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Tag Archives | Blueberries

Blueberry Jam

Blueberry Jam made with hand picked juicy berries.

The Sauce: Blueberry Jam – Fresh hand picked blueberries crushed, then thickened with pectin and cooked into sweetened jam.

‘Great Sauces Transform Good Food into Gourmet’ 

Blueberry picking

As a young girl I attended the premiere of ‘The Sound of Music’ in Beverly Hills. Captured by the music and incredible Austrian vistas, I’ve always loved this film.

Blueberry Jam on PlateBlueberries remind me of the scene when the Von Trapp children went to find Maria at the Abbey. The pact of secrecy began to unravel when they encountered their strict father. Their creative berry picking story is challenged when the Captain tilts his head and says, “It’s too early for blueberries.” Frederick explains, “It’s so cold they turned blue.”

To be sure, I actually hand picked these blueberries from the bushes right in the middle of June. Easily prepped, they’re cooked into deep blueberry jam to seal in the freshness. Quick jam to make; no pits, no seeds, no worries.

You may also enjoy Corn Muffins, Braided Italian Bread, Wheatberry Blender Pancakes, Pomegranate Jelly, Persimmon Mango Jam, Baking Powder Biscuits, Berries Van Gogh, Raspberry Loaf Cake and Audrey’s Dinner Rolls.

3 of 4 part series Jammin’. Part 1 Blackberry Jam, Part 2 Peach Jam and Part 4 Cherry Jam. More about Jam and odd sized batches. Go to Ball and try their new Pectin Calculator.

2013 AniversaRecipe – Blueberry Cheesecake
2012 AniversaRecipe – Sirloin Steak with Pepper Vinegar BBQ Sauce
2011 AniversaRecipe – Parmesan Zucchini Crisps

Recipe: Blueberry Jam

Active Time: 40 Minutes | Total Time: 40 Minutes | Yield: 3 Pints

4 cups mashed blueberries
3 Tbsp lemon juice
4 1/2 Tbsp dry fruit pectin
1/4 tsp butter
5 cups sugar

Special Equipment – large pot, potato masher, wide mouth funnel, 3 pint jars with lids and rings

1 Wash jars, lids and rings in hot soapy water or dish washer, dry and set aside with funnel. Measure sugar into a bowl and set aside. Place 3 flat lids into a small pan and cover with water. Set on a back burner of the stove without heat.

2 Prepare fruit by placing blueberries in a flat oblong dish or container and crush with a potato masher to desired consistency.

3 Measure exactly 4 cups mashed blueberries into a large pot. Add lemon juice, pectin and butter. Bring mixture to a full rolling boil that cannot be stirred down, around 5-8 minutes.

4 Add sugar all at once and stir constantly. Return mixture to a full rolling boil. Boil for 4 minutes, around 8-11 minutes. Remove from the heat.

5 Meanwhile turn the pan with lids on high heat and bring to boil.

6 Taking care to prevent touching the hot fruit mixture, place the funnel in one jar and scoop or pour the hot fruit into the jar filling to 1/2 inch from the rim. Wipe rim clean of any drips and place a hot lid on the top and screw ring tightly. Repeat with the other two jars. Allow to cool without touching the flat lid. The heat will seal the jar by suction and the lid will make a popping sound. Store in a cool dry place. Refrigerate once opened.

When mashing fruit, the more the chunks are broken down the smoother the jam will be.

To bring fruit to a full rolling boil that cannot be stirred down, turn the heat on high and stir fruit mixture constantly. When it starts to boil continue to cook until the bubbles pop and boil even while stirring.

If there is any extra jam place it in a small bowl or container and store in the fridge after it cools.

-Spread on toast, muffins, bagels, peanut butter and jelly sandwiches,
-Drizzle over ice cream and pound cake.
-Spread on cooled brownies then frost and spread in a grilled cheese sandwich.
-Layer in parfaits and trifle.
-Swirl in pudding, oatmeal, grits, Cream of Wheat, yogurt.
-Fill a layer cake, cupcakes (cut out a round peg from the top, fill with jam replace the top then frost), Jam Thumbprints, crepes (raspberry jam and nutella or blackberry jam and ice cream), oatmeal bars, macarons.
-Bake into homemade pop tarts.
-Combine goat cheese and jam, place 1 small spoon on one end of phyllo dough strips, fold like a flag and bake until golden.
-Top on cheesecake, pancakes, waffles (combine 1 part jam and 2 parts maple syrup then warm).
-Glaze fruit pizza, fresh fruit tarts, chicken, pork and ham.
-Whirl in milkshakes and smoothies.
-Mix in lemonade for berry lemonade.
-For more sauces, add to BBQ sauce, flavor a vinaigrette (2 Tbsp jam, 2 Tbsp vinegar, 4 Tbsp oil).
-Combine with cream cheese to stuff french toast or for a flavored cream cheese spread for bagels.
-Stir into butter for flavored spread.
-Add to tea for flavored sweetener.
-Add to chicken or pork drippings with a little balsamic for a savory pan sauce.
-Heat to thin then pour over cream cheese and serve with crackers.
-Simmer 1 part grape jelly and 1 part chili sauce for lil’ smokies.

Dish Designer

  • Use fresh or bottled lemon juice.

Inspiration – Helen Horton
Cook with Sauces
Blueberry Jam
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: July 18, 2014

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Jammin’ Series

‘Great Sauces Transform Good Food into Gourmet’ 


The temperatures were uncharacteristically cool July 4th for my berry picking outing in Poolesville, Maryland at Homestead Farm. I picked buckets of berries from low hanging branches and vines.

But the real story is my discovery of new packaging for powdered pectin. Traditionally it’s sold in powered pudding type boxes for a one size only recipe. The dilemma is what happens to the odd sized amount of fruit puree left over at the end, or the small batch from dead ripe berries, or fruit left from the Farmers Market that’s perfect for jam.

PectinBall has finally packaged pectin in containers with screw lids for flex batches. Genius!!! Now you can make the size batch you want without all the guess work for different batch variations. What’s more, their website has a Pectin Calculator with ‘point and click’ recipes for all kinds of fruit and berries. You pick the fruit, click on ‘jam or jelly’, and continue with the simple user-friendly step by step recipe builder. You’ll end up with a graphed group of quantities for every size batch. It’s about time.

Now you and I can make enough jam for breakfast this week, or line the shelves of our pantry. Jam has never been this easy. Knock out a few flavors. Check out the suggestions for using jam in cooking, baking and serving. Jam is more than a nice-to-have item stowed away for the winter.


BlackberriesWednesday, July 16, 2014 – Fresh Blackberry Jam made from fresh picked giant, juicy blackberries, thickened with pectin, sweetened and cooked to preserve.




PeachThursday, July 17, 2014Peach Jam made fresh picked peaches pared, diced and crushed, then thickened with pectin and cooked into sweetened jam.




BlueberriesFriday, July 18, 2014Blueberry Jam made fresh hand picked blueberries crushed, then thickened with pectin and cooked into sweetened jam.





CherriesSaturday, July 19, 2014Cherry Jam made fresh tart cherries, pitted, chopped, then then thickened with pectin and cooked into sweetened jam.
Cook with Sauces
Jammin’ Series
Written by
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: July 6, 2014

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Blueberry Cheesecake

No bake blueberry cheesecake, light filling, graham cracker crust, topped with fresh blueberry sauce.

The Sauce: Blueberry Sauce – Blueberries, sugar and cornstarch are simmered until thickened and glistening, then add lemon zest and several more cups of fresh blueberries into the sauce.

‘Great Sauces Transform Good Food into Gourmet’ 

On the auction block

$12 going once, going twice, sold. The first time I made this Blueberry Cheesecake for our church youth group fund raiser it sold for twelve bucks. Thirty years ago that was a handsome price. This spring I donated the same cheesecake for our annual youth fund raiser. It silent auctioned for $45, that’s a healthy increase. According to $12 in 1983 is worth approximately $28 in today’s dollars.

Besides these good causes, my children frequently requested Blueberry Cheesecake for their birthday rather than a traditional cake. This version is unbaked, chilled and has fresh blueberry sauce. I love to make Blueberry Cheesecake edgeit when blueberries are buy-one-box-get-one-box free since it takes four boxes. One box is cooked with sugar, cornstarch and lemon zest until it is glistening, thickened and fragrant. Off the heat add the other three boxes so they’re fresh but coated in blueberry sauce. It looks so beautiful when it is spread on the top and don’t worry if some sauce drips over the side of this Blueberry Cheesecake.

You might also enjoy Chocolate Raspberry Torte, Four Berry Blend Smoothie, Spinach Strawberry Salad, Strawberry Chiffon Cake, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Jumbleberry Pie and Wheatberry Pancakes.

1 of 3 part series ”Berry Season Desserts”. Part 2 Iced Raspberry Loaf Cake, Part 3 Berries Van Gogh. More on berries and berry season.

2012 AniversaRecipe – Sirloin Steak with Pepper Vinegar BBQ Sauce
2011 AniversaRecipe – Parmesan Zucchini Crisps and Zucchini Cheese Soup

Recipe: Blueberry Cheesecake

Prep Time: 40 Minutes | Inactive Time: 4 Hours | Cook Time: 10 Minutes | Yield: 10” Cheesecake | Level: Expert

Custard with whisk Custard

  • 2 envelopes unflavored gelatin
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 3 egg yolks
  • 1 cup milk

Graham Cracker Crust
Graham Cracker Crust

  • 28 square graham crackers, about 2 cups crumbs
  • 1/4 cup sugar
  • 10 Tbsp melted butter

Cheesecake Filling
Cheesecake Filling

  • 3 8-oz pkgs cream cheese, softened
  • 1 cup sour cream
  • 2 Tbsp fresh lemon juice
  • 2 tsp vanilla
  • 3 egg whites
  • 1/4 cup sugar

Blueberry Topping

  • 3/4 cup sugar
  • 1 1/2 Tbsp cornstarch
  • 3 Tbsp water
  • 4 cups blueberries (20 oz), divided
  • 1 tsp lemon zest

Special Equipment – 10-inch springform pan, food processor, hand or stand mixer

1 Combine unflavored gelatin, 3/4 cup sugar and salt in a small saucepan. Stir in the egg yolks. It will be thick. Whisk in the milk. Cook over medium heat until it comes to a full boil, about 5 minutes. Remove from heat. Set aside and cool to room temperature.

Graham Cracker Crust
2 Break graham crackers into a food processor and add 1/4 cup sugar. Process into fine crumbs. Add butter and pulse to combine. Line the bottom of a 10-inch springform pan with parchment. Press the cracker mixture on the bottom and half way up the sides of the pan. Place in the fridge to chill.

Smooth Cheesecake Filling Cheesecake Filling
3 Place cream cheese, sour cream, lemon juice, vanilla and cooled custard in a food processor and process until smooth.

4 Meanwhile beat egg whites to soft peaks with a hand or stand mixer. Continue beating while slowly adding 1/4 cup sugar until stiff peaks form.

5 Place the cream cheese mixture into a large bowl. Stir in 1/3 of the beaten eggs whites. Fold in the remaining egg whites until smooth. Pour into the chilled crust and chill for 2-3 hours until set or refrigerate overnight.

Blueberry Sauce
6 Meanwhile whisk together 3/4 cup Blueberry Sauce Bubblingsugar and cornstarch in a small saucepan. Add the water and 1 cup of blueberries. Place over medium heat and bring to a full boil. Boil 1 minute. Remove from the heat. Add the lemon zest. Let the hot sauce stand at room temperature until warm, about 5-8 minutes. Add the remaining 3 cups of blueberries. Allow to finish cooling.

7 Unlock the pan and release the cheesecake. Place on a large platter. Pour the blueberry sauce evenly over the top. To serve, cut in wedges.

Blueberry Cheesecake TopNotes
Because there is a ridge around the edge of the bottom of a springform pan, the cheesecake crust may break when you try to place it on a patter. Here are 3 ways to serve it without breaking the crust.

-Use a parchment disk in the bottom of the pan so it will slide out easier as directed in step 2.
-Turn the bottom of the springform pan upside down before pressing the crust in place.
-After releasing the sides of the pan, serve the cheesecake with the bottom of the pan left in place.

I like to use a 1/4 cup measuring cup for the sugar in this recipe. The crust calls for 1/4 cup (1 scoop), the custard calls for 3/4 cup (3 scoops), the egg whites call for 1/4 cup (1 scoop), and the blueberry sauce calls for 3/4 cup (3 scoops).

Scalloped CrustWhen pressing the graham cracker crumbs up the sides of the pan, don’t worry if it is uneven so it has a scalloped effect. You can also crush the graham crackers by placing them in a zipper bag and using a rolling pin.

Use 1 lemon for this recipe. Zest the lemon for the blueberry sauce and set aside before juicing for the cheesecake filling.

This cheesecake could also be topped with raspberry, cherry or strawberry sauce.

This recipe also fits in a 9×13 baking dish. To serve, cut in squares and lift out with a spatula.

A lighter cheesecake than traditional baked versions, it’s especially nice served in the summertime. Keep chilled until serving.

This Blueberry Cheesecake is rich and fruity. Gathering friends together over dessert. It can be made a couple days ahead.

Dish Designer

  • Exchange fresh blueberry sauce for canned blueberry pie filling.

Inspiration – Helen Horton
Cook with Sauces
Blueberry Cheesecake
Written by
Photographs by Helen Horton
Updated: July 21, 2013

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‘Berry Season Desserts’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Berry paradise

Berries create drama. Their colors are rich, deep and true. Some taste tart, others sweet; all are bright. Fresh berries don’t require any treatment for a side dish or meal finisher. They stand on their own, undressed, simple, alone.

But what if your inclination, or mine, is to intervene with natural perfection and take it to paradisiacal. I’m especially anxious when the season means an abundance of berries so I can eat some unadorned, pure, out of hand. And, I can dress some up, take them out and showcase their best qualities. So what’s on the docket for the ‘Berry Season Desserts’ Series.

Blueberry CheesecakeSunday, July 21, 2013 – I’m sharing fresh blueberry sauce covering a no-bake cheesecake with graham cracker crust. It’s made with 4 cups of berries bursting with juice, no canned blueberry pie filling. I love how the sauce drips down the edges of the Blueberry Cheesecake.

Iced Raspberry Loaf CakeMonday, July 22, 2013 – A unique dessert, this Raspberry Loaf Cake is made with yogurt and flax seeds. It’s the first cake I’ve made in a loaf pan. Compared to dense, moist quick breads like banana, pumpkin or zucchini, this cake is light, airy and complements the tart raspberries.

Berries Van GoghTuesday, July 23, 2013 – We end the series with Berries Van Gogh. Macerated mixed berries with orange juice reminds me of swirling colors in the night sky with some clouds of orange scented vanilla whipped cream. A couple tablespoons of sour cream give the topping body and slight tanginess. It’s simple, easy and the closest dessert in the triplet to unadorned berries.

Cherry Slab Pie with Ice CreamWednesday, July 24, 2013 – Bonus: Fresh Cherry Slab Pie snuck into this series at the last moment. Learned how to pit cherries and also, how to make a giant, homemade pop tart.

Berry Season Desserts
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 9, 2013

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Fruit Juice Gelly

Fruit juice with gelatin and fruit, no artificial flavors, no synthetic dyes, no added sugar.

Lime Jell-O’s popularity is goin’ down

Utah has the notoriety of consuming the most Jell-O in North America and for all I know, probably in the world. In the Beehive State ‘Go Green’ doesn’t mean just protect the environment; it also means have a bowl of the most popular gelatin flavor, lime. My recipe collection Guava-Nectar-Pineapple-Banana-Cherryhas a dozen or two gelatin recipes masquerading as a salad or decadent wiggly desserts. My gelatin recipes cards though, are pristine, not dog-eared and sticky from use. I’ll admit to making a few gelatin salads 30-40 years ago but the stuff doesn’t wiggle its way onto my menus anymore.

Fruit Juice Gelly, on the other hand, is something I really love. Jiggly and soft serve, they’re made from fruit juice or nectar and fruit. With no artificial flavors, no synthetic dyes, and no added sugar, these little jars of fruit gems are refreshing and light. Serve with lunch or dinner or as a snack, treat or light cialis dose maximale dessert. Fruit Juice Gelly’s are the real jewels, not fake knock-offs full of sugar and dye.

2011 AniversaRecipe – Asian Sesame Salad

Recipe: Fruit Juice Gelly

Prep Time: 3 Minutes | Inactive Time: 4 Hours | Cook Time: 5 Minutes | Yield: 6 Servings | Level: Easy


  • 2 cups bottled fruit juice or nectar
  • 1 pkg unflavored gelatin (about 2 teaspoons)
  • 1/2 – 1 cup fresh or canned fruit

1 Place fruit juice or nectar in a small sauce pan. Sprinkle in the gelatin and whisk to combine. Let stand for 5 minutes.

2 Place the sauce pan on medium high heat. Cook and stir until the gelatin is completely dissolved, about 3-5 minutes. It does not need to boil. Remove from heat and let cool for about 5 minutes.
3 Pour into six half cup jars or containers. Refrigerate until the juice begins to thicken.
4 Place pieces of fruit in and on the top of the jelly, decorating as desired. Place back into the fridge and allow to set for 4 hours or overnight. See combination suggestions in the ‘Information’ section under ‘Applications’.

Fruit juice yields gelly that is transparent or opaque and very smooth. Fruit nectar yields gelly that has soft pulpy texture, my favorite.

For individual servings, use small canning jars, recycled sauce and condiment jars or airtight plastic containers.

For family-style serving, place gelly in one medium bowl or oblong dish then add the fruit.


White Grape Juice with Apricot Halves

Fruit can be placed in the gelly after it has cooled but has not begun to thicken. It will sink creating a bottom layer of fruit with gelly on the top.

White Grape Juice with Apricot Halves on the bottom layer

Reduce or increase the gelatin to make fruit juice the thickness you desire.

Pineapple, Mango, Kiwi and Ginger have enzymes that break down the gelatin. Either use these fruits canned or first cook them for about 5 minutes.

Here are some suggested combinations:

  • Pear Nectar with sliced canned peaches and fresh blueberries.
  • Guava Nectar with canned pineapple chunks, sliced bananas and maraschino cherry.
  • White Grape Juice with fresh red grapes.
  • CranApple Juice with canned pear halves.
  • Orange Juice with canned mandarin oranges.
  • Guava Nectar with strawberries, blueberries and raspberries.
  • Apricot Nectar with canned apricot halves.
  • Apple Juice 20mg cialis vs 100mg viagra with a dash of cinnamon and canned pear slices.

Try other combinations and have some fun with colors and juices.

Double the gelatin to make fruit juice ‘Wiggles’.

Dish Designer

  • Exchange bottled fruit juice for reconstituted frozen juice.
  • Exchange fresh or canned fruit for frozen fruit which has been defrosted and drained.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 13, 2012

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Fruit and Yogurt Parfait

A few weeks ago my sister Jo Ann came to Washington, DC to visit her daughter’s family and see some National Mall sites. She stayed with me for a few days and we went traipsing around the capital. Right place, right time, we happened on the Supreme Court’s last day in session. It was a thrill for us, both first-timers to the court, to sit in audience while they announced decisions. Defending their course of action or rebutting the final decision accorded us the opportunity to relish prime experience with the sitting judges in all their regalia, pomp and circumstance. It was memorable.
We started our morning with an easy fruit parfait for breakfast. Elegant and colorful, it’s as easy as toasting bread or arranging cold cereal and fruit on the table but fancy enough to wow a guest. But who wants to wait until they have guests around to enjoy this delicious combination. Responsible eating but so scrumptious, it doesn’t taste responsible and you don’t even need a fancy parfait glass. It’s a feast for the eyes and a sensory banquet from the creamy tangy yogurt to the fresh fruit plus the crunchy sweet granola.

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 2 servings | Difficulty: Easy

The Sauce
12 oz Plain Greek Yogurt ;)

The Rest
1/2 cup Nut Granola ;)
1 small Banana, sliced
1/2 cup fresh Blueberries

Preparation Instructions
1.  In an ‘on the rocks’ size glass or similar serving dish, scoop out half the yogurt into the dishes.  Add half the granola, bananas and blueberries. Repeat.

2.  Serve for a quick breakfast, brunch dish or energy snack.

;) Greek Yogurt—To make your own Greek Yogurt, line a fine sieve with cheese cloth or a paper towel and scoop in the yogurt. Position it over a bowl and let set in the fridge overnight. In the morning, pour off the liquid below and enjoy thick and rich yogurt in the parfait.

;) Nut Granola—Use homemade granola if you have it in your cupboard. Click here for Maple and Coconut Granola or Sesame and Cashew Granola.

Dish Designer
• Make this parfait into a dessert by adding 2 tablespoons of honey and a dash of orange zest to the yogurt before building the dish.
• Try vanilla or other fruit flavored yogurt.
• Exchange blueberries and bananas for strawberries, raspberries, peaches, mangos or blackberries.
• Use thawed frozen berries.
sauces over under and through

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