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Home & Garden

JUNE 16, 1997

recipes

Dining In: Berries, berries, and more berries


Call for recipes: Do you have a favorite summertime recipe you'd like to share with your friends and neighbors? If so, send it to us. Mail to the Woodinville Weekly at P.O. Box 587, Woodinville, WA 98072; fax your favorites to 425-486-7593; or e-mail them to kdiefendorf@woodinville.com.

fruit-topped bagels

Fruit-topped bagels are a tasty snack or a light nutritious breakfast.

Fruit-Topped Bagels
(Courtesy of NW Blueberries)
   1 bagel, halved and toasted
   4 Tbsp. cream cheese (try low-fat or non-fat cream cheese to reduce fat)
   2 c. sliced strawberries
   1/4 c. fresh blueberries

   Spread toasted bagel with cream cheese. Arrange fresh blueberries and strawberries. Serve immediately.

Meringue-Topped Strawberry Shortcake
   1 qt. fresh strawberries
   1/4 c. granulated sugar
   2 1/3 c. prepared baking mix
   3 Tbsp. granulated sugar
   3 Tbsp. margarine, butter or spread, melted
   1/2 c. milk
   2 egg whites
   1/4 c. powdered sugar
   1/4 c. granulated sugar
   1 Tbsp. sugar

   Slice strawberries; sprinkle with 1/4 c. granulated sugar and let stand 1 hour. Heat oven to 375 F. Stir baking mix, 3 Tbsp. granulated sugar, margarine, and milk together until soft dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 8 to 10 times. Pat dough in ungreased, round pan, 9x1-1/2 inches.
   Beat egg whites until foamy. Beat in powdered sugar and 1/4 c. granulated sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Spread meringue on dough, sprinkle with 1 Tbsp. granulated sugar. Bake about 30 minutes or until golden brown. Cool 10 minutes. Run knife around edge to loosen; turn onto cloth-covered wire rack or plate. Turn meringue side up onto wire rack; cool completely. Serve with strawberries.

Frozen Trifle
   4 slices pound cake
   2 Tbsp. almond or coffee-flavor liqueur
   3/4 c. strawberry syrup
   1 pint strawberry or vanilla ice cream
   1 c. whipped cream
   Fresh strawberries for garnish

   Sprinkle pound cake slices with liqueur. Cut each slice into 4 pieces. Spoon 1 Tbsp. syrup in each of 4 stemmed bowls (8 to 12 oz. each) and layer 2 pieces of cake, 1/4 c. ice cream, 1 Tbsp. syrup, 2 pieces of cake, 1/4 c. ice cream and 1 Tbsp. syrup. Top each with dollop of whipped creeam and sliced strawberries.

Quick Blueberry Muffins
   2 c. prepared buttermilk baking mix
   1/3 c. granulated sugar
   2 Tbsp. packed light brown sugar
   2 tsp. grated orange zest
   1 egg
   2/3 c. undiluted evaporated milk
   2 Tbsp. vegetable oil
   1 c. fresh blueberries
   2 tsp. orange juice(optional)
   2 Tbsp. granulated sugar (optional)

   In large bowl, combine baking mix, granulated sugar, brown sugar, and orange zest. In small bowl, beat egg lightly; stir in evaporated milk and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Gently fold in blueberries. Spoon batter into 12 greased or paper-lined muffin cups, filling 3/4 full. Gently brush tops with orange juice, and sprinkle with sugar. Bake in preheated 400 F oven for 15 to 18 minutes, or until wooden pick inserted in center comes out clean. Cool for 3 to 4 minutes. Remove from pan; cool on wire rack.

Candy Box Parfaits
   3/4 c. boiling water
   1 pkg. (4-serving size) strawberry flavor, sugar-free low-calorie gelatin dessert
   1/2 c. cold water
   Ice cubes
   1 c. fresh strawberries, quartered
   1 1/2 c. cold lowfat milk
   1 pkg. chocolate flavor, pudding & pie filling

   Stir boiling water into gelatin in medium bowl two minutes or until completely dissolved. Mix cold water and ice cubes to make 1 1/4 c. Stir into gelatin until slightly thickened. Remove any remaining ice. Stir in strawberries. Divide gelatin mixture evenly among 6 dessert dishes. Refrigerate 10 minutes or until set but not firm. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Spoon 1/4 c. pudding over gelatin in each dish. Refrigerate 1 hour or until set.

Raspberries with Zabaglione
   3 c. raspberries
   4 egg yolks
   1/4 c. sweet or late harvest white wine, such as Chenin Blanc, Johannisberg Riesling, or Gewurtraminer
   2 Tbsp. granulated sugar
   1/4 c. powdered sugar

   Place 2 1/2 c. of red raspberries in a single layer in the center of a 10 to 12-inch rimmed ovenproof serving plate (or shallow tart pan). In a 3 to 4 qt. pan, beat egg yolks, wine, and granulated sugar to blend. Set on medium-low heat and beat with an electric mixer on high speed until mixture triples in volume and soft peaks begin to form (about 7 minutes). Remove from heat and pour over raspberries. Sift powdered sugar evenly onto the egg cream. Broil 6 inches from heat to brown top lightly, about 30 seconds. Scatter remaining berries over the top and serve immediately.

Oven Puff with Fruit
   2 eggs
   3 egg whites
   1/2 c. skim milk
   1 Tbsp. vanilla extract
   1/2 c. all-purpose flour
   Dash salt
   1 Tbsp. fresh lemon juice
   Confectioners' sugar
   4 c. mixed fresh fruit, such as raspberries, sliced strawberries, blueberries, sliced nectarines, peaches, or bananas

   Preheat the oven to 425 F. Spray or wipe a heavy 10-inch skillet with vegetable oil and place the skillet in the oven. In a large bowl, whisk the eggs, egg whites, milk, and vanilla. Add the flour and salt, and stir to combine. Remove the skillet from the oven. Pour the batter into the skillet and return it to the oven. Bake for 15 to 20 minutes, until it is puffed and the edges are browned and crisp. Remove from the oven, sprinkle with lemon juice, and sift over confectioners' sugar to taste. Fill the center with fresh fruit and serve immediately.