I made a raspberry clafouti from Jayne for company last night. We loved it! Not sure about freezing though!
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Raspberry Clafouti
Yield: 8 servings
Ingredients:
3 eggs
1 1/4 cups milk
2/3 cup flour
1/3 cup sugar
2 tsp vanilla
1/4 tsp nutmeg
1/8 tsp salt
1 1/2 cups raspberries

Instructions:
Beat the eggs in the small bowl of an electric mixer until foamy. Add the remaining ingredients except the raspberries. Beat on low speed until smooth. Pour the batter into a buttered 9-inch pie plate. Sprinkle the berries on top. Bake at 350 degrees for 45 minutes. Sprinkle with powdered sugar before serving.
posted jayne

Gosh, for one thing, I would just freeze a lot of them for use later! Freeze berries in a single layer on a cookie sheet, and then transfer them to a plastic container...that way, you can remove just as many or as few at a time as you want.

Imagine blueberry pancakes, raspberry muffins,or cherry tarts in February! Yum!

Blueberries especially freeze VERY well.
I do just as rachelellen suggests. Single layer, then in ziploc bags or freezer containers.

You don't even need to thaw blueberries for some recipes.

You can make jam/jelly later when it isn't hot too!

Deanna

Over abundance? Not possible, LOL.

I agree, I'd freeze some. Any of those fruits make a wonderful cobbler, crisp or pie when thawed. I love raspberry jam and I always can blueberry syrup for pancakes.

This is the original recipe, still a favorite of the Monkey Princess. I've now cut the sugar down by half and leave out the pectin, just cooking the fruit until it's a consistency I like. This is faster and easier though!

FRUIT SYRUP
4 cups pureed fruit
4 cups sugar
1/2 package powdered pectin
3-4 tbls bottled lemon juice
Mix all ingredients together in a large pan. Bring to a boil, boil 2 minutes or until jelly thermometer is 218 degrees. Remove from heat, skim foam. Pour into half pint or pint jars, seal and process in water bath for 10 minutes.
The same directions are followed using juice. Just crush fruit and put in a jelly bag. Allow juice to drip until you extract all the juice. For firm fruits, add 1/2 cup water for each 3 cups of crushed fruit, simmer for 10 minutes, then place in jelly bag.

As for the blueberries, nothing's better (IMO) than Grandma's Blueberry Crisp, unless it's the crisp with a scoop of vanilla ice cream.

Blueberry Crisp-GrandmaÂs
================
3 cups blueberries, fresh or frozen, unsweetened
2 tbls lemon juice
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter, softened
3/4 tsp cinnamon
1/4 tsp salt
.
Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly.
(I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings. I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as
cranberries. That's why I need ice cream with them, they are just too darned healthy. LOL

Annie

Thanks all for the recipes.

Annie the BB Crisp looks so good - I will definitely be giving it a try.

I've frozen cherries before but they come out VERY watery when thawed for a pie. How do you guys handle that?

Here's a few to try.

Blueberry Buckle

I absolutely love blueberries. This is an easy recipe that can work as a breakfast or a dessert. Makes 9 servings.

Ingredients

3/4 cup white sugar
¼ cup shortening
1 egg
½ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
½ cup white sugar
â cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup butter, softened
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan. Cream together 3/4 cup sugar, shortening, and egg. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan. To make topping: Combine ½ cup sugar, â cup flour, cinnamon, and butter. Sprinkle over cake batter. Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Hints tips tricks and how to cheat
I usually donÂt bother with the topping especially if IÂm going to be eating it for breakfast. I have used blueberries that have been frozen and thawed for this recipe as well. They work fine in the recipe.

Bavarian Cream

I remember my Mom making this when we were expecting company. Mom always made it in fancy fluted dessert glasses. This recipe is from General Mills. This makes 6 servings.

Ingredients

1 package (10 ounces) frozen sliced strawberries, thawed, juice reserved
1 cup boiling water
1 package (3 ounces) strawberry flavored gelatin
1 cup chilled whipping cream (heavy cream)

Drain strawberries, reserving the juice. Pour boiling water over gelatin, stirring until gelatin dissolves. Add enough cold water to reserved juice to measure one cup; stir into dissolved gelatin. Chill until almost set.

In a chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into the whipping cream. Pour into serving glasses or 1 quart mold. Chill until firm. If you wish, garnish with additional whipped cream and strawberries.

You can substitute raspberries, or 1 can (8 ½ ounces) pineapple and lemon or pineapple gelatin.

PatÂs Blueberry Muffins

This recipe is from Taste of Home 1999 Annual Recipes, editor Julie Schnittka. It makes 12 regular size muffins.

Ingredients

2 cups flour
â cup plus 2 tablespoons sugar
1 teaspoon salt
1 tablespoon baking powder
¼ cup butter or margarine, melted
1 egg
1 cup milk
1 cup fresh or frozen (but thawed) blueberries

In a large bowl, mix flour, sugar, baking powder, and salt. Add blueberries. In another bowl, beat egg and milk, stir in butter. Mix wet ingredients into dry ingredients until just moistened. Spoon batter into paper lined or well greased muffin tins. Bake at 400 degrees F for 25 minutes. Let cool 5-10 minutes and remove from pan.