Fresh Strawberry, Raspberry, Rhubarb, and Fresh Blackberry, Blueberry, Basil Pie Fillings!


My first love in the world of sweets was pie! Make your own delicious fresh fruit fillings! Perfect for a pie party, tarts, turnovers, pastries or just on a spoon! ~Amy

Fresh Strawberry, Raspberry, Rhubarb, and
Fresh Blackberry, Blueberry, Basil Pie Fillings!

Fresh Strawberry, Raspberry, and Rhubarb Pie Filling:

3 cups sliced strawberries
2 cups raspberries
1 cup sliced rhubarb
1 tbsp lemon juice
Zest of 1 orange

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss fruit with lemon juice and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened, and fruit is tender. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Blackberry, Blueberry, Raspberry and Basil Pie Filling:

6 cups berries
1 tbsp lemon juice
Zest of 1 lime
2 leaves purple basil, or regular basil snipped

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss berries with lemon juice, snipped leaves, and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Red, White and Blue-Berry Upside Down Shortcake!


Celebrate America!! Fresh raspberries and sweet blueberries on top of a sweet vanilla cake, Stars and Stripes Forever! ~Amy

Red, White and Blue-Berry Upside Down Shortcake!

Recipe:

2 cups fresh blueberries
1/3 cup sugar
Zest of 1 lemon

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt

Fresh Raspberries
Sweetened Whipped Cream

Heat oven to 350 degrees

Generously butter 8 cake pan. Evenly spread blueberries into the bottom of the tin. Sprinkle with 1/3 cup sugar, sprinkle evenly with lemon zest. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and vanilla until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown. Cool for about 10 minutes in pan. Turn onto serving plate. When ready to serve:
Top with whipped cream and fresh raspberries

Recipe by Amy Richardson

Breakfast Raspberry Guava Frozen Yogurt


I had no idea how much I love the flavor of guava untilI went to Hawaii. Paired with the fresh taste of raspberries and a hint of lime it is paradise! ~Amy

Breakfast Raspberry Guava Frozen Yogurt

1 cup raspberries, fresh or frozen and thawed
2 cups guava juice
1 1/2 cups vanilla yogurt
2-3 tbsp sugar or honey
1/4 tsp vanilla
Juice 1/2 a lime

Fresh fruit
Granola

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Almond Iced Raspberry Pear Turnovers


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Sweet pears and fresh raspberries surrounded by flakey pastry, sweet icing, and an almond crunch, make this turnover an irresistible treat! ~Amy

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Fresh Berries and Autumn just say country fair. Bring home the blue ribbon with these tasty berry turnover recipes!~Amy

Almond Iced Raspberry Pear Turnovers

Raspberry Pear filling:

2 pears, Bartlett, Anjou or Red, peeled and chopped
1 1/2 cups fresh raspberries
6 tbsp raspberry freezer jam
2 tsp cornstarch

In a medium sized bowl, whisk together cornstarch and jam. Stir in pears and raspberries, tossing well to coat.

Pastry:

2 sheets puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Sliced almonds
Powdered sugar

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of raspberry pear filling into center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing. Immediately sprinkle lightly with almonds. When set, dust lightly with powdered sugar.

Recipe by Amy Richardson