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.
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.
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
berries in blender or food processor.
to remove seeds if desired.
into sauce pan.
½ - ¾ cup sugar or sweetening for each cup of berries.
for 10 minutes.
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
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
-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.
a wonderful recipe for: blueberries, raspberries, blackberries or cherries
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
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.
|Made with fresh or frozen blackberries
Blackberry Iced Tea
--- Recipe adapted from Southern Living Magazine.
3 cups fresh or frozen blackberries (if frozen, thaw before using), plus additional berries for garnish
1 1/4 cups of sugar (more or less to taste)
1 tablespoon chopped fresh mint (we have some up beyond our barn to share) plus additional sprigs for
Pinch of baking soda
6 bags of black tea
4 cups boiling water
2 1/2 cups cold water
In a large pitcher, combine the blackberries and sugar. Use a wooden spoon to crus the berries and mix
them well with the sugar. Add thechopped mint and the baking soda. Set aside.
Place the tea in a large heat-proof measuring cup. Add the boiling water and steep for 3 minutes. Spoon
out the tea bags and squeeze them into the tea. Discard the tea bags.
Pour the tea into the blackberry/sugar mixture. Let stand at room temperature 1 hour. Pour the tea through
a mesh strainer and discard the solids. Return the tea to the pitcher.
Add cold water and stir well to dissolve sugar. Cover and chill until ready to serve.
Makes about 7 1/2 cups. Start to finish time is 1 hour and 10 minutes (10 minutes active).
To serve, pour into glasses filled with ice and garnish with mint and fresh berries on short wooden
Blend 1 cup frozen raspberries,
2 cups frozen blackberries, 1 peeled, sliced kiwi, ½ cup apple juice, 1 banana, ½ cup yogurt until smooth. Pour and serve.
(Substitute other fruits in season (honeydew melon, peaches, and cantaloupe – fresh or frozen). For a sweeter, non-dairy
beverage, puree 2 cups frozen berries, 2 cups fresh or frozen honeydew melon, 1-cup lemonade or orange juice, sugar or honey
to taste. Both recipes make two 24 – ounce servings. For a quick, complete breakfast, add ¼ cup toasted wheat germ to
- a favorite
Grease bottom of a 9 X 13 pan; preheat oven to 375 degrees.Crust:
2 sticks (1 cup) of margarine, 3 ½ cups flour, 1 TBS baking powder, 1 tsp. salt, ½ cup sugar, 1 cup cold milk Filling: 2 quarts
fresh or frozen (thawed) blackberries (other fruits may be combined), ½ cup sugar, 2/3 cup flour, ½ tsp. cinnamon
Cut margarine into bowl. Add dry ingredients; using fork or pastry
cutter mix to the texture of dry cornmeal. Pour in milk. Stir with fork until mixture forms a ball, adding more milk by the
tablespoon if needed. Divide into two balls, set aside. Mix ingredients for berry filling together. Toss lightly to coat berries
evenly. LIGHTLY roll out one ball of biscuit dough to cover bottom of 9 x 13 pan. Top with berry mixture. LIGHTLY roll out
second ball of biscuit dough. Cover berry layer. Cut steam vents and sprinkle top crust with sugar. Bake about 35 minutes
until golden brown. Serve with cold milk, cream, whipped cream, or ice cream.
Butter - 1/4 cup softened
Sugar - 3/4 to 1 cup
(depends on your taste)
Flour - 1 cup
Baking Powder - 2 teaspoons
Salt - 1/4 teaspoon
Milk - 1/2 cup
Juice - 1 cup of orange or
apple juice. Water if juice is not available
Blackberries - 1 cup
to 1 1/2 cup
Preheat oven to 375 degrees
Grease an 8 x 8 inch baking
Blend: butter, 1/2 cup sugar
Sift together: flour, baking
Stir flour mixture into butter
mixture with 1/2 cup of milk. Beat until smooth. Pour into prepared dish.
Sweeten the blackberries
by sprinkling about 1/4 to 1/2 cup of sugar over the fruit, then place the sweetened berries on TOP (the surprise) of
Pour 1 cup of fruit juice
over the sugared berries.
minutes until golden brown at 375oF
surprise is the way the batter bakes up and through the berries.
Serve with vanilla ice cream
Lazy Pie – an easy delicious berry dessert for raspberries, blackberries or blueberries
6-8 cups berries
2 cups sugar
1 stick butter
1-1/2 cup all purpose flour
4 tsp. baking powder
½ tsp. salt
1-1/2 cup milk
Put butter in 9 x13 baking dish,
place in 325 degree oven to melt. While melting, mix sugar, flour, baking powder, salt and milk. Pour directly
into baking dish over melted butter. Do not stir. Spoon fruit over batter. Do not stir. Bake at 325 degrees for
1 hour. Great with ice cream.
Looking for other berry recipes? - click the link below for hundreds more
Berry French Toast
(this makes a delicious breakfast)
1/2 cup sugar
2 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup water
4 cups fresh or frozen berries
4 eggs or 1 cup egg whites/egg substitute
1 cup fat-free milk
1 teaspoon vanilla extract
1/2 teaspoon salt
12 slices French bread (1 inch thick)
Pre-heat oven to 400 degrees F. Coat 9 x 13 x 2 inch baking dish with cooking spray.
In a large bowl, combine the sugar, cornstarch, cinnamon, and allspice; stir in water until smooth.
Add berries; mix gently. Pour into baking dish.
In a large bowl, beat the eggs (or substitute), milk, vanilla, and salt. Dip each slice of bread
into egg mixture; arrange slices over the berries mixture. Bake at 400 degrees for 20 - 25 minutes until toast is golden brown
and blueberries are bubbly.