FoodBanter.com - View Single Post - have too many blueberries any unique recipes or ideas

hahabogus

merryb > wrote in news:b0fdc5d4-de78-40f4-b12f-
:

> On Jan 2, 4:42*pm, Pits09 > wrote:
>> These freezers are turning into something akin to Alladin's cave !
>>
>> Have spoken very severely to SWMBO *about keeping freezers in order
>> she just said they ARE in order
>> response *Disorder *then went back to unpacking and re stowing
>>
>> Problem with having 6 freezers *5 of them bought at clearing sales
>> one can't give up a bargain * eh .
>
> Dry them- they'll take up less space or soak in vodka or brandy for a
> nice apertif or make blueberry jam or blueberry vinegar...
>

@@@@@ Now You're Cooking! Export Format

BlueBerry Tart

desserts, pies

3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream

preheat oven to 400F

Place pecans, sugar, flour in the bowl of a food processor and process
till
powdered. Combine in a bowl the powder with the frozen blueberries (mix
well). Pour into pie Crust.

Place tart on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top. Cool
for
at least 1 hour.

To serve cut into wedges and garnish with sour cream.

Notes: "The Short-Cut Cook" by Jacque Pepin page 247

** Exported from Now You're Cooking! v5.84 **

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The beet goes on -Alan