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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers:
Stuffed Portobello Mushroom
, and also eating lots of these
Ice Cream Sandwiches
in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
Any body have a good blueberry Pie recipie
edited November -1
Any body out there in eggdom have a good blueberry pie recipie. Company's coming over and I want to really impress with dessert not just the entre. Thanks, Bo
This one showed up recently.[p]Pie, Blueberry
This is my lazy pie! LOL
1 Box Pillsbury pie crust.
2 quart Fresh berries,
1/4 cup Instant tapioca,
3/4 cup sugar
4 small Pats Butter.
1 Place bottom crust in deep dish 10 pie pan, pour in the berries, sprinkle with tapioca, then sugar then a little cinnamon and then 4 pats of butter. put on top crust and seal. brush the top crust with a little milk and dust with sugar.
1 place in a hot egg, 350 that is not smoking. I put them on after dinner has cooked and we have run hot it for a minute to do away with any drippings that might smoke. Bring the temp back down to 350 and put in the pie, about 45 minutes later it is hot, bubbly and golden brown. Vanilla ice cream and cold milk and it does not get much better than that! Julie
Source: BGE Forum, Juliem4444, 07/29/07
I have a superb Blueberry cobbler recipe if that will work.
Bring it on.....
Now that the dessert category is expanded. This would work well with any fruit. Recently was told that the pioneers originated it![p]Cobbler, Mango, Richard
1/2 Cup Butter, 1 Stick
3/4 Cup Sugar
3/4 Cup Flour, Self Rising
1 Cup Milk
1/2 Tsp Cinnamon, optional
2 Cups Mangos, Fresh, Peaches or similiar fruit works great
1/2 Cup Blueberries, Fresh
1/2 Cup Raspberries, Fresh
1 Cup Sugar
1/2 Cup Water, or Syrup from canned friut
Vanilla Ice Cream for Serving
MOST IMPORTANT DO NOT STIR THE VARIOUS LAYERS OF THE MIXTURE
1 In a bowl; mix the fruit, 1 cup sugar and 1/2 cup water or syrup. Set aside
2 Preheat oven to 350°F
3 Put butter in a 13 by 9 by 2 inch baking dish and place in the oven to melt. Stir 3/4 cup sugar and flour together. Slowly add milk and continue stirring to prevent the flour from getting lumpy. If you like cinnamon, 1/2 tsp goes in next.
4 Being VERY CAREFUL not to burn yourself, remove the hot baking dish containing melted butter from the oven; pour batter directly over butter in baking dish. DO NOT STIR.
5 Spoon drained fruit on top of batter, then gently pour syrup on top. DO NOT STIR. The most important part of this dish is NOT STIRRING.
6 Bake 30-45 minutes or until top is golden brown. The batter will rise above the fruit, producing a very wonderful crust. Let set for 30-45 minutes and serve with vanilla ice cream
1 Large BGE, Indirect, 350°F-375°F, Plate setter, legs down. feet under the pan. 30-45 minutes.NO SMOKE
Yield: 8-10 Servings
Source: BGE Forum, Richard, 08/05/07[p]This recipe started as a peach cobbler on the Food Network by the Lady and Sons, Paula Deen, 2006
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