Recipes

 2 Scoops Vanilla ice cream
1 handful of blueberries
honey drizzled on top

EASY, FAST and you will love it 

 1 handful of blueberries
1 handful of raspberries
6 large strawberries sliced
mix with 2 tablespoons of Robertson's Lemon Curd

Low-fat, quick and delicious!!! 

Stand in front of plants and pick all I can eat.  Throw mild tantrum when mom and dad make me go home. Daisy, our daughter, at 19 months.

 1 baked pie crust
4 cups fresh blueberries
1/2 cup + 2 tablespoons water
2 tablespoons cornstarch
1/3 cup sugar  (adjust to berries)
2 teaspoons lemon juice
pinch of salt

In a small bowl wisk together the cornstarch and 2 tbls water.  Place one cup of the berries and 1/2 cup of water in a medium saucepan. Bring to a boil. Reduce heat and simmer 4 to 5 minutes stirring constantly until berries begin to burst.  Then while stirring constantly add the cornstarch mix, the sugar, the salt, and the lemon juice. Simmer while stirring for one more minute until translucent.  Remove from heat and quickly fold in remaining 3 cups of berries.  Spoon mixture into baked pie shell and allow to set at room temp for 2 hours.  Great with whipped cream or vanilla ice cream. 

 6 cups blueberries
1/4 cup lemon juice
1 1/3 cup brown sugar
1 cup flour
1 cup quick oats
2/3 cup butter, softened
2 tsp. cinnamon
1/4 tsp. salt

Heat oven to 375 degrees.  Arrange blueberries in ungreased 9 x 13 pan. Sprinkle with lemon juice.  Mix brown sugar, flour, oats, butter, cinnamon, and salt.  Place mixture evenly on top of berries.  Bake about 30 minutes.  It's great served warm with vanilla ice cream. 

 1- block of soft goat cheese
1- small package 2-4 oz of sunflower seeds (kernel only)
1- box of Ritz crackers
1- 1/2 pint of blueberries
1- 4 tbsp honey

First crush the sunflower seeds and roll the soft goat cheese in the crushed seeds.  Next drizzle honey on top of cheese roll and let sit for 1 hour prior to serving.  Next garnish outside of cheese roll with blueberries and make a ring of Ritz crackers on the far outside.  The taste combo is awesome! 

 24 oz Blueberries
18oz diet (or regular) 7-UP
1 box of vanilla cake mix

Preheat Oven to 375 degrees.  Lightly coat (non stick spray or butter) bottom and sides of a 9"x 13" glass baking dish.  Place 24oz of blueberries into bottom of dish.  Pour 1 box of cake mix evenly over blueberries.  Do not mix.
Gently pour 18oz diet 7-UP over top of cake mix.  DO NOT STIR!  Bake in over for about 35-40 minutes until top begins to turn slighly brown.  I usually begin checking at 30 minutes.  Very low cal-but delicious dessert!  A new Farmer Mike TOP 5!!!
 

 Preheat Oven to 350 degrees

Mix following ingredients in Microwave bowl
2 cups milk
3/4 cup sugar
1/2 teaspoon vanilla
pinch of salt
Place above contents in microwave for 4 minutes

Then beat in 4 eggs
Coat baking dish w/ coating (Gram used butter)
sprinkle nutmeg on top
Bake in oven for 30-35 minutes @ 350 degrees.

This recipe brings back memories of Gram.  I can remember smells and times we shared her delicious egg custard.  Thank you Grandma Gladys 

 1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup butter, softened
1 cup sour cream
1 egg
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 cup blueberries

Topping
1 tablespoon granulated sugar
mixed with 1/2 teaspoon grated lemon rind

Directions
Pre-Heat oven to 375.  Mix flour, soda & salt.  Beat 1/2 cup sugar & butter until creamy.  Add next 5 ingredients mix.  Stir mixture into dry ingredients until just moistened, but batter is lumpy.  Stir in Blueberries.  Spoon batter equally into greased or paper-lined muffin cups. Sprinkle equally with topping.  Bake 20-25 minutes.  Remove from pan and cool on wire rack.  For Mini muffins bake 12-13 minutes-- watch closely!!!  ENJOY---- Mom 

 1/2 cup butter- softened
1/3 cup sugar
3/4 cup flour
1/4 teaspoon vanilla
2/3 cup chopped walnuts

Filling/Topping:
1 package (8oz) cream cheese
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 pint blueberries
1 small can sliced pears
1/2 teaspoon sugar 
1/2 teaspoon cinnamon

Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar until fluffy.  Beat in vanilla.  Gradually add flour to creamed mixture.  Stir in nuts.  Press into greased 8x8 square pan.  Bake at 350 fro 20 minutes
Set aside to cool.  Beat cream cheese till smooth.  Add sugar, egg and vanilla.  Pour over cooled crust.  Top with blueberries.  Slice the pears thin and place on top of blueberries.  Sprinkle sugar and cinnamon over berries and pears.  Bake at 375 for 28-30 minutes.  Cool- then refrigerate 2 hours before serving.

Papa, Nana, Daisy Mae & Gage approved!!!
Thanks Marna  

 4 Cups soft bread cubes mixed w/ 1 tablespoon of melted butter
2 Cups of fresh/frozen blueberries

Custard
3 eggs
1 1/4 teaspoon ground cinnamon
1 1/2 cup warm water
1 14-oz can of sweetened condensed milt (not evaporated)
1/4 cup of melted butter
2 1/2 teaspoons of pure vanilla extract
1/2 teaspoon salt

Sweetened Whip Cream (for topping)

Directions
Preheat over to 350.  Place bread cubes in a buttered 9" square baking pan.  Sprinkle with blueberries.  Whips eggs, add remaining custard ingredients, stir until well mixed.  Pour mixture evenly over bread & blueberries.  Bake 45-50 minutes or until knife inserted into center comes out clean.  Serve warm topped with whip cream.  Refrigerate any leftovers.  Make appx 8 servings or 4 servings for Farmer Mike!