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 Pinwheel Cookies

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Aronia Pinwheel Cookies
Aronia Pinwheel Cookies
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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 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

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!

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
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Prep Time 20 minutes
Servings
Regular Size Muffins
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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 Applesauce Bundt Cake

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Aronia Applesauce Bundt Cake
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Prep Time 20 minutes
Cook Time 90 minutes
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Course Dessert
Prep Time 20 minutes
Cook Time 90 minutes
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Instructions
  1. Spray bundt pan with cooking spray for baking.
  2. Cream butter and sugar.
  3. Add egg to butter mixture.
  4. Add applesauce and blend well.
  5. Sift dry ingredients together three times, add to egg-butter mixture.
  6. Fold in nuts and Aronia berries.
  7. Pour mixture into bundt pan. (Mixture will be thick)
  8. Bake for 1 1/2 hours, chick for doneness with toothpick. May need to add more time in increments of 15 minutes until toothpick comes out clean.
  9. Cool in pan for 15 minutes.
  10. Invert bundt pan onto serving plate.

Aronia Crumble Bars

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Aronia Crumble Bars
Delicious, easy oatmeal crumble bars.
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Course Dessert
Prep Time 20 minutes
Cook Time 6-25 minutes
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bars
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Course Dessert
Prep Time 20 minutes
Cook Time 6-25 minutes
Servings
bars
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Instructions
  1. Cream butter and brown sugar until fluffy. Add vanilla. Mix dry ingredients. Add to butter/sugar mixture. Mix well. Press 1/2 of crumbs into a greased 9x9 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.
  2. Microwave preparation: Mix as in recipe above. Put 1/2 of the crumbs into a glass 9x9 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

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

Classic Aronia Berry Pie

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Classic Aronia Berry Pie
Classic Aronia Berry Pie
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Recipe Notes

Melt butter in sauce pan. Stir in and heat berries. sugar and lemon juice. When juice of the Aronia berries flows, stir in flour.  Cool to room temperature.  Meanwhile, line pie pan with crust. Poor in cooled mixture.  Pit on top crust; flute; slit.  To catch juice,  put foil on the pie skirt or cookie sheet.  Shape upward around pie pan without covering pie.  Bake at 425 degrees until crust is browned, abut 40 - 45 minutes. Cool then refrigerate overnight.  The filling should setup nicely.

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