First Tuesday Recipes for May

It’s the first Tuesday of the month again–that means it’s time to share a few recipes that readers have sent me. I’ve got a few of my own, too.

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The first recipe this week comes from my friend Sharon, who shares the recipe she uses for blueberry sauce. Sharon loves the sauce on pancakes, waffles, and ice cream, but her favorite way to have it is over lemon cake. She found the recipe on allrecipes.com. And when I read the recipe, I had to try it. It’s every bit as good as Sharon says.

Blueberry Sauce

2 c. fresh or frozen blueberries

1/4 c. water (room temperature)

1 c. orange juice (I used the kind without pulp)

3/4 c. sugar

1/4 cup ice water

3 T. cornstarch

1/2 t. almond extract

1/8 t. cinnamon

In a saucepan over medium heat, combine blueberries, 1/4 c. room-temperature water, orange juice, and sugar. Stir gently and bring to a boil.

In a small bowl, combine cornstarch and 1/4 c. ice water. Gently stir mixture into blueberry mixture. Simmer until mixture is thick enough to coat the back of a spoon, about 3-4 minutes. Remove from heat. Stir almond extract and cinnamon into sauce.

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My friend Maggie King, author of the Hazel Rose Book Group mysteries, featured a recipe on her blog that she invited me to share with you. I haven’t had a chance to try this one, but I’m going to.

Pumpkin Brownies/Pumpkin Chocolate Chip Cake

2 c. flour

2 c. sugar

1/2 t. cinnamon

1 c. vegetable oil

2 t. baking powder

2 t. baking soda

1 c. chocolate chips

1 c. chopped nuts (optional)

1/2 t. salt

2 c. solid-packed pumpkin

Preheat oven to 350 degrees. Combine all ingredients and mix (using a spoon, not an electric mixer). Pour batter into 13×9″ baking dish or 10″ tube pan.

Bake, uncovered, for 15 minutes, then run a table knife through the batter to marble. Continue baking, uncovered, for another hour, or until cake tests done.

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I got this one from an old friend. It’s a breeze to make and my family loves it.

Sherry Chicken

4 chicken breast halves, boneless, skinless

1 can Cream of Mushroom soup, undiluted

1 t. grated onion

1 pint sour cream

1 c. dry sherry

generous dash paprika

Preheat oven to 350 degrees. Place chicken in 13×9″ glass baking dish. In a medium bowl, mix remaining ingredients, except for paprika. Pour mixture over chicken, sprinkle with paprika, and bake for 1 hour and 15 minutes, basting often.

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I hope you enjoy these! There’s also one coming out today in my newsletter (Rhubarb Cake, anyone?) and I posted three recipes recently in my blog on Novel Spaces. You can find it hereIf you haven’t signed up for my newsletter, you can do so very easily by visiting my website at www.amymreade.com and clicking on the “Newsletter” tab.

If you try any of these recipes, let us know! And if you have a recipe you’d like to share, email me at amymreadeauthor@gmail.com and I’ll put your recipe in the next First Tuesday recipes. Thanks to those who contributed this month!

Until next time,

Amy