Town in a Blueberry Jam

Brush the pretzels with the egg mixture.

Sprinkle with Kosher salt.

Bake for 12 minutes or until a golden brown.

Makes 16 wunderbar pretzels.

Blueberry Lemon Shortbread

2 cups white or white whole wheat flour

1/8 teaspoon salt

½ cup dark brown sugar

½ tablespoon grated lemon peel

¾ cup dried Maine wild blueberries

1 cup butter

Preheat oven to 350 degrees.

Mix the flour, salt, sugar, lemon peel, and dried blueberries.

Cut in the butter and mix until crumbly.

Continue mixing until a smooth dough forms.

Chill for 30 minutes.

Roll out the cold dough to ½-inch thickness between two sheets of wax paper. Cut out with cookie cutters or score and cut into squares.

Place 1 inch apart on an ungreased cookie sheet.

Bake for 15 to 18 minutes or until lightly browned.

Yield: about two dozen.

Blueberry Gingerbread

Soon to be sold at Melody’s Café!

½ cup butter

½ cup dark brown sugar

1 cup molasses

1 egg

2 ½ cups white or white whole wheat flour

1 teaspoon baking powder

1 teaspoon ginger

1 teaspoon cinnamon

½ teaspoon salt

1 ½ cups Maine wild blueberries (fresh or dried blueberries only)

1 cup hot water

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar.

Mix in the molasses.

Stir in the egg.

In a separate bowl, combine the dry ingredients.

Take out 1 ½ tablespoons of the dry ingredient mixture and add to the blueberries in a measuring cup or small bowl; set aside.

Add the dry ingredients and the hot water alternately to the butter mixture, beating after each addition. Continue beating until mixture is smooth.

Fold in the blueberries.

Pour batter into a greased 8-inch square pan.

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.