Ok i just went fruit picking and i need some recipies on how to make something?

Question

ok like i got a WHOLE lot of blueberries, nectarines, peaches and apples. i want to make a recipe for home made blueberry pancakes and/or blue berry muffins. so if you have any recipes for it then can you tell me the ingredients and how to make it please? THANKS A LOT!

Answer 1

For the peaches....Great with Ice cream

Peach pie Special

1 stick butter

1 egg

1 C sugar

1/3 C flour

1/2 tsp Vanilla

5 or 6 peaches sliced....can use large canned peach halves

place peaches in the bottom of a pie shell...combine remaining ingredients and pour over peaches...bake at 350 for 1 hour....This is a seriously good pie...great with ice cream

I have a basic Pancake recipe i use and i simply add fruit to it on occasion....Grated apples with cinnimon added to the batter is nice to

2 Cups flour

1 Tbsp Baking powder

2 Tbsp sugar

pinch of salt

1/4 cup cold butter

1 egg

1 1/2 cups milk

1/2 tsp Vanilla

1 cup fruit of choice

sift together dry ingredients  cut in butter(I use my fingers) add egg milk& Vanilla...stir... then fold in fruit..you may have to add a little more milk to get the right consistency.

Answer 2

http://www.fruit-pie-recipes.com/

This site has heaps!!

Enjoy.

Answer 3

well i make pancakes with 1 cup self raising flour,1/4 cup castor sugar, 1tsp vanilla essence, 1 egg and enough milk to make it the right consistancy, add blueberries and cook on pan.

with the necterines and peaches make a tart. all u need is puff pastry some peach jam and your fruit. cut the puff pastry into a circle and lay out peach and necterine slices into a circluar pattern until covered. melt jam in microwave and brush on top of fruit. bake until pastry is golden. serve with icecream and extra melted jam. yum yum



freeze leftover fruit or blend fruit and than freeze. great for smoothies or make sorbet?

Answer 4

Here's some great blueberry muffins

1 cup whole wheat flour

1 cup white flour

1 tsp baking soda

1-1/4 cups buttermilk

1 egg, beaten

1/3 cup vegetable oil

3/4 cup honey

1-1/4 cup blueberries

Preheat oven to 350. Coat 12 muffin cups with cooking spray.  

Sift together the flour and baking soda.  

In a separate bowl, whisk together the buttermilk, egg, oil, and honey until creamy, then stir in the blueberries.

Pour the wet ingredients into the dry.

Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.

Pour into muffin cups and bake 30 to 35 minutes.

Here's a great recipe to use up other fruit

Fruit Pizza

1 Tube Ready to Bake Sugar Cookie Mix, slightly softened

1 8 oz Pkg cream cheese

½ Cup powdered sugar

Fresh or canned fruit, drained thoroughly (strawberries, pineapple, blueberries, bananas, mandarin oranges, sweet cherries, or whatever else you have)

½ Cup peach or apricot preserves

2 Tbs hot water

Pat sugar cookie mix into large round pizza pan.  Bake at 350 for 10-12 minutes.  Cool completely.  Mix cream cheese and sugar together.  Spread on top of cookie.  Add generous amounts of fruit on top.  Thin preserves with water and glaze brush over fruit.

Optionally:  Add flaked coconut to top.

Answer 5

The Best Blueberry Muffins

Ingredients

1/2 cup butter or margarine, at room temp

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups fresh blueberries or frozen blueberries

2 cups all-purpose flour

1/2 cup milk



For Topping

1 tablespoon granulated sugar, mixed with

1/4 teaspoon ground nutmeg

Directions

1 Heat oven to 375°.

2 Grease 18 regular-size muffin cups (or 12 large size muffins).

3 In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

4 Add eggs one at a time, beating after each.

5 Beat in vanilla, baking powder and salt.

6 With spoon, fold in half of flour then half of milk into batter; repeat.

7 Fold in blueberries. DO NOT OVER MIX!

8 Spoon into muffin cups and sprinkle topping onto each muffin.

9 Bake 20 to 30 minutes, until golden brown and springy to touch.

Answer 6

PICK A GRAIN /FRUIT PANCAKES

I can not see much of a difference between pancake & waffle recipes so I have made this in my waffle maker for a variety. It seemed to work fine

1-3/4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

1 egg

1-1/2 cups milk

3 tablespoons cooking oil

Desired fruit (see options)*

Margarine or butter (optional)

Maple- or fruit-flavored syrup (optional)

Directions

1. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt.

2. In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy. Stir in desired fruit.

3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbly and edges are slightly dry. Turn; cook until golden. If desired, serve with margarine and syrup. Makes 12 pancakes.

*Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

RYE PANCAKES : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup rye flour. Try apples, pears, raisins, dates, or peaches.

WHOLE WHEAT PANCAKES : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup whole wheat flour.

BUCKWHEAT PANCAKES : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup buckwheat flour. Try with blueberries, cherries, and dried fruit.

Cornmeal PANCAKES : Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour. Add 1/2 cup cornmeal.

Oat Bran PANCAKES : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup oat bran.

WHEAT BRAN PANCAKES : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup wheat bran.

TRITICALE PANCAKES : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup triticale flour. Try stirring in some dried fruit.

RICE BRAN PANCAKES : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup rice bran.

WHEAT GERM PANCAKES : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup toasted wheat germ.

BULGUR PANCAKES : Prepare pancakes as directed, except in a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender. For 1/2 cup of the all-purpose flour, substitute the cooked bulgur.

Nutritional Information, which will vary depending on the type of grain & fruit you use

1 pancake = 1 serving

Nutritional facts per serving

calories:130, total fat:5g, saturated fat:1g, cholesterol:21mg, sodium:138mg, carbohydrate:18g, fiber:1g, protein:3g, vitamin A:3%, vitamin C:1%, calcium:11%, iron:5%

Answer 7

Blueberry Pancakes  

  

Serving Size: 10  

  

Ingredients:  

½ c. all-purpose flour

½ c. whole-wheat flour

1-½ t. baking powder

½ t. baking soda

¼ t. salt

1 c. buttermilk

1 whole egg

1 egg white

1 T. vegetable oil

1 c. fresh blueberries



In a large bowl, mix flours, baking powder, baking soda and salt with woodenspoon (about 10 circles).

In a medium bowl, whip together buttermilk, egg, egg white and oil with a wire whisk until light yellow in color (about 30 strokes).

Add wet ingredients to dry mixture. Whip with a wire whisk until it is combined (about 20 brisk strokes). It should still be a little bit lumpy.

Spray a large, nonstick skillet or griddle, then heat it to medium-hot. Drop a tiny bit of batter into the frying pan to test for the correct heat; when it sizzles it is ready. Pour ¼ cup batter for each pancake into the frying pan. Press blueberries onto each pancake.

Cook 3 or 4 pancakes at a time or whatever fits into the pan. When the pancake is all bubbly on top and the edges are starting to brown lightly, carefully flip the pancake using a spatula. Cook 1 or 2 minutes longer.

Serve warm with your favorite toppings.

------------------

MOIST BLUEBERRY MUFFINS  

2 eggs

3/4 c sugar

1/2 c applesauce

1/2 c milk

6 tablespoons butter, melted

1 tablespoon maple syrup

1 teaspoon vanilla

2 1/2 cups flour

1 tablespoon baking powder

1/2 tsp salt

1 1/2 cups blueberries

Set the oven to 375 degrees.

Wash the blueberries and set aside to dry. When the blueberries are dry, roll them in sugar(confectioners sugar works best).

Grease a large 12 muffin tray or line it with foil liners.

Using an electric mixer, beat the eggs until frothy.

Gradually add the sugar and maple syrup and continue to beat for one minute. Stir in the applesauce, milk and vanilla.

Makes together the dry ingredients. Add the flour, baking powder, salt and stir batter only until the ingredients are incorporated. Do not overmix. Batter should remain slightly lumpy.

Divide the batter in half. Gently fold the blueberries into one half of the batter. Spoon the batter without the blueberries into the bottom third of each muffin cup. Top off with one third of batter containing blueberries. (One third off the cup remains empty for rising). Continue until all batter is used.

Bake in a preheated oven for 20 - 25 minutes or until golden and the center springs back when gently pressed.

Brush tops of each muffin with melted butter and sprinkle with coarse granulated sugar. You can make coarse granulated sugar if you don't have any. Just put some cubes of sugar into a ziploc bag and rollover them gently with a rolling pin.

Remove the muffins from the oven and set on a wire cooling rack for 10 - 20 minutes.

Makes 12 muffins



Hope this helps! =)