Blueberries bring visions of
summer abundance. Fortunately,
preserved blueberries make it pos
sible to enjoy them year ’round.
Freezing is the best way to pre
serve the color, nutrients and good
taste of abundant fruit harvests.
For best results, start with the best.
Choose berries that are firm,
plump and full colored for the
variety.
To freeze berries, handle with
care. Wash in ice water, drain.
Dry-pack in freezer bags or plastic
containers or sugar-pack or freeze
in medium syrup. Use dry-packed
berries partially frozen. Syrup
packed fruit should be defrosted
slowly in the freezer bag in the
refrigerator to allow time for
absorption of juices. In some
recipes, frozen fruit can be cooked
without thawing.
To enjoy frozen blueberries at
their peak of perfection, use with
sue to 12 months.
BLUEBERRY TEA CAKE
Cream:
V* margarine
1 egg
V* cup sugar
'A cup milk
Sift and add to creamed mixture:
2 cups flour
'A teaspoon salt
2 teaspoons baking powder
Wash and drain:
2 cups blueberries
Fold into batter and top with the
following:
'A cup sugar
A cup flour
A cup margarine
'A teaspoon cinnamon
Pour into a 9x13x2-inch pan.
Bake at 37S degrees for 40 to 45
minutes.
Barbara Fanning
Southampton, N.Y.
BLUEBERRY BAKE
3 cups blueberries
Va cup flour
'A cup sugar
2 eggs
2'A tablespoons butter,
softened
1 teaspoon vanilla
1 teaspoon baking powder
Put berries in 9-inch butter pie
plate. In small bowl, add all other
ingredients. Beat 2 minutes by
hand or with mixer. Pour batter
over berries, spread. Bake 350
degrees for 25 to 30 minutes.
Mrs. Lewis Kofron
Claymont, DE
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each
recipe you submit. Send your recipes to Lou Ann Good,
Lancaster Farming, P.O. Box 609, Ephrata, PA 17522
April
22-
29-
May
13-
Bone On The
‘Berry’ Good Recipes
FRESH BLUEBERRY CAKE
1 cup shortening
I'A cups sugar
2 teaspoons vanilla
4 eggs, separated
3 cups flour
2 teaspoons baking powder
A teaspoon salt
% cup milk
'A cup sugar
3 cups fresh or
blueberries
1 tablespoon flour
Confectioners’ sugar
Cream together shortening and
I'A cups sugar. Add vanilla and
egg yolks. Beat until light and fluf
fy. Sift together flour, baking pow
der and salt. Add dry ingredients
alternately to creamed mixture
with milk, mixing well. Beat egg
whites until stiff. Add 'A cup
sugar gradually. Fold into batter.
Add blueberries, mixed with 1
tablespoon flour. Pour into a
greased 9x13x2-inch cake pan.
Bake at 350 degrees for SO minutes
or until cake tests done. When
cool, sprinkle with confectioners’
sugar. Delicious with milk.
Jane Musser
Lebanon
BLUEBERRY TREAT
VA cup graham cracker crumbs
'A cup sifted confectioners’s
sugar
V* cup melted butter
Mix together. Press into
BxBx2-inch pan.
Combine:
2 eggs
1 (8-ounce) package cream
cheese, softened
'A cup sugar
'A teaspoon salt
Beat eggs, add sugar, salt and
cream cheese. Pour over crumb
crust Bake at 375 degrees for 20
minutes. Cool. Spread 1 cup blue
berries (fresh or frozen) on top.
Topping:
2 cups berries
'A to 'A cup sugar
2 tablespoons cornstarch
'A teaspoon salt
V* cup water or juice
2 to 3 tablespoons grated orange
rind, optional
Mix sugar, cornstarch, salt; stir
in water, berries and orange rind.
Cook over low heat until clear and
thick. Cool before pouring over
bottom part Top with whipped
cream before serving.
Glenn Martin
Ephrata
Carrots
Unusual Or Favorite
Veal
Mother’s Favorite Recipe
BLUEBERRY TORTE
'A cup butter
16 graham crackers, crushed
1 cup sugar
1 (8-ounce) package cream
cheese
2 eggs
Melt butter and add graham
cracker crumbs plus A cup sugar.
Press into bottom of a 9x12x2-inch
baking dish. Mix cream cheese and
'A cup sugar. Add eggs, one at a
, lime, mixing well. Pour over gra
ham mixture and bake for 2S to 30
minutes at 350 degrees. When
cool, pour blueberry pie filling
over the entire mixture.
Blueberry Pie Filling:
1 cup sugar
1 cup water
4 cups blueberries
3 tablespoons cornstarch
A teaspoon salt
1 tablespoon butter
Mix sugar, cornstarch, water
and salt Add 1 cup berries. Cook
until thick. Remove from heat
Add 3 cups berries. Cool. Pour on
top of cheese cake and top with
whipped cream if desired.
A cook from Manheim
BLUEBERRY COFFEE CAKE
frozen
Vi cup oil
2 eggs
2'A cups sugar
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
I cup milk
3 to 4 cups frozen or fresh
blueberries
Beat oil and eggs. Add sugar.
Add remaining ingredients. Fold
in blueberries. Batter is thick.
Sprinkle with the following:
'/> cup flour
Vi cup sugar
4 tablespoons butter
2 teaspoons cinnamon
Mix together. Bake in greased
and floured tube pan at 3SO
degrees about 1 hour or until tooth
pick inserted comes out clean.
Kay Leiby
Schuylkill Co. Dairy Princess
BLUEBERRY GINGER-
BREAD
'A cup shortening
1 cup sugar
1 egg
2 cups all purpose flour
'A teaspoon ginger
1 teaspoon cinnamon
'A teaspoon salt
1 cup buttermilk or sour milk
1 teaspoon baking soda
3 tablespoons molasses
1 cup blueberries
3 tablespoons sugar
Cream shortening and sugar.
Add egg and mix well. Mix and sift
together the flour, ginger, cinna
mon, and salt. Add to the creamed
mixture alternately with butter
milk in which the baking soda has
been dissolved. Add molasses.
Add the blueberries and pour bat
ter into a greased and floured
oblong pan (2 quart size). Sprinkle
the 3 tablespoons of sugar over the
batter and bake at 350 degrees for
SO minutes.
Cake is delicious warm from the
oven, cold or even better two days
old.
Mix and pat into a lOxlS-inch
pan. Bake IS to 18 minutes in
350-degree oven.
Filling:
2 (8-ounce) packages cream
cheese
Joan Veit
Canterbury, CT
Range
In season or out-of-season, fresh fruit Is available when
preserved for year ’round use.
BLUEBERRY DESSERT
2 cups flour
2 tablespoons sugar
1 cup margarine
2 cups confectioners’ sugar
1 large container whipped
Featured Recipe
Across the state, dairy princesses and their alternates from4o
Pennsylvania counties are touting the goodness of milk and the
importance of the dairy industry. The young women earn valuable
experience by appearing at schools and before groups. They serve a
one-year term with the opportunity to receive cash awards.
To promote the industy, they often distribute recipes using dairy
products. Angelique McDonald, the Bedford County Dairy Prin
cess, contributed this week’s featured recipe.
Once again the dairy industry is seeking candidates. Any single
woman is eligible to compete for the title if she has completed her
junior year in high school, is not older than 24 years of age, never
married and whose parents or guardians are or have engaged in
dairy farming within the last three years, or if she, herself, is a full
time employee on an operating dairy farm or is the owner of at least
two animals of the six major dairy breeds in a bona fide 4-H orFFA
project prior to May 1, 1989.
Don’t be shy. Contact Jan Harding, dairy princess coordinator, at
214 S. St.. Box 640, Clarion. PA 16214 or call (814) 226-7470.
Deadline to register is fast approaching, so call immediately.
4 cups flour
1 cup sugar
V* cup shortening
14 teaspoon baking powder
1 teaspoon baking soda
2 eggs, well beaten
1 teaspoon vanilla
V* cup milk
Mix dry ingredients and shortening as for pie dough. Add
remaining ingredients and mix by hand until smooth. Set aside one
fourth of the dough for top strips. Roll or pat dough into a
12xl8-inch pan. Spread cooled filling on top of dough. Roll
reserved dough on floured board and cut into one-half inch strips.
Place strips criss-crossed on top of the filling.
Filling:
8 cups fresh or frozen blueberries
'A cup flour
3 tablespoons lemon juice
1/* cups sugar
1 teaspoons cinnamon
Stir together sugar, flour and cinnamon. Mix with berries. Put on
stove and heat slowly until well heated. Stir. Allow to cool and add
lemon juice. Pour into pastry lined pan. Cover with pastry strips.-
Bake at 350 degrees until golden brown.
topping
1 can blueberry filling
Soften cream cheese. Add con
fectioners’ sugar and mix well
Fold in whipped topping. Put mix
ture on top of crust. Spread
blueberry filling on top.
Refrigerate.
Mrs. Harvey Cressman
Slatington
(Turn to Page B 8)
FRUIT COBBLER