Scripture and Its Blueberry time!

1 Thessalonians 4:11

  "That you also aspire to lead a quiet life, to mind your own business, and to work with your own hands, as we commanded you,"

This is a nice reminder for me....you too?

This is a video of song during a Mass:)

Blueberry Time!

90% of the world wide market of small, wild blueberries come from Maine!

I live in the mid-coast area.

God is so Good, Praise be to Him...He gives us so much.

I love blueberries, I buy 20 pounds from a nearby farm and freeze them. I also go behind the house to the "power lines" and pick. Here are a couple of my favorite recipes. I may have posted this or other recipes in "older post", it is hard to remember:)

Blueberry Gingerbread Cake

• 
  1 cup plus 2 tablespoons sugar, divided
• 1/2 cup vegetable oil
• 3 tablespoons molasses
• 1/2 teaspoon salt
• 1 egg
• 2 cups plus 1 tablespoon all-purpose flour, divided
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup buttermilk
• 1 cup fresh or frozen blueberries

Directions

• In a large bowl, combine 1 cup sugar, oil, molasses and salt. Beat in egg. Combine 2 cups flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to the sugar mixture alternately with buttermilk. Place the remaining flour in a resealable plastic bag; add blueberries and shake lightly to coat. Fold into batter.
• Pour into a greased 11x7-in. baking dish. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.

Blueberry Pie

Maine Wild Blueberry Pie

2 1/2 lbs  fresh or frozen Wild Blueberries
1 TBS fresh lemon juice
1 cup sugar
4 TBS tapioca starch
1/2 tsp cinnamon
1/4 tsp nutmeg
2 rounds of your favorite pie crust
milk
additional sugar

Preheat oven to 375.  Mix the blueberries and lemon juice together.  In a separate bowl, mix the sugar, tapioca starch and spices.  Add the dry ingredients to the berries and let the mixture stand for 15 minutes.  After 15 minutes, stir the mixture.  You should see the berries absorbing the sugar.  While the mixture sits, line a pie pan with one round of pie crust.  When mixture is ready, pour it into the pie crust and cover with the second round of dough.  Crimp the edges and don’t forget to make slits in the top crust to release the steam. Brush the milk onto the pie and sprinkle with a generous amount of sugar (2 – 3 TBS).  Bake for 45-55 minutes or until you can see the juices begin to gel. Let pie rest for 2 hours before cutting. Enjoy!

Maine Blueberry Muffins:

4 1/2 cups all­purpose flour
3 tablespoons baking powder
1/2 teaspoon salt
3/4 cup brown sugar
3/4 cup granulated sugar
 2 1/4 cups low­fat buttermilk
1 1/2 cups (12 oz) egg substitute
 1/2 cup canola oil
6 cups Wild Blueberries *
3 tablespoons granulated sugar
 1 1/2 teaspoons ground cinnamon
Preparation:
 In bowl combine flour, baking powder and salt; reserve.
 In separate bowl whisk together sugars, buttermilk, egg substitute and oil.
 Add to flour mixture and mix just to blend.
Fold in Wild Blueberries. Combine sugar and cinnamon.
Scoop 1/4­cup batter into each greased 1/3­cup muffin tin and sprinkle each muffin with sugar/cinnamon mixture.
Bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch.
If you are using frozen berries, do not thaw...if you thaw them your batter will
be very blueish.
JMJ Tina