Aronia Bread (Bread Machine)

3 cups flour

1/2 teaspoon salt

2 tablespoons sugar

4 teaspoons applesauce, unsweetened

1/2 cup water

1 package yeast

¾ cup Aronia berries

Add berries to dry ingredients in pan. Add warm water. Select course for your bread machine. This produces a wonderfully purple bread with a chewy texture with dark berry pieces throughout. I find I must monitor during the mix cycle. As the berries juice and the dough become wetter, I add flour.

Aronia Muffins

1/2 cup butter at room temperature

1 cup granulated sugar

2 eggs, large

1 teaspoon vanilla

1 teaspoon baking powder

1/4 teaspoon salt

2 cups all-purpose flour

1/2 cup milk

2-1/2 cups Aronia berries, frozen

1 teaspoon nutmeg

Heat oven to 375 degrees.

Grease 18 regular-size muffin cups (or 12 large muffin cups.) In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour, then half of milk into batter; repeat. Fold in Aronia berries. Spoon into muffin cups and sprinkle a dash of nutmeg onto each muffin. Bake 15 to 20 minutes, until golden brown and springy to touch.

Aronia-Chip Coffee Cake

Cake:

1 1/2 cup all-purpose flour

3/4 cup sugar

2 tsp baking powder

1/4 teaspoon salt

1 egg

1/2 cup whole milk

2 tablespoon vegetable oil

1/2 teaspoon vanilla extract

1/2 cup mini dark chocolate baking chips

1/2 cups Aronia berries

Topping:

1/2 cup all-purpose flour

3/4 cup brown sugar

4 tablespoon unsalted butter, chilled and cut into pieces

1/3 cup walnuts chopped

For cake: Heat oven to 350 degrees. Coat an 8x8x2-inch baking pan with nonstick spray.

In a large bowl, whisk together flour, sugar, baking powder and salt.

In a small bowl, whisk together egg, milk, oil and vanilla. Make a well in the center of flour mixture. Add egg mixture to well and beat with a spoon 1 minute, until evenly moistened; stir in chocolate chips. Spoon into prepared pan and top with Aronia berries.

For Topping: In a small bowl, combine flour and sugar. Cut in butter with pastry blender until crumbly. Stir in walnuts. Sprinkle over Aronia berries.

Bake cake with topping at 350 degrees for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool pan on a wire rack. Cut into 9 squares.

Aronia Berry Stuffed French Toast

8-10 slices bread, cubed (sourdough or challah bread preferred)

3 to 4 ounces cream cheese, cut into small cubes

1½ cups Aronia berries

6 extra-large eggs, beaten

1¼ cups milk

¼ cup maple syrup

¼ cup butter, melted

Preheat oven to 350 degrees. Generously coat a 9x9x2-inch baking dish with butter or non-stick spray. Place half the bread cubes in the dish. Sprinkle cream cheese cubes and ¾ cup of the Aronia berries over the bread. Top with remaining bread cubes and Aronia. In a bowl, combine eggs, milk, maple syrup and butter. Pour over bread mixture. Bake until a knife inserted in center comes out clean, about 1 hour, covering with foil if edges brown too quickly.

Banana Aronia Bread

2 cups sugar

1 cup butter or margarine

3 large bananas

4 eggs

2 1/2 cups flour

2 tsp. baking soda

1 tsp. salt

1/2 tsp. cinnamon

1/2 cup fresh or frozen Aronia berries

Cream together sugar and butter; add mashed bananas and eggs. Mix well. Combine flour, salt, baking soda and cinnamon and fold into banana mixture. Carefully fold in Aronia berries. Pour into loaf pan. Bake at 350 degrees for 45-50 minutes. Yield: 1 loaf.

Aronia Bread

2 cups flour

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 egg

2 T. shortening

3/4 cup orange juice

1 cup sugar

1 cup Aronia berries or 1 cup Aronia berry juice

1 cup chopped nuts (pecans or almonds)

Sift together flour, baking powder, salt and baking soda. In blender, combine egg, shortening, orange juice and sugar. Add Aronia berries (or juice) and nuts and chop briefly. Pour into flour mixture. Stir by hand until moistened, but not as thin as cake batter. Bake in greased 9" x 5" loaf pan at 350 degrees for 40-50 minutes. Cool before turning out. Makes 1 loaf.

Apple Aronia Crockpot Oatmeal

2 apples peeled, cored and sliced

½ cup fresh or frozen Aronia berries, chopped

1/3 cup brown sugar

4 cups water

2 cups old fashioned oats

2 tsp. cinnamon

1 tsp. salt

Optional: chopped pecans, walnuts, raisins or dates

Mix brown sugar and cinnamon. Place over the apple slices and chopped Aronia berries. Mix oatmeal with water and salt. Put apple-aronia mixture in bottom of Crockpot and pour oatmeal mixture on top. DO NOT STIR. Cover and cook overnight on LOW (8-9 hours.) In the morning, stir thoroughly. Serve with milk and additional brown sugar.

Aronia Lemon Bread

6 T. butter, softened

1 cup sugar

2 eggs

1 1/2 cup flour

1 tsp. baking powder

Pinch of salt

1/2 cup milk

2 tsp. lemon rind, grated

1 cup fresh or frozen Aronia berries

Cream butter. Gradually add 1 cup sugar, beating at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternating with milk, beginning and ending with flour mixture. Stir in lemon rind, and then fold in Aronia berries. Pour batter into greased 8" x 4" x 3" loaf pan. Bake at 350 degrees for 60 minutes or until toothpick inserted in center comes out clean. Top with Lemon Topping (see below.)

Lemon Topping

1/3 cup sugar

3 T. lemon juice

Combine sugar and lemon juice in a small saucepan; heat until sugar dissolves. Puncture top of bread in several places with toothpick; pour lemon juice mixture over warm bread, allowing mixture to soak into bread. Cool bread in pan for 30 minutes.

Aronia Bars

2 eggs

1 cup sugar

1 cup flour

1/3 cup butter, melted

1 1/4 cups fresh or frozen Aronia berries

1/2 cup chopped walnuts

1 tsp. citrus peel

Preheat oven to 350 degrees. Grease an 8” baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter and blend well. Add Aronia berries and walnuts, mixing gently until combined. Spread evenly in pan. Bake 40-45 minutes, or until a golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars.

Aronia Crumble Bars

Delicious, easy oatmeal crumble bars.

3/4 cup butter or margarine

1 cup brown sugar, tightly packed

1 tsp vanilla

1-1/2 cups flour

1/2 tsp baking powder

1-1/2 cup oatmeal, old fashioned

1 jar Aronia jam, 10 ounces

Cream butter and brown sugar until fluffy. Add vanilla. Mix dry ingredients. Add to butter/sugar mixture. Mix well. Press half of crumbs into a greased 9x9-inch baking pan (glass if cooking in microwave). Spread with jam. Crumble remaining mix on top. Bake at 400 degrees for 20-25 minutes. Cool. Cut into bars.

Microwave preparation: Mix as in recipe above. Put 1/2 of the crumbs into a glass 9x9-inch baking pan. Microwave on high for 3-4 minutes (depending on microwave strength). Spread jam on baked crumbs. Sprinkle remaining crumbs on top. Press lightly. Cook for 3 more minutes. Cool. Cut into bars.

Baked Aronia Oatmeal Bars

Roberta Barham

Yield: 18 bars

2 eggs

1 teaspoon vanilla extract

2 cups applesauce, unsweetened

1 banana, mashed

½ cup honey

5 cups Old Fashioned rolled oats

¼ cup flaxseed meal

1 Tablespoon ground cinnamon

3 teaspoons baking powder

1 teaspoon salt

2 ¾ cups milk

½ cup dried Aronia bits

Optional toppings: walnuts, chocolate chips

Preheat the oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and honey together in a bowl. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients. Finally pour in milk and combine. Spray a 12 and 6 capacity muffin tin(s) with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups. (I have also spread on a greased cookie sheet and cut into bars.) If using toppings, add them onto the tops of muffins now. If using fresh or frozen fruit, drop into batter. Bake for 30 minutes until a toothpick comes out clean. Cool and enjoy. Can be frozen in freezer bags.

Note: Gluten free and diabetic friendly.

Aronia Oatmeal Cookies

1/2 cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp. vanilla extract

1 1/2 cups instant oatmeal

1 cup flour

1 1/2 tsp. ground cinnamon

1/4 tsp. salt

1/2 tsp. baking powder

1/4 tsp. baking soda

1 cup fresh or frozen Aronia berries

In bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking powder, baking soda and gradually add to the creamed mixture. Stir in the Aronia berries. Drop by heaping teaspoonfuls onto lightly greased baking sheet (or use parchment paper.) Bake at 350 degrees for 12-14 minutes or until golden brown.

Yield: 35 cookies.

Aronia Pinwheel Cookies

1 cup fresh or frozen Aronia berries

3 cups flour

1/4 cup packed brown sugar

1 cup pecans

1 cup butter, softened

1/2 tsp. baking powder

1 1/2 cups granulated sugar

1/2 tsp. salt

2 eggs

1 T. orange zest

Process together berries, pecans and brown sugar into a paste in food processor and set aside. For the remaining ingredients: beat softened butter for 30 seconds. Add sugar, baking powder and salt and beat until combined. Beat in eggs and orange zest. Add flour (may have to mix in by hand.) Divide dough in half and refrigerate for one hour. When chilled, roll each half into a 10-inch square. Spread with filling and roll up. Chill rolls for at least 4 hours. Slice into 1/4" cookies. Place on parchment lined cookie sheets to bake. Bake at 375 degrees for 8-10 minutes. Edges should be firm and bottoms lightly browned.

Aronia-Rhubarb-Apple Pizza Bars

Crust:

2 1/2 cups flour

1/2 tsp. salt

3/4 cup shortening

Mix 2 egg yolks (beaten) and 1 T. vinegar. Add enough milk to the egg yolks and vinegar to make 3/4 cup.

Cut together the flour, salt and shortening. Add the egg yolk mixture to form dough. Divide dough in two parts for bottom and top crusts. Roll out each crust on a floured board.

Filling:

3 cups sliced apples

3 cups cut up rhubarb

2 cups fresh or frozen Aronia berries

2 tsp. cinnamon

1/4 -cup flour (or use tapioca)

Put half of crust on bottom of cookie sheet. Place filling on

top of this crust. Place top crust over filling. Seal and bake at 375 degrees until brown. Frost with powdered sugar drizzle when done.