Blueberry Bavarian Cream

 

1 pkg               (6 oz) red gelatin (raspberry, strawberry, cherry, etc.)                                168 g

2C                   boiling water                                                                                                  480 mL

1C                   pineapple juice (from crushed pineapple; if not a cup of juice,                240 mL

                        add water to make up difference)

2-2 ½C            crushed pineapple (unsweetened, drained)                                         480-600 mL

1 C                  blueberries                                                                                                     240 mL

1 C                  whipping cream (or 2 C prepared whipped topping)                                240 mL

2 t                    sugar (omit if prepared topping is used)                                                       10 mL

¼ t                   vanilla (omit if prepared topping is used)                                                  1.25 mL

¼ C                 nuts                                                                                                                 120 mL

 

Mix gelatin and boiling water; add pineapple juice. Cook until partly thickened. Add pineapple and berries. Whip cream; add sugar and vanilla. Fold in nuts and whipped cream into a gelatin mixture. Chill until firm.

 

Serving suggestion: A gelatin mold or individual parfait glasses can be used.

Yield: 6 to 6½ cups

 

Blueberry Kuchen (Cake)

 

This recipe is reminiscent of blueberry buckles or blueberry grunts, which you may remember having at Grandmother’s house. If they tasted good then, they’ll taste good now. This is a delightfully old-fashioned modern dessert made with crumbles of bite-sized shredded wheat biscuits. The malt flavor of the cereal gives a wonderfully subtle taste that combines beautifully with the blueberries. Extra good with cream or ice cream.

 

They may be made several hours before serving, then stored in refrigerator. About an hour before dinner, bake them and they’ll be ready for dessert—just warm.

 

In case any are left, wrap in foil or freezer wrap and freeze. They can be reheated for another occasion.

 

1 1/3 C            crumbled shredded wheat biscuit or packaged corn flake crumbs          320 mL

1 C                  brown sugar, firmly packed                                                                        240 mL

4 t                    cinnamon                                                                                                         20 mL

1 t                    salt                                                                                                                      5 mL

1/3 C               butter or margarine                                                                                        80 mL

1/2 C               chopped nutmeats                                                                                         120 mL

1 pkg               (1 lb 4 oz) white cake mix                                                                                562 g

1 C                  frozen blueberries, thawed or fresh blueberries                                        360 mL

 

Combine brown sugar, cinnamon, salt and butter. Mix well with pastry blender. (If using cornflakes, crush into fine crumbs.) Add cornflake crumbs and nutmeats; blend thoroughly. Prepare cake mix according to package directions. Sprinkle 1 ½C (360 mL) of the crumb mixture over the bottom of a greased 13´9 inch (33 cm ´ 23 cm) baking pan. Spread cake batter evenly over crumbs. Sprinkle drained blueberries and remaining crumb mixture into cake batter. Bake in moderate oven, 350°F (177°C) about 40 minutes or until done. Cut in squares and serve warm or cold.

Yield: 12 3-inch (7.5 cm) squares

 

Blueberry Buckle

½ C                 sugar                                                                                                              120 mL

2 C                  flour                                                                                                               480 mL

2½ t                 baking powder                                                                                             12.5 mL

¼ t                   salt                                                                                                                   2.2 mL

1                      egg                                                                                                                            1

¼ C                 oil                                                                                                                      80 mL

½ C                 milk                                                                                                                120 mL

1 pt                  blueberries                                                                                                     480 mL

 

Sift together in a bowl sugar, flour, baking powder and salt Beat egg, add melted oil and milk together. Make a well in the dry ingredients and add liquids. Stir just enough to mix with the flour. Spread evenly into a 13´9 inch (33´23 cm) baking dish. Cover with 1 pt (480 mL) blueberries. Top with the following crumb mixture:

 

½ C                 sugar                                                                                                             120 mL

1/3 C               flour                                                                                                                80 mL

¼ C                 butter                                                                                                              60 mL

½ t                   cinnamon                                                                                                       2.5 mL

 

Bake for 40 to 50 minutes at 350°F (178°C).

Yield: 12 3-inch (7.5 cm) squares