MaryGladys' profile page
Recipes
Blueberry Muffins
By MaryGladys
Preheat your oven to 375°F
- 6 Tbs butter
- 3/4 cup sugar
- 2 eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tsp vanilla
- 1 1/2 to 2 cups blueberries, either fresh or frozen, wild Maine berries preferred
- 1 Tbs sugar mixed with 1/2 teaspoon cinnamon (optional)
Whipped Carnation Evaporated Milk Topping
By MaryGladys
Pour evaporated milk into small mixer bowl; place beaters into mixture
- 1 cup NESTLÉ CARNATION Evaporated Milk
- 1/4 to 1/2 cup powdered sugar
- 1 tsp vanilla extract
Blueberry Scones
By MaryGladys
Adjust rack to center of oven, and heat to 400°
- 2 cups all-purpose flour
- 3 Tbs sugar, plus more for sprinkling tops
- 1 Tbs baking powder
- 3/4 tsp salt
- 6 Tbs (3/4 stick) cold unsalted butter, cut into pieces
- 1 1/2 cups fresh blueberries, picked over and rinsed
- 1 tsp grated lemon zest
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
Almond-Citrus Salad
By MaryGladys
To make dressing, mix juice, vinegar, oil, honey, ginger, salt and pepper flakes in blender
- 1/3 cup orange juice
- 2 Tbs white wine vinegar
- 2 Tbs almond or vegetable oil
- 1 Tbs honey
- 2 tsp grated fresh ginger
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
- 2 navel oranges, peeled and sliced
- 1/2 red bell pepper, sliced
- 1/4 cup finely chopped red onion
- 6 cups torn spinach leaves
- 2/3 cup slivered almonds, toasted
White Corn Chowder
By MaryGladys
Melt the butter in a heavy soup pot
- 2 oz Butter
- 1 medium Onion, diced
- 3 stalks Celery, diced
- 2 Carrots, peeled and diced
- 2 Tbs Flour
- 2 cups Chicken broth
- 4 cups Milk
- 2 medium Potatoes, diced and boiled
- 3 cups White corn
- Salt to taste
- Pepper to taste
Mushroom Biscuits
By MaryGladys
Rinse, pat dry and coarsely chop mushrooms (makes about 3 cups)
- 1/2 lb mushrooms
- 2 Tbs butter or margarine
- 1/4 cup finely chopped onion
- 1/4 tsp ground thyme
- 1/8 tsp ground white pepper
- 2 cups biscuit mix
- 2/3 cup milk
Blueberry Smoothie
By MaryGladys
In a container of an electric blender combine blueberries, juice, yogurt and sugar
- 1 pint fresh blueberries or 2 cups (10 ounces) frozen blueberries, slightly thawed
- 1 cup pineapple, orange and strawberry juice blend or pineapple-orange juice
- 1 container (8 ounces) lowfat vanilla yogurt
- 2 tsp sugar
White Tie and Tails
By MaryGladys
Cook pasta according to package directions
- 8 oz Bow Ties, Radiatore or other medium pasta shape, uncooked
- 1 cup half-and-half
- 1/2 cup crumbled blue cheese
- 1/2 cup grated low-fat Swiss cheese
- 1/2 cup grated Romano cheese
- 1/4 cup grated low-sodium Parmesan cheese
- 1/3 cup 1/4-inch prosciutto strips
- 2 Tbs chopped fresh basil or 2 tsp. dried basil
Mushroom Caps Filled with Roquefort
By MaryGladys
Cream Roquefort, butter and dry mustard until smooth; set aside
- 4 oz Roquefort Cheese, at room temperature
- 1/2 cup butter, softened
- 1/2 tsp dry mustard
- 12 perfectly shaped medium mushroom caps
- 1/4 cup ripe or green olives, minced
Blueberry White Chip Muffins
By MaryGladys
Preheat oven to 375° F. Paper line 18 muffin cups
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1/4 cup butter or margarine, melted (we recommend LAND O LAKES® Butter)
- 1/2 tsp grated lemon peel
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
- 1 1/2 cups fresh or frozen blueberries
- Streusel Topping (recipe follows)