3ABN Today Cooking Program | Berry Delicious
Air Date 9/14/16

Bluebarb Crumb Pie


Ingredients:
4 cups rhubarb, fresh or frozen, cut into ½ inch pieces
2 cups fresh blueberries
1 ½ cups sugar
3 Tbsp. tapioca
3 Tbsp. all-purpose flour
Crust
2 ¼ cups all-purpose flour
¾ cup sugar
¼ tsp. salt
1 cup vegan margarine, chilled

Blubarb Pie

Directions:
In a large bowl, combine the rhubarb, blueberries, sugar, tapioca, and flour. Set aside for 30 minutes.

For the crust, combine the flour, sugar, and salt in a food processor. Cut the margarine into 1/2-inch pieces. And add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds). Press into the bottom of a 9-inch glass pie plate. Add pie filling. Repeat crust recipe for the crumb topping. Cover pie evenly with topping.

Bake at 375 for 1 hour or until golden brown.


Yields: 8 pieces
Brenda Walsh

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Triple Berry Crisp in a Jar


For berry filling:

4 c fresh or frozen Blueberries
4 c fresh or frozen sliced strawberries
3 c fresh or frozen raspberries
6 T cornstarch
½ c sugar

Crisp filling and topping:
1 c white whole-wheat flour
¾ c brown sugar
¼ c sugar
½ t salt
1 c quick oats
½ t ground cinnamon
10 T cold vegan margarine

Triple Berry Crisp

Directions:
For berry filling, mix together ingredients in a large pot and let sit for 10 min, or until a little liquid forms and sugar dissolves. Cook berries over medium heat stirring frequently until thickened and bubbly. Remove from heat and set aside. For the crisp filling, combine all the dry ingredients into a large mixing bowl and stir to combine. Add the cold vegan margarine and using a pastry blender or two forks, cut in the vegan margarine until it resembles crumbs.

Assembling the berry crisp: Spray 6-pint size jars or 12 - ½ pint size jars with a non-stick cooking spray. Fill the jars a third full with the berry mixture. Add a layer of the crumb mixture. Then add more of the berries, and finish with more of the crumb mixture. Place the jars on a cookie sheet and place in a 350-degree oven for 20 minutes or until berry mixture is bubbly and crumb mixture is golden brown. Allow to cool a little before serving. If you are not going to serve them the same day, then put the metal lids on each jar while they are hot. You will hear them ‘pop’ as they form a seal. They will keep for several days this way in the refrigerator.




Yields: 6 – pint size servings or 12 – ½ pint size servings

Cinda Sanner

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Layered Berry Smoothie


Ingredients:

3 large frozen bananas
½ cup original flavored almond milk
¼ cup pure maple syrup
1 tsp. pure vanilla extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh strawberries

Smoothie

Directions:
In a blender whiz together the frozen bananas, soy milk, pure maple syrup and vanilla until smooth. Layer in a glass or bowl the frozen banana smoothie and fruit. Top with all three berries.

Yields: 5 - 1 cup servings

Linda Johnson

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Rhubarb Strawberry Crisp


Ingredients for Filling:

6 c sliced fresh or frozen rhubarb
3 c sliced fresh or frozen strawberries
1 ½ c sugar
½ c minute Tapioca
1 T flour
1 t ground cinnamon

Mix all ingredients into a large mixing bowl and set aside.

Topping
1 ½ c flour
1 c brown sugar
½ t salt
½ c vegan margarine or coconut oil
1 ½ c quick Oats


Rhubarb Strawberry Cake

Directions:
Combine flour, brown sugar, salt and oats into a medium size mixing bowl and stir to combine. Add the coconut oil and stir to thoroughly mix until mixture resembles coarse crumbs. If using vegan margarine, make sure it is cold and you cut it in with a pastry blender or a fork.

Assemble: Spray a 9x13 size-baking dish with a non-stick baking spray. Give the rhubarb mixture another stir and then pour into the prepared baking dish. Sprinkle the crumb mixture evenly over the top. Place in a 350-degree oven for 50-55 minutes or until fruit is bubbly and topping is golden. Allow to cool a little bit before serving.

Cinda Sanner

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Blueberry Coconut Cake


Ingredients:

2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2 Tbsp. cornstarch
½ cup Truvia (1 cup sugar)
1/3 cup oil
1 cup canned lite coconut milk
1 tsp. pure almond extract
½ cup unsweetened original almond milk
¼ cup sweetened shredded coconut
2 cups fresh blueberries

Lime Frosting:
1 cup powdered sugar
1 ½ Tbsp. fresh lime juice

Blueberry Coconut Cake

Directions:

Preheat oven to 350 degrees. Spray a 9x9 inch square baking pan with non-stick cooking spray.

In large mixing bowl, mix the flour, baking powder, salt, cornstarch, and Truvia together. Make a well. Add canola oil, coconut milk, almond milk, and coconut. Mix with an electric mixer for 2-3 minutes until smooth and well-blended. Fold in blueberries.

For lime frosting, mix powdered sugar and lime juice together until smooth.

Spread cake batter evenly into pan. Bake for 40-50 minutes or toothpick comes out clean. Cool for 15-20 minutes. Drizzle with lime frosting.


Yields: 16 pieces
Brenda Walsh

 

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Strawberry Breakfast Cake


Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 T baking powder
2 T corn starch
½ tsp. salt
¼ cup sugar
¼ cup oil
½ cup Tofutti Better Than Sour Cream
2 tsp. pure vanilla extract
½ cup pure maple syrup
1 cup original flavored almond milk
1 cup fresh strawberries – cut in small pieces
½ cup strawberry jam

Crumb Topping:
1/4 cup vegan margarine, melted
1/4 cup sugar
1 cup quick oats
1/4 cup all purpose flour
1 cup fresh strawberries, sliced

Strawberry Breakfast Cake

Directions:

In a small size bowl put the melted margarine and all the rest of the crumb ingredients except for the sliced strawberries and set aside till ready to use.

In a large mixing bowl put all the dry ingredients and mix together. Make a well in the middle of it all and put all the wet ingredients except for the fresh strawberry pieces and strawberry jam. Mix together until blended and carefully fold in the strawberry pieces. Pour the mixture into a 9 by 13 by 2-inch pan that has been sprayed with vegetable spray. Gently spread batter to cover pan. Divide the jam into thirds placing it some on both ends and in the middle of cake. Carefully spread the jam around on top of batter. Sprinkle the crumb topping on top and place the sliced strawberries on top of crumbs. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in middle of cake comes out clean. If desired drizzle with a glaze. Serve hot or cold.

Yields: 18 pieces (3x3")
Linda Johnson

 

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