I'll post the cake recipe next time I update that blog. Here's the link to the blue cheese spread recipe from WS. I started out using Paula Deen's (one of her son's recipes) pimento cheese spread, but it wasn't good. Just a mayo taste, so I doubled the cheddar and monterey cheese and used tabasco and roasted red peppers. There's no way that I know exactly what I did to replicate it. Too bad, because it's really good. LOL The cremini mushrooms came from one of Emeril's recipes. I think it's on a recipe with grilled lemon and rosemary chicken with couscous. It's basically 3 T minced fresh shallots and 1 teaspoon minced garlic, a little salt and pepper, 1 T fresh chopped thyme, 1 lb cremini (thinly sliced), 3/4 cups balsamic. Heat up a pat of unsalted butter, add the spices (usual methods), add the mushrooms and saute for about 7-8 minutes; add balsamic and reduce by half. Makes enough steak topping for 6-8 people. I just wing this one (it's in my head), so you may want to go look for the real recipe to double-check measures. Here is a link that might be useful: blue cheese spread

Here's a couple: Blueberry Lavender Jam 2 tablespoons dried lavender flowers 1 11 1/2- ounce can frozen white grape juice concentrate 3 cups fresh blueberries, washed and drained 1. Make a lavender sachet: Cut a piece of cheesecloth into a 6-inch square, place lavender in the center, and tie into a bundle with kitchen twine. 2. Cook the jam: In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil. Stir constantly to prevent burning until the berry mixture jells -- about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same test.) Cover and steep for 2 hours. 3. Store the jam: Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to 1 month. Blueberry Cream Cheese Braid Makes 2 braids Sponge 1 tablespoon instant yeast 1 tablespoon sugar 1 1/2 cup warm milk 2 cups unbleached all-purpose flour Dough 2 eggs 1 1/2 teaspoons salt 1/3 cup sugar 2 1/2-3 cups unbleached all-purpose flour 1/2 cup (1 stick) butter Blueberry Filling 2 cups blueberries 1/4 cup sugar 1/4 cup cornstarch 2 tablespoons lemon juice Egg Glaze 1 egg 1 tablespoon milk Cream Cheese Filling 3/4 cup cream cheese 2 tablespoons sugar 1/2 teaspoon vanilla extract 1 tablespoon egg glaze For the sponge: mix the sugar, yeast, and flour together in bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated. Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 1/2 to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight. The next day, make the fillings before shaping the loaves. Blueberry Filling: combine all of the ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool. Egg Glaze: combine the egg and milk in a bowl and beat until combined. Cream Cheese Filling: combine all the ingredients in a bowl and mix until combined Once your filling has cooled off, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a thin (1 cm.) rectangle. Spread your fillings in the center of the dough. At an angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds. After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic (I place the entire baking pan in a clean kitchen garbage bag). Set aside to rise until doubled in size, approximately 45 minutes. While it is rising, preheat the oven to 350. Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing. Blueberry Pie - Sour Cream Author/Submitted by: Servings: 4 Categories: Desserts / Pies & Pastries Ingredients: 8 ounces sour cream 2 eggs 1/2 cup sugar, (1/2 to 3/4) 1 teaspoon vanilla 1 teaspoon cinnamon 1 cup blueberries 1 pie shell Directions: Mix 2 eggs and sugar. Add sour cream, vanilla, and cinnamon. Fold in blueberries. Pour into pie shell and bake at 350 degrees. Approximately 50 to 60 minutes or until set. Chill and serve. Keep refrigerated. Deanna

Ooooh, what a dream. How wonderful to involve your children. As a child I picked blackberries in the woods at my grandfather's farm. Oh, how I would love to join you and pick -and eat- those blueberries. Wish there was a place closer to Abilene. Blessings, taterbug

Just purchased 36 oz of Oregon Blueberries at Henry's here in So. Cal. for $7. Last month at Raley's in No. Cal. I paid about the same. I have made a number of Blueberry pies. The Old Better Homes and Gardens, page 299, has a Blueberry Glaze Pie that is really good. I added more cream cheese to the recipe, but since I am trying to watch those calories, this is a good recipe with only 3/4 cup sugar in the recipe and I substituted 4 oz of low fat cream cheese. Other than the crust, that is the only high caloric items in the pie. No milk, eggs, butter or any other calorie adding additives. Just pure Blueberry heaven!