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print page and trim to 5" x 7" to add to your cookbook)

Treats with Berries

We try to freeze berries when they are in season to make good warm pies and coffee cakes in winter, when we want them most. Larry picks blackberries from the wild and we grow blueberries in the garden. It is helpful to freeze them in quantities appropriate to your favorite recipes. Mark the amount on the container for reference. You do not have to defrost berries before use.

Blueberry Buckle

1/4 cup butter or margarine
1 cup sugar (1/2 inside-1/2 topping)
1 teas. vanilla
1 egg, beaten
1-1/3 cup sifted flour (1 cup inside-1/3 cup topping)
1 teas. baking powder 1/4 teas. salt
1/3 cup milk
2 cups blueberries
1/2 teas. cinnamon
1/4 cup margarine

Cream butter, 1/2 cup sugar and vanilla, and add beaten egg. Sift together 1 cup flour, baking powder and salt. Add dry ingredients alternately with milk to the creamed mixture. Pour into greased 10x5x2" baking dish. Cover with berries. Combine remaining sugar, flour, cinnamon and margarine. Blend to form crumb topping and sprinkle over berries. Bake at 375o about 45 minutes.
Source: Farmers' and Consumers' Market Bulletin, Ga. Ag. Dept.

Blackberry Pie
Make or buy two shallow pastry pie shells. Set one out to thaw a little if frozen. Thoroughly mix 1/2 cup sugar with 2 tbsp. cornstarch; then shake in covered container with 1 quart of cleaned berries. Pour the coated berries into the pie shell. Sprinkle 2 teas. lemon peel over the berries, and then sprinkle 1 teas. lemon juice. Seal the pie with thawed top crust. Use fork or knife to pierce top.
Bake 400o for 40 minutes. Same recipe for blueberries.

Source: The Everything Cookbook


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