SWEET B's SAUCE

Makes 9 large or 12 standard muffins  Streusel Topping Topping ¼ cup all-purpose flour 2 tablespoons brown sugar ¾ teaspoon ground cinnamon 2 tablespoons butter, softened 1-1/2 tsp finely shredded lemon peel Muffins 2-1/2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1-1/3 cup sugar 1 Tablespoon finely shredded lemon peel 1 egg 1 cup buttermilk 1/2 cup melted butter 1 Tablespoon lemon juice   1/4 teaspoon vanilla 1-1/2 cups freash blueberries 1 Tablespoon flour  Directions: Adjust oven rack to middle position and preheat oven to 400 degrees. Stir all streusel ingredients together to form soft, crumbly dough. Set aside. Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss freash blueberries with flour to coat, then gently fold in dough, handling only enough to incorporate berries. Using paper muffin liners, fill each until 1/4" from top. Crumble streusel topping over each. Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertips.

4 cups Honeyberries (ripe), 1/3 cup water, 1 tsp. honey, 2 tsp. lemon juice, 4 tbsp. butter, 1/3 cup sugar, 1tbsp Vanilla,1/3 cup wheat flour, 3/4 cup uncooked oatmeal.  Preparation: Wash the berries. Remove stems and any unripe berries. Place the berries in an 8” square baking pan. Pour in the water, vanilla, honey and the lemon juice and stir well. In a mixing bowl, cream the butter and sugar together. Combine the flour and the uncooked oatmeal. Mix until crumbly. Sprinkle the mixture over the blueberries.  Cook: Bake at 375°F for 35 to 45 minutes or until well browned.

1 1/2 cups cooked white rice, 1 cup blueberries 1 tsp. chopped mint, 1 cup low fat milk, 3 tbsp.  sugar, nutmeg, and cinnamon (optional garnish)  Combine all (except mint and nutmeg, and cinnamon) in a saucepan and cook for 15 to 20 minutes over low heat, stirring frequently. Transfer the pudding to a large bowl and stir in the mint. Chill for a least 1 hour before serving. Spoon into serving bowls and sprinkle nutmeg garnish over pudding. (Serves Four)

3/4 Cup. Brown Sugar   1/2 Cup. White Sugar    3/4 Cup Butter softened    2 eggs    1 tsp. Vanilla   1 1/4 Cup. all-purpose flour    1 tsp baking soda   3/4 tsp ground cinnamon   1/4 tsp nutmeg    1/2 tsp salt   1/4 tsp cloves (optional)    2 3/4 Cups Rolled Oats (quick or old fashioned)   1 Cup Goji Berries       Beat together butter, white sugar, and brown sugar togather in large bowl, beat in eggs, vanilla until fluffy. In a seperate bowl mix flour, baking soda, cinnamon, nutmeg, cloves (optional) salt. Gradually add to sugar mixture stir in oats and goji berries.    Drop by sppon on to cookie sheet, bake at 375 degress F ( 109 C) for 8 to 10 Minutes.       15 min. prep          10 min. cook

1 cup - freash blueberries or goji berries   1 oz chocolate almond bark   wooden skeweres    wax paper      Directions -    In a medium microwave bowl melt chocolate in until smooth, approxmently 30 seconds if microwaving, if not completely smooth put in for another 20 seconds,  gently push blueberries on to wooden skeweres, dip in to chocolate mixture, let sit on wax paper until cool. Enjoy!!!

1 Cup - Blueberries, Blackberries, Honey Berries, and Goji Berries    1 4 -serving size package of instant lemon pudding mix   1 1/3 - cup of milk   1/4 tsp. vanilla   4 - waffle ice cream bowls or large waffle ice cream cone       Directions - prepare pudding according to the package, except use the 1 1/2 cup of milk, add vanilla. Spoon in fresh fruit in waffle bowls. top with pudding mix and add more fruit to top.    Serve immediatly.       Prep time : 15 minutes.

8 c.  Goji Fruit 8 c. tomatoes, peeled and diced 4 cloves of garlic, minced 1 T. black pepper 1/4 c. salt 1 c. sugar 1 c. white vinegar 1 onions, chopped 1 green peppers, chopped 1 jalapeño pepper, minced 12 oz. can tomato paste. Bring all ingredients (except tomato paste) to boil. Simmer 45 minutes. After 30 minutes, stir in tomato paste.  Yields 8 quarts.

2 boneless chicken breasts, cut into strips 1 teaspoon Seasoning Salt   1/4 tsp. Cajun Seasoning ,  35 Goji berries ,1 teaspoon Spicy Seasoning Salt, 1 large red bell pepper, cut into strips, 6 ounces 1 small onion, slivered 1 clove garlic, minced ,Oil and butter, Salt and pepper, to taste  Put the raw chicken in a small bowl and toss with the seasoning to coat. Heat the oil and butter in a large skillet on medium-high. Sauté the chicken, peppers, gojis, onion and garlic until the chicken is cooked through and the peppers are crisp-tender. Season with salt and pepper.  Makes 2-4 servings, Do not freeze

Ingredients:   1 Cup Fresh Goji Berries  2 T Sugar / or 1/2 T stivia  2 T Cornstarch 1/4 Ts Almond extract 1/3 c Margarine, softened 2/3 c Brown sugar, firmly packed 11/4 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 goji berries, 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 goji berry mixture evenly over prepared crust; top goji berry mixture with remaining oat mixture, gently pressing remaining oat mixture into goji berry mixture. Bake at 375°F for 15 - 17 minutes or until golden. Cool completely in pan on a wire rack. Cut into squares. Yield: 16 Servings.

Ingredients 2 c Flour , 1 TB Baking powder , 1/2 Ts Baking soda , 1/2 Ts Salt , 1 Tbsp Sugar , 1-1/4 c Buttermilk  ,3 Eggs , 6 TB Butter, melted , 2 TB vanilla  for Honeyberry Sauce  mix 1 Cup freash honeyberries , 1/2 c superfine sugar/ or 1/4 c stivia,  Grated rind of 1 orange (optional)   Directions: Stir dry ingredients into a large bowl. Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter. Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment, slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth, reserve liquid. Purée honeyberries in food processor or blender until smooth. Blend in sugar/stivia and orange rind and enough of reserved liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a preheated, well greased waffle iron and Sprinkle honeyberries as needed then cook until golden. Serve with Honeyberry Sauce. Garnish with walnuts and fresh honeyberries,if desired. Yield: 4 Servings

1/4 cup GROUND uncooked white rice, 1 tsp. vanilla extract, 1 tsp. granulated sugar,1/4 cup honey 2 1/2 cups milk, 1/2 tsp. ground cinnamon, 1/2 or 1 cup Goji or honeyberries  Combine ground white rice, milk, vanilla extract, cinnamon, honey and sugar in a saucepan. Bring to a boil stirring constantly. Reduce heat and simmer for 30 to 40 minutes, stirring occasionally. (Add a little milk if it begins to dry out.) Allow to cool. When cool, spoon into dessert dishes and chill in the refrigerator. Serve with fresh Goji or honeyberries. (Serves Four)

B's Puddin'n  2 cups whole milk (or 2 cups half & half) 1/4 cup butter 2/3 cup sugar (white or brown, depending on taste preference) 3 eggs, 4 tablespoons cinnamon, 1/2 cup dried Goji berries,    1/4 teaspoon ground nutmeg  5 teaspoons vanilla extract, 3 cups bread, torn into small pieces (french bread works best)   In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with dried honeyberries  or blueberries if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.  If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).  Bread Pudding Sauce  1 cup whole milk 2 Tbsp. butter 1/3 cup granulated white sugar 3 tsp. vanilla 2 Tbsp. flour dash of salt  Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm  puddin'n