Recipes

 

Here are some of our favourite berry recipes! Let us know how you liked them!


Blueberry BBQ Sauce

  • 2/3 cup fresh or frozen blueberries
  • 2/3 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 2 teaspoons worcestershire sauce

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Heat a small saucepan over low heat and add blueberries. Heat until the begin to bubble and burst, then mash with a fork. Add in ketchup, both vinegars, brown sugar, onion and garlic powder, ground mustard and worcestershire sauce. Stir to combine and break up blueberries and turn the heat up to medium. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low. Cook for 20 minutes, stirring every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce. Use on your favourite grilled meat. We tried it on salmon, which was delicious!

Recipe from howsweeteats.com

 

Fresh Blueberry Cheesecake

  • 2 cups graham wafer crumbs
  • 1 tbsp white sugar
  • 1 cup white sugar
  • 1 tsp vanilla
  • 3 cups fresh blueberries
  • 1/2 cup margarine
  • 1-8oz pkg cream cheese
  • 1 tsp lemon juice
  • 1 large container Cool Whip

Combine graham wafer crumbs, 1 tbsp white sugar and margarine. Press into the bottom of an 8×8″ pan. Bake for 10 minutes at 350°F. Mix the cream cheese, sugar, lemon juice and vanilla in a bowl, then fold in Cool Whip and blueberries. Spread over cooled base and refrigerate.

 

Mom’s Shiny Top Cobbler

  • 5 cups fresh or frozen blueberries, blackberries, rhubarb, or apples (or any combination of these, all are delicious!)
  • 1 1/2 TBL lemon juice
  • 3 cups sugar, divided
  • 1/3 cup soft butter or margarine cut in small pieces
  • 2 TBL cornstarch
  • 2 cups flour
  • 1 cup milk
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups boiling water

Spread berries in a well greased 2 1/2 quart shallow baking dish (a glass 9″ x 13″ pan works well). Sprinkle with lemon juice and set aside. Mix flour, 1 1/2 cups sugar, butter, baking powder, salt and milk until well blended. Batter will be thick. Spoon batter on berries. Spread to the edges of baking dish and set aside. In a small bowl mix 1 1/2 cups sugar and cornstarch. Sprinkle over batter. Don’t worry if it seems like a lot, it will be delicious! Pour boiling water over all. Bake at 350 degrees for one hour until golden brown and glazed. Serve warm or cold. Is excellent with a little whipping cream or ice cream. Serves 12.

Sometimes I like to use brown sugar instead of white sugar for the topping – especially with rhubarb or apples.


Raspberry Vinegar: A refreshing summer drink

  • Raspberries
  • Vinegar
  • Sugar

To every 4 lb. raspberries, at 1 qt. vinegar. Let stand for 2 days, stirring occasionally. Strain.
To every cup of liquid, add 1 heaping cup of sugar. Boil and simmer for one hour.
Bottle hot in sterilized jars. *Tip: Make in a much larger pot than you think you need or you will have raspberry juice everywhere!

This makes a very refreshing summer drink when diluted with cold water and served with ice.

Raspberry Rebel

Take 1oz raspberry vinegar and 1oz vodka or rum. Top up with club soda. Serve over ice.


Balsamic Strawberries

  • 1/2 pound fresh strawberries, hulled and large berries cut in half
  • 1 tablespoons balsamic vinegar
  • 1/8 cup white sugar
  • Freshly ground black pepper (optional)

Directions

Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Recipe from Allrecipes.com