Recipes

Ingredients:
1 ½ cups sliced fresh strawberries
¾ cup sour cream
¾ cup heavy cream
2 tablespoons orange juice
2 tablespoons honey
1 ½ teaspoons finely chopped fresh mint leaves
fresh strawberry slices, kiwi fruit slices, or fresh mint springs

Directions:
In a blender, place the strawberries, sour cream, heavy cream, orange juice, and honey. Whirl until smooth. Stir in mint. Taste for sweetness. If necessary, add more honey. Refrigerate until well chilled. To serve, put into cold soup bowls and top with strawberry slices, kiwi fruit, or mint springs. Makes 2 servings.

Ingredients:
1 9-inch baked pie shell
1 6 oz. package of chocolate chips
1 8 oz. package of cream cheese
1 quart fresh strawberries
3/4 cup of sugar
2 tablespoons of cornstarch
1/3 cup of water

Directions:
Melt chocolate chips (use double boiler or microwave) then blend with cream cheese. Can soften with 1 tablespoon of milk, if desired. Spread in pie shell and cover with half the strawberries. Mix sugar and cornstarch then water, stir constantly over low heat. Add rest of strawberries. Pour over top of pie and chill. Top with whipped cream before serving.

Ingredients:
1/2 cup light cream (125 ml)
1/2 cup milk (125 ml)
1 cup vanilla or strawberry ice cream (250 ml)
1 tablespoon honey (15 ml)
1 cup strawberries (250 ml)
2 tablespoons crushed ice (25 ml)

Directions:
Put all the ingredients into a blender and blend until thick. Serves 2

Ingredients:
¼ cup sugar
2 tbs. apple juice
2 tsp grated orange rind
1 cup yogurt
2 cups fresh or frozen strawberries
grated chocolate

Directions:
Combine sugar, apple juice and rind; gradually stir in yogurt. Alternate layers of apple yogurt and strawberries in chilled parfait or wine glasses. Top with grated chocolate.

Ingredients:
1 quart strawberries
1 cup sugar
2 1/2 or 3 tbs. cornstarch
2 tbs. lemon juice
1 baked pie shell
1/2 pint whipping cream (optional)
red food coloring (optional)

Directions:
Wash berries and hull. Put one half of berries in sauce pan and crush. Mix sugar and cornstarch; add to crushed berries along with lemon juice. Cook on medium heat until mixture thickens. Cool. Cut remaining berries into halves and mix with the cooked mixture. Add a few drops of red food coloring to the cooked mixture before adding the uncooked berries. Pour mixture into baked pie shell. Chill before serving. Serve topped with whipped cream.

Ingredients:
1lb. Fresh or frozen strawberries
2 t. lemon juice
½ cup boiling water
1 pt. Iced milk, softened
1 3-oz. Package sugar-free strawberry gelatin
1 16-oz bottle of diet lemon-lime soda

Directions:
In large bowl, partially mash strawberries. In small bowl, dissolve gelatin in boiling water. Add gelatin, lemon juice, and ice milk to strawberries. Blend well. Pour into 1-quart plastic container and freeze. When ready to serve, scoop strawberry mixture into glasses and pour on soda to fill glasses. Serve immediately. Makes ten servings.

Ingredients:
2 tbs. unflavored gelatin
¾ cup sugar, divided
¼ tsp salt
4 eggs, separated
½ cup water
2 ½ cups sliced or crushed strawberries
2 tbs. lemon juice
2 tsp grated lemon rind
10 ladyfingers
1 cup whipping cream, whipped

Directions:
Mix gelatin with ¼ cup sugar and salt in top of double broiler. Beat egg yolks and water together; add gelatin mixture with strawberries and cook over boiling water only until gelatin is dissolved. Remove from heat, add lemon juice and rind; chill in refrigerator until mixture mounds when dropped from a spoon. Line ladyfingers around 8 inch spring-form pan. Beat egg whites until stiff with remaining sugar; fold into berry mixture with whipped cream; turn into pan and chill until firm. Unmold and serve.

Ingredients:
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 teaspoon salt
20 ounces of frozen strawberries (thawed and sliced)
4 eggs, well-beaten
1 cup chopped pecans
1 ¼ cups vegetable oil

Directions:
Reserve½ cup strawberry juice from package for spread. Mix all dry ingredients together. Make a hole in the center of mixture. Pour strawberries, oil and eggs into the hole. Mix by hand until all ingredients are thoroughly combined. Stir in the chopped pecans. Pour into two greased and floured 9x5x3-inch pans. Bake at 350 degrees for 40-60 minutes. Spread:
½ cup strawberry juice
1 8 oz package cream cheese, softened

Place juice and cream cheese in blender. Process until spreading consistency.
Spread on cooled bread.

Ingredients:
¼ Cup Butter or Margarine, softened
¾ Cup Sugar
1 Egg, beaten
½ Teaspoon Vanilla Extract
½ Cup Milk
2 Cups Cake Flour, sifted
2 Teaspoons Baking Powder
½ Teaspoon Salt
2 Cups washed, hulled and sliced fresh Strawberries
Topping:
¼ Cup Butter, softened
½ Cup Brown Sugar
1/3 Cup Cake Flour, sifted
½ Teaspoon Cinnamon
Dash of Nutmeg

Directions:
Preheat oven to 375 degrees F. Spray a 9-inch square pan with nonstick cooking spray and dust lightly with flour. In a large mixing bowl, cream butter and sugar until light and fluffy. Blend in egg and vanilla, mixing well. Add milk, mixing until blended. In a separate bowl, sift together flour, baking powder and salt. Stir into liquid mixture. Fold in strawberries. Spread into pan. To make topping, in a small bowl cream together butter and sugar. Blend in flour and cinnamon. Sprinkle mixture over batter and top with dash of nutmeg. Bake 30-35 minutes. Serve warm with cream, whipped topping or ice cream.

Ingredients:
½ Cup Sugar
1 Cup Flour
2 Teaspoons Baking Powder
½ Cup Milk
1 Egg, beaten
2 Tablespoons Butter or Margarine, melted
1 ½ Cups washed, hulled and sliced fresh strawberries
Topping:
½ Cup Flour
½ Cup Sugar
¼ Cup Butter, softened
¼ Cup Chopped Nuts

Directions:
Preheat oven to 375 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside. In large mixing bowl, combine sugar, flour, baking powder, milk, egg and butter. With electric mixer on medium, beat 2 minutes until well blended. Pour batter into prepared pan; arrange strawberries evenly over batter. To make topping, in a medium bowl combine flour and sugar. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over strawberries. Bake 35-40 minutes. Serve warm or cooled.

Ingredients:
1 cup sliced, fresh strawberries
1 cup yogurt (250 ml)
1 cup skim milk or club soda (250 ml)
2 tablespoons honey (25 ml)

Directions:
Whip all ingredients in blender until smooth. Makes 3 cups (750 ml). Garnish with whole strawberries or sprig of fresh mint.

Ingredients:
(6oz.) cans of frozen pink lemonade
1 can of water or ice cubes
1 can of rum
1 tablespoon sugar
8 fresh strawberries
1 pint strawberry ice cream

Directions:
Place lemonade, water, rum, and sugar in blender and mix. Add strawberries and mix. Add ice cream and mix slightly. Makes 6 servings.

Ingredients:
2 cups fresh strawberries, hulled and sliced (500 ml)
1/2 cup sugar (125 ml)
5 cups boiling water (125 liters)
1 tea bag
1.12oz can frozen lemonade concentrate, thawed (400 ml)
1 quart chilled club soda (1 liter)
Ice Cubes

Directions:
In bowl, combine strawberries and sugar; set aside. In large bowl, pour water over tea bag; steep 5 minutes. Discard tea bag; cool tea to room temperature. Stir in strawberries and lemonade concentrate; chill. To serve, stir in club soda. Ladle over ice cubes in tall glasses; serve with spoons. Makes 12 servings.

Ingredients:
4 cups strawberries (1 liter)
1 cup water (250 ml)
1.6oz can lemonade concentrate, undiluted (200 ml)
2 cups club soda (500 ml)

Directions:
Put all ingredients except club soda in blender. Blend well. Fill glasses with cracked ice. Pour some syrup in each glass. Top with club soda and stir. Makes 2 quarts. Variation: Substitute limeade for lemonade.

Ingredients:
1-1 ½ cups fresh strawberries, washed and hulled
9 ounces tequila
3 ounces triple sec
juice of one lemon or lime, reserve rind
1 ½ trays of ice cubes
salt to prepare glasses

Directions:
Combine strawberries, tequila, triple sec, and lemon juice in blender. Process until strawberries are pureed. Add ice cubes and blend until mixture is shaved, but not slushy. Rub rim of champagne glass with rind of lemon or lime. Dip rim in salt. Pour in blended mixture. Garnish using a fresh whole strawberry with hull.

Ingredients:
1 ¾ cups all purpose flour
1 tbs. baking powder
½ teaspoon salt
¼ cup sugar
1 egg
` 1 ¼ cups milk
¼ cup shortening, melted
¾ cup fresh strawberries, whole or sliced

Directions:
Sift together first 4 ingredients. Beat together egg, milk and shortening. Add liquid to dry ingredients only until combined. Stir in strawberries. Spoon into 12 medium sized, greased muffin cups. Bake at 400 degrees F, 20-25 minutes or until golden brown. Serve hot from the oven.

Ingredients:
Filling: 1 14 oz. Can sweet condensed milk
1/2 Cup sour cream
1/4 Cup lemon juice
1 Teaspoon vanilla
Crust: 1/2 Cup softened butter or margarine
1/4 Cup firmly packed brown sugar
1 Cup unsifted flour
1/4 Cup quick oats
1/4 Cup finely chopped walnuts

Topping: 1 Quart fresh strawberries 1/4 - 1/2 Cup of sugar 2 Teaspoons minute tapioca Coconut for garnish

Directions:
In medium bowl combine milk, sour cream, lemon juice and vanilla. Mix well. Chill. Preheat oven to 375 . In medium bowl cream together butter and brown sugar. Mix in flour, oats and walnuts until blended. Press dough into 12 inch circle in well-greased pizza pan, forming a ridge around the edge. Prick with fork. Bake 10-12 minutes or until golden brown. Cool. Blend or mash enough strawberries to measure 1/2 to 3/4 of a cup. Add sugar and tapioca. Stir to blend. Let set for 5 minutes. Meanwhile, spoon sour cream filling evenly on crust. Slice remaining strawberries and arrange on filling. Bring tapioca mixture to a boil over medium heat, stirring often. Cool. Drizzle over sliced strawberries. Garnish with coconut. Chill before serving.

Ingredients:
4 cups strawberries (1 liter)
3 cups orange juice (750 ml)
1 quart ginger ale, chilled (1 liter)
1.12oz can frozen pineapple juice, diluted (400 ml)

Directions:
Mix well and serve in a punch bowl.

Ingredients:
2 pints strawberries, halved
2 cups rhubarb cut
15 marshmallows
3/4 cups sugar
1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk

Directions:
Arrange strawberries and rhubarb in bottom of greased 9 x 13 inch glass baking dish. Add marshmallows and 3/4 cup sugar. Thoroughly cream shortening and 1 cup sugar. Add eggs and beat thoroughly. Add sifted dry ingredients alternately with milk. Pour over strawberries and rhubarb. Bake for 1 hour at 350. Cool for 5 minutes. Loosen edge with knife. Invert serving plate or attractive, durable tray over pan; turn cake upside down and remove pan. Serve with whipped cream.

Ingredients:
3 cp. sliced strawberries
1 cp. sugar
1/2 cp. water
1 tbs. corn starch (or 2 tsp. arrowroot), mixed w/ 1 tbs. water
3/4 cp. rose wine
1 cp. fresh orange juice
1-1/4 cp. sour cream

Directions:
Combine strawberries, sugar and water in saucepan. Bring to a boil and simmer 5 minutes. Stir in corn starch and water mixture, wine and juice. Bring mixture to a boil and cook, stirring constantly, until slightly thickened. Cool 15 minutes. Pour into a blender or food processor and puree. Stir in sour cream, and chill. Serve garnished with sliced strawberries and mint leaves. Serves 6-8.

Ingredients:
1 lg. box vanilla wafers, crushed
1 stick butter (no substitute)
1 lb. powdered sugar
2 eggs
1 pt. whipping cream
2 qts. fresh strawberries

Directions:
Sprinkle half of crumbs in a 13x9 pan (preferably glass). Cream softened butter and sugar; beat in eggs one at a time and continue beating until very creamy. Spread mixture carefully over crumbs. Wash and hull berries; layer berries over butter mixture. Whip cream until quite stiff and spread over berries. Top with remaining crumbs. Cover and refrigerate 8 hours or overnight. Top each serving with an unstemmed berry.

Ingredients:
1 cup plain yogurt (250 ml)
1 cup fresh or frozen unsweetened strawberries (250 ml)
2 tablespoons honey (25 ml) (adjust to taste)

Directions:
Combine all ingredients in blender; cover and blend until thick and smooth. Garnish with fresh fruit. Makes 3 cups (750 ml)

Ingredients:
2 lb cooked shrimp, shelled, deveined
½ melon, peeled, seeded, and sliced
12-18 asparagus spears, cooked, chilled
2 apples, cored, sliced, and dipped in lemon juice
2 kiwi fruit, peeled, sliced
1 cup carrot sticks
2 cups fresh strawberries
mint, optional
washed lettuce leaves

Directions:
Arrange shrimp, fruits and vegetables on salad greens, garnish with mint. Serve with a light salad dressing.

Ingredients:
For a difference in banana bread try this:
1/2 c. shortening (or part butter or margarine)
1 c. sugar
2 eggs
1 1/2 tsp. vanilla
1 1/3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. fresh strawberries, sliced
1 ripe banana, mashed
1/2 c. chopped pecans

Directions:
Cream shortening and butter and sugar. Add eggs, one at a time beating until fluffy. Add vanilla. Sift dry ingredients together and slowly add to creamed mixture. Fold strawberries and bananas into batter and add nuts. Pour into loaf pans that have been greased and floured and bake at 350 degrees for 1 hour (large loaf) or 40 to 50 minutes for 3 small loaf pans. Loaves should be nicely browned.

Ingredients:
1 9-inch graham cracker pie shell
1 cup milk, scalded
12 marshmallows, chopped
1 cup thick cream
1/2 cup chopped nuts
2 cups crushed strawberries, drained

Directions:
To scalded milk, add marshmallow pieces. Let cool to lukewarm. Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries. Pour into pie shell and chill 8-12 hours.

Ingredients:
2 lbs strawberries, (4c mashed)
2lbs rhubarb (8c, 1/2" pieces)
6c sugar

Directions:
Wash fruit. Cut rhubarb into 1/2" pieces. Cover rhubarb with 1/2 the sugar and let stand 1-2 hrs. Crush berries and mix with remaining sugar and combine with rhubarb. Place mix over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thick. Pour into sterilized jars to within 1/4" of the top. Cap, and screw band firmly tight. Process in boiling water bath 10 min. Yield: 10 8oz jars

Ingredients:
pastry for 9-inch, 2-crust pie
1 cup sugar
2 T cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp salt
1 T lemon juice 2 cups sliced rhubarb (1/2 inch pieces)
2 cups strawberries, halved
1 egg yolk, slightly beaten

Directions:
Prepare the pastry dough. Line the bottom of a 9-inch pie pan with bottom crust. Mix together the sugar, cornstarch, spices, salt, and lemon juice. Toss with the rhubarb and strawberries in a large bowl. Stir in the egg yolk. Pour into the prepared pie pan. Roll out the top crust and fit on top. Seal and flute edges. Cut slits in top crust to allow steam to escape. Bake in a preheated 400° oven for 40-50 minutes or until the crust is golden brown. Cool. Serves 8

Ingredients:
4 large apples
3 teaspoons lemon juice
1 cup flour
3/4 cup brown sugar
2 cups fresh raspberries
1 teaspoon grated lemon rind
1/2 teaspoon salt

Directions:
5 tablespoons butterPeel and slice apples into a 9x9 inch baking pan. Spread berries over apples; sprinkle fruits with lemon juice and grated rind. Combine flour, brown sugar, salt and butter. Stir half of flour mixture into fruit; pour remaining flour on top. Bake at 400 degrees, 35-40 minutes or until apples are done. Serve with cream or ice cream.

Ingredients:
1 3/4 c flour
1 1/2 t baking powder
1/2 t soda
1/3 c vegetable shortening
2/3 c sugar
2 ea eggs slightly beaten
3 ea ripe bananas, mashed
1 1/2 c fresh raspberries*
* If using frozen, include 1/4 c raspberry juice.

Directions:
Preheat oven to 350 F. Sift flour, baking powder and soda together in medium size bowl. Set aside. In large bowl blend shortening and sugar until fluffy. Add eggs and beat well. Alternately add flour mixture and bananas. Mix until smooth. Carefully fold in raspberries. Pour into greased loaf pan and bake for 1 hour. Cool in pan 10 minutes then invert on rack. Makes 1 loaf. Delicious spread with cream cheese

Ingredients:
1 3/4 c flour
1 1/2 t baking powder
1/2 t soda
1/3 c vegetable shortening
2/3 c sugar
2 ea eggs slightly beaten
3 ea ripe bananas, mashed
1 1/2 c fresh raspberries*
* If using frozen, include 1/4 c raspberry juice.

Directions:
Preheat oven to 350 F. Sift flour, baking powder and soda together in medium size bowl. Set aside. In large bowl blend shortening and sugar until fluffy. Add eggs and beat well. Alternately add flour mixture and bananas. Mix until smooth. Carefully fold in raspberries. Pour into greased loaf pan and bake for 1 hour. Cool in pan 10 minutes then invert on rack. Makes 1 loaf. Delicious spread with cream cheese.

Ingredients:
1 baked cooled pie shell (9 inch)
2 pints raspberries
1 cup sugar
2 tablespoons gelatin
1 tablespoon lemon juice
2 cups of whipped cream

Directions:
Crush 1 quart (roughly 2 pints) raspberries and add one cup of sugar. Let stand ½ hour. Soak 2 tablespoons of gelatin in 3 tablespoons of water, dissolve in 3 tablespoons of boiling water. Stir into berries. Add one tablespoon lemon juice. When almost set, fold in 2 cups of whipped cream.Pour into pie shell and cool. Sprinkle top with granola, coconut, chocolate shavings, or more whipped cream and fresh berries.

SOME NEW WAYS TO USE RASPBERRIES:Try mashing your raspberries with sugar and then freeing them in a zip lock bag. Use on top of ice cream or other desserts.Use raspberries to garnish cereal or any breakfast foods.Try raspberries in a fruit salad.Lightly mash some raspberries and toss with a green salad.Have a bowl of raspberries with cream and sugar as a delicious dessert.

Ingredients:
1/2 Cup margarine
1 Cup flour
1 Cup sugar
1 Tsp. baking powder
1/2 Cup milk
2 Cups fresh raspberries
2 Tblsp. sugar

Directions:
Melt butter in 10 inch baking dish in oven. Mix flour, 1 cup sugar and baking powder; stir in milk and mix until blended. Spoon batter over melted butter. Heat berries with 2 tablespoons sugar just until hot. Pour over batter in baking dish. Bake at 350 degrees, 30 minutes or until crust is golden. Serve warm.

Ingredients:
2 cups flour
1 cup butter or margarine
4 tablespoons powdered sugarClean and hull one quart of strawberries, red, or black raspberries. Reserve and mash one cup of the fruit.Combine and cook until thickened over low heat 10-15 minutes:
¾ cup of sugar
2 ½ tablespoons corn starch
¼ teaspoon salt
1 cup of water

Directions:
Add the mashed fruit for color. Put whole berries in the baked pie shell, evenly distributed. Pour the syrup over the fruit to coat thoroughly. Chill the pie in the refrigerator for at least four hours. Serve garnished with whipped cream or vanilla ice cream.Note: Sliced peaches may be added to the whole raspeberries as another option.
* Other suggestions for crust – graham cracker, chocolate graham cracker, or shortcake.

Ingredients:
1/4 c Plain yogurt
1/3 c Sugar
1 Egg white
2 1/3 c All-purpose flour
1 tb + 1 tsp. baking powder
1/2 ts Salt
1 c Skim milk
1 1/2 ts Vanilla extract
1 1/2 c Fresh red raspberries
1/4 c Sugar
1/4 c All-purpose flour
2 ts Ground cinnamon
1 tb Margarine
Glaze:
3 tb Lemon juice
1 c Powdered sugar

Directions:
Cream yogurt and 1/3 c. sugar together, beating at medium speed with an electric mixer until light and fluffy. Add egg, beating well. Combine the flour, baking powder and salt. Add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in raspberries. Spoon batter into greased muffin pan, filling two-thirds full. Combine the sugar, flour, cinnamon and margarine with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375 F. for 25 to 30 minutes or until golden brown. Remove from pans immediately and cool on wire rack.
Combine ingredients for glaze. When muffins are cool, Drizzle glaze on top.

Ingredients:
1/3 cup margarine
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 cups fresh raspberries

Directions:
Cream margarine and sugar, add well beaten egg and vanilla, add dry ingredients with milk, beat just enough to keep batter smooth. Pour into a greased, floured, 9"X 9" pan. Sprinkle raspberries on top. Bake at 375 degrees for 30-40 minutes. Frost with vanilla icing while still warm.

Ingredients:
6 Cups raspberries
1/2 Cup water
2/3 Cup sugar
3 Tblsp. cornstarch
1 9 inch baked pie shell
1 Cup whipped cream or topping

Directions:
Mash berries, heat and press through a sieve. Return berries to saucepan; add water and sugar mixed with cornstarch. Cook, stirring constantly until thickened. Cool. Pour into crust, top with cream, garnish with fresh berries. Chill.

Ingredients:
1 qt. Vinegar
6 qts. Raspberries
sugar

Directions:
Pour one quart vinegar over 3 quarts of raspberries in an earthen vessel. Let stand 24 hours or longer, strain it. Pour this liquid over 3 quarts of fresh raspberries and let stand again for 24 hours: strain and to the liquid add one pound of sugar for each pint of juice. Boil for twenty minutes, skimming well. Bottle when cool. For a beverage add one part vinegar to four parts ice water.

Ingredients:
10 oz Frozen raspberries in light syrup, thawed
2 T Sugar
2 T Cornstarch
1/4 ts Almond extract
1/3 c Margarine, softened
2/3 c Brown sugar, firmly packed
1 ts Vanilla extract
1 c Quick-cooking oats, uncooked
3/4 c All-purpose flour
1/4 c Whole wheat flour
1/2 ts Baking soda
1/8 ts Salt
Vegetable cooking spray

Directions:
Combine raspberries, sugar, and cornstarch in a saucepan; stir until Smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside. Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well. Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal. Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375°F for 6-8 minutes or until crust looks puffed. Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375° F for 15 – 17minutes or until golden. Cool completely in pan on a wire rack. Cut into squares.

Ingredients:
Prepare any baked pie shell.
Peel and slice 2-3 peaches. Mash some peach slices with raspberries to fill 1 cup. Combine and cook until thickened:
3/4 Cup of sugar
2 1/2 Tablespoons of cornstarch
1/4 Teaspoon of salt
1 Cup of water

Directions:
Add the mashed fruit. Put whole raspberries and peach slices in the baked pie shell, evenly distributed. Pour the syrup over the fruit to coat thoroughly. Chill the pie in the refrigerator for at least 4 hours. Serve garnished with whipped cream or vanilla ice cream. Especially good with a bisquick mix pie crust recipe on the box.

Ingredients:
2 ½ cups flour
2 ½ t. baking powder
½ t. salt
½ cup Crisco
1cup sugar
1 egg unbeaten
¾ cup milk
1 t. vanilla
2 cups blueberries

Directions:
Cream shortening and sugar together. Add egg and vanilla.
Sift flour, and dry ingredients together.
Add flour and milk alternately to the shortening mixture. Beat by hand until smooth. Batter will be thick.
Fold in blueberries. Sprinkle sugar on top of cake before baking. Bake at 350 degrees 45-50 minutes in a greased and floured tube pan.

Ingredients:
1 c Flour, sifted
¾ c Cornmeal
3 tb Sugar
1 ts Baking powder
¾ tsp Salt
1 c Blueberries, fresh or frozen
1 Egg
2/3 c Milk, lowfat
1/3 c Salad oil

Directions:
Grease or spray 8x8-in. baking pan. Preheat oven to 425F. In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evenly moistened. Pour batter into baking pan. Bake 25 minutes or until golden.

Ingredients:
1 cup corn meal
1-1/2 cups sifted four
1/4 cups sugar
2 tsp. baking powder
1-1/2 cups milk
2 beaten eggs
1/4 cups melted shortening
1 cup blueberries

Directions:
Mix corn meal, flour, sugar and baking powder. Stir in remaining ingredients and mix well. Fold in blueberries. Grease electric skillet and preheat to 250 degrees. Pour in batter, cover and cook with vent open for 25 minutes.

Ingredients:
(Sugar-free)
Makes 12 servings

2 tb (30 mL) cornstarch
2 tb (30 mL) granulated sugar replacement
1 dash of salt
1 c (250 mL) skim milk
1 tb (15 mL) lemon juice
2 tsp (10 mL) vanilla extract
2 c (500 mL) fresh blueberries (rinsed)
1 c (250 mL) lo-cal whipped Topping (prepared)

Directions:
Reserve crepes. Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan. Cook and stir over medium heat until slightly thickened; remove from heat. Crush 1 cup (250 mL) of the blueberries and add to cream mixture. Return to heat, and cook and stir until thickened. Cool. Fold in remaining blueberries. Divide evenly between crepes, and fold or roll the crepes. Top each with heaping 1 tbs (15 mL) topping.

Ingredients:
1 ea #2 can crushed pineapple (do not drain)
3 c Blueberries
¾ c Sugar sprinkled over berries
1 pk Yellow cake mix
1 ea Stick margarine, melted
¼ c Sugar sprinkled over mix
1 c Chopped pecans

Directions:
Butter a 9x13 inch baking dish and add ingredients in the order listed above. Use fresh berries. Do not stir. Bake at 350 F. for about 45 minutes. Makes approximately 20 servings.

Ingredients:
1 ¾ cups flour
3 tsp baking powder
½ tsp salt
¼ cup margarine
½ cup suga