Desserts & Baked Goods

Berry Pie with Fresh Fruit  

A versatile recipe that can be made using almost any fresh berry! As you can see, we especially like it with strawberries, sprinkled with juneberries - 2 pie dough  (frozen or homemade);   4 cups fresh berries, picked over and hulled - ⅔ to 1 cup fresh berries - 2 tbs all-purpose flour - 1 ½ tbsp. lemon juice (optional) - 2 tsp. quick-cooking tapioca (use only if fruit is juicy, for thickening) - 1-2 tbsp. butter Preheat oven to 450°. Combine sugar, flour, and lemon juice and sprinkle over the berries. Stir gently until well blended, and let stand for 15 minutes.  Add the berry mixture, and dot with butter. Cover with pie dough, and prick top well, or lattice. Bake the pie in a 450° oven for 10 minutes, then reduce temperature to 350° and continue to bake for 35-40 minutes, or until golden brown. Serve with ice cream or whipped cream for a real treat! Adapted from the Joy of Cooking  


Glazed Berry Pie  

1 baked pie shell

Thicken over low heat for 7-10 minutes 3/4 C sugar; 2 1/2 tbs cornstarch; 1/4 tsp salt; 1 C water; Add 1 C of crushed fruit with its juice for glaze; Arrange 4 C of fresh berries (3 C strawberries, raspberries, or blueberries and mixed with 1 C aronia berries, black currants or juneberries); pour hot glaze over the fruit, turning fruit as needed so that glaze covers all fruit and oozes into the spaces between fruit. Refrigerate for at least 4 hours before eating. Adapted from the Joy of Cooking Glazed Berry Pie receipe

Blue Fruit Muffins (makes 12) - 1¾ cups all-purpose flour - ⅓ cup sugar - 2 tsp. baking powder - ¼ tsp. salt - 1 egg, beaten - ¾ cup milk - ¼ cup cooking oil - ¾ cup berries - aronia, blueberries, black currants, juneberries - any type you like! - 1 tsp. finely shredded lemon peel (optional) Preheat oven to 400°. In a mixing bowl, combine flour, sugar, baking powder, and salt. Create a well in the center. In a separate bowl, combine egg, milk, and oil, and add to well in flour mixture. Stir until just moistened (batter should be lumpy). Fold in berries and lemon peel. Lightly grease muffin cups, or line with paper baking cups and fill ⅔ full. Bake at 400° for 20 minutes or until golden brown. Serve warm. Adapted from the Better Homes and Gardens New Cook Book Fruit Crisp (serves 6) Joyce couldn't believe how many compliments she received on this recipe after bringing it to a potluck - especially with how easy it was to prepare - 5 cups berries, fresh or frozen - try combining blueberries, juneberries, black currants, elderberries, or any combination of your favorite berries - 2-4 tbsp. sugar - ½ cup regular rolled oats - ½ cup packed brown sugar - ¼ cup all-purpose flour - ¼ tsp. ground nutmeg, ginger, or cinnamon - ¼ cup butter - ¼ cup chopped nuts or coconut - Vanilla ice cream or light cream Preheat oven to 375°. For filling: thaw fruit, if frozen. Do not drain. Place fruit in an 8x1½-inch round baking dish. Stir in sugar. For topping: combine oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in nuts or coconut, and sprinkle over top of filling. Bake for 30-35 minutes, or until fruit is tender and topping is golden. Serve warm, topped with ice cream or light cream. Adapted from the Better Homes and Gardens New Cook Book

Lemon-Blueberry Sorbet  

1 1/4 cups boiling water 6 lemon flavored tea bags 1/2 cup sugar 3 cups frozen blueberries (can substitute black currants, aronia berries, honey berries, etc.) Pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and squeeze. Stir in sugar until dissolved; cool. In blender, process tea mixture with blueberries until almost smooth. Turn into 8x8 inch metal pan; freeze 1 hour. With fork, stir to break up ice. Freeze an additional hour or until firm. Stir with fork; use scoop to arrange in serving dishes and serve immediately. 

Be sure to contact us with your favorite blue fruit dishes - we're always searching for new and exciting recipes to add to our website!