Blueberry Waffles with Fast Blueberry Sauce

INGREDIENTS (Nutrition)

* 3 egg yolks, beaten

* 1 2/3 cups milk

* 2 cups all-purpose flour

* 2 1/4 teaspoons baking powder

* 1/2 teaspoon salt

* 1/4 cup melted butter

* 3 egg whites, stiffly beaten

* 2/3 cup blueberries

*

* 1 1/2 cups blueberries

* 3 tablespoons honey

* 1/2 cup orange juice

* 1 tablespoon cornstarch

DIRECTIONS

1. In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.

2. Preheat a lightly greased waffle iron.

3. Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.

4. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.

Blueberry Cookies

INGREDIENTS (Nutrition)

* 2 1/2 cups all-purpose flour

* 2 teaspoons baking powder

* 1 pinch salt

* 1/2 cup butter

* 1 cup white sugar

* 2 eggs, beaten

* 1/2 teaspoon lemon extract

* 1/2 cup milk

* 1 cup fresh blueberries

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.

2. Sift together flour, baking powder and salt.

3. In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.

4. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.

5. Bake 12 to 15 minutes

Very Best Blueberry Cobbler!

INGREDIENTS (Nutrition)

* 2 1/2 cups fresh or frozen blueberries

* 1 teaspoon vanilla extract

* 1/2 lemon, juiced

* 1 cup white sugar, or to taste

* 1/2 teaspoon all-purpose flour

* 1 tablespoon butter, melted

* 1 3/4 cups all-purpose flour

* 4 teaspoons baking powder

* 6 tablespoons white sugar

* 5 tablespoons butter

* 1 cup milk

* 2 teaspoons sugar

* 1 pinch ground cinnamon

DIRECTIONS

1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.