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Recipes and helpful ideas on how to use and preserve our delicious berries.
Have a favorite way you like raspberries or blackberries? If you have a delicious way, and would like to share
it with others, let us know.
Fresh Berry Pie
9 inch prepared, baked pie crust or graham cracker crust
3 ½ cups fresh, whole berries
1 cup mashed berries
3 TBS cornstarch
¾ cup cold water
½ to 1 cup sugar (to taste)
1 tsp. lemon juice
1 cup whipping cream – whipped and sweetened
Mix cornstarch, sugar, and water in saucepan; add water and mashed berries; stir to mix. Cook over
medium heat, stirring constantly until thickened and bright colored. Add lemon juice, cool
10 minutes, fold whole berries into sauce, and pour into pie shell. Chill and top with whipped cream. Combinations of fruit
may be used – peaches and/or berries.
Freezing Berries
Dry berries freeze best. If you plan to freeze your berries,
take them home and put them in your freezer as soon as possible without washing. If you have picked carefully and not
smashed them, you may set the entire container in the freezer when you arrive home. If some are wet or crushed, spread the
berries on a cookie sheet before freezing. After 24-48 hours, remove the container from the freezer and give it a sharp rap
on your counter. Pour the loosened berries into freezer bags, seal, and return to your freezer. The berries will be individually
frozen and may be measured out as needed for pies, cobblers, and baked goods.
You may also freeze berries in light sugar syrup. Heat 1 cup
of sugar in 3 cups of water, stirring until dissolved. Bring to a boil, stirring constantly for 10 minutes. Cool before pouring
on berries in freezer container.
Canning Berries
One of our customers has shared the
following information with us on how to easily can blackberries and raspberries.
Wash canning jars, then sterilize in water bath in canning kettle. Put jar
lids in hot water bath. Remove one jar at a time, dump out water, half fill jar with fresh picked berries while gently shaking
to fill all spaces. Add sugar, then more berries while gently shaking jar. Fill jar within ½’ of top with boiling water.
Cover with lid and put jar back in canner. Do the same for each jar. Boil jars (pints- 15 min., quarts – 20-25 min).
When done, remove jars, allow to cool, label, and store. Sugar requirements: Blackberries- 1 tablespoon/pint, 2 tablespoons/quart;
Raspberries- ½ tablespoon/pint, 1 tablespoon/quart. Canned berries can be used for pies, cobbler, sauce, etc. Check with a
complete cookbook for more details on canning if you are unfamiliar with this process.
Bishops Blackberry Sauce
1. Pulse
berries in blender or food processor.
2. Sieve
to remove seeds if desired.
3. Measure
into sauce pan.
4. Add
½ - ¾ cup sugar or sweetening for each cup of berries.
5. Simmer
for 10 minutes.
6. Serve
on ice cream, cake, pancakes, or biscuits.
Sauce may be frozen or canned.
Raspberry Iced Tea
4 qts. Water
1.5 cups sugar
12 oz. raspberries
10 tea bags
¼ cup lemon juice
In a large kettle, bring water and sugar to a boil. Remove from the heat; stir until sugar is
dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and
tea bags. Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice.
Berry Romaine Salad
makes 12 servings, prep time 10 minutes,
broil time 2 minutes
2 heads romaine lettuce, torn into bite size pieces
1 pint berries (raspberries, blackberries, blueberries, strawberries or
combination)
1 medium-sized red onion, sliced thinly
2 tablespoons sesame seeds
3/4 cup mayonaise (light works)
1/3 cup sugar
1/4 cup milk (rice or soy may be substituted)
2 tablespoons vinegar
-Tear romaine lettuce into bite-sized pieces, slice onion, halve or slice
large berries
-Toss together in large bowl
-Heat broiler. Spread sesame seeds on baking sheet and toast under broiler
for 1-2 minutes, watching closely.
-Add seeds to lettuce-berry mixture
-Whisk mayonnaise, sugar, milk, and vinegar together in small bowl; add
to salad and toss just before serving or serve on the side.
Fruit Pone
blueberries, raspberries, cherries, blackberries
2 c. flour
1 c. sugar, or a little less
2 tsp baking powder - mix together w/fork
2 tbsp. butter or margarine softened - pour on top of dry ingredients
1 c. milk - add to above and stir with spoon
-Add 2 cups washed and drained berries (Suzanne dries them on paper
towels), - stir . Use only 1 1/2 cups blackberries halved, if they are juicy
-Pour into 8" pan May double for 9x13 pan
DO NOT GREASE PAN
-Bake at 350 for about 45 min or until toothpick in center is clean
BLACKBERRY
AFTER SCHOOL BARS
2 cups fresh or frozen blackberries or raspberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 cup all-purpose flour
1 cup quick cooking oats
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
1/2 cup melted butter or margarine
Filling: in a medium saucepan combine berries, sugar, water, lemon jice and 1/2 teaspoon cinnamon. Bring to a boil.
Reduce heat. Simmer, uncovered, for about 8 minutes or until slightly thickened, stirring frequently. Remove from heat.
For cake and topping layers: In a mixing bowl, stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon,
and baking soda. Stir in melted margarine or butter til thoroughly combined. Set aside 1 cup of mixture for topping. Press
remaining oat mixture into ungreased 9x9x2 inch pan. Bake in a 350 degree oven for 20-25 minutes until lightly browned.
Carefully spread blackberry filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture
on and into filling. Bake in the 350 degree oven for 20-25 minutes more until topping is set. cool in pan on a wire rack.
Laura used raspberries and baked these for 10 minutes during this baking. Cut into bars.
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