Some family favorites!
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 minutes to 1 hour.
This will make a very doughy cobbler. Add 1 t. baking powder for a drier one.
- 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.
- 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, 2 t baking powder, and 1/2 t salt.
- Blend in carefully 1 C fresh chopped berries.
- Bake at 400 degrees for 20-25 min.
Blackberry Cream Pie
- Combine 1 C sugar, 8 oz. Sour cream, 3 T flour, and 1/8 t salt: stir well.
- Place 4 C blackberries in a 9-inch pastry shell.
- Sprinkle 1 T sugar over berries and cover with sour cream mixture.
- Combine 1/4 c fine bread crumbs, 1 T sugar and 1 T melted butter; sprinkle over top.
- Bake at 375 degrees for 1 hour or until center of pie is firm.
- Place 2 pints blueberries, 1/2 cup sugar, 1 cup water, and 1/4 t tsp cinnamon in a saucepan over medium heat 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.
- Place 2 cups blackberries, 1 tsp whole coriander, 2 one-inch strips of lemon rind, and 2 one-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.
- 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 from heat and stir in 1/4 C lemon juice.
- Strain through cheesecloth and pour syrup into sterilized jar. Discard pulp.
- Cool before using. Store in fridge for up to 6 months.
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.
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.
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.
Printer friendly version: Dr Young’s Pond Berry Farm Favorite Berry Recipes