Strawberries, blueberries, blackberries, oh my! Words are scarcely adequate for the treasures we devoured. (And the view--talk about a treasure, Liz.) Ladies, when it's too dripping hot or soaking wet out there for general comfort, take heart and remember--it's BERRY SEASON!
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CHOCOLATE-DIPPED STRAWBERRIES (Margo Blair)Betty Crocker
1 pint (2 cups) medium-large strawberries (18-20 strawberries)
1/2 cup semisweet chocolate chips or white baking chips
1 teaspoon shortening
1. Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with wax paper.
2. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted.
3. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on cookie sheet.
4. Refrigerate uncovered about 30 minutes or until chocolate is firm or until ready to serve. Store covered in refrigerator so chocolate does not soften.
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BERRY TRIFLE (Liz Green)Layer following in order and repeat 1 or 2 times depending on size of dish:
pound cake
vanilla pudding
cut up strawberries, blueberries, raspberries
Top with added bananas and whip cream.
Pound Cake
1 1/3 cups white sugar
1 cup butter
4 eggs
1/4 cup milk
1/2 tsp vanilla
1 3/4 cup flour
1. Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks
2. In a large bowl, cream sugar and butter or margarine. Beat in eggs yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites.
3.Pour batter into well greased bread pan.
4. Bake for 45 min at 325 degrees F.
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SPRINKLE'S STRAWBERRY CUPCAKES (Melanie Olsen)
Martha Stewart
Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Sprinkle's Strawberry FrostingMakes enough for 1 dozen cupcakes (actually makes more than that!!!)
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
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BERRY CRISP (Shauna Summers)
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
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BLACKBERRY BUTTER (Tara Kerr)
4 oz blackberries
4 cups white sugar
2 cups water
12 ounces fresh or frozen strawberries, chopped
1 cup chopped fresh mint
1/2 cup sliced fresh ginger
2 lemons, peeled and juiced
1 cup white balsamic vinegar (not distilled vinegar)
1. Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
2. Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
3. To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
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SPRINKLE'S STRAWBERRY CUPCAKES (Melanie Olsen)Martha Stewart
Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Sprinkle's Strawberry Frosting
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
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BERRY CRISP (Shauna Summers)1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
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BLACKBERRY BUTTER (Tara Kerr)4 oz blackberries
1 1/2 Tbsp. sugar
1 Tbsp. lemon juice
4 oz. unsalted butter
Combine blackberries, sugar and lemon juice in a sauce pan and bring to a boil, stirring constantly. Lower heat and continue simmering 5 min. or until it's syrup-like. The berries will naturally break up. Let cool completely. Stir blackberry syrup into softened butter and chill.
DINNER ROLLS
1/2 c warm water
1/2 c warm milk
2 tsp. dry yeast
1 t salt
1 t salt
1 egg
1/2 c softened butter or margarine
1/3 c sugar
3 3/4 c bread flour
I just throw all the ingredients into my bread machine in the dough cycle. Form dough into 24 balls and bake at 350 degrees for about 10 min.
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STRAWBERRY, GINGER AND MINT SEKANJABIN (Sariah Toronto)
Based on an ancient Persian recipe~
STRAWBERRY, GINGER AND MINT SEKANJABIN (Sariah Toronto)
4 cups white sugar
2 cups water
12 ounces fresh or frozen strawberries, chopped
1 cup chopped fresh mint
1/2 cup sliced fresh ginger
2 lemons, peeled and juiced
1 cup white balsamic vinegar (not distilled vinegar)
1. Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
2. Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
3. To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
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