Recipes

Haskap Buttercream Icing

1 cup butter, softened 2-3 heaping tbsp. haskap jam 2 tbsp. milk 1 tsp vanilla 4 cups icing sugar Instructions: Beat butter until creamy. Add jam and vanilla. Alternate icing sugar and milk, until you have a nice, rich buttercream. If it seems runny, add icing sugar. If it’s too thick, add milk. Lemon Poppy […]

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HASKAP CRUMBLE SQUARES

Ingredients 1 1/2 c. unbleached flour 375 mL 1 1/2 c. rolled oats 375 mL 3/4 c. chopped almonds 175 mL 1 c. brown sugar 250 mL 1 tsp. baking powder 15 mL 1/2 tsp. cinnamon 7 mL 1/4 tsp. salt 1 mL 1 c. unsalted butter, at room temperature 250 mL 1 1/2 c. […]

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SARAH’S HASKAP JAM

2 c. frozen haskap 500 mL 2 c. sugar 500 mL 1/4 c. fresh lemon juice 60 mL Mix the haskap with the sugar and bring to a boil. Add the lemon juice. Continue to boil until it has reached the jam stage. Skim off any scum that forms. Test your jam on a plate […]

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Haskap Oatmeal Cookies

INGREDIENTS 6 tablespoons butter 6 tablespoons coconut oil 1/2 cup sugar 3/4 cup brown sugar 2 large eggs 1/2 teaspoon vanilla extract 1 3/4 cup flour 1/4 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup dried haskap berries 2 cup oats METHOD Add coconut oil and butter to a stand mixer. […]

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Haskap Power Berry Breakfast Parfait

3/4 cup vanilla Greek yogurt 1 tablespoon chopped mint 1/2 cup granola (your favourite) 1/2 cup Haskapa Compote* or Haskapa Jam METHOD Place mint and yogurt in a small dish, stir until mixed. In a clear tall glass or portable container place half the yogurt mix. Add a layer (1/4 cup) of granola followed by […]

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Waffles

This sauce tastes superb over whole grain waffles: 1/4 cup sugar 2 Tablespoons cornstarch 1 cup water 1 cup honeyberries 1 Tablespoon butter cream cheese, softened In saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil 3 minutes, stirring constantly. Stir in berries; reduce heat. Simmer 8 to 10 […]

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Springform Graham Cracker Base

Preheat oven to 350F. Combine all ingredients in a medium bowl and stir until well combined. Press into a 9-inch springform pan, pressing the crust slightly up the sides if you don’t wish to have a thick crust on the bottom. Bake for 10-12 minutes, until set. Cool completely before filling.

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Yogurt Cheesecake

8-oz cream cheese, room temperature 16-oz Greek-style yogurt, room temperature 1 cup sugar 4 large eggs, room temperature 1 tbsp vanilla extract pinch salt Prebake a graham cracker base into a 9-inch springform pan (see recipe below); a 9-inch graham cracker pie crust should work fairly well, too. This cheesecake can also be baked without […]

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Honeyberry Coffee Cake

INGREDIENTS – 1 1/2 cups all purpose flour, 1/4 cup sugar (evaporated cane sugar), 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground allspice, 1/3 cup melted butter, 1 large egg, 2/3 cup milk, 3/4 cup honeyberry jam TOPPING – 1/4 cup firmly packed brown sugar (or evaporated cane sugar), 2 tablespoons flour, […]

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Ice Cream

6 large egg yolks, slightly beaten 1 cup sugar 1/2 teaspoon salt 2 cups 2{c9938a2b0f7dda9a1eda826e3485fe04cedce7cac8de710d9727b793c0b4ee49} milk 2 cups heavy whipping cream 2 teaspoons vanilla extract 1 c honeyberries In a heavy saucepan, combine the first four ingredients. Cook over medium-low heat, stirring constantly, just until it is about to boil. Remove from heat; add cream, […]

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Fruit Jerky / Fruit Leather

I experimented with: * Honeyberry & blueberry (2/3 c sugar to 1 c berries but could sweeten with much less). * Honeyberry & strawberry (unsweetened – tart like rhubarb). * Blueberry (sweetened). * Honeyberry & honey (1/4 c honey to 1 c berries). Personal favorites: Sweetened honeyberry & blueberry – this combination maintained a hint […]

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Honeyberry Tarts Honeyberry Pie

Drain half the juice off frozen berries. Heat berries and remaining juice in saucepan, adding 1/4 c sugar and 1 1/2 T minute tapioca/cup berries. Cook on medium heat, stirring until thickened. Pour into prepared tart or pie shells. Top w/ ice cream or whipped cream!

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Loretta Bors
cell 306- 281-8821
lorettabors@hotmail.com

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