Blueberry cookies, Easy Buckeye pieces, Easiest cherry cobbler

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If you have a sweet tooth, here is the best for you.

Blueberry cookies
Cookie dough:
1 C granulated sugar
1 large egg
1/2 C canola oil
1 tsp. vanilla extract
1/4 C milk
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3-1/2 C all-purpose flour
2 C fresh blueberries
For icing:
2 C powdered sugar
2 lemons, juiced
1 lemon, zest
 Preheat oven to 350 degrees. Whisk together sugar, egg, canola oil, and vanilla and milk. Set aside. Stir together baking powder, baking soda, salt and 3 cups flour. Make a well in center of flour mixture and pour liquid into well. Stir until almost combined, and add 2 cups fresh blueberries. Continue to fold ingredients together being careful to not stir too hard in order to keep blueberries intact.
 Turn dough out onto well-floured board and gently knead it to form a soft dough that holds together well, adding more flour as needed. Pat dough down to about ¾-inch thick. Cut cookies with biscuit cutter and place on parchment lined cookie sheet.
 Bake at 350 for 10-12 minutes or until cookies have puffed and no indent is made when top of cookie is touched with your finger. Remove from oven and cool at least 15 minutes.
 To make icing: Stir together powdered sugar, lemon juice and zest. Add more powdered sugar if you want a thicker glaze. Frost cookies with glaze and let sit until glaze has completely dried. Store in airtight container.
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Easy Buckeye pieces
1 C creamy peanut butter
3/4 C brown sugar
2 TBS softened butter
1/2 C powdered sugar
miniature pretzels
1 bag chocolate chips
 Line a baking sheet with wax paper and set aside. In mixing bowl, beat peanut butter and butter until combined. Add sugars and mix well. You should be able to roll mixture into small balls without sticking to your hands. If needed, add more powdered sugar until it is easy to roll.
 Take each ball and sandwich between two pretzels. Place on wax paper. When done, stick in freezer for a few minutes. Melt chocolate and dip each pretzel bite halfway into chocolate and place on wax paper to set.
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Easiest cherry cobbler
6 C frozen cherries, rinsed and slightly thawed
1/3 C sugar
1/3 C brown sugar
2 TBS lemon juice
1 TBS cornstarch
For topping:
1-1/2 C all purpose flour
1/3 C sugar
1/3 C brown sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, cut into small pieces
1/3 C boiling water
additional topping, optional
1 tsp. sugar
 Preheat oven to 375 degrees and spray a 2-3-quart baking dish with a non-stick spray. Set aside. Add cherries to a large mixing bowl.
Sprinkle sugar, brown sugar, lemon juice and cornstarch over cherries, gently stir. Let sit for 5 minutes then stir again. Pour cherries into prepared baking dish. Set aside.
 For topping: In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Using a pastry blender or a fork, mix butter into flour mixture until crumbly. Pour boiling water into flour mixture and stir until combined.
 Spoon mixture over cherries and spread gently making sure to cover cherries completely. Sprinkle additional sugar on top of batter. Bake uncovered for 50 minutes or until topping is cooked thoroughly and has started to brown. Serve warm topped with vanilla ice cream.
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She said, “Growing your own tomatoes is the best way to devote three months of your life to saving $2.17.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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