Reader Recipes

Berries: Pick For This Summer Selection

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

Blueberry Stuffed Brunch  Puff

From Lid Linhollm of the VA Dept. of Agriculture

Ingredients:

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1 loaf (1 lb. 3 oz.) fresh old-fashioned white bread

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8 oz. light cream cheese, cubed into 1⁄2-inch pieces

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1 cup Virginia blueberries (may substitute Virginia peaches or apples)

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2 T orange zest

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12 eggs

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2 cups low-fat milk

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1⁄2 cup pure maple syrup

Directions: Remove crusts from bread, cube and place half on bottom of spray-coated 9x13-inch casserole dish. Scatter cream cheese, blueberries and orange zest over bread. Place remaining bread over blueberries. Mix together eggs, milk and maple syrup; pour evenly over entire pan. Cover and refrigerate 4 to 8 hours or overnight. Bake, covered, at 350˚ for 30 minutes. Uncover, bake an additional 20 to 30 minutes or until puffed, browned, firm and thoroughly cooked. Makes 12 servings. (Recipe can be halved. Use 9x9-inch baking dish.)

Blueberry Syrup

For an added treat, top it off with this blueberry syrup: Blend 3 cups of sugar, 6 tablespoons cornstarch and 3 cups of water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens and turns clear, about 7 or 8 minutes. Stir in 11⁄2 cups of Virginia blueberries and simmer until the berries burst. Remove from heat and stir in 1 tablespoon fresh lemon juice and 2 tablespoons of butter. Can be made ahead and micro-heated.

Gravesí Mountain Lodge Blackberry Crumb Pie

From Rachel Graves of Syria

Ingredients:

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1 cup sugar

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8-oz. carton sour cream

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3 T of all purpose flour

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1⁄8 t of salt

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4 cups fresh blackberries

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1 unbaked 9-inch pastry shell

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1 T sugar

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1⁄4 cup fine dry bread crumbs

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1 T sugar

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1 T butter, melted

Directions: Combine first four ingredients and stir well. Place blackberries in unbaked pastry shell. Sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine bread crumbs, 1 tablespoon of sugar, and butter; sprinkle over top. Bake at 375˚ for 45 to 50 minutes or until center of pie is firm.

Blueberry-Banana Loaf

From Janet Bailey of Richmond

Ingredients:

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2 cups Bisquick

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3⁄4 cup quick oats

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2⁄3 cup sugar

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1 cup mashed ripe bananas

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1⁄4 cup milk

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2 eggs

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1 cup fresh or frozen blueberries, rinsed and drained

Directions: Heat oven to 350˚. Grease the bottom of a 9x5x3-inch loaf pan. Mix all ingredients except blueberries in a large bowl until moistened. Beat vigorously for 30 seconds. Fold in blueberries and pour into the pan. Bake until a toothpick comes out clean (about 45 to 55 minutes). Let cool for 10 minutes. Run a knife around the loaf pan to loosen. Let loaf cool completely on a rack. Refrigerate.

Strawberry Bread

From Cindy Adams of Mechanicsville

Ingredients:

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1 3⁄4 cups of unsifted flour

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1⁄2 t soda

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1⁄2 t salt

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1 1⁄2 cups sugar

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3⁄4 cup pecans

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1 t orange or vanilla extract

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1 1⁄2 cups of fresh strawberries

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2 eggs, well-beaten

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1 cup salad oil

Directions: Mix all dry ingredients, fold in the rest of the ingredients. Do not over-mix, just fold all together. Bake at 350˚ in greased loaf pan for approximately 1 hr. Will be golden brown on top.

 

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