 |
||
OLALLIE-ORANGE COBBLER
6 cups olallieberries
1 cup flour
3⁄4 cup sugar
1 1⁄4 tsp. baking powder
5 Tbs. flour
1⁄2 tsp. salt
1⁄2 tsp. cinnamon
1 Tbs. sugar
2 tsp. grated orange rind
2 Tbs. butter
3⁄4 cup orange juice
3/8 cup milk
Place olallies in an 8-inch square glass baking dish. Mix the sugar, flour, cinnamon,
and orange rind in a saucepan. Add the orange juice and cook, stirring until thickened.
Pour over berries and toss to coat them. For the crust combine the flour, baking
powder, salt, and sugar. Cut in the butter, then mix in the milk, kneading for 30
seconds. Roll in a floured surface to 8 inches square. Place over the berries, cut slits,
and bake at 425° for 30-40 minutes.
OLALLIEBERRY PIE
7 cups fresh or frozen berries
3⁄4 cup sugar (tart) or 1 1⁄2 cups sugar (sweet)
1/3 cup instant tapioca
¼ tsp. salt
Mix together and let stand while you make your favorite crust. Bake at
350° for 45 min. Bake 15 minutes longer if using frozen berries.
OLALLIEBERRY ICE CREAM
4 eggs
1⁄4 tsp. salt
2 cups sugar
4 cups crushed berries
1 cup milk
4 cups heavy cream
1 tsp. vanilla
Beat eggs, add sugar gradually. Continue to beat until mixture is very stiff.
Add remaining ingredients and mix thoroughly. Pour into ice cream freezer
(use at least a 5-quart freezer) and stir to proper consistency as directed by
your freezer instructions.
OLALLIEBERRY JAM
Pour 6 cups of crushed fruit into a 4-6 qt. enamel or stainless steel kettle. Add 1
package pectin. Place over high heat, bring to a boil, stirring constantly to avoid
scorching. Add 8 1⁄2 cups of sugar, mix well. Continue stirring and bring to a full
boil. Boil hard for 4 minutes. Remove from heat, and ladle immediately into hot,
sterilized jars, filling to within 1⁄2 inch of top. Place lids, tighten bands and invert
jars. Allow to cool. Makes about 6 pints.
OLALLIE SORBET
1 cup water
½ cup sugar
2/3 cup orange juice
2 cups olallieberries
2 Tbs. lime juice
Bring the water to a boil, stir in sugar, add orange juice, and simmer for 5 minutes.
Cool the syrup and chill in the refrigerator. Meanwhile, combine the berries and
lime juice in a blender or food processor and puree. Do not overprocess. Mix the
puree and syrup together thoroughly. Freeze in an ice cream maker (use at least a
2-quart freezer) according to the manufacturer’s directions.
OLALLIE-APPLE CRISP
Filling: Topping:
5 cups peeled, sliced apples ¾ cup melted butter
5 cups olallieberries 2 cups oats
½ cup sugar 1 cup flour
¼ cup instant tapioca 1 cup brown sugar
1⁄2 cup orange juice concentrate
1 tsp. cinnamon
Mix all filling ingredients together and pour into a buttered 9x13 inch glass baking dish.
Let stand while making topping. Mix topping ingredients together until crumbly. Pack gently on top of berry mixture. Bake 1 hour at 350°.
CONVERSION INFORMATION:
1 pound fresh berries ≈ 4 cups whole berries ≈ 2 cups crushed berries
1 cup whole berries ≈ ½ cup crushed berries ≈ ¼ pound fresh berries
1 cup crushed berries ≈ 2 cups whole berries ≈ ½ pound fresh berries
FREEZING OLALLIEBERRIES
It’s easy to freeze olallieberries! When you pick them, bend the berries off carefully
from the vine with no sepals. Pick into the shallow boxes provided. If your drive
home is short and there is little juice at the bottom of the box, immediately place
berries (box and all) in the freezer: further handling at this point will damage them.
When frozen , break apart and put the berries into plastic bags in the freezer. If
desired, berries may be rinsed while still frozen just prior to use. Very little juice is
lost this way. If your drive home is long and your berries show seepage, transfer
them to a colander, rinse, and measure into plastic containers.
Swanton Berry Farm, P.O. Box 308, Davenport, CA 95017 | (831)469-8804 | Web Design: Dov Bock © 2005