Berries

Makes one tart

Ingredients:

• 1 pie crust, roll out kind so it will be flat
• 1 pint blueberries
• 1 tsp lemon zest
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 stick butter

Directions:

• Roll out the pie dough flat. In bowl, toss blueberries with lemon zest and pour onto dough, leaving 1.5 inch border all the way around.
• Combine rest of ingredients in a bowl, mix until crumbly. Sprinkle over the blueberries. Gently fold the 1.5 inch border up over the fruit mixture, pleating it to make a circle.
• Bake for 20-25 minutes at 450 degrees or until the crust is golden brown. Let the tart cool for 5 minutes, serve with vanilla ice cream.

Makes about 8 muffins

Ingredients:

MUFFINS:

• 1 1/2 cups all-purpose flour
• 3/4 cut white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup of milk
• 1 cup fresh blueberries

Directions:

• Preheat over to 350 degrees. Place a rack in middle of oven.
• Wash and stem the berries. Give them a taste and mix in some sugar or lemon juice as needed. If you want a more firmly set cobbler add some corn starch to the fruit.
• Transfer fruit to 8x8, 9x9, or 9 inch pie pan. (The fruit should fill the pan halfway to 3/4 full.)

 CRUMB TOPPING:

• 1/3 cup all-purpose flour
• 1/4 cup butter cubed
• 1 1/2 teaspoons ground cinnamon

Directions:

• In separate bowl mix 1/2 cup sugar, 1/3 cup flour 1/4 cup butter and 1 1/2 teaspoons cinnamon. Mix with fork.
• Fill muffin cups to the top, and sprinkle with crumb topping.
• Bake for 20-25 minute or until done.

Makes 1 3/4 quarts of ice cream

Ingredients:

• 4 cups Blue Sky Farm fresh blueberries
• 2 cups sugar
• 2 tablespoons water
• 4 cups half-and-half cream

Directions:

• In saucepan, combine the blueberries, sugar and water. Bring to boil. Reduce heat, simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl. Stir in cream and refrigerate overnight. (Save pulp to make blueberry butter)

• Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers. Freeze until firm - about 2-4 hours.

Makes six 1/2 pint jars

Ingredients:

• 5 1/2 cups blueberry pulp
• 3 cups sugar
• 1 tablespoon lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon ground nutmeg
• 6 half-pint glass preserving jars with lids and bands.

Directions:

• Process pulp in food processor 1 minute Combine with remaining ingredients in a pan, bring to boil over medium heat stirring often. Reduce heat and simmer, stirring constantly, 1 hour or until mixture thickens and holds its shape on a spoon.

• Ladle mixture into hot jars, leaving 1/4 inch headspace. Wipe jar rims. Apply lids fingertip-tight. Place in boiling-water canner, process for 10 minutes. Turn off heat and let jars stand in the water for 5 more minutes. Remove jars and cool.

Ingredients:

FRUIT:

• 3-4 pounds of blueberries
• Cornstarch (optional)
• Lemon (optional)
• Sugar (optional)

Directions:

• Preheat over to 350 degrees. Place a rack in middle of oven.
• Wash and stem the berries. Give them a taste and mix in some sugar or lemon juice as needed. If you want a more firmly set cobbler add some corn starch to the fruit.
• Transfer fruit to 8x8, 9x9, or 9 inch pie pan. (The fruit should fill the pan halfway to 3/4 full.)

COBBLER:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 1/2 sticks butter, melted and no longer piping hot.

Directions:

• Mix flour, sugar and salt in a bowl.
• Mix melted butter into the mixture.
• Mix to form a crumble dough. The topping will be quite sandy and crumbly, but should hold together when you pinch it. If not, add a little more flour.
• Pat dough into palm-sized disks 1/4 to 1/2 thick. Lay the disks over the fruit. If any extra dough just crumble it over the surface of the cobbler.
• Place in oven on baking sheet or foil to catch any drips for 45-55 minutes.