Ingredients:

1/3 cup of sugar
1 ½ tablespoons of flour
¼ teaspoon of salt
1 teaspoon lemon juice
1 cup of hot water
1 cup of blueberries
2 tablespoons of sweet butter
2 tablespoons of rum

Directions:

Place a saucepan on your stove over medium heat. Combine the sugar, flour and salt in the saucepan. Gradually stir in the lemon juice and the hot water. Stir until the mixture begins to thicken. Add the blueberries and cook until thick.

Remove the pan from the heat and stir in the butter and rum. Serve warm. This is great for pancakes.

Ingredients

Filling:

1 1/4 cups freshly picked blueberries
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
1 store bought frozen 9″ pie shell
1/3 cup brown sugar
1/3 cup cold sweet butter, cut into pieces
3/4 cup all-purpose flour for crust

Directions

Preheat the oven to 350 degrees F.

To make the pie filling: Toss the blueberries, 1/2 cup of granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the pie shell – do not overfill – see warning below.

Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie – do not make too thick – see warning below.

Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning.

Warning: If you end up with too much filling or pie crust mix, refrigerate the excess get your butt ouside and pick more blueberries to make another pie for the freezer.

Ingredients:

3 cups all purpose flour
½ cup of sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
6 tablespoons cold butter – COLD!!
1 cup vanilla yogurt
¼ cup of milk
1 1/3 cup dried blueberries – yes they need to be dried
2/3 cup white chocolate chips – I use Ghirardelli (only the best)

Directions:

Preheat oven to 400 degrees F

In a large bowl mix the flour, sugar, baking powder and baking soda. Once fully mixed, cut in the cold butter until the mixture looks like coarse crumbs. Do not let the butter get warm. Combine the yogurt and milk – stir into the crumb mixture until all looks moist. Knead in the dried blueberries and white chocolate chips.

On a greased cookie sheet pat the dough mixture into about a 9” circle – do not roll the dough. Cut the circle into 8 equal wedges (just like pizza slices). Separate the wedges to allow proper cooking.

Bake the wedges on the cookie sheet in the preheated oven for approximately 20 – 25 minutes or until the tops are a golden brown.

This recipe has never failed to bring smiles.

Roasted Yellow Squash and Vegetables

Roasted Yellow Squash and Vegetables is simple to make. You can change up for different root and other vegetables.

Ingredients

Pam cooking spray
3 medium bell peppers (Go with different colors) – seeded and quartered
2 yellow summer squash – cut lengthwise
1 large red onion – sliced thickly
12 ounces canned artichoke hearts, without oil, drained
1 teaspoon dried thyme (you can try rosemary for a change)
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Directions:

Preheat oven to 450ºF. Coat baking sheet with Pam cooking spray. Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheet, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

Look at other squash recipes