36830 quick and easy blueberry cobbler Recipes

frozen blueberries, thawed, granulated sugar, granulated sugar, divided, all-purpose flour, all-purpose flour, baking powder, salt, unsalted butter, chilled and cut into small pieces (6 oz), whole milk, pure vanilla extract

all-purpose flour (unbleached ), sugar (divided ), baking powder, salt, vegan margarine (melted ), soymilk (or other non-dairy milk), soymilk (or other non dairy milk to brush on the top. you could also use melted vegan margarine here as well.), blueberries, sugar, all-purpose flour, lemon zest (lime zest would be nice here too) (optional)

sugar, cornstarch, blueberries ( fresh or frozen ), lemon juice, lemon zest, divided ., shortning, flour, sugar, baking powder, salt, buttermilk

granulated sugar (3 1/2 oz), cornstarch, ground cinnamon, table salt, fresh blueberries (30 oz), picked over, grated lemon zest, lemon juice, biscuit topping, unbleached all-purpose flour (5 oz), cornmeal , stone-ground, granulated sugar , plus 2 tsp for sprinkling, baking powder, baking soda, table salt, unsalted butter (1/2 stick), melted, buttermilk, vanilla extract, ground cinnamon, variation : gingered biscuits, biscuit topping, unbleached all-purpose flour (5 oz), stone-ground cornmeal, minced crystallized ginger, granulated sugar plus 2 tsp for sprinkling, baking powder, baking soda, table salt, unsalted butter (1/2 stick), melted, buttermilk, vanilla extract, ground ginger

fresh blueberries, sugar, cornstarch, grated lemon rind, all-purpose flour, sugar, baking powder, salt, baking soda, chilled butter, cut into small pieces, fat-free sour cream, reduced-fat milk, sugar

fresh or frozen blueberries, sugar, water, butter, softened, sugar, divided, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, butter, melted, vanilla ice cream , optional

yellow cake mix, fresh blueberries or 4 cups frozen blueberries, thawed, white sugar , to taste, cinnamon, butter or 1/2 cup margarine, melted

fresh or thawed frozen blueberries, cartons non-fat lemon yogurt, gingersnaps, crumbled

red wine, orange juice, grated orange zest, maple syrup, crushed red pepper flakes , or to taste (optional), whole wheat bread, softened cream cheese, fresh blueberries, eggs, milk, butter

cream cheese, softened, sour cream, sugar, cool whip, refrigerated, graham cracker crust, fresh blueberries, divided

flour, oats, baking powder, oil, blueberries, sugar (use more if you like your scones sweet), vanilla powder or 1 tsp vanilla extract, sliced almonds, milk

flour, salt, frozen butter, cubed, frozen shortening, cut into large chunks, ice water, blueberries, butter, diced, sugar

unsalted butter, melted, all purpose flour, baking powder, salt, sugar, milk, fresh blueberries, water, sugar

all-purpose flour, divided, salt, shortening, half-and-half, sugar, salt, butter or margarine, melted, grated lemon rind, lemon juice, fresh blueberries, powdered sugar, water

fresh blueberries, sugar, butter, melted, king arthur unbleached all-purpose flour, baking powder, salt, milk, cream , optional

pork tenderloin, kikkoman quick & easy marinade or 1/3 cup garlic and herb marinade or 1/3 cup toasted sesame marinade or 1/3 cup honey & mustard marinade or 1/3 cup gourmet teriyaki marinade

canola oil, confetti vegetable mix from walmart (chopped broccoli, cauliflower, radish & cabbage), uncle ben s 2 minute long grain rice, quick & easy asian sauce (separate recipe )

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.