These aren't from the cookbook you describe, they're from the Cookbook USA cd, but maybe they'll be a good substitute until the 'real thing' comes along.

Betsy
TKL

Blueberry Crunch

Butter or margarine for greasing
baking dish
2 c. corn flakes
2 c. blueberries
1/2 c. sugar
1/4 c. water
1 tbsp. lemon juice
2 tbsp. butter or margarine, melted

Preheat oven to 375 degrees. Grease 1 1/2 quart baking dish with butter. Put the corn flakes on a piece of waxed paper and crush them into little pieces with bottom of glass. Set them aside. Wash the blueberries and put them in a medium saucepan. Add sugar, water and lemon juice. Cover and cook for 5 minutes over low heat. Pour half the blueberry mixture into the baking dish and top with half the crushed corn flakes. Pour the rest of the blueberry mixture into the baking dish, then top with the rest of the crushed corn flakes. Drizzle, then melt butter on top. Bake for 25 minutes. Serve warm. Serves 4.

Blueberry Crisp

1/2 c. butter
1/2 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 1/2 c. corn flakes
3 c. blueberries

Cream butter and sugar; add eggs. Put 1/3 of blueberries on bottom of pan. Layer other ingredients and blueberries ending with blueberries on top. Add 1/2 cup sugar. Bake at 350 degrees for 30 minutes. Serve with whipped cream or Cool Whip.