GINGER BERRY CRISP

Patricia Harbin of Louisa

INGREDIENTS:

	4 cups fresh or frozen berries
	¼ cup crystallized ginger
	1 cup almond flour
	¼ cup coconut oil or butter
	1 t vanilla extract
	2 T maple syrup or to taste

DIRECTIONS: Preheat oven to 375 degrees. Spray an 8" baking dish with nonstick spray; put berries and ginger in the dish. In a mixing bowl, combine remaining ingredients and mix until crumbly. Sprinkle topping over the berries and bake 30-40 minutes, until slightly browned. Serve warm with whipped cream or ice cream, if desired.

FRESH STRAWBERRY DESSERT

Wanda Simmers of Bridgewater

INGREDIENTS:

	1 cup flour
	1 stick butter or margarine, melted
	Dash salt
	8-oz. pkg. cream cheese
	½ cup powdered sugar
	8-oz. container Cool Whip
	1 cup sugar
	1 cup water
	2 T Clear Jel or corn starch
	2 T light corn syrup
	2 T lemon juice
	3 T strawberry Jell-O powder
	Red food color, if desired
	Fresh strawberries

DIRECTIONS: Mix first three ingredients, press flat in a 9" X 13" greased pan and bake at 325 degrees for 15 minutes. Using an electric mixer, combine cream cheese, powdered sugar and Cool Whip and spread on cooled crust. Cook sugar, water, Clear Jel or corn starch, corn syrup, lemon juice and Jell-O powder until thick. Cool and add food coloring if desired, as well as freshly sliced strawberries. Spread on top and chill until serving time.

BLUEBERRY-APPLE SUPREME CAKE

Judith Liskey of Harrisonburg

INGREDIENTS:

	21-oz. can apple pie filling
	14-oz. pkg. frozen blueberries
	1 cup sugar, divided
	1 pkg. yellow cake mix
	½ cup butter, melted
	1 cup chopped walnuts
	Whipped cream or ice cream, optional

DIRECTIONS: Lightly grease a 9" X 13" pan and spread apple pie filling on bottom. Toss frozen berries in ¾ cup sugar and spoon over apples. Sprinkle cake mix over fruit and drizzle with melted butter. Combine walnuts and remaining sugar and sprinkle evenly over top. Bake at 350 degrees for 45-50 minutes until golden brown. Serve warm with whipped cream or ice cream, if desired.

BLACKBERRY COBBLER

Mary Ann Turner of Luray

INGREDIENTS:

	½ stick butter
	¾ cup flour
	⅛ t salt
	½ t baking powder
	1 cup sugar
	¾ cup milk
	1½ cups berries

DIRECTIONS: Melt butter in baking pan. Mix flour, salt and baking powder together; combine with sugar. Stir in milk and pour batter over butter (do not stir). Sprinkle berries over batter and bake 50-60 minutes at 350 degrees or until crust is brown.

STRAWBERRY SPINACH SALAD

Barbara Horstmeier of Fort Valley

INGREDIENTS:

	16-oz. pkg. fresh strawberries, hulled and quartered
	10-oz. pkg. fresh spinach
	8-oz. pkg. feta cheese, cut into squares
	½ cup olive oil
	¼ cup brown sugar
	¼ cup balsamic or red wine vinegar
	2 T poppy or sesame seeds
	¼ t garlic powder
	Salt and pepper to taste

DIRECTIONS: In a large bowl, toss strawberries, spinach and feta. In another bowl, whisk remaining ingredients together, drizzle over salad and toss to coat.

CHERRY OR BERRY PUDDIN’

Cindy Johnson of Mt. Jackson

INGREDIENTS:

	½ cup butter
	1 cup sugar
	2 eggs, well beaten
	½ cup milk
	1 t vanilla extract
	2 scant cups flour
	⅓ t salt
	2 t baking powder
	3 cups cherries or berries

DIRECTIONS: Beat the butter and sugar until light and creamy. Add the eggs, then the milk and extract, and lastly the flour, salt and baking powder, sifted together. Beat well, add cherries or berries, and pour in a loaf pan. Bake at 375 degrees about 45 minutes or until done.

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