I got this out of the local paper and bought some wild blueberries at WF.  Wild blueberries have been growing on glacially formed planes, called barrens, along the coast of Maine and eastern Canada for thousands of years.  These bushes cannot be transplanted or cultivated - they must already exist.  They grow on a two year cycle.

Ingredients:

3 cups fresh or fresh-frozen wild blueberries (I got frozen as its hard to find fresh blueberries)  
1 1/2 cups wild-blueberry juice (the original recipe calls for pinot noir).  I couldn't find wild-blueberry juice so I left it out nor did I have any pinot noir.
1 tablespoon honey (I used agave nectar to taste)
1/4 cup fat-free vanilla yogurt

Instructions:  Combine the blueberries, wild-blueberry juice(if you find it) and honey or agave nectar in a blender and blend until smooth in texture.  Pour into a container with a tight-fitting lid and refrigerate until cold.

Garnish with 1 tablespoon of the yogurt swirled over the top.

I took a short cut and as the wild blueberries were already frozen when I blended them with the yoguart and sweetner it was very cold.  

It is so refreshing!!!!!!!!!  

Joy

sounds interesting! )

You could try Knudsen's Just Blueberry juice as a sub for the wild blueberry juice/pinot noir. They also make a blueberry concentrate that's pretty good. This recipe sounds delicious! Thanks for sharing Joy

Quoted from Joy

...Wild blueberries have been growing on glacially formed planes, called barrens, along the coast of Maine and eastern Canada for thousands of years.  These bushes cannot be transplanted or cultivated - they must already exist.  They grow on a two year cycle...

There are many Vaccinium sp. that are also Blueberries, even in that part of the world - Not all are that way. I'd be curious to know which in particular was referenced to. Possibly V angustifolium or V. myrtilloides? Though there is one genus known from virtually one patch in the wild in Ohio - If meemry serves its the V. atrococcum...

Also the 'barrens' that are mentioned could probably be called Heaths. There isn't really anything barren about it.

Yes indeed--I've visited the Pine Barrens in New Jersey on several occasions and there's nothing 'barren' about them.

I suspect we are talking about Vaccinium angustifolium mainly, but that is simply an educated guess on my part.

This just sounds too good not to try. I'll probably end up leaving out the yogurt except for special occasions though, unless I can find goat's- or sheep's-milk yogurt.

Thanks for the recipe, Joy.

You may want to consider adding it to the Recipe Index for blueberry or yogurt recipes.

Alia

Schuggell,

There was no reference to genus in the article.  Barren like other words in the English language has many meanings but that's what makes the language interesting, IMHO.

Brighid,

I hope you can find some sheep or goat yogurt that is OK because it adds the texture and that little bit of vanilla flavoring that makes it "soupy".  I will try to get some juice but it was plenty blueberry flavored for me.  


Joy

One can NEVER get enough blueberries My roomie says one of these days I'll turn into Violet (from the book Charlie and the Chocolate Factory by Roald Dahl--she was the girl who chewed the four-course dinner gum and ended up a giant blueberry).

I second Alia's suggestion to add this to Typebase, Joy. This recipe is definitely a keeper!

Brighid,

I'll put the recipe into typebase ASAP.  

Now I have a question for you.  I thought I remembered a post long ago when you mentioned a family recipe for molasses cookies?  If it wasn't you maybe you can remember who posted about it.  

Around this time of year it would be great for us to have that as a cookie recipe.  If you can find it, it would be much appreciated.  

Joy

Quoted from Joy

Brighid...I have a question for you.  I thought I remembered a post long ago when you mentioned a family recipe for molasses cookies?  If it wasn't you maybe you can remember who posted about it.  

Around this time of year it would be great for us to have that as a cookie recipe.  If you can find it, it would be much appreciated.  Joy

Joy, I'm not Brighid, and I'm sure she'll get back to you about her molasses cookie recipe which I'm equally as sure is WONDERFUL (if it is a Brig recipe, it is wonderful, the two things are inextricable from one another), but I just wanted to tell you that Melissa posted the following cookie recipe recently, and to make it into molasses cookies, you could just either add molasses or use part agave nectar and part molasses instead of the vegetable glycerin, me thinks:

Ingredients
2 cups almond meal
¼ cup melted butter or ghee
¼ cup vegetable glycerin  (I use agave nectar)
1 egg
½ tsp baking soda
1/8 tsp salt

Directions
1) Preheat oven to 325 degree F.
2) Mix almond meal, baking soda, and salt together in a medium sized bowl.
3) Mix butter, agave nectar, and egg together in another, smaller bowl.
4) Blend wet ingredients with dry and stir until combined (do not over stir).
5) Spoon onto greased baking sheet and flatten a bit with fork.
6) Bake at 325 degrees for 10-15 minutes until golden brown.
7) Let cool for about 5-10 minutes before removing from baking sheet.

Note: To make the chocolate version, add an additional ¼ cup unsweetened cocoa and ¼ cup of agave nectar.

here s one:

Quoted Text

Black strap molasses Cookies
1 1/2 cups ghee or
butter 1 3/4 cups black strap molasses or 1
cup vegetable glycerine 2 tsp. almond extract
4 eggs 3 cups amaranth flour 2 cups rice flour
or oat flour 1/2 tsp salt 2 tsp baking soda 2
tblsp hot water 1 cup chopped walnuts
(optional) 2 9oz. packages Sunspire organic dark chocolate chips Preheat oven to 350 degree. If using butter, beat it in a large bowl until soft. Add molasses gradually to the butter or ghee, beating in. Add almond extract. Add eggs, one at a time, beating well. Dissolve baking soda in hot water. Add to the moist mixture. In another bowl, blend the flours and salt together. Gradually add flour mixture to moist mixture, beating until well mixed. Stir in chocolate chips (add nuts if desired) Use a heaping tablespoon of dough for each cookie, and place on nonstick cookie sheet. Bake at 350 degrees for 10-12 minutes.

PT and Lola,

Typing very fast now.  Have to do something.  Wanted to comment further.  Made a copy of cookie ingredients.

Thanks.

Post later.

Joy

Well, it's Saturday.  I was at work yesterday and had to get back to it immediately so that's why I was making short little sentences.  As I said I made copies of both cookie recipes and will see which ingredients I have and what I have to get.  

PT, I did see the cookie recipe Melissa posted and it sounded real good.  When I was in WF I looked for the almond meal and found Bob's Red Mill.  I've gotten some other products and they were fine.  I was a little surprised that it was $13.99 a lb.  I'm sure it's worth it.  I certainly spend enough "dough" there anyway, but I needed a bunch of other things on that trip.

Joy

enjoy your cookies! )

Thanks for sharing the cookie recipes, Edna and Lola.

Alia

goat yogurt is at Trader Joe's....its gooood.

Quoted from Joy

...PT, I did see the cookie recipe Melissa posted and it sounded real good.  When I was in WF I looked for the almond meal and found Bob's Red Mill.  I've gotten some other products and they were fine.  I was a little surprised that it was $13.99 a lb.  I'm sure it's worth it.  I certainly spend enough "dough" there anyway, but I needed a bunch of other things on that trip.  Joy

The price of almonds must be sky high right now.  I thought of purchasing some almond butter yesterday at the HFS, but when I saw the prices, I freaked out.  There was one brand--Marantha, I think--that was on SALE for $17.00 and change.  So I peaked under the sale hang tag on the shelf to see what the regular price was:  $19.00 and change!


Friends, if anyone reading this can afford to spend $19.00 on a jar of almond butter, take a moment to breathe deeply and give thanks for having achieved financial success and security in this world.  As for me, I left the HFS sans almondbutter!

Don't know what is going on with almonds but they are offa my list for the time being.  I mean, good night, nurse!

PT it is the same here in Denmark.
Almonds are really expensive this year- I had my mum to buy some in Sweeden - the price was a bit lower there.
I saw a tiny glass of organic almond butter in the hfs at  16 $ for a really small one 5 oz)
- but then I looked at the price at regular almonds( not a great quality) at my local shop 19.6 $ for 1 kg ( 2 pounds aprox) and marzipane ( 66% almonds- rest sugar ) cost 5,5 $ for a pound- normally it would be around 4,5-5 $ so I better start cracking all my walnuts that I picked at my mums place

Brig,
I buy blueberry goat's milk yogurt at WFs.  I think that would be delicious with this.  Pom Wonderful also makes a pomegranite-blueberry juice that might be a good addition.
Jane