Classic Chocolate Crazy Cake with Aronia Berries (9×13 cake pan, delicious!)

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Classic Chocolate Crazy Cake with Aronia Berries (9x13 cake pan, delicious!)
Recipe from Roberta Barham Barham Gardens, Wisconsin
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Cook Time 30 minutes
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Cook Time 30 minutes
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Instructions
  1. Measure dry ingredients into a 9x13 cake pan. Mix. Make 3 indentations in the dry ingredients with a spoon. Pour oil into one, vinegar into the 2nd and vanilla into the 3rd. Chop aronia berries and add enough cold water to equal 2 cups. Pour the aronia/water mixture over the dry ingredients and mix well. Bake at 350 degrees for 25-30 minutes

Aronia Vinagrette

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Aronia Vinagrette
Aronia vinaigrette can be used as a salad dressing, most suitable for spring salad with raisins and nuts. The recipe makes around 200 mL; servings: 4-5; serving size 30-45 mL (2-3 tablespoons)
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Instructions
  1. ½ cup of washed aronia berries is ground in a blender (Optional to strain In a sieve). Mix the ingredients and whisk to form an emulsion. Tamarind Paste is optional and can be added to increase the tangy flavor.
Recipe Notes

1st Place Winner of the MAA/Iowa State University Aronia Recipe Contest

Aronia-Chip Coffee Cake

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Aronia-Chip Coffee Cake
Coffee Cake
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Course Dessert
Prep Time 15 minutes
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Course Dessert
Prep Time 15 minutes
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Instructions
  1. For Cake: Heat Oven to 350 degrees. Coat an 8x8x2 inch baking pan with nonstick spray
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. In a small bowl, whisk together egg, milk, oil and vanilla
  4. 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.
  5. 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
  6. 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

Oatmeal Aronia Cookies

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Oatmeal Aronia Cookies
Cookie recipe from Jeff Warren, Berryview Orchard, Mt. Morris. IL
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Instructions
  1. Preheat oven to 350 degrees. Spray or use your margarine wrappers to grease 2 baking sheets.
  2. Stir the flour, baking soda and salt together in a small bowl. Set aside.
  3. In a bowl of a stand mixer w/paddle or hand mixer, cream margarine, sugars until smooth.
  4. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla.
  5. Important: Mix on low and add dry ingredients only until incorporated. Over beating will make flat cookies.
  6. Using a wooden spoon, stir in the oats, then pecans and coconut.
  7. Add frozen aronia and fold quickly. This will keep the cookies from turning purple.
  8. Spoon uniform 1 1/2" balls on baking sheet with 2" spacing.
  9. Bake for 6 to 9 minutes. Remove when edges begin to turn. Cookie will continue to bake while cooling. After 5 minutes on baking sheet, remove to wire cooling rack.
Recipe Notes

Enjoy!

Honey Maple Aronia Clusters

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Honey Maple Aronia Clusters
Granola
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Course Dessert
Prep Time 30 minutes
Servings
1/2 cup per person
Course Dessert
Prep Time 30 minutes
Servings
1/2 cup per person
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Instructions
  1. Preheat your oven to 350 degrees F.
  2. Place aronia berries on a parchment lined sheet pan. Make sure they are evenly spread out. Roast in the oven for 15 minutes. Let cool when it is done.
  3. Meanwhile, combine all dry ingredients in a large bowl, tossing to mix evenly.
  4. Pour olive oil evenly into the mixture and stir to coat mixture.
  5. Whisk two egg whites in a small bowl until frothy. Stir evenly into the granola mixture.
  6. Pour maple syrup over the oat mixture.
  7. Stir in dried aronia berries to oat mixture.
  8. Spread it in a single layer (approx. 1/2 inch thick) on a parchment lined baking sheet.
  9. Increase the temperature to 375 degrees F. Bake for 30 minutes. About halfway through the baking time, use a larger spatula to turn over sections of the granola to evenly brown it.
  10. After 30 minutes, turn off the oven and leave the pan for another 15 minutes.
  11. Transfer the pan from the oven to the cooling rack to cool completely. Once it is completely cool, break granola into bite size clusters.
  12. Can store granola in an airtight container for 2 weeks at room temperature.

Aronia Muffins

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Aronia Muffins
Recipe submitted by MAA Public Relations Chair, Melissa Ehrman Johnson
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Prep Time 20 minutes
Servings
Regular Size Muffins
Ingredients
Prep Time 20 minutes
Servings
Regular Size Muffins
Ingredients
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Instructions
  1. 1. Heat oven to 375 degrees
  2. 2. Grease 18 regular-size muffin cups (or 12 large size muffin cups)
  3. 3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
  4. 4. Add eggs, one at a time, beating after each addition.
  5. 5. Beat in vanilla, baking powder and salt.
  6. 6. With spoon, fold in half of flour, then half of milk into batter; repeat.
  7. 7. Fold in aronia berries
  8. 8. Spoon into muffin cups and sprinkle a dash of nutmeg onto each muffin.
  9. 9. Bake 15 to 20 minutes, until golden brown and springy to touch

Aronia-Black Bean Salsa

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Aronia-Black Bean Salsa
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Instructions
  1. Combine the following in a very large bowl: 4 cups chopped tomatoes-include the juice (can be fresh or canned 2 15 oz cans of black beans 1 large onion, diced 3/4 cup chopped green chilis (if canned, include the juice) Combination of diced peppers (use what suits your tastebuds, but I often use 2 jalepenos, 2 seranos, and 1 anahiem for a medium spice salsa) After combined, add 1 bunch of finely chopped cilantro and 3 cups of Aronia berries (I use frozen) Chill 2-3 hours to allow flavors to mingle. Serve with your favorite tortilla chips. This salsa will be a fresh-tasting, chunky, bruschetta type salsa.
  2. Original recipe by Melissa Ehrman Johnson

Rhubarb-Aronia refrigerator jam

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Rhubarb-Aronia refrigerator jam
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Instructions
  1. Put first four ingredients in heavy saucepan and cook on low stirring occasionally. When it begins to bubble add the Cardamom. Continue cooking until the Rhubarb breaks down and can be "mushed" against the side of the pan, you may have to add a little more water to keep it from sticking. Pour into blender or food processor and process until almost smooth. Pour hot into clean jars. You can water bath this to preserve as with any other jam.
Recipe Notes

Options:

Stir a spoonful into your morning yogurt

Make Steak sauce - to 1/2 c of jam add 1 T Balsamic Vinegar

Barbecue Sauce - use as is or add molasses and Liquid Smoke to taste

Berrylicious Ice Box Cake

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Berrylicious Ice Box Cake
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Instructions
  1. Crumble angel food cake; set aside. Reserve fruit for garnish; set aside. Hull strawberries and coarsely chop. Mix lemon juice, strawberries and powdered sugar in a bowl. Gently add blueberries, aronia berries and raspberries. Combine 2 cups of whipped topping and yogurt; set aside. Fill a decorator with remaining whipped topping. To assemble ice box cake (clear trifle dish preferred): Place 1/3 angel food crumbles into bottom of dish. Top with 1/3 of berry mixture and then 1/3 of yogurt mixture, spreading evenly. Repeat layers 2 more times. Pipe remaining topping in an eye-pleasing manner. Create a strawberry fan (using a wire egg slicer) and garnish with strawberry fan, blueberries, aronia berries and raspberries. Cover and refrigerate 4 hours or more before serving.
Recipe Notes

Submitted by Aly Johnson who won 1st prize at the 2014 Cass County (Southwest Iowa) Fair for this recipe

Aronia Berry Bars with Ginger

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Aronia Berry Bars with Ginger
Healthy, low sugar, exotic Aronia Bars
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bars
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Course Dessert
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bars
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