Dh and the children made the annual trek to the local berry fields and picked 90 pounds of berries last night. The berries were $.80 per pound at the U-Pick fields.
We were washing, stemming, preparing to freeze until 11 pm. It definitely is a mandatory family affair. Our typical Saturday morning breakfast is buttermilk waffles from The Joy of Cooking and topped with yogurt mixed with strawberries, so that is the primary purpose for the berries. We also use them for smoothies during the year.
BREAKFAST BERRY SHORTCAKE This is our favorite strawberry shortcake recipe. It's a little different than the traditional recipe. I got it from Quaker Oats years ago. My kids know it is my favorite breakfast treat, but it certainly doesn't need to be only for breakfast. Breakfast Berry Shortcake
1 cup oats
1 cup flour
2 tablespoons sugar (2x)
1 tablespoon baking powder
1 teaspoon grated lemon peel (orange peel is great, too)
½ teaspoon baking powder
½ cup butter
2/3 cup buttermilk or yogurt
one 8-ounce carton yogurt
2 cups berries
Heat oven to 400’. Combine oats, flour, sugar, baking powder, lemon peel, and baking soda; mix well. Cut in butter until crumbly. Add buttermilk; mix just until moistened. Knead on floured surface 10 times. Place on greased cookie sheet; form into 8-inch circle. Bake 15 to 20 minutes or until golden brown. Serve warm with yogurt and combined berries and 2 tablespoons sugar.
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