Folks who love blueberries will enjoy "The Joy of Blueberries" a collection of recipes by Theresea Millang. It offers a collection of recipes and nutrition tips about the "little blue powerhoues. It's available for $14.95 from Adventure Publications,320 Cleveland St. South -Cambridge, MN 55008.
THe Fayetteville Observer
Who knew blueberries were that good for you?
My new favorite cookbook, "The Joy of Blueberries" by Theresa Millang, has been quite an education. I vaguely knew that blueberries were "good for you," but I had no idea "Recent studies at the USDA Human Nutrition Research Center on Aging at Tufts University rank blueberries as the greatest antioxidant powerhouse out of 10 fresh fruits, juices and vegetables tested. Blueberries show great capability in warding off, and even reversing, inward ind outward effects of aging. In addition, blueberries are effective in fighting urinary tract infections, "warding off wrinkles and varicose veins, reducing the risk of heart disease and cancer, lowering 'bad cholesterol' (LDL) levels, supporting good vision and increasing overall capillary elasticity and health for better circulation. Blueberries are also a good source of dietary fiber and Vitamin C." But most importantly, they are delicious. I tried several of the blueberry recipes in this book, and all were delicious. The Blueberry Buckle is extremely good and easy, terrific with vanilla ice cream or with coffee for breakfast. This is a really good selection of recipes. I recommend it highly. It's available from Adventure Publications, Inc., 820 Cleveland Street South, Cambridge, Minn. 55008.
Central Kentucky News-Journal - Susan Spicer
Sweet blueberries are good for you
BY SUE STORY Triutvx
WORLD-HERALD STAFF WRITER
Like the small berries she writes about, Theresa Millang's The Joy of Blueberries" packs alot into a small package.
Besides more than 200 recipes, she offers tips on buying fresh blueberries and on growing your own. Among the information she imparts is that the harvest usually lasts until mid-October. The book is subtitled "Nature's little Blue Powerhouse" because of blueberries' health benefits. "Recent studies ... rank bluelerries as the greatest antioxidant powerhouse of the 40 fresh fruits, juices and vegetables tested," she writes. Evidence exists that antioxidants help prevent cancer. Blueberry consumption also as been tied to warding off the effects of aging and reducing the risk of heart disease. The veteran cookbook author directs readers to other sources for learning more about the berries' nutritonal properties. Although "Joy" lacks photos and an index, its spiral binding lays flat for simultaneous readng and cooking. Plus, the book packs in the recpes. The Kearney, Neb.-based auhor offers 14 blueberry muffin formulas, seven for cobbler and four for pancakes. She covers every meal, plus snacks and beverges. Her recipes include blueberies in every form: fresh, frozen, dried and canned into pie filling.
You won't be singing the blues, you'll be eating them with "The Joy of Blueberries" by Theresa Millang.
The Joy of Blueberries
Author: Theresa Millang Publisher: Adventure Publications Number of pages: 224 Cost: $12.95
Omhah World-Herald - Sue Stroy Traux
Make Way for bleberries, a midsummer treat BY BOB REEVES Lincoln Journal Star
Those of us who like to browse in the produce section of the supermarket often are tempted by those little cartons of blueberries. But the temptation frequently dies when we see the price - as high as $4.50 a half-pint during the off-season
But now's the time to give in to temptation because mid-July to early August is the "on" season for blueberries. Instead of imported berries from Chile or New Zealand, local grocers have domestically grown blueberries from such unexotic locales as Georgia, Michigan and Arkansas. And the price is much less exotic, too - as low as $1.50 for a whole pint of the tiny, plump globes that are bursting with flavor and nutrition. To enhance your enjoyment of blueberries, there's a new cookbook, "The Joy of Blueberries; Nature's Little Blue Powerhouse," by seasoned culinary writer Theresa Millang of Kearney. Her 224-page spiral-bound book is packed with recipes using blueberries in pies, cakes, torts, tarts, cookies and many other kinds of desserts, plus muffins, breads, beverages and even salads and soups using blueberries as an essential ingredient. Millang, who has 10 other cookbooks to her credit, gleaned the recipes from many sources, including relatives and friends. One of her favorites is "Hannah's Blueberry-topped Cheesecake," which came from her mother-in-law, Hannah Millang, "a wonderful cook" from Michigan who died a few years ago at age 95. Millang's first cookbook, published in the late 1980s, was "Rue, Rue, Rue," sharing Cajun recipes from her Louisiana childhood. Her later book, "The Best of Cajun Creole," is still available on the Web. Some of her other titles include "I Love Cheesecake," "I Love Pies You Don't Bake," "The Best of Chili Recipes" and "The Great Minnesota Hot Dish," based on her years living in Minneapolis. One of Millang's most popular cookbooks was "The Muffins Are Coming," published in the early 1990s when the nutritional benefits of oat bran were first being touted. "We sold about 76,000 of those and, for a cookbook, that's really a high number," Millang said. "I Love Blueberries" ($12.95, Adventure Publications) is available at many bookstores, Web booksellers and Wal-Mart. Millang said she got interested in doing a blueberry cookbook after seeing recent studies at the USDA Human Nutrition Research Center on Aging at Tufts University ranking blueberries as the best source of antioxidants out of 40 fresh fruits, juices and veg- etables tested. "Antioxidants scavenge for oxygen-free radicals, which are thought to cause or accelerate many of the health problems associated with aging,' she writes in the introduction to "The Joy of Blueberries." "The good news is that flavorful and versatile blueberries absorb more of these damaging free radicals than other fruits and vegetables." In addition, blueberries can also help fight urinary tract infecdons, ward off wrinkles and varicose veins, reduce the risk of heart disease and cancer, lower , "bad cholesterol" levels, improve vision and improve the circulation of the blood, Malang writes. Blueberries are especially popular this time of year, said Dave Essay, a produce clerk at Ideal Grocery, 905 S. 27th St. Hintore recently featured blueberries from New Jersey at $1.49 a pint. Domestic sources are expanding as blueberry farms pop up in many different parts of the country, he said. Although it may be easier to fit blueberries into your summer shopping budget, don't give up during the rest of the year, Millang advises. Frozen blueberries are more inexpensive and perform just as well as fresh in most recipes, she said. Also, research has shown that both fresh and frozen berries have the same health benefits. "We eat a lot of blueberries," she said. "My husband has them for breakfast. They're so good for you, and they taste good, too." Reach Bob Reeves at 473-7212 or at breevesejournalstar.corn.
Lincoln Journal Star - Bob Reeves
BRING ON THE BLUEBERRIES
MARY L. LAWRENCE THE SAGINAW NEWS
The season for picking, putting up, baking and eating homegrown berries arrived later than usual, so there is still time to enjoy summer's crop of strawberries, blueberries, raspberries and even wild blackberries.
A cold, gray, wet spring without a lot of sunshine delayed picking by several weeks, but now the fruit is ripe and ready "The strawberries this year are some of the best I've had," bragged George Hernmeter, owner of Henuneter's Farm Market, 4050 Lavvndale in Saginaw Township. "I've been watering and keeping them weed-free," he said of his 6 acres of berries. He expects strawberries to remain plentiful for another few weeks, then it's time for raspberries. Hemmeter; a longtime Saginaw County farmer, recalled a tasty jam that his grandmother made using red raspberries and wild blackberries. "The blackberries grew wild. If we could find them, she would mix the two together to make a wonderful, tart jam." In 2000, sales of Michigan strawberries were estimated at $6.7 million. Most of these were sold fresh at "u-pick" operations around the state. Berrien, Leelanau and Van Buren are Michigan's largest strawberry-producing counties. Michigan strawberries are often so sweet and juicy, there's no need to sweeten them. Strawberries are an excellent source of fiber and potassium. They contain 55 calories a cup and 80 percent of the recommended daily allowance of vitamin C. Do not pull the tops off strawberries or slice them until you are ready to eat them. Removing the cap releases an enzyme that will break down the vitamin C. Michigan's strawberry season starts in early June in the Lower Peninsula and ends in late July in the Upper Peninsula. So berry fans can count on a few more weeks for Michigan-grown strawberries, followed by ripe blueberries later this month and into early August, along with blackberries. It doesn't really matter which berry is at its peak, said Mark Brethauer, pastry chef and manager at Horizons Patisserie, 2715 Bay at Weiss. He fashions the juicy fruit into one tasty treat after another. In June, Brethauer's pastry of the month was a Strawberry Tall Cake. He hollowed out almond sponge cakes, filled them with strawberries and covered the entire creation with white chocolate creme chantilly -- a lightly sweetened whipped cream. This month, Brethauer plans to make customers' mouths water with several dessert treats made with fresh berries. Another favorite is Strawberry Almond Napoleon, a puff pastry filled with amaretto cream and fresh strawberries. "I also like to make cheesecakes with berries in the filling, but also with the tops covered in strawberries or blueberries. We use blueberries year-round," he said. His pastry special for July is a Firecracker Tart made with a vanilla bean pastry cream, designed to resemble a flag using raspberries; blueberries and a plain chantilly cream. Home cooks who want to add new blueberry recipes to their repertoires may want to pick up copy of The Joy of Blueberries: Nature's Little Blue Powerhouse" byTheresa Millang (Adventure Publications, $12.95). She offers a variety of blueberry recipes, from bars to soups to ice cream. Her collection includes crisps, cobblers, buckles, crumbles, strudels, cakes, coffee cakes; shortcakes, cheesecakes, pies, tarts, tortes, breads, cookies scones and more. Recipes include Fresh Blueberry Cobbler, Saucy Pineapple-Blueberry Buckle, Apple-Blueberry Cranberry Pie, Blueberry-Cranberry-Orange Biscotti and many more. Plus, she offers tips for growing, choosing and storing blueberries. "I love blueberries in any form," she writes. "I was pleasantly surprised to find so many ways to use blueberries." Millang also points out some of the amazing health benefits of the fruit in her cookbook. For example, blueberries absorb more damaging free radicals -- which are blamed for cell damage that causes heart disease and age-related disorders - than other fruits and vegetables. A half-cup of blueberries can nearly double the amount of antioxidants that most people consume in a day. They also contain plant chemicals that may prove protective against some forms of cancer, reduce inflammation and heart disease, prevent urinary-tract infections, improve vision and strengthen the body's natural defenses. (The chemical that gets the most credit is a pigment Called anthocyanin, which gives blueberries their distinctive color) There is even some evidence that through their abilities as antioxidants or anti-inflammatories, blueberries can ward off characteristics of aging, including memory loss. In addition, they are cholesterol- and fat-free, low in calories; and a good source of Vitamin C, fiber and potassium. Blueberries are easy to pick, clean and eat. Serving is simple, too. Try them with a scoop of good vanilla ice cream or a little sweetened whipped cream, creme fraiche or yogurt, or a small slice of pound cake, angel food cake or shortcake. Blueberries often are tart, so sprinkle them with sugar, either grarthlated or confectioner's. Add hem to cereal for breakfast or to a smoothie or make blueberry pancakes. Millang's cookbook costs $12.95, For a copy, include $2 for shipping and handling and send to: Adventure Publications, 820 Cleveland Street South, Cambridge, MN 55008 or call (800) 678-7006. Mary L. Lawrence is afeatures and food writer for The Saginaw News
The Saginaw News - Mary L Lawrence
This upside-down cake will make you flip for blueberrie5 By Kate Lawson Detroit News Food Writer
You really gotta love Mother Nature. During the hottest three months of the year, she provides us with beautifult cherries and berries begging tube baked into crisps, cobblers: and crumbles. What'a wicked woman.
But I am not one to be daunted by heat and humidity, and I willingly click on the oven to the requisite 350 to get my fruit fix. My love for berry desserts transcends any worry about adding more degrees to my July kitchen. Blueberries are a particular favorite. I love 'em in pies and muffins and make my favorite blueberry crumble at least three or four times a Season. When a little spiral-bound book, "The Joy of Blueberries" by Theress Millang (Adventure Publications, $12.95) arrived recently. I scoured the pages looking; for something suitable to showcase the beloved blueberries from Michigan. Millang praises the little berries for being big on warding off, aging, reducing risk of heart disease and cancer, lowering cholesterol and providing plenty of antioxidants, fiber and vitamin C. I praise them for popping with flavor when heated, tucked under pastry and oozing their yummy juice on the accompanying scoop of ice cream. The recipe from Millang's book for blueberry upside-down cake that made we want to immediately put on my baking boots. This one's worth cranking up the oven for!
Detroit News - Kate Lawson