“Oh?” Ben gave her a curious look. “So what are you going to write about?”

Candy stood for a moment, looking back up the hill, then at the departing cars, then back to the tree, where she had seen Judicious standing a few minutes before.

And it struck her then, something Doc had said to her the day before at the kitchen table. What do you want to do with your life? he had asked her.

She hadn’t known then, but she knew now. She wanted to stay here, in Cape Willington, with these people. She wanted to run a farm and raise blueberries. She wanted to hang out with Maggie and Cameron and Amanda. She wanted to bake pies and work in Herr Georg’s shop.

And she wanted to write columns for Ben.

Tall, handsome, smart, employed Ben.

She looked over at him, batted her eyes, and smiled sweetly. “Oh, I’m sure I’ll think of something.”

2 cups whipping cream

¼ cup sugar

2 teaspoons vanilla extract

¾ cup Maine wild blueberries, mashed

Mix together all ingredients in a deep bowl (it spatters).

Whip with a mixer for 8 to 10 minutes or until it is a nice whipped-cream consistency.

It will be a beautiful shade of lavender.

Candy loves this on fruit, blueberry gingerbread, or any pie.

Refrigerate if you have any leftovers.

1 package of yeast

1 ½ cups warm water

1 teaspoon salt

1 tablespoon sugar

1 tablespoon oil

4 cups white or white whole wheat flour

1 cup dried Maine wild blueberries

1 egg

1 teaspoon water

Kosher salt

Preheat oven to 425 degrees.

Dissolve the yeast in the warm water; let sit for 5 minutes.

Add oil to the yeast mixture.

Sift the dry ingredients (salt, sugar, and flour) together and add the sifted ingredients to the yeast mixture.

Add the dried blueberries to the mixture.

Mix together until dough forms.

Put dough on a floured surface and knead until smooth, about 7 minutes.

Divide into 16 sections; roll each into an 8- to 10-inch strip.

Twist the strips into pretzel shapes and place on an ungreased baking sheet.

Mix the egg and 1 teaspoon water.

Brush the pretzels with the egg mixture.

Sprinkle with Kosher salt.

Bake for 12 minutes or until a golden brown.

Makes 16 wunderbar pretzels.

2 cups white or white whole wheat flour

1/8 teaspoon salt

½ cup dark brown sugar

½ tablespoon grated lemon peel

¾ cup dried Maine wild blueberries

1 cup butter

Preheat oven to 350 degrees.

Mix the flour, salt, sugar, lemon peel, and dried blueberries.

Cut in the butter and mix until crumbly.

Continue mixing until a smooth dough forms.

Chill for 30 minutes.

Roll out the cold dough to ½-inch thickness between two sheets of wax paper. Cut out with cookie cutters or score and cut into squares.

Place 1 inch apart on an ungreased cookie sheet.

Bake for 15 to 18 minutes or until lightly browned.

Yield: about two dozen.

Soon to be sold at Melody’s Café!

½ cup butter

½ cup dark brown sugar

1 cup molasses

1 egg

2 ½ cups white or white whole wheat flour

1 teaspoon baking powder

1 teaspoon ginger

1 teaspoon cinnamon

½ teaspoon salt

1 ½ cups Maine wild blueberries (fresh or dried

blueberries only)

1 cup hot water

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar.

Mix in the molasses.

Stir in the egg.

In a separate bowl, combine the dry ingredients.

Take out 1 ½ tablespoons of the dry ingredient mixture and add to the blueberries in a measuring cup or small bowl; set aside.

Add the dry ingredients and the hot water alternately to the butter mixture, beating after each addition. Continue beating until mixture is smooth.

Fold in the blueberries.

Pour batter into a greased 8-inch square pan.

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.