional), fresh blueberries (can use more !), eggs, half-and-half cream (use 10% or 18% cream), maple syrup

chopped pecans, all-purpose flour, salt, butter, softened, powdered sugar, vanilla extract, fresh blueberries (about 2 1/2 cups), granulated sugar, grated lime rind

egg yolks, heavy cream, pure maple syrup, heated, blueberries

heavy cream, lemon peel, grated, powdered sugar, lemon juice, fresh, cream, pure maple syrup, vanilla, eggs, french bread cubes, blueberries

lemons, fresh blueberries (about 2 2/3 lb), picked over, pure maple syrup (preferably grade a), sugar

frozen blueberries (safeway organic preferred), pure maple syrup, plus extra for serving, sugar, cornstarch, eggs, whole milk, vanilla, baguette or loaf of artisan bread, salt to taste, nutmeg

chopped pecans, all-purpose flour, salt, butter, softened, powdered sugar, vanilla extract, fresh blueberries (about 2 1/2 cups), granulated sugar, grated lime rind

fresh or frozen blueberries, maple syrup, cornstarch, ground cinnamon, king arthur unbleached all-purpose flour, brown sugar, cold butter, almond extract