September 16, 2014

Recipe Corner: Berry season recipes

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July 18th, 2013

By Ginger Isham

The following recipe may be used for a brunch or a family breakfast. You can assemble most of ingredients the night before to save on time. Serve with maple syrup and cream or half and half.

 

Baked blueberry and peach oatmeal

3 cups old-fashioned oats

1/2 cup brown sugar

2 teaspoons baking powder

pinch of salt

2 egg whites

1 whole egg

1 and 1/4 cups fat-free milk

1/4 cup canola oil

1 teaspoon vanilla

1 can sliced peaches (15 ounces ) in juice, drained and chopped

1 cup fresh blueberries

1/3 cup chopped walnuts or pecans

Combine oats, brown sugar, baking powder and salt in a bowl. Whisk egg whites, egg, milk, oil and vanilla and add to oatmeal mix. Stir just until blended. Let set for 5 minutes. Stir in peaches and blueberries. Pour into a lightly oiled 8×8 or 9×9 inch baking dish. Sprinkle with nuts. Bake at 350 degrees for 35-40 minutes. Cut into squares and serve warm. You can refrigerate leftovers for the next day and reheat.

 

Curried fruit sauce 

(antioxidants with spicy flavor)

1 cup orange juice

1 tablespoon corn starch

1 tablespoon curry powder (less is better)

1 tablespoon sugar or Splenda

1 cup fresh blueberries

2 nectarines, sliced

1 banana sliced

1/4 cup toasted or plain almonds

Combine juice, cornstarch, curry and sugar in saucepan. Bring to a simmer and add blueberries and nectarines. Cook until slightly thickened. Stir in bananas and almonds and remove right away from heat. Serve warm or cold over angel food cake, ice cream, pancakes or waffles.

Hint: Substitute raspberries for half of the amount of apples for an apple pie. Also, substitute blueberries for half of the rhubarb when making rhubarb pie. If recipe calls for 1 and 1/4 to 1 and 1/3 cup sugar, use the lesser amount when substituting blueberries. Our family favorite is blueberry rhubarb.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

 
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