Blueberryoatsummertreat Recipes

BLUEBERRY OAT SUMMER TREAT

Steps:

• In a saucepan, combine water and cornstarch over medium heat.
• Gradually whisk in sugar until smooth.
• Bring to a boil, stirring constantly.
• Stir in blueberries.
• Cook and stir for 2 minutes or longer, until thick and bubbly.
• Remove from heat and set aside.
• In a bowl, combine the cake mix and 1 cup oats.
• Cut in 6 tablespoons butter until crumbly.
• Set aside 1 cup crumb mixture for topping.
• Stir egg whites into remaining crumb mixture.
• Press into baking dish coated with nonstick cooking spray.
• Spread blueberry mixture on top of cake mix.
• Combine reserved cup of crumb mixture with remaining oats and brown sugar.
• Cut in remaining butter until crumbly.
• Sprinkle over top.
• Bake at 350 for 30-35 minutes or until golden brown.
• May serve with frozen yogurt or lowfat ice cream.

BLUEBERRY OATMEAL

Steps:

• Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.

SUMMER BLUEBERRY TART

Steps:

• For the pastry crust: Stir the flour and sugar together in a mixing bowl.
• Cut the chilled butter into small pieces and drop then into the flour.
• With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
• Whisk together the egg yolk, lemon juice and 1 Tbsp water.
• Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough.
• If mixture is too dry, add up to one more tablespoon of water.
• On a floured board with a floured rolling pin, roll out dough into large circle.
• Gently lift into a 9-10 inch pie plate or tart tin.
• Trim the edges, patch any holes, and flute the crust.
• Chill for 2 hours.
• Preheat oven to 375°F.
• Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
• Bake for 15 minutes.
• Remove the crust from the oven and carefully lift out the foil and beans or rice.
• Bake for 5 more minutes; then cool.
• To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
• Crush a few berries with a spoon to relese some juice.
• When the berries have softened and become juicy, add the cornstarch mixture.
• Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
• Remove from the heat and stir in one more cup of blueberries.
• Pour the berry mixture in to the pie shell.
• Top with the remaining 2 cups of blueberries.
• Cool for at least one hour.
• Serve plain or topped with fresh whipped cream.