Cheryl's Blueberry Lemon Crisp Recipe




Cheryl's Blueberry Lemon Crisp Ingredients

6 1/2 cup blueberries
1 1/2 to 4 teaspoons grated fresh
1 lemon peel, depending on how
1 tart you like it
1 a few pinches flour
1 topping:
1 1/2 cup brown sugar
1 cup flour
1/2 tsp ground cinnamon
1/2 cup butter, softened

A Recipe for
Cheryl's Blueberry Lemon Crisp

 

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To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




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This Recipe for Cheryl's Blueberry Lemon Crisp is one of thousands in the Recipes-to-go Fruit Cookbook.


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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.



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This is a recipe for Cheryl's Blueberry Lemon Crisp from the recipe cookbook of Recipes-to-go (Fruit)


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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Cheryl's Blueberry Lemon Crisp

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.







Cheryl's Blueberry Lemon Crisp Directions

Put the blueberries in a large but shallow baking dish. You can vary
the amount of blueberries by half a cup either way without making any
difference; 6 1/2 cups is what I happened to have on hand.

Lightly sprinkle a few pinches of flour over the blueberries to help
absorb the berry juice. You can omit the flour if you want; if you
do, there will be more leftover berry juice in the bottom of the pan.

Sprinkle the lemon peel over the berries. The tartness of fresh
lemon peel balances the sweetness of the berries and topping, so use
the amount that suits your personal taste. Then go change the name of
the recipe and put your own name in; you've customized it, you
deserve it! :) Reduce the amount of lemon peel if you decide to cut
back on the amount of topping.

Mix together the remaining ingredients; it will be easier if the
butter and brown sugar are nice and soft. Sprinkle the mix on the
berries. Bake for 25 minutes at 275-degrees F.

Serves: 8

 

 

 

 

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