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Tag Archives | Blueberry

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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Jumbleberry Pie

Three berry pie, blueberry, raspberry and blackberry with a flaky lattice pie pastry.

The Sauce: Berry Juices with Arrowroot – The secret to transparent pie filling especially desired in berry pies is arrowroot. Flour is opaque, cornstarch is semi-transparent but arrowroot thickens the berry juice to glistening transparency. Mingling with the berry juices it renders the most beautiful berry pies and tarts.



My all time favorite pie is Jumbleberry. I love it warmed with a scoop of cold vanilla ice cream. It is down home comfort dessert with the contrasts of an expensive gourmet dish, warm pie opposite cold ice cream, tart berries Jumbleberry-Pie-ala-modepaired with sweet ice cream, chunky jumbleberries counter smooth creamy ice cream. A feast for the eyes as well as the palette, I love the royal purple berry opposing the creamy ecru cream. The lattice top lets the vibrant color peak through the interwoven strips of pastry. Contradictions play well here.

Now for the challenge. I’ve made this pie so many times and sometimes it doesn’t set up so I end up serving the filling as jumbleberry ice cream topping. Over time I have become more successful at sliceable pie. See the Notes section below for my tips. But either way, I love this delicious ‘humbleberry’ pie, or is that ‘berry’ humble Jumbleberry.

Part 2 of 3 part “Fabulous Fruit Pies” Series, part 1 Deep Dish Apple Pie, part 3 Coconut Cream Pie.

2011 AniversaRecipe – Pork Chops with Pineapple Salsa

Recipe: Jumbleberry Pie

Prep Time: 10 Minutes | Inactive Time: 6 Hours | Cook Time: 60 Minutes | Yield: 8 Servings | Level: Easy

Blueberries, Raspberries, Blackberries

Special Equipment – 9 1/2-inch pie dish

1 Preheat the oven to 425 degrees. Place a baking sheet on the bottom rack of the oven to heat.

2 In the bottom of a large bowl combine sugar, arrowroot, lemon zest, cinnamon and nutmeg. Ensuring the berries are thoroughly dry, add them to the bowl and lightly combine coating all the berries taking care not to smash the berries.

3 Roll out one pie pastry crust and place in the pie plate. Pour the berry mixture onto the pastry.
4 Roll out the other pie pastry crust. Using a pizza or pastry cutter or a knife, cut it into 3/4-inch strips. Lay the longest two crust slices in a ‘T’ then continue working outward weaving the strips. Use the shorter strips on the edges.
5 Remove the baking sheet from the oven and place the pie directly on the hot sheet. Place back in the oven on the bottom shelf. Bake at 425 degrees for 20 minutes. Turn the temperature down to 375 degrees and continue baking for 35-40 more minutes. 15 minutes or so before done, place a sheet of foil lightly over the pie as needed to prevent over browning.

6 Remove from the oven and place on a cooling rack. Allow to cool completely, about 4-6 hours, before serving so the berry and arrowroot sauce congeals. Or let set until warm and serve with ice cream but it won’t be completely set up while still warm.

Here are the secrets to beautiful berry pie.

Pie-filling-that-doesn't-runDoesn’t run all over when cut in wedges:
-reduce the amount of liquid by using lemon zest rather than lemon juice
-ensure the berries are completely dry
-use fresh rather than frozen fruit

Golden pie crust:
-preheat the oven with a baking sheet inside
-use a dark colored baking sheet
-bake on the bottom shelf to brown the bottom crust

Arrowroot powder is the ground rhizomes of the arrowroot plant, named because it was considered an antidote for arrow wounds. It cooks into a very transparent sauce. To substitute cornstarch, use 8-9 tablespoons.

Serve with vanilla or French vanilla ice cream or try whipped cream.

Jumbleberry Milkshake – Make a leftover pie wedge into a milkshake by combining about 1 to 1 1/2 cup of vanilla ice cream, 1 slice of pie and 1/4 to 1/3 cup of milk in a blender. Blend until chunky. Makes 2 servings.

Dish Designer

  • Use 7 cups of berries in any combination desired, blueberries, raspberries, blackberries, marion berries and bosenberries.
  • Exchange arrowroot for cornstarch. See note section above for information about this substitution.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: October 22, 2012

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Four Berry Blend Smoothie

Part 2 of 4 part series “Breakfast Smoothies”. Click here for part 1, click here for part 3, click here for part 4.

Tangy berry yogurt smoothie.

Pacific Northwest ‘berry good’

My brother Scott and his family lived in the Pacific Northwest, Seattle area to be more exact. His large yard contained a plethora of berry bushes in the back. Perennial raspberries Raspberry-Strawberry-Blackberry-Bleuberry-Yogurt-Smoothielined the east fence. Annual raspberries grew next to those. Near by the strawberry patch struggled to flourish. Along the other side of the yard the boysenberries thrived near the family favorite, Marionberries. Large, juicy berries, Marions are a bit more mellow than boysenberries. They make the most delicious homemade pies. They didn’t cultivate blueberries but friends and neighbors shared. What about blackberries? “Wild blackberries grow like weeds,” Scott reports. “Armed with buckets and clippers, blackberries are very thorny, you can forage plenty to round out your compliment of berries.”

Besides eating fresh berries and baking them in all sorts of desserts, smoothies are a favorite multi-berry creation. This recipe pays tribute to Scott’s family and berry lovers everywhere. Loaded with strawberries, blueberries, raspberries and blackberries, it’s distinguished by the rich purple magenta hues.

2011 AniversaRecipe – Creamy Orange Fruit Dip

Recipe: Four Berry Blend Smoothie

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 2 1/2 Cups | Level: Easy


  • 1/2 cup frozen strawberries
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 1 cup plain yogurt
  • 2 Tbsp honey
  • 4 ice cubes

Special Equipment – blender

1 In a blender, combine the berries, yogurt and honey. Blend until pureed.

2 Add ice and blend until smooth.

Raspberry-Strawberry-Blackberry-BleuberryFor ease and economy, purchase one package of a three or four berry combination in the frozen section of the supermarket.

If Greek yogurt is substituted, add about 1/3 cup of water or milk.

Make this smoothie with any 2 cup combination of berries or even 2 cups of one variety of berry.

Dish Designer

  • Exchange honey for maple syrup, sugar or berry jam.
  • Exchange any of the berries for some Marionberries.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 20, 2012

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