ELLSWORTH BERRY FARM
330-538-3861
5921 GAULT RD.
BLUEBERRY TIMES
NORTH JACKSON, OHIO 44451
RECIPES

BLUEBERRY BUCKLE COFFEE CAKE from DOLLY & GUENTHER HILLE
1 ¼ cups sugar½ cup milk
½ cup shortening2 cups fresh blueberries
1 egg ¼ tsp. ground cinnamon
2 ½ cups flour ½ cup butter
2 ½ tsp. baking powder
Cream ¾ cup of sugar and shortening. Add egg; beat well. Stir together 2 cups of flour, baking powder and ¼ teaspoon salt. Add flour mixture and milk alternately to creamed mixture, beating till smooth after each addition. Spread in greased 9x9x2 inch baking pan. Top with drained berries. Combine remaining sugar, flour and cinnamon; cut in butter till crumbly. Sprinkle over berries. Bake in 350 oven for 45 to 50 min. Cut into squares. Serve warm.

BLUEBERRY DUMPLING from THERESA WEINSTEIN
1 quart blueberries 2 Tbsp. margarine
1 cup sugar Dash cinnamon
Simmer slowly, 10 minutes. Make bisquick dumplings according to pkg. adding ½ cup sugar to mixture. Drop dumplings into juice. Simmer uncovered 15 min. - covered 15 min. Serve with vanilla ice cream.

BERRY BLIZZARD from AMY THAGARD
1 cup fresh blueberries, chilled 3 ice cubes
1 container (8 oz.) low-fat raspberry yogurt
blueberries for garnish 1 Tbsp. sugar
Place blueberries, yogurt and sugar in blender. Process on medium until mixture is smooth. Increase speed to high and drop ice cubes one at a time, through opening in blender cover. Process until ice is crushed. Garnish, if desired, and serve immediately. Prep. time: 10 min. Yield: 2 servings: 2 cups. Nutrition: 233 calories, 5 g. protein; 1 g. fat.

BLUEBERRY STUFF from DOLLY & GUENTHER HILLE

Purchased angel food cake 1 carton Cool Whip
2 pkgs. instant vanilla pudding 1 quart fresh blueberries
Break angel food into chunks, line bottom of large oblong pan. Seal with vanilla pudding (made by box directions), refrigerate 1 hour. Top with blueberries; cover with cool whip and refrigerate overnight.

BLUEBERRY SOUR CREAM PANCAKES from DOLLY & GUENTHER HILLE
TOPPING
½ cup sugar 1 cup water
2 Tbsp. cornstarch 4 cups fresh or frozen blueberries
PANCAKES
2 cups all-purpose flour 1 ½ cups milk
¼ cup sugar 1 cup (8 oz.) sour cream
4 tsp. baking powder 1/3 cup butter or margarine, melted
½ tsp. salt1 cup fresh or frozen blueberries
2 eggs
In medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. Boil for 2 min., stirring constantly. Remove from heat; cover and keep warm. Combine dry ingredients in bowl for pancakes. In another bowl, beat eggs, add milk, sour cream and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3 ½ cups topping).

BLUEBERRY DESSERT from DOLLY & GUENTHER HILLE
Melt 1 pound marshmallows and ½ cup milk. Cool. Add 1 cup cream, whipped. Put ½ of mixture in 9x13 inch pan lined with graham cracker crust. Set in refrigerator 15 to 20 min. Add quart fresh blueberries. Cover with remaining marshmallow mix. Cool.

FRESH RASPBERRY PIE from DOLLY & GUENTHER HILLE
¼ cup sugar 1 pkg. (3oz.) raspberry gelatin
1 Tbsp. cornstarch 5 cups fresh raspberries
1 cup water1 graham cracker crust (9 inch)
Whipped cream, optional
In a saucepan, combine sugar and cornstarch. Add the water and bring to a boil, stirring constantly. Cook and stir for 2 min. Remove from heat; stir in gelatin until dissolved. Cool for 15 min. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Garnish with whipped cream if desired. Yield: 6-8 servings.

RASPBERRY CONGEALED SALAD from DOLLY & GUENTHER HILLE
1 can (8 oz.) crushed pineapple 1 cup applesauce 1 pkg. (10 oz.) frozen unsweetened raspberries, thawed ¼ cup coarsely chopped pecans 1 pkg. (3 oz.) raspberry gelatin Mayonnaise, optional
Drain pineapple & raspberries, reserve juices. Place fruit in large bowl & set aside. Add enough water to the juice to measure 1 cup. Pour into a saucepan; bring to a boil.. Remove from heat; stir in gelatin until dissolved. Pour over fruit mixture. Add the applesauce & pecans. Pour into a 1 qrt. bowl. Chill until set. Top each serving with mayonnaise if desired. Yield: 6 servings.