College Farm Trust’s cookbook, entitled Our Blueberry Kitchen, will be available for purchase during the Pick-Your-Own dates and times this summer.  Just to tease you a little, we are giving you one of our favorite recipes from each of our six categories to try.  We hope you enjoy them!

Category:  Breakfast Treats
Recipe:  Whole Wheat Blueberry Buttermilk Pancakes
2 cups buttermilk
3 large eggs
¼ cup butter, melted
1 cup flour
¾ cup whole wheat flour
¼ cup wheat germ
½ tsp salt
1 ½ tsp baking powder
1 ½ tsp baking soda
2 Tbsp honey
1¼ to 1½ cups blueberries, fresh or frozen

In a large bowl, whisk together buttermilk, eggs, butter and honey.
In a medium bowl, blend together the flours, wheat germ, salt, baking powder, baking soda and baking soda.   Pour dry ingredients into wet ones and stir until just combined.  Heat griddle over medium high heat.  Brush with butter.  Pour several pancakes ( ¼  to cup of batter for each one) onto hot griddle.  Sprinkle each pancake with 1 to 2 Tbsp of blueberries.  Cook for about 2 minutes on each side, until golden brown.

Category:  Salads
Recipe:  Janice’s Blueberry Salad
1 and ½ Tbsp red wine vinegar
3 Tbsp olive oil
1 tsp honey
Salt and pepper to taste

Whisk together and pour over mix of
5 oz bag of baby salad greens
½ cup crumbled feta cheese
1 and ½ pints blueberries
¼ cup pine nuts

Category:  Breads
Recipe:  Health-Nut Blueberry Muffins
¾ cup all-purpose flour
¾ cup whole wheat flour
¼ cup quick cooking oats
½ cup wheat germ
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup chopped pecans
1 overripe banana, mashed
1 cup buttermilk
1 egg
¾ cup honey
1 Tbsp canola oil
1 tsp vanilla extract
1 cup blueberries

Preheat oven to 350 degrees.  Grease muffin pan or line with paper muffin cups.  In a medium-sized bowl, mix all the dry ingredients (first 8 listed).  Stir together until well blended and set aside.  In a large bowl, mix together the mashed banana, buttermilk, egg, honey, oil, and vanilla.  Whisk together until well-blended.  Pour dry ingredients into wet and stir until batter is uniform.  Fold blueberries in with care.  Pour into muffin cups and bake in preheated oven for 15 to 18 minutes or until tops of muffins spring back when lightly touched.

Category:  Beverages
Recipe:  Blueberry Soda
1 cup water
1 cup granulated sugar
½ cup fresh mint leaves
2 cups blueberries
½ cup water
2 Tbsp lemon juice
4 cups carbonated unsweetened sparkling water

Bring 1 cup of water to boil in a saucepan.  Stir in the sugar and mint into the water and return to a boil.  Cook at a boil for 10 minutes, remove from heat.  Chill in the refrigerator until slightly cooled (about 10 minutes).
Blend the blueberries, ½ cup water, and the lemon juice in a blender until smooth.  Pour into a pitcher.  Remove the mint leaves from the simple-syrup mixture and discard the leaves.  Stir the syrup into the blueberry mixture.  Add the carbonated water to the mixture and stir gently.  Garnish with a fresh mint leaf.
Serves 8.
(for a flavorful variation, try raspberry-flavored sparkling water)

Category:  Jams, Sauces, and Accompaniments
Recipe:  Sugarless Blueberry Jam
½ cup + 2 Tbsp unsweetened grape juice
1 envelope unflavored Knox gelatin
tsp salt
1 Tbsp lemon juice
3 cups fresh or frozen blueberries
Non-nutritive sugarless sweetener (my favorite is Splenda) equivalent to 2 cups sugar.

Add envelope of gelatin to 2 Tbsp of grape juice to soften.  Set aside.
In an uncovered saucepan, add the rest of the ingredients.  Bring to a boil and stir and cook about 5 minutes until mixture is thickened and berries are crushed.  Add softened gelatin and cook over low heat until completely dissolved.  Cool.  Pour into a pint jar and put on the lid.  Store in covered jar in the refrigerator.  The jam will thicken as it cools in the refrigerator.

Category:  Desserts
Recipe:  Lemon Blueberry Cookies
½ cup butter, warmed to room temperature
½ cup granulated sugar
¼ cup confectioner’s sugar
2 eggs
1 Tbsp lemon juice
1 tsp grated lemon peel
2 cups flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup dried blueberries
1 Tbsp sugar for coating

Preheat oven to 375 degrees.  In a large bowl, combine butter and sugars.  With an electric mixer, beat at medium speed until fluffy.  Beat in eggs, lemon juice, and lemon peel.  In a medium bowl, place the dry ingredients (flour, baking powder, baking soda, and salt) and mix well.  Add dry ingredients ½ cup at a time to the bowl with the butter mixture.  After each addition, mix on low speed until smooth.  Stir in the dried blueberries.  Knead with clean hands until an even ball is formed.  On a plate or a piece of waxed paper sprinkle a thin layer of sugar (about 1 Tbsp).  Pull off enough dough to make a ball that is about 1” in diameter.   Roll in your hands until smooth and then roll in sugar to coat evenly.  Place on cookie sheet that has been sprayed with a cooking oil mist about 2 inches apart.  Flatten cookie dough to about ¼” thick.  Continue until all dough is formed into individual cookies.  Bake for 12 to 14 minutes until edges are light golden brown in color.  Makes about 2 ½ dozen cookies.

Enjoy these and nearly 100 other delicious recipes in Our Blueberry Kitchen.

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