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6 cups frozen Marionberries
2 cups sugar
1/3 cup cornstarch
2 pie crusts rolled to fit a 10x10” pie tin or cake pan.
Heat oven to 375°F. Lightly grease pie tin and place pie crust in bottom of tin, allowing crust to hang over the sides. Pour slightly thawed marionberries into large bowl. Mix together sugar and cornstarch in a small bowl and add to the marionberries. Stir just enough so all berries are covered with sugar and cornstarch. Pour this mixture into the pie crust. Take each side of the pie crust and fold it towards the center. Leave a small hole in the center or make small knife cuts in the crust in order for the steam to escape. Cook 40-45 minutes or until the berries bubble in the center.
4 cups frozen Marionberries, thawed in a single layer on a paper towel for 20 minutes
6 tablespoons granulated sugar
3/4 tablespoon quick-cooking tapioca
3 tablespoons fresh lemon juice (from 1-2 large lemons)
1 tablespoon grated lemon zest
1 partially baked 11-inch tart shell
2 1/4 cups all-purpose flour
1 cup packed light brown sugar
1/4 teaspoon coarse salt
1/2 lb (2 sticks) plus 4 tablespoon (1/2 stick) unsalted butter
Preheat oven to 325°F. Toss the berries with the granulated sugar, tapioca, lemon juice, and zest. Let the berry mixture sit at room temperature for 15 minutes. Pour into the pastry shell. To make the topping, put the flour, brown sugar, salt, and butter in a food processor and pulse for 10 to 12 minutes or until the mix forms pea-size crumbs. Sprinkle the topping over the berries, and bake for 25 to 30 minutes, until the topping is a rich golden brown. Serve warm at room temperature.
Filling:
2 pints frozen Marionberries
1/2 cup sugar
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/3 cup soft butter
2 egg whites
1 teaspoon vanilla
2 tablespoons lemon zest
Topping:
1 tablespoon arrowroot
1 1/2 cups low fat yogurt
1 egg
1/2 cup granulated sugar
Preheat oven to 350°F. Sprinkle the arrowroot over the rest of the topping ingredients and whisk together until smooth. Set aside. Combine the filling ingredients (except the berries) in the bowl of a food processor and pulse until smooth. Pour into the bottom of a 10” cheesecake or springform pan. Sprinkle with berries, and pour the topping over the top. Bake for 1 hour, or until a toothpick comes out clean. Let cool 20 minutes before serving. Serves 12.
1 cup frozen Marionberries
1 cup vanilla nonfat frozen yogurt
1/2 cup milk or soymilk
Blend until smooth. Add sugar to taste if necessary. Serve immediately!
3 cups frozen Marionberries, slightly thawed
2 cups bread flour
2 cups cake flour
1/2 cup granulated sugar, plus additional for the berries
1/8 teaspoon coarse salt
2 tablespoons baking powder
4 tablespoons (1/2 stick) cold unsalted butter
2 large eggs
1 cup buttermilk
1 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons buttermilk
Preheat oven to 350°F. Grease a 9x13 inch pan. Combine the bread and cake flours, sugar, salt, and baking powder in a medium bowl. Cut in the butter until crumbly. Whisk together the eggs, 1/4 cup water, and the buttermilk. Add to the flour mixture and stir until just combined. Turn out onto a lightly floured board and divide in half. Pat each half out into a 6x8 inch rectangle, then cut each rectangle into 8 biscuits. Place half of the biscuits in the prepared baking pan and top each with about 1/3 cup marionberries. Sprinkle with granulated sugar if desired. Place the remaining 8 biscuits on top of the marionberries. Bake for 30 to 35 minutes or until golden brown. Stir together the confectioners’ sugar, vanilla and buttermilk until smooth. When the biscuits have cooled slightly, drizzle glaze over each. Serve warm. Makes 16 biscuits.
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