July 13, 2018 at 8:21 a.m.

Blueberry season is upon us

Blueberry season is upon us
Blueberry season is upon us

With the hot weather we’ve been having lately my thoughts go to cool salads, refreshing beverages and all the fresh fruits, veggies and beautiful fragrant flowers at our finger tips.  Farmer’s markets are filled with all of these. I was visiting a friend last week and she had a gorgeous arrangement of dark maroon lilies, mixed with some babies breath and snap dragons.  I asked her who had given them to her and she quickly said she’d gotten them at the Farmer’s Market in Chisago for herself. She also had gotten garlic scapes (the green stalks), small red potatoes (yum!), scallions, kale, kohlrabi and zucchini. Good job, Lin!

Well, it’s not about veggies or flowers rather the blue fruit that is so good for us…. blueberries. These little blue gems are packed with calcium, potassium, vitamins A, C and E .With 2 grams of dietary fiber and just 40 calories in a half cup.

Researchers say blueberries can be connected with helping to delay age-related conditions such as memory loss and imbalance.

With 2 grams of dietary fiber and only 40 calories in one-half cup, blueberries should be included in your meal planning as often as possible.  Blueberries, here we come!

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BLUEBERRY CREAM CHEESE DESSERT
14 graham cracker squares, crushed (1 c.)
1/4 c. each, sugar and melted butter
2 eggs, beaten
1 t. vanilla
1 – 8 oz. pkg. cream cheese, softened
1/2 c. powdered sugar
2 T. cornstarch
1/2 c. sugar
1/2 c. water
2-1/2 c. fresh blueberries
1/2 t. lemon juice
1 c. whipping cream, whipped

In a small bowl, combine cracker crumbs with sugar and butter, mixing well. Press gently into an 8 x 8 or 9 x 9-inch pan. In a medium bowl, combine eggs, vanilla, cream cheese, and powdered sugar; beat until creamy. Pour over graham cracker crust  Bake at 375 degrees for 15 minutes.
In a small saucepan, combine cornstarch and 1/2 c. sugar; slowly stir in water. Cook over medium – high heat, stirring constantly until mixture just begins to thicken. Add berries; cook and stir until thick. Stir in lemon juice. Cool  until warm. Using a large spoon, spoon mixture over cream cheese layer. Refrigerate 2 hours or until set.  Serve with whipped cream  Makes 9 servings.  Note: You can substitute whipped topping for whipped cream. When thawing whipped topping, thaw in the fridge ahead of time, NOT on the counter!  

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This pancake is quick and easy to make. Recently we went camping with most of our family... three campers and one huge tent. This is one of the breakfasts our cook (not me, I’m on vacation!) made for 12 of us.

BLUEBERRY
OATMEAL 
CINNAMON PANCAKES
2 c. “complete” pancake mix that uses only water (no other ingredients)
1/4 c. quick oats
1 t. cinnamon
2 c. water
1 T. vegetable oil ( adding more if necessary depending on size of griddle or frying pan)
1-1/2 c. fresh blueberries

 In a big bowl, combine first three ingredients; mix well. Stir in water; stirring until lumps disappear. (Batter may still have little lumps.) In a large frying pan,  griddle or electric frying pan heat oil over medium-high heat. (How hot should oil be? Heat until a droplet of water added to the oil, “jumps….be careful!) Pour about 1/4 cup batter into frying pan for each cake; immediately sprinkle with 6-8 berries, pressing berries slightly so they don’t stick when you flip the cake. Cook 1 to 1-1/2 minutes or until golden brown on each side.  This recipe makes about 12-16 cakes. Note: Of course we mix together more than one batch. When it’s ready to eat we say “grace” together, then get  in line with our plates out, pick up a couple sausages, bacon or venison breakfast  sausage “quarters”,  fruit and someone passes the o.j or coffee.  That’s breakfast on day one…four more to go.

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Another quick and easy blueberry recipe.

SOUR CREAM
BLUEBERRY MUFFINS
 2 c. biscuit baking mix (Bisquick)
3/4 c, plus 2 T. sugar, divided
2 eggs, beaten
1 c. sour cream
1 c. fresh or frozen blueberries

In a medium bowl, combine biscuit mix and 3/4 c. sugar. In another bowl, combine eggs and sour cream; stir into dry ingredients just until combined. Fold in berries. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining 2 T. sugar.  Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes before removing from pan to wire rack to cool. Makes 12 muffins.

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LEMON BLUEBERRY DESSERT
1 – 8 oz. carton whipped topping, thawed
1 c. fresh blueberries
1 c. lemon yogurt
Fresh mint leaves for garnish, optional

In a bowl, fold whipped topping, blueberries and yogurt together. (Remember to thaw topping in the fridge). Spoon mixture into a serving bowl or individual  sauce dishes. Serve immediately or refrigerate for one hour.  Garnish with mint leaves if you wish. Makes 6 servings.


Thought for the Day: The older I grow, the more I listen to people who don’t talk much.

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