Theberrypatchshake Recipes

Steps:

• In a blender, combine the first five ingredients; cover and process for 20 seconds or until smooth. Pour into chilled glasses. Garnish with whipped cream and additional raspberries if desired.

Steps:

• Mix yeast with warm water and set aside.
• In another bowl, beat together the milk, eggs, sugar, salt and oil.
• Mix in the flour.
• Cover and let rest overnight.
• Turn dough out onto a lightly floured surface.
• Divide into half and roll each into rounds, 1/4" thickness.
• Try not to work the surface flour into the dough.
• Cut each circle into 8 pie-shaped wedges.
• Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don't roll them to tight!
• Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk.
• Bake in preheated 375F oven, on the middle rack, for 12 minutes.
• Time shown does not include the 'overnight' period. I've allowed 1 hour for rising (included with cooking time).

Steps:

• preheat oven to 350.
• prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.
• Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
• Then cream together 1 cup sugar and 1/4 cup shortening.
• Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
• Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.