Blueberry Scones
3/4 cup dried blueberries
1 3/4 cup all-purpose flour
2 1/2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1/4 cup butter
2 eggs, beaten
1/3 cup cream
Sugar and cream for topping

Place blueberries in a small bowl and add enough hot water to cover the berries. Soak for 5 minutes, then drain, pat dry with paper towels and set aside.

Preheat oven to 425° F. In a bowl combine the flour, baking powder, sugar, and salt. Cut the butter with a pastry blender or two knives. Stir in the blueberries. Add the beaten eggs and the cream and stir dough into a ball.

On a lightly floured surface pat out dough into a round about 3/4 inch thick. Slice into wedges and place on a lightly greased cookie sheet. Brush tops with cream and sprinkle with sugar. Bake for 15-20 minutes or until golden brown.

Berry Smoothie
1 cup frozen berry blend
1 cup orange juice
2 cups plain frozen yogurt

Combine all ingredients in a blender and puree until smooth. Any vitamin or protein powder can be added for extra nutrition.

Cranberry and Macadamia Bars
1 lb. Cranberry Macadamia Nut Cereal
1 cup honey
1 cup sugar
1 tbsp. dark molasses
1 tsp. kosher salt
1 tsp. vanilla extract
1 cup extra-crunchy peanut butter

Spray a 13 x 9 inch baking dish with cooking spray. Crush cereal with a rolling pin using medium pressure. Pour cereal into a large mixing bowl.

Over medium heat, combine honey, sugar, molasses and salt in a medium saucepan, stirring occasionally, until it comes to a full boil. Remove from the heat and stir in vanilla and peanut butter. Pour over cereal and mix until coated evenly. Press firmly into the baking dish.

Cool for 45-60 minutes. Cut into 24 bars. Cover the dish with plastic or wrap each bar individually for to-go snack.

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