Recipes

Blueberry Muffins

6 Tbsp. butter
1 1/4 cups sugar
2 large eggs
2 cups unsifted flour

1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk
1 pt. freshly picked blueberries

Cream butter and sugar thoroughly. Add eggs one at a time and beat well. In a separate bowl, sift together flour, salt and baking powder; add alternately with the milk to the first mixture. Remove 1/2 cup berries; dry remaining berries. Crush the 1/2 cup berries and mix them into batter by hand; then fold in the remainder of the berries. Plave paper cups in muffin tins and fill cups almost 7/8 full, and then sprinkle with sugar. Bake at 375 degrees for 30 minutes, or until nicely browned. Cool for 30 minutes before removing from pan. Makes 16 muffins.

Blueberry Pudding Pie

1 tbsp. butter
1 1/4 cups sugar
3 large eggs
2/3 cup all purpose flour 1/4 cup sugar
confectioner's sugar
heavy cream (optional)
1 1/2 cups freshly picked blueberries, washed.

Heat oven to 350 degrees. Grease 1 9-inch pie plate with 1 tbsp. of butter. Dry berries with paper towel; spread evenly in buttered dish. Place milk, eggs, flour, and sugar in blender in order give; cover and blend for 1 minute at low speed. Pour batter over berries. Bake 40-45 minutes on middle shelf of oven until top is puffed and browned and knife inserted in the center comes out clean. Serve hot or warm. Sprinkle with confectioner's sugar and, if desired, cream. Makes 6-8 servings.

Peach-Blueberry Pie (Lorraine Purinton)

6 cups fresh sliced peaches (approximately 12 medium sized peaches)
1 cup fresh or frozen blueberries
1 tsp. lemon juice 1/3 cup flour
1 1/4 cups sugar
1/4 tsp. cinnamon

Prepare in 1 10 inch pie shell. Mix above ingredients together and pour into pie shell.

Crumble Topping:   3/4 cup flour
                                    1/2 cup sugar
                                    1/2 cup butter or margerine

Mix together until crumbly. Sprinkle on top of pie. Bake at 425 degrees for 35-40 minutes