86-lansMt«r Farming, Saturday, July 8, 1993
Blueberry
Picking Time
July belongs to blueberries.
Although fhipped-n blueberries
are available in larger supermark
ets most of the year, it is now that
consumers can count on those gor
geous blues in abundance.
While the blueberry season is
too short for blueberry lovers, the
good news is that blueberries are
easy to freeze and can. Most
recipes ate interchangeable by
using fresh or frozen blueberries.
BLUEBERRY JELL-O SALAD
2 3-ounce packages grape Jell-
2 cups boiling water
20-ounce can crushed pineapple
1 can blueberry pie filling
Topping:
8-ounces cream cheese,
softened
'A cup dairy sour cream
A cup sugar
1 teaspoon vanilla
'A cup chopped nuts
Dissolve gelatin in boiling
water. Chill until syrupy. Add
pineapple and pie filling. Pour into
12x8x2-inch dish. Chill until set
Topping: Heat ingredients except
nuts. Stir until smooth and cream.
Spread topping evenly over salad.
Sprinkle with nuts.
Alice Rhoad
Grantville
WILD BLUEBERRY PIE
The lemon and spices in this pie
bring out a different taste. Very
excellent.
V* cup sugar
3'/j tablespoons quick-cooking
tapioca
'/* teaspoon salt
'A teaspoon ground cloves
'A teaspoon ground cinnamon
1 tablespoon lemon juice
4 cups fresh blueberries or fro
zen, thawed
1 tablespoon butter
2 tablespoons butter, melted
2 tablespoons sugar
Combine sugar, tapioca, and
spice. Mix with lemon juice and
blueberries. Turn into a 9-inch
unbaked pie shell. Dot with 1
tablespoon butter. Top with lattice
crust Brush with melted butter and
sprinkle with sugar. Cover edges
with foil to prevent browning and
bake at 42S degrees for 30
minutes. Remove foil. Bake 10
minutes mote.
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
15- Peaches, Watermelon & Other
Favorite Fruits
22- Summer Vegetables
29- Tomato Recipes
August
EASY BLUEBERRY
COBBLER
3 cups fresh blueberries
Vegetable cooking spray
1 tablespoon lemon juice
1 egg, well beaten
1 cup all-purpose flour
Sugar substitute to equal
VA cups granulated sugar
'/4cup plus 2 tablespoons
reduced calorie margarine, melted
Place blueberries in the bottom
of 10x6x2-inch baking dish spray
ed with cooking spray. Sprinkle
with lemon juice.
Combine flour and sugar substi
tute. Stir in beaten egg until
crumbs resemble coarse meal.
Sprinkle over blueberries.
Drizzle melted margarine over
top. Bake at 375 degrees for 30
minutes. Serve warm.
BLUEBERRY LOAF
1 cup all-purpose flour
/a cup whole wheat flour
'A cup shredded wheat bran
cereal
Brown sugar substitute to equal
'A cup brown sugar
2 teaspoons baking powder
'A teaspoon baking soda
A teaspoon salt
Va cup unsweetened orange
juice
1 egg
1 tablespoon vegetable oil
1 cup fresh blueberries
Vegetable cooking spray
Combine flours, cereal, brown
sugar substitute, baking powder,
baking soda, and salt in a medium
bowl. Stir until well combined. Set
aside.
Combine orange juice, egg, and
oil ina large bowl. Beat at medium
speed with electric mixer until well
blended. Gradually add flour mix
ture. stirring just until moistened.
Gently fold in blueberries.
Spoon batter into loaf pan.
coated with cooking spray.
Bake at 350 degrees for SO
minutes or until a wooden pick
inserted in center comes out clean.
Cool in pan for 10 minutes.
Remove from pan and cool on wire
rack.
Sarah Clark
Breczewood
Pickles & Pickling Ideas
w*
Betty Light
Lebanon
White Chocolate Cheesecake is the perfect backdrop to decorate with fresh berries.
VA cups butter
1 cup confectioner’s sugar
3 cups flour
8-ounces cream cheese.
softened
A cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup pineapple juice or other
fruit juice
2 tablespoons cornstarch
V* cup sugar
3 cups desired fruit: blueberries,
sliced pineapples, oranges, kiwi,
peaches, apples, bananas, halved
strawberries, seedless grapes
Step 1; In a large mixing bowl,
beat butter on medium speed of an
electric mixer until softened. Beat
in confectioner’s sugar. Slowly
beat in the flour until well
combined.
Step 2; Spread or pat the dough
into the bottom of a 12-inch pizza
pan. Bake in a 325 degree oven for
30 minutes or until edges are light
ly browned. Cool.
Step 3: In a small mixing bowl,
beat together cream cheese.
1A cups sugar, vanilla, and lemon
juice until creamy. Spread over
cooled crust
B. Light
Lebanon
Step 4: In a small saucepan,
combine juice, cornstarch, and the
remaining V* cup sugar. Cook and
stir over medium heat until thick
ened and bubbly. Cook and stir one
minute more. Remove from heat
and cool slightly.
Step 5: Top pizza with desired
fruit. Spoon glaze over fruit.
Refrigerate until well chilled.
Makes 12 to 16 servings.
FRUIT PIZZA
Erin Williams
Lebanon
WHITE CHOCOLATE
CHEESECAKE
2 8-ounce packages cream
cheese, softened
A cup sugar
A teaspoon vanilla
2 eggs
6-ounces white chocolate,
chopped, melted
. 1 ready-to-usc chocolate flavor
crumb crust
2 cups blueberries
2 cups raspberries
2 cups sliced strawberries
Mix cream cheese, sugar, and
vanilla with electric mixer on
medium speed until well blended
Add eggs; mix until blended.
Blend in melted chocolate.
Pour into crust
Bake at 350 degrees for 40
minutes or until center is almost
set. Cool. Refrigerate 3 hours or
overnight Top with fruit and
drizzle with 2 tablespoons straw
berry jelly, melted if desired
Featured Recipe
Most people think that pickled eggs are red, but yellow ones make a
delightful addition to covered-dish meals or to your everyday dinners.
To make sure that the hard-cooked eggs are easy to peel, us eggs that
are at least 7-10 days old. Follow these easy directions from the Ameri
can Egg Board.
PICKLED EGGS
2 cups distilled or white wine vinegar
1 medium onion, sliced and separated into rings
2 tablespoon sugar
2 teaspoons whole mixed pickling spice
1 teaspoon salt, optional
2 teaspoons curry powder
12 hard-cooked eggs
In medium saucepan, combine all ingredients except.eggs. Bring to
boiling. Reduce heat to simmering. Cook, uncovered, over low heat
until onion ia tender.
Arrange 6 eggs each in two 1-quart jars with tight fitting lids. Pour
one cup hot vinegar mixture into each jar. Cover and refrigerate sever
al hours or overnight to blend flavors. \
BLUEBERRY SALAD
1 large package blackberry or
grape Jell-O
2 cups boiling water
1 can blueberry pie filling
1 can crushed pineapple,
drained
Topping:
V 4 cup sugar
1 cup pineapple juke
3 tablespoons flour
1 egg, beaten
2 tablespoons butter
1 package Dream Whip
Dissolve Jell-0 in boiling water.
Add pie filling and pineapple. Pour
into 9x13-inch dish. Refrigerate to
set.
Combine sugar, flour, juice, and
egg. Cook until thickened. Add
butter and cool. Make Dream
Whip according to package direc
tions. Fold into topping. Pour over
gelatin. Chill overnight.
Sarah Clark
(Turn to Page B 8) Breezewood