SASKATOON PIE
1 1/4 cups water 1 cup sugar
2 tbsp. lemon juicer 5 cups saskatoons
2 tbsp. cornstarch
Boil water, sugar and lemon juice together. Add saskatoons and cook for 15 minutes over medium heat. In a cup combine cornstarch with 3 tbsp. of water to make a smooth paste. Add this paste to berry mixture and cook until thickened, stirring as necessary. Remove from heat. Pour into 9" uncooked pie shell. Cover with a second crust or lattice top. Bake 450 for 10 minutes, then reduce the heat to 350 and cook for 35 more minutes.
SASKATOON PIE #2
4 cups saskatoons 1/4 cup water
2 tbsp. lemon juice 3/4 cup white sugar
3 tbsp. flour 1 tbsp. butter
Preheat oven to 425. In a large saucepan, simmer berries in 1/4 cup of water for 10 minutes. Stir in lemon juice. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9" pie pan. Dot with butter. Place second crust on top and seal and flute the edges. Bake in oven for 15 minutes and then reduce oven temperature to 350 and bake for an additional 35 to 45 minutes, or until golden brown.
CRUMB-TOPPED SASKATOON RHUBARB PIE
1 deep 9" unbaked pie shell 3 cups saskatoons
1 cup rhubarb (cut into 1" lengths) 1/4 cup flour or minute tapioca
2/3 cup sugar
Topping:
1/3 cup brown sugar 1/4 cup flour
1/2 tsp. cinnamon 1/4 cup butter or margarine
Combine the saskatoons and the rhubarb with the granulated sugar and flour. Place in pie shell. Combine all the ingredients for the topping together and blend until crumbly. Sprinkle on top of fruit. Bake in 425 oven for 15 minutes and then reduce the oven to 350 and bake for 45 minutes.
SASKATOON MERINGUE PIE
Filling:
1 cup water 1 cup saskatoons
3 tbsp. cornstarch 2 tbsp. grated lemon rind
3/4 cup sugar 3 egg yolks
2 tbsp. lemon juice 2 tbsp. butter
Meringue:
3 egg whites 4 tbsp. sugar
Combine water, saskatoons, lemon rind, sugar and cornstarch in a heavy saucepan. Crush some of the berries to release the juice, and cook over low heat until mixture is thick and clear. Add 1 tbsp. of this hot mixture to the beaten egg yolks, and then add this to the saucepan and continue cooking and stirring for 5 minutes. Remove from heat and add lemon juice and butter. Cool. Pour into cooled 9" cooked pie shell and top with meringue. To make meringue: Beat egg whites until frothy, then slowly add the sugar and continue beating until all the sugar is dissolved, and it forms stiff peaks. Spread evenly on pie filling. Bake in 350 oven for 15 minutes until evenly browned. Cool before serving.
DEEP APPLETOON PIE
Pastry for a single pie crust 2 cups saskatoons
3 cups sliced apples 3/4 cup sugar
2 tbsp. flour 2 tbsp. lemon juice
Slice apples and combine with saskatoons, sugar, flour and lemon juice. Place in a deep baking dish and cover with pastry. Bake in 425 oven for 15 minutes and then reduce the oven to 350 and bake for an additional 50-55 minutes. Cool.
SASKATOON RHUBARB CRISP
3 cups saskatoons 1 1/2 cups rhubarb
1/4 cup honey 1/2 cup brown sugar
1/2 cup flour 1/2 cup rolled oats
1/4 cup butter or margarine
Place saskatoons and cut rhubarb into a 9"X12" baking pan and drizzle with honey. Combine the brown sugar, flour, rolled oats and butter until the mixture is crumbly. Sprinkle over fruit. Bake in 375 oven for 45 minutes or until golden brown. Serve warm with ice cream. Makes 9 servings.
SASKATOON CRISP
2/3 cup flour 1/2 cup butter or margarine
2/3 cup quick oats 2 cups fresh or frozen saskatoons
1/2 cup brown sugar 1/2 tsp. cinnamon
1/4 cup sugar 1/4 tsp. nutmeg
2 tsp. lemon juice 1/4 tsp. salt
2 tsp. water
Combine fruit, lemon juice and water and place in buttered pan. Combine the remaining crisp ingredients and crumble over the top of the fruit. Bake at 375 for 30 minutes or until golden brown.
CHEESECAKE WITH SASKATOON BERRIES
Cheesecake:
6 oz. pkge. light lemon gelatin 2 cups boiling water
16 oz. cream cheese 1/2 cup butter
2 cups whipping cream 1 graham wafer crust-prepared in a 10" spring form pan
Saskatoon Berry Sauce:
2 cups saskatoon berries 1 cup water
2 tbsp. cornstarch 3/4 cup sugar
2 tbsp. lemon juice
Place saskatoon berries in a saucepan with water and bring to a boil. Simmer for 5 minutes. Blend sugar and cornstarch and add slowly to the saskatoons. Boil until clear and thick. Add lemon juice and cool. Set aside. Dissolve gelatin in boiling water and let cool. Whip cream cheese. Slowly add cooled gelatin while whipping. Let this mixture partially set. Fold in whipped whipping cream. Pour onto the prepared graham wafer crust bottom. Let set. Remove the spring form sides and serve topped with the Saskatoon Berry sauce.
COBBLER BUCKLE CRUMBLE
1/2 cup sugar 1/4 cup butter or margarine
1 egg 1 cup flour (1/2 whole wheat)
3 tsp. baking powder 1/2 tsp. salt
1/3 cup milk 3 cups saskatoons
Topping:
1/3 cup sugar 1/2 cup flour
1 tsp. cinnamon 1/4 cup butter or margarine
Cream butter and sugar. Add egg and beat. Add dry ingredients alternately with milk. Mix well and pour into well greased baking dish. (May be baked into a 9" square pan or 9"X12" pan for thinner desert)
Sprinkle saskatoons over batter. Combine sugar, flour, cinnamon, and butter and sprinkle evenly over the berries. Bake at 350 for 40-45 minutes. Serve warm with whipped cream or ice cream. Makes 8-10 servings.
SASKATOON PEACH COBBLER
4 cups sliced peeled peaches 2 cups saskatoons
1/2 cup sugar 2 tbsp. cornstarch
1 tbsp. lemon juice
Topping:
1 cup flour 1/4 cup sugar
2 tsp. baking powder 1/4 tsp. salt
1/4 cup butter 1/2 cup milk
2 tsp. sugar
Place peaches and saskatoons into a 10 cup baking dish. In a small bowl, combine sugar, cornstarch and lemon juice and sprinkle over the fruit and toss gently. Bake in 400 oven for 20-25 minutes, or until hot and bubbly. For topping: Mix together flour, the 1/4 cup sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. With fork, quickly stir in milk all at once, to create a soft sticky dough. Using a large spoon, drop 8 separate spoonfuls of dough onto the hot fruit. Sprinkle with 2 tsp. of sugar. Bake at 400 for 25-30 minutes or until top is golden brown and fruit is bubbly. Serve warm, topped with vanilla frozen yogurt or ice cream. Serves 8-10.
ELEGANT SASKATOON TARTS
12 prepared tart shells
Base:
4 oz. cream cheese 1 tbsp. grated lemon rind
Blend together cream cheese and lemon rind. Cover bottom of each tart shell with cheese mixture.
Filling:
3 cups saskatoons 1 cup water
1/2 cup sugar 3 tbsp. cornstarch
2 tbsp. Grande Marnier (optional)
Crush 1 cup of the berries and place in small saucepan with water. Simmer about 2 minutes. Strain and return saskatoon juice to the saucepan. Combine sugar and cornstarch and add to sauce. Cook over low heat, stirring constantly until mixture is thick and clear. Stir in liqueur. Add saskatoons to glaze and stir gently. Cool, then fill tarts. Tarts may be garnished with a small dollop of whipped cream.
WESTERN COFFEE CAKE
1 cup sugar 1/2 cup butter or margarine
2 eggs 2 cups whole wheat flour
1 tsp. baking powder 1/2 tsp. baking soda
1/4 tsp. salt 1 cup plain yogurt or sour cream
1 cup saskatoons
Filling:
3 tbsp. brown sugar 1 tsp. cinnamon
1/2 cup chopped walnuts
Cream together sugar and butter. Add eggs and beat well. Combine flour, baking powder, baking soda and salt together and add alternately with yogurt. When well blended, add saskatoons and stir gently. Spoon half of the mixture into well greased pan (Bundt, ring mold, or 9" square pan), sprinkle with nuts mixture and top with remaining batter. Bake at 350 for 40 minutes. When slightly cool, sprinkle with icing sugar and lemon rind if desired
LEMONY SASKATOON MUFFINS
1 1/2 cups flour 1/2 cup sugar
2 1/2 tsp. baking powder 1/4 tsp. salt
1 cup saskatoons 1 egg
1/4 cup vegetable oil 3/4 cup milk
Topping:
1 tbsp. lemon rind 2 tbsp. sugar
Sift together into bowl, the flour, sugar, baking powder and salt. Stir in saskatoons. In a separate bowl, mix eggs, oil and milk and then add to dry ingredients. Mix only until well moistened. Spoon batter into greased or paper lined muffin tins to 3/4 full. Top each muffin with some of the topping mixture. Bake in 425 oven for 15 minutes or until nicely browned. Makes 1 dozen muffins.
SASKATOON BERRY MUFFINS
2 1/2 cups flour 2 eggs, beaten
3/4 cup sugar 3 tbsp. oil
1/2 tsp. salt 2/3 cup milk
1 tsp. baking powder 1 1/2 cups saskatoons
Sift flour, sugar, baking powder and salt together. Take out 1/4 of this mixture, and dust it over the berries. Beat eggs and oil together with the milk. Add dry ingredients to liquid. Stir in the berries until moist. Bake in greased or paper lined muffin tins at 425 for 25 minutes. Makes 18 muffins.
WHOLE WHEAT MUFFINS
2 cups whole wheat flour 1/2 tsp. salt
3 tsp. baking powder 1/2 tsp. cinnamon
1 1/2 cups saskatoons 1/2 cup brown sugar
1/4 cup vegetable oil 3/4 cup milk
2 eggs, beaten 1/2 tsp. vanilla
In bowl, mix flour, baking powder salt and cinnamon. Stir in berries. In separate bowl, combine brown sugar, eggs, oil, milk and vanilla, and stir until sugar is dissolved. Add to dry ingredients and stir only until well moistened. Fill greased or paper lined muffin tins. Bake at 425 for 15 minutes or until evenly browned. Makes 1 dozen large muffins.
SASKATOON JELLY
3 1/2 cups prepared juice (see below) 1/2 cup lemon juice
7 1/2 cups sugar 2 pouches CERTO liquid fruit pectin
Wash and crush about 3 quarts of ripe berries. Heat gently, until juice starts to flow. Simmer, covered, for 15 minutes. Put into jelly bag and squeeze out the juice. Measure 3 1/2 cups into a large saucepan. Add the lemon juice. Now add the sugar and mix well. Place over high heat and bring to a boil, stirring constantly. Immediately stir in CERTO. Return to a rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off the foam. Pour into warm sterilized jars, filling within 1/4 inch from the rim. Seal while hot, with 2 piece lids with new centres. Makes about 8 cups.
SASKATOON JAM
6 cups saskatoons 4 cups diced rhubarb
1/2 cup water 6 cups sugar
Crush saskatoons (do not use a food processor). Combine rhubarb with water in a large heavy saucepan, and bring to a boil. Simmer, covered, about 5 minutes, or until rhubarb is soft. Stir in crushed saskatoons and return to a boil. Meanwhile, warm sugar, and slowly add to hot fruit. Continue boiling for 10 minutes, uncovered, or until a spoon of jam quickly cooled has the desired consistency. Ladle into sterilized jars and seal. Makes ten 8 oz. jars.
SASKATOON STRAWBERRY JAM
2 cups crushed strawberries 2 cups crushed saskatoons
5 1/2 cups sugar 1 box CERTO crystals
Measure prepared fruit into large heavy saucepan. Add CERTO crystals and stir well. Place over high heat, stirring until mixture comes to a full boil. Stir in sugar. Continue to stir over high heat until mixture comes to a full rolling boil again. Boil hard for 1 minute, stirring constantly. When the jam stage is reached, remove from heat. Stir and skim foam for 5 minutes to prevent floating fruit. Pour into sterilized jars and seal.
SASKATOON BERRY RELISH
1 tbsp. chopped garlic 1 tbsp. chopped ginger
1/2 cup butter 2 cups brown sugar
2 cups mango puree 2 cups chicken stock
1 cup saskatoon berries cornstarch
salt and pepper 1/2 cup each of diced red and green peppers
1/2 cup diced tomato 1/2 cup diced red onion
Sauté garlic and ginger in butter. Add brown sugar and allow to caramelize slightly. Add mango and chicken stock and reduce until it forms a light syrup. Briefly sauté all vegetables, and add to the sauce. Now add the saskatoon berries. Simmer for 10 minutes, and then add cornstarch as needed to keep consistency. Salt and pepper to taste. This is a delightful sauce that is ideal for wild game, chicken and pork.
SASKATOON BERRY SMOOTHIE
1 cup milk (1% or skim) 1/2 cup yogurt
1/2 cup pink grapefruit cocktail 1 cup fresh or frozen saskatoons
1 ripe banana
Mix ingredients and mix in food processor or blender, until smooth and creamy. Refrigerate until served.
SASKATOON SAUCE
2 cups saskatoons 1 cup water
2 tbsp. cornstarch 3/4 cup sugar
juice of 1 lemon
Place saskatoons in a saucepan with water and bring to a boil. Simmer for 5 minutes. Blend cornstarch and sugar, and then add slowly to saskatoons and boil until thick and clear. Add lemon juice and cool. Makes 2 1/3 cups. You will find dozens of ways to use this saskatoon sauce. Try it on ice cream, plain yogurt, waffles, pancakes, gingerbread, plain cakes or custard, to name a few.
CHICKEN PASTA SALAD WITH SASKATOON BERRIES
2 1/2 cups cooked chicken, cubed 3 cups pasta (shells, rotini or penne)
1 cup sliced celery 1 cup pea pods
1/4 cup chopped parsley 1 cup fresh saskatoons
1/2 cup finely chopped red pepper 1/4 cup chopped red onion
2-3 tbsp. chopped fresh basil 1/2 - 3/4 cup grated parmesan cheese
salt and pepper to taste
Cook pasta according to directions, adding the pea pods to the water about 1 minute before being ready. Drain and rinse with cold water. In a large bowl add pasta with pea pods, along with the remaining salad ingredients, except the parmesan.
Dressing:
1/2 cup olive oil 1/3 cup red wine vinegar
1/2 tsp. salt 1/4 tsp. pepper
Whisk together the dressing ingredients. Toss salad with the dressing, cover and refrigerate for several hours or overnight to blend the flavors. Before serving, toss with the parmesan cheese. Serves 4-6.
GRILLED STEAK WITH SASKATOON BERRY SAUCE
2 1/2 cups fresh or frozen saskatoon berries 1 small onion, chopped
1/4 cup molasses 1/4 cup white wine vinegar
1/4 cup ketchup 3 tbsp. prepared mustard
1/2 tsp. ground red pepper 4 T-Bone steaks
Combine the saskatoon berries, onion, molasses, vinegar, ketchup, mustard and pepper in a medium saucepan. Bring to a boil over medium heat. Reduce heat ane simmer for about 15 minutes, stirring often. Cool for 10 minutes. Process this mixture in a blender until smooth, stopping once to scrape down the sides. Grill the steaks over medium heat for about 5-8 minutes a side, or desired degree of doneness. Serve with the saskatoon berry sauce. Serves 4.
1 1/4 cups water 1 cup sugar
2 tbsp. lemon juicer 5 cups saskatoons
2 tbsp. cornstarch
Boil water, sugar and lemon juice together. Add saskatoons and cook for 15 minutes over medium heat. In a cup combine cornstarch with 3 tbsp. of water to make a smooth paste. Add this paste to berry mixture and cook until thickened, stirring as necessary. Remove from heat. Pour into 9" uncooked pie shell. Cover with a second crust or lattice top. Bake 450 for 10 minutes, then reduce the heat to 350 and cook for 35 more minutes.
SASKATOON PIE #2
4 cups saskatoons 1/4 cup water
2 tbsp. lemon juice 3/4 cup white sugar
3 tbsp. flour 1 tbsp. butter
Preheat oven to 425. In a large saucepan, simmer berries in 1/4 cup of water for 10 minutes. Stir in lemon juice. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9" pie pan. Dot with butter. Place second crust on top and seal and flute the edges. Bake in oven for 15 minutes and then reduce oven temperature to 350 and bake for an additional 35 to 45 minutes, or until golden brown.
CRUMB-TOPPED SASKATOON RHUBARB PIE
1 deep 9" unbaked pie shell 3 cups saskatoons
1 cup rhubarb (cut into 1" lengths) 1/4 cup flour or minute tapioca
2/3 cup sugar
Topping:
1/3 cup brown sugar 1/4 cup flour
1/2 tsp. cinnamon 1/4 cup butter or margarine
Combine the saskatoons and the rhubarb with the granulated sugar and flour. Place in pie shell. Combine all the ingredients for the topping together and blend until crumbly. Sprinkle on top of fruit. Bake in 425 oven for 15 minutes and then reduce the oven to 350 and bake for 45 minutes.
SASKATOON MERINGUE PIE
Filling:
1 cup water 1 cup saskatoons
3 tbsp. cornstarch 2 tbsp. grated lemon rind
3/4 cup sugar 3 egg yolks
2 tbsp. lemon juice 2 tbsp. butter
Meringue:
3 egg whites 4 tbsp. sugar
Combine water, saskatoons, lemon rind, sugar and cornstarch in a heavy saucepan. Crush some of the berries to release the juice, and cook over low heat until mixture is thick and clear. Add 1 tbsp. of this hot mixture to the beaten egg yolks, and then add this to the saucepan and continue cooking and stirring for 5 minutes. Remove from heat and add lemon juice and butter. Cool. Pour into cooled 9" cooked pie shell and top with meringue. To make meringue: Beat egg whites until frothy, then slowly add the sugar and continue beating until all the sugar is dissolved, and it forms stiff peaks. Spread evenly on pie filling. Bake in 350 oven for 15 minutes until evenly browned. Cool before serving.
DEEP APPLETOON PIE
Pastry for a single pie crust 2 cups saskatoons
3 cups sliced apples 3/4 cup sugar
2 tbsp. flour 2 tbsp. lemon juice
Slice apples and combine with saskatoons, sugar, flour and lemon juice. Place in a deep baking dish and cover with pastry. Bake in 425 oven for 15 minutes and then reduce the oven to 350 and bake for an additional 50-55 minutes. Cool.
SASKATOON RHUBARB CRISP
3 cups saskatoons 1 1/2 cups rhubarb
1/4 cup honey 1/2 cup brown sugar
1/2 cup flour 1/2 cup rolled oats
1/4 cup butter or margarine
Place saskatoons and cut rhubarb into a 9"X12" baking pan and drizzle with honey. Combine the brown sugar, flour, rolled oats and butter until the mixture is crumbly. Sprinkle over fruit. Bake in 375 oven for 45 minutes or until golden brown. Serve warm with ice cream. Makes 9 servings.
SASKATOON CRISP
2/3 cup flour 1/2 cup butter or margarine
2/3 cup quick oats 2 cups fresh or frozen saskatoons
1/2 cup brown sugar 1/2 tsp. cinnamon
1/4 cup sugar 1/4 tsp. nutmeg
2 tsp. lemon juice 1/4 tsp. salt
2 tsp. water
Combine fruit, lemon juice and water and place in buttered pan. Combine the remaining crisp ingredients and crumble over the top of the fruit. Bake at 375 for 30 minutes or until golden brown.
CHEESECAKE WITH SASKATOON BERRIES
Cheesecake:
6 oz. pkge. light lemon gelatin 2 cups boiling water
16 oz. cream cheese 1/2 cup butter
2 cups whipping cream 1 graham wafer crust-prepared in a 10" spring form pan
Saskatoon Berry Sauce:
2 cups saskatoon berries 1 cup water
2 tbsp. cornstarch 3/4 cup sugar
2 tbsp. lemon juice
Place saskatoon berries in a saucepan with water and bring to a boil. Simmer for 5 minutes. Blend sugar and cornstarch and add slowly to the saskatoons. Boil until clear and thick. Add lemon juice and cool. Set aside. Dissolve gelatin in boiling water and let cool. Whip cream cheese. Slowly add cooled gelatin while whipping. Let this mixture partially set. Fold in whipped whipping cream. Pour onto the prepared graham wafer crust bottom. Let set. Remove the spring form sides and serve topped with the Saskatoon Berry sauce.
COBBLER BUCKLE CRUMBLE
1/2 cup sugar 1/4 cup butter or margarine
1 egg 1 cup flour (1/2 whole wheat)
3 tsp. baking powder 1/2 tsp. salt
1/3 cup milk 3 cups saskatoons
Topping:
1/3 cup sugar 1/2 cup flour
1 tsp. cinnamon 1/4 cup butter or margarine
Cream butter and sugar. Add egg and beat. Add dry ingredients alternately with milk. Mix well and pour into well greased baking dish. (May be baked into a 9" square pan or 9"X12" pan for thinner desert)
Sprinkle saskatoons over batter. Combine sugar, flour, cinnamon, and butter and sprinkle evenly over the berries. Bake at 350 for 40-45 minutes. Serve warm with whipped cream or ice cream. Makes 8-10 servings.
SASKATOON PEACH COBBLER
4 cups sliced peeled peaches 2 cups saskatoons
1/2 cup sugar 2 tbsp. cornstarch
1 tbsp. lemon juice
Topping:
1 cup flour 1/4 cup sugar
2 tsp. baking powder 1/4 tsp. salt
1/4 cup butter 1/2 cup milk
2 tsp. sugar
Place peaches and saskatoons into a 10 cup baking dish. In a small bowl, combine sugar, cornstarch and lemon juice and sprinkle over the fruit and toss gently. Bake in 400 oven for 20-25 minutes, or until hot and bubbly. For topping: Mix together flour, the 1/4 cup sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. With fork, quickly stir in milk all at once, to create a soft sticky dough. Using a large spoon, drop 8 separate spoonfuls of dough onto the hot fruit. Sprinkle with 2 tsp. of sugar. Bake at 400 for 25-30 minutes or until top is golden brown and fruit is bubbly. Serve warm, topped with vanilla frozen yogurt or ice cream. Serves 8-10.
ELEGANT SASKATOON TARTS
12 prepared tart shells
Base:
4 oz. cream cheese 1 tbsp. grated lemon rind
Blend together cream cheese and lemon rind. Cover bottom of each tart shell with cheese mixture.
Filling:
3 cups saskatoons 1 cup water
1/2 cup sugar 3 tbsp. cornstarch
2 tbsp. Grande Marnier (optional)
Crush 1 cup of the berries and place in small saucepan with water. Simmer about 2 minutes. Strain and return saskatoon juice to the saucepan. Combine sugar and cornstarch and add to sauce. Cook over low heat, stirring constantly until mixture is thick and clear. Stir in liqueur. Add saskatoons to glaze and stir gently. Cool, then fill tarts. Tarts may be garnished with a small dollop of whipped cream.
WESTERN COFFEE CAKE
1 cup sugar 1/2 cup butter or margarine
2 eggs 2 cups whole wheat flour
1 tsp. baking powder 1/2 tsp. baking soda
1/4 tsp. salt 1 cup plain yogurt or sour cream
1 cup saskatoons
Filling:
3 tbsp. brown sugar 1 tsp. cinnamon
1/2 cup chopped walnuts
Cream together sugar and butter. Add eggs and beat well. Combine flour, baking powder, baking soda and salt together and add alternately with yogurt. When well blended, add saskatoons and stir gently. Spoon half of the mixture into well greased pan (Bundt, ring mold, or 9" square pan), sprinkle with nuts mixture and top with remaining batter. Bake at 350 for 40 minutes. When slightly cool, sprinkle with icing sugar and lemon rind if desired
LEMONY SASKATOON MUFFINS
1 1/2 cups flour 1/2 cup sugar
2 1/2 tsp. baking powder 1/4 tsp. salt
1 cup saskatoons 1 egg
1/4 cup vegetable oil 3/4 cup milk
Topping:
1 tbsp. lemon rind 2 tbsp. sugar
Sift together into bowl, the flour, sugar, baking powder and salt. Stir in saskatoons. In a separate bowl, mix eggs, oil and milk and then add to dry ingredients. Mix only until well moistened. Spoon batter into greased or paper lined muffin tins to 3/4 full. Top each muffin with some of the topping mixture. Bake in 425 oven for 15 minutes or until nicely browned. Makes 1 dozen muffins.
SASKATOON BERRY MUFFINS
2 1/2 cups flour 2 eggs, beaten
3/4 cup sugar 3 tbsp. oil
1/2 tsp. salt 2/3 cup milk
1 tsp. baking powder 1 1/2 cups saskatoons
Sift flour, sugar, baking powder and salt together. Take out 1/4 of this mixture, and dust it over the berries. Beat eggs and oil together with the milk. Add dry ingredients to liquid. Stir in the berries until moist. Bake in greased or paper lined muffin tins at 425 for 25 minutes. Makes 18 muffins.
WHOLE WHEAT MUFFINS
2 cups whole wheat flour 1/2 tsp. salt
3 tsp. baking powder 1/2 tsp. cinnamon
1 1/2 cups saskatoons 1/2 cup brown sugar
1/4 cup vegetable oil 3/4 cup milk
2 eggs, beaten 1/2 tsp. vanilla
In bowl, mix flour, baking powder salt and cinnamon. Stir in berries. In separate bowl, combine brown sugar, eggs, oil, milk and vanilla, and stir until sugar is dissolved. Add to dry ingredients and stir only until well moistened. Fill greased or paper lined muffin tins. Bake at 425 for 15 minutes or until evenly browned. Makes 1 dozen large muffins.
SASKATOON JELLY
3 1/2 cups prepared juice (see below) 1/2 cup lemon juice
7 1/2 cups sugar 2 pouches CERTO liquid fruit pectin
Wash and crush about 3 quarts of ripe berries. Heat gently, until juice starts to flow. Simmer, covered, for 15 minutes. Put into jelly bag and squeeze out the juice. Measure 3 1/2 cups into a large saucepan. Add the lemon juice. Now add the sugar and mix well. Place over high heat and bring to a boil, stirring constantly. Immediately stir in CERTO. Return to a rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off the foam. Pour into warm sterilized jars, filling within 1/4 inch from the rim. Seal while hot, with 2 piece lids with new centres. Makes about 8 cups.
SASKATOON JAM
6 cups saskatoons 4 cups diced rhubarb
1/2 cup water 6 cups sugar
Crush saskatoons (do not use a food processor). Combine rhubarb with water in a large heavy saucepan, and bring to a boil. Simmer, covered, about 5 minutes, or until rhubarb is soft. Stir in crushed saskatoons and return to a boil. Meanwhile, warm sugar, and slowly add to hot fruit. Continue boiling for 10 minutes, uncovered, or until a spoon of jam quickly cooled has the desired consistency. Ladle into sterilized jars and seal. Makes ten 8 oz. jars.
SASKATOON STRAWBERRY JAM
2 cups crushed strawberries 2 cups crushed saskatoons
5 1/2 cups sugar 1 box CERTO crystals
Measure prepared fruit into large heavy saucepan. Add CERTO crystals and stir well. Place over high heat, stirring until mixture comes to a full boil. Stir in sugar. Continue to stir over high heat until mixture comes to a full rolling boil again. Boil hard for 1 minute, stirring constantly. When the jam stage is reached, remove from heat. Stir and skim foam for 5 minutes to prevent floating fruit. Pour into sterilized jars and seal.
SASKATOON BERRY RELISH
1 tbsp. chopped garlic 1 tbsp. chopped ginger
1/2 cup butter 2 cups brown sugar
2 cups mango puree 2 cups chicken stock
1 cup saskatoon berries cornstarch
salt and pepper 1/2 cup each of diced red and green peppers
1/2 cup diced tomato 1/2 cup diced red onion
Sauté garlic and ginger in butter. Add brown sugar and allow to caramelize slightly. Add mango and chicken stock and reduce until it forms a light syrup. Briefly sauté all vegetables, and add to the sauce. Now add the saskatoon berries. Simmer for 10 minutes, and then add cornstarch as needed to keep consistency. Salt and pepper to taste. This is a delightful sauce that is ideal for wild game, chicken and pork.
SASKATOON BERRY SMOOTHIE
1 cup milk (1% or skim) 1/2 cup yogurt
1/2 cup pink grapefruit cocktail 1 cup fresh or frozen saskatoons
1 ripe banana
Mix ingredients and mix in food processor or blender, until smooth and creamy. Refrigerate until served.
SASKATOON SAUCE
2 cups saskatoons 1 cup water
2 tbsp. cornstarch 3/4 cup sugar
juice of 1 lemon
Place saskatoons in a saucepan with water and bring to a boil. Simmer for 5 minutes. Blend cornstarch and sugar, and then add slowly to saskatoons and boil until thick and clear. Add lemon juice and cool. Makes 2 1/3 cups. You will find dozens of ways to use this saskatoon sauce. Try it on ice cream, plain yogurt, waffles, pancakes, gingerbread, plain cakes or custard, to name a few.
CHICKEN PASTA SALAD WITH SASKATOON BERRIES
2 1/2 cups cooked chicken, cubed 3 cups pasta (shells, rotini or penne)
1 cup sliced celery 1 cup pea pods
1/4 cup chopped parsley 1 cup fresh saskatoons
1/2 cup finely chopped red pepper 1/4 cup chopped red onion
2-3 tbsp. chopped fresh basil 1/2 - 3/4 cup grated parmesan cheese
salt and pepper to taste
Cook pasta according to directions, adding the pea pods to the water about 1 minute before being ready. Drain and rinse with cold water. In a large bowl add pasta with pea pods, along with the remaining salad ingredients, except the parmesan.
Dressing:
1/2 cup olive oil 1/3 cup red wine vinegar
1/2 tsp. salt 1/4 tsp. pepper
Whisk together the dressing ingredients. Toss salad with the dressing, cover and refrigerate for several hours or overnight to blend the flavors. Before serving, toss with the parmesan cheese. Serves 4-6.
GRILLED STEAK WITH SASKATOON BERRY SAUCE
2 1/2 cups fresh or frozen saskatoon berries 1 small onion, chopped
1/4 cup molasses 1/4 cup white wine vinegar
1/4 cup ketchup 3 tbsp. prepared mustard
1/2 tsp. ground red pepper 4 T-Bone steaks
Combine the saskatoon berries, onion, molasses, vinegar, ketchup, mustard and pepper in a medium saucepan. Bring to a boil over medium heat. Reduce heat ane simmer for about 15 minutes, stirring often. Cool for 10 minutes. Process this mixture in a blender until smooth, stopping once to scrape down the sides. Grill the steaks over medium heat for about 5-8 minutes a side, or desired degree of doneness. Serve with the saskatoon berry sauce. Serves 4.
