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Dec 3, 2009




1 cup whole wheat flour
1 cup oat bran
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup rolled oats
1/2 cup cholesterol free oil
4 Tablespoon sugar, or sub.
1 egg white
1 Tablespoon lemon juice
1/2 cup orange juice
2 whole bananas mashed
1 cup frozen blueberries

Combine all of the ings. except the bananas and
blueberries. Blend well, gently fold in the bananas
and berries using a wooden spoon. Spoon into greased
muffin tins. bake at 350 for 20 minutes.
Makes 12 muffins

Blueberry Cream Cheese Pound Cake II

Blueberry Cream Cheese Pound Cake II

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved

1 cup confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
10 inch Bundt pan.

2. In a large bowl, stir together cake mix, pudding mix and sugar.
Make a well in the center and pour in water, oil, eggs and cream
cheese. Beat on low speed until blended. Scrape bowl, and beat 4
minutes on medium speed. Stir in the blueberries. Pour batter into
prepared pan.

3. Bake in the preheated oven for 50 to 60 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Let
cool in pan for 10 minutes, then turn out onto a wire rack and cool

4. Make Glaze: In a small bowl, combine confectioners' sugar with 2
tablespoons reserved juice from the blueberries. Drizzle over cooled

Makes 16 servings

Blueberry Pancakes with Warm Blueberry Sauce

The perfect pancake!

Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

2 tablespoons water
1/2 teaspoon cornstarch
3 1/2 cups blueberries
5 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
4 tablespoons butter or margarine, melted
2 large eggs, beaten

1. Preheat oven to 250 degrees F. Place cookie sheet in oven.

Prepare blueberry sauce:
2. In 1-quart saucepan, combine water, cornstarch, 1 1/2 cups
blueberries, and 2 tablespoons sugar, and heat to boiling over
medium heat, stirring occasionally. Boil 1 to 2 minutes or until
berries burst. Remove from heat; stir in lemon juice.

Prepare pancakes:
3. In large bowl, combine flour, baking powder, baking soda, salt,
and remaining sugar. Stir in buttermilk, butter, and eggs just until
flour mixture is moistened. Stir in remaining berries.

4. Lightly grease griddle or nonstick 12-inch skillet; heat over
medium heat until very hot.

5. Drop batter by 1/4 cups onto hot griddle, spreading batter gently
to make 4-inch rounds. Cook pancakes 2 to 3 minutes (Pancakes are
ready to turn when batter begins to set, bubbles start to burst, and
edges look dry.)

6. Turn pancakes over, using a wide spatula. Cook 1 to 2 minutes
longer, until puffy and undersides are a rich golden brown. Transfer
pancakes to cookie sheet in oven; keep warm.

7. Repeat with remaining batter, greasing griddle if needed. Serve
pancakes with blueberry sauce.

Blueberries 'n' Dumplings

3 cups apple cider or juice
1/4 cup quick-cooking tapioca
4 cups fresh blueberries
1/3 cup brown sugar, packed
1/2 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
6 tablespoons milk
1 tablespoon vegetable oil
3/4 cup cold heavy whipping cream
1 tablespoon maple syrup

In a Dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until tapioca is transparent, stirring occasionally. Stir in almond extract; continue simmering.

For dumplings, in a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened (batter will be stiff).

Drop batter by 1/4 cupfuls onto simmering blueberry mixture. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean (do not lift lid while simmering). In a small mixing bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with the dumplings. Serve with maple cream.

Blueberry Cheese Cake

Blueberry Cheese Cake

2 cup Graham Cracker Crumbs
1/4 lb Melted Butter
1 cup Powdered Sugar

8 oz Or More Cream Cheese, Softened
1 cup Sugar
2 Beaten Eggs

1 #2 Can Blueberry Pie Filling Or: Fresh Blueberries
Cool Whip Or Whipped Cream

8 servings

Prepare the pie shell using the graham crackers crumbs, butter and
powdered sugar. Mix well. Press into a long cake pan. For the pie
filling mix the cream cheese and sugar together. After mixing the two
add the two beaten eggs. Pour the mixture into crumb crust and bake
350 degrees F for 20 to 25 minutes. Spread the blueberry pie filling
evenly over the baked mixture. Cover. Refrigerate over night and add
whipped cream and keep in refrigerator until ready to be served.

Blueberry Corn Muffins

Blueberry Corn Muffins

1 1/2 cup Flour
1/2 cup Whole wheat flour
1/2 cup Cornmeal
3/4 cup Sugar
2 1/2 tsp Baking powder
1/2 tsp Baking soda, and salt
1/2 cup Each... buttermilk, and orange juice
1/4 cup Margarine or butter, melted
1 Egg, beaten
1 tbsp Grated orange zest
2 cup Fresh or frozen blueberries

Makes 18 muffins

In large bowl, combine flours, cornmeal, sugar, baking powder, baking
soda and salt. In small bowl, combine buttermilk, orange juice,
margarine, egg and zest. Add to flour mixture and mix only until
moist. Stir in blueberries. Spoon into prepared muffing cups. Bake at
400 F for 20-25 minutes, or until wooden pick inserted near center
comes out clean.

Texas Fruit Cake

Texas Fruit Cake

1 sm. Can coconut
1/2 lb. Candied pineapple
1/2 c. Flour
1/2 lb. Candied cherries
2 1/2 c. Pecans
1 can Eagle Brand condensed milk

Mix in order given. Spray miniature muffin pans with non-stick spray. Fill with cake batter. Place pan of water in bottom of oven while baking. Bake at 350 degrees for 30 to 35 minutes, until golden brown. Let set for 10 minutes before removing from pan.

Strawberry Jell-O Salad

Strawberry Jell-O Salad

1 (6 oz.) box strawberry Jell-O
2 (10 oz. each) frozen strawberries, undrained
1 small can crushed pineapple, undrained
12 or 16 oz. sour cream
2 c. boiling water

Add Jell-O to boiling water, stirring until dissolved. Add frozen strawberries, stirring until strawberries are broken apart. Add pineapple. Pour 1/2 of Jell-O mixture into oblong glass dish or decorative bowl. Refrigerate until set. Spread sour cream over Jell-O mixture. Carefully pour remaining Jell-O mixture over sour cream layer. Refrigerate until set.

Clear Creek Fruitcake

Clear Creek Fruitcake
This can be made in traditional loaf pans or in 8-ounce pineapple cans.

1 1/2 cups dried pineapple, chopped
1 1/2 cups dried apricots, chopped
2 cups dried pears, chopped
2 cups dried apples, chopped
2 cups dark raisins or dried cranberries
1 cup golden raisins
1 cup pear brandy, preferably Clear Creek, plus additional for aging
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups walnut halves
1 1/2 cups whole hazelnuts
1 1/2 cups whole almonds
2 cups pecan halves
4 eggs, beaten frothy
1 3/4 cups firmly packed brown sugar
1 1/4 cups applesauce
3/4 cup melted butter, cooled (1 1/2 sticks)
1/2 cup molasses
Preheat the oven to 300 degrees F.

Grease four 8 x 6-inch loaf pans, or, to make individual servings, substitute two 8-ounce cleaned pineapple cans for each loaf pan.

In a mixing bowl, combine pineapple, apricots, pears, apples and dark and golden raisins. Pour the brandy over the fruit and toss to coat the fruit. Let stand for 30 minutes.

In another, larger, bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Stir in the walnuts, hazelnuts, almonds and pecans. Add the brandy/fruit mixture and blend thoroughly.

Combine the beaten eggs, brown sugar, applesauce, melted butter and molasses in a small bowl. Beat until the ingredients are well-blended and smooth.

Combine the egg mixture with the flour mixture and stir well to evenly coat all the fruit and nuts with batter.

Pour the batter into greased loaf pans and fill three-fourths full. Bake for 1 hour. The cakes are done when the sides begin to pull away from the edge of the pans and a wooden pick inserted in the middle comes out clean. They should be a rich, mahogany color.

Cool loaves in pans for about 15 minutes, then turn out on a cake rack. When thoroughly cooled, wrap in cheesecloth that has been soaked in additional pear brandy.

Cover with foil and store in an airtight container or refrigerator until ready to serve. The cake is best after being aged at least 2 to 3 weeks.

Cool Whip Fruit Salad

Cool Whip Fruit Salad

1 container Cool Whip (any size)
3 small apples
2 ripe bananas
5 kiwi
2 large oranges
1 container strawberries
1 large pear

In a large bowl, combine the apples, kiwi, oranges, strawberries,
and pear. Add Cool Whip. Mix together. Add bananas before serving.
Serves 10