As summer comes to an all too quick ending (I know a few more weeks but still…), I hope you’re enjoying some of the great berries from this season. I’ve been really enjoying blueberries, raspberries and my favorite strawberries. So it got me thinking, what if you wanted to have a very-berry bridal shower or engagement party? Hmmm. So here are some beautiful recipes that are berry based and the scones, I know these will be so good as ‘take-a-ways’. People will love them! If you don’t want to have a beautiful fruit-flavored tea, try Chardonnay or my drink of choice – Champagne. Enjoy.
6 round styrofoam wreaths in 3 graduated sizes (12”, 8”, 4”)
1 bag of floral pins or cleats
2 bolts of red ribbon
12-14 clamshells of Driscoll’s strawberries, 1 LB
1 cake stand
1 cutting knife
Wrap each of the wreaths with the red ribbon, making certain that none of the Styrofoam is visible.
NOTE: if the ribbon is too thick it will be challenging to push the pins through. Selecting a ribbon that is not tightly woven will make this process easier.
Attach the 2 largest wreaths together using the floral cleats to form the base of the cake.
Remove the stems of each Driscoll’s strawberry, making sure to create a clean even cut. Then cut
the each berry in half length wise.
Begin to cover the outer edges of the 2 largest wreaths with berries in a circular pattern until outer
ring is covered.
Attach the 2 medium sized wreaths together using the floral cleats to form the second layer of the cake.
Repeat steps 3 and 4.
Attach the 2 smallest wreaths together using the floral cleats. This will form the top layer of the cake.
Repeat steps 3 and 4.
Triple Berry Oatmeal Scones – by Driscolls
Like a cross between a biscuit and a muffin, these tasty wedges are perfect for breakfast on the run or a leisurely brunch. Try them warm with honey and butter.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 8 scones
2 ½ cups all purpose flour
¾ cups regular or quick cooking oats (not instant)
1 tbsp baking powder
½ tsp salt
½ tsp baking soda
3 tbsp sugar, divided
1 tsp grated lemon or orange zest (optional)
6 tbsp unsalted butter, at room temperature
1 cup buttermilk
1 pkg (6 oz) Driscolls Raspberries, Blackberries or Blueberries or 1 ½ cups coarsely chopped Strawberries
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper or coat with cooking spray.
3. Combine flour, oats, baking powder, salt, baking soda, 2 tablespoons sugar, and zest, in a large bowl. Stir to mix.
4. Add butter and beat with an electric mixer just until crumbly.
5. Gradually beat in buttermilk.
6. Fold in berries with a spoon or flexible spatula.
7. Place dough on a well-floured work surface and knead gently 8-10 times.
8. Pat into an 8-inch circle about 3/4 inch thick. With a floured spatula or sharp knife, cut 8 even wedges.
9. Transfer to prepared baking sheet, leaving space between wedges. Sprinkle the last tbsp of sugar over the wedges.
10. Bake 18 to 20 minutes until light golden brown.
11. Remove and cool on wire racks.
Mixed berry and Rhubarb pie
5 1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups shortening
3/4 cup cold water
1 tablespoon vinegar
4 cups apples – peeled, cored and chopped
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons lemon juice
2 cups white sugar
2/3 cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.