Recipes

Mrs. Parks’

Blueberry Cookbook

If you’re looking for a really great collection of Blueberry recipes, stop by our store for a copy of Mrs. (Diane) Parks Blueberry Cookbook.  It is chock full of every wonderful recipe we’ve printed since we first opened.  Diane is usually around (where else would she be?!) and would be happy to sign a copy for you.

Correction Notice:

Have you tried our brochure recipe for Blueberry Scones (2008)?  It should read 1 cup milk.  Thanks to Beth for bringing this to our attention!
Text Box: 4 eggs ¼ cup sugar ¼ cup milk 1 tsp lemon rind Text Box: Preheat a thick non-stick frying pan over medium heat. Beat together well: the eggs, ¼ cup sugar, milk and rind. Melt the butter in the pan, then pour in the egg mixture, sprinkle in ½ cup blueberries and cover. Reduce temperature and cook for 10 minutes, or until cooked through and a tester comes out clean. Meanwhile, in a small saucepan, combine the remaining ½ cup Parks Blueberries with 2 tbsp sugar and bring to a boil. Stir in a mixture of the orange juice and cornstarch, and continue stirring until thickened. Plate the omelette, drizzle it with sauce and serve with two forks. Text Box: 2 tbsp butter 1 cup Parks Blueberries, divided Text Box: 2 tbsp sugar 1 tbsp orange juice 1 tsp cornstarch Text Box: ¼ cup cream cheese, softened ¼ cup sour cream 2 tbsp sugar ¼ tsp vanilla extract Text Box: 1 cup Parks Blueberries 1 cup strawberries, sliced ¼ cup brown sugar ¼ cup pecans, chopped Text Box: Blend together the cream cheese, sour cream, sugar and vanilla. Fold in the blueberries and strawberries. Transfer to a serving dish. Top with the brown sugar and pecans. Serves 2-4. Fresh, easy, and delectable! For presentation, you could lay out a base of strawberry slices and scoop a blueberry-only salad atop. And/or, take this up a notch by caramelizing the ¼ cup pecans with 1½ tsp of each brown sugar and butter in a hot frying pan for 3-4 minutes. Text Box: Blueberry Omelette

Parks Blueberries

home
Text Box: Blueberry & Strawberry Salad Text Box: Blueberry Bran Muffins

Preheat oven to 350°F.  Grease or line 12 muffin cups.  In a large bowl, beat the eggs.  Stir in the milk and oil, then the cereal and lemon peel.  Let stand for 5 minutes.  In a separate bowl, combine the flour, sugar, baking powder and salt.  Add to cereal mixture, stirring just until blended.  Fold in the blueberries.  Scoop into muffin cups, filling about ¾ full.  Bake for 25-30 minutes or until golden brown and a tester comes out clean.

2 eggs

1 cup milk

6 tbsp. vegetable oil

1 cup All Bran/Bran Buds cereal

1 tsp. grated lemon peel

2 cups all purpose flour

1 cup sugar

4 tsp. baking powder

1 tsp. salt

1 ½ cups Parks Blueberries
Text Box: Warm Berry Cider

If nothing else, try this recipe!

In a small saucepan, stir together 1½ cups blueberry juice and 1½ cups apple juice with 2 tbsp. brown sugar.  Toss in a pinch or two of cinnamon.  Bring the mixture to a boil, then reduce the heat and simmer, uncovered for 20 minutes.  Serve warm.
Text Box: Blueberry Lemonade

Refreshing!

In a 2L pitcher, pour together 1 cup lemon juice and 1 cup blueberry juice.  Stir in ½ cup sugar until dissolved.  Add in 1L club soda.  Add in additional sugar if required.    May be served with ice and gin with a sugar rimmer.