Honeyberry crumble cake -
4 cups of fresh honey berries
1/2 Cup honey
1/3 Cup Sugar
Add Topping :
1 Cup Quick Oats
1 Cup Flour
1/2 Cup Butter
1/2 Cup Packed Brown Sugar
1 tsp Cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
Bake at 350 F for 20 to 25 min
Super Fruit Waffle Bowl -
1 Cup - Blueberries, Blackberries, Honey Berries, and Goji Berries
1 4 -serving size package of instant lemon pudding mix
1 1/3 - cup of milk
1/4 tsp. vanilla
4 - waffle ice cream bowls or large waffle ice cream cone
Directions - prepare pudding according to the package, except use the 1 1/2 cup of milk, add vanilla. Spoon in fresh fruit in waffle bowls. top with pudding mix and add more fruit to top.
Prep time : 15 minutes.
SWEET B's SAUCE
1/2 cup - fresh goji berries
1 1/4 cup - shredded coconut meat
1 cup- coconut milk
2 or 3 tbsp - raw honey
1 tsp vanilla 1 pkg pudding or 1/2 pkg clear jel (optional)
Blend all together put in refrigerator until thickened.
This sauce is good as a dessert or if you want to use as a sweet dip for your fruits or vegies , or use as filling for graham cracker pie.
1 3/4 cups flour, 1 tbsp. baking powder, 1/2 tsp. salt, 6 tbsp. butter, 1/2 cup sugar, 1 tsp vanilla, 1 tsp honey, 3/4 cup cream or milk, 6 cups fruit goodness
Preparation: Mix flour, baking powder, and salt in a large bowl. Add the butter and vanilla. Add the sugar,honey and mix well. Stir in the cream with a fork. Gather the dough and knead inside the bowl. Set aside. Preheat oven to 375°F. Grease a 9” x 13” baking pan. Sweeten the fruit to taste and put in the greased pan. Roll the dough on a lightly floured surface to fit the top of the baking pan. Place on top of fruit.
Cook: Bake at 375°F for 40-50 minutes until lightly browned and a toothpick comes out clean when inserted in the crust.
Blueberry and Mint Rice Pudding
1 1/2 cups cooked white rice, 1 cup blueberries 1 tsp. chopped mint, 1 cup low fat milk, 3 tbsp. sugar, nutmeg, and cinnamon (optional garnish)
Combine all (except mint and nutmeg, and cinnamon) in a saucepan and cook for 15 to 20 minutes over low heat, stirring frequently. Transfer the pudding to a large bowl and stir in the mint. Chill for a least 1 hour before serving. Spoon into serving bowls and sprinkle nutmeg garnish over pudding. (Serves Four)
Goji meal Cookies -
3/4 Cup. Brown Sugar
1/2 Cup. White Sugar
3/4 Cup Butter softened
1 tsp. Vanilla
1 1/4 Cup. all-purpose flour
1 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves (optional)
2 3/4 Cups Rolled Oats (quick or old fashioned)
1 Cup Goji Berries
Beat together butter, white sugar, and brown sugar togather in large bowl, beat in eggs, vanilla until fluffy. In a seperate bowl mix flour, baking soda, cinnamon, nutmeg, cloves (optional) salt. Gradually add to sugar mixture stir in oats and goji berries.
Drop by sppon on to cookie sheet, bake at 375 degress F ( 109 C) for 8 to 10 Minutes.
15 min. prep 10 min. cook
Easy jello Berry Cake
1 box of already prepared white cake mix
1 box of strawberry jello
1 cup of blueberries
1 cup of goji berris
1 cup of strawberries
1 container of cool whip
mix cake as directed then add half of the berries and bake. let cool. then with a wooden toothpick poke holes in cake,
Mix Jello as directed and pour over cake. Put in refrigerator for 30 minutes.
Once cool put on cool whip then add berries
2 cups flour, 1 cup butter
1/2 cup powdered sugar, 1/2 cup Blueberry, goji, blackberry or cherry preserves
In a medium bowl, cream the butter and powdered sugar. Gradually blend in the flour. Pinch off large olive size pieces of dough and roll into balls. Place 1" apart on ungreased baking sheet and make an indentation in the center of each cookie with your finger. Fill the hollow indentation with fruit preserves.
Cook: Bake at 375°F for 15 to 18 minutes, or until lightly colored. Transfer to a wire rack to cool. (60 Small Cookies)
Blueberry Ice Cream
2 cups heavy cream
1 cup whole milk
4 egg yolks
1 teaspoon vanilla extract
1 1/2 cups of Blueberries
1 2/3 cups sugar
Combine the blueberries and sugar in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Boil until the mixture slightly thickens and the blueberries smash easily, about 7 minutes. Refrigerate to chill before using.
Make the Ice Cream Base
In a medium saucepan, simmer cream, milk, and sugar until sugar completely dissolves, about 5 minutes. Remove saucepan from heat.
In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Return saucepan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Add vanilla extract and blend in a blender until smooth.
Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. When the ice cream is frozen to a soft-serve consistency, use a spatula to swirl in the blueberry sauce.
Remove ice cream from ice cream machine, cover tightly, and place in the coldest part of your freezer until it is firm (at least 8 hours).
Chocolate covered blueberries -
1 cup - freash blueberries or goji berries
1 oz chocolate almond bark
In a medium microwave bowl melt chocolate in until smooth, approxmently 30 seconds if microwaving, if not completely smooth put in for another 20 seconds, gently push blueberries on to wooden skeweres, dip in to chocolate mixture, let sit on wax paper until cool. Enjoy!!!
Blueberry Lemon Streusel Muffins
Makes 9 large or 12 standard muffins
¼ cup all-purpose flour
2 tablespoons brown sugar
¾ teaspoon ground cinnamon
2 tablespoons butter, softened
1-1/2 tsp finely shredded lemon peel
2-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/3 cup sugar
1 Tablespoon finely shredded lemon peel
1 cup buttermilk
1/2 cup melted butter
1 Tablespoon lemon juice
1/4 teaspoon vanilla
1-1/2 cups freash blueberries
1 Tablespoon flour
Directions: Adjust oven rack to middle position and preheat oven to 400 degrees. Stir all streusel ingredients together to form soft, crumbly dough. Set aside. Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss freash blueberries with flour to coat, then gently fold in dough, handling only enough to incorporate berries. Using paper muffin liners, fill each until 1/4" from top. Crumble streusel topping over each.
Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertips.
Blueberry (or Honeyberry) Crisp
4 cups blueberries, 1/3 cup water, 1 tsp. honey, 2 tsp. lemon juice, 4 tbsp. butter, 1/3 cup sugar, 1tbsp Vanilla,1/3 cup wheat flour, 3/4 cup uncooked oatmeal.
Preparation: Wash the berries. Remove stems and any unripe berries. Place the berries in an 8” square baking pan. Pour in the water, vanilla, honey and the lemon juice and stir well. In a mixing bowl, cream the butter and sugar together. Combine the flour and the uncooked oatmeal. Mix until crumbly. Sprinkle the mixture over the blueberries.
Cook: Bake at 375°F for 35 to 45 minutes or until well browned.
1 1/2 cups flour, , 1/4 tsp. salt, 1/3 cup milk, 6 tbsp. shortening, 3 tbsp. granulated sugar 1 tsp. baking soda, 1 tsp. cream of tartar, 1 tsp. cinnamon
Preparation: Combine the flour, baking soda, cinnamon, cream of tartar, and salt. In a large bowl, cream the shortening and the sugar. Beat in the milk. Gradually blend in the dry ingredients. On a floured surface, roll out the dough until 1/2" thick. Cut into 3" or 4" round circles. Cut each circle into 6 wedges and place 1" apart on 2 lightly greased baking sheets.
Cook: Bake at 375°F for 15 to 20 minutes or until lightly colored. Transfer to a wire rack to cool. Then top with Blueberry or honeyberry Jelly and ENJOY.
Crazy Cake 3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoons vanilla extract
2 cups cold water
Add sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.
Waffle / Pancake Sauce -
1 Cup - Honey Berries
1 Cup - Blueberries
1 Cup - Strawberries (optional)
1 Cup - Honey
Mix togather in a bowl, stir continously over medium heat until liquid thickens.
Spread over Waffles or pancakes and enjoy.
Easy Pie Crust
1 1/2 cups flour, 1 tbsp. sugar, 1tsp vanilla, 3/4 tsp. salt
1/2 cup oil, 2 tbsp. cold milk (or cold water)
( optional 1/2 tsp cinnamon )
Put the flour, sugar, and salt into a pie pan and mix well. and 1/2 tsp cinnamon.
In a separate cup, mix the oil, vanilla and milk together until creamy. The pour the liquid into the flour mixture inside the pie pan. Mix together until crumbly. Press mixture evenly to the sides of pie pan first and then to the bottom of the pan. Fill and bake according to pie recipe instructions.