Hi, all...

First, I cannot believe it. I've been away from this group for EIGHT
YEARS (it's a long story) and Lutefisk is STILL a topic.

Some things never change....

Anyway, now that both of my kids are in school, I'm enjoying
rediscovering my old passions... like rec.food.cooking. And here's my
question. I've been experimenting with recipes to put in my next book,
and because I live in Texas rather than a more blueberry-rich state, I
am reduced to using frozen ones, which means that just about every
blueberry recipe I make turns out to be truly blue.

Which is fine for blueberry compote, but not so fine for blueberry
bread, muffins, cake, etc.

I tried coating them with flour, but had marginal results.

Anyone have any ideas?

Thanks, and it's good to be back!

Karen MacInerney (formerly Karen Swartz)
Kitchen experimenter, family chauffeur, and culinary mystery author