Oatmeal Blueberry Muffins

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Oatmeal Blueberry Muffins

Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Recipe Notes

Ingredients for 12 muffins

Fruit Casserole (A delight!)

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Fruit Casserole (A delight!)

Ingredients
  • 1 cup Blueberries
  • 1 cup strawberries or raspberries
  • 3 apples peeled and sliced
  • 1/4 cup butter
  • 1 cup flour
  • 6 tbsp Sugar
Instructions
  1. Place fruit in the bottom of the previously buttered pan. Sweeten the fruit to taste. Mix the butter, flour, and sugar until the consistence is granular. Sprinkle on fruits. Bake at 350F for approximately 30 minutes.
Ingredients
  • 1 cup Blueberries
  • 1 cup strawberries or raspberries
  • 3 apples peeled and sliced
  • 1/4 cup butter
  • 1 cup flour
  • 6 tbsp Sugar
Instructions
  1. Place fruit in the bottom of the previously buttered pan. Sweeten the fruit to taste. Mix the butter, flour, and sugar until the consistence is granular. Sprinkle on fruits. Bake at 350F for approximately 30 minutes.
Recipe Notes

Ingredients for a 7x9-inch dish

Gooseberry Sauce

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Gooseberry Sauce

Ingredients
  • 1 cup (200g) gooseberries topped and tailed
  • 2 tbsp caster sugar
  • 1 1/2 tbsp butter
Instructions
  1. Place a saucepan over medium heat and melt the butter and sugar, then add the gooseberries.
  2. Cover and simmer gently for 10 minutes. Take the lid off, and if the sauce is still quite liquid, reduce for a further 5 minutes until thickened.
Ingredients
  • 1 cup (200g) gooseberries topped and tailed
  • 2 tbsp caster sugar
  • 1 1/2 tbsp butter
Instructions
  1. Place a saucepan over medium heat and melt the butter and sugar, then add the gooseberries.
  2. Cover and simmer gently for 10 minutes. Take the lid off, and if the sauce is still quite liquid, reduce for a further 5 minutes until thickened.

Gooseberry Fool

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Gooseberry Fool

Ingredients
  • gooseberries
  • sugar, to taste
  • water, just a splash
  • whipped cream
Instructions
  1. For a sweet gooseberry sauce, top and tail green gooseberries before tossing them into the pan. Add sugar, to taste, and just a splash of water to prevent the fruit from burning.
  2. Cover and cook for a few minutes. Once the juices begin to bubble, uncover and cook until the fruit has broken down.
  3. Cool the cooked gooseberries, then fold into thick custard mixed with lightly whipped cream.
Ingredients
  • gooseberries
  • sugar, to taste
  • water, just a splash
  • whipped cream
Instructions
  1. For a sweet gooseberry sauce, top and tail green gooseberries before tossing them into the pan. Add sugar, to taste, and just a splash of water to prevent the fruit from burning.
  2. Cover and cook for a few minutes. Once the juices begin to bubble, uncover and cook until the fruit has broken down.
  3. Cool the cooked gooseberries, then fold into thick custard mixed with lightly whipped cream.
Recipe Notes

A ‘berry fool’ is a desert made with fresh berries folded into sweetened whipped cream.

Gooseberry Crunch

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Gooseberry Crunch

Ingredients
Crumb Mixture
  • 1 cup (250 mL) All Purpose Flour
  • 1 cup (250 mL) brown sugar
  • 3/4 cup (175 mL) rolled oats
  • 1/2 cup (125 mL) butter softened
  • 1 tsp (5 mL) cinnamon
Filling
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Sugar
  • 2 tbsp (60 mL) cornstarch
  • 1 tsp (5 mL) vanilla
  • 4 cups gooseberries
Instructions
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!
Ingredients
Crumb Mixture
  • 1 cup (250 mL) All Purpose Flour
  • 1 cup (250 mL) brown sugar
  • 3/4 cup (175 mL) rolled oats
  • 1/2 cup (125 mL) butter softened
  • 1 tsp (5 mL) cinnamon
Filling
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Sugar
  • 2 tbsp (60 mL) cornstarch
  • 1 tsp (5 mL) vanilla
  • 4 cups gooseberries
Instructions
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!

Blueberry Sauce

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Blueberry Sauce

Ingredients
  • 1 cup Blueberries
  • 2 tbsp maple syrup or honey
  • 1 tbsp lemon juice
  • 1 tsp corn starch dissolved in a small amount of water
Instructions
  1. Combine ingredients in a saucepan.
  2. Bring to a boil.
  3. Simmer 2 minutes, stirring occasionally. Set aside to cool.
  4. Serve over pancakes or cake with a scoop of vanilla or maple walnut ice cream.
Ingredients
  • 1 cup Blueberries
  • 2 tbsp maple syrup or honey
  • 1 tbsp lemon juice
  • 1 tsp corn starch dissolved in a small amount of water
Instructions
  1. Combine ingredients in a saucepan.
  2. Bring to a boil.
  3. Simmer 2 minutes, stirring occasionally. Set aside to cool.
  4. Serve over pancakes or cake with a scoop of vanilla or maple walnut ice cream.
Recipe Notes

Makes 1 cup (250mL) of sauce

Blueberry Crisp

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Blueberry Crisp

Ingredients
  • 3/4 cup white flour
  • 1/2 cup Sugar
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 3/4 cup quick oats
  • 1/2 cup chopped walnuts
  • 4 cups Blueberries
Instructions
  1. Preheat oven to 350° F.
  2. Mix flour, cinnamon and sugar. Add butter and blend until the mixture is crumbly. Add oats and nuts.
  3. Take 1/4 of the mixture and mix with the blueberries.
  4. Place blueberries in buttered baking dish. Top with crumble mixture.
  5. Bake at 350° for about 40 minutes.
  6. Blueberry Crisp can be eaten hot or cold. Enjoy!
Ingredients
  • 3/4 cup white flour
  • 1/2 cup Sugar
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 3/4 cup quick oats
  • 1/2 cup chopped walnuts
  • 4 cups Blueberries
Instructions
  1. Preheat oven to 350° F.
  2. Mix flour, cinnamon and sugar. Add butter and blend until the mixture is crumbly. Add oats and nuts.
  3. Take 1/4 of the mixture and mix with the blueberries.
  4. Place blueberries in buttered baking dish. Top with crumble mixture.
  5. Bake at 350° for about 40 minutes.
  6. Blueberry Crisp can be eaten hot or cold. Enjoy!

Strawberry Cream Pie

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Strawberry Cream Pie

Ingredients
  • 1 1/4 cups (300mL) graham cracker crumbs
  • 1/4 cup (60mL) melted unsalted butter or margarine
  • 3 tbsp (45mL) custard powder
  • 3 tbsp (45mL) Sugar
  • 2 1/2 cups (625 mL) Milk
  • 75 g dark chocolate
  • 1 carton (454g) fresh strawberries halved
  • 2 tbsp (30 mL) apricot jam or apple jelly melted
Instructions
  1. Preheat oven to 350°F.
  2. Combine Graham crumbs and butter in a bowl. Press mixture into the bottom of a 9 inch (23 cm) pie plate.
  3. Bake in the oven for 7 or 8 minutes, until crust is crispy. Reserve.
  4. Mix custard powder and sugar in a large saucepan. Over medium-high heat, gradually whisk in milk until smooth. Bring to a boil, whisking constantly. Once the mixture has thickened, remove from heat and allow to cool completely.
  5. Melt dark chocolate and brush over the entire crust. Allow chocolate to set.
  6. Once the custard has cooled, pour into crust.
  7. Cover generously with halved strawberries and then brush fruit with jam or jelly. Decorate with fresh mint leaves and serve.
Ingredients
  • 1 1/4 cups (300mL) graham cracker crumbs
  • 1/4 cup (60mL) melted unsalted butter or margarine
  • 3 tbsp (45mL) custard powder
  • 3 tbsp (45mL) Sugar
  • 2 1/2 cups (625 mL) Milk
  • 75 g dark chocolate
  • 1 carton (454g) fresh strawberries halved
  • 2 tbsp (30 mL) apricot jam or apple jelly melted
Instructions
  1. Preheat oven to 350°F.
  2. Combine Graham crumbs and butter in a bowl. Press mixture into the bottom of a 9 inch (23 cm) pie plate.
  3. Bake in the oven for 7 or 8 minutes, until crust is crispy. Reserve.
  4. Mix custard powder and sugar in a large saucepan. Over medium-high heat, gradually whisk in milk until smooth. Bring to a boil, whisking constantly. Once the mixture has thickened, remove from heat and allow to cool completely.
  5. Melt dark chocolate and brush over the entire crust. Allow chocolate to set.
  6. Once the custard has cooled, pour into crust.
  7. Cover generously with halved strawberries and then brush fruit with jam or jelly. Decorate with fresh mint leaves and serve.

Raspberry Sorbet

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Raspberry Sorbet

Ingredients
  • 1/4 cup (60mL) Sugar
  • 2 cups (500mL) fresh Raspberries
  • 1/2 cup (125mL) orange juice
Instructions
  1. Purée raspberries, sugar and orange juice in a food processor. Transfer mixture to a bowl and cover with plastic wrap.
  2. Place in freezer for 3 hours or until almost firm. Blend again in food processor and leave in freezer for another 3 hours.
  3. Remove from freezer 20 minutes before serving.
  4. Serve in scoops accompanied by fresh raspberries and a mint leaf.
Ingredients
  • 1/4 cup (60mL) Sugar
  • 2 cups (500mL) fresh Raspberries
  • 1/2 cup (125mL) orange juice
Instructions
  1. Purée raspberries, sugar and orange juice in a food processor. Transfer mixture to a bowl and cover with plastic wrap.
  2. Place in freezer for 3 hours or until almost firm. Blend again in food processor and leave in freezer for another 3 hours.
  3. Remove from freezer 20 minutes before serving.
  4. Serve in scoops accompanied by fresh raspberries and a mint leaf.
Recipe Notes

Variation: Replace raspberries with strawberries or blueberries

Blueberry Smoothie

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Blueberry Smoothie

Ingredients
  • 1 cups (500mL) Blueberries
  • 1/2 cup (125mL) greek yogurt
  • 1/4 cup (125mL) orange juice
  • 1/4 tsp (10mL) vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
Instructions
  1. Add the blueberries, yogurt, orange juice, vanilla and cinnamon to a blender, and blend at low speed.
  2. Blend on high for 2 minutes, until the smoothie is creamy.
  3. Add the ice cubes and blend for 1 minute more.
Ingredients
  • 1 cups (500mL) Blueberries
  • 1/2 cup (125mL) greek yogurt
  • 1/4 cup (125mL) orange juice
  • 1/4 tsp (10mL) vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
Instructions
  1. Add the blueberries, yogurt, orange juice, vanilla and cinnamon to a blender, and blend at low speed.
  2. Blend on high for 2 minutes, until the smoothie is creamy.
  3. Add the ice cubes and blend for 1 minute more.