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Three-Berry Mle
Layers of berries, cake
and whipped cream, oh my!
Create an easy and delicious
dessert in no time. Adapted
from Betty Crocker.
1 box Betty Crocker
Super Moist white cake
mix
Make cake by package
instructions in a 13x9
inch pan.
2 cups blueberries
2 cups raspberries
2 cups strawberries,
halved
1/3 cup granulated
sugar
1 cup whipping cream
2 tablespoons powdered
sugar
Bake and cool cake.
Mix berries and add granu
lated sugar.
Beat whipping cream and
powdered sugar with electric
mixer on high speed until
stiff peaks form.
Cut or tear cake into 1-
inch pieces. In 3-quart glass
trifle bowl, arrange half of
the pieces. Spoon half of the
berry mixture over cake;
top with half of the whipped
cream. Repeat layers. Cover;
refrigerate at least 1 hour
before serving.
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Balsamic Dreams
Tired of putting that bottle
of ready-made salad dressing
on the table?
Get yourself some olive
oil and goumet vinegar. You
can find these decorative oil
and vinegar containers at the
Kitchen Gallery in Warner
Robins.
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Ice Cream servers
No matter how many reci
pes you find for cool desserts
that will please everyone,
ice cream remains the easi
est and the most universally
loved. If you want to make
a show of it, check out
Pfaltzgraff.com for a wide
array of dishes designed just
for ice cream. There’s even
one shaped like a cone, in
several patterns.
Is It ripe?
Cantaloupes stop ripening
when they’re picked. The
best way to pick a good one
is feel it (Don’t buy one with
soft spots) and then to hold
it to your nose and smell
it. If it’s firm all the way
around and it smells sweet,
it’s probably a good one. If
it has no smell, chances are
good that it will have no taste
either.
WEDNESDAY,
JUNE 14, 2006
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By CHARLOTTE PERKINS
HHJ Lifestyle Editor
It’s berry-picking time, and
even if you’re leaving the real
picking to others and picking
yours up at a roadside stand, from
a farmers market or a the grocery
store, this is the time for some real
treats.
Blueberries are more than a
treat, though. They’ve been called
“the miracle berry” by nutrition
ists, and with good reason. They’re
low in calories and carbs and they
contain powerful antioxidants that
may help protect against cellular
damage that can lead to diseases
such as cancer and heart disease.
Blackberries are also good for
you and are a very good source of
dietary fiber and Vitamin C.
In both cases, one of your best
options is to eat them as Mother
Nature made them. Blueberries
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U.S. Highbu*h Blueberry Council
Blackberries have a flavor all their own, and are delicious frozen in ice
cream, baked in pies or eaten straight from the vine.
don’t need any sugar, and are deli
cious frozen. Blackberries vary in
their sweetness and may need a
little sugar. Both are good as cereal
toppings.
But on to the recipes, with black
berries first, because they really
are highly perishable and need to
be eaten soon after they leave the
vine.
A favorite southern dish,
Give Dad a breakfast to remember with fresh
baked cinnamon raisin rolls
Special to the HHJ
Want to make Father’s Day
memorable for your dad or grand
dad? Plan a home-baked break
fast treat that will make the kitch
en smell wonderful, and let. your
dad know how important he is.
Fleischmann’s Yeast offers this
recipe for Cinnamon Raisin Pan
Rolls.
Iced, or glazed, cinnamon rolls
have always been one of Americans’
favorite type of baked goods. So,
for many, the addition of raisins
makes a great thing even great
er. Cinnamon Raisin Pan Rolls
are swirls of tans, light browns
and dark browns, punctuated with
dark, juicy raisins, and topped with
vanilla ribbons of powdered sugar
glaze. Etiquette-minded folks use a
fork, while the free-spirits prefer to
un-coil the rolls with their fingers,
and no utensils. “Uncoiling” builds
anticipation as one approaches the
center - the beginning, where the
rich cinnamon-raisin filling is most
dense. Cinnamon Raisin Rolls
boast a dense and chewy crumb,
and are even better when served
with a little butter.
The Cinnamon Raisin Pan Rolls
recipe uses a food processor (with
a dough-kneading blade) instead
of a mixer. If you have not yet
used a food processor to mix dough,
it offers several benefits, starting
with time savings. Because of the
food processor, this recipe is easy on
the hands. The recipe specifies both
water and milk in the dough, but in
the procedure for this recipe, only
the water is heated to the 120 8 to
130 B F, the optimal temperature to
activate the Rapidßise yeast. The
Zdood
Blackberry Buckle is a concoction
from the days when cooks worked
wonders with what they had. It’s
not fancy, but it’s still the stuff
dreams are made of. Try this one
and you may be remembering your
childhood. (You can use 1 cup of
biscuit mix and skip the baking
powder.)
Blackberry Buckle
1 cup all-purpose flour
1 1/2 cups sugar, divided
1 teaspoon baking powder
A pinch of salt
4 tablespoons butter or mar
garine, melted
4 cups blackberries
1 tablespoon sugar
1 tablespoon cornstarch
1/2 cup milk
1 cup boiling water
Preheat oven to 350 degrees F.
Grease a large baking dish or cas-
serole.
Mix flour, 3/4 cup sugar, baking
powder, and 1/4 teaspoon salt in a
large bowl. Add butter; mix well.
Stir blackberries into flour mix
ture. Spread in buttered baking
dish.
Mix remaining 3/4 cup sugar, and
cornstarch in a bowl. Stir in milk
and remaining 1/4 teaspoon salt.
milk is added cold, which makes
the recipe easier because milk can
require a bit more effort to heat
than water, particularly if one must
divide their attention with the pres
ence of children in the kitchen!
Because of these shortcuts, this
Cinnamon Raisin Pan Rolls reci
pe is Fleischmann’s Yeast’s most
convenient cinnamon roll scratch
recipe to date, among many.
Now, imagine the aroma. The
aroma of cinnamon rolls in the oven
is one of the unparalleled perks of
being a home baker. The aroma,
alone, says “family,” “tradition”
and even “love.”
Reserve the most enjoyable steps
in the creation of Cinnamon Raisin
Pan Rolls for the children, like
breaking the egg, rolling the dough
into a rectangle and sprinkling the
cinnamon and raisins onto it, cut
ting the roll into nine pieces, and
drizzling the icing on the cooled
rolls.
Cnnamon Raisin Pan Rous
Ingredients
1/4 cup plus 2 tablespoons
sugar
1 teaspoon ground cinna
mon
5 cups all-purpose flour
1 teaspoon salt
2 envelopes Fleischmann’s
Rapidßise Yeast
4 tablespoons unsalted mar
garine, cut into 4 pats
2/3 cup very warm water
(120 9 to 130 9 F)
1 cup cold milk
2 tablespoons unsalted mar
garine, melted
1/2 cup dark seedless raisins
1 egg yolk mixed with 1
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HHJ Charlotte Perltinii
Blueberries are highly-rated by nutritionists for their antioxidant pow
ers, and are good eaten plain or frozen, in old-fashioned desserts or
fancy new ones.
Spoon over berry mixture.
Pour 1 cup boiling water over top;
do not stir. Bake for 40-50 min
utes or until golden brown. Serve
with vanilla ice cream or whipped
cream.
Blackberry Ice Cream
A rare treat, this recipe is from the
Oregon Raspberry and Blackberry
Commission. You’ll ne4d ati iC6
cream maker.
4 cups blackberries
1 cup sugar
2 cups half-and-half
2 teaspoons vanilla extract
13/4 cups dark chocolate
chunks or chips
3/4 cup chopped roasted
hazelnuts
Puree blackberries in a food pro
cessor and strain to remove seeds.
You should have two cups puree.
Stir in remaining ingredients and
hill. Transfer berry mixture to ice
cream freezer and process accord
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tablespoon milk,
for glaze
Powdered Sugar Icing
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter or mar
garine (melted)
1/2 teaspoon vanilla extract
Mix 2 tablespoons of the sugar
and cinnamon together in a small
bowl, set aside.
With dough kneading blade of food
processor, process the remaining
sugar, flour, salt, undissolved yeast
and 4 tablespoons margarine for 20
seconds. With motor running, pour
very warm water, then cold milk
through small feed tube in a steady
stream. After dough cleans side of
bowl, process 45 seconds longer.
ing to manufacturer’s instructions.
When ice cream is ready, add the
chocolate and hazelnuts, mixing
thoroughly.
Blackberry Ice Cream
Topping
If you want the flavor with none
of the fuss, try this.
Put 1 cup of blackberries and 1/2
cup sugar in a microwave-proof
bowl. Stir well. Microwave for 5-7
minutes, and stir well again. Serve
warm over vanilla ice cream with
shortbread cookies on the side.
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BLUEBERRIES
page 4C 7
Turn dough
out onto floured work sur
face, divide in half. Roll one half
into 13 x 8-inch rectangle. Spread
with half the melted margarine;
sprinkle with half the reserved cin
namon-sugar and raisins. Roll up
from long side as for jelly roll; seal
seam. Cut roll into nine (1-1/2
inch) pieces. Place 1 roll, cut side
up, on center of oiled baking sheet;
arrange remaining rolls around
center roll. Repeat with remain
ing dough. Cover with oiled plastic
wrap; let rise in warm draft-free
place for 25 minutes.
Brush rolls with egg glaze. Bake
at 375 8 F for 20 minutes or until
done. Cool on wire rack. Drizzle
with Powdered Sugar Icing.
PAGE 1C