Four Awesome Blueberry Recipes with Arlene and Patti

Hey, how are you family, so nice to see you, glad you joined us in the kitchen because today we are all about blueberries. Yep, these wonderful little goodies right here. I have a big bowl full, it’s going to go into something delicious here in a few minutes. But, these little goodies are full of antioxidants. They are full of good nutrition. I just have some facts here on my computer. It says, blueberries contain a natural chemical shown to prevent colon cancer. A half a cup of blueberries packs plenty of fiber, vitamin c, potassium, and antioxidants and there’s only 40 calories in a half a cup, 40 okay. They contain disease fighting antioxidants more than what’s in red wine or green tea. Half a cup of blueberries a day will help improve your brain function. Okay, I’m passing it out to the crew and everybody within the sound of my voice and me included. We need brain function today, believe me. Plus helps prevent Alzheimer’s and dementia according to independent university studies. Blueberries not only lower risk of heart disease and cancer, they are anti-inflammatory. They’re as effective as cranberries to help guard against urinary tract infections. And they are considered a super food by leading nutrition and medical experts. And a recommended diet. Today we’re giving tribute to the blueberry. We’re going to make four different goodies. Let me tell you what they are. A blueberry crumb pie, blueberry zucchini bread, oh. Then we’re going to make a blueberry cobbler and then a blueberry walnut salad with a raspberry vinaigrette, you don’t want to miss it. Here’s today’s At Home hint, we’ll be right back with blueberries, blueberries and more blueberries. See you then. Here’s today’s At Home hint. If you’ll store your fresh onions in a crisper drawer in your refrigerator, you’ll find they are not as strong when it comes to cutting them. The coldness tones down the heat just a bit and no more tears. If you’ve got a helpful hint we want to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well, here are we blueberry in honor of blueberry, blue outfit today. So she’ll get a little blueberry.

I’m round like a blueberry.

No, no. Okay and you’re going to make zucchini blueberry bread. This is awesome, tell us what’s in it.

There’s eggs, a lot of oil, sugar, vanilla, flour, lot of cinnamon, baking soda, powder, make it rise, little salt. And zucchini.

Grated zucchini.

Partially grated yes. And two cups of fresh blueberries. Aren’t they gorgeous?

Yummy, I love them. This is the time, blueberry, uh, good. Okay and you’re, basically you’re doing the whole batter in a mixer but then you’re going to stir those in so it doesn’t break down.

Right, yeah you stir them in gently.

Yeah, you don’t want that blue going through and just making blue bread.

Then you’d have purple bread, that would be pretty.

No, no we don’t like that. Okay, go ahead and get started. And tell us about the pans you’re going to use too Patty.

We’re using two pans, but you can also do in four small pans, you can use them for gift giving and that kind of stuff, or if you just want small ones and wrap them up, put them in your freezer.

Because you know too, a lot of times a big loaf of bread if you’re there by yourself or just two of you.

Right.

Like a big loaf of bread like that is a lot for Paul and me.

Right.

You get tired of it maybe, or, so you make smaller ones then, you know, you still have something fresh, you go get another one. So, but I have the times, the difference in the times if you’re baking the minis or in the big pans on the recipe. So you want to give that special attention. Okay, go ahead and get started. While she’s doing that, I’m making a blueberry crumb pie. And I already have my pie crust in my nice pie pan. And into this I’m going to take, give you the specifics, 3/4 a cup of sugar. A 1/3 of a cup of all purpose flour, two teaspoons of fresh grated lemon zest. You know there’s something about lemon that perks up almost anything, I don’t care if it’s, if it’s fish, I don’t care if it’s a dessert, I don’t care if it’s a salad dressing, there’s just something that lemon gives a fresh taste to anything that you put it in. And then we’re going to have just a little bit of fresh lemon juice that we render from the same lemon that we got the zest. And we’re going to mix that up. And then we’re going to add five cups of fresh blueberries, look at that baby.

That looks so good.

Yummy, yum, yum, yum. And then I just want to mix this. Now what this flour is going to do, is thicken the juice because when it gets in the oven, that’s going to render a juice. And you don’t want it to be like just running everywhere, yeah. So, the flour, the sugar sweetens it, the flour thickens them. And that little bit of lemon in there just perks up the flavor, delicious, delicious, delicious. You want to make sure that you get to the bottom, make sure that that’s evenly spread over all the berries. And then we’re just going to put them right into our pie. Now all that, don’t say oh I can’t, see all that in the bottom, you’re going to pour that right over the top. Because that’s all part of what is needed for that to work.

Yeah there was, it would be a mess.

Yeah, it would, it wouldn’t be good. It’s just enough for a nine inch pie, look how pretty that is.

Oh that’s pretty.

Perfect. Okay. Then the crumb topping, pretty easy, not difficult at all. All we’re going to do is take some brown sugar. That’s I think, let’s see, 2/3 cup packed brown sugar. And then we have 1/2 cup of flour, 3/4 a cup of rolled oats, good old mothers oats. And then we have some butter, which is about six tablespoons of butter.

Stuck.

Come out, come out, come out wherever you are, here we go. And you don’t want this to be melted by any means and you don’t want it to be super super cold. Because you want to cut this into the other ingredients. And I’m also going to add just a nice little splash of cinnamon. Like about a 1/2 a teaspoon. Just to give that little taste. How we doing over there Patty?

Good, I just added my flour, and all the other dry ingredients, along with the zucchini.

So now you’re just, oh the zucchini’s in there?

Uh-hum.

Okay.

And we’re mixing it up.

And you don’t want to mix too too long, do you? You don’t need to.

So just so it all gets incorporated.

Right.

But there’s nothing like a crumb topping on a pie.

I love crumb topping.

That’s my favorite.

Yeah. Because sometimes the dough is like too much dough. But this is nice because it just adds a little crunch to it. Which is kind of nice because you know that’s the part of the pie I like the best is the crunch.

Yeah.

Of the crust.

Yeah, me too.

So, but you want to make sure that that butter gets evenly distributed throughout all of this. And if it starts to get on your nerves, because this thing isn’t working, get your hands in there, get your fingers in there. And just rub it through, in fact that’s where I’m going right now because, these little things they work, but, it takes time and we don’t have time for that.

Nothing like using your hands especially with butter.

So, okay gang this is the way you do it. Now you just do this. You just keep rubbing it through your fingers until it gets crumbly. When you get crumbly, then you know. If it seems a little dry, because maybe you’re a little off on your ingredients, throw another tablespoon of butter in there, it’s not going to hurt it. And you just don’t want to go overboard because then it gets like greasy on the top, you don’t want that. Okay, I think we’re just about there.

Yeah, I got the blueberries in.

Beautiful.

Oh yeah. And that cinnamon in here.

Now will you do both those pans?

Uh-hum.

That will fill. And did you spray the pan or?

Yes I did, I sprayed it with baking spray. It’s not just regular.

So you need to grease it or spray it with something.

Yeah grease it, or spray, you know, with a flour and stuff.

Right. Okay, I’m going to start putting my topping on the pie. And this is an oh my pie. Been nice if I’d taken my ring off, that would’ve really been nice. A little late now. But you want this to cover clear to the edge as much as you can. Just pull it on down. And again, you want to use it all. This goes into a 375 degree oven. Because you want that crust to get nice and crisp, so it has to be a little hotter than 350. And.

No, it seems like you bake pies much higher.

Hotter temp, yeah, you have to crisp up the crust. Say that three times, crisp up the crust. You can do it. Okay. You look like you’re about there with yours.

Yep, just about there.

We’re going to go ahead and pop these in the oven. When we come back we got some more goodies with blueberries, blueberries and even more blueberries. We’ll be back in just a minute. That’s going to bake for about 60, 70.

About an hour, yeah. A little over.

You have to watch it, just do the toothpick test, you know. And then my blueberry crumb pie, it’s also in there and it’s baking. That bakes for about 40, 45 minutes, you’ll want to watch that. The crust has to be nice and brown. And when you test that, you’re going to go through the top, but you’re going to make sure that that crumb topping is really crisp, because that’s what makes it good.

Oh yeah.

Ice cream, hello, it’s calling my name. Okay. So you have, she’s making a cobbler now.

And I love, love, love cobblers, yeah. They’re my favorite.

I chose the cobbler because I know it’s close to a pie, but I thought, you know, some people are intimidated with pie crust and they don’t even want to go there to try it. So, a cobbler you just put the fruit in the pan and then you mix this stuff and drop it on the top and it’s done.

Right.

So that’s why she’s going to make blueberry cobbler. Now, you can use fresh or frozen blueberries. So if you’re seeing this maybe sometime when the blueberries aren’t in season, you can make it with frozen blueberries too. And you can, we’re doing a combination here.

Right, we have some frozen and fresh.

Yes.

So.

Okay, so you’re going to make, you’re going to do that first, you do anything with them?

You put them in this pan and then you put all your stuff on top, the sugar, flour, well you do, you put the sugar, flour.

Some butter.

Thickening, some butter and some lemon juice, a little bit vanilla. You put these in, pour that on top.

Oh okay, good. And while she’s doing that I’m going to get started over here. Because I’m making a salad and I’m combining a whole lot of different salad fixings, like the lettuces. Now Paul happens to love head lettuce the best. But if we go to a restaurant he’ll ask for a wedge of lettuce, since a lot of people don’t even know what that is, they’re like, what’s a wedge of lettuce? Well, you take a head of lettuce, you cut in half, you cut it in quarters and you serve a wedge. Now that was big tradition, because they use to put a blue cheese dressing over that and then bacon. He doesn’t like blue cheese, or he likes blue cheese, but doesn’t like bacon dressing. So he just likes it with any kind of dressing. So he likes the head lettuce. I in turn like the romaine, I like the green, I think this is healthier, I think it has better flavor. So I buy a package of the, or just take a head of lettuce and then I take the romaine and I just, I just chop it up. Because the two of them together really make it delicious.

And I love romaine, if it’s, just seriously I buy for our house is romaine.

And, you know, my dad always taught me, because he was a great romaine, he said the darker the green it is, the more nutrition it has. So, this is with the kind, like this, I don’t want to put that in, that’s the hard core part. But this is kind of stuff I like, but this is really better for you. And so we want to use it clear to the top. Unless of course it’s not very nice, or it’s starting to deteriorate, then you wouldn’t use it but, the darker the green when it comes to lettuce, the better it is, the healthier for you. So we’re just going to add that right into our other lettuce, like so. And this is, I love the flavors, the combination of flavors that’s going to be in this salad. Because, I think anytime you have walnuts and you have blueberries, and feta cheese.

You can’t go wrong.

How could it, and then raspberry, put the raspberry on top.

Yeah.

Okay I think we’re talking business here and it would go with chicken, it would go with fish, it would go with just about any kind of, you know, meal that you’re having, it would be delicious. Okay, what are you making the topping?

Yeah I’m the making the topping, I already got the mix with the sugar and all the.

Okay.

Stuff. And the topping you just add some sugar. Just a little bit though.

Not a lot, yeah, because the sweetness is already in the berries.

Right.

Because you really sugared them down well. See this is, I love simple things, I like things that, if I could just get this knife through this, I really like this a lot. This would be good. Sometimes they’re so big you can’t get them through. But we will, we will persevere. Okay, you’re just mixing that up. Yeah, we got it. See it had a double set, when it has that double that’s why you can’t get through. Okay. I’m just going to chop up about a 1/4 of a cup. You don’t want to overwhelm a salad like that with a lot of lettuce, or with a lot of onion. Because you want the other flavors to be predominate.

Andy may say, then you want all onion.

Oh he want’s very little salad?

Oh yeah.

Yeah.

He loves onion.

I do but it depends on the type of salad.

Yeah.

Depends. Okay.

And I’m just doing, I’m kind of like what you did for your crumb topping.

You have to make the crumb topping yeah.

Butter through the flour.

Oh so you had butter there too, how much butter did you have?

There was five tablespoons.

Okay. Was that room temperature?

Yes. Yeah, it was it’s too hard.

Right.

Do it. But it’s kind of like the same what you did with your crumb topping, but this is more like a biscuit topping.

Well I think this is going to be a little moister, it’s going to be wet.

Yeah.

Because you’re going to add milk to this, so it’s going be more of a batter than a crumb.

Yeah, so it’s more like a biscuit.

Yeah. See these, you want to take these out if they’re in the middle because, you know what, they are hotter than blazes usually. And of course that’s why I was having a hard time.

Smell like watering eyes.

Yeah. And that’s not necessary, we don’t need those, they will burn your tongue. I’m telling you they’ll burn your tongue, big time. Okay so.

And then for mine you make a well.

Okay.

And then you pour your milk in there and then you just stir it all up.

I think it’s important to do a well because it gradually brings it in.

Right.

Yeah instead of like all the moisture being in one part, you don’t want that to happen because, then the rest of its dry and it’s hard to combine it.

Right.

Okay. So, she’s going to get her topping on her berries there. And how long does that bake Patty? Do you know?

I think about 20 minutes, half hour.

Just 20 minutes?

I think 20 minutes, half hour.

Now you don’t spread that, she’s just going to drop it by spoonfuls. And some of the berries are going to show through on the top because they’re suppose to, so don’t try to spread it. Just drop that batter on top of the berries. Okay.

Yeah. Because they’re like little biscuits and then they puff up and they’ll.

Exactly.

Spread out some.

Exactly and you do want to see the blueberries.

Yeah and there’s a good bit of baking powder in here too, so that makes it.

Okay.

Spread out.

Now I’m cutting this pretty big. Because then if somebody doesn’t like it, they don’t, you know, they can fish it out. If you do it too small, it’s too hard to get to, you’re like, it’s in your mouth and you’re thinking, oh I didn’t even want to eat that onion. But this way I think it’s great for color.

Yes it does look pretty.

Looks nice. And we don’t want to overwhelm it, like I said before, not too much. Just a nice big bowl of lettuce, that’s plenty. Okay, and now we’re going to do our feta cheese. And you can use blue cheese, you can use other crumbles if you wanted to.

You know it took me to getting older before I started to appreciate.

Appreciated this, yeah.

And I love it now, I want it on all the salads now.

Well these are crumbles, feta crumbles. And we’re only going to do about, maybe a 1/4 of a cup. Somewhere along in there. But, whatever your liking is with your family, that’s what you do. Then I have some walnuts. Of course I want to do the blueberries. And these are very nicely packaged, look at that, nice and clean. We’re just going to drop them all over that salad. Look at the color, is this pretty or what?

It is pretty.

I love it. And then, we told you what we’re going to put on this is a raspberry dressing, now a vinaigrette really, not a heavy dressing, it’s a vinaigrette, it’s light because these are heavy ingredients. And I’m just going to leave these, we’re going to do about a 1/2 a cup or so, probably to your taste, to your liking. Just spread those walnuts over the top. Patty that looks wonderful.

Yeah. Doesn’t it look good?

Wow, does that look good, yeah. Looks delicious, that’s in an eight inch square pan by the way. That’s going to be perfect for that. Okay. I’m just going to go ahead and finish here, put my walnuts on, get the dressing ready, Patty’s popping that in the oven, when that bakes, we’ll be back to show you everything we’ve made today with blueberries, blueberries and even more blueberries. We’ll be right back, here’s how you can get today’s recipes. Smell this kitchen today, because it is awesome, isn’t it?

Yes it is.

And the crews all like, tongues dragging on the floor, but anyway. Here’s, or look at this crumb topping. This pie is too hot to cut or I’d love to cut it for you. And you know what, you could do ice cream or whatever you want to. Me I’m doing a little Reddi-Whip, I’m just going to do a little bit in the middle since it’s warm. Just to show you how incredibly delicious.

Oh yeah, that looks great.

That is. That look good?

Uh-hum.

Look at the Patty’s bread. This is so moist, look at the blueberries.

They look beautiful huh? They’re perfect.

We’re going to put a little what?

Cream cheese.

Cream cheese on that bread, oh my goodness. What could be worse, or better than that, yes. Okay maybe I can have a.

Plate.

Tell us what we’re going to put on that salad over there.

Okay we have raspberry walnut vinaigrette.

Okay, you can buy it or you can make it yourself, whichever you want to do.

Right.

And then she’s going to toss it all. Keep that nice and cold. And if you’re not going to serve it right away, put it back in the fridge because you want to do that, okay. Here’s the cobbler right here. This is like on top, this up to, but I’m going to get down in there. Oh my goodness.

Oh yeah, that’s good.

Oh my goodness.

Blueberry heaven.

I’m telling you.

That looks good.

This really needs to set up a little bit. This will keep a couple of days in the refrigerator if it lasts that long.

In my house a couple of hours maybe.

A couple hours yeah. And then of course what we have to do here, is like, it would be terrible if we didn’t, could you hold that for me?

Sure.

While I do this infamous scoop.

Oh yeah.

Because this has to go.

Right on top.

Right on top of that. Because that’s what makes cobbler a cobbler.

Ice cream is melting.

It’s melting and it’s, you eating salad, I’ll eat the cobbler. Seems funny to have a salad when you have all this other stuff but, I’m going to tell you this is awesome. Let me taste it. It just warm. Oh Patty, did a good job.

Make me happy food.

This is make you happy, make your family happy, do something special for them. Maybe tonight or tomorrow, or whenever. Because you know what, they’ll always have great memories of this.

Oh yeah.

And why not. Families are so important, remember eat more blueberries. However you want to fix them, throw some a handful in a salad.

So good.

Look at that.

Yep, beautiful.

Isn’t that pretty. Delicious, very good. Be sure to join next time family, be the same without, we love you. Go to church on Sunday, it’ll be good for you all week long. Thanks Patty.

Well thank you.

Furnishings provided by Levin Furniture, featuring Lane’s country living collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania.

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