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

Ground Cherry and Chamomile Jam

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Ground Cherry and Chamomile Jam

Ingredients
  • 6 cups Ground Cherries husked and washed
  • 3 cups Sugar
  • 1 1/2 cups wildflower honey
  • 1/2 cup water
  • 1 lemon juiced
  • 2 cups chamomile tea
Instructions
  1. Combine sugar, honey, water and lemon juice in a large heavy sauce pan and bring to a boil. Add ground cherries and simmer for about 5 minutes or until most cherries have burst open. Remove from heat and mash with a large spoon to ensure fruit is broken up.
  2. Transfer to a large bowl and cover with a parchment paper (don’t let the paper touch the fruit). Refrigerate for at least 3 hours or overnight.
  3. Take two cups of fruit mixture and strain through a fine mesh strainer, using a spoon as needed to push as much liquid through as possible. Transfer strained liquid along with the unstrained fruit mixture back to the saucepan and return to a boil. Add chamomile infusion, simmer until proper consistency and can.
Ingredients
  • 6 cups Ground Cherries husked and washed
  • 3 cups Sugar
  • 1 1/2 cups wildflower honey
  • 1/2 cup water
  • 1 lemon juiced
  • 2 cups chamomile tea
Instructions
  1. Combine sugar, honey, water and lemon juice in a large heavy sauce pan and bring to a boil. Add ground cherries and simmer for about 5 minutes or until most cherries have burst open. Remove from heat and mash with a large spoon to ensure fruit is broken up.
  2. Transfer to a large bowl and cover with a parchment paper (don’t let the paper touch the fruit). Refrigerate for at least 3 hours or overnight.
  3. Take two cups of fruit mixture and strain through a fine mesh strainer, using a spoon as needed to push as much liquid through as possible. Transfer strained liquid along with the unstrained fruit mixture back to the saucepan and return to a boil. Add chamomile infusion, simmer until proper consistency and can.
Recipe Notes

Makes 4-5 small jars

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 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!

Pumpkin Pie

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Pumpkin Pie

Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.
Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.

Ground Cherry Pie

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Ground Cherry Pie

Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.
Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.

Ground Cherry Compote

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Ground Cherry Compote

Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)
Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)

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