This is one of our favorite things to have for lunch.  It’s easy AND very delicious.  Of course it’s the best with fresh blueberries or strawberries during berry season, but you can use any fruit (fresh or frozen) as the topping.

PUFFY PANCAKES

Combine in blender and mix well:

6 eggs

1 cup flour

1 cup milk

1/2 cup sugar

1/4 cup frozen orange juice concentrate

Put 1 Tablespoon butter in each of 4 individual dishes.  Heat dishes in pre-heated 450 degree oven until butter is melted.  Divide batter evenly among dishes.  Bake until puffed and golden–about 20 minutes (ours usually take longer).  Serve immediately with powdered sugar and fresh berries (or any other fruit, jam, sauce, etc. of your liking).

This is a recipe given to us a few weeks ago by our friend Jessica.

2 cups flour (we sometimes use 1/2 or 3/4 whole wheat flour)
1/2 cup sugar

3 tsp. baking powder
1/2 tsp. salt
1 cup blueberries
1 egg, lightly beaten
1/3 cup vegetable oil
1 cup milk
1/3 cup sugar mixed with 1 tsp. cinnamon

In large mixing bowl combine dry ingredients. Then stir in berries.
In a separate bowl beat together egg, oil, and milk.
Make a depression in the center of the berry mixture and pour in liquid mixture all at once.
Stir just to moisten ingredients. (Do not overmix).
Spoon into 12 greased muffin cups (or 6 jumbo muffin cups) and sprinkle each with a little of the sugar/cinnamon mixture.
Bake in preheated 400 F oven for 20-25 minutes.

We think these are delicious. My sister eats them for breakfast and says they are very filling. Thank you Jessica!

Yesterday we made this salsa. It was very easy and really good.

1 c. fresh blueberries
1 T. lemon juice
2 T. sugar
1 c. frozen corn, drained
1 c. black beans, drained
1 c. prepared salsa
1 small red onion, diced
cilantro to taste, diced
tortilla chips

Cook blueberries, lemon juice & sugar till berries are juicy. Add the rest of the ingredients and heat through.

We made our own salsa (since we found out at the last minute we were out of prepared salsa) from garlic, canned tomatoes, and onion. Oh, and hot peppers. But it still wasn’t spicy enough for Daddy’s taste. (He likes everything really hot).

This is a good recipe from the Rural Missouri paper that we get every month. I (Karise) made it for dessert last night, without the butter/pecan topping.

1 cup sour cream
3/4 cup sugar
1/4 teaspoon salt
5 tablespoons flour, divided
1 teaspoon vanilla
1 egg, beaten
2 1/2 cups fresh blueberries
1 9-inch pie crust, unbaked
2 tablespoons butter, softened
3 tablespoons pecans, chopped

Preheat oven to 400 degrees. Combine sour cream, sugar, salt, 2 tablespoons flour, vanilla, and egg. Beat 5 minutes or until smooth. Fold in blueberries.

Pour filling into pastry shell. Bake for 25 minutes. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake 10 addtional minutes. Chill until ready to serve.

Yum!!

Here is a recipe we (Karise and Kerri) concocted Saturday evening for dessert. It turned out well and I would definitely make it again. First make a pizza crust (or use an already made one) –the thinner the better. Then spread 1 cup of blueberries (or more!) over the crust.

Combine:

1/2 c. flour
1/2 c. oats
1/4 c. sugar

Cut 1/4 c. butter into this until you have an evenly crumbled mixture. Sprinkle over the blueberries. Bake it at 400 degrees until the crust is done and browned. Make a powdered sugar glaze: 1/2 c. powdered sugar, 1/4 teaspoon vanilla, and 2 to 3 teaspoons milk. It should be as thick as possible and yet be pourable. Drizzle it over the pizza. Eat it while it’s warm. Delicious!