Saturday was the Blueberry Jubilee in Poplarville and for the second year, there was a recipe contest to find some of the best jams, jellies and desserts made with the popular berry. Here are the winners, sent to us from the Poplarville Blueberry Council, which sponsored the contest:
1st place dessert
By Cameron Tyner
2 cups fresh blueberries
¼ cup water
¼ cup cornstarch
2 cups confectioners sugar & 1 cup granulated sugar
3 tablespoons water
½ cup margarine (softened)
1 cup chopped pecans
8 oz. pkg. cream cheese (thawed)
1 cup all purpose flour
*combine blueberries, one cup granulated sugar& ¼ cup water in a medium sauscepan. Cook over low heat until berries are soft(about 15 min). Combine cornstarch & 3 tbsp. water in a small mixing owl & stir well. Add cornstarch mixture to blueberry mixture. Cook, stirring constantly until thickened. Set aside to cool.
*Combine flour, margarine, and pecans in a small mixing bowl & mix well. Press dough evenly into a 13x9x2 inch baking dish & bake @ degrees for 20 minutes. Cool completely.
*Combine cream cheese & two cups confectioners sugar & beat until smooth. Fold in cool whip. Spread evenly over cooled crust. Pour blueberry mixture evenly over top.
2nd place dessert winner
By Bettye Blackwell
1 ¼ cup of graham cracker crumbs
1 ¼ cup of sugar ½ stick of soft butter
Mix together to form crust or you can purchase pre-made pie crust
Beat 2 eggs until thick
½ cup of sugar
8 oz. package of cream cheese
1 teaspoon vanilla
Mix until smooth
Pour over crust
Bake 30 minutes at 300 degrees
Pour 1 can of blueberry pie filling on top and chill
Serve with whipped cream
1st place Jellies jams and sauces winner
By Kim Meyers
2 cups of blueberries
1/2 cup of minced onion
1 Tbsp. of Ginger Root
1/3 Cup of apple cider vinegar
1/2 cup of brown sugar
1/2 cup of dried blueberries
1 cinnamon stick
Combine all the ingredients in a sause pan
Bring to a boil on medium heat stir frequently.
After mixture comes to a boil remove cinnamon stick
Cool and put into container.
Serve on top of cream cheese.
Great as a dip or spread on crackers.
2nd Place jellies jams and sauces winner
By Imogene Hoadley
3 ½ cups blueberry juice
5 ½ cups sugar
1 box sure jell
Cook juice and sure jell until boil cannot be stirred down. Pour in sugar all at once cook 3 minutes. Put in sterile jars and seal.