4 oz. fresh berries
4 oz. milk
2 oz. plain yogurt
1 oz. frozen orange juice concentrate

Place all ingredients in a blender. Blend until well mixed. Pour into 12 oz. glass and Enjoy!

Enjoy this wonderful beverage all year round - you can substitute frozen berries for fresh.

1 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
3 tablespoons shortening
3/4 cup sugar
1 egg
1 cup sour milk
1 cup fresh raspberries
2 tablespoons flour

To make batter: Into bowl, sift together flour salt, cinnamon and soda. Set aside. In another bowl, cream shortening with sugar. Add egg. Add milk, alternating with flour mixture. Dust berries with 3 tablespoons flour. Gently fold into muffin batter.

To bake muffins: Bake in greased or lined muffin tins in 425 degree oven for 20 to 25 minutes.

1 cup sugar
2 tablespoons corn starch
2 cups water
1 small strawberry jello

Boil sugar, corn starch, and water until thick. Add one small package of strawberry jello. When it begins to set pour it over sliced berries that have been arranged in a pre baked pie shell. Top with whipped cream.

4 cups fresh or frozen blueberries
5 tablespoons flour
3/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoons lemon juice
1 tablespoon butter
Pastry for a two crust pie

Combine all ingredients except butter and pile into 9 - 10 inch pie shell. Dot with butter. Cover with top crust in which slits have been cut. Sprinkle with white sugar. Bake at 400 degrees, 40 minutes or until bubbling and nicely brown.

3 oz. cream cheese, at room temp
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy or whipping cream
1 pie crust
1 cup raspberries
1 cup blueberries
3 tablespoons red currant jelly

Combine the cream cheese, sugar, and vanilla, in a bowl, and mix until thoroughly blended. Whip the cream with an electric mixer and fold it into the cream cheese mixture. Spoon the filling into the crust, and spread it out evenly. Arrange the raspberries and blue berries decoratively on top. Heat the red currant jelly in a small saucepan until melted. Using a pastry brush, glaze the top of the pie with the jelly. Transfer the pie to the refrigerator and chill uncovered 3 to 4 hours.

1 qt. fresh raspberries
1 1/2 cups sugar
2 tablespoons tapioca
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon butter
pastry for two-crust pie

Lightly mix sugar, flour, salt and tapioca with washed, drained berries. Pour into an unbaked pie shell; dot with butter. Put on a decorative top crust. Sprinkle crust with sugar. Bake at 375 degrees for 1 hour. Cool before cutting.

1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries

Topping:
1/4 cup soft butter
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon

Mix shortening and sugar. Add egg. Stir in milk. Mix and add flour, baking powder and salt. Fold in blueberries. Spread in a greased 9x13 pan. Combine topping ingredients, and sprinkle over blueberry mixture. Bake at 375 degrees for 25 to 35 minutes.
Note: The mixture can also be baked in muffin pans; makes 1 1/2 dozen.

Strawberry Bread

3 cups whole strawberries
1/3 cup granulated sugar
4 eggs
1 cup vegetable oil
1 3/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoon vanilla
2 taspoons cinnamon
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts
2 tablespoons honey

In a medium sized bowl, cover strawberries with 1/3 cup sugar. Gently mash to start juices flowing. Let stand at room temperature one hour.

Using electric mixer, blend eggs, oil, sugars, vanilla and cinnamon. Add drained strawberries. Mix well. Add flour, salt, and soda. Blend well. Add nuts.

Pour into two greased 9x5 inch loaf pans. Tap pans on flat surface to remove the bubbles. Add 1 tablespoon honey to each pan. Crease top surface with sharp knife and bake at 350 degrees for 55 to 60 minutes. May be served with soft butter or cream cheese. Freezes well.

1/2 cup sugar
1 envelope unflavored gelatin
1 3/4 cup milk
2 cups sour cream
1 teaspoon vanilla extract
2 cups blueberries or raspberries

In a medium saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until gelatin is dissolved. Remove from heat; stir in sour cream and vanilla. Cover and chill for about 2 hours or until the mixture mounds when dropped from a spoon. Spoon into parfait glasses or glass bowls. Top each with 1/4 cup berries. Serve immediately.