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
blankGREASE 9” SPRING FORM PAN HALFWAY UP
blankSIDES MIX AND PRESS INTO BOTTOM OF
blankPAN. 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
blankBEAT UNTIL SMOOTH

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

blankBAKE AT 300 DEGREES FOR 1 HOUR AND 10 MIN
blankTURN OVEN OFF AND CRACK DOOR FOR 30 MIN
blankREMOVE AND COOL FOR 30 MINUTES COVER AND
blankCHILL  FOR 8 HOURS THEN REMOVE
FROM PAN

FOR TOPPING:
1 CUP FAT FREE COOL WHIP
CUP LIGHT SOUR CREAM
blankMIX 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
CUP OIL
3 EGGS
blankMIX TOGETHER.

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


BLUEBERRY  OR  BLACKBERRY  MUFFINS

blank1 TIMES RECIPE = 30 MUFFINS

2   CUP FLOUR
1 T. BAKING POWDER
TSP. SALT
CUP SUGAR
blankMIX TOGETHER AND ADD 6 T. OLEO
blankUNTIL IT LOOKS LIKE CRUMBS.

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

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


FRESH  BLUEBERRY  OR  BLACKBERRY  PIE

blankBAKED 9” PIE CRUST

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

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


BAKED  BLUEBERRY  OR  BLACKBERRY  PIE

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

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


PEACH  AND  BERRY  COBBLER

FOR TOPPING:
1 CUP FLOUR
CUP SUGAR
1 TSP BAKING POWDER
blankMIX TOGETHER.
CUP MILK
CUP SOFTENED OLEO
blankMIX AND ADD TO ABOVE
blankMIXTURE – SET ASIDE.

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

blankPOUR INTO 1 QUART UNGREASED CASSEROLE
blankSPOON TOPPING IN MOUNDS OVER HOT FILLING AND
blankSPREAD EVENLY OVER THE TOP.SPRINKLE CINNAMON
blankON TOP.  BAKE AT 350 DEGREES FOR APPROX.35 MINUTES
blankOR UNTIL BUBBLY AND TOOTHPICK COMES OUT CLEAN.

blankYIELD:  APPROX.  6 SERVINGS


SUMMERTIME  FRUIT  SALAD

CUP ORANGE JUICE
CUP HONEY
blankIN 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
CANTALOPE – CUT INTO BALLS
HONEYDEW – CUT INTO BALLS
blankGENTLY ADD TO HONEY MIXTURE.
blankCHILL FOR 1 HOUR.