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Combine blueberries with sweetened condensed milk and lemon peel; set aside. In a large bowl cut in 3/4 cups of butter into 1 1/2 cups of bisquick until crumbly. Stir in blueberry mixture and spread in the bottom of an 8 x 8 inch baking dish coated with nonstick cooking spray. Cut remaining 2 tbsp of butter into remaining 1/2 cup of bisquik and 1/2 cup brown sugar until crumbly. Add nuts and then sprinkle mixture over top of cobbler. Bake in preheated 325 degree oven for 1 hour and 10 minutes. Remove from oven and serve warm with ice cream and blueberry sauce. FOR SAUCE: In a saucepan mix 1/2 cup of hot water with 1 tbsp cornstarch. Whisk until all lumps are dissolved. Add remaining ingredients and cook until thickened. Serve warm over cobbler and ice cream.
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Ruby port — cheese pairing, reductions, poaching pears
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Achievable elevated desserts — laminated doughs, cakes, custards