|
|
 |
|
|
|
|
|
| Recipes |
|
For those of you who have our new “Pie Fillings” only available at our shows, fairs and festivals. Directions for use…
Bake at 400 in a prepared unbaked 8 or 9 inch pie crust. Use a top crust also and bake for 1 hour, covering the last 15 minutes, not to burn your crust.
The Pies Fillings are pre-cooked and ready to eat on your favorite Ice Cream, pan cakes, waffles or cheese cake. Enjoy!
"FRENCH TOAST" WITH WEST VIRGINIA FRUIT AND BERRY BLUEBERRY FRUIT TOPPING
1 loaf soft crust Italian bread (1 inch thick)
3 eggs
1 1/4 cup milk
1 pkg. vanilla pudding mix (not instant)
1/2tsp. vanilla
1 jar of WV Fruit and Berry Fruit Topping (Heated)
Beat eggs until thick; add milk and vanilla. Dip bread into batter, turning to coat each side. Fry on buttered skillet until golden. Serve with butter and warmed Fruit topping. Delicious!
RASPBERRY BROWNIES
1/2 cup butter or margarine, softened
1 cup sugar
2 large eggs
2 (1 - ounce) squares unsweetened chocolate, melted
3/4 cup all-purpose flour
1 cup chopped walnuts
1/3 cup WV Fruit and Berry Raspberry Preserves
Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts. Spoon half of batter into greased and floured 9-inch square pan. Spread raspberry preserves over batter; top with remaining batter. Bake mixture at 350 degrees for about 28 to 30 minutes. Yield: 3 dozen brownies.
RASBERRY - WALNUT SALAD
4 cups torn Boston Lettuce
4 cups torn Red Leaf Lettuce
3/4 cup walnuts, chopped and toasted
1 cup fresh rasberries
1 avocado, peeled and cubed
1 kiwifruit, peeled and sliced
Raspberry Salad Dressing
Combine first 6 ingredients in a large bowl; toss gently. Serve with Raspberry Salad Dressing. Yield: 12 servings
RASPBERRY SALAD DRESSING
1/3 cup West Virginia Fruit & Berry's Wild and Wonderful Seedless Red Raspberry preserves.
1/3 cup raspberry vinegar
1 cup vegetable oil
1 tbs poppy seeds
Combine preserves and vinegar in container of an electric blender; process 20 seconds. With blender on high, gradually add vegetable oil in slow, steady stream. Stir in 1 tbs poppy seeds. Yield: 1 1/2 cups.
PUMPKIN PANCAKES
1 1/2 cups milk
4 eggs, separated
1/4 cup melted butter
1/2 cup West Virginia Fruit & Berry Pumpkin Butter
2 cups flour
2 tbs granulated sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin butter. Stir in dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle, about 1/3 cup at a time. Cook until tops bubble and turn to cook other side
STUFFED FRENCH TOAST
1 package (8 oz.) cream cheese, softened
1-1/2 tsp. vanilla extract, divided
1/2 cup finely chopped walnuts
1 loaf French Bread
4 eggs
1 cup heavy cream
1/2 teaspoon ground nutmeg
SUGGESTED FRUIT TOPPINGS
Wv Fruit and Berry Fruit Toppings
(red raspberry, chunky apple, blueberry or maple walnut)
or
1 jar (12 ounces) apricot preserves
1/2 cup orange juice
In a mixing bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. Cut a pocket in the top of each slice of 1/2 inch think French Bread. Fill each pocket with about 2 tablespoons of cream cheese mixture. In another bowl, beat eggs, cream, nutmeg, and remaining vanilla. Dip both sides of bread in egg mixture, being careful not to squeeze out filling. Cook on a lightly greased griddle until golden brown on both sides. Placed on an ungreased cooking sheet. Bake at 300 degrees for 20 minutes.
TOPPINGS
Combine Apricot preserves and orange juice in small sauce pan: heat through. Or heat WV Fruit and Berry Toppings and Drizzle over hot French toast. Yeild: about 8 servings.
BUTTERMILK PECAN WAFFLES
2 cups all-purpose flour
1 tlb. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs
2 cups butter or margarine, melted
2 tlb. chopped pecans
TOPPINGS
West Virginia Fruit and Berry Fruit Toppings
Red Raspberry, Chunky Apple, Blueberry, Maple Walnut
Combine the flour, baking powder, baking soda and salt; set aside. In a mixing bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with few pecans. Bake according to manufacturer's directions until golden brown. Repeat until batter and pecans are gone. Yield: 7 waffles (about 8 inches each)
Heat WV Fruit and Berry Toppings and Serve.
|
|
|
|
|
|
|
|
