Gillam Farms | Original Recipes

Original Recipes

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Ways to prepare and serve wild blueberries, blackberries, grapes, muscadines, and strawberries are limited only by your imagination.

Cereal, salad, entrees
Pancakes, waffles, muffins
Shakes, smoothie, health drink
Ice cream, yogurt, desserts
Pies, turnovers or right from the box

Fresh Blueberry-Strawberry Mousse Pie

1 envelope unflavored gelatin
ź cup cold water
2 tablespoon lemon juice
1 cup (1/2 pint) fresh blueberries, finely chopped
1 cup sliced fresh strawberries, hulled and finely chopped
ž cup confectioners' sugar
1 (8 ounce) container lite whipped topping
1 9-inch prepared graham cracker crumb crust

In a small saucepan, sprinkle gelatin over cold water, let stand 1 minute. Stir over low heat until gelatin is completely dissolved (about 1 minute). Stir in lemon juice; set aside to cool. In a large bowl, add blueberries, strawberries, and confectioners' sugar; toss to coat. Stir in dissolved gelatin. Fold in whipped topping; spoon pie mixture into crust. Refrigerate 3 to 4 hours or until firm.
Serve with blueberry sauce.

Blueberry Sauce

2 cups fresh or frozen blueberries, thawed
ź cup orange juice
ź cup water
ź cup sugar
1 tablespoon corn starch

Combine all ingredients in a medium saucepan. Cook and stir over medium heat 4 to 5 minutes or until thickened. Makes about 2 cups.

Nutritional Information per serving includes ź cup Blueberry Sauce per serving:
Calories 336
Total Fat 11g
Cholesterol 0mg
Sodium 176mg
Potassium 147mg
Total Carbohydrate 55g
Protein 2g
Glazed Blueberry Breakfast Rolls

1 - (10 ounce) can refrigerated pizza crust dough
Vegetable cooking spray
Flour

Blueberry Filling

ž cup blueberries, finely chopped
2 tablespoons orange juice
2 tablespoons sugar
2 tablespoons corn starch
1 teaspoon grated orange peel

Glaze

˝ cup powdered sugar
1 tablespoon milk
˝ teaspoon grated orange peel

Preheat oven to 375°. Coat 12 muffin cups with vegetable cooking spray. In a small saucepan, combine blueberry filling ingredients, stirring to dissolve corn starch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). Set aside to cool for 10 minutes. Unroll pizza dough onto a lightly floured surface; pat into a 12x9-inch rectangle. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 (1-inch) slices. Place slices, cut sides up, in coated muffin cups. Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.

For glaze: Combine powdered sugar, milk, and grated orange peel, stirring until smooth. Drizzle icing over rolls.

Nutritional Information per serving:
Calories 96
Total Fat 1g
Cholesterol 0mg
Sodium 131mg
Potassium 15mg
Total Carbohydrates 20g
Protein 2g

Blackberry Fruit Tart

For Crust

1 ˝ cups all purpose flour
˝ cup sugar
˝ cup butter, cut into 1" pieces
1 egg slightly beaten

For Filling

12 oz. low fat cream cheese
1/3 cup sour cream
˝ cup sugar
1 ˝ teaspoons grated orange rind
3 tablespoons orange juice

For Puree

2 cups fresh or whole frozen blackberries, thawed
6 tablespoons sugar
1 ˝ tablespoons each, cornstarch and cold water

For Garnish

3 cups fresh, or whole frozen blackberries, partially thawed and drained

For crust- In large mixing bowl combine flour, sugar, and butter. Beat at medium speed, scraping bowl often until mixture is crumbly - 2 to 3 minutes. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in center of flour mixture will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees F. Brush crust with beaten egg white and bake 15-20 minutes or until golden brown. Cool.

For filling - Beat together softened cream cheese with sour cream. Add sugar, grated rind and juice and beat until smooth. Spread evenly over prepared crust and refrigerate.

For Puree - Rinse processor. Place berries in bowl and process until pureed. Place in saucepan and cook on medium heat 2-3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add cornstarch mixture to thicken. Cool.

Pour cooled puree over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time.

For a more colorful approach, try using different color fruit purees to adorn filling. While puree is cooling, rinse processor and puree 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. Cover half the filling with blackberry puree and other half with peach puree. Garnish with fresh or partially thawed blackberries, diced peaches and sliced or diced kiwi in a decorative line where the two colors meet.

Just before serving, remove sides of pan. Best when served same day.

Nutritional Information:
Calories 409
Total Fat 18g
Carbohydrate 56g
Sodium 119mg
Cholesterol 69mg
Protein 8g

Muscadine Pie

˝ gallon ripe muscadines
juice from ˝ lemon
ź cup flour
2 ˝ cups sugar
dots of butter

Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put this mixture in a 9-inch unbaked pie shell and dot with butter. Place lattice crust across top. Bake in a 400 degree oven for approximately 10 minutes, then reduce heat to 375 degrees and bake another 30 minutes.
Serve with whipped cream, if desired.

Sweet Potato Custard

1 cup mashed, cooked sweet potato
˝ cup mashed banana (about 2 small)
1 cup evaporated skim milk
2 tbsp packed brown sugar
2 beaten egg yolks (or 1/3 cup egg substitute)
˝ tsp salt
ź cup raisins
1 tbsp sugar
1 tsp ground cinnamon
Nonstick spray coating

In a medium bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly.

Spray a 1-quart casserole with nonstick spray coating. Transfer sweet potato mixture to casserole.

Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. Bake in a preheated 300°F oven for 45 to 50 minutes or until a knife inserted near center comes out clean.

Makes 6 servings

Nutritional Information:
Calories 144
Total Fat 2g
Saturated Fat .7g
Carbohydrates 20g
Protein 6g
Cholesterol 92mg
Sodium 235mg
Fiber 1.4g