Food Recipes

CRANBERRY SAUCE

Substitute Bremner's Pure Cranberry Juice for the water in your favorite cranberry sauce recipe, or try the following:
1 cup Bremner's Pure Cranberry Juice
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)
1/2 tsp. freshly grated orange zest

Bring Cranberry Juice and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries pop, about 10 to 12 minutes. Stir in orange zest, then cool. The sauce may be prepared up to 3 days ahead. Store covered and chilled until use..
Makes about 2 1/2 cups.

“KID-EASY” BERRY CAKE

2 cups all purpose flour
1 cup granulated sugar
1 1/2 cups buttermilk
1/2 cup oil
1 egg
1 tsp. baking powder
Blueberries

Preheat oven to 375°F. Mix first 6 ingredients in a bowl. Grease and flour a baking sheet. Pour mixture onto the baking sheet. Arrange fruit on top of mixture. Bake at 375°F for about 30 minutes. Once the cake is cooled, cut into serving pieces and enjoy

BLUEBERRY BANANA BREAD

1 cup blueberries
1 3/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. ground nutmeg
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup mashed bananas

Toss blueberries with 2 Tbsp. flour. Sift together remaining flour, baking powder, baking soda, salt and spices. Cream the butter. Beat in sugar until light and fluffy. Beat in eggs, one at a time. Add flour mixture and bananas alternately to butter mixture in 3 parts. Stir in berries.

For muffins, bake in a 400°F oven for 20-25 minutes. For a loaf, bake at 350°F for 50 minutes. (Additional baking time may be necessary if using frozen berries.)
Makes 12 muffins or 1 loaf.

BLUEBERRY CREPES

4 large eggs
1/2 tsp. salt
2 cups unbleached all purpose flour
2 1/2 cups (or more) 2% milk (do not use low-fat or nonfat)
Melted butter

Whisk eggs and salt in large bowl. Gradually whisk in flour, then milk. Strain into medium bowl. Let stand 1 hour.

The batter should be the consistency of heavy cream. If necessary, add more milk to the batter to thin it. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 4 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter for each crepe. Stack crepes on plate and keep warm until serving.

To serve, fill each crepe with fresh blueberries, then roll up. Drizzle with maple syrup.
Makes 12 crepes.

Looking for More Berry Recipes?

Additional blueberry recipes can be found at bcblueberry.com, ushbc.org.

For blueberry and cranberry recipes, please visit epicurious.com and justberryrecipes.com.