Monday, June 14, 2010

Berry Parfaits

Mixed Berry Parfaits

Ingredients:
¾ cup fresh blueberries
¾ cup fresh blackberries
¾ cup fresh raspberries
2 cups yogurt (vanilla, strawberry, or other favorite flavor)
2 crunchy granola bars

1. Divide berries among 4 parfait dishes, top with ½ cup yogurt.
2. Crumble granola into coarse pieces, sprinkle over fruit and yogurt. Serve immediately.

*This can be made with thawed frozen berries, like the ones from The Red Barn freezer.

Tuesday, June 8, 2010

Strawberry Frosting

Strawberry Jam Buttercream Frosting

Ingredients:

1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Red Barn Strawberry jam
red food coloring (enough to make it a pretty pink color)

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out. Put on your favorite treat, pictured above is Devil's Food Cake cupcakes.

Tuesday, June 1, 2010

Chocolate Strawberry Crispy Pie

Chocolate Strawberry Crispy Pie

½ cup chocolate flavored syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
¼ cup dairy sour cream
1/2 to 1 quart Red Barn *strawberry ice cream (however full you want your pie)

*Pick any flavor you want for a different twist to this recipe!

Butter an 8” pie plate; set aside (I used a 9″pie plate). In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie plate. Place in freezer for 20 minutes or until firm. Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream if desired and remaining sauce. (I put the whole amount of ice cream in the pie and then drizzled it with the sour cream/chocolate mixture.) Garnish with fresh strawberries before serving if desired.

Cran-Orange Almond Salad



If you are anything like me and ate WAY too much at yesterday's BBQ, and the left overs only remind you of how much you shouldn't have eaten, then this recipe is for you! A crisp light salad, good anytime of the year. This can also be altered to include your left over grilled chicken or other meats for a more hearty salad.

Cran-Orange Almond Salad
  • 1 large head red leaf lettuce, washed, dried, and broken into pieces
  • 1/2 medium onion, thinly sliced and separated into rings (the thinner the better)
  • 2 – 3 Red Barn oranges, peeled and sliced then cut into chunks (You can use 2 cans of mandarin oranges, drained – but the fresh orange is fabulous)
  • 1/2 jicama, peeled and cut into julienne strips (optional)
  • 1/2 cup Red Barn dried cranberries

Serve tossed with orange dressing and sugared almonds. (recipes below)

Orange Dressing

  • 1 teaspoon grated orange peel
  • 1/3 cup fresh orange juice
  • 2 Tablespoons red wine vinegar
  • 1/2 cup canola oil (or vegetable oil)
  • 2 Tablespoons sugar
  • 1 Tablespoon Good Seasons dry Italian dressing mix

Combine ingredients in blender or shaker jar.

Sugared Almonds

  • 4 ounces slivered almonds
  • 3 Tablespoons sugar

Place almonds in a small skillet and sprinkle with sugar. Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. (Be careful not to burn) Allow almonds to cool.