Proctor's Family Farm - A "Family Friendly" U-Pick  Blueberry Farm



                                                                                     Blueberry Oatmeal Cookies     
 Super easy and so good!
Ingredients:                                                                  Ingredients
1 can of refrigerated crescent rolls                               1/2 cup butter, softened
4 oz. Philly Cream Cheese, softened                            1 cup packed brown sugar
2 Tbs. sweetner                                                         1 egg
1/2 c. blueberries                                                        1 teaspoon vanilla extract
                                                                                 1-1/2 cups quick-cooking oats
Directions:                                                                1 cup all-purpose flour
Preheat oven to 375.Unroll dough into                         1 to 2 teaspoons ground cinnamon
4 rectangles, pressing seams together                            1/2 teaspoon salt
 to seal.In a small bowl combine sugar                          1/2 teaspoon baking soda
and cream cheese, mixing well.                                     1/4 teaspoon baking powder
Spread onto rectangles, staying about                            1 cup fresh or frozen blueberries
1/2" from the edges. Top each with                                   Directions
blueberries.                                                                In a bowl, cream butter and brown                                                                                                sugar.
                                                                                    Beat in egg and vanilla.
Bring the corners together on top                               Combine oats, flour,                                                                                                                   cinnamon, salt,
and seal. Place on an ungreased                                 baking soda and baking powder;
baking sheet and bake for 11-13                                gradually add to the cream         minutes.                                                                       mixture
                                                                              Stir in the blueberries                                                                                                                 Drop by heaping tablespoonfuls 2 in. 
                                                                              apart onto lightly greased baking                                                                                                sheets.
                                                                              Bake at 350° for 12-14 minutes or
                                                                              until golden brown. Remove                                                                                                        racks to cool. Yield: 3 dozen

  Star Spangled Blueberry Pie                                 Blueberry Popsicles


 Blueberry Pie Bars
 Red, White and Blueberry Marshmallow Cupcakes
Lemon Blueberry Yogart Bread

Low-Fat Blueberry Cream Cheese Muffins
Yummy, berry-and-cream-cheese filled muffins... without all the unnecessary fat!
Prep Time: 20 min
Total Time: 50
Servings: 12 muffins
1 1/2 cups Gold Medal unbleached, all-purpose flour                             1/2 tsp baking soda
1/2 tsp cinnamon                                                                                     1/2 tsp salt
1/2 cup granulated sugar                                                                         1 egg
1/4 cup brown sugar                                                                               3/4 cup unsweetened applesauce                            
1 cup frozen blueberries                                                                          4 ounces Neufchatel cream cheese (low-fat)
1/2 tsp vanilla extract                                                                               1/2 cup powdered sugar
1.  Preheat oven to 350 degrees F.
2.  In the bowl of a stand mixer, combine flour, baking soda, cinnamon, salt and sugar.
3.  In a separate, medium bowl, whisk together egg, brown sugar, applesauce and blueberries.
4.  Add wet ingredients in three batches to dry ingredients and mix until just combined.
5.  In a separate bowl, whisk briskly cream cheese, vanilla extract and powdered sugar (use an electric hand mixer if you have one).
6.  Spray a 12 cup muffin tin with Pam baking spray.  Fill each 1/3 of the way with the batter. Place a dollop of the cream cheese mixture in the center. Fill the cups with the rest of the batter. If using muffin tin liners be sure to spray the liners with Pam Baking spray because there is no oil in the batter it will stick to your liners if you don't spray them.
7.  Bake about 30 minutes, or until muffins are a light golden brown and a toothpick inserted in the center is free of batter (it may have blueberry or cream cheese residue on it -- that's OK). Allow muffins to cool about 15 minutes before serving.