Some favorite recipes from Bennett Orchards...
HOW TO FREEZE BLUEBERRIES
Freeze unwashed berries in a ziplock bag. Rinse berries prior to use.
2 cups Bisquick Original Baking mix
1/3 cup sugar
2/3 cup milk
2 tbsp vegetable oil
1 heaping cup fresh blueberries
Heat oven to 400 degrees. Grease the bottoms only of 12 medium muffin cups or line with paper baking cups.
Stir all ingredients except blueberries just until moistened. Fold in blueberries. Divide evenly among muffin cups. On top of muffins sprinkle turbinado sugar.
Bake 15-18 minutes or until golden brown.
BLUEBERRY MINT LEMONADE
1 1/2 cups granulated sugar
1 1/2 cups water
Bring the sugar and water to a boil in a saucepan. Boil until the sugar is melted and the liquid is clear. Set aside.
Add Simple Syrup from above
1 1/2 cups fresh lemon juice
1 lemon sliced
1 to 2 heaping cups of fresh blueberries
10 large mint leaves (optional)
5 1/2 to 6 1/2 cups of water to taste
GRANDMA BENNETT'S FRESH BLUEBERRY PIE
1 nine inch shell baked
6 heaping cups fresh blueberries
1 cup sugar
1 cup water
1 tsp grated lemon rind
3 tbsp cornstarch
Bring 1 cup blueberries, 3/4 cup sugar, 3/4 cup water and lemon rind to a boil in a pan. Combine the remaining sugar, water and cornstarch and stir into boiling berries. Cook for about one minute or until clear and thickened. Cool blueberries. Place remaining blueberries in pie shell and cover with the cooked glaze and chill until completely set.
Serve with whipped cream or your favorite ice cream!
When you visit us at our farmers' markets or orchard be sure to request our current recipe sheet.