TRIPPLE BERRY JAM
5 CUPS PREPARED FRUIT (ABOUT 3 PINTS FULLY RIPE STRAWBERRIES,
1 1/2 PINTS RED RASPBERRIES AND 1 PINT BLACKBERRIES)
7 CUPS SUGAR
1 BOX FRUIT PECTIN
1/2 TSP. BUTTER


Boil jars on rack in lg. pot filled with water 10 mins.. Place
flat lids in saucepan with water. Bring to boil; remove from heat
Let jars and lids stand in hot water until ready to fill. Drain
well before filling.
Stem and thoroughly crush strawberries, one layer at a time. Mea-
sure 2 1/2 cups into 6 or 8 quart pan. Thoroughly crush raspber-
ries, one layer at a time. Measure 1 1/2 cups; add to pan.
Thoroughly crush blackberries, one layer at a time. Measure 1 cup;
add to pan.
Measure sugar (level) into bowl. Stir pectin into fruit in pan. Add
butter. Place on high heat; bring to full rolling boil, stirring
constantly. Immediately stir in all sugar. Bring to full rolling
boil and boil 1 min., stirring constantly. Remove from heat; skim
off foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with two piece lids.Screw
bands tightly. Invert jars for 5 mins., then turn upright. After
jars cool, check seals. Makes about 8 1cup jars.


IMPORTANT: MEASURE SUGAR AND FRUIT EXACTLY; DO NOT CHANGE AMOUNTS
OR JAM WILL NOT SET PROPERLY.




BLUEBERRY POUND CAKE


2 cups sugar
1/2 cup light butter
1/2 (8 oz)block 1/3 less fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.)carton lemon low fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoon lemon juice


1. PREHEAT OVEN TO 350 DEGREES.
2. BEAT FIRST 3 INGREDIENTS AT MEDIUM SPEED OF A MIXER UNTIL WELL BLENDED
(ABOUT 5 MINS.). ADD EGGS AND EGG WHITE, 1 AT A TIME, BEATING WELL
AFTER EACH ADDITION. LIGHTLY SPOON FLOUR INTO DRY MEASURING CUP; LEVEL
WITH A KNIFE. COMBINE 2 TABLESPOONS FLOUR AND BLUEBERRIES IN A SMALL
BOWL, AND TOSS WELL. COMBINE REMAINING FLOUR, B. POWDER, B. SODA, AND
SALT. ADD FLOUR MIXTURE TO SUGAR MIXTURE ALTERNATELY WITH YOGURT,
BEGINNING WITH FLOUR AND ENDING WITH FLOUR. FOLD IN BLUEBERRY MIXTURE
AND VANILLA; POUR CAKE BATTER INTO A 10 INCH TUBE PAN COATED WITH
COOKING SPRAY. BAKE AT 350 DEGREES FOR 1 HOUR AND 10 MINS. OR UNTIL
A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.
3. COOL CAKE IN PAN 10 MINS.; REMOVE FROM PAN. COMBINE POWDERED SUGAR
AND LEMON JUICE IN A SMALL BOWL; DRIZZLE OVER WARM CAKE.


YIELD: 16 SERVINGS NOTE: FLOUR MIXED WITH BLUBERRIES KEEP BATTER
FROM TURNING BLUE!!!!!




PEANUT BUTTER BROWNIES
1 cup peanut butter
1 box yellow cake mix
1/3 c. water
1/2 stick oleo
2 eggs
12 oz. chocolate chips


MIX 1/2 CAKE MIX, WATER, EGGS, PEANUT BUTTER,OLEO. BEAT 1 MIN..
ADD THE REST OF THE CAKE MIX AND BEAT 1 MIN.. ADD 12 OZ. SEMI SWEET
CHOCOLATE CHIPS. SPREAD IN GREASED 9" X 13" PAN. BAKE 20 MINS. AT
375 DEGREES.