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Blueberry Bake-Off 2013
Winning Recipes

  Category:  General Dessert
Place
: 2nd
Winner
: Priscilla Sakezles

Blueberry-Coconut Scones
  1 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 cup spelt flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar
4 Tbsp. butter, cut up
zest of 2 lemons
3/4 cup coconut flakes
1 egg
1/2 cup coconut milk
3/4 cup FROZEN blueberries
Turbinado sugar for dusting

* ok to use all-purpose flour, or mix half all-purpose flour with other types
* ok to use regular, soy or almond milk but scones aren't as rich
* must use turbinado sugar, regular white sugar will not create crunchy coating
* blueberries must be frozen so they don't get smashed during mixing.  All mixing is by hand, do not use an electric mixer.

Sift flours, baking powder, salt, and sugar into bowl.  Cut in butter with pastry blender.

Stir in lemon zest and coconut flakes.

Mix egg and coconut milk with fork, stir until just combined.

Stir in blueberries.

Using hands, roll 12-15 lumps of batter into balls. 

Roll in turbinado sugar to coat.

Bake at 350 for 30 minutes

 

 
  Category:  Pie/Cobbler/Crisp/Tart
Place
: 1st
Winner
: Lisa Merrick

Smith-Berry Pie AKA Blueberry Pie
  Makes one 9 inch pie

1 cup sugar
1/3 cup all-purpose flour
dash salt
4 cups fresh blueberrie
2 tsp. lemon juice (fresh)
1 Tbsp. butter

CRUST:
3 cups all-purpose flour
1 tsp. salt
2/3 cup butter flavor shortening (add more here for the extra rollability)
6 Tbsp. cold water

In a mixing bowl, stir together flour and salt.  Cut in shortening till the size of peas.  Sprinkle water into the mixture then cut in with a fork.  Form dough into a ball with your hands.  Cut dough in half and roll the first part into a circle for the bottom of the pie. Roll out the rest for a pie top.  Be sure to cut slits for the steam to escape.

Adjust top crust.  Seal and flute edge.  Cover edge of pie with foil or aluminum pie cover and bake for about 25 min. at 375.  Remove the foil and bake again for another 25 min. or until crust is golden.  Cool on a wire rack.

 
  Category:  General Dessert/Bar/Muffin/Bread
Place
: 3rd
Winner
: Lucas Draiss

Blueberry Zucchini Bread
  3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans

3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

 
  Category:  Pie/Cobbler/Crisp/Tart
Place
: 3rd
Winner
: Linda Henretti

Blueberry Cloud Pie
 

 

In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.

In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.

Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries. Yield: 8 servings.

 
  Category:  Cake/Cupcake/Coffee Cake
Place
: 1st - Youth
Winner
: Tyler Murph

Vanilla Blueberry Coffee Cake
  3/4 cup sugar
1/2 cup butter, softened
2 medium eggs
1 cup vanilla yogurt
2 tsp. vanilla extract
2 cups white cake flour
2 tsp. baking powder
1 pinch salt
1 cup fresh blueberries

Topping:
4 Tbsp. butter, melted
1/2 cup brown sugar, packed
1/3 cup + 2 Tbsp. AP flour
3/4 tsp. cinnamon

Preheat oven to 350.  Grease and flour 9x13 baking dish; set aside.  Prepare topping by combining topping ingredients in a small bowl.  Use a fork to cut in the ingredients until crumbly, set aside.

In a bow, cream butter and sugar. Mix in eggs yogurt, and vanilla.  Set aside. In another bowl, whisk together flour, baking powder and salt.

Add dry ingredients to wet ingredients.

Stir just until incorporated - do not overmix.

Gently fold in blueberries.

Pour batter into baking dish.  Spread evenly.

Sprinkle topping over batter.

Bake approx. 25 min or until toothpick inserted in center comes out clean.

 
  Category:  Cake/Cupcake/Coffee Cake
Place
: 1st
Winner
: Sandy Meholick

Blueberry Coffee Cake
  c. Crisco
1 egg
c. milk
c. sugar
t. salt
2 t. baking powder
2 c. flour
1 to 2 c. fresh blueberries

 

Preheat oven to 375 degrees.

Blend first four ingredients with a mixer until smooth.

Combine salt, baking powder and flour in a separate bowl. Add slowly to Crisco mixture. Beat until completely smooth.

Carefully fold in blueberries with a spatula. Pour into 8 x 8 greased pan.

For topping: Combine c. sugar, ⅓ c. flour, t. cinnamon. Cut in c. soft butter. Sprinkle over blueberry batter. Dot with additional butter if desired.

Bake 40 – 50 min. or until a pick inserted in center comes out clean.

Can be doubled and baked in a 9 x 13.

 

 
  Category:  Pie/Cobbler/Crisp/Tart
Place
: 2nd
Winner
: Erin Bickley

Blueberry Cream Pie
  Makes (2) 8" deep dish or
(2) 9" regular pies

2 unbaked pie crusts
1 stick of butter
6 eggs
1 cup sugar
4 Tbsp flour
8 oz. cream cheese (softened)
3 tsp. lemon juice
2 heaping cups blueberries (1.5 pints)
 

Blind bake pie crusts for 6-8 minutes in a 325 oven.  Pull from oven and sprinkle about 1 Tbsp sugar in bottom and return to oven for about 2 more minutes until crust is just starting to brown.  Remove from oven to cool.

While crust is cooling, mix filling.  Cream butter, cream cheese and sugar until fluffy.  Add lemon juice.  Mix in eggs one at a time, mixing well between each.  Add flour, and mix just until combined.

Once crust is cool, put 1 cup of blueberries in bottom.  Divide filling mix between both pies and smooth top.

Bake at 325 for 40-50 minutes.

Top should be light brown and center set.  Watch crust and cover with foil if it starts to brown too much.

Refrigerate and cool thoroughly before serving.

 
  Category:  General Dessert
Place
: 1st
Winner
: Marti Williams

Blueberry Lemon Bars Deluxe
  Crust:

2 cups sifted flour
1/2 cup sifted powered sugar
1 cup butter

Sift together first two ingredients cut in butter till mixture clings together, press into 9x13 pan, bake 350, 20-25 minutes till brown.
Filling:

4 eggs
2 cups sugar
pinch salt
1/3 cup lemon juice(bottle juice works best)
1/4 cup flour
1/2 tea. baking powder
3/4 pint Dayton Nursery fresh picked blueberries

In blender add eggs, sugar ,lemon juice blend till combined sift  1/4 cup flour and 1/2 tea. baking powder  pinch salt add to blender mixture blend till smooth.Pour over crust add blueberries one at a time into lemon mixture.Bake 350, 25 minutes, sprinkle with powdered sugar while hot, cool, cut into bars.
   
   
   

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