Berry
Best Farm 
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Our Favorite Recipes for 2010
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Raspberry Patch Crumb Bars
Ingredients
3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries
Directions
In a large bowl, combine the flour, 1 cup sugar, baking
powder, salt and cinnamon. Cut in shortening until mixture resembles coarse
crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a
greased 13-in. x 9-in. baking dish.
In a large bowl, combine cornstarch and remaining sugar;
add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb
mixture.
Bake at 375° for 35-45 minutes or until bubbly and golden
brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3
dozen.
Editor's Note: If using frozen raspberries, do not thaw before tossing
with cornstarch mixture.
Source: "TASTE OF HOME"
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Blueberry-Rhubarb Crumble
Ingredients
6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream (optional)
Directions
In a large bowl, combine the blueberries, rhubarb, sugar
and flour. Transfer to a greased 13-in. x 9-in. baking dish.
For topping, in a large bowl, combine the oats, brown
sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over
fruit mixture.
Bake at 350° for 45-55 minutes or until the fruit is
bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop
with whipped cream desired. Yield:
12 servings.
Editor's Note: Cobbler may also be grilled. Place fruit mixture in
a disposable foil pan; cover with foil. Grill, covered, over medium heat for 40
minutes or until bubbly. Carefully remove foil and sprinkle topping over fruit.
Replace grill cover; grill 15-20 minutes longer or until topping is golden
brown.
Source: "TASTE OF HOME"
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Raw Berry Crisp
Serves 8
No Bake, Gluten free!
Rich nuts and sweet dates make a tasty topping for mixed
berries in this no-cook version of Berry Crisp.
Ingredients
6 cups mixed berries, such as blackberries, blueberries,
raspberries and sliced strawberries
1 tablespoon pure maple syrup, more or less to taste
depending on sweetness of berries
1 cup raw pecans
1/2 cup raw walnuts
1/2 cup pitted dates, roughly chopped
1/2 teaspoon ground cinnamon
Directions
In a (7- x 11-inch) dish, toss berries with maple syrup.
Put pecans, walnuts, dates and cinnamon into a food processor and pulse until
coarsely ground. Scatter nut mixture over berries and serve immediately, or
chill until ready to serve.
Nutrition:
Per serving (about 5oz/146g-wt.): 240 calories (140 from
fat), 16g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 25g total
carbohydrate (8g dietary fiber, 16g sugar), 5g protein
Source: WHOLEFOODS
MARKET
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Martha Stewart's Blueberry Muffins
Ingredients
1 stick (1/2 cup) unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 teasp. baking powder
1/2 teasp. salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teasp. vanilla extract
1/2 cup milk
Directions
Preheat oven to 375˚. Generously butter a 12-cup muffin tin and dust with flour tapping out excess. Set aside. In medium bowl, whisk together flour, baking powder and salt. Working over the bowl, toss the blueberries in a fine sieve with 1 1/2 teasp. of flour mixture to lightly coat. Set all aside.
In a bowl beat butter and sugar at medium speed until light and fluffy, about three minutes. Add the eggs, one at a time. Mix in vanilla.
With mixer at low speed, add the flour mixture, beating until just combined; do not over mix. Fold in blueberries using a rubber spatula. Divide the batter evenly in muffin tin.
Bake rotating the pan half way through, until muffins are golden brown, about 30 minutes. Cool on a wire rack for 10 minutes, then turn out muffins.
Source: "Martha Stewart's Baking Handbook"
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Fresh Blueberry Chicken Salad
Ingredients
3/4 cup yogurt
3 Tbs. mayonnaise
1 teasp. salt
1/8 teasp. white pepper
2 cups cubed cooked chicken
1/3 cup thinly sliced green onions
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper
2 cups blueberries, divided
Mixed crisp salad greens
Directions
In a glass bowl, mix yogurt, mayonnaise, salt and pepper until well blended. Add chicken, green onions, celery and bell pepper. Stir to mix well. Fold in 1-1/2 cups blueberries. Cover and chill 30 minutes.
Serve over salad greens. Garnish with 1/2 cup blueberries. Serves 4.
Source: "The Joy of Blueberries"
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Fresh Blueberry Pie
Ingredients
3/4 cup sugar
3 Tbs. cornstarch
5 or 6 cups fresh blueberries
1/4 cup water
1 Tbs. butter
1 Tbs. lemon juice
Directions
Combine in saucepan: 3/4 cup sugar and 3 Tbs. cornstarch.
Add the 3 cups of fresh blueberries, 1/4 cup water, and 1 Tbs. lemon juice.
Cook over low heat, stirring constantly until mixture thickens and boils. Remove from heat, stir in 1 Tbs. butter. Cool. Add 2-3 cups fresh blueberries. Pour into a prebaked 9" pie shell. Chill several hours. Garnish with whipped cream. YUMMY!
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