for meat. Wild berries are fine for jam and jelly making, of course, not to mention for drying and freezing.
Food preparation often involves a certain amount of experimentation, so do try new combinations and methods and be an experimenter yourself. You may have some delightful eating if you are brave enough to venture making changes in recipes. However you prepare them, wild berries are fun to work with from the time of harvest through the eating. We think you will agree.
BREADS ANDBREAKFASTS
Snowflake Pancakes with Blueberries20
Lowbush Cranberry Coffee Cake 27
1212
Blueberry Pan Biscuits
Karen Jettmar • Gustavus, Alaska
Grease a large cast-iron skillet (choose one with a lid) and preheat it on top of the stove on low heat. Don’t let it get smoking hot.
Mix together the berries, flour, baking powder, and salt in a bowl. Add the oil and milk and mix together until the dough is soft. Do not overmix, or the biscuits will be tough.
Drop the dough by spoonfuls onto the heated skillet. Cover with the lid and keep on low heat, cooking the dough for about 10 minutes on each side, turning once. Serve hot with butter and honey.
MAKES 8 SERVINGS
Variation:Blueberry Drop Biscuits: Use the same ingredients (or a biscuit mix), adding 3 tablespoons brown sugar with the dry ingredients. Drop spoonfuls of the dough onto a baking sheet or large cast-iron skillet and bake in a 400°F oven for 15 to 20 minutes.
Vegetable oil, for greasing
1 cup blueberries (huckleberries are good too)
2 cups all-purpose flour2 teaspoons baking powder
1 teaspoon salt2 tablespoons vegetable oil
2⁄3cup milkButter,for servingHoney, for serving
1313
Prepare the biscuits and bakeaccording tothe packagedirections. Letcool.
For the stuffing mixture: Mix the nuts with the candied and dried orange peels and the cranberry sauce. Blend in the butter, a little at a time, and moisten further with enough honey to make it spreadable. Split the baked biscuits and stuff with the berry mixture.
Wrap the stuffed biscuits in foil and freeze. To be their best, these stuffed biscuits should be made at least 10 days before they will be served.
To serve, preheat the oven to 400°F. Place the foil-wrapped biscuits on a baking sheet, and bake for 6 to 8 minutes. Unwrap the biscuits and bake them for another 2 minutes.
MAKES 8 SERVINGS
Variation:Substitute strawberry jam for the cranberry sauce.
Berry-Stuffed Biscuits
21⁄4cups purchased biscuitmix, plus ingredients called for on the package1 cup walnuts, chopped fine
1⁄4 cup candied orange peel
1 tablespoon dried orange peel, chopped or in granules
1⁄2 cup Whole Berry Cranberry Sauce (page 52)
1⁄2 cup butter, creamed Honey, as needed
14
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners,or grease lightly with vegetable shortening.
