One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!

 

 

 

On a floured surface roll out pie dough a little thinner than I did.

 

 

cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip.

 

 

sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar.

 

 

Bake, until pies are golden brown, 35 to 40 minutes.

 

 

Serve warm or cooled.

 

 

 

Blueberry and Raspberry Hand Pies

ingredients

• pie crust dough, premade in advance or from the store
• blueberries and raspberries, frozen and thawed or fresh
• maple syrup granuals
• 1 egg for brushing tops of pies
• sanding sugar, for sprinkling

 

Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.

 

I saw this smoothie in a magazine and figured I’d try it. Beets, blueberries, red lentils, and avocado sounded pretty healthy and it looked very pretty so I gave it a try.

 

 

It didn’t taste that great.

But this is really unfair.

I realize now it was really because I’d just been eating ice cream before tasting it. I couldn’t believe something such a beautiful purple could taste like cool mushy creamy dirt.

 

 

After a few more sips it started tasting better. It really wasn’t that bad. I just don’t recommend eating ice cream right before.

 

 

Beet Blueberry Lentil Smoothie

ingredients

• 2-3 beet slices cooked
• 1/2 cup blueberries fresh or frozen
• 1/4 avocado
• 1/4 cup red lentils cooked
• 1/2 cup milk, cow, soy, nut or water
• honey to taste
• lemon juice or lemonade concentrate to taste
• 2-5 ice cubes

 

add all to blender and blend until smooth. Serve before ice cream not after.

I found my favorite blueberry muffin recipe! It was being a book mark in a 1940s cookbook. I have no idea where I got the recipe from, it’s just printed on a taped together piece of paper.


These Muffins are real good without butter but if you feel the urge go ahead and add a little, Blueberries are supposed to be low in calories, high in fiber, vitamin C and antioxidants.
Ok, let’s make some muffins.

Combine sugar, egg, milk and oil.


Add flour, baking powder and salt, mix baking powder into flour a bit  first.


Add frozen Blueberries. I think I put in more like 1 and 1/4 cups of berries.





Fill muffin pans.


But leave some room for the topping.


Now for the topping!


Cut butter into sugar, cinnamon, and flour.


Sprinkle over tops of muffins.


Who wants to do dishes?


Bake for 20 minutes at 375 or until done.


Serve warm or cold.





Blueberry Muffins - the best blueberry Muffins

• 3/4 cup sugar
• 1 egg
• 1/3 cup sunflower oil
• 1/3 cup milk
• 1 1/2 cups whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 generous cup frozen blueberries

The Topping

• 1/2 cup sugar
• 1/3 cup whole wheat pastry flour
• 1/2 stick of butter
• 2 tsp cinnamon

Heat oven to 375. Grease muffin pans.
Combine sugar, egg, milk and oil. Add flour, baking powder and salt, mix baking powder into flour a bit  first. Fold in blueberries. Fill muffins just short of the top so there's room for topping.
Topping:
Mix sugar, cinnamon, and flour. Cut butter in. Sprinkle over tops of muffins. Bake for 20 minutes, or until done.

Pick your own Blueberries are so good but a blueberry tart made with fresh picked blueberries is just a little bit better!


I ate 3 pieces, one because I was hungry, two because it was so good and the third I had to because I’d forgotten to take any pictures of the first.


The rustic tart is easy to make! the crust was the hardest part because it was so hot in the house. I actually stopped twice to chill the dough in the freezer. It’s hard to be cool when it’s in the 90s.

To make the crust put 3 tablespoons of milk


and one egg yolk. I know, it looks like a fried egg there but that’s the milk. mix and set aside.


Do yourself a favor and get a pastry cutter it’s so much better than using knifes and forks to cut butter. Knifes and forks work though.


When you are absolutely ready get the butter out and cut into pieces. Work fast, cold butter is the secret to good crust. I’m a believer now. I used to be a doubter.


If the butter starts getting too soft, just put it bowl and all into the freezer for a few minutes.

Stop when the butter pieces are the size of small peas.


Now pour in the egg and milk mixture. Mix and then knead on a floured surface.


You’ll have almost marbled butter swirls and that’s what you want. chill in the fridge for 4 or 5 hours or in the freezer for 10 minutes.


For the filling slice a peach and 1/4 cup brown sugar.


4 cups blueberries.


mix in 3 tablespoons flour and vanilla.


Get the dough out and roll it to fit your baking sheet.


put the filling in the middle and fold the edges up.


With the extra get out a cookie cutter and cut out heart shapes


Place the hearts around the edges or however you are creatively inspired.


Brush with egg and sprinkle with brown sugar.


Bake at 350 for 55 minutes or until the fruit is bubbly and the crust is browned.


Get up at 6 am and eat it for breakfast before anyone else wakes up


Hide the evidence in the sink.

Rustic Tart
Adapted from, or maybe it was just inspired by fritesandfries.com

Crust
1 1/2 cups whole wheat pastry flour
2 tsp. sugar
1/2 tsp. salt
11 tbs. cold unsalted butter, cut into chunks
1 egg yolk
3 tbs. whole milk

• Fruit Filling
• 1 Peach
• 4 cups of fresh blueberries or other fruit
• 1/4 cup sugar
• Salt
• 3 tbs. flour
• 1/2 tsp. vanilla
• Egg Wash and Crust Topping
• 1 egg for the egg wash
• brown sugar to top the crust

combine dry ingredients and mix them together.  add butter and cut into the flour until the butter is the size of peas.

Mix egg yolk and milk together and add to flour mixture until just combined.
Remove the mixture from the bowl and put on a flour surface. Knead quickly until it just comes together. Wrap in plastic wrap, stick in the fridge, and let it rest for 15-20 minutes. Or freezer to save some time
Turn on oven to 350 degrees.
Mix together ingredients for the fruit filling.
Take he pie dough out of the fridge and put on a floured surface.  Roll out until it's thin and about 12 inches across and 1/8 inch thick. Put filling in the middle, leaving a few inches of dough around the edges, and pull over the free edges on top of the fruit filling. Tear off any extra and cut shapes with cookie cutters and arrange around the edges. Brush the dough edges with egg wash and top with brown sugar.
Cook for 55 minutes or until crust is browned and the fruit is bubbling.