Makes 1 tart
1 pie crust (roll out kind so it will be flat)
1 pint fresh Blue Sky Farm blueberries
1 tsp lemon zest
1/4 cup flour
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
1/2 stick butter
Roll out the pie dough flat. In bowl, toss blueberries with lemon zest and pour onto dough, leaving 1.5 inch border all the way around. Combine rest of ingredients in a bowl, mix until crumbly. Sprinkle this over the blueberries. Gently fold the 1.5 inch border up over the fruit mixture, pleating it to make a circle.
Bake for 20-25 minutes at 450 degrees.
Makes 6-8 muffins
1 and 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/3 cup milk or more as needed
1 cup fresh blueberries
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liner.
Combine flour, sugar, salt, and baking powder. Place vegetable oil in measuring cup; add the egg and enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries.
Fill muffin cups right to the tope and sprinkle with crumb topping mixture.
3-4 pounds of blueberries
Preheat oven to 350 degrees.
Wash and stem the berries. Give them a taste and mix in some sugar or lemon juice as needed. If you want a more firmly set cobbled add some cornstarch to the fruit.
Transfer fruit to pan.
(fruit should fill the pan half to 3/4 full.)
1 and 1/2 cups flour
1 and 1/2 cups sugar
1/4 tsp salt
1 and 1/2 sticks butter, melted
Mix flour, sugar, and salt in a bowl.
Add melted butter..
Mix to form a crumble dough.
Pat dough into palm-sized disks 1/4 to 1/2 inch thick. Lay the disks over the fruit. Place in oven on backing sheet or foil to catch any drips for 45-55 minutes.
Makes 1 3/4 quarts
4 cups fresh blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half
In saucepan, combine the blueberries, sugar, and water. Bring to boil. Reduce heat, simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl. Stir in cream and refrigerate overnight. (Save pulp to make blueberry butter)
Fill cylinder of ice cream maker two-thirds full; freeze according the manufacturer's directions. Transfer ice cream to freezer containers. Freeze until firm - about 2 to 4 hours.
(Continued from above)
1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed
1 and 1/2 tsp ground cinnamon
Mix sugar, flour, butter cubes, and cinnamon.
Mix with fork and sprinkle over muffins before baking in the oven.
Bake for 20-25 minutes in the preheated oven, or until done.
Note: You can certainly skip the muffin crumb topping but we highly recommend you take this extra step to make your muffins extra special!
Makes six 1/2 pint jars.
Ingredients and supplies:
5 1/2 cups blueberry pulp (see ice cream)
3 cups sugar
1 tbsp lemon zest
1 1/2 tbsp fresh lemon juice
1/4 tsp ground nutmeg
6 half-pint jars with lids and bands.
Process pulp in food process 1 minute.
Combine with remaining ingredients in a pan, bring to boil stirring often. Reduce heat and simmer stirring constantly until mixture thickens and holds its shape on a spoon.
Ladle mixture into sterile hot jars, leaving 1/4 inch headspace. Wipe jar rims. Apply lids fingertip-tight. Place in boiling-water canner, process for 10 minutes. Turn off heat and let jars stand in water for 5 more minutes.. Remove jars and let cool.
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