Blueberry Coffee Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8 ounce canning container.

In a blender, combine blueberries and chocolate syrup. Gradually blend into blueberry mixture, mixing until completely combined.

In a large glass or metal mixing bowl, beat eggs and chocolate pudding mix. Beat in butter until well blended. Beat IN. Beat in sugar and brown sugar. Prepare chocolate pretzel twists by finely crushing 3/4 cup of chocolate syrup and 1/3 cup blueberries; pour over pastry and top with chocolate glaze. Let cool before cutting into squares.

Roll pastry squares out to fit individual tart squares. Cut each square including the short side to fit square. Place half on a serving plate.

Bake in preheated oven for 30 minutes, until custard filling is set and cups are springy. Cool completely before removing from metal container. Cool completely before cutting into squares. Store dressing in refrigerator.

Cheese Mashed Potatoes Recipe

1 small onion, diced

1 1/2 cups beef broth

1 1/2 cups white wine

1 1/3 cups whole milk

2 tablespoons vegetable oil

2 teaspoons dried minced onion

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1 pinch salt

1 pinch pepper

3 cups cooked and diced potatoes

In a large pot over medium heat, saute the onions with the beef broth and wine. Stirring often, bring to a boil. Reduce heat and simmer, stirring constantly, for approximately 1 1 1/3 to 1 1/4 hours.

Stir in the whole milk, oil and egg mixture and bring to a boil. Reduce heat and simmer, stirring, for approximately 1 1/4 hour more. Remove from heat and pour in the vegetable oil, vinegar, thyme, salt, pepper, tomatoes and to taste.

Reduce heat to medium-low, cover and simmer for approximately 1 hour or until potatoes are cooked and mottled. Spoon mixture over the top of the cooled pie crust. Refrigerate while serving.

Refrigerate lunch until firm. Let sit for 2 to 3 hours before slicing into slices.