Glazed Fruit Pie Bars
Crust: 2 ½ cups flour 1 t salt 1 cup butter 1 egg yolk mixed with milk to make 2/3 cup Filling: 1 cup crushed cornflakes 4 cups blueberries (for apples use 8 cups slices) 1 cup sugar (for apples add 1 ½ t cinnamon) 1 egg white 2 t. sugar and ½ t. cinnamon Directions: Preheat oven to 350. Mix flour and salt. Cut in the butter. Add milk-egg mixture and stir to make dough. Roll out ½ of the dough to fit a 15” x 10” baking sheet. Cover with cornflakes, then fruit, then sugar. Top with remaining crust. Brush top crust with egg white and sprinkle with sugar and cinnamon. Bake 45-60 minutes or until golden brown and juicy. *Make a glaze of ¾ cup powdered sugar, ½ t. vanilla and 1-2 T milk and drizzle over the bars, cut into serving size pieces.* |
Down Maine Blueberry Pie
Prepare 9” baked pie shell or use graham cracker crust. 4 cups blueberries 1 cup sugar 3T. flour ¼t. salt Directions: Combine 1 cup of blueberries, the sugar and ¼ cup water in a saucepan. Bring to a boil and as the berries soften smash them with the back of a spoon. Make a paste of the flour, salt and another ¼ cup water. Add the paste to the berry syrup and cook until thickened. Remove from heat and immediately add the rest of the berries. Mix well and pour into prepared pie shell. Chill at least 3 hours. |
Delicious Blueberry Muffins (or bread)
(makes 24 medium muffins or one loaf) 2 ½ cups blueberries ½ cup butter 1 cup sugar ½ t. salt 2 eggs, lightly beaten 1 t. vanilla 2 t. baking powder 2 cups flour ½ cup milk Directions: Preheat oven to 375. Cream together butter, sugar and salt. Stir in the eggs and the vanilla. Add the flour and baking powder and stir together. Mash ½ cup of blueberries and stir them into the batter along with the milk. Fold in the remaining 2 cups of blueberries. Spoon into greased or paper lined muffin cups or loaf pan. Bake 30 min. for muffins, 45 min. for bread or until knife comes out clean. |