Blueberry Delight

1 stick margarine
1 cup self-rising flour
1/2 cup finely chopped pecans
1 cup powdered sugar
8 oz package cream cheese
1 12 oz frozen whipped topping
3 cups blueberries
1 cup sugar
1/4 cup water
2 tbsp cornstarch
2 tbsp lemon juice

Mix together the first three ingredients, press into large baking dish, 9" x 12".  Bake at 350 for 20 min or until light brown.  Mix together the second three ingredients (only 1/2 whipped topping) spread over the crust.  Bring to a boil, blueberries, sugar, cornstarch, and water, and cook 1 min.  Remove and cool.  Stir in lemon juice.  Spread on top of cream cheese.  Top with remaining whipped topping when ready to serve.

ABOUT BLUEBERRIES

Blueberries are delicate, so handle them gently. When you get them home do not wash them. Just put them in the refrigerator.  After they have been refrigerated, then wash them right before you are ready to eat.

If you are going to freeze them, again, do not wash them. You can do that when you thaw them.   Just place them in a container with about an inch of air space on top. 

You may also fill the container of blueberries with syrup until covered. If you plan on baking with them, cover them with syrup (1 1/2 cups sugar in one quart of water).

If you want to use them to top ice cream and waffles, raise the sugar level to 4 parts water to 3 parts sugar.

Blueberries are one of nature's marvels! Don't miss out!

All American Blueberry Pie

1/2 cup sugar
1/4 cup flour
4 to 5 cups blueberries
pastry dough for 10" pie crust
2 tbsp lemon juice
4 tbsp butter

Line pie plate with 1/2 pastry dough.  Combine sugar and flour in a bowl, and toss in berries.  Pour into unbaked pie shell.  Dot with butter, sprinkle with lemon juice.  Cover with top crust and seal edges.  Cut slits in crust to allow steam to escape.  Bake in preheated oven at 425 for 50 to 55 mins.   Optional: brush top crust with beaten egg to get a golden brown crust.

Big Mama's Blueberry Cobbler

3 1/2 cups blueberries
1 cup sugar
1 stick butter
1 cup self-rising flour
"pinch" of baking soda
1 cup buttermilk
1 tsp vanilla

Melt butter in 8 x 11 1/2 baking dish.  Heat blueberries and 1/4 cup sugar to boil, stirring frequently.  Pour blueberries in baking dish over melted butter.  Mix 1/2 cup sugar, pinch of soda, self-rising flour, 1 cup buttermilk and 1 tsp vanilla by hand, mixer or egg beater.  Drool mixture over blueberries.  Bake at 300 for 1 hour or top is golden brown.

Birta's Blueberry Muffins

1/2 cup sugar
1/4 cup shortening
1/2 cup milk
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup blueberries
2 tbsp flour

Cream shortening and sugar together with an electric mixer.  Add egg and milk.   Sift dry ingredients together and combine with liquid.  Fold in blueberries which have been dredged in 2 tbsp of flour.  (This keeps the berries from sinking to the bottom of the muffin during baking.)  Pour mixture into greased muffin tins.   Bake 30 min at 400.  Yield: 1 dozen muffins.

1/3 cup vegetable oil 
½ tsp ground cloves 
1 cup fresh or canned pumpkin puree 
3 eggs 
1 cup flour 
2 tsps ground cinnamon 
½ cup raisins 
2 1/3 cups Bisquick 
pinch of ground nutmeg
Preheat oven to 350 degrees. Grease 9x5-inch loaf pan. Mix all ingredients together with wooden spoon. Pour into prepared pan. Bake for 45 minutes. Test with knife, if the knife comes out clean the bread is done. If it is not done put back in oven for 10 minutes. Cool before removing from pan. Store in plastic bag.