Bountiful Berries

Should you find yourself in the predicament of having copious amounts of blueberries in your possession, here are two recipes that I have recently tried and was pleased with the results…

Blueberry Barbecue Sauce (yields 1 1/4 cup) adapted from Food and Wine

2 cups blueberries

1/2 cup minced onion

1 tbsp minced fresh jalapeno

1-2 cloves fresh garlic, minced

1/4 cup ketchup

1/4 cup rice wine vinegar

3 tbsp brown sugar

3 tbsp dijon mustard

1 tsp Red Hot sauce and/or crushed red pepper flakes

Tony Chachere’s seasoning salt and pepper

Saute onion and jalapeno in oil over medium heat until onion is translucent and soft.  Add garlic and stir for 30 seconds.  Add rest of ingredients and stir to combine.  Bring the mixture to a boil, then reduce to a simmer for 20-30 minutes til it reduces and starts to thicken.  Take off heat and blend with an immersion (hand) blender until the desired consistency is reached.

Taste and add more salt, pepper, liquid smoke, garlic powder, molasses, cayenne pepper, etc for your personal taste.

Blueberry and Cranberry Pumpkin Bars Recipe

Ingredients:

– 1 cup pure pumpkin, canned
– 1 ½ cup all-purpose flour (or a blend of flours)
– 1/3 cup reduced fat buttermilk
– 1 ¼ cup uncooked old fashioned oats
– 2/3 cup dried cranberries
– 1 cup fresh blueberries
– 3/4 cup packed light brown sugar (reduced from 1 cup in original recipe)
– 3 tbsp light butter, room temp
– 1 egg
– 1 large egg white
– 1 ½ tsp vanilla extract
– 1 tbsp pumpkin pie spice
– ½ tsp baking soda
– ½ tsp table salt

Directions:
Heat oven to 350ºF. Spray a 9×13-inch baking dish with non stick cooking spray. In a large bowl, cream sugar and butter with an electric mixer; beat in egg, egg white, pumpkin, vanilla and buttermilk. In a separate bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add blueberries and cranberries and gently mix. Pour batter in pan, spread evenly and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 16 bars.

Entire recipe makes 16 servings
Serving size is 1 bar
Each serving = 3 Point Total (Weight Watchers)

 

Non-berry Pictures:

Lee and I made a campfire next to the beach (on the trail below our house) on Friday night and made tinfoil dinners for our supper … such a relaxing evening.

 

 

Neka is never too far away from her man.  🙂

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This entry was posted in Lee, Rachel & our Canine Kiddo, Recipes. Bookmark the permalink.

3 Responses to Bountiful Berries

  1. Laurel says:

    Freeze those yummy blueberries too! I also tried to dry some in the oven they got a little crispy, but that was my unattentativeness! I do want to get the canning book you recommend! I love trying new recipes each year. I have been working with tomatillos this fall and have fallen in love with them! My neighbor grew them but due to an illness in the family they didn’t have time to play with them so I did! We have enjoyed the results! I delivered pickeled tomatillos tonight and they liked them!

  2. Diane says:

    Rachel,
    The Pumpkin Blueberry Bars were great. I’m making another batch to take to church tonight. The blueberry BBQ sauce is next. I’m wondering if it would taste good on moose roast. I’ll see! Thanks again for the yummy recipes!

  3. backpackbee says:

    I’m going to have to try the pumpkin blueberry recipe! It looks so yummy!

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