ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Blueberry Glace Pie

Misc.

Here's another recipe that I haven't made myself, but had at a friends house. It was really good!

* Exported from MasterCook *

Blueberry Glace Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups blueberries
3/4 cup water
1 cup sugar
3 tablespoons cornstarch
dash salt
dash cinnamon
1 teaspoon lemon juice
whipped cream

Simmer 1 cup of the less perfect berries with water for 4 minutes. Add mixed cornstarch and sugar, other ingredients; cook until thick and clear. Mix gently with whole berries and pour into baked 9" pie shell. Chill, top with whipped cream. You can double this recipe for 2 pies.

- - - - - - - - - - - - - - - - - -




MsgID: 0023959
Shared by: Susan
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Blueberry Glace Pie
  Susan
2 Recipe: Re: Recipe: Blueberry Glace Pie
  Donna,Pa
ADVERTISEMENT
Random Recipes
  • Liver Hash (repost)
  • Liver Hash (click here) Board: International Recipes at Recipelink.com From: Kim, WA 7-10-2001 Msg ID:...
  • Quick Vegetable Soup with Vegetable-Beef Soup Variation
  • QUICK VEGETABLE SOUP 1 (14.5-ounce) can stewed tomatoes, undrained 1 (8 ounce) can tomato sauce 1 (10 ounce) package frozen mixed vegetables 1 1/2 teaspoons beef bouillon granules 1/8 teaspoon freshly ground pepper C...
  • Mexican Corn and Rice Salad with Jumbo Shrimp
  • MEXICAN CORN AND RICE SALAD WITH JUMBO SHRIMP FOR THE SALAD: 2 cups brown rice, cooked 1 cup kernel corn 1/2 cup diced sweet red pepper 1/2 cup diced green pepper 1/4 cup minced scallions 1/3 cup chopped piment...
  • French Style Baked Chicken (My Great Recipes)
  • Beth, Here is your recipe. FRENCH STYLE BAKED CHICKEN 1 (3 to 3 1/2 lb) Chicken, cut up Garlic salt Paprika 1 (10 3/4 oz.) can cream of mushroom soup 1 cup heavy (whipping) cream 1 (8 oz) can water chestnuts, drained...
ADVERTISEMENT
  • Apple Crumb Pie (Martha Stewart)
  • APPLE CRUMB PIE FOR THE CRUST: 1 1/2 cups flour 1 cup plus 2 tablespoons, blanched almonds, finely ground 1/2 cup plus 2 tablespoons sugar 1/3 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted...
  • Kielbasa (on stovetop)
  • I cook my kielbasa in a regular pot with water to cover for 30-40 minutes. I usually put lots of water and use the broth to make a...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Blueberry Glace Pie
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!