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Peel and thinly slice apples. Place apples in greased 9” pie pan. Sprinkle with ¼ cup sugar, ½ tsp cinnamon, and 2 tbsp of water.
Cream together butter and ½ cup sugar. Add oatmeal, flour, ¼ tsp cinnamon and cloves. Beat until well blended. Cover apples with the oatmeal mixture.
Bake at 375 degrees for 30-40 minutes. Garnish with whipped cream.
2 tbsp olive oil
In a large saucepan, heat olive oil over medium-high heat. Cook onion and garlic 2-3 minutes, stirring constantly, until onion is translucent. Add broth, rosemary and pepper. Bring to boil. Reduce heat to medium. Cook 5 minutes. Stir in couscous and raisins. Cover. Remove from heat. Let stand 5 minutes. Lightly fluff couscous with fork. Gently stir in apples. Cover. Let stand 3 minutes. Makes 4 servings.
Beat butter and brown sugar with wooden spoon or mixer until pale and fluffy. Stir in flour, one teaspoon cinnamon, and the water until smooth and thick. Stir in the pecans. Peel and slice the apples and mound them in a 9-inch pie plate. Mix white sugar with remaining one teaspoon cinnamon; sprinkle over apples. Spoon pecan topping over apples in dollops. Bake at 375 degrees for 45 to 50 minutes until the apples are tender when pierced with a skewer. Serve in bowls with or without cream.
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch
is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine
the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in
the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and
stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls
of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined
baking sheet in the middle of a preheated 400 F. oven for 20-25 minutes or until the
topping is golden. Serve warm with vanilla ice cream.
Click to Print 'Blackberry Cobbler'
Preheat oven to 375 degrees F. Combine 1/3 cukp of flour, cinnamon, white sugar,
and berries; mix well. Place berry mixture in pie shell; sprinkle with lemon juice.
Meanwhile, combine 1 cup flour and brown sugar, then using a fork, cut in butter
until mixture is crumbly. Spread crumbs over fruit mixture. Bake 30 minutes then
cover with foil and bake an additional 15 minutes.
Click to Print 'Fresh Blackberry Crumb Pie'
Beat eggs until light and fluffy. Beat in buttermilk and soda.
Sift flour, salt, sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter. Add blackberries and butter.
Fry on a hot buttered griddle until puffy and golden brown, turning cake only once.
Serve very hot.
Sift together first five ingredients and put in a large bowl; cut in margarine until
mixture looks like crumbs. In another bowl, mix together eggs, milk, and vanilla.
Pour over flour mixture and stir until just moistened. Spread in a greased 8” x 12”
pan; distribute berries on top. In a small bowl, combine brown sugar, flour, and butter.
Mix with a fork until crumbly. Add nuts and sprinkle over top of cake.
Bake at 350 degrees for 45 minutes. Makes 6 to 8 servings.
*When using frozen berries, reduce sugar to 1/2 cup.
VARIATIONS: You may substitute raspberries and currant jelly, or strawberries and strawberry jelly.
Combine sugar, cornstarch, and salt in a saucepan and mix well. Add blackberries and jelly. Cook and stir until mixture boils, thickens, and becomes clear.
Strain to remove seeds. Cool. Drizzle sauce over vanilla ice cream.
Yield: 1 cup sauce. Keeps well in refrigerator for several weeks in covered container.
Melt the margarine in a 1-1/2 quart baking dish. In a bowl, sift together the selfrising flour and sugar. Stir in the milk, leaving some lumps. Pour over the melted margarine in the baking dish. Add the berries. Do NOT stir.
Bake at 350 degrees for about 45 minutes.
Note: This recipe works for all kinds of berries.
Combine all ingredients in a blender and process until smooth. Frozen fruit or adding ice makes the smoothie thicker. Makes 2 Servings.
Without the banana there are 177 calories per serving of 12 ounces. This smoothie provides almost 50% of your daily requirement for calcium. (RDA for calcium is 1000 mg per day.)
If you would like more blueberry receipes please go to http://www.blueberrycouncil.org/recipes.php
Cream butter and sugar. Beat in egg. Sift dry ingredients together and add, alternately with buttermilk, to butter mixture. Pour into well greased 9" x 13" pan. Top with blueberries. Mix sugar, flour, and spices. Cut butter into pieces and blend into dry ingredients with a pastry blender. Mixture should be crumbly. Sprinkle over blueberries. Bake at 350°F for 35 minutes.
Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins, and walnuts. Place equal amounts of batter into prepared cups.
Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.
Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup. Yields 15 pancakes and 1 cup syrup.
Blend pumpkin, sugar, salt and spices. Add eggs; blend well. Stir in milk. Batter will be very thin. Pour into pastry shell. Bake at 425 degrees for 10 minutes; reduce heat to 325 degrees for 40 minutes or until knife inserted at center comes out clean.
Click to Print 'Pumpkin Pie'
In a food processor, combine the flour, oats, and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper. Trim, seal ad flute edges. Prick bottom of crust with a fork in several different places. Bake at 400° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers. Yield: 8 servings.
Click to Print 'Raspberry Pie With Oat Crust'
Heat the oven to 350°F.
Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large brown. Toss gently to mix well. Very gently fold in the raspberries and transfer the mixture to an x x-inch baking dish. Set aside.
Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well. Slowly add the oil while stirring with a fork until well mixed and crumb mixture is formed. Sprinkle the crumb mixture evenly over the fruit.
Bake about 30 minutes until the juices are bubbling and the top is browned. Remove from the oven and allow to cool slightly before serving. Top with ice cream or whipped cream. Enjoy!
Click to Print 'Peach-Raspberry Pecan Crisp'
Blend dressing ingredients in a shaker or blender. Add poppy seeds. Pour dressing over spinach, berries and pecans and toss to coat.
In a blender put egg yolk, mustard and vinegar. Add oil in very thin stream until mixture thickens. Add sour cream and chill.
In bowl, whisk cream cheese with sour cream and chocolate mixture. Set aside.
Pour Grand Marnier into a shallow bowl. Pour first measure of sugar onto a small plate. Trim a ladyfinger to height of the rim of a spring form pan. Quickly dip the cookie into the liqueur, turning to coat lightly. Dip one side into sugar. Place cookie rounded side up with the sugared side against the side of the pan. Repeat with as many ladyfingers as needed to cover sides of pan. For bottom of pan, dip cookies in Grand Marnier only, omitting sugar. Trim to fit.
Spoon half of the cheese and chocolate mixture into pan, smooth the top. Sprinkle with half of the mixed berries. Top with more dipped ladyfingers, covering berries completely and trimming to fit. Follow with remaining cheese mixture. Top dessert with remaining raspberries. Cover; chill at least six hours, or overnight. Release pan sides and transfer cake to a serving platter. Garnish with white chocolate curls, if desired.
Makes 10 servings.
Click to Print 'White Chocolate Tiramisu With Raspberries'
Mash berries, heat and press through a sieve. Return berries to saucepan; add water and sugar mixed with cornstarch. Cook, stirring constantly until thickened. Cool.
Pour into crust, top with cream, garnish with fresh berries. Chill.
Click to Print 'Raspberry Dream Pie'
Place all ingredients into a blender in the order listed. Blend at a low setting for the
first minute, then the high setting until smooth. Serves 4.
Click to Print 'Raspberry Cream Smoothie'
Place half of the raspberries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine mesh sieve; discard seeds. Repeat with remaining berries. You should have about 1 cup sieved puree. Stir together sugar and cornstarch in a medium saucepan. Add sieved berries. Cook and stir over medium heat until thickend and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool slightly, then cover and chill. Makes about 1 cup sauce
Click to Print 'Raspberry Sauce'
Process berries in a blender or food processor until smooth. Strain mixture into a
small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves.
Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate,
stirring constantly until chocolate melts. Let mixture cool until it is lukewarm.
Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large
In a medium bowl, whip remaining 11/2 cup cream to soft peaks. Fold into melted
chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a
cake. Yield: 3 cups
Click to Print 'Raspberry White Chocolate Mousse'
Crush 1 quart (roughly 2 pints) raspberries and add one cup of sugar. Let stand ½ hour. Soak 2 tablespoons of gelatin in 3 tablespoons of water, dissolve in 3 tablespoons of boiling water. Stir into berries. Add one tablespoon lemon juice. When almost set, fold in 2 cups of whipped cream. Pour into pie shell and cool. Sprinkle top with granola, coconut, chocolate shavings, or more whipped cream and fresh berries.
In a saucepan over medium heat, combine the sugar, water and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot and the sugar is dissolved. Set aside to cool slightly.
Line a 1-quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (like a heavy plate with a can on top), and refrigerate overnight.
The next day, remove plastic wrap, and invert onto a plate. Serve chilled topped with whipped cream. Yield: Serves 4
Stir together first three ingredients in a bowl with wire whisk; set aside. Cream softened butter with mixer; add sugar gradually, beating well after each addition until mixture is fluffy and light. Stir in egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well afer each
addition. Spread cake batter in greased, floured 13x9x2-inch baking pan. Spread the berries evenly over top of batter. Bake at 350 degrees for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients, spread over cake, leaving berries exposed. Serve warm, with vanilla ice
cream. Yield 16-20 servings.
Mix sugar, cornstarch, water, and vanilla. Cook over medium heat until thick. Add berries and pour into baking dish. For topping, mix flour, sugar, and margarine as if making pie dough. Add egg. Mixture should appear crumbly. Sprinkle over fruit mixture. Bake at 400 degrees for about 40-45 minutes or until topping is lightly
Puree 1 1/2 cups of the fresh raspberries in a small blender. Add the sugar, white pepper, lemon juice, and water. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl. Add 2 tsp. of the lemon zest.
At serving time, heat the sauce slowly to boiling, then remove it from the heat. Stir in the reamaining 1 1/2 cups of fresh berries. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves.
Makes about 2 cups. 15 cal, 0g fat, 0mg sodium, 1g fiber; per Tbs.
In saucepan, mash 1 quart strawberries. Add remaining 1 c. sugar and cornstarch. Cook over medium heat, stirring, until mixture is thickened. Fill lined pie plate with remaining 1 quart of strawberries. Pour cooked berry mixture over and chill several hours before serving with whipped cream. Makes six servings.
Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, jellying point, depending upon whether a firm or soft jam is desired.
As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving 1/4 inch (6mm) head space. Adjust caps.
Process 15 minutes in boiling water bath. Yield: about 3 to 4 pints.
Note: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; then add sugar and proceed as above.
Combine fruit, mint, and lemon juice with raspberry syrup. Serve with pound cake or shortcake.
Makes 8 servings.
Cut squash. Boil until tender. Beat eggs. Blend in mayonnaise and add onion and thyme. Stir in cooked squash. Add salt and pepper to liking. Pour into casserole dish. Sprinkle with cheese and dot with margarine. Bake in uncovered pan, 375 degrees, 20 minutes or until puff.
Makes 4 servings.