Method -
1. Mix all ingredients in Group A and allow to stand for at least 2 hours (if possible).
2. Mix ingredients in Group B.
3. Mix B into A until smooth.
4. Heat up a non-stick pan over medium heat.
5. Pan fry pancakes until golden brown.
6. Serve as is or with fresh cream or ice cream. Your choice. I love it as it is! Yum!

Method -
Heat fry pan lightly to melt butter. 
Beat eggs sugar and vanilla essence.
Spread the bread with cream cheese and sprinkle on ¼ of the blueberries, top with another slice spread with cream cheese.
Dip in egg.
Gently place bread in pan and cook until lightly golden.
Serve with cream or yogurt.
Light delicious brunch !!

Method -
Blend together for filling and tasty brekkie!

Method -
Whip cream till it just starts to thicken, crush meringues with you hand so they are still in chunky bits then add to cream and fold in the cup of sweetened boysenberries. This is very quick and easy and very delicious.

Method -
1) Make up the jelly with just 1 cup of boiling water
2) Drop the still frozen berries into the still warm jelly
3) When jelly starts to set (it won’t take long with the berries) add the cooked rice
4) Fold in the yoghurt
5) Pile mix into a jelly mold & chill until set
6) I use a flexible microwave cake ring – so that I can easily unmould it – and fill the centre with whipped cream
Serves 4 – 6

Method -
Put all above in the blender until smooth- a quick easy tasty way of getting fruit into my toddler!

Method -
Pour the natural yoghurt into a dessert bowl or a cup, add the berries to the top and sprinkle with brown sugar for a sweet touch. Mix with a spoon once to make a swirl of delicious berries.   Perfect for a snack, dessert or a quick and yummy breackfast!

Method: 
Pack frozen in a plastic container in son’s lunchbox – he thinks they’re lollies, they’re healthy and they keep lunch cool.  Nice one.  Easy prep too…

Method -
Preheat the oven to 180°C. Lightly grease or oil spray a 12 muffin tin.
Place the flour in a large bowl. Using your fingertips, rub the butter into the flour, until well combined.
Add the sugar, milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups.
Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool.
Dust with icing sugar before serving.

Method:
Preheat the oven to 180°C.  Spray a 23cm diameter deep pie dish with oil or grease the bottom and sides with butter.
Place half the berries on the bottom of the dish, then arrange the bread in circles, overlapping the slices.  Poke some of the remaining berries in between the slices of bread, and sprinkle the rest of the berries over the top.
Whisk the eggs, sugar, vanilla and milk together and pour over the bread and berries.  Press the bread down into the egg mixture to make sure everything is soaked.
Bake at 180°C for 45 minutes.
Serve with Raspberry Couli, custard and/or cream.

To make the Raspberry Couli, warm 2 cups of Orchard Gold Raspberries and a tablespoon of castor sugar until the sugar has dissolved. Puree then sieve to remove the seeds if desired.

Method -
You can place in as much as you like of each ingredient, there are no set measurements. Just make to your desired consistency.
Place all ingredients into a blender. Blend on high until mixed.

Method:
Thaw the Orchard Gold berries in a bowl and mix in the first measure of castor sugar.  Divide among 4 ramekins, or one larger pudding bowl.
Quarter-fill a medium saucepan with water and bring to a simmer.
Whisk together the egg yolks, castor sugar and wine in a heat resistant glass bowl.
Place the mixing bowl over the simmering water – don’t let the water touch the bottom of the bowl.  Whisk for about 5 minutes, until the mixture is pale and has doubled in volume – it will be like lightly whipped cream. 
Remove from the heat and cool, then fold in the whipped cream and the ground spice.
Pre-heat the grill.  Place the ramekins on a tray in the oven for a few minutes for the berries to warm. 
Pour the gratin mix over the berries and place under the grill.  Remove from the oven and serve.

Method:
Preheat the oven to 175°C.  Melt the butter in a 30cm x 22cm (approx) ovenproof dish.  Set aside and keep warm.  
Place the sugar and water in a saucepan and stir over a medium heat until the sugar is dissolved.  Remove from the heat and add the vanilla and lemon juice and set aside. 
Place flour, baking powder and salt into a bowl.  Add milk and stir to combine.  Turn out onto a floured board, roll into a rectangle, as for making scones, then spread with the Orchard Gold mixed berries.  Roll up from the long side and slice into approx 12 pieces.
Place the rolls side by side in the ovenproof dish, leaving room to expand.  Pour the sugar syrup over the rolls and bake for approx. 60 minutes.
Serve with cream, ice cream, custard or yoghurt.

Method: 
Preheat oven to 180°C.  Divide the berries amongst 4 ramekins, and sprinkle with two teaspoons of sugar.
Place rolled oats, coconut, and remaining sugar in a bowl.  Rub in softened butter or margarine until combined.
Sprinkle the oat mixture on top of the berries.
Bake for about 20 minutes, until golden.
Serve with vanilla ice cream or yoghurt.

Method:
Preheat the oven to 160°C.  Grease or spray a ring cake tin or a 22cm cake tin.
Soften butter, add sugar and vanilla, and beat with an electric mixer until light and creamy.
Add the eggs, one at a time, and beat well, then fold in the sifted self raising flour.
Tip into the cake tin and scatter the Orchard Gold Mixed Berries evenly over the mixture in the tin.  Push the berries down into the mix.
Bake for around 50-60 minutes until cooked.
Remove from the tin when cool, and dust with icing sugar prior to serving.

Method:
Preheat oven to 160°C.
Mix the flour, sugar, Orchard Gold Super Berries, baking soda and grated apple together. Add the egg, milk and oil.
Put in greased muffin tins.
Cook 15 – 20 minutes at 160°C.
Leave to firm before removing from tins.

Method -
Combine jelly and hot water and stir to disolve. Cool slightly, then place into freezer and allow to semi set (aprox 10 minutes).

Mix jelly mixture and greek yoghurt together in a bowl with a beater until jelly is thoroughly mixed through yoghurt.

Place berries in to 4 sundae glasses or similar and pour mixture over. Allow to set 2-3 hours and enjoy.

This mixture can also be used as a cheesecake filling by mixing the berries through at the end and pouring over a cheesecake base. It’s low fat and diabetic friendly.

Method -
Microwave strawberries for 20 seconds and add to bottom of cup add natural yoghurt on top add Orchard Gold blueberries, muesli and honey to top and enjoy.

Variation:  If you don’t have fresh strawberries, use more Orchard Gold berries.  Try raspberries or super berries.

Method -
In a large bowl put all the ingredients and fold in together. Put in the fridge for as long as you can last and then serve in whatever pretty glass bowl or drinking glass you have in the cupboard. Simply Yummy!

Variation:  Try with Orchard Gold raspberries … more yum!

 Method:
Pour the contents of the bowl into a blender; quickly whisk; pour back in the bowl and leave in the fridge for 2 hours.  If desired, add a bit of honey or syrup on top and … it goes too quickly down!

1 pack of Orchard Gold Mixed Berries or Super Berries 
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

Method -
Preheat oven to 175°C. 
In a large bowl, gently toss together Orchard Gold berries and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 23mm x 33mm baking dish. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown. Serve with icecream, whipped cream, yoghurt or custard.

Method:
Mix all ingredients together in blender.
Pour into ice block molds or ice trays.
Freeze overnight or for at least 4 hours

Method -
In a large bowl break up the meringues, mix in whipped cream
Add blueberries and raspberries.
Spoon into stemmed glasses and decorate with shaved chocolate.
Chill.

Variation:  Replace half the whipped cream with greek yoghurt.

Method:
Preheat oven to 200degC.
Beat eggs, milk, sugar and melted butter together in a bowl.
Sift the flour and baking powder into egg mixture.
Add blueberries and lightly mix to just combine.
Grease or spray muffin tins, and spoon in the muffin mixture, filling to about three-quarters full.
Bake for 15-18 minutes.

Method -
Put all ingredients together into a magic bullet or blender and wizz for 1 minute.
Pour into cold tall glass and sprinkle with a little grated chocolate.
Drink straight away before someone steals it from you.

Method -
Preheat the oven to 180°C. Grease an ovenproof pie dish or six individual ramekins with spray or butter.
Place milk, sugar, salt, eggs, flour, and vanilla into a large bowl.  Whisk until well mixed.
Cut the larger frozen berries in half.
Pour the batter into the pie dish then scatter the frozen fruit over the top.  Sprinkle with the extra sugar.   
Bake for approx 45 minutes until set. Remove from oven and set aside to cool slightly. Dust with icing sugar and serve warm with custard or whipped cream.

Method -
Put the first five ingredients in the blender and whizz away for a couple of minutes – check for desired consistency – whizz again if needed.
Pour into tall glass with long spoon – garnish with strawberry slices and ENJOY!

Method -
Blend and enjoy.
This is a great recovery food for athletes.

Method -
Defrost berries till still firm and put on a platter.
Put separate bowls of yoghurt and whipped cream on platter and serve.
Simple and looks gorgeous!

Method -
Preheat the oven to 200°C.  Grease or spray deep muffin pans and line with muffin cases, if desired.
Sift flour, baking powder, and cinnamon into a large bowl.  Stir in the sugar and white chocolate pieces.
In a separate bowl or jug whisk together the eggs, milk, melted butter and orange rind.
Stir into the dry ingredients and mix until just combined.  Gently fold in the blueberries.
Divide the mixture among the muffin pans. 
Bake in a preheated oven for approx 20 minutes, or until the muffins are golden brown and cooked.

Method -
Put everything into blender and process, drink to your health, and bound around for the rest of your day!

 Variation:  Try this with Orchard Gold super berries or mixed berries.  Yum.

Method:
Blend together and enjoy!!

Our suggestion:  Try this with Orchard Gold Frozen Smoothie Berries, Super Berries, Red & Black Berries, Mixed Berries, Raspberries, or Blueberries.

Method: 

Place flour and salt in a large bowl.  Whisk together the egg and sugar add in the milk and whisk again.  Pour into the dry ingredients and whisk again until mixture is very smooth.   Fold berries through. 

Heat a frying pan on the stove to medium.  Spray or grease the pan with oil or butter and place tablespoonfuls of the batter in the pan.  When bubbles appear then start to pop on the surface on the hotcakes, turn and cook the other side for one minute. 

 Serve warm with golden syrup, grilled bananas and bacon if desired.

 Variation:  Instead of adding the berries to the hotcake batter, add 5-6 berries to the top of each hotcake when they first go into the pan.  Pat them gently into the batter.  This way the hotcake mix will not turn purple before you have finished cooking them all!

Try this with Orchard Gold Raspberries, Blueberries or Mixed Berries.

Method:  Blend and enjoy

Our suggestion:  Orchard Gold Frozen Blueberries make great smoothies – try using Raspberries, Smoothie Berries or Super Berries too.

Method:  It is so simply, but nobody thinks of it.
When you want a fresh tasting, sweet and whole berry topping, partially defrost the berries, then drain the liquid in a small saucepan. Add sugar to taste and boil juice and sugar only, NOT Berries. Cook for a few minutes until sauce thickens, then remove from stove, slightly cool and add berries. The berries stay firm, taste fresher and the sauce is just delicious! Try it.

Tip:  You could use any of the Orchard Gold frozen berries in this recipe.

Method:
Blend together and serve.

Variation:  try this with Orchard Gold  red & black berries or super berries.

Method:
Allow berries to defrost (in a bowl so they can’t leak).  Put berries in a saucepan and gently warm. Sieve to remove seeds. Add icing sugar and blend for a few seconds to foam the Puree. Serve with whatever takes your fancy!

Method:
Put ingredients into blender and blend until desired texture.
Tip: if you don’t like the seeds drink it with a straw, this way they bypass your teeth!

Put ingredients into a blender, blend until desired texture, serve on its own or with something else yum!

Put ingredients into a saucepan with a Tbls of water to stop the berries sticking to the pan, gently warm through. Serve with everything yummy!