‘Berry’ Delicious
July is berry month. It’s when
consumers can count on having
those gorgeous blueberries, rasp
berries, blackberries and other
types of bramble berries grow in
abundance.
Berries are very perishable and
must be refrigerated immediately
after harvest.
Store refrigerated bramble ber
ries in a shallow container with a
loose covering such as plastic
wrap. Do not wash berries before
storing.
Just before serving, wash ber
ries gently and quickly in cold
water. Never soak berries in water
or they will lose sugar, flavor, and
color.
Berries are interchangeable in
most recipes and may be substi
tuted for strawberries in recipes.
Avoid using aluminum, tin or
iron utensils or baking pans when
using raspberries because the ber
ries can turn from red to blue in
color.
For more information on freez
ing and canning directions, contact
your local county extension agent
and ask for the “Let’s Preserve”
fact sheets.
BANANA RASPBERRY
SMOOTHIE
l'/i cups raspberry juice, chilled
1 cup frozen vanilla yogurt
1 cup raspberries
2 ripe bananas, peeled
Combine all ingredients in blen
der. Beat until smooth.
FRESH BERRY PIE
Pastry for 9-inch double crust
pie
2 tablespoons cornstarch or
Clear Jel
'A cup water or mild grape juice
1 tablespoon lemon juice
'/j teaspoon cinnamon, optional
Vi cup to 1 cup sugar
4 cups fresh berries
Mix cornstarch with water or
fruit juice, lemon juice, and cinna
mon until smooth, add sugar and
gently fold in berries. Pour mixture
into pastry-lined pie plate and cov
er with top crust or lattice top.
Bake in preheated 450 degree oven
for 20 minutes. Reduce heat to 350
degrees and bake about 40 to 45
mintues or until pastry is golden
and the pie bubbles in the center.
Cool before cutting. Serves 8.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
July
16- Garden Vegetables
23- Preserving Fruits & Vegetables
30- Tomato
August
Dome On The Kanfo
Recipes
l'/i packages honey graham
crackers
'A cup butter, melted
8 ounces cream cheese, softened
'A cup milk
2 tablespoons confectioners’
sugar
1 pound IS-ouncecan blueberry
pie filling
1 cup whipping cream
2 tablespoons confectioners’
sugar
Roll crackers into fine crumbs.
In WA xl'A -inch baking dish,
combine crumbs and butter, mix
ing well. Reserve 'A cup crumb
mixture for topping.
Press remaining crumbs in bot
tom of dish. Chill while preparing
cream cheese. Blend cream
cheese, sugar, and milk until
smooth. Spread evenly over crumb
mixture. Spread pie filling over the
cheese and chill while preparing
the cream.
Using chilled beaters and bowls;
whip cream and sugar until stiff.
Spread evenly over the blueber
ries. Sprinkle with reserved
crumbs. Keep refrigerated until
ready to serve.
BONNIE’S FAMOUS
BLUEBERRY PIE
Prepare a 9-inch graham
cracker crust pie shell according to
package directions. Cook until
thick. Stir continuously while
cooking. Use a potato masher to
stir, and mash the blueberries
while you stir.
2 cups blueberries
V* cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch mixed
with
A cup water
After cooked mixture cools,
fold in
2 cups fresh blueberries
Place in pie shell. Sprinkle on
the following topping (mix with
fork or pastry blender).
'/i cup sugar
V* cup flour
'/] cup melted butter
Refrigerate eat and enjoy.
Roberta Graham
Pot Luck Suppers
BLUEBERRY AND
CHEESE SQUARES
Marlene Peters
Kempton
Bolivar
For a patriotic sundae, place a large scoop of frozen yogurt or Ice cream In a dish.
Arrange strawberries around base In a star pattern. Sprinkle blueberries over top.
Spoon strawberry sauce over all. Top with whipped cream. Serve immediately.
FRESH BLUEBERRY CAKE
2 cups flour
I'/iCups sugar
2 teaspoons baking powder
2 eggs
2 tablespoons butter
1 cup milk
Pinch salt
1 teaspoon vanilla
2 cups fresh blueberries.
Combine flour, sugar, baking
powder, eggs, butter, milk, salt,
and vanilla. Beat well then stir in
blueberries. Pour batter into a
13x9-inch pan. Bake at 350
degrees for about 30 minutes or
until finished. Frost with butter
cream frostings if desired.
Julianne Medaglia
Birdsboro
BLUEBERRY SAUCE
l'/i cups sugar
1 cup water
2 tablespoons lemon juice
2 cups blueberries, rinsed and
drained
Cook together sugar, water, and
lemon juice until slightly syrupy,
about 8 minutes. Add one cup
blueberries and cook additional S
minutes. Cool. Add remaining
blueberries, mix well and chill
until serving time. Use as topping
for shortcake, ice cream, etc.
Yields 2 cups.
(Turn to Page B 7)
Featured Recipe
Marci Hamish, the 1993-94 Lancaster County Dairy Princess, re
minds readers that July is national ice cream month. It’s a time when
Americans can enjoy their favorite summertime snack.
However, there are many other dairy products that can provide re
freshment during the hot and humid summer months. And now that
the 4th of July celebrations are upon us, what better foods to use other
than dairy products. They are nutritious (they provide 76 percent of
our body’s calcium needs) and are delicious!.
For those July parties try the following recipe that has a twist a
twist of lemon that is. Lemon Streusel Cake is a recipe the whole
family can enjoy, whether you serve it at a party or for a snack for the
kids. And guess what? It also contains 3 dairy products. So this sum
mer have fun, stay cool, and remember to get at least 3 servings of
dairy products! Remember they do a body good.
Here is one of Marci’s favorite recipes;
LEMON STREUSEL CAKE
1 package lemon cake mix with pudding
'/> cup butter
V* cup milk
2 eggs
Filling:
'A cup sugar
1 8-oz. pkg. of cream cheese
1 lemon - use the juice and grated rind
Cut butter into cake mix until crumbly (remove 1 cup for topping).
To remaining mixture add milk and eggs. Beaton high with mixer for
2 minutes. Pour into greased and floured 13 x 9” pan. Set aside.
Cream together sugar, cream cheese, lemon juice and rind. Blend
well. Drop by teaspoonfuls onto batter and spread across batter to
edges of pan. Add reserved crumb mixture (optional; if desired also
use 'A cup chopped walnuts). Sprinkle over batter. Bake 3SO* for
30-35 minutes or until cake is golden brown. Store in refrigerator.
Serves 12.