Bailey's Berry Patch

Berry Patch Recipes
~ Breads ~

Blue and White Cornbread

Dry Ingredients: In a large mixing bowl, combine: 1 cup all-purpose flour 1 cup white cornmeal (use more if your taste desires) 1 Tbsp. baking powder 1 tsp. salt 1 cup blueberries (fresh or frozen)	Wet Ingredients: In a large mixing bowl, combine: 1 beaten egg 1 cup milk 1/2 cup oil

Mix the wet and dry ingredients until just moist. Spoon the mixture into a greased baking pan (medium oval casserole, 8" x 8" baking pan, or equivalent), and bake for 23-25 minutes at 425 degrees. For thicker bread, use a smaller pan.

Blueberry & Sausage Bake

2 cups all-purpose flour 1/4 cup brown sugar, packed 1 tsp. baking powder 2 eggs 1/2 tsp. baking soda 1 cup sour cream 1/2 cup margarine 1 lb. ground sausage, browned & drained 3/4 cup sugar 1 cup blueberries

Cream margarine and sugar in a large bowl until light and fluffy. Add eggs. Mix flour, baking powder and baking soda together in another bowl. Add flour mixture into the creamed margarine and sugar mix alternately with the sour cream. Gently fold in the browned sausage and blueberries. Pour mixture into an ungreased 13” x 9” pan. Bake at 350 degrees for 34 to 40 minutes. Serve with warm blueberry sauce.

This bread can be prepared at night and refrigerated for baking in the morning.

Blueberry Scones

2 cups all-purpose flour 1/4 cup brown sugar 1Tbsp. baking powder 1/4 tsp. salt	1/4 cup cold butter 1 cup blueberries 3/4 cup whipping cream or half-and-half 1 large egg

Preheat oven to 375 degrees. Cut butter into mixture of flour, sugar, baking powder and salt. Add blueberries and toss to mix. In separate bowl, beat together cream and egg and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle. Divide dough in half. On a lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges. Bake on ungreased sheet about 20 minutes at 375 degrees. Serve warm!!!!