#594 - Blueberry Jell-O Salad

(by Shirley McNevich)

1 - 6oz. box black cherry Jell-O
2 cups fresh blueberries
1 - 16oz. can Dole crushed pineapple (drained)
1/2 cup white sugar
1 - 16oz. sour cream
1 - 8oz. Philadelphia cream cheese (softened)
1 cup chopped pecans (toasted)

Prepare Jell-O according to box directions. When Jell-O is cool to the touch, refrigerate about 90 minutes or until it starts to gel. Remove from refrigerator and add blueberries and drained crushed pineapple--stir to mix. Pour mixture into a 13 x 9" glass baking dish. Refrigerate overnight. The next day use a greased cookie sheet with a lip--spread chopped pecans evenly in a single layer on the pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and allow them to cool--set aside. After pecans are cooled use a mixer--add white sugar, cream cheese--beat. Add sour cream--beat. Spread cream cheese mixture evenly over the top of the cold Jell-O mixture in the baking dish. After pecans are cooled, sprinkle them over the top of the cream cheese mixture. Refrigerate until you are ready to serve. Keep refrigerated.

#534 - Fresh Berry Cake

(by Shirley McNevich)

1 cup white sugar
2 TBSP baking powder
1 rounded TBSP Crisco shortening
1 cup milk
2 cups flour
Topping: 2 cups fresh berries, 1/2 cup white sugar, 1 cup boiling water

In a mixer add Crisco, white sugar, baking powder--beat. Add milk and flour a little at a time--beat. Pour batter into a greased 9 x 13 x 2 cake pan. In a separate bowl add berries, white sugar and boiling water--stir. Pour topping on top of the cake batter. Bake at 350 degrees for 35 minutes--test with a toothpick for doneness.

#199 - Scratch Blueberry Muffins

(by Jean Woodley - friend)

1/4 cup melted butter
1 cup white sugar
2 eggs
1/2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 cup milk
2 cups fresh or frozen blueberries
1/2 cup chopped walnuts (optional)

In a large bowl, stir/combine butter, sugar and eggs--stir until smooth. Add vanilla, baking powder, milk and stir. Add flour and stir lightly. Fold in berries and nuts (optional). Preheat oven to 400 degrees. Put cupcake liners in muffin tins. Fill cupcake liners 2/3 full of batter. Bake at 400 degrees 17-20 minutes until lightly browned. To test for doneness, touch one muffin top with your finger--if it dents, they're not done. If the muffin springs back up, they're done.

#63 - Blueberry Bread

(by Shirley McNevich)

3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/4 cups white sugar
3 tsp. vanilla
1 1/2 cups canola oil
4 eggs, beaten
1/4 cup water
2 cups blueberry (fresh or frozen)

Grease two loaf pans and set aside. In large bowl, stir with a spoon to combine flour, soda, salt, sugar. Add vanilla, canola oil, eggs, and water. Stir until mixture is moist. Add blueberries and stir. Pour half of the batter into each loaf pan. Bake in pre-heated 350 degree oven for 45-50 minutes (test with a toothpick for doneness). Cool in the pans before removing.