Berry Pie Glace

From Elisabeth Curtis, Beekeeper

Works especially well with raspberries and blueberries. You’ll need about 4 cups of fruit.

Bake one pie shell.

Simmer 1 cup berries with 2/3 cup water for about 3 minutes.

Blend 1 cup sugar (I use less) and 3 T cornstarch and 1/3 cup water. Add to boiling fruit,
boil 1 minute, stirring. Cool this mixture.

Spread 3 oz cream cheese over baked pie shell.

Save out ½ cup choice berries.

Put 2 ½ cup berries in pie shell.

Cover with cooked fruit.

Garnish with reserved berries. Chill until firm (about 2 hours).


Dandelion Jelly

from Jil McIntosh

Pack a 1-litre canning jar with dandelion flowers – only the heads, no stems.

Pour boiling water over to fill, and let stand ten minutes, no longer.


 Measure 3 cups water.

 Add one 57-gram box of Certo crystals.

Bring to a boil.

Stir in 3-1/2 cups sugar, return to a boil, and boil hard 1 minute.

 Bottle and process 5 minutes.

Makes 4-1/2 cups

Refrigerator breakfast

Here is the original recipe:\\

And here is the short form.    (She has a little more finesse with her’s.)

  • 1/4 cup uncooked old fashioned oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon liquid sweetener (honey, maple syrup, agave nectar)
  • 1/4 cup fruit, or enough to fill jar (approx. half of a small banana)

I have raspberries, peaches and strawberries ready to mix up.


Post-tasting evaluation:

Not bad.  Definitely needs the extra sweetener.   However, it didn’t stick with me as long as a bowl of Chuck’s granola does.  Pretty much the same as having a serving of yogurt with granola sprinkled in it.