left border berries
left border berries
left border berries
left border berries
left border berries
left border berries
left border berries
 
Berry Best Farm
     Berry Best Sign
                   Lebanon, Maine    www.berrybestfarm.com
Our Favorite Recipes for 2010
Raspberry Patch Crumb Bars
Blueberry-Rhubarb Crumble
Raw Berry Crisp
Martha Stewart's Blueberry Muffins
Fresh Blueberry Chicken Salad
Fresh Blueberry Pie
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"
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"
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
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"

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"
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!

 
Berry Best Farm
Lebanon, Maine    www.berrybestfarm.com