Just in case you needs a recipe for blueberries, here's a good one. It's a New England custom to have pie for breakfast
plus N/E is blessed w/ acres of abundant blueberry patches. Serve this to feel like a native New Englander even if the
berries came off the supermarket shelf.
BLUEBERRY CRUMB SOUR CREAM PIE
FILLING combine 3⁄4 c sugar, 2 tbl flour; elec/mixer in on med cup sour
cream, egg, 1 1⁄2 tsp vanilla, 1⁄4 tsp salt five min. Carefully fold in 2 1⁄2
cups blueberries.
Pour into deep dish unbaked pie crust (foil edges first). Bake 400 deg 30
min. Remove to counter; sprinkle on Iopping; bake top golden 400 deg
10-15 min. Cool on counter throughly before slicing.
CRUMB TOPPING fork/crumble 3 tb flour, 2 tb sugar, 1 1⁄2 tb cold butter.
Wait a sec....you like chocolate? Here's a recipe you can serve warm with a scoop of ice cream for dessert or serve
cold for breakfast with heavy cream poured over, IF there's any leftovers. And, yes, you can add chocolate chips.
Red Velvet Cherry Dump Cake
METHOD Dump 2-21 oz cans cherry pie filling into sprayed 9x13" pan.
Spread even w/ spatula. Sprinkle box Betty Crocker Red Velvet Cake Mix
over evenly. Pour cup melted sweet butter over evenly. Sprinkle w/ 1 1/2 c
sweetened coconut flakes. Bake 350 deg 50-60 min.
SERVE with ice cream or whipped cream.