Blueberries are a very popular fruit in the United States because of their unique flavor, small edible seeds, and ease of preparation. Blueberries can be eaten fresh or used for jelly, jam, pies, pastries, or juice. Blueberries are also low in calories and sodium, contain no cholesterol, and is a source of fiber. A major constituent of the fiber is pectin, known for its ability to lower blood cholesterol. Blueberries contain measurable quantities of ellagic acid, which has inhibiting effects on chemically induced cancer in laboratory studies. Blueberry juice also contains a compound that prevents bacteria from anchoring themselves to the bladder, thereby helping to prevent urinary tract infections.
Enjoy
INGREDIENTS:
2 cups flour
1 teaspoon salt
3/4 cups shortening
5 tablespoons cold water
1 3/4 cups of fresh blueberries
1/3 cup packed brown sugar
1 tablespoon margarine
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup water
1 tablespoon flour
1 teaspoon sugar
PREPARATION:
Mix salt and flour. Cut in shortening. Add water a tablespoon at a time. Form ball. Roll out on floured surface. This dough will dry out quickly, so use immediately.
Preheat oven to 425 degrees. Bring fruit and water to a boil in a saucepan. Lower heat and simmer for about five minutes. Stir in remaining ingredients, except butter, and bring to a boil once more. Boil for a minute, then add butter. Cut your pastries into circles or squares and fill. Bake on a greased cookie sheet at 425 for about 20 minutes or until golden.
Optional: drizzle a confectioner sugar and water glaze over turnovers.
Vicky
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