Recipes

SHORTCUTS TO SCRUMPTIOUS

  • Serve on top of  vanilla ice cream.
  • Serve as a topping for toast and pancakes.
  • Use with cream cheese on top of warm English muffins.
  • Use a filling for wafer thin crepes.

Buckle

CAKE

  • ¾ cup white sugar
  • ¼ cup butter
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • ¾ cup Muirhead Blueberry Butter

CRUMB TOPPING

  • 1/3 cup flour
  • ½ cup white sugar
  • ½ tsp cinnamon
  • ¼ cup butter

Preheat oven to 375° F. For cake, cream together sugar and butter, then beat in egg. Sift together flour, baking powder, and salt. Add to sugar mix, alternating with milk. Stir until just moist. Blend in Muirhead  Blueberry Butter. Pour into greased and floured 9 x 13 inch pan. For crumb topping, mix remaining flour, sugar, and cinnamon. Cut in butter until crumbs form. Top with crumb mixture. Bake for 45 min. Serves 10.

Muirhead - 2007

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Ice Cream Pie

  • ½ gal ice cream or frozen yogurt (regular or light), vanilla or flavor of your choice
  • ¾ cup Muirhead  Blueberry Butter
  • 1 9-inch graham cracker pie crust
  • Whipped cream for garnish (optional)

Soften ice cream. Fold in Muirhead  Blueberry Butter. Spread into pie crust. Freeze. Garnish with whipped cream (optional). Serves 8.

Muirhead - 2007

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Muffins

  • 2 eggs
  • 1 cup white sugar
  • ½ tsp lemon rind, grated
  • 1 cup plain yogurt (regular or fat-free)
  • 1 cup Muirhead  Blueberry Butter
  • 2 cups flour
  • 1 tsp baking powder

Preheat oven to 375° F. Grease muffin pan. Beat eggs, sugar, and lemon rind in a bowl. Stir in yogurt and Muirhead  Blueberry Butter. Sift together flour and baking powder. Stir into batter until just blended. Spoon into muffin tins and bake for 25 minutes. Serves 12.

Muirhead - 2007

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Pancakes

  • 2 cups pancake mix
  • 2 eggs
  • 1 ¾ cups milk
  • ½ cup Muirhead  Blueberry Butter

Stir ingredients until blended. Grease and heat griddle. Ladle mix onto a hot griddle. Cook pancakes until golden. Serves 4.

Muirhead - 2007

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Brunch Puff

  • 4 slices white bread, fresh and cubed
  • 2 Tbsp cream cheese, light variety and diced
  • 1 Tbsp orange zest
  • 4 Tbsp Muirhead  Blueberry Butter
  • 3 eggs, large
  • 1 cup milk
  • 1 Tbsp maple syrup

Preheat oven to 325° F. Place half of bread cubes on bottom of spray-coated 12x20x2 inch pan. Place diced cream cheese and orange zest evenly over bread cubes. Spoon Muirhead  Blueberry Butter over bread. Top with remaining bread cubes. Mix together eggs, milk and maple syrup; pour evenly over entire pan. Cover and refrigerate 4 to 8 hours or overnight. Bake for 1 hour until puffed, browned, firm and thoroughly cooked.

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Sour Cream Tart

DOUGH

  • 1 Tbsp white sugar
  • 1 ½ cups flour
  • ¼ cup butter
  • 4 tsp white vinegar

FILLING

  • 1 jar of Muirhead  Blueberry Butter
  • 1 cup sour cream
  • 1 Tbsp white sugar
  • 1 egg, large

Preheat oven to 375° F. For dough, mix sugar, flour, butter, and vinegar and press into 18 x 5 inch rectangular tart pan. Bake 35-45 minutes. Spread Muirhead  Blueberry Butter evenly over crust. Mix sour cream, sugar and egg and pour over top. Bake an additional 10 minutes. Serves 8.

Muirhead - 2007

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