One of the many, many things that I love about summer is berry picking. This past June I enjoyed strawberry picking in the Berkshires but the strawberry season has since passed. Fortunately, however, blueberries, blackberries, and raspberries are all in full swing! There are many places to pick berries throughout Berkshire County, so the question is "what do I do with all these berries once I've picked them?" Well, here are three delicious recipes that you can follow:
Blueberry Buckle
Ingredients:
3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Makes 1 8X8 inch cake
Source: www.Allrecipes.com
Raspberry Ice Cream
Ingredients:
4 cups of fresh raspberries.
1 cup of water.
Sugar.
2 ½ cups of whipping cream.
Directions:
Line a strainer with two layers of dampened cheesecloth. Set over large bowl.
In a medium saucepan, combine the raspberries and water. Slowly bring to boil.
Reduce heat and simmer gently until soft (approximately 10 minutes).
Pour into the cheesecloth-lined strainer.
Allow to stand until the juice has drained into bowl (approximately 30 minutes).
Gently squeeze the pulp to extract remaining juice.
Measure the raspberry juice into heavy medium saucepan. Add 1 cup of sugar for each cup juice.
Cook over low heat, swirling pan occasionally, until the sugar dissolves.
Increase heat and boil the syrup 2 minutes.
Allow to cool completely.
Mix 2 ½ cups of syrup with cream.
Refrigerate until thoroughly chilled.
Process raspberry mixture in an ice cream maker according to manufacturer's directions.
Freeze in a covered container several hours.
Serve as desired.
Source: www.raspberryrecipes.net
Summer Blast Smoothie
Ingredients
1 cup fresh blackberries, or more to taste
5 large strawberries, hulled and halved
1 large banana
1/3 cup orange juice
2 cups crushed ice
1 teaspoon white sugar, or to taste (optional)
12 fresh blackberries
Directions
Place 1 cup blackberries, strawberries, banana, orange juice, and ice into a blender in that order, and blend on high speed until smooth, 30 seconds to 1 minute. Pour into 4 glasses and top each serving with 3 blackberries for garnish.
Serves 4
Source: Allrecipes.com
Blueberry Buckle
Ingredients:
3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Makes 1 8X8 inch cake
Source: www.Allrecipes.com
Raspberry Ice Cream
Ingredients:
4 cups of fresh raspberries.
1 cup of water.
Sugar.
2 ½ cups of whipping cream.
Directions:
Line a strainer with two layers of dampened cheesecloth. Set over large bowl.
In a medium saucepan, combine the raspberries and water. Slowly bring to boil.
Reduce heat and simmer gently until soft (approximately 10 minutes).
Pour into the cheesecloth-lined strainer.
Allow to stand until the juice has drained into bowl (approximately 30 minutes).
Gently squeeze the pulp to extract remaining juice.
Measure the raspberry juice into heavy medium saucepan. Add 1 cup of sugar for each cup juice.
Cook over low heat, swirling pan occasionally, until the sugar dissolves.
Increase heat and boil the syrup 2 minutes.
Allow to cool completely.
Mix 2 ½ cups of syrup with cream.
Refrigerate until thoroughly chilled.
Process raspberry mixture in an ice cream maker according to manufacturer's directions.
Freeze in a covered container several hours.
Serve as desired.
Source: www.raspberryrecipes.net
Summer Blast Smoothie
Ingredients
1 cup fresh blackberries, or more to taste
5 large strawberries, hulled and halved
1 large banana
1/3 cup orange juice
2 cups crushed ice
1 teaspoon white sugar, or to taste (optional)
12 fresh blackberries
Directions
Place 1 cup blackberries, strawberries, banana, orange juice, and ice into a blender in that order, and blend on high speed until smooth, 30 seconds to 1 minute. Pour into 4 glasses and top each serving with 3 blackberries for garnish.
Serves 4
Source: Allrecipes.com
Categories:
Just for Fun
