North American Fruit Explorers mailing list at ibiblio

[mIEKAL aND <qazingulaza@gmail.com>]

(These are all recipes developed by Cindy who is the partner of Dale
Secher of Carandale Farm.  I tried them all & would have to say the
pinwheels & bread were my favorite.)

ARONIA BREAD

2 cups flour

1 ½ teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

1 egg

1/8 shortening (butter)

¾ cup orange juice

1 cup sugar

1 cup aronia berries

1 cup nuts


Sift together flour, baking powder, salt and baking soda.  In blender,
combine egg, shortening, orange juice and sugar.  Add aronia berries &
nuts and chop briefly.  Empty into flour mixture and mix by hand until
moistened.  Bake in a greased 9 x 5 pan @ 350F for 50 to 60 minutes.



ARONIA SAUCE(use with meat or dessert)

½ cup sugar

2 tbsp cornstarch

¾ cup boiling water

1 cup aronia juice

Mix sugar and cornstarch in saucepan.  Gradually stir in water and
juice.  Boil 1 minute, stirring constantly.

*1 tsp lemon juice may be added at the end of cooking time.


ARONIA/YOURT DRINK

2 cups plain yogurt (Sugar River Dairy)

1  cup aronia juice

½ to ¾ cup sugar

Put ingredients in blender and blend until smooth


ARONIA/7-UP DRINK

1 cup aronia juice

2 cups 7-Up

Use the 2 to 1 ratio:  mix and enjoy!



ARONIA ICE CREAM (using an ice cream maker)

2 cups heavy cream

1 cup whole milk

¾ cup sugar

¾ cup aronia juice

Place ingredients in a medium mixing bowl and combine until well
blended.  Pour into freezer bowl. Turn machine on and let mix until
mixture thickens, about 20-25 minutes.  Transfer ice cream to an
airtight container and place in freezer until firm, about 2 hours.


ARONIA/SEA BERRY SORBET


Make a simple syrup—2 cups sugar & 2 cups water—bring to a boil, lower
heat and simmer for 2-5 minutes, until sugar is dissolved.  Cool



Add 1 cup aronia juice and ½ cup Sea Berry juice (orange juice could
be substituted)



Place in ice cream maker for ½ hr-transfer to another container and
place in freezer



ARONIA PINWHEELS


1 CUP BERRIES

¼ PACKED BROWN SUGAR

1 CUP PECANS

1 CUP BUTTER

½ TSP BAKING POWDER

2 EGGS

3 CUPS FLOUR

1 ½ CUP SUGAR

½ TSP SALT

3 TSP ORANGE PEEL



FILLING:

COMBINE BERRIES, PECANS, BROWN SUGAR IN FOOD PROCESSOR


DOUGH:

BEAT SOFTENED BUTTER 30 SECS.  ADD SUGAR, BAKING POWDER, SALT—BEAT
UNIL WELL COMBINED.  BEAT IN EGGS, ORANGE PEEL—BEAT IN AS MUCH FLOUR
AS YOU CAN W/MIXER—THEN MIX BY HAND.  DIVIDE DOUGH IN ½ AND
REFRIGERATE FOR 1 HR.  ROLL EACH HALF INTO 10” SQUARE—SPREAD W/FILLING
AND ROLL UP.  CHILL 4 HRS,  SLICE INTO ½” SLICES.  BAKE 8-10 MINS @
375