Here they come! Get ready for saskatoon season and try out these recipes. They’re sure to please.
SASKATOON ANGEL TORTE
I made this with a finely ground whole-wheat flour and honey but all-purpose flour and sugar work great as well.
7 large eggs, separated
1-1/2 c. sugar and 1/3 c. water OR
1 c. honey
1-1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. all-purpose flour, unbleached
1/2 tsp. cream of tartar
1/2 tsp. salt
1/4 c. sugar
4 tsp. cornstarch
1/8 tsp. salt
1/8 tsp. nutmeg
1/2 c. water
2 c. saskatoons Filling:
4-oz. (125-g) pkg. cream cheese, softened
2 tbsp. sugar
1/4 c. saskatoon topping (chilled) Whipped cream frosting:
2 tbsp. cold water
1 tsp. unflavoured gelatin 1-3/4 c. whipping cream
1/4 c. sugar OR icing sugar
Separate eggs into two large mixing bowls. Set aside. Boil sugar and water until syrup stage (110C or 230F). If using honey heat until hot to the touch. Beat egg whites until stiff; continue beating as you pour syrup (or honey) gradually over the whites. With the same beaters, beat egg yolks until thick and lemon coloured; beat in vanilla and almond extract. Fold yolk mixture into egg whites. Sift together flour, cream of tartar and salt. Fold flour mixture at intervals into egg mixture. Turn into ungreased 10-inch tube pan and bake in preheated 325F oven about 1 hour or until cake tests done when tested with a toothpick. Suspend cake upside down until cold. While cooling make saskatoon topping by combining sugar, cornstarch, salt and nutmeg in a saucepan. Gradually stir in water. Add berries and cook over moderate heat, stirring until slightly thickened. Remove from heat; cover; chill. Make filling by creaming together cream cheese and sugar until fluffy and smooth. Stir in saskatoon topping; set aside.
For frosting: In a 1-cup glass measuring cup combine cold water and gelatin. Let stand 2 minutes. Place measuring cup in a saucepan of boiling water. Cook and stir about 1 minute until gelatin is completely dissolved. In a bowl beat cream and sugar on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form. Set aside in refrigerator.
Split cake horizontally; place half on serving platter; top with cream cheese filling. Place on other half of cake. Frost sides with whipped cream frosting, using piping bag if desired for borders. Spoon saskatoon berry topping on top of cake, letting some drip down edges. Decorate with additional berries, if desired.
Serves 12. Refrigerate leftovers.
HONEY SASKATOON BERRY MUFFINS
1/2 c. butter, softened
3/4 c. creamed honey
2 c. unbleached all-purpose flour, divided
2 tsp. vanilla
1-1/2 c. whole-wheat flour
2 tbsp. baking powder
1 tsp. salt
2 c. milk
2 c. saskatoons (fresh OR frozen)
2 tbsp. sugar
1/2 tsp. cinnamon
Cream together butter and honey. Beat in 1/2 cup of the all-purpose flour. Add eggs one at a time, beating well after each addition. Stir in vanilla. Stir together remaining 1-1/2 cups all-purpose flour, whole-wheat flour, baking powder and salt. Add dry ingredients alternately with milk to creamed mixture. Fold in berries. Fill greased or paper-lined muffin cups 3/4 full. Sprinkle each with a bit of sugar-cinnamon mixture. Bake in preheated 400F oven for 25 minutes until nicely browned.
Makes about 24 large muffins.
FRESH SASKATOON BERRY SALAD
2 envelopes (2 tbsp.) unflavoured gelatin
1/2 c. cold water
1/2 c. boiling water
1 c. crushed pineapple with juice
2 c. grape juice
2 c. fresh saskatoons Dressing:
8 ozs. (250 g) cream cheese, softened
1/2 c. sugar
1 c. sour cream
1 tsp. vanilla
Soften gelatin in cold water. Add boiling water; stir until gelatin is completely dissolved. Add pineapple and grape juice. Chill until mixture reaches consistency of unbeaten egg white. Fold in berries. Turn into a mould (or 9×9-inch pan); chill until firm. Spread with dressing.
For dressing: Cream together cream cheese and sugar till smooth and fluffy. Stir in sour cream and vanilla. If desired, reduce sugar to 1/4 cup and fold in 1 cup miniature marshmallows. Sprinkle top with chopped pecans or walnuts.
Serves 9 to 12.
SASKATOON BERRY PUDDING CAKE
2 c. saskatoons (fresh OR frozen)
1 tsp. cinnamon
2 tsp. lemon juice
1 c. unbleached all-purpose flour
2/3 c. sugar
1 tsp. baking powder
1/2 c. milk
3 tbsp. butter, melted
3/4 c. sugar
1 tbsp. cornstarch
1 c. boiling water
Toss berries with cinnamon and lemon juice; place in 8-inch square baking dish. In a bowl combine flour, 2/3 c. sugar, baking powder. Stir in milk and butter. Spoon over berries. Combine 3/4 c. sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake in preheated 350F oven for 45 to 50 minutes or until cake tests done.
This is an old family recipe from my mother that I have used for years. These will keep longer than if frozen.
Pack hot, sterilized jars tightly with berries to within 1/2 inch of the top of the jar. Tap jar on table to be sure that the berries are tightly packed. Process in boiling water bath for 35 to 40 minutes (for quarts). No syrup is needed.
Betty Keeler writes from Vanscoy, Saskatchewan