Wedding Morning Blueberry Pastry

Crust
1/2 C. butter, Softened
1/4 C. sugar
1 egg
1 1/2 C. unbleached white four
Orange Cream
1/8 C. candied orange rind
1/4 C. water (approx.), Boiling
1 C. sour cream
1 T. sugar
2 T. flour
2 T. egg yolks

Blueberry filling
1 C. Hurst Blueberries previously frozen
okay
water to cover in saucepan
1 T. sugar
2 T. cornstarch (or arrowroot)
Extra fresh Blueberries as needed for garnish

Start by boiling water to soak orange peel.

Cook berries in a single layer on the bottom of the sauce pan until mushy. add sugar, drain orange peal water and mix with arrowroot when cooled to dissolve, add the blueberries and stir until set, a few minutes.

Make a well in the middle of the pastry's flour, mix in by hand or wooden spoon :the butter, egg yolks and sugar until it forms a soft dough. Chill.

Rinse blueberry sauce pan and put in sour cream. Puree the egg yolks and softened rind in a food processor, add egg and rind mixture with flour and sugar to sour cream and cook together over a low flame.

Roll out chilled tart dough, cut with large round cookie cutter and place in mini-tartlet pan, fluting edges. Bake 12 min. at 350, chilling 1st for best results on a hot day.

Place Pastry cream in cooled tart shell, fresh blueberries and blueberry sauce on top, chill before serving. Will hold at room temperature.

First Place blue ribbon at the 1999 State fair

White Bread

2 3/4 c milk
3 T butter
5 3/4 c flour, up to 6 1/4 c
2 pk dry yeast
2 T sugar
2 t salt

Heat milk & butter in medium saucepan to 120 degrees. In large bowl combine 3 cups flour, yueast, sugar & salt; add milk mixture.
Mix with dough hook for 3 minutes.
Add enough of the remining flour to make a stiff dough. Knead with dough hook for four minutes, until the dough is smooth & satiny. Form into ball & place in a greased bowl, turning it once to grease the entire surface.

Let rise for one hour. Punch the dough down & divide into 2 sections. Make into two balls. Let the dough rest for 10 minutes. Shape into two loaves & lace into 2 greased 9x5" pans. Let rise into doubled in size. Glaze with egg white & seeds if desired. Bake at 375 for 10 minutes, then at 350 for 30-35 minutes. Remove from pans & cool on racks.

1st place Wisconsin State Fair