RECIPE SWAP
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should now be taking calls as another long-awaited berry-picking season begins.
But, as always, phone the farm before you go. Manitoba’sfruit growers say their crop was set back about two weeks due to the cool, wet spring. Fortunately, the June 6 frost wasn’t as devastating as it might have been. Peak picking times are usually at the beginning to mid-July,
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so here’s some good recipes and tips for putting some aside to enjoy for later in the year.
1-1/2 c. strawberries
1-1/2 c. tart red apples
4 c. water
2 tsp. lemon juice
1 stick cinnamon
1 whole clove
1/2 c. sugar
Core and slice the apples, but do not peel them. Chop the strawberries and place them in a saucepan with four cups of water, the lemon juice, cinnamon, clove and bring to a boil. Lower the heat, cover, and simmer for five minutes or until the apples and strawberries are tender. Rub them through a sieve and return them to a saucepan. Combine the sugar and cornstarch with two tbsp. water. Add to fruit mixture, stir until mixture thickens. Remove from heat and stir in the wine. Cool and refrigerate.
Serve very cold in chilled bowls. Garnish each bowl of soup with a dollop of whipped cream and sprinkle with toasted almonds. Serve with almond macaroons or saltine biscuits.
BASE:
1-1/2 c. all-purpose flour
1/2 c. granulated sugar
1-1/2 tsp. baking powder
1/3 c. soft butter
2 egg whites
1 tsp. vanilla
CHILLED PINK SOUP
SASKATOON BERRY DREAM CAKE
Combine flour, sugar, baking powder, butter, egg whites and vanilla. Mix well. Press onto bottom of 10-inch springform pan.
Preheat oven to 350F (180C). Layer saskatoon berries over base. In large bowl combine flour, yogurt, egg, sugar, vanilla and lemon rind. Mix until smooth. Pour over saskatoon berries. Bake 60 -70 minutes or until cake is firm and golden.
Yield: 12 servings.
This week we heard from Ethelyn Wohlgemuth of Bloomfield, New Brunswick who sent us another version of the butter tart which uses Roger’s Syrup and includes nuts such as pecans or walnuts. Also, Barb Gyselinck and Myrtle Bredin of Oak Bank both came through with the Butter Tart Square recipe we’ve been looking for. Barb’s version involves baking the base separately for about 10 minutes, while Myrtle’s recipe, which we’re including below, calls for baking the base and filling together.
BASE:
1/2 c. butter or margarine
2 tbsp. icing sugar
1 c. flour
BUTTER TART SQUARE
2 tbsp. cornstarch
2 tbsp. water
1/4 c. cooking white wine
Sweetened whipped cream
Toasted slivered almonds
Optional: almond macaroons or saltine
biscuits
FILLING:
1-1/2 c. brown sugar
1/4 c. butter
1 tsp. vanilla
1 c. raisins
2 tbsp. vinegar
2 eggs
Combine crust ingredients and press into an 8 x 8-inch pan. Prepare filling. Melt together first five ingredients and mix in unbeaten eggs. Stir quickly and pour over base. Bake at 350F for 30 minutes.
CAKE:
3 c. saskatoon berries
2 tbsp. all-purpose flour
2 c. lower-fat plain yogurt
1 egg, lightly beaten
2/3 c. granulated sugar
1 tsp. vanilla
Grated rind of 1 lemon or orange
SEND RECIPES OR RECIPE REQUESTS TO:
Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
or e-mail
