82-Lancaster Farming, Saturda' Blueberries Provide Powerful Nutritional Punch , Taste BLUEBERRY BONANZA 1 envelope Dream Whip Vi cup milk 1 teaspoon vanilla 1 package (8-ounce) cream cheese iVi cup powdered sugar 1 can blueberry pie filling Graham Cracker Crust: 2Va cup crushed graham crack ers Vi cup melted margarine Make graham cracker crust and pat into bottom of a 13x9-inch pan. Mix dream whip, milk, sugar, vanilla, and cream cheese; beat together until well mixed. Pour into cracker crust. Pour pie filling over cream cheese mixture. Re frigerate about 2 hours before serving. Pam Mummert Glen Rock BLUEBERRY COFFEE CAKE 2 cups flour 3 A cup sugar 2'A teaspoons baking powder 3 A teaspoon salt !A cup vegetable oil 'A cup milk legg 2 cups blueberries Topping: Vz cup sugar 'A cup flour Blueberry pie continues to be a favorite dessert. Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. July 19 Peaches 26 Ice Cream Month August 2 Garden Produce 9 —-National Sandwich Month 12, 2003 V 2 teaspoon cinnamon Va cup butter, softened Preheat oven to 375 degrees. Grease round 9-inch cake pan. Blend by hand the flour, sugar, baking powder, salt, oil, milk, and egg; fold in blueberries. Spread in pan. Mix topping ingredients to form crumbs. Sprinkle over bat ter. Bake for 45-50 minutes. Pam Mummert Glen Rock BLUEBERRY CRUMB COFFEE CAKE Vz cup butter 1 cup sugar 2 eggs 1 cup sifted flour 1 teaspoon baking powder 1 cup fresh or frozen blueber ries Crumb Topping: • Vi cup sugar 6 tablespoons butter 3 A cup flour In small bowl prepare topping. Cut butter into flour and sugar until it resembles coarse meal. Set aside. In large bowl cream butter and add sugar; add eggs one at a time and blend in. Stir in flour and baking powder; gently fold in blueberries. Pour into a greased and floured 8-inch square pan. Top cake batter with crumb topping and bake at 3SO degrees for 45 minutes. BESTEVER BLUEBERRY MUFFINS 2 cups flour IV4 cups sugar 2 teaspoons baking powder Vi teaspoon salt V 2 cup milk Vi cup margarine, melted and cooled 1 egg, slight beaten 1 teaspoon vanilla VA cups fresh or thawed drain ed blueberries Mix dry ingredients in a large mixing bowl. Mix liquids together and add to dry ingredients, stirring just to combine and moisten well; Stir in blueberries. Spoon into 12-14 prepared or paper lined cupcake pans. Bake in a preheated oven at 400 de grees for 20-25 minutes. Pat Elligson Millers, Md. BLUEBERRY CAKE 2 eggs, separated 1 cup sugar, divided 'A cup shortening V* teaspoon salt 1 teaspoon vanilla VA cup flour 1 teaspoon baking powder Vi cup milk VA cup blueberries, dusted with flour Beat egg whites until stiff; add 'A cup sugar. Set aside. Cream shortening, salt, vanilla, and remaining sugar. Beat egg yolks until light and creamy; add to creamed mixture. Sift flour and baking powder together add ing alternately with milk to creamed mixture. Fold in egg whites and blueberries. Put batter in greased BxBx2-inch pan. Sprinkle with sugar. Bake at 350 degrees for SO minutes. Can be doubled for a 13x9-inch pan. Freezes well. Jeanie Dusty Roads Llamas BLUEBERRY CINNAMON CAKE 3 cups flour 1 cup oil 2 cups sugar Vi cup orange juice 4 eggs 3 teaspoons baking powder 2Vi teaspoons vanilla 1 Vi cups blueberries 2 tablespoons cinnamon 5 tablespoons sugar 1 teaspoon nutmeg Combine oil, sugar, and orange juice. Mix in remaining ingredi ents (except blueberries). Put Vi batter in greased tube pan. Cover with blueberries. Sprinkle with sugar add cinnamon. Repeat. Bake at 350 degrees for 1 hour 30 minutes. Jeanie Dusty Roads Llamas BLUEBERRY PIE 2'A cups blueberries 1 cup sugar X A cup water Crumb Topping: Vi cup oatmeal V* cup flour Vi cup brown sugar Vi cup butter, melted flum to Page B 8) Betty Biehl Mertztown Research labs around the world report growing evidence that blueberries are powerful little disease fighters. USDA researches have found that blueberries rank at the top in antioxidant activity when compared to 40 other fresh fruits and vegetables. Antioxidants help neutralize harmful free radi cals that can lead to cancer and other age-related diseases. Scientists discovered that feeding blueberries to laboratory rats slowed age-related loss in mental capacity and memory, a finding that has important implications for humans. Blueberries are also believed to help reduce built up of so called bad cholesterol. Blueberries also promote urinary tract health and reduce the risk of infection. Studies show that eating blueberries may improve eyesight and even promote positive physiological and cosmetic benefits. For more information on these interesting studies, check out the Website www.ushbc.org/ health.htm. Blueberries are most nutritious eaten fresh, but also can be in corporated into scrumptious desserts such as this one from one of our readers. WARM, FRESH BLUEBERRY PUDDING 2 tablespoons quick-cooking tapioca 'A cup granulated sugar Vi cup firmly packed brown sugar 'A teaspoon salt 3 A cup water 2 tablespoons lemon juice 1 tablespoon butter 2 cups fresh blueberries VA cups sifted cake flour 2 teaspoons double-acting baking powder Vz teaspoon salt 3 tablespoons butter 3 A cup granulated sugar 3 A cup milk 'A teaspoon vanilla Combine tapioca, 'A cup granulated sugar, brown sugar, X A teaspoon salt, and water in saucepan. Cook and stir over medi um heat until mixture comes to a boil. Add lemon juice, 1 table spoon butter and blueberries. Let stand 15 minutes. Meanwhile, combine sifted flour, baking powder, and Vi tea spoon salt; sift together. Cream 3 tablespoons butter, add 3 A cup granulated sugar gradually; cream together well. Add flour mixture alternately with milk in small amounts, beat well. Add vanilla. Stir blueberry mixture and pour into a greased 1 ‘/2-quart cas serole or BxBx2-inch pan. Spoon batter over blueberry mixture. Bake in 375 degree oven for one hour. Serve hot with cream. Serves 8-10. Eaten raw or incorporated into baked or cooked dish es, blueberries provide taste appeal and amazing nutri tional benefits. Featured Recipe
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