{"id":10865,"date":"2007-06-27T20:47:00","date_gmt":"2007-06-27T20:47:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/berry_special_food_memories\/"},"modified":"2017-04-12T03:41:07","modified_gmt":"2017-04-12T08:41:07","slug":"berry_special_food_memories","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/berry_special_food_memories\/","title":{"rendered":"Berry Special Food Memories"},"content":{"rendered":"

\"image\"I love berries of all sorts, but blueberries are my absolute favorite. Blueberries are considered a \u201csuper-food\u201d because of their health benefits. They\u2019re packed with phytonutrients, anthocyanins and other gigantic words that are used to describe the small, but mighty blueberry. But the best thing about blueberries is their fabulous flavor and the special memories they evoke.<\/p>\n

My sister Rhonda Matias has mmm-marvelous memories of our mother\u2019s fabulous blueberry pie. Mom always added a green apple to her blueberry filling, which gave it a hint of tartness as a counterpoint to the sweetness of the berries.<\/p>\n

My sister (affectionately known by the family as Cookie) tells the story about how she had a craving for Mom\u2019s blueberry pie and finally convinced her to bake one for her. It had become difficult for Mom to go shopping, so Cookie went to a small supermarket one Sunday morning and bought 2 cartons brimming with blueberries. They cost $4 each but my sister bought them anyways, rather than going to the big supermarket, going through the hassles of parking and standing in line.<\/p>\n

Mom nearly went \u201cmeshugah\u201d when she heard how much the blueberries cost. \u201cYou spent how much? I usually pay $2 a box!\u201d My sister replied \u201cWhen was the last time you bought blueberries? Don\u2019t worry about it. I paid for the berries. Just make the pie!\u201d<\/p>\n

My mom used to bake a plethora of pies each summer when we went to Winnipeg Beach for our summer vacation. No electric stove, no running water, but we still called it \u201cour vacation.\u201d Each day, we shlepped a heavy pail of well water from the pump for a block or two, depending on where our rented summer cottage was located. I can still remember the fun of pumping the handle up and down until the slightly metallic water finally flowed into the pail. Then we carried the overflowing pail back to the cottage, sharing the heavy load in our tiny hands.<\/p>\n

Mom would rinse the fresh berries in the newly pumped water, pat them dry, then prepare the filling for her wonderful blueberry pie. She would make her flaky pastry, rolling it out deftly with her heavy rolling pin on the rickety kitchen table. She would fill the pie shell to overflowing with her special blueberry-apple mixture, then carefully transfer the top crust to cover the \u201cblue-ti-full\u201d filling. We loved to sprinkle sugar on top. \u201cNot too much sugar!\u201d warned Mom.<\/p>\n

Then Mom would test the temperature of the wood-burning stove to see if the oven was hot enough. She would put her hand in the oven quickly, then withdraw it even more quickly. We could never figure out how Mom knew when the oven was \u201cjust right.\u201d<\/p>\n

The pies always disappeared quickly, but the special flavor of their memory will last forever.<\/p>\n

Belle\u2019s Famous Blueberry\u00a0Pie<\/b><\/span><\/h3>\n

Instructions<\/span>:<\/h4>\n

Pastry:<\/span><\/em><\/p>\n

    \n
  • 2 cups all-purpose flour<\/em><\/li>\n
  • \u00bd teaspoon salt<\/em><\/li>\n
  • Pinch of baking powder<\/em><\/li>\n
  • 2\/3 cup chilled shortening (e.g., Crisco)<\/em><\/li>\n
  • Scant \u00bd cup ice water<\/em><\/li>\n
  • 1 teaspoon vinegar<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n

    Old-Fashioned Method<\/span>:<\/h4>\n
      \n
    1. Combine flour, salt and baking powder in a large bowl<\/li>\n
    2. Cut in shortening with 2 knives or a pastry blender until particles are the size of peas<\/li>\n
    3. Add water and vinegar slowly, mixing lightly with a fork until all the flour is moistened<\/li>\n
    4. Shape into a ball<\/li>\n<\/ol>\n

      Food Processor Method<\/span>:<\/h4>\n
        \n
      1. Combine the flour, salt, baking powder and shortening in the food processor<\/li>\n
      2. Process with several quick on\/off pulses, just until the particles are the size of peas<\/li>\n
      3. Add the water and vinegar and process just until dough gathers together in a ball, about 10 to 15 seconds longer.<\/li>\n<\/ol>\n

        Divide dough into 2 equal parts. Wrap well and refrigerate for at least 30 minutes for easier handling. Prepare the blueberry filling.<\/p>\n

        Filling<\/span>:<\/h4>\n
          \n
        • 4 cups fresh blueberries<\/em><\/li>\n
        • 1 large green apple, peeled, cored and grated<\/em><\/li>\n
        • 1 teaspoon\u00a0lemon juice<\/em><\/li>\n
        • \u00be cup sugar<\/em><\/li>\n
        • 3 to 4 Tablespoons\u00a0flour<\/em><\/li>\n
        • 1 to 2 teaspoons\u00a0additional water, for brushing top of pie<\/em><\/li>\n
        • 1 Tablespoon\u00a0additional sugar for sprinkling on top of pie<\/em><\/li>\n<\/ul>\n

          Instructions<\/span>:<\/h4>\n
            \n
          1. Combine berries, grated apple, lemon juice, sugar and flour in a large bowl; mix well.<\/li>\n<\/ol>\n

            Assembly<\/span>:<\/h4>\n
              \n
            1. Roll out 1 piece of dough about 1\/8-inch thick. The board and rolling pin should be lightly floured. Keep pastry circular and roll it 1-inch larger than an inverted 9-inch pie plate<\/li>\n
            2. Fold pastry in half and transfer it to the pie plate<\/li>\n
            3. Unfold, being careful not to stretch dough<\/li>\n
            4. Place filling in pie shell and trim off overhanging edges. Moisten edge of bottom crust with water.<\/li>\n
            5. Roll out the top crust and make several slits to allow steam to escape<\/li>\n
            6. Place the top crust over the filling<\/li>\n
            7. Fold the overlapping edge of the top crust under the edge of the lower crust<\/li>\n
            8. Seal and flute, making sure edges are hooked onto the rim of the pie plate<\/li>\n
            9. Brush top crust lightly with water and sprinkle lightly with sugar.<\/li>\n
            10. Bake in a preheated 425\u00b0F oven (or a very hot wood-burning oven!) for 40 to 45 minutes, until golden. Inhale and enjoy!<\/li>\n<\/ol>\n
              \n

              When I asked my friend Kathy Guttman of Toronto for her favorite blueberry recipe, she responded quickly. \u201cThis is my family\u2019s favorite cake. It\u2019s the one recipe that everyone loves, which is unusual, because no matter what I bake, someone doesn\u2019t like something!\u201d<\/em><\/p>\n

              Kathy reduces the sugar from 1\u00bc cups to 1 cup in this berry-studded cake and it still comes out moist and tender. Kathy told our mutual friend Frieda Wishinsky how much she loved the recipe because she can whip it up in moments and it freezes beautifully, so Frieda has now added it to her repertoire. As we sat over coffee the other morning, they both agreed that this is one cake that should definitely be in everyone\u2019s collection! Berry easy, berry delicious!<\/em><\/p>\n

              Norene\u2019s Blueberry Crumble\u00a0Cake<\/b><\/span><\/h3>\n

              9 servings<\/p>\n

              An all-time family favorite! This is a winner. It\u2019s also delicious with raspberries.<\/em><\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 2\u00bc cups flour<\/em><\/li>\n
              • 1\u00bc cups sugar (can be reduced to 1 cup)<\/em><\/li>\n
              • \u00be cup butter or margarine, cut in chunks<\/em><\/li>\n
              • 1 teaspoon baking soda<\/em><\/li>\n
              • 1 cup sour cream or yogurt<\/em><\/li>\n
              • 1 teaspoon baking powder<\/em><\/li>\n
              • 2 eggs<\/em><\/li>\n
              • 1\u00bd cups fresh blueberries<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. Insert Steel Blade into the work bowl of a food processor<\/li>\n
                2. Process flour, sugar and butter or margarine until fine crumbs are formed, 12 to 15 seconds. Remove 1 cup of crumb mixture from processor and set aside.<\/li>\n
                3. Dissolve baking soda in sour cream or yogurt. Add to the crumb mixture in the food processor along with baking powder and eggs. Process for 6 to 8 seconds, just until blended, scraping down sides of bowl with a rubber spatula as necessary. Do not over process<\/li>\n
                4. Stir in blueberries by hand.<\/li>\n
                5. Spread batter evenly in sprayed 9-inch square baking pan. Sprinkle with reserved crumb mixture<\/li>\n
                6. Bake for 40 to 45 minutes, until done.<\/li>\n<\/ol>\n

                  Delicious warm or at room temperature. May be frozen.<\/p>\n

                  Source: The Food Processor Bible by Norene Gilletz<\/p>\n

                  \n

                  The recipe for these scrumptious muffins comes from my cousin Nancy Gordon, another former Winnipegger. Winnipeg women are wonderful cooks and bakers and these berry-studded muffins are sure to enhance your reputation as a baker as well. I\u2019ve lightened up these from Nancy\u2019s recipe, which contained \u00be cup of fat.<\/em><\/p>\n

                  Nancy\u2019s Blueberry\u00a0Streusel Muffins<\/b><\/span><\/h3>\n

                  12 muffins<\/p>\n

                  Ingredients<\/span>:<\/h4>\n

                  Topping:<\/span><\/em><\/p>\n

                    \n
                  • 1 Tablespoon\u00a0tub margarine or oil<\/em><\/li>\n
                  • \u00bc cup brown sugar, firmly packed<\/em><\/li>\n
                  • \u00be teaspoon\u00a0cinnamon<\/em><\/li>\n
                  • \u00bc cup flour<\/em><\/li>\n<\/ul>\n

                    Batter:<\/span><\/em><\/p>\n

                      \n
                    • 1 egg plus 2 egg whites (or 2 eggs)<\/em><\/li>\n
                    • 1 cup sugar<\/em><\/li>\n
                    • 3 Tablespoons\u00a0canola oil<\/em><\/li>\n
                    • \u00bd cup orange juice (or concentrate)<\/em><\/li>\n
                    • 1\u00bd cups flour (you can use part whole-wheat)<\/em><\/li>\n
                    • 1\u00bd teaspoon baking powder<\/em><\/li>\n
                    • 1\/8 teaspoon salt<\/em><\/li>\n
                    • 1 teaspoon\u00a0grated orange rind, optional<\/em><\/li>\n
                    • 1 teaspoon\u00a0vanilla<\/em><\/li>\n
                    • 2 cups blueberries (fresh or frozen)<\/em><\/li>\n
                    • 1 Tablespoon\u00a0flour<\/em><\/li>\n
                    • 2 Tablespoons\u00a0sugar<\/em><\/li>\n<\/ul>\n

                      Instructions<\/span>:<\/h4>\n
                        \n
                      1. Topping: Mix together margarine, brown sugar, cinnamon and flour until crumbly. Set aside.<\/li>\n
                      2. Preheat oven to 375\u00b0F. Beat egg, egg whites, sugar and oil until light. Add juice and mix well. Add flour, baking powder, salt, orange rind and vanilla. Mix just until flour disappears. In a small bowl, combine blueberries with 1 tbsp flour and 2 tbsp sugar. Gently stir blueberry mixture into batter.<\/li>\n
                      3. Line muffin pan with paper liners. Fill three-quarters full with batter. Sprinkle with topping. Bake at 375 F for 22 to 25 minutes, until golden.<\/li>\n<\/ol>\n

                        These freeze beautifully, if they don\u2019t disappear in a flash!<\/em><\/p>\n

                        Source: Healthy Helpings\/MealLeaniYumm! by Norene Gilletz<\/p>\n","protected":false},"excerpt":{"rendered":"

                        I love berries of all sorts, but blueberries are my absolute favorite. Blueberries are considered a \u201csuper-food\u201d because of their health benefits. They\u2019re packed with phytonutrients, anthocyanins and other gigantic words that are used to describe the small, but mighty blueberry. But the best thing about blueberries is their fabulous flavor and the special memories<\/p>\n","protected":false},"author":114,"featured_media":49703,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-10865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nBerry Special Food Memories - OU Life<\/title>\n<meta name=\"description\" content=\"Blueberries are considered a \u201csuper-food\u201d. 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