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Sometimes I talk too much. Sometimes other people say I talk too much (like our kids). But that’s OK with me, as if I didn’t talk and ask questions I wouldn’t know much about anything. What does this have to do with writing a food column? The first part of this column is most often talk––about recipes and the like. Well, today I’m not going to talk about stuff. We’re going to go right to recipes. It’s National Blueberry Month so along with blueberries I’m adding peaches to this article and I don’t have room to talk, so there you are!

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The sunshine does wonders for growing things, even us, and this salad is bursting with greens and fruits.

SUNBURST SALAD

Dressing:

1/4 c. fresh lemon juice (bottled may be used)

3 T. honey

1/2 t. dry mustard

1/2 t. poppy seeds

1/2 c. canola oil (or other salad oil)

Salad:

8 c. mixed salad greens, torn in bite-size pieces (spinach, leaf lettuce, bibb, romaine, iceberg)

2 oranges, peeled, sectioned and drained

1 grapefruit, peeled, sectioned and halved

1 c. fresh blueberries

1 c. fresh raspberries

1/2 of a medium red onion, peeled, sliced 1/4-inch thick and separated into rings

1/2 c. slivered almonds

For dressing, blend first four ingredients in a blender, blending well (or beat with electric hand mixer at high speed). On lower speed of blender or mixer, continue blending while slowly adding oil. Store in jar or container with lid; chill to blend flavors.

In a large bowl, combine all of salad ingredients, except almonds.

Just before serving, toss with almonds and chilled dressing.

NOTE: You may use three oranges and skip the grapefruit or you may use a 15 oz. can of mandarin oranges, drained.

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Blueberry pancakes for breakfast or brunch? I think so!

BLUEBERRY SOUR CREAM PANCAKES

Topping:

1/2 c. sugar

2 T. cornstarch

1 c. water

4 c. fresh or frozen blueberries

In medium pan, combine sugar and cornstarch. Gradually stir in water. Add blueberries, bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Take off heat; cover and keep warm.

Pancakes:

2 c. flour

1/4 c. sugar

4 t. baking powder

1/2 t. salt

2 eggs, slightly beaten

1-1/2 c. milk

1 c. dairy sour cream

1/3 c. butter or margarine, melted

1 c. fresh or frozen blueberries

Combine dry ingredients in large bowl.

In another bowl, mix eggs, milk, sour cream and butter. Stir into dry ingredients just until well blended. Fold in blueberries.

Pour batter by one-fourth cupfuls onto a greased hot griddle or skillet; turn when bubbles form on top of cakes. Cook till second side is golden brown. Serve with blueberry topping. Makes about 20 cakes and 3-1/2 cups topping.

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This is a delicious recipe combing blueberries and peaches, a great combination.

PEACH FILLED MERINGUES WITH BLUEBERRY SAUCE

3 egg whites, at room temperature

1/4 t. cream of tartar

1/2 c. sugar

1/3 c. finely chopped almonds, toasted (toast in a dry skillet over medium heat, stirring constantly until lightly browned)

3 medium-sized peaches, peeled and cut into thin slices

blueberry sauce

Beat whites in a large bowl at high speed until foamy; add cream of tartar and continue beating till soft peaks form. Gradually add sugar, beating till stiff peaks form and sugar is dissolved. Fold in almonds.

Spoon meringue in six equal portions onto a baking sheet covered with parchment paper. Using back of spoon, shape meringues into circles 4-inches in diameter; shape each circle into a shell (sides should be about 1-1/2 inches high).

Bake at 250 degrees for one hour. Turn oven off; let shells cool in oven for two hours. Take meringues off paper; let cool completely on wire racks.

blueberry sauce

To make blueberry sauce, combine 1/2 c. water, 1 T. amaretto (or 1/4 to 1/2 t. almond flavoring) and 2 t. cornstarch in a saucepan; stir well. Add 3/4 c. blueberries, cook over medium heat or until thickened, stirring constantly. Take off heat; stir in 2 t. lemon juice.

To serve, spoon 1/3 cup peaches into meringue shells; top with blueberry sauce. Serves 6.

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Cobblers are a warm and wonderful dessert––try this one.

FRESH PEACH COBBLER

Filling

1/2 c. sugar

1 T. cornstarch

1/4 t. cinnamon

4 c. sliced peeled fresh peaches (about 6 medium)

2 t. lemon juice

Combine first three ingredients in a saucepan; stir in peaches and lemon juice. Bring to a boil over medium heat, stirring often. Boil and stir one minute. Pour into buttered 2 qt. casserole or an 8x8x2 inch pan; keep hot in a 400 degree oven while making topping.

Topping

1 c. flour

2 T. sugar

1-1/2 t. baking powder

1/4 t. nutmeg

3 T. butter

1/2 c. light cream or half and half

1/2 t. vanilla

1 T. butter, melted and cooled

1-1/2 t. sugar

Combine first four ingredients. Cut in butter until mixture is like fine crumbs. Stir in cream and vanilla until all ingredients are moistened. Drop by six spoonfuls onto peach mixture. Brush with melted butter and sprinkle with sugar. Bake at 400 degrees, uncovered 25-30 minutes. Serve warm with cream or vanilla ice cream. Serves 6.

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This is a peachy fruit salad using canned pie filling. Keeps well if there are leftovers, but I bet there won’t be.

QUICK FRUIT SALAD

1-21 oz. can peach, apricot or strawberry pie filling

3 firm bananas, sliced

1 c. strawberries, halved or quartered if they’re large

1 c. fresh peaches, peeled and cut into 1/2-inch chunks

1 c. seedless green grapes

Combine all ingredients in large bowl, gently folding in pie filling. Serves 6-8.

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Thought for the day: Watch out when you stretch the truth; it could snap back at you.

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