There’s cool free entertainment inside Commercial Bank of Texas during the Texas Blueberry Festival presented by Brookshire Brothers June 14 in downtown Nacogdoches.
At 9 a.m. and 11 a.m., Claudann Jones, pictured above, the Family and Consumer Science County Extension Agent for Nacogdoches County, will be preparing blueberry goodies. She’ll demonstrate cooking techniques with delicious samples for everyone.
Jones recently moved to Nacogdoches after serving as the County Extension Agent-FCS in Shelby County and the Family and Consumer Science Instructor at Shelbyville I.S.D. She earned a Master’s of Science in Education from Arkansas State University and a Bachelor of Science from Stephen F. Austin State University.
At 10 a.m. and noon, the festival’s favorite funny guy, Cowboy Max, returns with rope-twirling, joke-cracking entertainment. He performs from Australia to Scotland and Canada to California, but he loves coming back to Nacogdoches for the Texas Blueberry Festival (www.shelbybond.com).
At the end of each show, there will be a drawing for prizes. For more information, call Nacogdoches County Chamber of Commerce, 936-560-5577 or go to www.texasblueberryfestival.com. Commercial Bank of Texas is located on the brick streets at 215 E. Main Street, Nacogdoches.
Recipes for the delicious dishes Claudann will be cookin' up:
Blueberry Scones with Vanilla Glaze
No. of servings: 8
Method of Preparation:
Blueberry Coconut Pecan Breakfast Cookies
1 1/2 cups gluten-free rolled oats
1 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal
1/2 teaspoon salt
3/4 cups coarsely chopped pecans
1/2 cup dried blueberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar
1 teaspoon vanilla extract
Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.