Recipes

By Kim Ragosta @littlehouseintheforest
Serves 8-10

• Ingredients:
  – 1.5 cups blueberries, divided
  – 6 ripe bananas, mashed
  – 6 cups rolled oats
  – 1.5 cups peanut butter (or favorite nut butter)

Directions:
Preheat oven to 350 F. Mix bananas, oats and peanut butter together in large bowl. Gently fold in 3/4 cup of blueberries. Line a 9×13 baking dish with parchment paper. Add oat mixture to dish and press with hands to flatter and spread mixture. Top with remaining 3/4 cup blueberries and bake for 25 minutes. Serve warm out of oven or refrigerate overnight and serve cold.

*please be mindful of allergies to any ingredients  

By Kim Ragosta @littlehouseintheforest
Makes 1 quart + 1/2 pint

• Ingredients:
  – 8 cups blueberries
  – 1/2 cup sugar

Directions:
Heat a large saucepan over medium heat and add blueberries and sugar. Mash blueberries well and stir as mixture begins to heat up. Cook on medium-medium low heat for 15 minutes or until a nice dark purple sauce is formed. Be sure to stir often. Pour sauce into mason jars and let cool. Refrigerate for up to 2 weeks. Enjoy over oatmeal, on yogurt or on ice cream.

*please be mindful of allergies to any ingredients 

• Ingredients:
  8 oz. cream cheese, softened            
  1 tsp. vanilla extract
  2 egg whites                                   
  2/3 cup sugar
  Mix all ingredients together until creamy smooth.  Refrigerate until ready to use.
  blueberry compote:  
  6 cups blueberries
  1 3/4 cups granulated sugar     
  2 Tbsp. lemon juice
  2 Tbsp. water      
  1/4 cup cornstarch (moisten with  water)
  Place blueberries, sugar, lemon juice and water in a saucepan.  Heat slowly to a simmer.  Add cornstarch and water mixture and stir rapidly for 2 minutes.  When sauce starts to thicken, remove from heat and let cool to room temperature.
  crepe batter:
  3/4 cup sifted cake flour
  1/4 tsp. kosher salt                   
  1/4 cup granulated sugar        
  1 cup whole milk
  4 eggs  
  2 Tbsp. vegetable oil                   
  1 Tbsp. Grand Marnier

Directions: Sift flour into a mixing bowl.  Add salt and sugar and combine well.  Separately whisk milk, eggs, vegetable oil and Grand Marnier together.  Slowly add milk and egg mixture to the dry ingredients, beating until there are no lumps.  Refrigerate one hour.
Spray a 9-inch nonstick pan with cooking spray and place on medium-high heat.  Ladle 1/4 cup crepe batter into hot pan.  When almost cooked, flip crepe and cook a few seconds more.  Layer crepes between waxed paper to cool.
Fill crepes with 2 to 3 tablespoons of cream cheese filling.  Spread evenly, leaving a half-inch border.  Fold in half and then in half again to form a “pocket.”  (Can be refrigerated for up to 4 days at this point.)
For serving: Heat crepes on a cookie sheet in 375˚F oven for 5 to 7 minutes; they’ll puff up a bit.  Place 2 or 3 on a plate and scoop spoonfuls of blueberry compote over them.  If desired, garnish with ice cream, maple syrup and candied orange zest.  Serves 8 to 10.

Filling:
1 3-oz package cream cheese, softened
1 15-oz can sweetened condensed milk
1/3 cup fresh lemon juice
1 tsp. vanilla
1 9-inch pastry shell, baked (standard recipe, graham cracker crust – your choice)
Whip cream cheese until fluffy. Gradually add condensed milk; blend in lemon juice and vanilla. Pour into baked pastry shell, chill for 2 or 3 hours.
Glaze:
1 cup sugar
2 Tbsp. cornstarch
3/4 cup water
2 cups fresh blueberries
Place blueberries, sugar, lemon juice and water in a saucepan.  Heat slowly to a simmer.  Add cornstarch and water mixture and stir rapidly for 2 minutes.  When sauce starts to thicken, remove from heat and let cool to room temperature.

Directions:

In small saucepan combine sugar, cornstarch and water. Add 1/2 cup blueberries; crush. Cook over medium heat, stirring constantly until mixture boils and thickens. Lower heat and simmer until mixture is clear. Strain and cool. Arrange remaining blueberries over top of chilled pie; pour cooked, cooled glaze evenly over berries. Chill. Serve plain or with a dollop of whipped cream.