Blueberries

Almost a hundred years ago now (or that's how it feels, at least) the five acres of property I grew up on in Bemidji was mostly wooded, and our backyard was filled with wild blueberry and raspberry bushes. It was a relief when my Mom had them bull-dozed over and cleared the land years later. Berry picking started to be a chore instead of a treat. Who knew that 24 years later I would be wishing they still grew there so that my kids and I could go to Bemidji and pick berries. So this week I (gladly) inherited almost an ice cream pail full of hand picked wild blueberries. "Can you do something with these?" Um..... YES! In the wake of nostalgia, I dug through my recipe box until I found Grandma Shirley's Blueberry Bundt Cake recipe. It is so simple, yet so very elegant... just like she was. I can imagine serving it on those blue and white porcelain dessert plates, if I had them. You will love it, I promise.

Grandma Shirley's Blueberry Bundt Cake

Pam for Baking

1 c. butter, room temperature

2 c. sugar

1 t. vanilla

3 eggs

1/2 c. milk

3 c. flour

1 1/2 t. baking powder

1/8 t. salt

2-3 c. blueberries

powdered sugar

Preheat oven to 350 degrees. Spray bundt pan with Pam for Baking; set aside. In a large bowl, cream together butter, sugar, and vanilla. Alternately add eggs and milk, mixing until combined after each addition. Add flour, baking powder, and salt. Mix just until moistened. Fold in blueberries. Spoon into prepared pan and bake for 80 minutes, or until a toothpick comes out clean. Allow the cake to cool for a bit and invert it onto a cake plate. When completely cool, dust the top with powdered sugar.

Yield: 24 servings (5); 18 servings (6); 12 servings (9)

Potato Chowder

This recipe originally comes from the Week 1 Weight Watchers book, but I modified it to make six servings instead of one. I also re-entered it into the Recipe Builder to make sure the caloric measure is accurate. The recipe called for corn from the cob; I had frozen on hand. I also added cheese or I doubt my husband would have eaten it. I really liked this chowder; I imagine it would be a good one to make and take to work for lunches this winter. Let me know what you think.

Potato Chowder

6 new potatoes (just about tennis ball size)

2 stalks celery, chopped

1 small onion, chopped

1/2 (10 oz.) bag frozen corn

1 red pepper, diced

2 (3 oz.) packages pizza-type Canadian bacon, rough chopped

3 c. skim or 1% milk

4 oz. 2% Velveeta, cubed (this is my variation)

salt and pepper to taste

Clean and pierce potatoes. Microwave on a plate on high power for 10 minutes. Allow to cool and mash with a fork (lumps and skin are all good). Meanwhile, coat a medium saucepan with Pam. Add celery, onion, corn, and red pepper. Saute over medium-high heat for 5 minutes, stirring frequently. Add bacon, milk, Velveeta, and potatoes to pan; mix well. Season with salt and pepper. Simmer 10 minutes, stirring frequently. **DO NOT ALLOW TO BOIL. (Because it's milk-based, the soup will scorch easily. Trust me.)

Yield: 6 servings (5)