Another month has gone by. August is always a month packed full of summer. We get raspberries, blueberries, blackberries and many of us will start to enjoy a harvest out of our gardens. We have already enjoyed a couple of meals including swiss chard.
We went to a local farm in Linneus and picked U-Pick blueberries. I didn’t realize we had a beautiful U-Pick right in our own backyard. Price was fair, blueberries were amazing and the picking was clean and neat. Great job! Of course I had to cook with them as soon as we got them home. I am sharing a couple of blueberry recipes this week. Won’t you share your favorites recipes with us?
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups fresh blueberries
1 egg
1/2 cup milk
1/4 cup butter or margarine, melted
Topping
1/4 cup butter or margarine, melted
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 cup chopped walnuts (optional)
Directions: In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Gently fold in blueberries. In a small bowl, whisk together the egg, milk and butter. Add to the flour mixture and stir carefully. Spread into a greased 8-in. x 8-in. baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 425 degrees F for 20-25 minutes or until top is light golden brown. Serve warm or at room temperature.
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries
Directions: In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.
Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Have a great week and enjoy your family. Keep writing, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
