Recipes: Berrylicious

2) For the crust, combine graham crackers and sugar in a medium bowl. Mix in butter until well combined. Press into the bottom and halfway up the sides of the prepared pan. Place in the freezer while preparing the filling.

3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth. Add eggs one at a time, beating well after each addition. Add in vanilla, mixing until combined. Pour filling into prepared crust and bake in preheated oven for 10 minutes. Reduce heat to 250ºF and continue to bake 45 minutes more. The cheesecake is ready when the edges begin to brown slightly. Remove from oven and run a sharp knife around the edges to loosen it from the pan. Cool cheesecake completely and then refrigerate 4-6 hours before topping with blueberry mixture.

4) For the blueberry topping, combine blueberries and sugar in a saucepan over medium heat. Cook, stirring occasionally until the sugar dissolves. In a small bowl, combine cornstarch and water. Stir into blueberry mixture and stir continuously for 2-3 minutes to thicken slightly. Remove from heat and stir in lemon juice. Let cool completely before topping cheesecake. The blueberry mixture will thicken as it cools.

Serves 10-12

3) In a small bowl, whisk melted margarine, sour cream, egg, vanilla and lemon zest. Gently stir into flour mixture just until blended. Do not overmix – the batter is supposed to look lumpy. Spoon batter into prepared tin, dividing evenly among muffin cups.

4) For the crumble topping, in a small bowl, use a fork to mix flour, sugar and margarine until it resembles coarse crumbs. Sprinkle topping over muffin cups.

5) Bake 23-25 minutes, until muffins spring back when gently pressed. Cool 10 minutes in the muffin tin before removing to cool on a wire rack.

Yield: 12 muffins

Directions
Using a tall glass, muddle blueberries and torn mint leaves. Fill the glass halfway with ice cubes and stir in Blueberry Vodka, lime juice and simple syrup. Top up glass with 7UP or Sprite. Stir well and garnish with blueberries and mint.

Serves 1

Directions
1) For the almonds, in a medium saucepan, combine sugar and water. Cook over medium heat until sugar dissolves. Add slivered almonds and stir to coat. Continue to cook and stir until sugar and almonds turn golden. Remove from heat and place almonds on a piece of aluminum foil that has been coated with non-stick cooking spray.

2) For the dressing, in a small bowl, whisk sugar, mayonnaise, milk, vinegar and poppy seeds.

3) In a large bowl, combine lettuce, strawberries, cranberries and sugared almonds. Toss with dressing and serve.

Serves 6

Directions
Moisten the rim of a margarita glass with lime and dip glass in sugar to coat rim. Place ice in blender to crush. Add strawberries, tequila, triple sec, lime cordial and sugar. Blend until smooth. Pour into prepared glass and garnish with strawberries.

Serves 3

2) For the meringues, place the egg whites and salt in the clean, dry bowl of an electric mixer. Using the whisk attachment, whip on medium speed until soft peaks form. Increase speed to high and gradually add 3/4 cup sugar, mixing until stiff peaks form. In a small bowl, combine 1/4 cup sugar with cornstarch. Lightly fold cornstarch mixture and vinegar into the egg whites. Spread meringue into pre-drawn circles approximately 1/4 inch thick. Level the tops of each circle with the back of a spoon. Bake for 1 hour, turn oven off and open door slightly, allowing meringues to cool inside the oven for 30 minutes.

3) For the filling, using the whisk attachment of an electric mixer, whip cream and icing sugar on high speed until thickened.

4) To assemble, place 1 meringue layer on serving dish. Spread evenly with 3/4 cup whipped cream followed by 1 cup mixed berries. Repeat with remaining meringue layers, finishing with whipped cream and berries on top.

Serves 8-10

TIP: Tap water becomes cloudy when frozen. For clear cubes, allow a kettle of boiled water to cool and use this to fill your ice cube trays.