Make It With Blueberries Since the days when the colon ists first landed, wild native blue berries have been a choice ingre dient in traditional American cui sine. Originally, blueberries were just a summer treat. But luckily, blueberries freeze well. Today we can enjoy these traditional Ameri can delights throughout the year. Both wild and cultivated blue berries offer more than good looks and good taste. They are a good source of vitamin C, and one cup supplies nearly one-third of an adult’s dairy requirement. So enjoy these recipes and good health. BLUEBERRY UPSIDE-DOWN CAKE V* cup butter 14 cup brown sugar, packed 2 cups blueberries, drained 2 teaspoons grated lemon rind, optional 14 cup granulated sugar 1 egg 114 cups flour 2 teaspoons baking powder 14 teaspoon salt 14 cup milk Melt 14 cup butter in 9x9x2-inch pan. Sprinkle with brown sugar. Mix berries and lemon rind; put in pan, distributing evenly. Cream 14 cup butter and granulated sugar and beat until light. Add egg and beat well. Sift dry ingredients and add alternately with milk, beating until smooth. Spread on berries. Bake in 375 degree oven, 30 minutes. Let stand 10 minutes. Then turn out. Makes 6 large or 9 small servings. Good warm or cold, with or without milk. D. Zimmerman Frenchville BLUEBERRY MUFFINS 1 cup sugar Va stick butter 1 egg, beaten TA cups flour 4 teaspoons baking powder 1 cup milk 2 cups blueberries Cream sugar and butter. Add egg, flour, baking powder, and milk. Beat well. Fold in blueber ries. Pul in muffin tins. If using cupcake liners, put in tin and fill about Va full. Bake 20 minutes at 375 degrees. Makes approximate ly 15 - 18 small muffins. Shirley Radel Halifax 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 ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. July 24- Peaches 31- Summertime Vegetables August 7- Canning With Less Sugar 14- Zucchini Borne On The Range PUNCH BOWL DESSERT This recipe makes a punch bowl full. 1 yellow cake mix 2 6-ounces instant vanilla pudding 20-ounce can crushed pineap ples, drained 2 pints fresh blueberries 2 banannas, sliced 16-ounces whipped cream Bake cake in 13x9-inch pan. Bake according to directions. Mix pudding according to box directions. Cut half of cake into small pieces and put in bottom of bowl. Spread 14 of each ingredient in order listed. Repeat for second lay er. Refrigerate overnight. Darlene Wise Newmanstown BLUEBERRY SHORT CAKE 114 cups flour 14 cup granulated sugar 2 teaspoons baking powder 14 cup shortening 1 teaspoon vanilla 14 cup milk 1 egg Put all ingredients in a bowl and mix together. Put a little flour on 114 cups ■ blueberries; fold into flour mixture. (By coating berries with flour helps prevent berries from sinking to the bottom of the pan baking). Bake in 9x9-inch greased and floured pan at 350 degrees for 35 minutes. Great with ice cream, milk, whipped cream or plain. Audrey Savage Markleysburg BLUEBERRY YOGURT PANCAKES 2 eggs '/> cup plain yogurt Va cup milk 2 tablespoons oil 1 cup flour 1 tablespoon sugar Vi cup blueberries 'A teaspoon baking powder 'A teaspoon salt Beat eggs then stir in remaining ingredients to form batter. Coat frying pan with butter to prevent sticking. Use large spoon to drop batter onto buttered pan. Cook over medium heat until bubbles form. Once pancake is covered with bubbles, flip and continue cooking approximately two more minutes. Red, White and Blueberry Shortcake Is bursting with colors of Independence Day and the flavors of fresh summer produce. BLUE RIBBON BLUEBERRY MUFFINS 1 cup nonfat blueberry yogurt 3 tablespoons butter 4 tablespoons brown supr 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 114 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup fresh blueberries Preheat oven to 375 degrees Cream lightly together butter anc brown sugar. Beat in egg. Stir ir milk, yogurt, and' vanilla unti smooth. Sift together flour, baking soda, baking powder, and salt SUj dry ingredients into wet ingre dients just to combine. Stir ii blueberries. Butter muffin tins o use paper liners. Spoon the mix turemto 12regularor8 jumbo-size muffin cups. Bake for 25 to 30 minutes, or until muffins are light ly browned. BLUEBERRY CHEESE TART l'/i cups vanilla cookie crumbs 6 tablespoons butter, melted '/• teaspoon ground nutmeg 8-ounces cream cheese, softened Vi cup sugar 2 eggs Vi teaspoon vanilla Vi teaspoon grated lemon peel Blueberry topping Combine cookie crumbs, butter, and nutmeg. Press into 9-inch tart pan with removable bottom. Beat cream cheese, sugar, eggs, vanilla, and lemon peel with electric mixer until smooth. Spoon into cookie crust. Bake at 375 degrees for IS minutes or until firm. Cool. Spread blueberry topping over cheese cake. Refrigerate several hours. Makes 10 to 12 servings. Blueberry topping: Combine 2 cups fresh or frozen blueberries, thawed if necessary; 'A cup each sugar and water; 2 tablespoons cornstarch and dash salt in sauce pan. Cook and stir about 4 minutes or until thickened. Stir in 1 table spoon lemon juice. Cool to luke warm. Makes about 2 cups. BLUEBERRY SAUCE 2 cups fresh or frozen blueber ries, thawed if frozen '/ cup orange juice '/ cup water 2 tablespoons sugar I tablespoon cornstarch 'A teaspoon grated orange peel 14 teaspoon ground nutmeg Dash salt Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes or until thickened. Makes about 2 cups. Serve on pancakes, waffles, blintzes, ice cream, puddings or pound or angel food cakes. Featured Recipe PHILLIPSBURG, NJ. Betsy Berglund of Somerville. New Jersey, was recently named the winner of the New Jersey State Dairy Presentation Contest held at Rutgers University. Betsy is a member of the Snippets 4-H Club in Somerset County, and is the 14-year-old daughter of Pat and Richard Berglund. She was awarded a $lOO check and a $lO savings bond. Her presentation was called “Yogurt Balancing the Facts” which highlighted yogurt’s nutritional value, and its use as a substitute in recipes. Several of her recipes are as follows: LOWFAT BROWNIES 1 large package brownie mix Vi cup lowfat plain yogurt 1 teaspoon vanilla 2 egg whites Combine all ingredients. Mix well. Batter will be thick. Spread in 9x13-inch pan for 22 minutes at 350 degrees. VA cups flour % cup sugar 2 teaspoons baking powder 1 teaspoon baking soda '/a teaspoon salt Vi cup lowfat yogurt Vi cup lowfat milk '/a cup blueberries Bake (optional) Combine dry ingredients. Gently stir in yogurt and milk until dry ingredients are moistened. Fill lightly greased muffin cups V* full. Bake at 400 degrees for 18 minutes. Makes 12. Second place winner was Sarah Hunt of Hunterdon County. Her presentation was called “From Moo To You”. She was awarded a $5O check and a $5O savings bond. She is the 13-year-old daughter of Lar ry and Betty Jane Hunt of Lambertville. Other contestants included Arielle Patrice of Warren County and Dena Zigun of Monmouth County who also received savings bonds. This contest was open to all New Jersey 4-H club members, and was sponsored by New Jersey Dairy Fanners through the Slate Dairy Princess Committee. BLUEBERRY PUDDING 1 pint blueberries '/> cup sugar 1 tablespoon butter I egg 'A cup milk 1 cup flour 1 teaspoon baking powder Cream butter and sugar; add egg. Mix together with dry ingre dients and milk. Put blueberries in bottom of well-greased 8- or 9-inch cake pan. Cover with batter. Bake at 350 degrees for 30 minutes. Shirley Radel Halifax (Turn to Page B 8) MUFFINS
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