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

Blueberries are one of the best things about summer. I love them in pies, cakes and muffins. This year I am going to try a salad I saw last year at Wegmans--blueberries, feta, cucumbers. But I need fresh produce all around for this, and the really good Bulgarian feta I get at the local greengrocer. 3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups) 1 pint (2 cups) blueberries, rinsed and picked over Salt and pepper to taste 1/2 cup Wegmans White Balsamic Vinaigrette (Produce Dept) 3 Tbsp thinly sliced Fresh Mint Leaves 1 cup (about 1/4 lb) Crumbled Feta Cheese Combine and let sit for about 45 min. at least for flavors to blend. I also like to make blueberry preserves, which are the best way to perserve the fresh taste of summer berries. I just don't think frozen berries cut it, but I have never frozen my own, only had store bought ones. Blueberry Lime Jam (from the "Ball Complete Book of Home Preserving") 4 1/2 cups crushed blueberries (leave some whole for fun) Grated zest and juice of one large lime 1 package regular powdered fruit pectin 5 cups granulated sugar Prepare canning jars and lids by washing and boiling them for 10 min. Keep them hot for filling. This recipe makes six 8 oz. jars. In a large flat bottomed pot, combine the berries, pectin and lime. Stir until pectin dissolves and bring to a boil over high heat. Add sugar all at once and return to a full rolling boil. Boil for one minute, stirring constantly. Turn off the heat and ladle the jam into the empty jars. Leave 1/4 inch headspace. Put lids on, make sure rims are clean before you do this. Seal the jars and process in a boiling water bath for 10 minutes. Allow water to cool down for 5 min. then remove jars. This is to prevent heat shock which could crack the jars, but with this heat wave we're having, it shouldn't be a problem, lol! You can also add 2 TBLSP Frangelico to the jam, or put half the jam into jars and then add 1 TBLSP liquer to the remainder. Could also use orange zest and juice and Cointreau or Triple Sec., or lemon and Limoncello, but I actually just prefer plain old blueberry lime--YUM!

Wild Mushroom Flan 3 T Unsalted butter -- Plus extra for greasing ramekins 8 Oz Mixed mushrooms, such as shiitake, cremini, and oyster 2 Medium Garlic cloves -- minced 1 1/2 Tablespoons Flat leaf parsley -- divided 1 1/2 Cups Heavy cream 6 Large Eggs 1/2 Cup + 2 Tbls. Grated Parmesan cheese -- divided Preheat oven to 350� F. Butter 6 (1/2 cup) ramekins, souffles, or custard cups. Line them with rounds of parchment or waxed paper cut to fit bottoms. Butter the paper. Place ramekins in a baking pan large enough to hold them in a single layer. Clean mushrooms. Remove and discard stems from shittakes. Slice all mushrooms into bite-size pieces. Melt 3 tablespoons butter in a large, heavy skillet over medium-high heat. When hot, add mushrooms and cook, stirring only occasionally so they have time to obtain a browned exterior. NOTE If you are doubling the recipe, brown the mushrooms in batches, so they don't steam. The browned outside is important to the final flavor of the dish. When liquid has evaporated, add garlic, and cook, stirring one minute more. Stir in 1/2 teaspoon salt and several grindings of black pepper, and 1 1/2 T parsley. Divide mushrooms evenly among the ramekins, covering bottom of each ramekin with some of the mixture. In a mixing bowl, whisk together cream, eggs, 1/2 cup Parmesan, 1/4 teaspoon salt, and several grindings of black pepper, until well mixed. Transfer cream mixture to a 2-cup or larger, measuring cup with a spout, and divide equally among the ramekins, filling them almost to the top. Pour enough hot water into the baking pan to come half way up the sides of the ramekins. Carefully place pan on center rack of preheated 350� oven. As flans bake, they will puff up. Bake until they are set and a small- sharp knife inserted into centers comes out clean - about 25 - 35 minutes. Using pot holders, remove ramekins from the pan and place on a cooling rack for 5 minutes. Flans will deflate as they cool. Loosen edges with a small sharp knife, then invert flan and remove and discard paper. Place one flan on each of six salad plates and sprinkle with some Parmesan cheese. NOTES: Flans can be baked one day ahead. Cool, cover with plastic wrap and refrigerate. Bring to room temperature and reheat, uncovered on a baking sheet in a preheated 350� oven for 10 - 15 minutes. Posted by Sue (cookingrvc) Broccoli Puff 2 10\-oz packages frozen chopped broccoli 1c Bisquick 1c milk 2 eggs 1/2 tsp salt 1c shredded cheddar cheese Preheat oven to 325 �. Butter 1\-1/2 qt casserole. Cook broccoli as per directed on package, drain and cool. Beat Bisquick, eggs and salt until smooth. Stir in broccoli and cheese. Pour into casserole, bake 1 hour or until knife inserted in center comes out clean. Serves 6 Variation: Substitute 2 10 oz packages frozen corn or 2 10 oz packages of spinach for the broccoli Source: General Mills, Inc. Broccoli Cheddar Cups 10 ounce package ready-to-bake biscuits 2 c chopped, cooked broccoli 5oz cheddar cheese, shredded 1/2 c diced tomato, seeded 1/4 c sliced green onions 1T plus 2 tsp butter, melted Preheat oven to 400F. Roll each biscuit into a 4" diameter circle, press each in a non-stick muffin tin or ramekin, to form a crust. In small mixing bowl thoroughly combine remaining ingredients and spoon into each biscuit-lined cup. Partially fill any empty cups with water to prevent burning and warping. Bake 10 minutes or until biscuits are golden brown. Makes 10 Corn and Wild Rice Pudding Recipe courtesy Emeril Lagasse, 2000 Serves: 6 to 8 servings Ingredients 2 eggs 1 egg yolk 1 cup heavy or whipping cream 2/3 cup milk 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn 1 cup cooked wild rice 3 scallions, finely chopped or 1/3 cup finely chopped scallions 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1/8 teaspoon grated fresh nutmeg 1/2 tablespoon butter Directions Preheat oven to 325 degrees F. In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well. Grease a 7 by 11 or 8 by 12\-inch casserole (or 8 ramekins or custard cups) with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm. Spinach Casserole Source: Lee Buchanan 1 medium onion, chopped 1/2 lb sliced mushrooms 2 T oil 4-10 oz packages frozen chopped spinach, thawed and well drained 1 can cream of mushroom soup 2 c grated sharp cheddar cheese, divided Salt & pepper to taste In oil, saute the mushrooms and onions until half cooked. Add spinach, soup and 1 cup cheese, season with S&P. Cook until cheese is melted. Pour mixture into casserole dish or individual ramekins, sprinkle with remaining cheese. Bake 30 minutes at 350F. Here is another, I haven't made this one yet, it's from my "to try" file, not sure of the source. Fresh Corn Custards 3 c fresh corn kernels (about 6 ears) divided 2 c 2% reduced fat milk 1/2 tsp salt 1/4 tsp black pepper 4 large eggs, lightly beaten cooking spray fresh chives (optional) Preheat oven to 350F. Bring 2 c corn and milk to a simmer in large saucepan over medium heat. Cook 20 minutes, cool. Pour corn/milk mixture into blender or food processor, process until smooth. Strain mixture through a sieve over large bowl. Discard solids. Add salt, pepper and eggs to corn mixture, stir well with whisk. Divide remaining 1 c corn kernels evenly among 6 ramekins generously coated with cooking spray, top each with 1/3 cup corn/egg mixture. Place ramekins in a 13 x 9 inch pan and add hot tap water to a depth of one inch. Bake at 350 for 30 minutes or until center is set. Remove ramekins from pan, cool 5 minutes on a wire rack. Invert custards onto serving plates, garnish with fresh chives. Linda

This is an old one we like. It came from a cookbook compiled by our electric co-op. * Exported from MasterCook * Bestever Cobbler Recipe By :The Ruralite Serving Size : 6 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c soft butter 1/2 c sugar 1 c sifted flour 1/4 tsp salt 2 tsp baking powder 1 tsp vanilla 1/2 c milk 2 1/2 c drained raspberries, blueberries, peaches -- or any fresh fruit 1 c fruit juice If using fresh fruit, put sugar on it and let it stand, then add water to juice to make one cup. No eggs in recipe. Heat oven to 375F. Cream butter and sugar until light and fluffy. Add dry ingredients, sifted together, alternately with the milk. Add 1 tsp. vanilla. Pour into a greased loaf pan (10x5x3) or 8-inch square pan, or 1 1/2 qt. casserole. Spoon drained fruit over batter. Sprinkle with some sugar and cup of fruit juice. Bake 45-50 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 6g Fat (27.4% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 314mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : Recipe by Bertha Webster, Dallesport, WA