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Archive for the ‘Berries’ Category

Makes 9

  • 1 stick (4 oz) unsalted butter, softened
  • 3/4 cup plus 1 tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 2 tbsp plus 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1 cup mixed fresh berries, plus more for garnish
  • 2 tbsp confectioners’ sugar
  • 1/2 tsp ground cinnamon. 
  1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
  2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
  3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.
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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Serves 6

  • 2 bananas
  • 2 cups fresh pineapple chunks or 1 (20 oz) can pineapple chunks, drained
  • 1 (10 oz) can mandarin oranges, drained
  • 2 cups chopped Granny Smith apples (about 2 medium apples)
  • 1 cup sliced strawberries
  • 1/2 cup thawed frozen limeade concentrate
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 tsp poppy seeds or papaya seeds
  1. Slice bananas.  Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently.  Tightly cover; refrigerate. 
  2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 
  3. Stir poppy seeds into limeade mixture.  Pour over fruit salad. 
  4. Gently mix fruit salad.  Spoon into individual dessert glasses.  Serve immediately. 

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Serves 4

  • 1 pint large strawberries
  • 4 kiwis
  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp orange liqueur or orange juice
  • pinch of cinnamon
  • 2 tbsp sliced almonds
  1. Rinse the strawberries and pat dry with paper towel.  Cut or pull out of the leaves as well as the hulls of the strawberries with a paring knife.  Peel kiwis with the knife. 
  2. Cut the strawberries and kiwis into 1/4 inch thick slices.  Arrange the fruit in overlapping layers on a serving dish. 
  3. In a small bowl, mix the lemon juice, honey, liqueur, and cinnamon until blended to make the orange dressing.  Drizzle the fruit with the dressing.  Cover the salad and refrigerate for 1 hour to let the flavors develop. 
  4. Toast the almonds in a dry skillet over medium heat until golden brown.  Set aside.  Before serving, sprinkle the almonds over the fruit. 

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Makes 16 servings

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tbsp sugar
  • 4 pkg (8 oz each) Neufchatel cheese, softened
  • 1/2 cup sugar
  • 1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
  • 1 tub (8 oz) whipped topping, thawed, divided
  1. Line 13×9″ baking pan with foil, with ends of foil extended over sides of pan.  Mix graham crumbs, butter and 2 tbsp sugar; press firmly onto bottom of prepared pan.  Refrigerate while preparing filling. 
  2. Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.  Smash drained berries with fork; stir into cheese mixture.  Gently stir in 2 cups of the whipped topping.  Spoon over crust; cover. 
  3. Refrigerate 4 hours or until firm.  Use foil handles to remove cheesecake from pan before cutting into pieces to serve.  Top with the remaining whipped topping.  Store leftover cheesecake in refrigerator. 

How-to: Have fresh berries on hand?  Simply omit frozen berries and increase sugar to 3/4 cup.  Add 3 cups fresh mixed berries and the sugar to the Neufchatel cheese.  Mix with electric mixer on medium speed until well blended.  Continue as directed. 

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Makes 12 servings

  • 1 refrigerated ready-to-use pie crust (1/2 of 15 oz pkg)
  • 1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)
  • 1 1/4 cups half-and-half
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1 cup thawed whipped topping
  • 1 1/2 cups fresh peach slices (about 1 large)
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  1. Preheat oven to 450°F.  Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar.  Bake 8-10 minutes or until lightly browned; cool completely. 
  2. Meanwhile, pour half-and-half into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping; cover.   Refrigerate until ready to use. 
  3. Spread pudding mixture over crust just before serving; top with fruit.  Cut into slices.  Store leftover dessert in refrigerator. 

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Makes 12 servings

  •  1 pkg (12 oz) all-butter loaf or pound cake, quartered
  • 6 tbsp unsalted butter, melted
  • 1/2 cup sliced almonds
  • 1 1/2 tsp pumpkin pie spice
  • 5 Rome apples (about 2 lbs), peeled, cored and thinly sliced
  • 2 pkg (4.4 oz each) fresh blueberries, rinsed
  • 1/2 cup packaged light-brown sugar
  • 2 tbsp cold unsalted butter, cut up
  • vanilla ice cream or whipped cream, for serving
  1. Heat oven to 350°F.  Coat a 2 quart deep baking dish with nonstick cooking spray.  Set aside. 
  2. Place half of the pound cake in a food processor.  Pulse until no large pieces remain.  Add second half of the pound cake and pulse until crumbs are formed.  Transfer to a large bowl.  Stir in melted butter, almonds and 1 tsp of the pumpkin pie spice until blended. 
  3. In a second large bowl, combine apple slices, blueberries, brown sugar and remaining 1/2 tsp pumpkin pie spice.  Toss to combine. 
  4. Sprinkle 1/2 cup of the crumb mixture into bottom of prepared dish, coating evenly.  Top with half of the apple mixture and half of the remaining crumb mixture.  Repeat, ending with crumb mixture.  Dot top of mixture with cold butter pieces and cover dish with foil. 
  5. Bake at 350°F for 30 minutes.  Remove from oven; cool at least 15 minutes before serving with ice cream or whipped cream on side, if desired. 

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