Seasonal Recipes


Blackberry Cobbler



  • 2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)

  • 1cup sugar

  • 1cup Gold Medal™ all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1cup milk

  • 1/2 cup butter, melted

Cream, whipped cream or ice cream, if desired


1.  In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F. 

  • 2

    In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

  • 3

    Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Strawberry Pie:


  • 1 sheet refrigerated pie crust

  • 3/4 cup sugar

  • 2 tablespoons cornstarch

  • 1 cup water

  • 1 package (3 ounces) strawberry gelatin

  • 4 cups sliced fresh strawberries

  • Whipped cream, optional


  1. Unroll crust into 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

  2. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.

  3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.


Strawberry and Mixed Green Salad:




  1. To make the dressing: In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined.

  2. In a large bowl place greens, strawberries, cheese, and nuts. Pour as much dressing as you want over salad mixture and toss to combine Serve immediately.


Strawberry Short Cake:



  1. Make Biscuit Dough: In a large mixing bowl, combine dry ingredients stir together then sift together. Add 5 Tbsp diced cold butter and cut it into flour mixture with a pastry cutter or with food processor until course crumb consistency.

  2. Stir together 1/2 cup milk, 1/2 cup heavy cream and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.

  3. Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest 30 minutes at room temperature (65˚-75˚F) .

  4. Macerate Strawberries: While Dough rests, slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate.

  5. Cut Biscuits and Bake: Preheat Oven to 425˚and line a baking sheet with parchment paper. After resting dough 30 minutes, gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without turning the cutter.

  6. Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.

  7. Make Whipped Cream: In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.

  8. Assemble: Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries.


Sweet Potato Fries:



  • 4 Barnhill Orchards Sweet Potatoes medium size, orange or red color

  • 2/3 cup cornstarch

  • 6 cups vegetable oil

  • 2 teaspoons salt additional salt for seasoning the cooked fries

  • 3/4 teaspoon pepper additional pepper for seasoning the cooked fries

  • chopped parsley for garnish optional


  1. Wash and peel 4 medium sized sweet potatoes

  2. Cut the sweet potatoes into 3/8 inch wide sticks.

  3. Rinse the sweet potatoes in cold water twice. Discard the water between each rinse.

  4. Boil the fries in water for 4 minutes until slightly tender. Remove fries and place them in an ice bath.

  5. Prepare a batter for the fries by stirring together 2/3 cups of cornstarch with an equal amount of water in a bowl.

  6. Season the batter with 2 teaspoons of salt and 3/4 teaspoons of pepper.

  7. Dip the fries in the batter and let them rest for 2 minutes on paper towels.

  8. Heat a pot of vegetable oil to 350 degrees F.

  9. Deep fry the sweet potato fries in batches of 7-15 depending on the size of your pot. Make sure to break up clusters of fries and prevent fries from sticking to the pan as they cook.

  10. Cook the fries for 5-7 minutes or until golden.

  11. When the fries are done cooking, set them in a single layer on paper towels to drain.

  12. Season with additional salt and pepper to taste and serve them hot and crispy. Top with parsley if desired.