Here are some of our favorite tried and true berry recipes! Please note that you can substitute the type of berries in many recipes.
FREEZING BERRIES
A 1 cup serving of fresh raspberries has 50 calories of fat, no cholesterol or sodium. It provides a third of the daily requirement for fiber and almost half the daily requirement of Vitamin C.
BLUEBERRY RECIPES
Blueberries 'n Cheese Coffeecake - printable version
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1/2 Cup Margarine
1 1/4 Cups Sugar
2 Eggs
2 1/4 Cups Flour
1 Tablespoon Flour
3/4 Cup Milk
1/4 Cup Water
2 Cups Blueberries
8 oz. Cream Cheese, cubed
1 Teaspoon Grated Lemon Peel
1/4 Cup Sugar
1/4 Cup Flour
1 Teaspoon Grated Lemon Peel
2 Tablespoons Margarine
Powdered Sugar
Beat margarine and sugar until light and fluffy. Add eggs, mix well. Mix 2 cups flour, baking powder and salt. Add alternately with combined milk and water. Toss blueberries with remaining 1/4 cup flour and fold into batter with cream cheese and lemon peel. Pour into greased and floured 13x9 glass baking pan. Combine sugar, flour and lemon peel. Cut in margarine until mixture resembles course crumbs. Sprinkle over batter in pan. Bake at 375 degrees for 1 hour. Cool and sprinkle with powdered sugar.
Melt In Your Mouth Blueberry Sauce - printable version
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2 Cups Fresh/Frozen Blueberries
1 Tbsp. Lemon Juice
1 Tbsp. Pear Juice
1/4 cup Honey
1 Tbsp. Butter
1-2 tsp. Cornstarch
Grind the berries in a food processor. Combine with other ingredients in a non-stick saucepan. Bring to a boil, reduce heat and simmer for five minutes.
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MIXED BERRY RECIPES
Berry Cheesecake Parfaits - printable version
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8oz. Cream Cheese, soft
1 1/2 Cups Cold Milk
1 (3.4oz) Pkg Vanilla Instant Pudding
1 1/2 Cups Cool Whip, divided
24 Nilla Wafers, coarsely chopped
1 1/2 Cups Mixed Fresh Berries
Beat cream cheese until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup cool whip. Layer-wafers, berries, cream cheese mixture, wafers, berries, cream cheese mixture and top with remaining cool whip.
Berry Cheesecake Muffins - printable version
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1/3 Cup Butter, soft
3/4 Cup Sugar
2 Eggs
1 1/2 Cups Flour
1 1/2 tsp Baking Powder
1 tsp Cinnamon
1/3 Cup Milk
Filling
6 oz Cream Cheese
1/3 Cup Sugar
1 Egg
1 1/2 Cups Fresh Berries (Raspberries, Blueberries, etc.)
Topping
1/4 Cup Flour
1/2 tsp Cinnamon
2 T Brown Sugar
1 T Cold Butter
In mixing bowl; cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased muffin cups one-third full.
For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full) Bake at 375 degrees for 25-30 minutes or until toothpick come out clean. Refrigerate leftovers.
Triple Berry Crisp - printable version
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2 Cups Black Raspberries
2 Cups Raspberries
2 Cups Blueberries
4 T Sugar
2 Cups Flour
2 Cups Rolled Oats
1 1/2 Cups Packed Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1 1/2 Cups Butter
Preheat over to 350. In large bowl, toss together all of the berries, and white sugar; set aside. In another bowl combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in bottom of a 9x13 pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake for 30-40 minutes or until fruit is bubbly and topping is golden brown.
Easy Batter Fruit Cobbler - printable version
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4 T Butter
3/4 Cup Sugar
1/4 tsp Salt
3/4 Cup Flour
1 tsp Baking Powder
3/4 Cup Milk
2 Cups Berries (Blueberries, Raspberries, etc.)
1 T Sugar
Put butter in an 8 inch square pan; set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 T of sugar. Bake until batter and fruit bubbles, 50-60 minutes. Serve with whipped cream or ice cream.
Jam Recipe - printable version
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5 Cups Berries
4 Cups Sugar
2 tsp Butter
1 Large Package Jell-O
Cook berries, sugar and butter for 12 minutes. Remove from heat, add the Jell-O and stir until dissolved. Pour into jars and seal them.
Banana Berry Smoothie - printable version
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1 Banana, frozen
1 Cup Frozen Raspberries
3/4 Cup Orange Juice
1/4 Cup Vanilla Yogurt
Blend all ingredients together until smooth and enjoy. * Any fruit or flavor of yogurt can be substituted. Our raspberries are also delicious blended with vanilla ice cream.
Very Berry Cheesecake - printable version
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1 1/2 Cups Finely Crushed Vanilla Wafers
6 T Butter, melted
2- 8 Oz Pkgs Cream Cheese
3/4 Cups Sugar
2 T Flour
2 tsps Vanilla
1 Cup Cottage Cheese, blended until smooth
1/4 Cup Orange Juice
3 Eggs
3 1/2 Cups Fresh Red, Purple or Black Raspberries
1 T Orange Juice
1 T Sugar
Combine wafers and butter. Press onto bottom and up sides of ungreased 8” springform pan. Set aside. Beat cream cheese, _ cup sugar, flour and vanilla til smooth. Stir in blended cottage cheese and _ cup orange juice. Add eggs, beat on low speed just until combined. Pour half of the cheese mixture into the crust. Spread 1 cup fruit on top. Pour remaining cheese mixture over the top and then _ more cup of fruit on top. Place in a shallow baking pan in oven at 375 degrees for 40- 45 minutes or until done. Cool in pan for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool 1hour. Cover and chill 4 hours before serving. Combine remaining 2 cups of fruit and 1 T orange juice and 1 T sugar. Cover and chill up to 2 hours. Serve on top of cheesecake.
Fruit Braid - printable version
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Dough
1 Cup Milk
1 Egg, beaten
2 T Butter
3 T Sugar
3/4 tsp Salt
3 1/3 Cups Bread Flour
3/4 tsp Yeast
Filling
1/2 Cup Raspberry or any Berry Jam
4 Oz Cream Cheese blended with Powdered Sugar to sweeten and dash of Vanilla (optional)
2 T Butter
If you have a bread machine, place dough ingredients in the baking pan in order listed and select the dough setting. If making by hand, mix all dough ingredients and let rise to double the size. Punch down and roll into a 14” x 9” rectangle. Spread jam and optional cream cheese mixture down center third of rectangle. Make diagonal cuts from outer edges one inch apart and three inches long. Fold alternate strips of dough over filling. Place on greased baking sheet. Brush with melted, cooled butter. Cover and let rise 30 min or until double in size. Bake at 350 degrees for 30-35 minutes. Drizzle with your favorite icing recipe.
Delicious Raspberry-Blueberry Pie - printable version
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1 - 9 IN Pie Shell - baked
1 - 8 Oz Pkg Cream Cheese
1/4 Cup Sugar
2 Cups Fresh OR Frozen Blueberries
2 Cups Fresh OR Frozen Raspberries
1/2 Cup Water
1 Cup Sugar
2 TBLS Cornstarch
Soften cream cheese. Mix with 1/4 cup sugar. Spread on bottom of baked pie shell. Combine 1/2 cup blueberries and 1/2 cup raspberries with 1/2 cup water. Bring to a boil. Reduce head and simmer 2 minutes. Combine sugar and cornstarch. Gradually add 1st mixture. Cook, stirring constantly till thick and clear. Cool slightly. Place remaining berries in pie shell then pour cooked mixture over berries. Chill and serve.
Deep Dish Fruit Pie - printable version
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1 Cup Butter, melted
1 Cup Bisquick Mix
1 Cup Sugar
1 Cup Milk
1 Quart Raspberries
Melt butter in 10 x 6 baking dish. Stir in Bisquick, sugar and milk. Pour raspberries over top. Bake at 375 degrees for 35 to 40 minutes.
Dump Cake (low sugar) - printable version
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1 Box Reduced Sugar Yellow Cake Mix
4 Cups Fresh or Frozen Berries (any kind you like)
2 Cups Diet 7-Up
Preheat oven to 350 degrees. Grease 9 X 13” pan. Put the berries on bottom of pan. Cover fruit with 1 (unprepared/dry) box reduced sugar yellow cake mix. Pour 2 cups of diet 7-Up over cake mix. Cover with foil and bake for 20 minutes. Remove foil and bake for another 30 minutes. Serve with cool whip or ice cream.
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RASPBERRY BERRY RECIPES
Raspberry Jam - printable version
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1 Quart Raspberries
3 Scant Cups Sugar
In a large stainless steel pot, lightly mash raspberries. Simmer, covered, until bubbling. Stir in sugar and bring to a boil. Stirring as necessary, boil, uncovered, for 10 to 15 minutes or until mixture thickens and begins to cling to bottom of pot. Remove jam from heat and let subside. Stir, skimming if desired. Fill hot scalded jars to 1/8 inch from the top and seal at once with snap lids and screw bands, or leave 1/3 inch headroom and seal with paraffin.
Raspberry Cream Cheese Coffee Cake - printable version
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2 1/4 Cups All-Purpose Flour
3/4 Cup Sugar
3/4 Cup Cold Butter
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 Cup Sour Cream
1 Egg, beaten
1 1/2 tsp Vanilla
Filling
1 (8oz) Package Cream Cheese, soft
1/2 Cup Sugar
1 Egg
3/4 Cup Raspberry Jam
In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg, and vanilla. Mix well. Spread in the bottom and 2 inches up the side of a greased springform pan. For the filling, beat cream cheese, sugar and egg until well blended. Pour over batter. Spoon raspberry jam on top. Sprinkle with reserved crumbs. Bake at 350 degrees for 55-60 minutes. Let stand for 15 minutes. Run a knife around the edge of pan to loosen and remove the sides from the pan.
Raspberry Dessert Bars - printable version
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1 1/2 Cups Butter, soft
1 1/2 Cups Sugar
3 Egg Yolks
3 Cups Flour
2 Cups Raspberry Jam*
1 Cup Fresh Raspberries*
In medium bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks. Gradually mix in the flour to form dough. Press a little over half of mixture into bottom of a 9x13 greased baking pan. Spread evenly with jam. Flatten the remaining dough into pieces and place them over the jam so they cover the top. Bake for 30 minutes until lightly golden on top.
Frosting
1 T Butter, soft
1 T Shortening
1 Oz. Cream Cheese, soft
2 T Marshmallow Crème
1/2 Cup plus 1 T Powdered Sugar
1 T Milk
Cream butter, shortening, cream cheese, and marshmallow crème together. Add powdered sugar and milk. Mix well. Drizzle frosting over the top after the bars have cooled. Sprinkle fresh berries on top.
*You can substitute any flavor jam. What ever flavor jam you use, use corresponding fresh berries.
Banana Raspberry Bread - printable version
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1 3/4 Cup Flour
1 1/2 tsp Baking Powder
1/2 tsp Soda
1/3 Cup Shortening
2/3 Cup Sugar
2 Eggs, beaten
2-3 Ripe Bananas, mashed
1 1/2 Cups Fresh or Frozen Raspberries
Preheat oven to 350. Sift flour, baking powder and soda in medium size bowl. Set aside. In large bowl blend shortening and sugar until fluffy. Add eggs, beat well. Alternately add flour mixture and bananas. Mix until smooth. Fold in raspberries. Pour in greased loaf pan and bake for 1 hour. Cool 10 minutes then invert on rack.
* If frozen raspberries are used, include 1/4 cup of the raspberry juice.
Fresh Raspberry Pie - printable version
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1/4 Cups All Purpose Flour
3 Tablespoons Confectioner’s sugar
1/2 Cup Cold Butter or Margarine
Filling
1 Cup Sugar
3 TBLS plus 2 TSP Cornstarch
1-1/2 Cups Cold Water
3 TBLS Corn Syrup
1/4 Cup Strawberry Gelatin Powder
1/2 Teaspoon Vanilla Extract
1 Quart Fresh Raspberries
In a bowl combine flour and confectioner's sugar, cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 degrees for 18-22 minutes or until edges are golden brown. Cool on a wire rack. In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes. Add the raspberries; gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours. Yield: 6-8 servings.
Raspberry Cream Muffins - printable version
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2 Eggs
1 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Tsp Vanilla Extract
2 Cups All-Purpose Flour
1/2 Tsp Salt
1 Tsp Baking Powder
1 Cup Sour Cream
1 Cup Fresh Raspberries
In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly, pour in oil, and vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in raspberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes. Yield: 12
Raspberry Custard Kuchen - printable version
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1/2 Cups Flour, divided
1/2 Tsp Salt
1/2 Cup Cold Butter
2 Tblsp Whipping Cream
1/2 Cup Sugar
3 Cups Fresh Raspberries
Topping
1 Cup Sugar
1 Tblsp Flour
2 Eggs, beaten
1 Cup Whipping Cream
1 Tsp Vanilla Extract
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in x 9-in x 2-in baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator. Yield: 10 to 12 servings.
Raspberry Bread - printable version
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2 Cups Fresh Raspberries
3 1/8 Cups Flour
2 Cups Sugar
1 Tbls Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 1/4 Cups Vegetable Oil
4 Eggs, beaten
Preheat oven to 350. Butter and flour 2 9x5 loaf pans. Slice and sprinkle sugar on Raspberries and set aside. Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix. Blend oil and eggs into raspberries and add to dry mixture until moistened, divide batter into the pans. Bake for 45-50 minutes or until toothpick comes out clean. Let cool in pans on wire racks for 10 mins and then turn them out on racks to cool completely.
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RHUBARB RECIPES
Rhubarb Custard Bars - printable version
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2 Cups Flour
1/4 Cup Sugar
1 Cup Cold Butter
Filling
2 Cups Sugar
7 Tablespoons Flour
1 Cup Whipping Cream
3 Eggs, beaten
5 Cups Rhubarb, chopped (fresh or frozen)
Topping
8 oz. Cream Cheese, soft
1/2 Cup Sugar
1/2 Teaspoon Vanilla
1 Cup Whipping Cream, whipped
In a bowl, combine flour and sugar. Cut in butter. Press in a greased 3x9 pan. Bake at 350 degrees for 10 minutes. Combine sugar and flour in a bowl. Whisk cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Cool. Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover, chill, and keep refrigerated.
Rhubarb Bars - printable version
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Crust
3/4 Cup Butter
1/4 Cup Sugar
2 Cups Flour
Mix and crumble well, pat into a greased 9 x 13 pan and bake 10 min at 350
Filling
5 cups Diced Rhubarb
5 Egg Yolks
2 Cups Sugar
4 Tbsp Flour
1/2 Tsp. Salt
1 Cup Milk
Mix well, spread over crust and bake 45 min at 350.
Meringue
5 Egg Whites
2/3 Cup Sugar
Beat eggs until firm, slowly add sugar until stiff peaks form. Spread on top and bake 15 min at 350.
Rhubarb Marshmallow Cake - printable version
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5 Cups Chopped Rhubarb
1 Cup Sugar
1 (3 oz) Package Strawberry or Raspberry Jello-O
3 Cups Mini Marshmallows
1 Box Yellow or White Cake Mix
Place in layers in an ungreased 9 x 13 pan. Add 5 cups rhubarb first, sprinkle with 1 cup sugar, then sprinkle the dry Jello over it, next layer the mini marshmallows. Prepare the box of cake batter according to it’s directions and pour over the top. Bake 1 hr at 350.
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