White House Recipes

July 2019

July 2019: July is a favorite time here on the farm. One of our favorite crops are blueberries & they are ripe for the picking about mid-July. Blueberries are high in antioxidants, as well as vitamin C, so they're a healthy, fresh snack when you're on the go. They are quite plentiful mid-summer and easy to use for baking, preserving or eating fresh. If you're a blueberry fan like us, you will enjoy these sweet treats from the farm.

Berry Squares

1 pkg. (12 oz.) pound cake, cut into 10 slices

3 Tbsp. orange juice

4 cups fresh berries (halved strawberries, raspberries, & blueberries)

2 Tbsp. sugar

2 ½ cups cold milk

2 pkg. (4 servings each) Jell-O French Vanilla Flavor Instant Pudding

1 tub (8 oz.) Cool Whip, thawed, divided

Arrange cake slices on bottom of 9x13 in. dish cutting to fit if necessary; drizzle with juice. Top with berries; sprinkle with sugar. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. gently stir in 1 cup of the whipped topping; spread over berries. Top with remaining whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.


Red, White & Blueberry Crème Fraiche Puffs

1 pkg. (10 oz.) Pepperidge Farm® Puff Pastry Shells

1 cup heavy cream

1/3 cup confectioner’s sugar

¼ cup sour cream (or crème fraiche)

1 ½ cups assorted berries (blueberries, raspberries, sliced strawberries)

Prepare the pastry shells according to the package directions. Beat the cream and confectioners' sugar in a large bowl with an electric mixer on high speed until stiff peaks form. Fold in the sour cream. Spoon 2 tablespoons whipped cream mixture into each pastry shell. Top each with 1 tablespoon berries. Repeat the layers. Top each with 1 tablespoon whipped cream mixture and 1 berry. Sprinkle with additional confectioners' sugar, if desired.

Fresh Blueberry & Watermelon Salad

¼ cup sugar

¼ cup water

1 lemon, juiced & zested

Pinch of salt

2 cups fresh blueberries

3 cups fresh watermelon, cubed

3 mint sprigs

2 tbsp. chopped mint leaves

Bring sugar and water to a simmer in a saucepan. Remove from the heat, add mint sprigs and steep 10 minutes. Discard the mint; add the lemon zest and juice plus pinch of salt. Toss with blueberries and watermelon. Let stand 15 minutes. Top with chopped mint.

Fresh Blueberry Lemonade

Blueberry Syrup:

4 cups fresh blueberries

½ cup sugar

1 lemon, juiced


6 cups sugar

24 lemons, juiced

              Syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes. Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).  Lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup. Pour the lemon juice into a large vat. Pour in 3/4 of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.      


See you on the farm - Debbie Pifer