Berries:
Pick For This Summer
Selection
|
|
Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340;
Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
|
Blueberry Stuffed Brunch
Puff
From Lid Linhollm of the VA Dept. of Agriculture
Ingredients:
 |
1 loaf (1 lb. 3 oz.) fresh old-fashioned white
bread |
|
8 oz. light cream cheese, cubed into
1⁄2-inch pieces |
|
1 cup Virginia blueberries (may substitute
Virginia peaches or apples) |
|
2 T orange zest |
|
12 eggs |
|
2 cups low-fat milk |
|
1⁄2 cup pure maple syrup |
Directions: Remove crusts from bread, cube and
place half on bottom of spray-coated 9x13-inch casserole dish. Scatter
cream cheese, blueberries and orange zest over bread. Place remaining
bread over blueberries. Mix together eggs, milk and maple syrup; pour
evenly over entire pan. Cover and refrigerate 4 to 8 hours or overnight.
Bake, covered, at 350˚ for 30 minutes. Uncover, bake an additional 20
to 30 minutes or until puffed, browned, firm and thoroughly cooked. Makes
12 servings. (Recipe can be halved. Use 9x9-inch baking dish.)
Blueberry Syrup
For an added treat, top it off with this blueberry
syrup: Blend 3 cups of sugar, 6 tablespoons cornstarch and 3 cups of
water. Cook over medium-high heat, stirring occasionally, until mixture
boils, thickens and turns clear, about 7 or 8 minutes. Stir in 11⁄2
cups of Virginia blueberries and simmer until the berries burst. Remove
from heat and stir in 1 tablespoon fresh lemon juice and 2 tablespoons of
butter. Can be made ahead and micro-heated.
Graves� Mountain Lodge Blackberry Crumb Pie
From Rachel Graves of Syria
Ingredients:
|
1 cup sugar |
|
8-oz. carton sour cream |
|
3 T of all purpose flour |
|
1⁄8 t of salt |
|
4 cups fresh blackberries |
|
1 unbaked 9-inch pastry shell |
|
1 T sugar |
|
1⁄4 cup fine dry bread crumbs |
|
1 T sugar |
|
1 T butter, melted
|
Directions: Combine first four ingredients and
stir well. Place blackberries in unbaked pastry shell. Sprinkle 1
tablespoon sugar over berries. Spread sour cream mixture over berries.
Combine bread crumbs, 1 tablespoon of sugar, and butter; sprinkle over
top. Bake at 375˚ for 45 to 50 minutes or until center of pie is
firm.
Blueberry-Banana Loaf
From Janet Bailey of Richmond
Ingredients:
|
2 cups Bisquick |
|
3⁄4 cup quick oats |
|
2⁄3 cup sugar |
|
1 cup mashed ripe bananas |
|
1⁄4 cup milk |
|
2 eggs |
|
1 cup fresh or frozen blueberries, rinsed and
drained |
Directions: Heat oven to 350˚. Grease the bottom
of a 9x5x3-inch loaf pan. Mix all ingredients except blueberries in a
large bowl until moistened. Beat vigorously for 30 seconds. Fold in
blueberries and pour into the pan. Bake until a toothpick comes out clean
(about 45 to 55 minutes). Let cool for 10 minutes. Run a knife around the
loaf pan to loosen. Let loaf cool completely on a rack. Refrigerate.
Strawberry Bread
From Cindy Adams of Mechanicsville
Ingredients:
|
1 3⁄4 cups of unsifted flour |
|
1⁄2 t soda |
|
1⁄2 t salt |
|
1 1⁄2 cups sugar |
|
3⁄4 cup pecans |
|
1 t orange or vanilla extract |
|
1 1⁄2 cups of fresh strawberries |
|
2 eggs, well-beaten |
|
1 cup salad oil |
Directions:
Mix all dry ingredients, fold in the rest of the ingredients. Do not
over-mix, just fold all together. Bake at 350˚ in greased loaf pan
for approximately 1 hr. Will be golden brown on top. |
