Here is the link to of my latest recipes posted in WVFC:
If you click on their link, feel free to post a comment. They keep stats on feedback. Thanx! ellensue
P.S. BLUEBERRY BONUS
While visiting my brother and sister-in-law a few days ago, my sister-in-law gave me a no-bake blueberry pie recipe to use for my turn at desserts last night for our Jewish gathering. I made several changes to create a no refined sugar recipe, used more blueberries, and a few other changes, such as local blueberry butter (unsweetened) instead of white sugar. Here is it. I did not take a photo because I did not think I would use it, since the recipe is not originally mine, but it came out so well, I had to share “Aunt Molly’s” idea withmy “improvements.”
Quick Blueberry Pie
3 qts. organic blueberries
2 Tbl. flour (can use gluten free)
1 cup apple juice
½ cup fruit only blueberry jam (or blueberry butter)
9 inch pie crust (graham cracker) or pre-baked pie shell
Ice cream, whipped cream, frozen yogurt or Greek yogurt for topping
1. Divide washed blueberries in half. Set aside one half. Place other half in a saucepan. Mix flour with apple juice in a small bowl and add to berries in pot. Cook on medium high heat, stirring often, until berries thicken. Some of the berries will pop.
2. Place cooked berries in a large bowl to cool 5-10 minutes. Then stir in uncooked, washed berries. Mix well and allow to set together a few minutes. Spoon into pie shell. Refrigerate before cutting.
3. Add topping of choice when you serve the chilled pie. Place back in fridge if any is left over.