Simply Oregon Blueberry Pie Recipe

         
           Filling
      4 C. Fresh Hurst's Blueberries
    1/4 C. Rhubarb juice
    2/3 C. Granulated sugar
      3 T  Cornstarch
      1 T  Butter
      1 T  Milk
      1 T  Sugar
           Pastry
      2 C. All-purpose flour
      1 t  Salt
    3/4 C. Shortening
      3 T  Water
      2 T  Milk

Filling:  Combine sugar and cornstarch. Mix well. Stir into
blueberries and rhubarb juice in a large bowl. Cook in microwave or on
stove top until bubbly and thick.

Set aside and prepare pastry.

Pastry:  In a large bowl, blend salt and flour. Cut in shortening with
a pastry blender until it resembles coarse meal. Stir water into flour
a little at a time, using only as much as you need to make a ball when
the dough is gently pressed together.

Divide dough, roll one part in a circle large enough to fit a 9-inch
pie plate. Place plate, trim. Roll remaining dough into a circle 1 inch
larger than pie plate. Place filling on bottom crust, dot with 1
tablespoon butter, cut decorative design in top crust, place on filling.
Seal edges and make decorative edge. (I used two sizes of spoons
pressed into edge from outside of pie.) Brush top with milk, sprinkle
with sugar for sparkle. Bake 20 minutes at 425 degrees or until golden
brown.

1st prize, 1997 Oregon State Fair

Soft Pretzels
        
      1 pk yeast
      1 T  sugar
      1 c  water,Warm
  2 1/2 c  flour (up to 3)
      1 t  salt
      2 T  salad oil
      1 ea egg
           coarse salt

Dissolve yeast and sugar in water in bowl.  Let stand 10 minutes.
Add 2 cups flour, salt, and oil.  Beat until smooth and gradually stir
in more flour to make soft dough.  Knead dough until not sticky.  Make
ropes 12" long and make pretzels.  Place on greased baking sheet.  Let
rise uncovered 20 to 25 minutes.  Brush pretzels lightly with egg and
sprinkle with salt.  Bake at 425F. for 12 to 15 minutes.

Wisconsin State Fair