Salmonberry Cake Recipes

SALMONBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9-inch) round cake pans.
• Press 2 cups of salmonberries through a metal mesh strainer into a bowl using the back of a large spoon; discard contents of strainer. Pour salmonberry pulp and juice (it will be about 1 1/4 cups) from bowl into a 2-cup measuring cup; pour in enough water to bring the pulp and juice to 2 cups. Stir well.
• Place cake mix, eggs, vegetable oil, and 1 cup salmonberry mixture in a bowl; blend with an electric mixer on low speed until moistened, about 30 seconds. Beat cake mixture at medium speed for 2 minutes. Fold remaining 1 1/2 cups whole salmonberries into cake mixture; pour evenly into prepared pans.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• While cake is baking, cook remaining 1 cup salmonberry mixture, remaining 1/2 cup whole salmonberries, and sugar in a saucepan over medium high heat, stirring constantly, until mixture begins to simmer; remove from heat.
• To assemble: While cake is still warm, gently poke holes all over the top of the cake layers with a fork. Pour half the cooled salmonberry mixture over each cake layer; allow to cool completely. Allow to cool completely.

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

SCOTT'S SALMONBERRY PIE

Steps:

• Mix the flour, butter, salt, and cardamom. Add water and mix until it becomes a ball. Be sure not to overmix.
• Preheat the oven to 350 degrees F.
• Flour surface and rolling pin to roll pastry out on. Roll to about 1/4-inch. Place in a 9-inch pie dish and crimp the edges. Line crust with foil to maintain shape. Bake at 350-degrees for about 20 minutes. Remove foil and continue baking for another 5 minutes. Remove and let cool.
• To make the Salmonberry filling: Crush 2 cups of the Salmonberries through a sieve. This will take some time but it is essential to remove all of the seeds. Add water to Salmonberry juice to make 1 1/2 cups of liquid. Put the juice and water into a pan. Add sugar and salt.
• Mix the cornstarch and cardamom with some of the juice, then add it to the sieved berry mixture. Cook on medium heat, stirring constantly for about 5 to10 minutes. Do not scorch. Remove from heat and let cool. Add remaining berries, stir and pour into the pre-baked shell. Chill pie until completely cold.
• Whip cream until stiff peaks form. Pipe or spread over the top of the pie and serve.

SMOKED SALMON CHEESECAKE

Steps:

• Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

SALMONBERRY JAM

Steps:

• Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Crush berries. Place 1/2 crushed fruit into sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
• Stir in sugar and bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
• Skim off any foam with metal spoon. Ladle quickly into the prepared jars, filling within 1/8 inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.