– Recipes –
Blueberry Bliss
Feeling blue? Try out one of these delicious blueberry recipes that are sure to brighten anyone’s day!
Easy Blueberry Cobbler
Alice Beauchene Knoxville AgCentral Farmers Co-op __________________________________ Filling: 1 cup sugar ¼ cup flour ½ tsp. cinnamon 1 tbsp. lemon juice 4 cups blueberries Crust: 1 cup flour 1 tsp. baking powder ¼ tsp. salt ½ cup sugar ½ tsp. nutmeg ½ tsp. lemon extract ¾ cup milk
For filling, mix sugar, flour, and cinnamon. Mix into blueberries. Mix in lemon juice. Pour into 9-in. greased square pan or a 2-qt. baking dish. For crust, mix all dry ingredients and lemon extract. Add about half the milk, stirring until most lumps are gone. Add remaining milk, stir only enough to blend. Pour over filling. Bake at 400° for 40 minutes or until filling bubbles and crust is brown. Note: There is no fat in the crust; crust may be tough if stirred more than necessary.
Blueberry Sauce
Janice Walker Luttrell Union Farmers Co-op
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• ½ cup sugar • 1 tbsp. cornstarch • ⅓ cup water • 2 cups fresh or frozen blueberries In a 2-quart saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries. Bring to a boil over medium heat stirring constantly. Boil 1 minute, stirring occasionally. Serve warm or cold. Delicious over pancakes, French toast, cheesecake, ice cream, or pound cake.
Blueberry Banana Pie
Johni Hucke LaFayette, GA Southeastern Farmers Co-op
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• 2 (10-in.) graham pie shells – or 3 (9-in.) shells • 2-4 bananas • Lemon juice • 1 (8-oz.) cream cheese, softened • 1 cup sugar • ½ cup pecans, crushed • 1 can crushed pineapple, drained • 1 large Cool Whip • 2 cans blueberry pie filling or fresh-made filling* Place thin banana slices into the pie shells, covering the bottom well. Sprinkle with lemon juice. Mix cream cheese, sugar, pecans, and pineapple. Run mixer on higher speed to break up pineapple if needed. Add Cool Whip and mix well. Pour over the bananas in the pie shells, pressing down gently into the bananas to avoid air pockets. Place pies in refrigerator to chill for at least 2 hours, then top with blueberry pie filling. This pie is also very good made in a Pecan Pie Shell.
*Fresh-made pie filling • 3 cups blueberries • ¾ cup sugar • 3 tbsps. cornstarch • ¾ cup water • 1 tbsp. lemon juice
Mix cornstarch and sugar until cornstarch lumps are gone. In a pan, whisk sugar/cornstarch mixture with water and lemon juice. Add blueberries. Cook stirring over medium heat until thick. Allow to cool before using.
Blueberry Muffins or Bread
Dorothy Hawk Blountville Washington Farmers Co-op
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• ½ cup butter, softened • 1 cup sugar • 2 eggs • 3 medium bananas, mashed • ½ cup quick cooking oats, uncooked • ½ cup pecans or walnuts (optional) • 1½ cups all-purpose flour • 1 tsp. baking soda • ¼ tsp. salt • 1½ cups blueberries (can use thawed frozen ones) Cream butter and sugar. Add eggs, mix, and stir in bananas. Mix in remaining ingredients, except blueberries, using a hand mixer. Stir in blueberries with a spoon at end. Place into 2 loaf pans or 15-18 muffin pans with paper liners. Bake at 350° for 40-60 minutes for loaves or 20 minutes for muffins. Check with a toothpick for doneness. Keep in refrigerator.
Blueberry Lush
Joyce Hickerson Manchester Coffee Farmers Co-op
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To make crust: • 1⅔ cup graham crackers, crushed • 3 tbsps. butter, melted • 2 tbsps. sugar • ½ cup pecans, chopped Mix all ingredients. Press mixture into a 9x13 baking dish and bake at 350° for 10 minutes. Remove from oven, cool completely. To make filler: • 1 (8-oz.) cream cheese • 1 cup powdered sugar • 2 (8-oz.) tubs of Cool Whip • 1 can blueberry pie filling • Chopped pecans Beat cream cheese and sugar. Beat in 1 cup Cool Whip using a hand-held mixer. Fold in remaining Cool Whip from that tub and mix. Spread over crust. Cover with blueberry pie filling in an even layer. Top with the other tub of Cool Whip. Garnish with chopped pecans. Cover and chill for several hours before use.
Watermelon recipes in July
The U.S. grows over 100,000 acres of watermelons annually, resulting in over 40 million pounds of juicy goodness. With summer right around the corner, it’s time to start planning that next summer dish to snack on after a long day on the farm. Watermelon one of America's beloved summer treats — what's your favorite way to enjoy it?
We want to see your best “one-in-a-melon” recipes. The person submitting the recipe judged best will be named “Cook of the Month” for the July issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.
Monday, April 21, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.