Breakfast
Delicious New York Times Blueberry Muffins: Cream ½ c. butter and 1 ¼ c. sugar until light. Add 2 eggs one at a time, beating after each addition. Sift 2 c. flour, tsp. salt, and 2 tsp. baking powder together. Add to creamed mixture alternately with ½ c. milk. Crush ¼ pint blueberries with a fork and mix in batter. Fold in ¾ pint of fresh or frozen, unthawed blueberries whole. Grease 12 large muffin cups and fill. Sprinkle 3 tbs. sugar over tops of muffins and bake at 375° F for 30 minutes. Cool 30 minutes before removing.
Baked Blueberry French Toast: Dip 8 slices of bread into 2 well beaten eggs mixed with 1 c. of milk. Put slices on a heavily buttered cookie sheet. Bake in a preheated oven at 400°F for 15-20 minutes. Remove from oven and top with 1-pint fresh or microwave defrosted frozen blueberries. Combine 1-c. sweet cracker crumbs, 2-tbs. flour, 2-tbs. sugar, ½-tsp. cinnamon, ¼ c. chopped nuts and ¼ c. butter. Sprinkle crumbs over blueberries and bake at 400° F until lightly brown (15 minutes).
Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c. canola oil, 2/3 c. sugar and 1 c. mashed ripe banana. Sift together 1 ½ c. flour, 2 ¼ t. baking powder, ½ t. salt and add. Stir in ½ c. uncooked oatmeal and then sprinkle 2 T of flour on ½ c. blueberries and stir in mixture. Pour into greased floured 8 inch loaf pan. Bake at 350° F for 60 minutes. Let cool 10 minutes, remove from pan and cool completely. Wrap. This is better if stored one day before slicing.
Dinner
Venison (Substitute Buffalo or Caribou) Steak with Wild Rice: Cut Venison steaks about 1 inch thick. Broil until nicely browned and almost done, then place into a casserole. Mix together 8 oz. Currant Jelly, ½ c. blueberry wine, ½ tsp. mustard and 2 tbs. butter. Pour over the venison. Sprinkle with salt and pepper. Cover casserole and bake at 375° F for about ½ hour. To serve, put a mound of hot and fluffy wild rice in the center of a hot platter. Stand the steak around this. Pour sauce from the casserole over the rice and serve hot.
Jelly Glazed Chicken Breasts: In a small saucepan combine 1/3 c. apple juice, 3 tbs. currant jelly, 1 tsp. corm starch and dash salt. Cook and stir until mixture boils. Cook and stir 2 minutes more. Stir in 1/8 tsp. crushed, dried marjoram. Grill 6 chicken breasts, bone side up, on an uncovered grill directly over medium coals for 15 minutes. Turn chicken and brush with sauce; grill for 20 to 30 minutes more or until chicken is tender and no longer pink. Brush with additional sauce before serving.
Blueberry-Onion Sauced Pork Tenderloin: Cook a 1 lb. Tenderloin as normal. In a large skillet over medium-high heat, melt 2 T. butter. Add 2 medium sliced onions, ½ t. salt, ¼ t. pepper and cook about 10 minutes until onions are golden. Add 2 T. sugar and cook until onions are caramelized. Three minutes longer, add ¼ c. port wine/sherry, 2 T. balsamic vinegar, 1 c. blueberries and 1 c. chopped tomatoes. Bring to a boil. Thinly slice the pork and serve with sauce.
Dessert
Blueberry-Graham Cracker Ice Cream Pie: Combine 2 pints whole quality blueberries and 1 c. sugar. Mix 2 c. water and ¼ c. cornstarch and stir into blueberries. Cook at a simmer until sauce is thickened. Set aside ½ c. mixture for top. Cool. Combine 1 package crushed low fat graham crackers, ¼ c. sugar and 1/3 c. margarine of choice. Press mixture into bottom and side of 9-inch pie plate. Spoon blueberry filling and drizzle over ice cream. Freeze. Remove pie from freezer 30 minutes before serving to thaw enough to cut. Cut into 9 wedges to serve.
Blueberry Currant Cheesecake in a Glass: In bowl, toss 1pt. chopped blueberries with 3 tbs. currant jelly; cover and set aside. In a mixer bowl, beat 8 oz. softened cream cheese, 3 tbs. milk, 2 tbs. Lemon juice and 2 tbs. sugar until smooth; fold in 1 c. whipped topping. Spoon 2 tbs. graham cracker crumbs into each of four 8- to 10-ounce stemmed glasses. Top each with about ¼ c. of the blueberries, ½ c. of the cream cheese mixture, then the remaining crumbs and blueberries, diving equally. Serve immediately or cover and refrigerate up to 6 hours.
Blueberry Glace Pie: Combine 1 c. blueberries and ¾ c. water in medium sauce pan; simmer 3-4 minutes. Combine ¾ c. sugar and 3 t. corn starch in a small bowl. Add sugar mixture to blueberries in saucepan; cook over medium heat stirring constantly until syrup is clear and thickened. Stir in 1 T. orange juice. Beat 8 oz. cream cheese until fluffy then add 2 T. orange juice, mixing until well blended. Spread cream cheese mixture on to the bottom of a 9" graham cracker shell; cover with 3 c. fresh blueberries. Top with cooked blueberry mixture. Chill thoroughly and then top with whipped cream. Place a few choice berries on top of the whipped cream for decoration.