Blueberry Orange Crunch Cookies Recipes

BLUEBERRY-ORANGE FRENCH TOAST

Steps:

• In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
• Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
• Heat oven to 425°F. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.

BLUEBERRY ORANGE CREAM CHEESE COOKIES RECIPE - (4.2/5)

Steps:

• Cream butter and cream cheese with mixer. Add the egg and orange extract and mix just until combined on low scraping the bowl several times. Add the cake mix in three parts mixing just until combined after each part. Remove from the mixer and very carefully and slowly fold in blueberries. You don't want them to burst so just take your time. Refrigerate dough for 2 hours. Preheat oven to 350°F. Roll into one inch balls. Place on cookie sheets covered with parchment paper. Bake 12 to 14 minutes or until lightly browned. Cool for 2 minutes and remove to cookie cooling racks. In small bowl whisk powdered sugar, orange zest and orange juice. Drizzle over cooled cookies.

CHOCOLATE-ORANGE COOKIE SLICES

Steps:

• In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
• Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
• Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12x6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12x6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
• Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
• Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
• Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
• Cool slices completely, about 1 hour. Store covered in airtight container in single layer.

BLUEBERRY CHEWS

Steps:

• Combine blueberries, raisins, brown sugar, orange zest, and juice in a medium saucepan and bring to a boil. Simmer, uncovered, for 15 minutes or until nearly all of the liquid has evaporated, stirring occasionally. Remove from heat; let cool. Scrape mixture into a food processor and purée until smooth.
• Heat oven to 350°F. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy, about 5 minutes. Beat in eggs, one at a time, then add vanilla. Stir together all the dry ingredients in a separate bowl then add to the butter mixture and beat on low until flour is completely incorporated.
• Divide dough into 4 equal pieces. Wrap 3 in plastic wrap and refrigerate while you roll out the other piece. Place 1 piece of dough between 2 pieces of parchment or waxed paper and roll into a 12in-x-5in rectangle, about 1/4in thick. (The easiest way to do this is to roll it out lengthwise to 12 inches first, then out). If you are feeling anal you can trim the edges, if not, leave them rough. Remove the top piece of parchment and spread about 1/4 cup of the blueberry filling down the middle. Use the bottom piece of parchment to fold the dough lengthwise over the filling and seal the edges with the tines of a fork.
• Cut crosswise into 8 slices. Place 2 inches apart on a parchment or silpat lined baking sheet and repeat with another piece of dough. When one baking sheet is filled bake for 15 minutes, or until browned. Remove to a rack to cool and repeat with remaining dough.

BLUEBERRY-ORANGE CRUNCH COOKIES

Steps:

• BEAT butter and brown sugar in large bowl with electric mixer on medium speed until creamy. Add egg and orange peel; beat until well blended. Add flour and baking powder; mix well. Gently stir in cereal. DROP level tablespoonfuls of dough, 2 inches apart, on ungreased baking sheet. BAKE at 350°F for 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes before removing to wire racks to cool completely.

BLUEBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

ORANGE CRUNCH COOKIES

Steps:

• Mix oats, flours, baking powder, ginger, and salt in a medium-sized mixing bowl.
• Add remaining ingredients and mix well; place spoonfuls on a greased baking sheet.
• Use spoon to flatten each one to about ½ an inch thick.
• Bake at 350 degrees for 10 minutes or until edges start to brown.
• Remove to cooling racks.

BLUEBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 by 13 inch baking pan.
• Spread undrained pineapple evenly in pan.
• Follow with the blueberries.
• Sprinkle 3/4 cup sugar over the blueberries.
• Sprinkle the cake mix evenly over the blueberries.
• Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans.
• Bake for 45 minutes.

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
• Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
• Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
• Bake in the preheated oven until golden, about 15 minutes.