Page 38 - Test

PERFECT BERRY RECIPES
SALLIE ROSS’
BERRY OAT SCONES
Ingredients
1 1/4 Cups Steel Cut Oats
1/2 Cup Milk
1 1/2 Cups Flour
1 Tbsp Baking Powder
1/4 Cups Sugar
1/2 Tsp Salt
2/3 Cup Melted Butter
1/2 Cup Fresh or Frozen Berries
1 Egg
METHOD
Preheat oven to 450 F.
In a bowl, pour milk over steel cut
oats and set aside.
In a large bowl, combine flour, sugar,
baking powder and salt. Add the butter and
egg to the oat and milk mixture. Stir the
wet ingredients into the dry ingredients
until it holds together. Add an additional 1
tsp of milk, if necessary. Stir in the fruit.
Shape into 12 scones or roll out to 1/2”
thickness and cut with a 2” cutter. Place
on a parchment lined cookie sheet about
2” apart. Sprinkle the tops of scones with
additional sugar.
Bake until lightly browned, about 12-15
minutes. Remove from cookie sheet and
allow to cool on a wire rack.
I love to use local blueberries and
cranberries for this recipe however, any
fresh or frozen berry would be wonderful!
DIANE BAXTER’S
BERRY TARTS
Ingredients
1 Cup Sour Cream
2 Tbsp Sugar
1 Tbsp Flour
2 Cups of Local Cloudberries,
Blueberries or Cranberries
1 Tbsp Sugar
METHOD
Preheat oven to 350 F.
Pre-bake 12 regular or 30 mini tart shells.
Fill baked tart shells 1/2 to 1 tsp with filling and top
with your favourite locally picked berries.
Bake for another 10 minutes once assembled.
Enjoy! I bet you can’t eat just one
GRETA SITTICHINLI’S
CHRISTMAS
CRANBERRY JAM
Ingredients
27 Cups of Cranberries
6 Cups of Water
1 Small Bag Frozen Strawberries
1 Small Bag Frozen Raspberries
2.5 lbs Sugar
3 (3oz) Liquid Fruit Pectin Packets
1 Tsp Ground Ginger
1 Tsp Ground Allspice
1 Tsp Ground Cloves
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METHOD
Mix water, cranberries, spices and bring to boil, add the sugar
and bring to boil again.
Then add liquid pectin and let cook for a while.
Add jam mixture to sterilized jars, fill the jars and leave 1/4 inch
at the top of the jar.
Place seal and rings and place in a water bath for 15 minutes.