Recipe: Recipes Using Berries (46)

recipelink.com Chat Room Recipe Swap
07-31-2000 - 46 Berry Recipes

calliope,.NY (05:27:58) : I think that fruit balances Brie cheese so well...so here are several variations for you...some having berries!

ROASTED GARLIC, BRIE AND GRAPE CROSTINI

Grapes marinated in Port with rosemary and them combined
with the mild roasted garlic and the creamy cheese lead to an
inventive appetizer. Use both red and green grapes for a pretty presentation. about 30 garlic cloves, peeled
1/2 cup olive oil
1 teaspoon dry thyme

3 cups seedless grapes, halved
1/2 cup ruby Port
1/2 Tbsp. chopped fresh rosemary

2 baguettes, cut diagonally into slices, toasted

1-pound Brie cheese, sliced and at room temperature or warmed
carefully in the oven to spreading consistency
don't discard the rind!...it does add to the flavor.Preheat oven to 325 F. Combine garlic and oil in small baking dish. Bake
until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons
oil. Transfer garlic to processor or mash with a fork to a paste in a small
bowl with the thyme and some fresh black pepper
(Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Mix grapes, Port and the rosemary in bowl. Let stand one hour or longer.

Spread each toast slice with 1 teaspoon garlic. Top with grapes,
cut a slice of the warm Brie and place on top. Then, enjoy!

OR!!!...try the following fruit toppings instead of the grapes omitting the garlic spread if it's too much for the fruit spread you choose from this list.....

-----Blueberry Chutney-----
1 C. Blueberries
2 T. Onions -- chopped
1 1/2 T. Fresh Ginger Root -- grated
1/4 C. Brown Sugar, Packed
2 T. Cider Vinegar
1 1/2 T. Corn Starch
1/8 T. Salt
1 3-Inch Cinnamon Stick

Combine all ingredients in a large sauce pan. Bring to a
boil over medium heat. Boil 1 minute. Remove cinnamon
stick. Cover and refrigerate 30 - 45 minutes.

OR....

1 (12 oz.) package fresh cranberries...or you could use, blueberries!
3/4 cup firmly packed brown sugar
1/3 cup currants
1/3 cup water
1/8 tsp. dry mustard
1/8 tsp ground ginger
1/8 tsp. ground cardamom
1/8 tsp. ground allspice
1/8 tsp. ground cloves
1 round Brie (35 ounces)

Combine the first 9 ingredients in a medium saucepan. Cook over medium heat, stirring
constantly, 8 minutes or until cranberry skins pop. Set aside, and let cool.

OR.......

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 tablespoons chopped fresh rosemary
3 large garlic cloves, finely chopped
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup blanched slivered almonds, toasted

OR.............

1 tb Vegetable oil
1 Red onion; chopped
4 Ripe plums; diced
1 Jalapeno pepper; diced or
; 1/4 tsp chili flakes
1/4 c Lime juice
2 tb Fresh coriander; chopped or
; basil leaves
Salt
Pepper

calliope,.NY (04:57:25) :

Calliope's Summer Chicken Salad

+ 2 bunches watercress, washed, and
dried, and/or romaine, Belgian endive, whatever greens you like.
+ 3-4 whole poached chicken breasts, no skin or bone.
( see poaching method below)
+ 1 med. red onion sliced thin and chopped, or scallions if you prefer
+ 4-6 ripe pears , sliced, added only upon serving
+ 1-cup. blueberries
* 1-cup red, green or both, grapes, sliced in half
+ med. sized wedge of Gorgonzola or other quality
blue-veined cheese
+ 4-6 ribs diagonal sliced celery, one thin sliced red pepper Dressing + 1-1/2 tbsp. drained green peppercorns mashed with mortar and pestle
added after dressing has been blended
+ half cup. red wine vinegar plus 1 Tbsp. raspberry vinegar
+ 1 cup extra virgin olive oil or oil of your choice
+ salt to taste
+ freshly ground black pepper
+ handful flat parsley , some fresh basil, if you wish
+ half tsp. dried marjoram
+ 1 and half cups walnuts, toasted. Use half cup in dressing other cup,
chop and sprinkle over top at serving time
+ one clove garlic
+ 2 tsp. Dijon mustard
+ 1 tsp. sugar
Churn in blender till smooth, then add green peppercorns...this will make more than you need.

Method....In a large, deep skillet or big soup pot, bring 2-3 inches of water to a boil with
a couple of bay leaves, 4-5 dashes of ground cloves and one sliced clove of
garlic. Add chicken breasts and poach at a gentle boil, turning once for 7 minutes
Turn off heat and let them cool in the broth for half an hour. Remove, slice
thin and while still warm, pour over some of your dressing. Cover and refrigerate
while you make the rest of the salad. Add more dressing once whole salad is
assembled.

NOTE.........A nice warm French or Italian bread with butter and chives would be an obvious
accompaniment....but perhaps you'd like to try it with potato pancakes, served
topped with cinnamon applesauce.

Victoria__Pa (03:17:27) : RASPBERRY DELIGHTFUL

1-3oz. pkg, raspberry jello
1-10oz. bag frozen raspberries
1 med. banana ,mashed
1/2 c. canned pineapple juice
1 c. boiling water

Dissolve jello in boiling water. Stir in berries, juice,and banana. pour into bowl or mold and refrigerate till firm. Serve with whipped cream and additional raspberries if desired. * I have used blueberries and strawberries also.

Julie.C/S.Africa (03:01:55) : Blueberry Summer Pudding

serves 4 to 6

12 or more -inch-thick slices stale white bread (crusts removed)
1 quart fresh blueberries
cup red or black currants (optional)
cup sugar (or more to taste)
2 to 3 tablespoons Grand Marnier
1 cup heavy cream whipped
Trim the bread slices so that you can completely line (without gaps) a glass or ceramic bowl, to use as a mold. Heat the blueberries and currants with the sugar until juice begins to ooze.

Add the liqueur.

Pack the fruit into the bread-lined mold and reserve some of the juice. Cover the fruit with layer of bread and pour the juice over it. Cover the top layer of bread with a plate and a heavy can or two (to weight it so that the fruit will soak into the bread). Refrigerate for 24 hours and unmold just before serving. Serve with lots of whipped cream. Gina,Fla (01:49:15) :
Burgundy/Louisiana (03:11:50) : Cranberry Conserve

3/4 cup chopped and seeded orange (about 1 medium)
2 cups water
1 quart cranberries
1/2 cup raisins
3 cups sugar
1/2 cup chopped walnuts or other nuts

Combine orange and water in a large saucepot. Cook rapidly until peel is tender, about 20 minutes. Stir in cranberries and raisins. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly almost to gelling point, about 8 minutes. As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking; stir well. Ladle hot conserve into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 4 half pints

Gina,Fla (01:47:49) : CRANBERRY MEATBALLS

1 1/2 pounds lean ground beef
1 envelope dry onion soup mix
2 slices white bread
1/4 cup milk
16-ounce can whole berry cranberry sauce
2/3 cup ketchup
1/3 cup water

Combine ground beef and onion soup. Soak the bread in the milk until absorbed. Add to beef mixture and blend thoroughly with your hands.

Lightly coat a 9-by-13-inch pan with vegetable oil spray. Shape meatballs into desired size; arrange in single layer in baking pan.

Stir together the cranberry sauce, ketchup and water and pour over the meatballs. Cover pan tightly with foil. Bake for 50 minutes at 350 degrees, turning meatballs at least once. Remove foil and bake an additional 10 minutes.

Makes about 36 appetizer-size meatballs.

Gina,Fla (01:47:04) : Warm Blueberry Cobbler

serves 10

1 2/3 c. sugar, divided
1/2 c. softened butter
1 1/2 c. self-rising flour
1 1/2 t cinnamon, divided
3/4 c. half-and-half
4 c. fresh blueberries
1/2 c. melted butter
Beat 1 c. sugar and 1/2 c. softened butter till creamy. Add flour, 1/2 t. cinnamon and half-and-half. Beat till blended.
Stir together blueberries, 1/2 c. melted butter, 2/3 c. sugar and remaining cinnamon. Spread half of mixture in bottom of greased 13x9 baking pan. Spoon flour mixture in mounds over berries. Spoon remaining berry mixture over the mounds. Bake 400 for 40 min. Serve warm with vanilla ice cream.

Gina,Fla (01:46:06) : Strawberry Torte

1 angel food cake, torn into pieces
1 can condensed milk
1 8 oz. cream cheese, softened
1 large container cool whip
1 can strawberry pie filling

Put 1/2 of the pieces of cake in the bottom of a glass trifle bowl. Mix the cream cheese with the condensed milk till well blended and smooth. Fold in the cool whip and blend well.

Pour half of this mixture over the cake pieces, top with strawberries, the remaining pieces of cake and on top of this the remaining of the cream cheese mixture. Refrigerate till ready to serve.

Gina,Fla (01:45:37) : Rustic Fresh Fruit Torta

serves 6

1 stick butter, softened
1 c. sugar
1 t. vanilla
2 eggs, room temp.
1 c. flour
1 t. baking powder
1 t. nutmeg
1 c. sliced fresh peaches or pears or mango
1/ c. cranberries or blueberries, coarsely chopped
1 T. cinnamon plus 1 T. sugar

Preheat oven to 350, grease a 9" round baking pan and sprinkle with sugar to coat. Set aside.

Cream butter and sugar till fluffy. Beat in vanilla and nutmeg and 1 egg at a time. Beat well. Add flour, baking powder and beat well. Spread in prepared pan, arrange peaches or pears decoratively on top dotted with the cranberries or blueberries. Sprinkle the cinnamon and sugar over. Bake for 1 hour. May be served with whipped cream.

Gina,Fla (01:45:03) : Raspberry Peach Cobbler

serves 4

1 c. fresh raspberries
1 large can peaches, reserve liquid for tea
2 c. flour
2 c. sugar
2 t. baking powder
2 eggs
2 T. butter, melted

Preheat oven to 350. Place raspberries in buttered 13x9 baking dish. Top with the peaches. Combine the flour, sugar and baking powder. Add the eggs and blend, the mix will be dry. Drop topping over fruit by tablespoons. Drizzle the melted butter over and bake uncovered for 1 hour. Cool to room temp before serving with vanilla ice cream.

Gina,Fla (01:44:39) : : Raspberry Almond (Thumbprint) Cookies

1/2 cup soft butter
1/3 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 egg separated
1 cup flour
3/4 cup chopped almonds
seedless raspberry jam

Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (usually overnight).

Slice logs. Dip pieces into egg and chopped almond. Place on greased cookie sheet. Make indent with thumb for jam and fill. Bake about 20 minutes at 300 degrees.

Gina,Fla (01:44:11) : Peaches, Raspberries and Blueberries with Wine

serves 6-8

2 lbs. peaches
2/3 c. sugar
1 1/2 c. fruity, dry white wine
1/2 pint raspberries
1/2 pint blueberries
zest of 1/2 lemon
couple of mint leaves washed

Wash the peaches, peel and pit them and cut into slices. Put them in a glass serving bowl, add sugar and wine and stir to blend.

Wash the raspberries and blueberries and add to bowl. Grate the lemon zest and blend well with bowl contents. Toss in the mint leaves. Refrigerate at least an hour to develop flavors.

Gina,Fla (01:43:44) : Parkesdale Farms' Strawberry-Pecan Cookies

makes 4 dozen

1 1/2 c. sugar
1 . shortening
1/2 t. baking soda
2 large eggs, beaten
3/4 c. strawberry puree (from 1 pint strawberries)
3 c. sifted flour
1 t. salt
3/4 c. chopped pecans

Preheat oven to 350 . In a large bowl of an electric mixer, cream sugar, shortening and baking soda; ad eggs and strawberry puree. Mix just till blended. Stir in flour, salt and pecans. Mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake 1 min. per pan.

Gina,Fla (01:42:56) : LEMON VERBENA POUND CAKE WITH STRAWBERRIES

FOR CAKE:
Butter and flour for greasing and dusting pans
1 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon freshly grated lemon zest
3 tablespoons finely chopped fresh lemon verbena (or 1 additional tablespoon lemon zest)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juiceFOR GLAZE:
1/2 cup plus 1 tablespoon powdered sugar
1 tablespoons fresh lemon juice
FOR GARNISH
4 cups sliced strawberries, or more if desired
Preheat oven to 325 degrees. Grease 2 loaf pans with butter and dust with flour. Invert pans and tap out excess flour.

Prepare cake: In medium bowl, whisk flour, baking powder, salt, zest and verbena.

In large bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition; add vanilla and beat until blended. Beat in half flour mixture. Beat in milk and lemon juice. Beat in remaining flour mixture until just combined.

Spoon batter into pans, smoothing top. Bake in middle of preheated oven 35 to 45 minutes or until golden brown on top and a toothpick comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.

Prepare glaze while cake is baking: In small bowl, whisk powdered sugar, a little at a time, into lemon juice, whisking until smooth and thick.

When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake can be prepared 1 day ahead and chilled, covered.

Cut room-temperature cake into slices. Top each slice with strawberries. If desired, sweeten strawberries with a little sugar and allow to sit 10 minutes before using. Makes 12 to 14 servings.

Source: Gourmet magazine, April 1996.

Gina,Fla (01:42:13) : Fritz's Strawberry Pie

1 prepared pie shell
1 quart strawberries
3 oz. cream cheese
1/2 c. powdered sugar

Glaze:
1 c. sugar
1 c. water
2-3 T. cornstarch
red food coloring

Blend cream cheese with powdered sugar really well and spread on bottom of pie shell. Slice strawberries and mound on top. Make glaze by combining glaze ingredients and cooking on med. heat in a small sauce pot, when it is thick take off the heat and let cool. Pour or spoon over berries. Keep pie refrigerated till ready to serve, Yummy!!

Gina,Fla (01:41:49) : CRANBERRY CHEESE BARS
Makes 24-36 bars

2 cups unsifted flour
1 1/2 cups oats
3/4 cup plus 1 tablespoon firmly packed brown sugar
1 cup margarine or butter, softened
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle(r) Brand Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup ReaLemon(r) Lemon Juice from Concentrate
1 ( 16 ounce ) can whole berry cranberry sauce
2 tablespoons cornstarch

1. Preheat oven to 350 degrees F. With mixer, beat flour, oats, 3/4 cup
sugar, and butter until crumbly. Set aside 1 1/2 cups mixture; press
remaining mixture on bottom of greased 13 x 9-inch baking pan. Bake 15
minutes, or until lightly browned.

2. Meanwhile, with mixer, beat cheese until fluffy. Gradually beat in
Eagle(r) Brand until smooth, stir in ReaLemon(r). Spread over baked crust.
Combine cranberry sauce, corn starch and remaining 1 tablespoon sugar.
Spoon over cheese layer. Top with reserved crumb mixture.

3. Bake 45 minutes or until golden. Cool and cut into bars. Refrigerate
leftovers.

Tip: Cut into large squares. Serve warm, top with ice cream.

Gina,Fla (01:41:15) : Recipe(tried): Blueberry Pie Revised
Posted By: David In Virginia
Date: June 10th 1999
Board: Tried and True/Heirloom Recipes

Hello Friends,
I posted this recipe last summer. I didn't realize until a month or so ago that while typing in the recipe I had left out an ingredient (the water), and Betsy had a TKL friend ask about it. She emailed me and I then gave her the proper quantities of water in the recipe.
Now, friends. I am going to repost this "correctly this time". And, I have worked with a pastry chef from my job and we've perfected this even more than my Aunt Tourmalines "Original" one. I just have to tell all of you to go out of your way on this recipe. I promise you...this will be a keeper and a favorite to all who enjoy the flavor of blueberries, and even convert a non-blueberry lover to this wonderful wonderful pie.

MY OH MY! BLUEBERRY PIE!

4 Cups Whole Fresh (ONLY FRESH) Blueberries (About 2 pints)
3/4 Cups sugar
1/4 tsp. salt
1/4 cup water
2 Tbsp. corn starch
1 tsp. butter (DON'T SUBSTITUTE)
1 Tbsp. lemon juice
9" baked pastry shell
1 egg white, whipped up a bit with 1/8 cup sugar and 2 Tbsp. water.(Eggwash)

To start with...The pie shell. Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Go ahead and bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the egg white/sugar mixture, and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.

Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.

Now. This blueberry filling is SO simple! But, you will agree that it's
one of the most delicious idea's you've tasted in a long time. Trust me on this one friends...this one is a "Keeper" for sure.

Combine sugar, salt, water, and cornstarch in a medium sized sauce pan, mix it up well, then stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent the stuff from sticking to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter 'em in the fresh baked pie shell, smooth 'em out nice and even. Then, take the cooked blueberry stuff and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.

Ohhhhhhh. Now. Slice a piece of this. The crust holds together like nothing you ever sliced, and the blueberries and such stay right in place. You gotta put a scoop of 'nilla ice cream on this dish. Watch out! The flavor of this will send you to the moon. Promise ya'll on this one! Blueberry season has just started, so I do hope ya'll print this out and TRY it. I give you my word on this.

You wont be sorry on this one friends!

Peace to all on TKL,
David In Virginia

Gina,Fla (01:37:41) : Cherry Banana-Fo-Fana Dessert

3/4 c. butter
1 1/2 c. flour
1 t. baking powder
1 1/2 c. cinnamon roasted almonds, peanuts & pecans rolled in 1/2 c. sugar, chopped
1 8 oz. pkg. cream cheese
1 c. sugar
1 t. vanilla
2 envelopes Dream Whip
5 bananas, sliced & sprinkled with juice of 1 lemon
1 can cherry pie filling mixed with 1 t. almond extract

Melt butter in bottom of glass 13x9" baking pan. Add the flour mixture blending well to be able to spread on bottom of pan. Sprinkle with 1 c. of chopped nuts mixture. Bake at 275 for 1 hour. Let cool.
Beat the cream cheese with sugar and vanilla. Prepare the Dream Whip accord. to pkg. dir. Fold it into the cream cheese mixture. Spread this mixture over the cooled crust. Top with the banana slices and then cover with cherry filling. Sprinkle remaining 1/2 c. chopped nuts over. Cover and chill. When ready to serve, cut into squares.
Serves 8-10

Gina,Fla (01:36:42) : Bumbleberry Pie

2 refrigerated pie crusts

1 c. blackberries
1 c. blueberries
1 c. raspberries
1 c. chopped rhubarb
1 c. sliced strawberries
1 c. sugar
1/3 c. flour
1 T. fresh lemon juice
Heat oven to 400 . Line a 9" pie plate with one of the pie crusts.

In a large bowl, combine all the filling ingred. Stir gently to mix. Spoon filling into crust. Top with second crust and crimp to your style. Cut slits decoratively on top and place pie on baking sheet in case of any spills. Bake 1 hour till golden brown around edges.

Gina,Fla (01:36:18) : Blueberry Bars

Crust ingredients:
1 cup flour
1/2 cup butter, softened
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F. Blend all ingredients and press into an 8 or 9-inch square pan. Bake for 15 minutes or until edges are just beginning to turn golden.

Filling ingredients:
a cup sour cream
1 egg, beaten
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons flour
2 cups fresh blueberries

Combine sour cream, egg, sugar, vanilla, almond extract, and salt. Beat until smooth. Fold in blueberries. Pour into shell and bake at 400 degrees F. for 25 minutes.

Topping ingredients:
3 tablespoons butter, softened
3 tablespoons flour
3 tablespoons sugar
1/4 cup sliced almonds

Combine all ingredients. Sprinkle over pie and bake 10 additional minutes. Chill before serving.

Gina,Fla (01:34:42) : Fresh Strawberry Sauce for Pancakes or Waffles

makes 1 qt.

3 qts. fresh ripe strawberries
1 1/4 c. cold water
1 1/2 c. sugar
3 T. cornstarch
few drops of red food coloring
1 t. vanilla extract

Wash, sort, hull and slice berries. Bring 1 c. water and sugar to a boil and boil for 5 minutes.

Mix cornstarch and remaining 1/4 c. water. Slowly whisk into the boiling syrup and return to a boil for 2 minutes.

Remove from heat and whisk in coloring. Stir in vanilla and berries, mash a little to thicken. Store in fridge for up to 3 days once it has cooled.

Gina,Fla (01:34:14) : CHERRY ALMOND CRUMB CAKE

serves 8

1 c. flour
1/3 c. sugar
dash of salt
1/4 c. chilled butter cut into small pieces
1/2 t. baking powder
1/4 t. baking soda
1/3 c. sour cream
2 T. milk
1 t. vanilla
1 egg
3 oz. cream cheese, softened
2 T. sugar
1 egg
1 c. cherry pie filling
1/4 c. sliced almonds

Preheat oven to 350

Combine 1st 3 ingred. and cut in butter till it resembles coarse meal. Reserve 1/2 c. of this mixture. and set aside.

Combine remaining mixture with next 6 ingred. and blend well. Spoon the batter into a greased 8" inch round tin. Combine cream cheese with 2 T. sugar and egg. Beat till smooth and spread evenly over batter. Dot with cherry pie filling and sprinkle with almonds and reserved crumb mixture.

Bake 30 minutes. Cool on wire rack.

Gina,Fla (01:33:10) : BLUEBERRY VELVET CHEESECAKE SMOOTHIE

Mary Corpening Barber and Sara Corpening Whitefor
Reprinted from Smoothie: 50 Recipes for High Energy Refreshment (Chronicle Books, 1997)

1 8-ounce container blueberry yogurt
1/2 cup grape juice
1/4 cup regular or low-fat cream cheese
1 tablespoon maple syrup
2 1/2 cups frozen blueberries

Combine the yogurt and grape juice in a blender. Add the remaining ingredients and blend until smooth. Serve immediately.

Yield: 2 servings

Gina,Fla (01:32:22) : Double Strawberry Pecan Muffins

2 cups self-Rising flour
1/4 cup sugar
2 eggs
1/4 cup butter, melted
1/2 cup strawberry yogurt
1/2 tsp. vanilla
3/4 cup chopped pecans, divided
3/4 cup strawberry preserves
1 1/2 tsp. sugar

Preheat oven to 375 F. Grease 12 regular size or 6 jumbo size muffin tins. In a large bowl, combine the flour and sugar, mix well. Combine eggs, butter, yogurt and vanilla; blend well using a whisk.
Add egg mixture to flour in large bowl, stirring just until moistened.
Gently fold in 1/2 cup pecans and the strawberry preserves.
Spoon batter into prepared tins. Sprinkle tops evenly with remaining
pecans and sugar.
Bake for 20-25 minutes or until golden brown.

Gina,Fla (01:30:15) : Strawberry Bread

Yields 2 loaves

2 10 oz. packages frozen strawberries, thawed
3 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
2 c. sugar
3 eggs, beaten
1 c. veg. oil
1 c. chopped pecans

Preheat oven to 350. Drain strawberries, reserving 1/2 cup juice. Mix together the flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans. Mix by hand until thoroughly combined. Pour into 2 greased and floured loaf pans. Bake 40-60 minutes

Spread:
1/2 c. strawberry juice
1 8 oz. package cream cheese

Blend together the strawberry juice and cream cheese till spreading consistency. Serve as a spread for the cooled and sliced bread.

Gina,Fla (01:29:07) : LEMON AND BLUEBERRY TEA CAKE
Recipe Courtesy of Emeril Lagasse

1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice

Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve

Yield: 1 loaf

Gina,Fla (01:28:01) : Fresh Strawberry Muffins

2 1/2 C. self-rising flour
2/3 cup sugar
3/4 tsp. cinnamon
1 1/2 C. sliced fresh strawberries
1 cup buttermilk
1/3 cup margarine, melted
1 1/4 tsp. vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
Vegetable cooking spray
1 1/2 T. sugar

Combine flour, sugar, and cinnamon in a large bowl and stir well. Add fresh
strawberries and stir well. Make a well in the center of the mixture.

Combine buttermilk, margarine, egg, and egg white; stir well. Add to dry
ingredients, stirring just until moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray. Sprinkle
1 1/2 T. sugar evenly over muffins. Bake at 350 degrees until golden brown.
Remove from pans immediately and let cool on a wire rack.

Gina,Fla (01:27:37) : CRANBERRY CHERRY FIG BREAD

This is superb for gift giving...freezes well....very moist and divine with a cup of coffee...best of all, it makes 2 loaves!

1 1/2 c. flour
1 c. whole wheat flour
1` 1/4 c. rolled oats
1 T. baking powder
1 T. ground cardamom
1 t. ground allspice
1 1/2 c. butter, softened
1 c. sugar
1/2 c. firmly packed light brown sugar
3 large eggs
1 1/2 c. fresh cranberries
1 1/2 c. mixed chopped figs and candied cherries
grated peel of 1 orange
1 1/2 c. milk
1/2 c. orange juice
1/4 c. sour cream

Oven at 375. Oil 2 loaf pans.
In large bowl, stir together flours, oats, baking powder, salt, spices.

In another bowl, cream butter and sugars. Beat in eggs one at a time. Mix in the chopped fruits and peel. Beat in milk, half and half, orange juice and sour cream. Add the flour mixture and blend only till combined. Divide the batter into the two loaf pans and bake for 50-60 minutes. Cool 5 minutes in pan, then invert and cool completely on rack.

Gina,Fla (01:27:07) : Blueberry Citrus Muffins

makes 12 muffins

2 c. sifted flour
1/2 c. sugar
1/4 c. brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh blueberries
1/4 c. butter, melted
8 oz. vanilla yogurt
1 egg
2 t. grated orange rind
1/2 t. lemon extract
2 t. vanilla extract

Heat oven to 375. Line 12 muffin tins with paper baking cups. In a large bowl, combine flour, sugars, baking powder and soda and salt. Add blueberries and toss to coat with flour. Set aside.

In another bowl, combine the cooled melted butter with yogurt, egg, orange rinds and flavorings. Beat until well blended. Stir the wet mixture into the dry mixture just until moistened. DO NOT OVER-STIR. Divide batter into tins and bake 20-25 minutes. Cool in pan on wire rack for 5 minutes. Remove from tins and serve dusted with powdered sugar on top once they are cool.

Gina,Fla (01:26:41) : BLUEBERRY BREAD

2 1/2 cups flour
3/4 cup sugar
1 tablsp. baking powder
dash of salt
1 tsp. cinnamon
6 tablsp. butter or margarine
2 eggs, slightly beaten
1 cup milk
1 tsp. vanilla
1 1/2 cups fresh blueberries

Into a large mixing bowl, put the flour, sugar, baking powder and salt. With a pastry blender or two forks, cut in the butter or margarine. When mixture resembles fine crumbs, add eggs, milk and vanilla. Stir gently just until moistened. DO NOT USE MIXER. Gently stir in the blueberries,, spoon into greased and floured loaf pan. Bake at 350 for 1 hour and 10 minutes or until done.

(1/2 cup of walnuts chopped may be added with the blueberries. One pint of blueberries makes two breads. It is easy to double this recipe to make two bread and they freeze well.)

Kelly~WA (12:28:58) :
BERRY STREUSEL MUFFINS

Serving Size : 12

-----STREUSEL TOPPING-----
1/2 c Golden brown sugar
-- (firmly packed)
1/4 c Unbleached all-purpose flour
1 1/2 tsp Grated lemon peel
1/2 c Chopped toasted pecans
2 tb Unsalted butter melted and cooled

-----BATTER-----
1 1/2 c Unbleached all-purpose flour
1/2 c Golden brown sugar (firmly packed)
1/4 c Sugar -- plus...
1 1/2 tsp Sugar
2 tsp Baking powder
1 1/2 tsp Grated lemon peel
1 t Cinnamon
1/4 tsp Salt
1/2 c Milk
1/2 c Unsalted butter melted and cooled
1 Egg
3/4 c Fresh blackberries
3/4 c Fresh raspberries

FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside.

FOR BATTER: Preheat oven to 350 F. Grease 12-cup muffin tin or line with 2-1/2 inch paper baking cups.

Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl. Make well in center.

Add milk, butter and egg to well and mix until smooth.

Fold in berries. Spoon batter into prepared tin, filling cups 2/3 full. Top each with 1 heaping tablespoon streusel. Bake muffins until tester comes out clean, 20 to 25 minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room
temperature.

Kelly~WA (12:27:46) : All-American Blueberry Muffins

Serving Size : 12

1 1/2 cups sugar
3/4 cup shortening
3 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1 1/2 cups milk
1 teaspoon vanilla
1 quart fresh blueberries

Combine the sugar and shortening until fluffy. Add eggs and beat again.
Slowly begin adding the dry ingredients. Add milk and vanilla. Mix in
blueberries gently. Pour into pre-sprayed muffin tins. Bake at 350
degrees for 20 - 30 minutes until golden.

Kelly~WA (12:27:20) : SIMPLE STRAWBERRY COBBLER

4 cups Sliced fresh Strawberries
1 cup All purpose Flour
1/2 teaspoon Baking Powder
1 cup Sugar
Egg -- beaten
1/4 cup Butter or margarine
Whipped topping -- or
Vanilla ice cream

Spread strawberries over bottom of greased 8 or 9" square baking pan.
Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with
fork until crumbly. Spread over berries. Dot with small pieces of butter or
margarine. Bake at 375 degrees F for 45-50 minutes. Serve warm with whipped
cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices
may be used instead of fresh.

Kelly~WA (12:26:06) : BLUEBERRY COBBLER

2/3 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
2/3 cup skim milk
2 cups blueberries
cooking spray

Combine Dry Ingredients in a bowl. Add milk and whisk until smooth.
Lightly spray a casserole disk with cooking spray. Pour in batter and
sprinkle blueberries on top. Bake in a preheated 350 degree oven for 40
minutes or until lightly browned.

Kelly~WA (12:25:47) : BERRY COBBLER

2 pt Boysenberries
1/2 pt Blueberries
1/2 pt Raspberries
1/3 c Sugar
1 tb -Flour, or up to:
1 1/2 tb Flour

-----COBBLER DOUGH-----
1 1/2 c Flour
3/8 tsp Salt
1 1/2 tb Sugar
2 1/4 tsp Baking powder
6 tb Unsalted butter
3/4 c Whipping cream

You may use a mixture of any berries available to you -- except
strawberries. Blackberries or boysenberries are nice for the bulk; a few
raspberries add a delicious perfume. Measure 4 1/2 cups of mixed berries
and toss them with the sugar and flour. Use the larger amount of flour if
the berries are very juicy. Let stand while you make the dough. Mix the
dry ingredients for the dough, leaving out the salt if you are using salted
butter. Cut in the butter until the mixture looks like coarse cornmeal.
Add the cream and mix lightly, until the dry ingredients are just
moistened. The dry ingredients for the topping can be prepared ahead --
even several days ahead -- and kept refrigerated. The cream can then be
added when you are ready to bake the cobbler. Put the berry mixture into a
1-1/2 quart gratin or baking dish. Make patties of the dough, 2 to 2-1/2
inches in diameter and 1/2-inch thick. Arrange them over the top of the
berries. Bake in a preheated 375 F oven for 35 to 40 minutes, or until the
topping is brown and the berry juices bubble thickly around it. Serve warm
with cream to pour over it.

Kelly~WA (12:24:56) :

FRESH FRUIT SALAD WITH CELERY-HONEY DRESSING
Yield: 16 servings

2 c Pineapple chunks, fresh
2 c Cantaloupe balls, fresh
1 c Grapes, green seedless
2 c Strawberries, fresh
1 c Blackberries, fresh

-------------------CELERY-HONEY DRESSING-------------------
1/2 c Sugar
1 tsp Mustard, dry
1 tsp Paprika
1/4 tsp Salt
1/3 c Honey
1 tb Lemon juice
1/4 c Vinegar
1 c Oil, vegetable
1 tsp Onion; grated
1 tsp Celery seeds

Combine fruit in a large bowl, tossing gently but
well. Refrigerate until thoroughly chilled. Serve
with Celery-Honey Dressing. Celery-Honey Dressing:
Combine first 7 ingredients in container of electric
blender; blend well. Slowly add oil, continuing to
blend until thick; stir in onion and celery seeds.
Cover and store in refrigerator. Yield: about 1-3/4
cups.

Kelly~WA (12:24:14) :

MORNING FRUIT SALAD

1/2 medium-size ripe cantaloupe
2 Ripe kiwi fruit
1 pt Ripe strawberries
1/2 pt Fresh raspberries/ Blackberries
3 tb Chopped fresh mint
Plus 4 whole sprigs for Garnish
1/4 c Fresh squeeze orange
Juice

Scoop out cantaloupe with melon baller and place balls in a bowl. You should
have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut
crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set
aside 4 of the most attractive strawberries for garnish. Hull and slice
enough strawberries lengthwise to make 1 cup, place in the bowl. Add
raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with
orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to blend together. Divide salad among 4 bowls. Garnish each with a whole strawberry and a sprig of mint.

Kelly~WA (12:23:44) :

Layered Fruit Salad

2 c Fresh peach slices OR
16 oz Can sliced peaches, drained
2 c Fresh blueberries
2 c Fresh strawberry slices
2 c Fresh green grapes
2 tb Lemon juice
1 tsp Grated lemon rind
8 oz Cream cheese; softened
1 c Whipping cream
1/4 c Powdered sugar
1/2 c Walnuts; chopped

In a large glass bowl layer fruit in order given. In a separate bowl
mix cream cheese, lemon juice and lemon rind. In another bowl whip
cream just until peaks form; add powdered sugar and whip to stiff
peaks. Fold cream cheese mixture and whipped cream mixture together.
Spread over fruit and sprinkle with walnuts. Serve immediately or
store, covered, in refrigerator.

Kelly~WA (12:23:25) :

Strawberries With Strawberry Sauce
(Diabetic)

4 cups fresh strawberries -- washed and stemmed
1 teaspoon sugar substitute
2 tablespoons fresh orange juice
1/2 cup fresh blueberries for topping

Divide 2 cups of strawberries among 6 dessert dishes. Puree the remaining
2 cups of strawberries in a blender with the sugar substitute and orange juice.
Pour the sauce evenly over the dessert cups. Top each dessert cup with
blueberries.

6 servings/Serving size: 1/2 cup

Kelly~WA (12:23:04) :

CHOCOLATE-DIPPED STRAWBERRIES

12 oz Semisweet chocolate pieces
6 tb Butter or margarine
1/2 tsp Vanilla
Strawberries with stems

Melt chocolate pieces in top of double boiler. Blend in butter and vanilla.
Dip strawberries in chocolate, swirling to coat evenly. Place on waxed
paper and set in cool dry place.Kelly~WA (12:22:45) :

Brown Sugar Strawberries

Yield: 12 Servings

2 pt Strawberries (4 cups)
2/3 c Plain yogurt
2/3 c Loosely packed brown sugar

Rinse and dry strawberries, but do not hull. Place strawberries in serving bowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dip strawberries into yogurt, then into brown sugar. Makes 12 servings.

Kelly~WA (11:54:14) :

Red & Black Raspberry Pudding Cake

1/2 c Sugar
10 oz Frozen red raspberries in syrup
2 c Fresh black raspberries
1/2 c Sugar
1 1/2 tsp Vanilla
1 3/4 tsp Baking powder
1/2 c Milk
1 1/2 tsp Cornstarch
2 tb Lemon juice
1/2 c Unsalted butter, softened
1 large Egg, beaten lightly
1 c Flour
1/4 tsp Salt

Thaw and drain the frozen red raspberries well, reserving 1/3 cup of
syrup. Pick over the fresh berries. In a heavy saucepan, combine the
sugar and cornstarch, add the reserved syrup and lemon juice, and
combine the mixture well. Add the thawed fruit and the fresh black
raspberries, bring the liquid to a boil over moderate heat, stirring
constantly, and simmer the mixture for 5 minutes. In a large bowl,
cream the butter. Add the sugar, a little at a time, beating and beat
the mixture until it is light and fluffy. Add the egg and vanilla,
and beat the mixture until it is smooth. Into a bowl, sift together
the flour, baking powder, and salt. Add flour mixture to the butter
mixture in small batches, alternating with additions of milk. Beat
well after each addition and blend the batter until it is smooth.
Spread the batter evenly in a lightly buttered 9-inch square baking
pan. Spoon the berry mixture over it. Bake in the middle of a
preheated 350f oven for 20 minutes. Reduce heat to 325f and bake for
20-25 minutes more or until tester comes out clean. Let it cool on a
rack for 10 minutes. Serve with cream or whipped cream.