VOGLEY’S  RECIPES

ADD SPARKLE TO SALADS WITH FRESH BLUEBERRIES / BLACKBERRIES

BLUEBERRY  OR  BLACKBERRY  CHEESECAKE

FOR CRUST:
1 CUP GRAHAM CRACKER CRUMBS
3 T. MELTED OLEO
1 T. SUGAR
GREASE 9” SPRING FORM PAN HALFWAY UP
SIDES MIX AND PRESS INTO BOTTOM OF
PAN. BAKE AT 350 DEGREES FOR 5 MIN.

FOR FILLING:
2 – 8 OUNCE 1/3 LESS FAT CREAM CHEESE
1 – 8 OUNCE FAT FREE CREAM CHEESE
BEAT UNTIL SMOOTH

MIX THE FOLLOWING AND ADD TO THE ABOVE CREAM CHEESE:
1 CUP SUGAR
3 T. FLOUR
½ TSP SALT

ADD TO ABOVE MIXTURE ONE AT A TIME AND BEAT WELL BETWEEN:
2 LARGE EGGS
2 LARGE EGG WHITES

IN SEPARATE BOWL MIX:
1 – 8 OUNCE LIGHT CREAM CHEESE
1 TSP VANILLA
1 TSP LEMON JUICE  ADD TO ABOVE MIXTURE *JUST UNTIL BLENDED*

THEN ADD 2 CUPS FRESH (VOGLEY) BERRIES

BAKE AT 300 DEGREES FOR 1 HOUR AND 10 MIN
TURN OVEN OFF AND CRACK DOOR FOR 30 MIN
REMOVE AND COOL FOR 30 MINUTES COVER AND
CHILL  FOR 8 HOURS THEN REMOVE FROM PAN

FOR TOPPING:
1 CUP FAT FREE COOL WHIP
¼ CUP LIGHT SOUR CREAM
MIX AND SPREAD ON TOP.

BLUEBERRY  OR  BLACKBERRY  BUNDT  CAKE

1 DUNCAN HINES GOLDEN BUTTER CAKE MIX
1 SMALL VANILLA INSTANT PUDDING
1 – 8 OUNCE CREAM CHEESE
½ CUP OIL
3 EGGS
MIX TOGETHER.

ADD 2 CUPS (VOGLEY) BERRIES
BAKE IN GREASED FLOURED BUNDT
PAN AT 325 DEGREES FOR 1 HOUR.
COOL AND REMOVE FROM PAN.

1 ½ TIMES RECIPE = 30 MUFFINS

2 ½  CUP FLOUR
1 T. BAKING POWDER
¼ TSP. SALT
¾ CUP SUGAR
MIX TOGETHER AND ADD 6 T. OLEO
UNTIL IT LOOKS LIKE CRUMBS.

2 EGGS
1 CUP MILK
1 TSP VANILLA
BEAT AND ADD TO FLOUR MIXTURE.

1 1/3 CUP (VOGLEY) BERRIES
¾ CUP CHOPPED NUTS
GENTLY FOLD INTO ABOVE MIXTURE
BAKE AT 400 DEGREES FOR 11 MIN.

FRESH  BLUEBERRY  OR  BLACKBERRY  PIE

BAKED 9” PIE CRUST

¾ CUP SUGAR
2  T. CORNSTARCH
MIX IN SAUCE PAN THEN ADD:
1 ¾  CUP WATER
STIR WELL AND BRING TO A BOIL
UNTIL THICKENS AND CLEARS.

ADD 1 SMALL BOX OF JELLO (BLUEBERRY OR BLACKBERRY)
& COOL 4 CUPS FRESH (VOGLEY) BERRIES  LAYER WITH
JELLO & BERRIES IN CRUST AND REFRIGERATE.

1 ¼ CUP SUGAR
2  HEAPING T. CORNSTARCH
MIX TOGETHER AND POUR OVER 4 CUPS FRESH
OR THAWED (VOGLEY) BERRIES

COOK UNTIL THICKENS.  COOL THEN POUR INTO 9” PIE
CRUST & TOP WITH COVER CRUST.  BAKE AT 400 DEGREES
FOR 30 MIN.THEN REDUCE HEAT TO 350 DEGREES FOR 20
MIN. OR TILL DONE

FOR TOPPING:
1 CUP FLOUR
½ CUP SUGAR
1 ½ TSP BAKING POWDER
MIX TOGETHER.
½ CUP MILK
¼ CUP SOFTENED OLEO
MIX AND ADD TO ABOVE
MIXTURE – SET ASIDE.

FOR FILLING:
¼ CUP PACKED BROWN SUGAR
1 T. CORNSTARCH
MIX AND ADD ½ CUP WATER
3 CUPS (VOGLEY) PEACHES
1 CUP   (VOGLEY) BERRIES
ADD TO ABOVE – COOK AND STIR UNTIL
THICKENED AND BUBBLY.  ADD 1 T. OLEO
AND 1 T. LEMON JUICE.  COOK UNTIL OLEO MELTS.

POUR INTO 1 ½ QUART UNGREASED CASSEROLE
SPOON TOPPING IN MOUNDS OVER HOT FILLING AND
SPREAD EVENLY OVER THE TOP.SPRINKLE CINNAMON
ON TOP.  BAKE AT 350 DEGREES FOR APPROX.35 MINUTES
OR UNTIL BUBBLY AND TOOTHPICK COMES OUT CLEAN.

YIELD:  APPROX.  6 SERVINGS

¾ CUP ORANGE JUICE
½ CUP HONEY
IN MEDIUM BOWL – WHISK TOGETHER
1 CUP STRAWBERRIES
2 CUP RASPBERRIES
1 CUP (VOGLEY) BLUEBERRIES
1 CUP (VOGLEY) BLACKBERRIES
2 ORANGES – PEELED AND CUT INTO SEGMENTS
½ CANTALOPE – CUT INTO BALLS
½ HONEYDEW – CUT INTO BALLS
GENTLY ADD TO HONEY MIXTURE.
CHILL FOR 1 HOUR.