Roses Berry Farm Favorite Recipes

Apple Recipes

Blueberry Recipes

Pumpkin Recipes

Raspberry Recipes

Strawberry Recipes

Other Recipes

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Appleberries
Ingredients	Appleberries
Instructions	Appleberries

Apple Crumb Cake
Ingredients	Apple Crumb Cake
Instructions	Apple Crumb Cake

Apple Crumble
Ingredients	8 apples ¾ cup sugar ¾ tsp cinnamon 2 tbsp water ½ cup butter ¾ cup oatmeal ¾ cup flour 1/8 tsp cloves
Instructions	Peel and thinly slice apples. Place apples in greased 9” pie pan. Sprinkle with ¼ cup sugar, ½ tsp cinnamon, and 2 tbsp of water. Cream together butter and ½ cup sugar. Add oatmeal, flour, ¼ tsp cinnamon and cloves. Beat until well blended. Cover apples with the oatmeal mixture. Bake at 375 degrees for 30-40 minutes. Garnish with whipped cream.

Apple Rosemary Couscous
Ingredients	2 tbsp olive oil ¾ cup chopped onion 1 can (13.5 oz) chicken broth 1 tsp dried, crushed Rosemary ¼ tsp black pepper 1 cup plain, uncooked couscous 1/3 cup raisins 2 medium apples, cut in ½” pieces
Instructions	In a large saucepan, heat olive oil over medium-high heat. Cook onion and garlic 2-3 minutes, stirring constantly, until onion is translucent. Add broth, rosemary and pepper. Bring to boil. Reduce heat to medium. Cook 5 minutes. Stir in couscous and raisins. Cover. Remove from heat. Let stand 5 minutes. Lightly fluff couscous with fork. Gently stir in apples. Cover. Let stand 3 minutes. Makes 4 servings.

English Apple Pie
Ingredients	½ 1/2 c. butter 1/2 c. brown sugar 1 cup flour ½ 2 tsp cinnamon 3 tbsp water ½ 1/2 cup chopped pecans 4 large apples 1/2 c. white sugar
Instructions	Beat butter and brown sugar with wooden spoon or mixer until pale and fluffy. Stir in flour, one teaspoon cinnamon, and the water until smooth and thick. Stir in the pecans. Peel and slice the apples and mound them in a 9-inch pie plate. Mix white sugar with remaining one teaspoon cinnamon; sprinkle over apples. Spoon pecan topping over apples in dollops. Bake at 375 degrees for 45 to 50 minutes until the apples are tender when pierced with a skewer. Serve in bowls with or without cream.




Blueberry
Ingredients	Blueberry
Instructions	Blueberry

Blueberry Streusel
Ingredients	· 1/2 butter · 1 egg · 1/2 tsp baking soda · 1/4 tsp. salt · 1/2 c. buttermilk · 1/2 c. cold butter · 1 tsp. cinnamon · 1/2 c. suger · 2 c. sifted flour · 2 tsp. baking powder · 2 c. blueberries · 1/2 c, flour · 1/2 tsp nutmeg · 1/2 c. sugar
Instructions	Cream butter and sugar. Beat in egg. Sift dry ingredients together and add, alternately with buttermilk, to butter mixture. Pour into well greased 9" x 13" pan. Top with blueberries. Mix sugar, flour, and spices. Cut butter into pieces and blend into dry ingredients with a pastry blender. Mixture should be crumbly. Sprinkle over blueberries. Bake at 350°F for 35 minutes.




Pumpkin Pie
Ingredients	Pumpkin Pie
Instructions	Pumpkin Pie

Pumpkin-Apple Muffins
Ingredients	1 1/2 cups whole wheat flour 1 cup all purpose flour 1 tablespoon pumpkin pie spice 1 1/4 teaspoons baking powder 2 cups sugar 1 cup canned solid pack pumpkin 1/2 cup vegetable oil 2 eggs 1 cup chopped peeled cored apples 1 cup raisins 1/2 cup chopped walnut Topping 1/2 cup packed brown sugar 2 tablespoons all purpose flour 1/2 teaspoon ground cinnamon 1/4 cup (1/2 stick) chilled butter
Instructions	Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins, and walnuts. Place equal amounts of batter into prepared cups. For Topping: Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly. Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.

Pumpkin Pancakes
Ingredients	Hot Cider Syrup 3/4 cup apple cider or juice 1/2 cup packed brown sugar 1/2 cup corn syrup 2 tablespoons butter or margarine 1/2 teaspoon lemon juice 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Pancakes 1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 eggs, separated 1 cup milk 1/2 cup cooked fresh native pumpkin 2 tablespoons vegetable oil
Instructions	In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving. For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup. Yields 15 pancakes and 1 cup syrup.

Pumpkin Pie
Ingredients	1 ½ cup pumpkin 2/3 cup sugar 1 tsp salt 1 tsp cinnamon 2 eggs, slightly beaten 1 (12 oz) can evaporated milk 1 8-inch unbaked pastry shell ½ tsp ground ginger
Instructions	Blend pumpkin, sugar, salt and spices. Add eggs; blend well. Stir in milk. Batter will be very thin. Pour into pastry shell. Bake at 425 degrees for 10 minutes; reduce heat to 325 degrees for 40 minutes or until knife inserted at center comes out clean.




Raspberry Muffins
Ingredients	Raspberry Muffin Man
Instructions	Raspberry Muffin Man
Submitted by:	Paul

Raspberry Pie with Oat Crust
Ingredients	3/4 c. all-purpose flour 1/2 c. quick-cooking oats 1/2 tsp. salt 1/4 c. canola oil 3 to 4 tbsp. cold water Filling: 2 c. water (.8 ounce) sugar free cook-and-serve vanilla pudding mix 1 package (.3 ounce) sugar-free raspberry gelatin 4 c. fresh raspberries
Instructions	In a food processor, combine the flour, oats, and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper. Trim, seal ad flute edges. Prick bottom of crust with a fork in several different places. Bake at 400° for 10-12 minutes or until golden brown. Cool completely on a wire rack. In a saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers. Yield: 8 servings.

Peach-Raspberry Pecan Crisp
Ingredients	Filling 4 c. rice sliced fresh peaches 4 tbsp. granulated sugar 2 tbsp cornstarch 1 tsp. fresh lemon juice 1 tsp. vanilla extract 1 pinch salt 1 pinch fresh raspberries, washed Topping 1 c. firmly packed light brown sugar 1 c. all-purpose flour 1/2 c. chopped pecans 1/2 tsp. ground cinnamon 1/3 c. Crisco pure oil
Instructions	Heat the oven to 350°F. Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large brown. Toss gently to mix well. Very gently fold in the raspberries and transfer the mixture to an x x-inch baking dish. Set aside. Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well. Slowly add the oil while stirring with a fork until well mixed and crumb mixture is formed. Sprinkle the crumb mixture evenly over the fruit. Bake about 30 minutes until the juices are bubbling and the top is browned. Remove from the oven and allow to cool slightly before serving. Top with ice cream or whipped cream. Enjoy!

Raspberry Spinach Salad
Ingredients	1 lb. spinach, torn into pieces 1 pint raspberries or strawberries 1/2 c. chopped pecans, toasted in oven with 1 tsp butter for 10 minutes at 350° F Dressing: 1/3 c. raspberry vinegar 1 tsp. salt 3/4 vegetable oil 1/3 c. sugar 1 tsp. dry mustard 1 1/2 t. poppy seeds (add last)
Instructions	Blend dressing ingredients in a shaker or blender. Add poppy seeds. Pour dressing over spinach, berries and pecans and toss to coat.

Raspberry Sour Cream Dressing
Ingredients	½ 1 egg yolk 1 tsp prepared mustard 2 tbsp Rose's Beryy Farm Raspberry Vinegar ½ 1 c. oil 1/2 cu. sour cream ½ 1/2 c. chopped pecans 4 large apples 1/2 c. white sugar
Instructions	In a blender put egg yolk, mustard and vinegar. Add oil in very thin stream until mixture thickens. Add sour cream and chill.

White Chocolate Tiramisu with Raspberries
Ingredients	¾ cup Grand Marnier, approximately 1/3 cup granulated white sugar 28 oz (4 packages) ladyfingers Filling 12 oz white chocolate, chopped 1/2 c. whipping cream1 1/2 punds light cream cheese6 tbsp nonfat sour cream6 tbsp granulated white sugar2 tsp vanilla 3 pints fresh raspberries
Instructions	Melt chocolate with whipping cream in small heavy saucepan over low heat .Stir until smooth. Cool mixture to room temperature. In bowl, whisk cream cheese with sour cream and chocolate mixture. Set aside. Pour Grand Marnier into a shallow bowl. Pour first measure of sugar onto a small plate. Trim a ladyfinger to height of the rim of a spring form pan. Quickly dip the cookie into the liqueur, turning to coat lightly. Dip one side into sugar. Place cookie rounded side up with the sugared side against the side of the pan. Repeat with as many ladyfingers as needed to cover sides of pan. For bottom of pan, dip cookies in Grand Marnier only, omitting sugar. Trim to fit. Spoon half of the cheese and chocolate mixture into pan, smooth the top. Sprinkle with half of the mixed berries. Top with more dipped ladyfingers, covering berries completely and trimming to fit. Follow with remaining cheese mixture. Top dessert with remaining raspberries. Cover; chill at least six hours, or overnight. Release pan sides and transfer cake to a serving platter. Garnish with white chocolate curls, if desired. Makes 10 servings.




Fresh Strawberry Pie
Ingredients	1/2 c. butter, melted 1 1/4 c. sugar (divided) 1 1/2 c. graham cracker crumbs 1 tsp. cinnamon 2 quarts fresh strawberries, washed and hulled, (divided) 3 t. cornstarch 1 c. whipping cream, whipped
Instructions	In saucepan, mash 1 quart strawberries. Add remaining 1 c. sugar and cornstarch. Cook over medium heat, stirring, until mixture is thickened. Fill lined pie plate with remaining 1 quart of strawberries. Pour cooked berry mixture over and chill several hours before serving with whipped cream. Makes six servings.




Indian Summer Berry Compote
Ingredients	1 pint fresh raspberries 1 pint fresh strawberries, quartered 1 pint fresh blueberries 1 pint raspberry syrup 3 tbsp mint, chopped 3 tbsp lemon juice
Instructions	Combine fruit, mint, and lemon juice with raspberry syrup. Serve with pound cake or shortcake. Makes 8 servings.

Zucchini Casserole
Ingredients	2 pounds zucchini 2 eggs 1 cup mayonnaise or Miracle whip 1 onion, chopped ¼ tsp thyme salt, pepper ¾ cup Jack cheese 1 tbsp margarine
Instructions	Cut squash. Boil until tender. Beat eggs. Blend in mayonnaise and add onion and thyme. Stir in cooked squash. Add salt and pepper to liking. Pour into casserole dish. Sprinkle with cheese and dot with margarine. Bake in uncovered pan, 375 degrees, 20 minutes or until puff. Makes 4 servings.