Aronia Pinwheel Cookies

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Aronia Pinwheel Cookies
Aronia Pinwheel Cookies
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Course Dessert
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Instructions
  1. 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. Add flour (may have to work in by hand). Divide dough in half and refrigerate for 1 hour. When chilled, roll each half into a 10" square. Spread with filling and roll up. Chill rolls for at least 4 hours. Slice into 1/4" cookies; placing on parchment paper to bake. Bake at 375 for 8-10 minutes. Edges should be firm and bottoms lightly browned.

Aronia-Chip Coffee Cake

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Aronia-Chip Coffee Cake
Coffee Cake
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Prep Time 15 minutes
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Course Dessert
Prep Time 15 minutes
Servings
Ingredients
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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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Course Dessert
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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!

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
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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

Banana Aronia Bread

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Banana Aronia Bread
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Instructions
  1. Cream together sugar and butter, add mashed bananas and eggs. Mix well.
  2. Combine flour, salt and baking soda and fold into banana mixture.
  3. Carefully fold in thawed Aronia berries.
  4. Pour into bread pan. Bake for 45-50 minutes at 350 degrees.
Recipe Notes

by Mary Mathiasen

Aronia Bread (Bread Machine)

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Aronia Bread (Bread Machine)
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Instructions
  1. Add berries to dry ingredients in pan. Add warm water. Select course.
Recipe Notes

This produces a wonderfully purple bread with dark berry pieces throughout and a chewy texture.  I find it must be monitored during the mix cycle.  As the berries juice and the dough becomes wetter, add flour.

by Roberta Barham