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Recipes

BLUEBERRY PEACH COBBLER 

Ingredients:
1 Tablespoon cornstarch                                                     1 cup sifted flour
1/4 cup brown sugar                                                             1/2 cup granulated sugar
1/2 cup cold water                                                                 1&1/2 teaspoons baking powder
2 cups sliced Hazelton Orchards peaches                         1/2 teaspoon salt
1 cup Durocher blueberries                                                 1/2 cup milk
1 tablespoon butter                                                              1/4 cup soft butter                                            
1 tablespoon lemon juice

Instructions

Mix first three ingredients; add fruits.
Cook and stir until mixture thickens.
Add 1 tablespoon butter and lemon juice.
Pour into an 8 inch round ovenware dish.
Sift dry ingredients.
Add milk and butter all at once; beat smooth.
Pour over fruit.
Sprinkle two tablespoons sugar and 1/4 teaspoon nutmeg over batter.
Bake at 350 degrees for 30 minutes.
Serve with cream or vanilla ice cream(serves 6)

 

BLUEBERRY LEMON BREAD

 

6 Tbl butter                                         ½ cup of milk

1 cup of sugar                                     Grated rind of either 1 whole lemon and as little as 1-2 Tbl

2 eggs                                                  1 cup of blueberries

1½ cups of flour                                 

1 tsp baking powder                           Liquid topping:

Pinch of salt                                        Juice of 1 whole lemon combined with ½ cup of sugar

 

1.      Pre heat oven to 350 degrees.

2.      Cream together sugar and butter.  Add eggs, one at a time, beating well after each addition.

3.      Sift together flour, baking powder, and salt.

4.      Add the flour mixture alternately with ½ cup of milk to the creamed mixture.

5.      Add grated lemon rind then carefully fold in blueberries.

6.      Pour into greased loaf pan and bake for 1 hour at 350 degrees.

7.      Cool for 5 – 10 minutes.

8.      Mix ½ cup of sugar and juice of 1 lemon then pour over warm bread in pan.


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