| PROGRAMS |
| The Morning Show |
| Swap Shop |
| Night Talk |
| Gurl Frenz |
| Sheriff's Talk |
| What Women Need To Know |
| Stump on Sports |
| Additional Programs |
| COMMUNITY |
| Government & City Council |
| Community News |
| School Spotlight |
| MUSIC |
| Gospel & Bluegrass |
| FELLOWSHIP |
| Churches & Ministries |
| MEDICAL |
| HMC Health Hour |
| Ask the Doctor |
| Autism & Possible Causes |
| TV SCHEDULE |
| Monday |
| Tuesday |
| Wednesday |
| Thursday |
| Friday |
| Saturday |
| Sunday |
| FEATURED THIS WEEK |
| Business |
| Restaurant |
© Copyright 2009 UCTV-3 Website designed, created and maintained by Wyse Decisions Contact Webmaster Jill Wyse |
Blueberry Pie by Helen Gamble
1 cup sugar
3 T. cornstarch
1 cup water
dash salt
Mix ingredients and bring to a boil. Add 3 cups blueberries. Pour into baked pie shell. Top with whipped topping.
Blueberry Dessert by Belva Gilbert
1 20-oz. can crushed pineapple
3 cups fresh blueberries
3/4 cup sugar
1 box yellow cake mix
1/4 lb. melted butter
1 cup chopped pecans
1/4 cup sugar
Grease 9x13" dish. Add undrained pineapple on bottom of pan. layer blueberries, 3/4 cup sugar; sprinkle cake mix on top. Drizzle with butter, sprinkle with pecans and 1/4 cup sugar.
Bake at 350 degrees for 45 minutes. After 25 minutes stir through mixture with knife to make sure there are no lumps.
Blueberry Galette by Ella Sue Brown
1 lb. fresh blueberries (3 cups)
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 9-inch refrigerated pie dough (from a 15-oz. pkg)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Garnish: grated lemon zest (optional)
Put oven rack in middle position and preheat oven to 425 degrees F. Line a large baking sheet with foil and butter foil. Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and 1/2 cup sugar in a large bowl until combined. Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge. Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar. Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm with scoops of ice cream.
Blueberry Recipes!!
What Women Need To Know
with Helen Gamble
Tune in every Wednesday at 12:00 p.m.
for a full hour of tips and news that women (and men) want to know!
with Helen Gamble
Tune in every Wednesday at 12:00 p.m.
for a full hour of tips and news that women (and men) want to know!
