Blueberry Meringue Pie 1-1/4 cups graham cracker crumbs 1/4

Blueberry Meringue Pie

1-1/4 cups graham cracker crumbs

1/4 cup soft butter or margarine

2 T. sugar

4 egg whites

3/4 cup sugar

1/2 tsp. almond extract

1/4 tsp. salt

1/2 tsp. cream of tartar

1 1/2 cups fresh blueberries, rinsed and drained

In a bowl, mix crumbs, butter and sugar. Press mixture into the bottom and sides of an ungreased 9inch pie plate. Bake shell at 375 degrees for 10 minutes. Let cool. Beat egg whites until stiff. Gradually add sugar in very small amounts, beating continuously after each addition. Alternately add almond extract, salt and cream of tartar, beating until thick and glossy. Carefully fold in blueberries, being careful not to break the berries. Pile blueberry meringue into baked crumb crust. With back of wet tablespoon, make swirl designs in meringue. Bake at 300 degrees for about 15 minutes or » just until top browns slightly. Let * cool before cutting. Makes 8 servings.

Individual Blueberry Cobblers

2/3 cup sugar

2 T. cornstarch

1 cup water

1 tsp. lemon juice

1/8 tsp. ground nutmeg

3 cups fresh blueberries, rinsed and drained

2 cups buttermilk baking mix

1/8 tsp. ground cinnamon

1/4 cup finely chopped walnuts

1/4 cup com oil margarine

1/3 cup milk

1/3 cup orange juice

In 2-quart saucepan stir together sugar and cornstarch. Gradually stir in water until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Add lemon juice, nutmeg, and blueberries. Spoon mixture into 6 (10 oz.) individual custard cups or baking dishes. In medium bowl, with fork, stir together baking mix, cinnamon, walnuts and margarine. Quickly stir in milk and orange juice. Beat virgorously 20 strokes, until stiff and slightly stickly. Drop by spoonfuls onto fruit. Bake at 400 degrees in oven 25 minutes or until golden. Makes 6 servings.