Desserts & Baked Goods

We highly recommend the Midwest Aronia Association's Aronia Berry Recipes book! You can purchase it here

The Midwest Aronia Association also has a great selection of recipes on its website

Berry Pie with Fresh Fruit  

A versatile recipe that can be made using almost any fresh berry! As you can see, we especially like it with strawberries, sprinkled with juneberries

- 2 pie dough  (frozen or homemade)

- 4 cups fresh berries, picked over and hulled

- ⅔ to 1 cup fresh berries

- 2 tbs all-purpose flour

- 1 ½ tbsp. lemon juice (optional)

- 2 tsp. quick-cooking tapioca (use only if fruit is juicy, for thickening)

- 1-2 tbsp. butter Preheat oven to 450°.

Combine sugar, flour, and lemon juice and sprinkle over the berries. Stir gently until well blended, and let stand for 15 minutes.  Add the berry mixture, and dot with butter. Cover with pie dough, and prick top well, or lattice. Bake the pie in a 450° oven for 10 minutes, then reduce temperature to 350° and continue to bake for 35-40 minutes, or until golden brown. Serve with ice cream or whipped cream for a real treat! Adapted from The Joy of Cooking  

 

Glazed Berry Pie  

1 baked pie shell

Thicken over low heat for 7-10 minutes.

-3/4 C sugar

- 2 1/2 tbs cornstarch

-1/4 tsp salt

-1 C water

-Add 1 C of crushed fruit with its juice for glaze

-Arrange 4 C of fresh berries (3 C strawberries, raspberries, or blueberries and mixed with 1 C aronia berries, black currants or juneberries)

-Pour hot glaze over the fruit, turning fruit as needed so that glaze covers all fruit and oozes into the spaces between fruit. Refrigerate for at least 4 hours before eating. Adapted from the Joy of Cooking Glazed Berry Pie receipe

Blue Fruit Muffins (serves 12)

-1¾ cups all-purpose flour

- ⅓ cup sugar

- 2 tsp. baking powder

- ¼ tsp. salt

- 1 egg, beaten

- ¾ cup milk

- ¼ cup cooking oil

- ¾ cup berries - aronia, blueberries, black currants, juneberries - any type you like!

- 1 tsp. finely shredded lemon peel (optional)

Preheat oven to 400°. In a mixing bowl, combine flour, sugar, baking powder, and salt. Create a well in the center. In a separate bowl, combine egg, milk, and oil, and add to well in flour mixture. Stir until just moistened (batter should be lumpy). Fold in berries and lemon peel. Lightly grease muffin cups, or line with paper baking cups and fill ⅔ full. Bake at 400° for 20 minutes or until golden brown. Serve warm. Adapted from the Better Homes and Gardens New Cook Book Fruit Crisp (serves 6) Joyce couldn't believe how many compliments she received on this recipe after bringing it to a potluck - especially with how easy it was to prepare - 5 cups berries, fresh or frozen - try combining blueberries, juneberries, black currants, elderberries, or any combination of your favorite berries - 2-4 tbsp. sugar - ½ cup regular rolled oats - ½ cup packed brown sugar - ¼ cup all-purpose flour - ¼ tsp. ground nutmeg, ginger, or cinnamon - ¼ cup butter - ¼ cup chopped nuts or coconut - Vanilla ice cream or light cream Preheat oven to 375°. For filling: thaw fruit, if frozen. Do not drain. Place fruit in an 8x1½-inch round baking dish. Stir in sugar. For topping: combine oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in nuts or coconut, and sprinkle over top of filling. Bake for 30-35 minutes, or until fruit is tender and topping is golden. Serve warm, topped with ice cream or light cream. Adapted from the Better Homes and Gardens New Cook Book

Lemon-Blueberry Sorbet  

-1 1/4 cups boiling water 6 lemon flavored tea bags

-1/2 cup sugar 3 cups frozen blueberries (can substitute black currants, aronia berries, honey berries, etc.)

Pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and squeeze. Stir in sugar until dissolved; cool. In blender, process tea mixture with blueberries until almost smooth. Turn into 8x8 inch metal pan; freeze 1 hour. With fork, stir to break up ice. Freeze an additional hour or until firm. Stir with fork; use scoop to arrange in serving dishes and serve immediately. 

Plum Streusel Bars (serves 16)

-5 medium plums, pitted and sliced

-1 cup of water- 1 2/3 cups granulated sugar

-2 cups all-purpose flour, divided

-6 tablespoons powdered sugar

-1/2 teaspoon salt, divided

-3/4 cup plus 5 tablespoons of cold butter, divided

-1/2 cup of packed brown sugar

-1 teaspoon of ground cinnamon

-1/4 teaspoon of ground nutmeg

-1/2 cup of chopped walnuts.

Bring plums and water to a boil, reduce heat, simmer for 30 minutes or until softened, stirring occassionally. Cool slightly before transferring to food processor. Cover and process until smooth. Meanwhile in large bowl, combine 1 1/2 cups flour, powdered sugar, cut in 3/4 cup butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake for 15 minutes or until edges are light brown. For crumb topping, combine  remaining 1/2 cup flour, brown sugar, cinnamon, nutmeg, and remaining 1/4 teaspoon salt. Using a pastry blender, cut in 5 tablespoons butter until mixture resembles coarse crumbs. Add walnuts. Pour plum filling over hot crust. Spoon crumb topping over filling. Bake for 15 minutes or until topping is set. Adapted from Hy-Vee recipes. 

Upside Down Plum Cake (serves 8)

-3 eggs

- 3 medium plums

- 4 tablespoons plus 1/2 cup butter softened and divided

- 2 tablespoons of red plum jam

- 1 1/2 cup plus 2 tablespoons sugar

-1 1/2 cup all purpose flour

-1 teaspoon baking powder

-1/4 teaspoon salt

-1 teaspoon vanilla extract

- 1 teaspoon orange zest

-1/2 cup heavy whipping cream. Separate yolks and whites from eggs.

Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Halve plums crosswise and remove pits. Cut plums into thin slices. In a small saucepan, melt 4 tablespoons butter. Add 1/2 cup sugar and jam. Cook over medium-low heat for 2 minutes or until thickened. Pour mixture into pan. Arrange plum slices in a single layer on top. In a medium bowl, whisk together flour, baking powder and salt. In a large mixing bowl, beat 1/2 cup cutter for 30 seconds with an electric mixer on medium speed. Add 1 cup sugar, beat until light and fluffy. Beat in egg yolks, vanilla and orange zest, scraping sides of bowl. Alternately add flour mixture and cream to butter mixture, beating on low after each addition. Using thoroughly cleaned beaters, beat egg whites until soft peaks form. Add 2 tablespoons sugar. Continue beating until stiff peaks form. Fold beaten whites into cake batter. Spoon batter over plums in pan, spread evenly. Bake for 45 minutes or until toothpick inserted near center comes out clean. Adapted from Hy-Vee recipes. 

Peachy Plum Sauce (serves 8)

-2 peaches, pitted and sliced into thick wedges

- 1/3 to 1/2 cup water

- 1 cup red plum jam

- 1 1/2 teaspoons fresh lemon juice

- 1 1/2 teaspoon butter

- 1/2 teaspoon peach brandy.

In saucepan, combine peach edges and 1/3 cup water. Use more water if peaces are less ripe. Bring to boil, reduce heat. Simmer, uncovered for 15-20 minutes. Stir in jam, lemon juice, butter, and brandy. Cook 2 minutes more. Cool slightly. Store covered in refridgerator for up to a week. Serves great with ice cream! Adapted from Hy-Vee recipes. 

 

Be sure to contact us with your favorite blue fruit dishes - we're always searching for new and exciting recipes to add to our website!