Suggestions? Taking something blueberry that is no-bake (or quick-bake!) to a cookout on Saturday

dawnnys

Well-known member
I was thinking of buying biscuits and mashing up blueberries and raspberries to go over, with whipped cream. Anything more interesting? I don't really want to bake - temps in the 90's with no a/c.

It will be a dessert. I would make the blueberry coffee cake, but... 'thought about fruit spritzers with Prosecco but my gang would probably just think the fruit was old and fermented. Anything that is simple, yet good and makes a nice presentation? I will also google. TIA.

 
That old blueberry crumble thing that bakes quickly & with lemon zest is so good.

posted by Meryl

I actually make lots of this as it freezes so well.

Blueberry Crumb Bars

3/4 - 1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 or more cups fresh blueberries
1/2 cup white sugar or less
4 teaspoons cornstarch

Preheat the oven to 375 degrees F (190 degrees C).

Grease a 9×9 inch pan.
In Cuisinart, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

 
Ooh, ooh, or maybe Richard's Key Lime Pie Dip, but what adjustments would

you make to make it "blueberry-sih" ;o) Maybe lemon juice and a pint of blueberries? Think that would work anyone?

 
Fresh Fruit Sundae Snack (in waffle cones) - You can easily assemble them before serving:

You can use an assortment of fruit for this, including blueberries and raspberries.

FRESH FRUIT SUNDAE SNACK

INGREDIENTS:

Strawberry Sauce:
1 1/2 cups cut-up strawberries
Sugar, to taste

Filling:
3 cups assorted cut-up fruits, such as apples, bananas, cherries, seedless red or green grapes, kiwifruit, peaches, nectarines, strawberries, blueberries, raspberries, etc.

5 large waffle cones

DIRECTIONS:

1. Place the strawberries and sugar in a blender. Puree until smooth.
2. In a mixing bowl, gently combine the cut-up fruits. Spoon them into the waffle cones and drizzle the pureed strawberry sauce on top.

Makes 5 servings.

Fruit snack tips:
Add chopped nuts or shredded coconut to the fruit mix.
Try different fresh berries or berry combinations to make the pureed berry sauce.
Stir your favorite yogurt into the fresh fruit mix or blend yogurt with the fruit sauce.

(Note: This is also good as a fruit salad, without the cones).

Adapted from BHG

http://images.meredith.com/content/dam/bhg/Images/05/12767205.jpg.rendition.largest.l.jpg

 
Fluff 'N Blueberries - No-Bake - From my to-try list:

FLUFF 'N BLUEBERRIES

“This feathery-light chilled dessert reminds you of cheesecake.”

1/2 cup sugar
1/4 cup cornstarch
3 cups fresh or frozen blueberries
1/2 cup water
2 cups graham cracker crumbs
3/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1-1/2 cups sugar
2 teaspoons vanilla
1 cup whipping cream, whipped

In a medium saucepan, stir together the 1/2 cup sugar and the cornstarch. Stir in the fresh or frozen blueberries and water. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat. Cover and let the mixture cool.

In a medium mixing bowl, stir together graham cracker crumbs and melted butter until combined. Set aside 1/2 cup of the crumbs for topping. Press the remaining graham cracker crumbs into the bottom of a 13x9x2-inch (3-quart rectangular) baking dish.

In a mixing bowl, beat the softened cream cheese, the 1-1/2 cups sugar and the vanilla until combined. Gently fold in the whipped cream.

Spoon half of the cream cheese mixture over the graham cracker crust. Spoon the cooled blueberry mixture over the cream cheese mixture. Spoon the remaining cream cheese mixture over blueberries.

Sprinkle the top of the dessert with reserved graham cracker crumb mixture. Cover and chill for 2 to 24 hours.

Makes 12 servings.

Source: Midwest Living

http://www.midwestliving.com/recipe/desserts/fluff-n-blueberries/

 
Lemon Tart With Blueberries, this could become no bake...

If you get a pre-made tart shell this becomes no bake. It could get even easier with pre-made lemon curd.


Lemon Tart With Blueberries
by Flo Braker
from The Simple Art of Perfect Baking
(Chapters, 1992)
Serves 6 to 8

If you've never made one of Flo Braker's recipes, you're in for a treat. Her simple, comprehensive directions never lead you astray. And this recipe's no exception. The fresh flavors of lemon and blueberry are at their best here in her easily assembled, elegant tart.

Baking Equipment: 9-inch quiche pan with removable bottom.


1 cup (9 ounces) Classic Sweet Pastry

FILLING
2 large eggs
3/4 cup granulated sugar
6 tablespoons fresh lemon juice, strained
4 tablespoons unsalted butter, melted
2 teaspoons lemon zest

FRUIT
3 tablespoons strained apricot jam
2 cups fresh blueberries

ADVANCE PREPARATION
1. Prepare Classic Sweet Pastry as directed. Wrap and refrigerate it for at least 1 hour.

BAKING PREPARATIONS
1. At least 15 minutes before baking, position rack in lower third of oven; preheat oven to 375°F (190°C).

ROLLING AND BAKING THE CRUST
1. See recipe for Classic Sweet Pastry.

MAKING THE FILLING
1. Place eggs in a small bowl and whisk just to combine. Pour in the sugar and whisk. Add the lemon juice, again whisking to combine. Add the cooled melted butter and lemon zest and blend.

BAKING THE TART
1. Pour the filling into the partially baked pastry shell.

2. Return to 375°F (190°C) oven and bake for 16 to 18 minutes longer, or until the crust is golden and the filling is set. (The filling bubbles toward the end of baking.) Remove and cool on a rack for 10 minutes.

3. Set the pan on a narrower elevated surface (such as a tin can), so the bottom of the pan is released as the metal rim slips down. Cool to room temperature.

PREPARING THE FRUIT
1. Heat the apricot jam just until melted but not bubbly hot. Pour into a 2-quart mixing bowl. Pour the blueberries into the warm preserves and toss gently with a rubber spatula briefly to coat most of them. Spread over the tart, leaving a 3-inch center portion of lemon filling uncovered. Serve the same day for best flavor.

==============
Classic Sweet Pastry
by Flo Braker
from The Simple Art of Perfect Baking
(Chapters, 1992)
Makes three 8-inch tart crusts (1 1/2 lbs. dough)

I've tried many recipes for sweetened pastry over the years, but this one still tastes and handles the best. It is also known as pâte sucrée. The addition of egg and sugar makes the pastry shell richer and sweeter yet less flaky than an ordinary piecrust.—Flo Braker


2 sticks unsalted butter
2 1/2 cups unsifted all-purpose flour
1/8 teaspoon salt
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla

1. Place the dry ingredients into the bowl of a food processor fitted with a steel blade and process with 2 or 3 short on/off bursts to blend.

2. Mix the egg and vanilla in a small bowl just to combine.

3. Cut the chilled, firm butter into 12 to 16 pieces and scatter them over the dry ingredients. Process the butter and dry ingredients until the mixture resembles bread crumbs (about 15 to 20 seconds).

4. Then, with processor running, pour the egg mixture down the feed tube in a steady stream and continue to process just until the ingredients come together.

5. Remove the dough from the bowl and place it on a clean, dry work surface. Then, with the heel of your hand, smear a small amount on your work surface by pushing it away from you. Repeat with small amounts of the remaining dough. When you've worked all the dough in this manner, give it a couple more strokes to bring it together into a smooth, homogeneous unit.

CHILLING THE DOUGH
1. At this point, you may divide the dough into thirds (8 ounces each, a scant 1 cup). Flatten each third into a round disk 4 to 5 inches each and wrap each in plastic.

2. Refrigerate for at least 1 hour, or until the dough is chilled and slightly firm. (Chilling reduces the strength of the gluten in the flour when the dough is rolled. It also makes it easier to roll without sticking.)

ROLLING THE DOUGH
1. If the dough is cold and firm, remove it from the refrigerator to room temperature for 1 hour, or until it is still cool (room temperature, 70 degrees) and feels malleable, though it may crack at the edges slightly when pinched.These doughs may be pressed with the fingertips into pans, rather than rolled. However, rolling is faster, gives a more even thickness and requires less manipulation than pressing.

2. Dust the work surface lightly with flour. Position the rolling pin across the center of the disk and push the pin away from you in one stroke; use just enough pressure to extend the dough about 2 inches. Let up on the pressure as you near the edge. If any tearing or cracking occurs as you roll, press the edges together, sprinkle with a little flour and continue to roll. (If the dough cracks too much, it is too cold; if it is soft and sticky, it is too warm. Should it crumble into pieces as you begin to roll, repeat the kneading process; this will not overwork it.)

3. Gently lift the dough and rotate it a one-eighth turn in one direction. Repeat rolling procedure, working from the center out, always rotating dough a one-eighth turn in the same direction. Lightly flour the surface when necessary to prevent sticking. If the dough does stick, carefully slide a metal spatula under that portion, lift and dust with flour. Rub off any particles adhering to the rolling pin; they could puncture the dough.

4. Continue rolling and rotating until the circle of dough is 1/8 inch thick and measures the diameter you need. The most important guideline for lining the pans is an 1/8-inch thickness; any thicker, and it will not serve as a container for the filling.

FITTING THE DOUGH IN THE PAN
1. Lay the rolling pin across the upper third of the circle of dough. Lift the edge of that section on and fold it toward you, draping it over the pin. (The ends of the rolling pin will remain exposed.) Roll the pin toward you, wrapping the remaining dough loosely around the pin.

2. Lift the rolling pin, and suspend it 1 inch above the farthest edge of the tart pan. Allowing for a 1-inch overhang, unroll the dough toward you, easing it into the pan's contours as you go. (Unrolling the dough toward you, rather than away from you, is best since you can see the pan and guide the dough precisely.) When the dough is completely unrolled, mold it into the pan's crevices, pressing down slightly with fingertips until it fits snugly against the sides and bottom. If it tears, patching is easy: press the two torn edges together.

3. Rest the rolling pin on top of the pan, and roll across with enough pressure to cut off the overhang on all sides. (The overhang can be as much as 1 ounce for an 8-inch quiche pan, but that is preferable to not having enough dough to fill the pan evenly and efficiently.)

BAKING THE TART SHELL
1. At least 15 minutes before baking, position rack in lower third of oven; preheat oven to 350°F (180°C).

2. Bake in preheated oven for 17 to 22 minutes, or until the shell appears golden, looks done and contracts from the side. After the initial 5 to 7 minutes in the oven, the shell may blister; if so, prick the bottom in 3 or 4 places with a metal skewer, allowing the steam to escape so that the dough will fit snugly in the pan again. It is important to prick it before it bakes too long and sets its shape.

COOLING THE TART SHELL
1. Remove from oven to cooling rack. After 5 minutes, place on top of a can smaller than the baking pan, releasing the pan's metal rim from the baked crust.

2. Fill and serve the day it is baked.

===============
Flo Braker's Notes

A 9-ounce disk, measuring 1 cup dough, is enough to fit into a 9-inch quiche pan.

A 13-ounce disk, measuring a scant 1 1/2 cups, is enough to fit into an 11 x 8 x 1-inch rectangular quiche pan.

A 12-ounce disk, measuring 1 1/3 cups, is enough to fit into a 12 x 4 x 1-inch rectangular flan form.

In pastrymaking, it's best to work with your hands to keep in contact with the ingredients and to give you a sense of what is happening (Is the butter too soft, the dough too moist?) Then, after you become accustomed to the feel of making the dough, you can use a machine.

Correct butter temperature is the key to making sweetened pastry by hand successfully. It shouldn't be too firm (cold) or too soft (warm); the best description is cool and malleable.

Kneading the dough by smearing it with the heel of your hand is called fraisage. It not only forms the dough into a smooth, cohesive unit, but it develops just enough structure so that the dough is less likely to tear or crack while being rolled and lifted.

 
Peaches, Raspberries, And Blueberries With Prosecco

Peaches, Raspberries, And Blueberries With Prosecco

Recipe By:Marcella Hazan
Serving Size: 6 Preparation Time :0:15

2 pounds peaches -- preferably the aromatic white-fleshed variety variety
2/3 cup granulated sugar
1 1/2 cups Prosecco -- or other young fruity, dry white wine
1/2 pint raspberries
1/2 pint blueberries
1 lemon -- Zest of

Wash the peaches, peel them, pit them, and
cut into slices about 1/4 inch thick. Put
the peaches in a serving bowl, add the sugar
and wine, and stir thoroughly. Wash the
raspberries and blueberries and add them to
the peaches.

Grate the thin, yellow skin of half a lemon,
being careful not to dig into the bitter
white pith beneath, and add it to the bowl.
Turn over the bowl's contents several
times. Refrigerate at least 1 hour before
serving, or even as far ahead as early
morning of the day in which you intend to
serve the fruit.

 
Creamy, Dreamy No-Bake Blueberry Cheesecake (from my try file)

This is from someone I was doing Somercise with a few years back so it's a low-carb version (hence crustless/no sugar). You of course could sub appropriate sugar equivalent.


Creamy, Dreamy No-Bake Blueberry Cheesecake
What could be better then a big slice of a wonderfully flavorful dessert chalk full of fresh summer blueberries and creamy no-bake cheesecake? Maybe too slices! This makes a splendidly large cheesecake and is truly a summer dessert masterpiece. If you are doing well on Level One, go ahead and enjoy.

Ingredients:
***** 4 packages Knox Gelatin *****
3/4 cups water
1 1/4 cups heavy whipping cream (33-35% m.f.)

2 2/3 cups of fresh OR frozen blueberries (I love the wild variety)
3 tablespoons almond extract
4 8oz. packages of cream cheese, softened (I like Philadelphia brand cream cheese)
2 1/2 cups Splenda or 4 1/2 tablespoons SweetBalance
1 tablespoon butter, melted

Additional sweetened Whipped Cream for topping, if desired.

Directions: Pour cream and water into medium saucepan. Sprinkle gelatin over cream and water, let stand one minute. Stir until gelatin is combined with cream and water. Place on stovetop over medium heat, stirring constantly until dissolved, about 5 minutes. Set aside.

Place blueberries and almond extract in a food processor or blender and mix on high speed until pureed (smooth and virtually free of any lumps). (If using frozen blueberries, let thaw for about 25 minutes.) Set aside.

Soften cream cheese at room temperature for two hours or 30 seconds in the microwave for each package of cream cheese used. Beat cream cheese and sweetener in large mixing bowl with an electric beater on high speed until light and fluffy, about 2 minutes.
Add pureed blueberries and beat with electric beater on medium speed until cream cheese and blueberries are completely combined and a uniform mixture results, about 2-3 minutes. Add gelatin/cream mixture and beat with electric beater on medium speed until thoroughly mixed, about 1-2 minutes.

Brush melted butter in a 9-10 1/2 inch springform pan, OR in individual serving bowls. Pour in cheesecake mixture and refrigerate until completely set, about 8 hours. Slice, serve and enjoy!

***** A large amount of gelatin is required to set this dessert because of the juiciness of the blueberries. This dessert has just the right consistency.*****

 
I saw this just this a.m. on "The Chew" - it's what started me thinking, but

I think the guests would just think the fruit was getting old. Ya gotta know this group!

 
That's what I did. I think it is on the menu for Sunday. It is very refreshing. I have made it

twice now. Always have used blueberries and vanilla wafers. The last time I added some swirls of whipped cream and served as a dessert vs. an appetizer.

Thx again Richard for my latest go-to new to my friends fun dish!!!

 
Rec: Strawberry Dessert Nachos

I have made this a few times. Has a beautiful "plated" presentation, you can stack it up, a few tortilla's on a plate, add the cream mixture, strawberries, add some grated chocolate, drizzled chocolate etc. Easy, baking done ahead w/ the tortillas. But need to "make" each plate vs. dig in and enjoy (Key Lime Dip). I have never done it the way the recipe is written, ie served on one platter.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=115862

 
REC: Jack's Berry Delicious Parfait

By Jack Witherspoon from his book "Twist It Up".
You can sub any fresh fruit for the strawberries and raspberries.

3/4 cup whipped cream cheese
1 1/4 cups marshmallow creme
3 cups sliced strawberries
1 cup fresh raspberries
1 tablespoon powdered sugar
10 graham crackers
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
fresh mint leaves for garnish

In a medium bowl, mix cream cheese and marshmallow creme until well blended.

In another bowl, combine the berries and powdered sugar, stir to combine.

Cruch the graham crackers to make coarse crumbs, them mix with melted butter and brown sugar and stir well with a fork to blend.

* Into 6 serving glasses, scoop 1 heaping tablespoon of graham cracker mixture into the bottom, then spoon 1/4 of the fruit mixture over the crumbs, and top with 1 heaping tablespoon of marshmallow mixture. Repeat layers, ending with the marshmallow mixture. Refrigerate at least one hour, and up to 3 hours. Serve with a mint leaf garnish.

* You can also assemble this in a pan for serving to a group. Jack appeared on our local Fox News a few weeks ago and prepped this dish in both the parfait glasses and as a pan service (he did blueberries and strawberries for a 4th of July dessert theme) - you can see the video here:

http://www.myfoxla.com/video?clipId=7455089&autostart=true

http://blog.chefjackwitherspoon.com/

 
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