Although berries can be cooked, baked, canned, and frozen, It’s hard to beat fresh
berries served simply as a topping on cereal, cake, or Ice cream.
Fresh Picked Blueberry Recipes
July produces an abundance of
gorgeous blueberries.
It’s the season when you want to
take advantage of fresh berries.
Here are some favorites from our
readers to use both fresh and
frozen.
BEST LOVED
BLUEBERRY MUFFINS
1 cup milk
'/jcup butter, melted
1 egg, slightly beaten
2 cups flour
'/< cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries
Topping:
cup butter, melted
/* cup sugar
Heat oven to 400 degrees. In
large bowl, combine milk, butter,
and egg. Add all remaining muffin
ingredients except blueberries. Stir
just until flour is moistened. Gent
ly stir in blueberries.
Spoon into greased 12-cup muf
fin pan. Bake for 24 to 28 minutes
or until golden brown. Cool slight
ly; remove from pan.
Dip tops of muffins in melted
butter, then in sugar.
1 dozen.
Calories 240; 4 g protein; 29 g
carbohydrate, 13 g fat; 50 mg
cholesterol; and 430 mg sodium.
Land O Lakes
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. Recipes should reach our office one week
before publishing date listed below.
July
August
BLUEBERRY PIZZA
I'/j cups flour
2 tablespoons sugar
1 cup chopped pecans
Vt cup butter, melted
8-ounces cream cheese,
softened
2 cups sifted confectioners’
sugar
8-ounces frozen whipped cream
topping, thawed
4 to 6 cups fresh or frozen blueb
erries, thawed, divided
Vi cup sugar
2 tablespoons cornstarch
2 tablespoons water
Combine flour, sugar, and
pecans, add butter, stirring until
well blended. Spread onto a
12-inch pizza pan. Bake at 375
degrees for 10-12 minutes or until
lightly browned. Cool crust in a
pan on a wire rack.
Beat cream cheese at medium
speed until creamy. Gradually add
powdered sugar. Beat until
smooth. Fold in whipped topping.
Spread over'cooled crust
Mash 2 cups blueberries in a
medium saucepan; stir in % cup
sugar. Bring to a boil over medium
heat and boil 2 minutes.
Whisk together cornstarch and
water, stir into blueberry mixture.
Return to a boil, stirring constant
ly; boil 1 minute. Cool.
Spread over cream cheese mix
ture; top with additional
blueberries.
25 - Peachy Recipes
1 - Garden Vegetables
8 - Salad Dressings
15- Using Summer Harvest
Donna Morrison
Dalmatia
Preheat oven to 400 degrees.
Grease and lightly flour muffin
tins. Sift together flour, baking
powder, and salt; set aside. Cream
butter, add sugar a little at a time
and continue to cream until mix
ture is smooth and fluffy. Beat in
egg. Stir in dry ingredients and
milk alternately begining and
ending with flour. Fold in blueber
ries gently and spoon into prepared
tins. Bake 25 to 30 minutes. Cool
on wire rack. Yields 12.
BLUEBERRY MARMALADE
1 medium orange
1 lemon
V* cup water
'/«teaspoon baking soda
4 cups fresh blueberries,
crushed
5 cups sugar
6-ounce package liquid fruit
pectin
Peel orange and lemon; finely
chop rind and place in a Dutch
oven. Chop orange and lemon
pulp, and set aside. Add water and
baking soda to rind; bring to a boil.
Reduce heat, and simmer 10
minutes, stirring occasionally.
Add chopped orange and lemon
pulp, blueberries, and sugar, return
to a boil. Reduce heat, and simmer
S minutes. Remove from heat, and
cool S minutes.
Add pectin; return to a boil. Boil
1 minute, stirring constantly,
remove from heat, and skim off
foam with a metal spoon.
Pour into hot, sterilized jars, fill
ing to 'A -inch from top; wipe jar
rims. Cover at once with metal lids
and screw on bands. Process in
boiling water bath 10 minutes.
Yield: 6 half pints.
Donna Morrison
Dalmatia
BLUEBERRY MUFFINS
154 cups sifted all-purpose flour
l'/i teaspoons baking powder
'A teaspoon salt
S tablespoons softened butter
54 cup granulated sugar
1 egg
14 cup milk
1 cup fresh blueberries
Combine berries—red raspberries, black raspberries,
and blue berries make a tasty trio on top of custard.
DOUBLE GOOD
BLUEBERRY PIE
9-inch pie shell
s /< cup sugar
3 tablespoons cornstarch
'/«teaspoon salt
'A cup water
4 cups blueberries
1 tablespoon butter
1 tablespoon lemon juice
Combine sugar, cornstarch, and
salt in saucepan. Add water and 2
cups of blueberries. Cook over
medium heat, stirring constantly
until mixture comes to a boil and is
thickened and clear. Remove from
heat Stir in butter and lemon juice,
cool. Place remaining 2 cups
blueberries in pie shell. Top with
cooked berry mixture. Chill. Serve
garnished with whipped cream.
Sullivan County Dairy Princess Jill Broschart said, “You scream. I
scream. We all scream for July is National Ice Cream Month.”
According to Jill, ice cream is a dessert so popular here in the
United States that it has been given its own month in which to cele
brate it.
Former President Ronald Reagan was the individual who declared
JUly National Ice Cream Month, and National Ice Cream Day to be
the second Sunday in July.
The United States is the highest in ice cream production and con
sumption than any other country. What is America’s favorite flavor?
Vanilla, of course, followed by chocolate. Both are classics in their
own right
Now to celebrate America’s favorite, here are some easy-to-create
ice cream sundae ideas for your eating enjoyment.
MINT MADNESS SUNDAE: Chocolate mint ice cream, choco
late sauce, quartered chocolate-covered peppermint patties, and
whipped cream.
MAPLE NUT SUNDAE: Vanilla and maple walnut ice creams,
maple syrup, chopped toasted walnjits, and whipped cream.
GO BANANAS SUNDAE: A scoop of vanilla ice cream on top of
a slice of banana-nut bread, topped with warm chocolate sauce, sliced
bananas, and toasted pecans.
BUTTER-NUT SUNDAE: Butter pecan ice cream, butterscotch
sauce, toasted pecans, and whipped cream.
B. Light
Lebanon
Glenna Eisentrout
Bruceton Mills, WV
Featured Recipe
BLUEBERRY CRUNCH
20-ounce can crushed pineapple
in juice, undrained
1 package yellow cake mix
3 cups fresh or frozen
blueberries
'/i cup sugar
Vi cup butter, melted
1 cup chopped pecans
Spread pineapple in a lightly
buttered 13x9x2-inch baking dish.
Sprinkle with cake mix, blueber
ries, and sugar.
Drizzle with butter, and top with
pecans.
Bake at 350 degrees for 45
minutes or until bubbly. Makes 10
servings.
Donna Morrison
Dalmatia
(Turn to Pago B 8)