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Featured food of the week is the blueberry!

Blueberries – At 80 fat-free calories a cup, they are an excellent source of vitamin C (25% of our daily requirements), dietary fiber, manganese and contain essential antioxidant properties.

PICK blueberries that are firm, plump, and dry.  Their skin should be smooth and have a silver sheen.   Reddish berries are not ripe.  Avoid soft and shriveled berries.  If you see stains on the container, they are more than likely bruised, so avoid those also. 
STORE your berries in the refrigerator in the plastic pack they came in or a storage contained.  Wash just before using and within 10 days after you buy them. 

FREEZE unwashed berries that are completely dry.  They will freeze individually, so you can use as many or as little as you need!  Throw out any bruised, discolored or shriveled berries before you freeze and keep in a re-sealable plastic freezer bag!  Rinse before using.  
Nutritional Data on the Blueberry

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Grandma Arlene’s Light-As-Air Pancakes

2 c flour (I use bread flour)
2 T baking powder
½ t salt
½ c of buttermilk
1-1/2 c of whole milk
6 eggs separated, yolk and whites
3 T sugar
2 cups of fresh blueberries

Bowl one:  Combine together the flour, baking powder and salt.   I use a fork or a whisk to thoroughly mix together the dry ingredients. 

Bowl two:  Add egg yolks, buttermilk and whole milk.  Whisk together, until combined. 

Bowl three:  Add egg whites to bowl of mixer.   Begin beating egg whites.  Slowly add sugar to egg whites.  Beat until whites form stiff peaks. 

Combine the wet ingredients (bowl 2) into the dry ingredients (bowl 1).  Stir until completely combined.  Gently fold in egg whites (bowl 3) into the combined mix.  Gently fold in blueberries.    

Scoop pancake batter onto a pre-heated lightly greased medium-high griddle.  Cook until edges turn dry and underneath is golden brown.  Flip.  Cook until golden underneath.

Top with butter and serve with hot syrup or powdered sugar. 

Printable Blueberry Pancake Recipe - Click Here

Hawley's Blueberry Pie

Crumb Crust

1 c flour
1/2 c butter
1/4 c chopped nuts

Cut in butter to rest of ingredients until pea-size. 
Line two 9-inch pie tins with crust mix, pressing the mix firmly down into the pie tins. 

Bake in a 325 degree oven for 20 minutes.

Pie Filling

1 c sugar
2 egg whites
1 T lemon juice
1  (10-12 oz) pkg of blueberries
1/2 pint whipping cream

Beat the egg whites, slowly adding the sugar.  Add 1 T lemon juice.  Then in a separate bowl, whip the whipping cream.  Fold into fruit mixture.  Pour into pie tins and refrigerate.

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