Phone 250-743-7475
Carol & Dan Teichrob
or
Phone 250-743-9464
Monty & Sharon Vanhouwe

South Island Saskatoons
1245 Fisher Road, Cobble Hill
Recipes





Saskatoon Pie
Pastry for a double crust pie

Filling:
3 cups Saskatoons  
¾ cup sugar
1 tablespoon lemon juice  
sprinkle of cinnamon
¼ cup uncooked minute tapioca (flour can be substituted)

Line 9” pie plate with pastry. Combine sugar, tapioca, lemon juice and Saskatoons. Stir until sugar starts to dissolve and a juice forms. Pour into the pie shell and sprinkle lightly with cinnamon and dot with butter. Top with pastry and create a few vents, or use a lattice pattern, if desired. Bake in 425 F oven for 10 minutes and 350 degree oven for an additional 45 to 50 minutes. Serve warm.






  Saskatoon and Cranberry Scones
1 cup sour cream1 egg
1 tsp baking soda2 cups Saskatoon berries
2 tsp baking powder½ cup dried cranberries
1 tsp salt¼ cup almonds
1 cup butter½ tsp almond flavouring
4 cups flour1 cup sugar
Mix sour cream with baking soda and set aside. In a large mixing bowl whisk flour,
sugar, baking powder and salt. Cut in the butter until it is broken into pea sized pieces.
Beat the egg and mix into the sour cream with the almond flavouring. Add the sour 
cream mixture to the dry mixture and work together. The dough will be a bit dry but a 
good scone is made with a drier dough. Mix in the Saskatoon berries, cranberries and
almonds. You can either form the scones like hamburgers onto a cookie sheet or
divide the dough into 3 equal circles and then cut each circle into six equal triangles. 
Bake at 350 degrees for 30 minutes.







  Saskatoon Berry Shortbread Tarts 
  – this recipe uses our Saskatoon Berry Filling
1 cup butter
2/3 cup sugar
½ tsp almond flavouring
2 cups flour
1 cup Saskatoon berry filling
Combine softened butter, sugar and ½ teaspoon almond flavouring in
a bowl. Beat at medium speed until creamy. Add flour and beat at low 
speed, scraping bowl often, until well mixed. Roll into a small ball and
place in a mini muffin pan. Push a well into the middle of each ball
using a ½ teaspoon measuring spoon or a melon baller. Fill each well
with berry filling and bake at 350 degree oven for 14-18 minutes.







  The Easiest Saskatoon Berry Cheesecake Ever!
- this recipe uses our Saskatoon Berry filling
1 chocolate or graham cracker crust8 oz cream cheese
2 tsp vanilla1 cup sour cream
1 – 8 oz whipped topping
1/3 cup sugar
1 ½ cups Saskatoon berry filling
Beat cream cheese until smooth, then gradually add sugar, then sour
cream and vanilla. Fold in whipped topping and spoon into a baked
pie shell leaving a well in the middle. Fill the well with Saskatoon 
berry filling.







Saskatoon White Chocolate Mousse
- this recipe uses our Saskatoon Berry Filling
1 cup cold milk¼ cup sugar
1 package instant white chocolate pudding mix¼ tsp almond extract
1 envelope unflavoured gelatin3 cups whipping cream
Chocolate crumb pie crust
1 ½ cups Saskatoon berry filling
To prepare mousse, in a large bowl, whisk milk and pudding mix for 2 minutes and 
set aside. In a small pot, sprinkle gelatin over 1/2 cup cream and let stand for 1 minute.  
Heat over low heat, stirring until gelatin is completely dissolved. Remove from heat. 
In a large mixing bowl, beat remaining cream until it begins to thicken. Add sugar and 
almond extract and then beat until soft peaks form. Gradually beat in gelatin mixture. 
Fold into pudding. Refrigerate until slightly firm, about 30 minutes. Spread Saskatoon 
berry filling onto crust and top with mousse. Refrigerate for 2 hours or until firm.  
Garnish with chocolate curls if desired.






Saskatoon Coffee Cake
1 cup sugar  
½ cup butter or margarine
2 eggs  
2 cups whole wheat flour
1 teaspoon baking powder  
½ teaspoon salt
1 cup plain yogurt or sour cream  
1 cup Saskatoons  
​1/2 teaspoon baking soday
Filling: 3 tablespoons brown sugar
  1 teaspoon cinnamon
  ½ cup chopped walnuts

Cream together sugar and butter, add eggs and beat well. Combine flour, baking powder, soda and salt and add alternately with yogurt. When well blended, add Saskatoons and stir gently. Spoon half of the mixture into well greased pan (bundt, ring mold or 9” square), spring with nut mixture and top with remaining batter. Bake at 350 F for 40 minutes. When slightly cool, sprinkle with icing sugar and lemon rind if desired.








Saskatoon Berry and Flax Pancakes
(Flax seed is perishable, so store in the freezer. If you are using frozen Saskatoons don’t thaw them. The pancakes can be made ahead, frozen, then reheated)
1 ¼ cups all-purpose flour
pinch of salt
½ cup ground flax
2 eggs
1 tbsp whole flax seed
1 ½ cups buttermilk
¼ cup sugar
2 tbsp vegetable oil
2 tsp baking powder
2 cups Saskatoons (fresh or frozen)
½ tsp baking soda
¼ tsp cinnamon
In a large bowl combine flour and ground flax, flaxseed, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk eggs with buttermilk and oil. Stir in flour mixture. Heat large nonstick skillet or griddle. Brush with oil. Drop by ¼ cup batter per pancake into the pan. Drop a few Saskatoons onto each pancake. Cook until surface loses its shine, about 2 minutes. Flip and cook second side about one minute. Makes 10-12 pancakes.






Saskatoon Jam
Saskatoons make a very nice purple jam. This recipe doesn’t require commercial pectin. Saskatoon jam may also be made by using a blueberry jam recipe and substituting Saskatoons for blueberries.

6 cups Saskatoons
4 cups diced rhubarb
½ cup water
6 cups sugar

Crush Saskatoons (do not use food processor). Combine rhubarb with water in large heavy saucepan and bring to a boil. Simmer (covered) for about 5 minutes or until rhubarb is soft. Stir in crushed Saskatoons and return to boil. Slowly add sugar to hot fruit. Continue boiling for 10 minutes uncovered or until a spoon of jam quickly cooled has the desired consistency. Ladle into sterilized jars and seal. Makes 10 – 8 oz jars.







Canned Saskatoons
Saskatoon berries keep well in freezer bags too. Just wash and freeze fresh. This is another way to preserve them.

Prepare syrup using: 3 cups waterand 1 cup white sugar

Mix sugar and water n the above proportions and heat to boiling, stirring to dissolve sugar. This will make a very thin syrup.

Rinse Saskatoon berries and fill quart sealer with about 3 cups of berries, or to within 1 inch of the top of the sealer. Completely cover the berries with hot syrup, leaving headspace. Close the sealers with lids that have been prepared in boiling water. Process by boiling water bath method for 25 minutes.






Saskatoon Sauce

Try this sauce on ice cream, plain yogurt, waffles, pancakes, custard or cheesecake.

2 cups Saskatoons                    
1 cup water
2 tablespoons cornstarch            
¾ cup sugar
1 tablespoon lemon juice            
1/8 teaspoon almond flavouring

Place Saskatoons in saucepan with water and bring to a boil. Simmer 10 minutes. Blend cornstarch and sugar, add slowly to Saskatoons and boil until thick and clear. Add lemon juice and almond flavouring. Makes 2 1/3 cups.








Jim’s Saskatoon and Peach Pie
A recipe submitted by a customer!

3 cups Saskatoons    
1-2 peaches, sliced
2-3 tablespoons Splenda
Pastry Shell, bottom and top

Fill pasty shell with Saskatoons and peaches, sprinkle Splenda (to taste) over fruit. Cover with pastry top, seal edges, bake at 425 F for 10 minutes, and 350 F for an additional 45-50 minutes.

*A sprinkle of cinnamon over the fruit will enhance the fruit flavours
*A couple of tablespoons of flour or minute tapioca will help thicken the filling
*No need to peel the peaches, just wash well and slice






Joyce’s Saskatoon Dessert
A recipe submitted by a customer!

Bottom layer:
4 cups Saskatoons                          
1/3 cup sugar
1 tablespoon flour
zest and juice of one orange

Place berries in a greased 9” pan. Drizzle orange juice over berries. Combine sugar, orange zest, flour and sprinkle over berries.

Batter:     
½ cup butter      
1 cup flour       
1 cup sugar        
½ teaspoon baking powder
¼ teaspoon salt                        
½ teaspoon vanilla
½ cup milk      
1 egg

Cream butter and sugar. Beat in egg and vanilla. Sift dry ingredients together and mix into butter mixture, stir in milk. Spread on top of the Saskatoons. Bake 350 F for 35 to 45 minutes.










Saskatoon Salad

3 cups mixed baby salad greens          
1 cup fresh Saskatoons
1 chopped green onion                         
¼ cup feta cheese

Dressing:          
2 tablespoons balsamic vinegar          
1 teaspoon sugar
2 tablespoons grape seed oil               
1 tablespoon ground flax
1 medium garlic clove, finely minced
Salt and pepper to taste

Mix the dressing ingredients in a salad bowl and whisk briskly. Add the first four ingredients and gently toss to coat.  

*Adding a sliced, grilled chicken breast nicely completes this to a full meal.









Saskatoon Pecan Pie

Pastry for a double crust pie

Filling:
4 cups Saskatoon berries              
¾ cup sugar
3 tablespoons cornstarch               
¼ teaspoon cinnamon
¼ teaspoon nutmeg                       
3 tablespoons lemon juice
1/3 cup chopped pecans                 
pinch of salt

Mix together and pour into pie shell. Cover with pastry top, seal edges and score the pastry to create a few vents. Bake at 425 F oven for 15 minutes and then 350 F for an additional 45 minutes or until golden brown. Serve warm.










Diabetic Saskatoon Berry Muffins

¾ cup All-Bran or Bran Buds cereal          
1 cup skim or 1% milk
2/3 cup whole wheat flour                        
1/3 cup Splenda
2 teaspoons baking powder                     
½ teaspoon baking soda
¼ teaspoon salt                                      
1 teaspoon ground allspice
½ teaspoon ground cloves                        
1 ½ cup oat bran
1 cup Saskatoon berries                          
1 egg
2 teaspoon canola oil                             
½ cup unsweetened applesauce

Preheat oven to 350 F. Grease 12 cup muffin tin. Mix cereal and milk in a large bowl and let stand for a few minutes. In a large bowl, mix flour, sugar, baking powder, baking soda, salt and spices. Stir in oat bran and berries. In a small bowl, combine the egg, oil and applesauce. Stir, along with the bran mixture, into the dry ingredients. Spoon the batter into the muffin tin and bake about 20 minutes.











Saskatoon Apple Pie

Pastry for a double crust pie

Filling:     
3 cups sliced apples                   
2 cups Saskatoons
2 tablespoons lemon juice           
2 tablespoons minute tapioca
¾ cup sugar                               
Pinch of cinnamon

Line a 9” pie plate. Peel, core and slice apples, then combine with Saskatoons, sugar, minute tapioca and lemon juice. Mix well and pour into pastry shell. Sprinkle with cinnamon and cover with the second crust. Seal and vent. Bake in a 425 F oven for 15 minutes and then 350 F for 45 to 50 minutes. Serve warm with ice cream.











Saskatoon Raisins

This recipe can be made in any amount using frozen Saskatoons. You will be surprised at how often you reach for these to add to any recipe you would usually be adding raisins, dried cranberries or dried blueberries to.

Syrup solution:        1 cup sugar to 2 cups water

Soak berries for 4 to 6 hours in a sugar, honey or syrup solution. Dehydrate the Saskatoon berries on a cookie sheet in the oven at 150 F, or in a dehydrator until berries are almost dry but still have a raisin texture. Store in a plastic bag, in the fridge or freezer.











Saskatoon Bread Pudding with Amaretto Sauce

3 eggs                                          
1 cup heavy cream             
½ cup white sugar
¾ cup milk
1 teaspoon vanilla         
1 cup Saskatoon berries
6 cups cubed whole wheat bread     
½ cup chopped pecans

Wisk eggs, add cream, sugar, milk, vanilla and mix well. Gently stir in bread and Saskatoons, until bread is thoroughly moistened. Pour into a greased 9 x 9 baking pan. Sprinkle top with chopped pecans, some cinnamon and sugar. Bake at 375 F until puffy and golden brown, about 45 minutes.

Sauce:2/3 cup brown sugar, 1/3 cup whipping cream, 2 tablespoons Amaretto

Mix together brown sugar and whipping cream. Place on medium/low heat and stir constantly until sugar is dissolved and sauce is bubbly. Remove from heat, stir in 2 tablespoons of Amaretto and serve over hot Saskatoon bread pudding.












Saskatoon Berry Muffins

½ cup rolled oats (quick cooking style)             
¼ teaspoon salt
½ cup orange juice                                          
¼ teaspoon baking soda
1 ½ cups flour                                                
½ cup oil (canola)
½ cup sugar                                                    
1 egg
1 tablespoon ground flax                                  
1 to 1 ½ cup Saskatoons
1 ¼ teaspoon baking powder                            
1 teaspoon cinnamon

Preheat oven to 375 F. Mix dry ingredients together. Beat oil and egg together, add orange juice and Saskatoon berries. Pour liquid mixture into the dry ingredients and carefully fold together, try not to over mix. Spoon batter into muffin pan. Sprinkle with cinnamon. Bake for 15 or 20 minutes. Makes about 12 muffins.












Saskatoon Tarts
12 prepared tart shells

Base: 4 ounce cream cheese            1 tablespoon grated lemon rind

Blend together cream cheese and lemon rind. Cover bottom of each tart shell with cream cheese mixture.

Filling:
3 cups Saskatoons                 
1 cup water
½ cup granulated sugar            
3 tablespoons corn starch
2 tablespoons Grande Marnier (optional)

Crush 1 cup berries and place in small saucepan with water. Simmer about 2 minutes. Strain and return Saskaton juice to saucepan. Combine sugar and cornstarch and add to sauce. Cook over low heat, stirring constantly until mixture is thick and clear. Stir in liqueur. Add Saskatoons to glaze and stir gently. Cool, then fill tarts. Tarts may be garnished with a small dollop of whipped cream.












Saskatoon Oatmeal Cookies

3/4 cup butter                     
3/4 cup brown sugar                     
¼ cup white sugar
1 egg                               
1 tablespoon milk                          
1 teaspoon vanilla
1 ¼ cup flour                    
1 teaspoon cinnamon                     
1 teaspoon baking soda
¼ teaspoon salt
2 ¾ cup rolled oats                        
1 ½ cup Saskatoons

Combine and stir butter, sugars, egg, milk and vanilla until light and fluffy. Mix together flour, cinnamon, baking soda, salt and add to butter mixture. Add rolled oats, mix thoroughly and gently stir in Saskatoon berries. Place cookie dough in fridge for one hour, then place spoonful size amounts on cookie sheet and bake at 350 F for 12 to 14 minutes.













Saskatoon Nut Bar

2 eggs                                          
½ cup white flour
½ cup whole wheat flour                  
1/3 cup butter, melted
1 ¼ cups Saskatoons (fresh or frozen)
1 teaspoon cinnamon                    
½ cup toasted shivered almonds
1 cup brown sugar

Preheat oven to 350 F. Place melted butter and sugar in a mixing bowl, then add eggs and mix until smooth. Stir in Saskatoon berries and almonds. Add flour and blend well. Spread evenly into greased 9 x 9 pan. Bake 25 to 30 minutes. Cool before cutting.

Cream cheese icing and a sprinkle of cinnamon makes this into a very nice fancy square which keeps well.













Lemony Saskatoon Muffins

1 ½ cup all purpose flour                   
½ cup granulated sugar
2 ½ teaspoons baking power             
¼ teaspoon salt
1 cup Saskatoon berries                   
1 egg
¼ cup vegetable oil                         
¾ cup milk

Topping:1 tablespoon lemon rind           2 tablespoons granulated sugar

Sift together in a bowl, flour, sugar, baking powder and salt. Stir in Saskatoons. In separate bowl mix eggs, oil and milk then add to dry ingredients. Mix only until well moistened. Spoon batter into greased or paper lined muffin tins to ¾ full. Top each muffin with some of the topping mixture. Bake in a 425 F oven for 15 minutes, or until nicely browned. Makes about one dozen muffins.













Crumb Topped Saskatoon Rhubarb Pie

9” unbaked pie shell
3 cups Saskatoons                       
1 cup rhubarb (cut in 1” pieces)
2/3 cup granulated sugar               
¼ cup flour or minute tapioca

Topping:          
1/3 cup brown sugar              
¼ cup flour
½ teaspoon cinnamon
¼ cup butter or margarine

Combine Saskatoons and rhubarb with granulated sugar and flour. Place in pie shell. Combine all ingredients for topping and blend until crumbly. Sprinkle on top of fruit. Bake in 425 F oven for 15 minutes and 350 F for 45 minutes.