Preparation: Put raspberry jelly and Wild Blueberries in a saucepan and stir over medium heat until berries start to soften about 5 minutes. Add sugar. Stir until dissolved. Mix cornstarch in small amount of water until smooth. Add to Wild Blueberry mixture and cook for several minutes until sauce is clear and thickened about 3 minutes. Stir in lemon juice and let cool slightly.

Peel bananas and cut in pieces about 1 1/2 inches long. Place in flour to dust. Whisk egg in small bowl. Turn banana pieces in egg and roll in shredded coconut to coat well.

Heat oil in fryer or saucepan and fry banana nuggets until they are golden. Drain on paper towel and serve with Wild Blueberry sauce. Serves 6.

Glaze: Melt light butter, stir in 1/4 cup sugar, and 1 tablespoon lemon juice. Cook and stir over low heat until the mixture is bubbling. Remove from heat and follow cake directions above. Serves 9.

Sauce
· 2 large or 3 medium shallots
· 2 tablespoons olive oil
· 1 1/2 cups frozen Wild Blueberries
· 3 ounces water
· 3 tablespoons Grey Poupon mustard
· 1 tablespoon peach or apricot preserves
· 1 tablespoon cornstarch
· 1/2 teaspoon salt

Cheese
· 1/2 teaspoon ground coriander
· 6 2-inch rounds of goat cheese 1/2” thick (approx 6 ounces)
· 2 tablespoons powdered sugar

Sauce: Peel and dice shallots. Sauté in 2 tablespoons of olive oil until softened about 3-5 minutes. Stir in berries, 3 ounces of water, mustard and preserves. Cook stirring until comes to a simmer. Simmer 3-5 minutes. Mix cornstarch with a little cold water until the mixture is smooth. Add to the Wild Blueberry mixture stirring well. Bring to a boil, cook for 2-3 minutes. Add salt. Let cool slightly.

Salad: Clean and wash endive, radicchio, and peppers. Cut endive into bite size cubes. Slice yellow peppers into thin strips. Cut radicchio into bite sized pieces. Mix vinegar, salt, pepper, sugar and olive oil in big bowl. Add salad ingredients and toss well.

Dredge top of goat cheese rounds in powdered sugar. Place goat cheese on baking tray covered with foil. Brown slightly under preheated grill. 1-2 minutes. Remove and sprinkle coriander.

Preparation: Heat milk to lukewarm temperature. Put 1 cup of flour in bowl with 1 teaspoon of sugar and yeast. Pour milk over flour and mix until blended, cover bowl with towel and let rise in a warm place for 15 minutes. Add rest of flour, sugar, melted butter and egg and stir with dough hooks or wooden spoon until the dough is blended together and smooth. Cover and let rise again for 30 minutes. Flour hands and shape dough into 6-8 balls. Put in greased 9x11 roasting pan leaving a little space between balls. Bake in 350° oven for 30-35 minutes. Cool and sprinkle with confectioners sugar.

Sauce: Pour juice off apricots into saucepan. Add Wild Blueberries and sugar. Bring to a boil. Stir cornstarch into a little cold water to make a slurry. Stir into blueberry apricot mixture. Bring to a boil and simmer a few minutes. While sauce is cooking, cut up apricots in 1/2 to 1 inch pieces, add to blueberry mixture. Remove from heat and add vanilla.

Serve cakes and blueberry sauce with a dollop of whipped cream or ice cream. Makes 6 generous portions.

Preparation: Dust chicken breasts with Cajun spices. Sauté in olive oil until brown and almost cooked through, 7 to 10 minutes. (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm. In same pan, sauté garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan. Add red wine and cook down until most of the liquid is evaporated. Add Wild Blueberries, lemon rind and salt. Simmer for 5 minutes. (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste. Let sit for 5 minutes, heat off, for flavors to blend. Spoon over chicken breasts and serve. Serves 4.

Preparation: Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a boil and simmer 15 minutes. Add 1 cup of Wild Blueberries, and the cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 cups blueberries and simmer another 10 minutes. Yields about 1 cup.

Serving suggestions: Use in place of your favorite relish. It's perfect with pork roast, duck, venison, broiled meats such as chicken or beef, as an accompaniment to a festive Thanksgiving or Christmas dinner, or as a topping for turkey or chicken sandwich. Or use it as an appetizer by topping small wheel of brie cheese with the chutney and serving with crackers or bread.

Preparation: Put Wild Blueberries, partially defrosted and yogurt in blender and mix. Add sugar, vanilla, lemon juice and lemon peel and blend until mixed. Whip cream until soft peaks form. Fold into blueberry yogurt mixture. Pour blueberry mixture into eight, 4-ounce containers. Freeze for 1 hour until mixture is lightly frozen. Put wooden sticks or plastic spoons in mixture. Let freeze for several more hours. To serve, run hot water over outside of frozen containers. Ice cream will slip out. Garnish with simple cookie and pansy or nasturtium blossom. Serves 8.

Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples. Mix well and place in a well-buttered 8x8x2-inch pan.

Crisp: Preheat oven to 325° F.In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the Wild Blueberry filling. Bake 45 minutes or until the crust is brown. Serves 6.

Preparation: Quarter, peel and core apple, Cut into slices. Simmer in saucepan together with lemon juice for about 3 minutes, Mix in 2 tablespoon of sugar. Add Wild Blueberries and cook until Wild Blueberries are heated through and sugar has dissolved. About 3-5 minutes.

Toast sliced almonds to lightly brown. Mix mascarpone together with yogurt, remainder of sugar and vanilla until smooth. Divide mascarpone cream into four glasses, top with stewed blueberry apple mixture. Sprinkle with almonds. Serves 4.

Preparation: Combine Wild Blueberries with sugar and water in a large saucepan and bring to a boil. Reduce heat and simmer until berries are soft and begin to thicken, about 5 minutes. Mix flour, baking powder, sugar and salt together. Cut in butter. Gradually stir in enough milk to make a soft dough. Drop the batter by tablespoons on top of the simmering berry sauce. Immediately cover saucepan and cook over low-medium heat 15–18 minutes. Serves 4 to 6.

Preparation: Crush thawed Wild Blueberries one layer at a time or chop frozen in food processor. Combine thawed, crushed blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon peel and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yields about 8 half-pints.

Filling
· 3/4 cup sugar
· 3 tablespoons corn starch
· 1 teaspoon cinnamon
· 6 cups Wild Blueberries
· 1 1/2 tablespoons fresh lemon juice

Bottom Crust: Lightly coat a 9-inch pie pan with nonstick vegetable oil spray. In a small bowl, combine the sugar and flour and set aside. Stack phyllo sheets and cut them in half crosswise. Cover the sheets with a slightly damp cloth until ready to use. Take one sheet and layer it on the pie pan. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of sugar mixture over it. Repeat with four more sheets (remaining sheet is for top crust), layering clockwise at 1-inch intervals until entire pie pan rim is covered. Trim excess phyllo with kitchen shears.

Filling: In a 4-quart saucepan, combine sugar, cornstarch and cinnamon and mix well. Add Wild Blueberries and sprinkle with lemon juice. Toss lightly to combine. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat and transfer to prepared phyllo crust. Preheat oven to 350° F.

Lattice Crust: Lightly coat each half sheet with nonstick vegetable-oil spray. Stack the 2 layers and fold lengthwise. Cut into 6 strips. Twist the strips and arrange them over the pie filling, 3 horizontal and 3 vertical strips.
Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve at room temperature. Serves 8.

Preparation: Dredge chops in flour, salt and pepper to coat. Spray skillet with cooking spray, and brown chops. Mix rhubarb, berries, honey, brown sugar and cinnamon and add to chops in skillet. Cook at medium-low heat for 20 to 30 minutes. Serves 4.