Dr. Young's Pond
Berry Farm


   

Dr. Young's Pond Berry Farm Favorite Berry Recipes
NC 210 N, Angier, NC 27501
919-639-6360
www.DrYoungsPondBerryFarm.com

Freezing berries: Whole, unsweetened blackberries and blueberries can be frozen
in containers without sugar.

Washing berries: Whole berries should be stored unwashed in the refrigerator
and washed when taken out to be used.

1. Easy Berry Cobbler

Melt 3/4 stick butter in an 8 x 8 x 2 baking pan. Mix 1 C flour, 1 C sugar, 1 C milk, and 1 t almond extract (optional) into butter. Top with 4 C berries (or more). Bake until brown at 350 degrees for 45 min. to 1 hr.. This will make a very doughy cobbler. Add 1 t. baking powder for a drier one.

2. Berry Pie

Fill 1 unbaked 9-inch pie shell with 6 C berries. Mix and pour over fruit the following: 5 t flour, 1 C sugar, 1/2 t cinnamon, 1/4 t ginger, and 1/8 t nutmeg. Top with 2 T butter cut into small pieces and dotted on top. Cover with top crust and slit top for steam escape. Bake at 425 degrees for 1 hr.

3. Berry Muffins

Beat 1 egg slightly with fork. Stir in 1/2 C milk and 1/4 C cooking oil. Sift together and add 1/2 C flour, 1/2 C sugar, 2t baking powder, and 1/2 t salt. Blend in carefully 1 C fresh chopped berries. Bake at 400 degrees for 20-25 min.

4. Blackberry Cream Pie

Combine 1 C sugar, 8 oz. Sour cream, 3 T flour, and 1/8 t salt: stir well. Place 4 C blackberriesin a 9-inch pastry shell: sprinkle 1 T sugar over berries, cover with sour cream mixture. Combine 1/4 c fine bread crumbs, 1 T sugar and 1 T melted butter; sprinkle overtop. Bake at 375 degrees for 1 hour or until center of pie is firm. Refrigerate.

5. Blueberry Soup

Place 2 pints blueberries, 1/2 cup sugar, 1 cup water, and 1/4 t tsp cinnamon in a saucepan over mediumheat until sugar dissolves and berries are tender, stirring often.Put berry mixture in a blender and add 2 cups plain yogurt and 1/2 cup orange juice. Puree. Add water or juice to taste. Cover and chill until cold.

6. Blackberry Vinegar

Place 2 cups blackberries, 1 tsp whole coriander, 2 one-inch strips of lemon rind, 2 inch strips of orange rind in a 1 quart jar. Fill to the top with white vinegar.Cover tightly and store in a cool, dark place for 2 weeks. Strain with cheese cloth and bottle. Makes 3 cups.

7. Blueberry Syrup

Crush 3 C fresh or frozen blueberries in a bowl or process 1 min in a blender. Combine with 3 C sugar and 1 C water in a glass or enamel pan. Cook over medium heat for 30 min, stirring regularly. Remove form heat and stir in 1/4 C lemon juice, Strain through cheesecloth and pour syrup into sterilized jar. Cool before using. Discard pulp.Store in frig for up to 6 months.

8. Fresh Blueberry Pie

Combine 1 cup sugar, 5 T flour, 1/2 cup water and 1 cup berries in a saucepan and cook until it thickens. Prepare a baked pie shell. Place 3 cups berries in the shell. Cover with the cooled sauce. Decorate with whipped cream.

9.Blueberry Pound Cake

Cream together 1 C butter and 2 C sugar. Add 4 eggs, one at a time, 1 t vanilla, 2 & 3/4 C flour, 1 t baking powder, 1/2 t salt. Coat 2 C fresh blueberries w/ additional 1/4 C flour. Fold gently into batter which will be stiff. Coat bundt pan w/ 2 T softened butter and 1/4 C sugar. Put batter into bundt pan. Bake at 325 for 70 min. Cool 10 min and turn out of pan.

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