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| Recipes - Blueberries |
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My Blueberry Memory
My name is Yolanda Sangiuliano. I moved to Barrie in 1999 from Timmins . Living in the North all my life, and down the street from my Italian grandparents, I have always had the pleasure of enjoying my grandfather’s garden. I was privileged because I was able to help plant fruits and vegetables and proudly watch them grown and PROUDLY eat and share them with my family. It is a fond memory that my sister Cynthia and I will always cherish with my grandparents. We would go blueberry picking with my grandpa or as well call him,”Nounou”, and gather baskets and pails full. While our grandma, or” Nana”, would make blueberry muffins and blueberry pies, my sister and I would simply gather a bowl full of blueberries each, the carton of milk and the jar of sugar and sit at the table. I guess you wouldn’t call this a recipe, but a memory that I still do today. I will call it: “My blueberry memory”. I call it that because every time I eat it, it takes me back to my grandparent’s kitchen.
Ingredients:
1) As many blueberries that can fit into your bowl!
2) As much milk needed to slightly cover those blueberries in your bowl.
3) A touch (a spoonful or two) of sugar to sweeten the milk. (OR try using Splenda, or any low calorie sugar)
Directions:
Fill a bowl full of clean blueberries. Cover them with milk, (as you would if you
were eating cereal). Add sugar to sweeten to your taste, stir and eat. ENJOY!
EXTRA TIPS:
My sister, my parents and I also do the same with strawberries and raspberries.
All are delicious on their own or all together! The sky is the limit!
I hope you will give this a try. Try it for breakfast or for a healthy snack! This breakfast will
leave parents a piece of mind knowing their children are eating something healthy rather
then cereal packed full of sugar, trans fat, coloring and preservatives. I promise they will
love it!
Barrie Hill Farms was a treasure to my family and me when we found your farm. When we moved here, your farm made us feel at home. We are always picking our fruit and veggies from your farm. Every summer we go through bushels and bushels of peas just like we did when my Nounou had his garden. We love going there and we will forever. We are always telling our family and friends to go to your farm. They will have fun picking their own produce or looking at the great scenery.
I hope you will try my ”recipe”, or my “memory”.
Sincerely,
Yolanda Sangiuliano & the Sangiuliano Family
Blueberry Cake
1/2 cup margarine or butter
2 eggs, separated
2 tsp baking powder
2 cups white sugar
3 cups all purpose flour
1 cup milk
2 cups fresh blueberries
Directions:
1. Cream margarine and sugar. Add egg yolks.
2. Sift flour and baking powder, then add to butter mixture alternately with one cup of milk.
3. Fold in beaten egg whites.
4. Gently fold in blueberries.
5. Bake in a large greased tube pan at 375 F about 50-60 minutes.
6. Serve warm, cool, plain or frosted. It freezes very well.
Flaky Yogurt Biscuits with Fresh Berries
Chatelaine /Aug 02
2 1/4 cups (550mL) all-purpose flour
2 tsp (10mL) baking powder
3/4 tsp (4mL) salt
1/2 tsp (2mL) baking soda
1/4 cup (50mL) cold butter, cut into cubes
1 tbsp (15mL) finely grated orange peel
1 1/4 cups (300mL) Plain yogurt (not low fat)
Assortment of fresh berries: Blueberries, red/purple raspberries, or strawberries
Directions:
Preheat oven to 425F. Lightly spray a large baking sheet with vegetable oil. In a large bowl, using a fork, stir flour with baking powder, salt and baking soda. Using a pastry blender or your fingers, mix in butter until mixture is crumbly. Sprinkle in orange peel. Stir in yogurt just until dough can be gathered into a ball. Dough will be fairly wet and soft. Do not add more flour, as it may toughen biscuits. Place dough on a lightly floured surface. Knead gently, only 6-8 times. Overmixing also toughens dough. Pat dough to a 1 cm thickness, spread it out gently. Cut out about 16 biscuits with a 2 inch floured cookie cutter. Dip cutter in flour before each cut. Spread out on baking sheet. Bake in the centre of the oven until the tops are golden, from 12 - 14 minutes. Remove from the oven. Cut biscuits in half horizontally. Spoon more yogurt over the bottom half, if you like. Sprinkle with berries.
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