Tuesday September 17, 2019
2:35 am

Big on blueberries

 

By Annette Kukoy and Jackie Shayotovich

 

      We recently picked a mountain of sweet-tart blueberries at Stateline Blueberries in Michigan City. Diane Wilk , the farm’s owner, and her mother Sylvia Wilk, shared their recipe for blueberry muffins. Diane is a member of St. Joseph parish in LaPorte and Sylvia is a member of Ss. Peter and Paul in Merrillville.

 

Blueberry Muffins

1 3/4 cups sifted flour

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter

1 large egg

3/4 cup milk

1 teaspoon lemon flavoring

1 cup blueberries

Topping:

2 teaspoons cinnamon

2/3 cup sugar

 

      Preheat oven to 400 degrees. In large bowl, sift together flour, sugar, baking powder and salt; cut in butter. In another bowl, whisk egg, milk and flavoring. Add to dry ingredients; mix just until moist. Sprinkle a teaspoon of flour over the blueberries to coat; gently fold berries into batter. Coat muffin tins with cooking spray (or use paper muffin liners). Fill muffin cups 3/4 full. Combine sugar and cinnamon and sprinkle tops with mixture. Bake for 20 minutes or until tester inserted in center comes out clean. (Makes 12 muffins.)

 

      This recipe from Phyllis Giglio is a luscious peach version of the Four-Layer Dessert that was popular in the 80s. Phyllis is a member of St. Paul's Lutheran Church in Munster.

 

Fresh Peach Lush

1 cup flour

1 cup finely chopped walnuts

1/2 cup butter, softened

8 oz. cream cheese, softened

1 cup powdered sugar

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

12 oz. Cool Whip, divided

4 cups sliced peaches

2 ½ tablespoons cornstarch

1 cup granulated sugar

1 teaspoon almond extract

 

      Preheat oven to 350 degrees. Mix together flour and walnuts; cut in butter until crumb-like. Press crumb mixture firmly into greased 13 x 9-inch baking pan. Bake 15 to 20 minutes until golden. Cool completely. Beat cream cheese with sugar, cinnamon and vanilla until smooth. Fold in 1 1/2 cups Cool Whip. Spread cheese mixture over cooled crust. Combine peaches, cornstarch and sugar; cook over medium heat until thick, about 5 minutes. Remove from heat and add extract. Cool completely and spread over cheese layer. Top dessert with remaining Cool Whip. Refrigerate.

 

      We combined blueberries with fresh peaches for a summer dessert made extra refreshing when served with a scoop of vanilla ice cream.

 

Blueberry-Peach Crisp

Topping:

3/4 cup flour

3/4 cups rolled oats

3/4 cups walnuts, chopped

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon cinnamon

6 tablespoons cold unsalted butter, cubed

Filling:

1/4 cup brown sugar

1/4 cup granulated sugar*

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

5 cups sliced fresh peaches

1 cup blueberries

 

      Preheat oven to 375°. Stir together dry filling ingredients.  Cut in butter, until crumbly. Refrigerate. In large bowl, stir together sugars, cornstarch, lemon juice, and zest. Add fruit and toss to combine. Pour mixture into 3-quart glass or ceramic baking dish. Crumble reserved topping mixture evenly over fruit. Bake until crisp is golden brown and juices bubble, about 30 to 40 minutes. (*Add more or less sugar according to sweetness of fruit.)

 

      Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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