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Great
Berry Recipes for You
Blueberry Sauce, good on everything
Super easy and fast
1-2 C. fresh or frozen blueberries, depending on how much
you want. Warm berries in sauce pan on medium heat until
blueberries juice up, simmer briefly. Add ¼ to ½ cup sugar
to taste. Stir and enjoy. Great on cake with whipped cream.
Try it over French Toast, pancakes, with yogurt, ice cream,
or just plain from a dish. For a fresher berry flavor add a
handful of fresh or frozen berries to the pan just before
serving, stir in, and serve. |
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Out of this World Blueberry Pie
Baked 9 inch pie shell
½ C. water
¼ C. cold water
1 C. sugar
5 Tbs. all purpose flour
4 C. fresh blueberries
Pinch of salt
Make a smooth batter of the ¼ C. water, flour and
salt. Boil 1 C. of the blueberries with sugar and ½
C. water. Add batter and stir with whisk until it
thickens. Remove from stove and cool. When cool add
remaining berries and pour into pie shell.
A graham
cracker crust is our favorite. Refrigerate. Serve
with whipped cream or ice cream. |
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Blueberry Coffeecake
2 C. Flour
1 Tbs. baking powder
½ C. Sugar
1 C. milk
1 tsp. ground cinnamon
1 egg
½ tsp. salt nut topping (below)
½ C. softened butter or margarine
2 C. fresh or frozen blueberries, thawed if
necessary
Combine all ingredients except blueberries and nut
topping. Using mixer, or by hand, mix batter well –
it will be thick. Use an 8” or 9” round or square
pan to make a thick cake, or use a 9”x13” pan for a
thinner cake, adjusting bake time accordingly.
Spread half of batter in greased baking pan. Spread
half of blueberries on batter – sprinkle with half
of nut topping. Repeat layers with remaining batter,
blueberries, and nut topping. Bake at 375 F for 45
to 50 minutes or until a toothpick inserted near
center come out clean. Makes 8-12 servings.
Nut topping: Combine 3 Tbs. butter or margarine, 1/3
C. each packed brown sugar and flour, and 1 tsp.
ground cinnamon. Add 1/3 C. finely chopped pecans;
mix well. |
A group of
friends make a day of it at
Rush River Produce. |
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Sunday Morning
Scones
2 C flour (half whole wheat)
3 Tbs sugar
1 tsp cinnamon
1 tsp each salt & baking soda
2 tsp cream of tartar
3 Tbs butter, cut into above
1 egg, slightly beaten
1/2 C buttermilk, or milk with 1 Tbs vinegar added or try yogurt
instead
1 C blueberries, fresh or frozen, or raspberries or currants
Mix dry with wet,
a few strokes, add a few drops of milk to moisten all flour.
Fold in blueberries. Drop by spoonfuls onto greased cookie
sheet. Sprinkle tops with cinnamon & sugar if desired. Bake at
400 F about 25 min. |
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Blueberry
Muffins
1 C all-purpose
flour
1/2 C shole wheat flour
1/2 C corn meal
2 1/2 tsp baking powder
1/2 tsp salt
2C fresh (or frozen) blueberries
1/2 C butter, softened
3/4 C sugar
1/4 tsp cinnamon
2 large eggs
3/4 C milk, mixed with 1 tsp vanilla
Preheat oven
to 400 F |
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Mix flour,
baking powder and salt. Beat butter, sugar and cinnamon
until light and fluffy, Beat in eggs, one at a time; stir in
milk. Stir mixture into dry ingredients until just
moistened. Fold in blueberries.
Spoon batter
evenly into paper-lined muffin cups. Sprinkle tops with 1
Tbs sugar mixed with a bit of cinnamon. Bake 25-30 minutes.
cook on a wire rack. Makes 12-14 muffins. |
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