Blueberry Orange Whirl Recipes
BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS
A triple combination of deliciousness. These scones are sure to vanish quickly.
Provided by Sarah Bowdidge
Categories Scones
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g
BLUEBERRY ALMOND CREPES
Blueberries are in season and I have found this great recipe on the blueberry.org site. Alittle time consuming but makes for a great special breakfast.
Provided by clw721
Categories Breakfast
Time 35m
Yield 18 crepes
Number Of Ingredients 14
Steps:
- Filling.
- To prepare filling: In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; whirl until well combined. Add chopped almonds; whirl until smooth; set aside.
- Sauce.
- To prepare blueberry sauce: In a saucepan combine ½ cup sugar and the cornstarch. Stir in orange juice and blueberries. Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
- Crepes.
- TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup flour and 1 cup milk, 1-tablespoon light brown sugar and ¼ teaspoon almond extract. Whirl until smooth. Spray crepe pan with non-stick cooking spray; heat over medium heat until hot. Add about 3 tablespoons batter to pan, tilting to make an even layer. Cook on one side until crepe begins to brown, about 1 minute. Place on a sheet of waxed paper, browned side up. Repeat with remaining batter; layering the crepes with waxed paper.
- Assemble.
- To assemble: Place 2 rounded tablespoons of filling on each crepe. Roll and place on a lightly greased baking sheet. Cover and refrigerate until ready to serve.
- Serve.
- At serving time: Preheat oven to 300 degrees Fahrenheit. Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.
Nutrition Facts : Calories 165.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 73.9, Sodium 146.8, Carbohydrate 22.5, Fiber 1.5, Sugar 12.8, Protein 7.4
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