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Recipes from The Berry Patch
May 27, 2009

Lady Chef

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Blackberry & White Chocolate Bars

 

Ingredients

1 ½ cup all-purpose flour
1 teaspoon baking powder
½ cup sugar
½ cup brown sugar (not packed)
2 sticks of butter
1 cup rolled oats
2/3 cup blackberry preserves
2/3 cup white chocolate chips
¼ cup slivered almonds

 

Directions

Preheat oven to 375 degrees.  Line a 12” x 8” jelly roll pan with parchment paper.  Sift the flour with the baking powder.  Add the sugars and mix well.  Add the butter and mix until the mixture resembles bread crumbs.  Stir in the oats.  Press ¾ of the mixture into the prepared pan.  Bake for about 10 minutes.  Mix the remaining mixture with the almonds.

Remove the base from the oven and let sit for two or three minutes.  Spread the preserves evenly over the base.  (Hint – heating the preserves slightly in the microwave makes for easy spreading.)  Sprinkle with chocolate chips and then sprinkle the almond mixture over the top.

Return to the oven for an additional 20 – 25 minutes or until golden brown.  Remove from the oven and let cool.  Cut into bars and enjoy!!!

 


 

Lemon-Blueberry Pudding Cake

 

Ingredients

1 cup blueberries
2 to 3 lemons
¾ cup sugar
1/3 cup – all purpose flour
1 cup milk
3 large eggs, separated
4 tablespoons butter, melted
1/8 tsp salt

 

Directions

Preheat oven to 350 degrees.  Grease shallow 1 ½ quart glass or ceramic baking dish.  Spread blueberries in dish.

From lemons, grate 1 tablespoon lemon peel and squeeze 1/3 cup juice.  In large bowl, combine sugar and flour.  With wire wish, beat in milk, egg yolks, butter, lemon peel and juice.

In a small bowl, with mixer at high speed, beat egg whites until they hold a peak. Gently fold into lemon mixture. Pour batter over blueberries in baking dish.

Place baking dish in 13” x 9” roasting pan; place on rack in oven.  Carefully pour boiling water into the roasting pan to come halfway up side of dish.  Bake pudding cake 35 to 40 minutes or until top is golden and set.  Transfer baking dish from roasting pan to wire rack.  Cool pudding cake in baking dish for 15 minutes.  Serve warm.


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