Glazed Blueberry Mini-Cakes Recipe : 1/4 teaspoon salt 2 tablespoons milk 1-1/4 cups coarsely chopped fresh Blueberries 1 2/3 white chocolate chips WHITE GLAZE (recipe follows) 1/3 cup packed light brown sugar 1-1/2 teaspoons vanilla extract 1-1/3 cups all-purpose flour 3/4 teaspoon baking powder 1 egg 1/4 teaspoon baking soda 1/3 cup granulated sugar 1/3 cup butter or margarine , softenedDirections 1. Heat oven to 350°F. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter). 2. Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy. Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture. Add milk; stir until blended. Stir in cranberries and 2/3 cup white chips (reserve remaining chips for glaze). Fill muffin cups about 7/8 full with batter. 3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire cooling rack. Cool completely. Prepare WHITE GLAZE; WHITE GLAZE: Place remaining 1 cup White chocolate Chips in small microwave-safe bowl; sprinkle 2 tablespoons vegetable oil over chips. Microwave at MEDIUM 30 seconds or until melted; stir then drizzel on muffins, let cool in refrigerator, sever and enjoy!! Makes about 3 dozen of mini-cupcakes or 1 dozen of large cupcakes
Creamy Lemon Berry Cake : 3 - 6 oz - lemon yogurt 1 - 8 oz - cool whip topping thawed 1 4 -serving size package of instant vanilla pudding mix. 1 cup - fresh blueberries 1 8 inch angel food cake / or 1 - box of packaged angel food cake Directions - in a medium bowl, whisk together yogurt and pudding mix until smooth. Then fold in cool whip. Serve cream and fresh blueberries over angel food cake cubed. prep time: 15 min / 45 if needing to bake cake
2 cups cooked white rice, 1/2 cup chopped Goji berry or other fruit, 2 tbsp. honey, 2 cups low fat milk, 1 tbsp. vanilla, 1/4 tsp. ground cinnamon Combine all ingredients in a jar and shake vigorously. Refrigerate for 4 hours or over overnight. For a rice milkshake, do not strain but pour the rice and liquid mixture into a blender and blend until creamy. Serve cold. For a beverage, strain the rice and reserve the liquid. Fill two glasses with ice and pour the liquid over the ice. Serve chilled. (If you wish, you may use the rice in the smoothie recipe described above.) you can also add different fruit or berries.
1/3 cup - orange juice 1/2 cup - fresh goji berries 1/2 cup - fresh/ frozen strawberries 1/2 cup - fresh blueberries 1/2 cub Blackberries - 1 tbsp - raw honey or Stevia 5 ice cubes Blend together with blender and enjoy your smoothie !!
Ingredients: 1/2 c Fresh mint leaves /or chocolate mint leaves, also use a few for garnishing 1 c Boiling water 1 Can frozen lemonade (6-oz) 1 pt Fresh blackberries; crushed and sweetened with 1/2 cup sugar / or 1/4 cup stevia 2 c cold water Directions: Combine 1/2 cup mint leaves and boiling water. Let steep 5 minutes. Add blackberries and frozen lemonade concentrate to your berry recipes. Stir. Strain into pitcher half-filled with crushed ice. Add cold water and stir. Garnish with fresh mint leaves / or Chocolate mint leaves. Serves 8.
3/4 c. brown sugar firmly packed 1/4 c. granulated sugar 8 oz. low-fat vanilla yogurt 2 egg whites, lightly beaten 2 tbsp. vegetable oil 2 tbsp. nonfat milk 1/4 cup vanilla 1 1/2 cup all-purpose flour 1 t. baking soda 1 tbsp. ground cinnamon 1/2 tsp. salt (optional) 3 tbsp. Honey 3 cup old fashioned oats 1 cup dried/fresh goji berries 1 cup dried honeyberries 1/2 cup dried blueberries Preheat oven to 360°F. In large bowl combine sugars, yogurt, egg whites, oil, milk and vanilla; mix well. In medium bowl combine flour, baking soda, cinnamon and salt; mix well. Add dry ingredients to wet mix; mix well. Stir in oats and goji berries. Spread dough onto bottom of ungreased 13 x 9 baking pan. Bake 28-32 minutes or until golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered.
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