14 berry time Recipes

berry-brioche bread pudding, active time : 20 min, total time : 1 hr 40 min plus cooling, unsalted butter, for greasing the dish, turbinado sugar, heavy cream, whole milk, granulated sugar, kosher salt, eggs, egg yolks, pure vanilla extract, blueberries and raspberries, plus more for serving, brioche, cut into 1/2-inch dice, cream , for serving

all-purpose flour, sugar, butter, milk, eggs, baking powder, salt, vanilla, strawberry, to serve, sweetened whipped cream, to serve

vegetable broth (2 large vegie cubes melted into hot water), quick cooking oats ., tea bag of sleepytime tea herbs includes (camomile, spearmint, lemon grass, tillia flowers, blackberry leaves, orange blossoms, hawthorn berries and rosebuds.), chopped mushrooms, firm avocado chopped, chopped garlic cloves, cm chopped leek, butter or macadamia/olive oil margarine, parmesan cheese to sprinkle on top

butter or margarine, granulated sweetening, flour, salt, ice water, cut the butter into chunks ., combine the dry ingredients into a bowl., work the butter gently into the dry mixture with a fork until pieces the size of peas form., sprinkle the water over and work in. (do not overwork the dough), form the dough into a ball ., blueberries (or 1 20-oz package, frozen ), granulated sweetening, powdered klah bark (cinnamon), citrus juice, butter or margerine, gently toss berries with sweetening and klah bark in a large bowl., sprinkle citrus juice over mixture ., spoon berries into crust and dot with butter., divide the ball into two pieces., work with 1 at a time ., form each into a ball and press out into a circle., divide each circle into six ., roll each piece into a ball ., flatten to 1/8 of an inch, cut into 5-inch circles, and fit six into the tart pans., fill with berry mixture., moisten the edge of each tart and top with second circle of dough., seal and flute the edges., cut slits in the top of each tart with a knife., cover edge of each tart with foil., bake at 375 degrees for ten minutes., foil ., bake for 8-12 minutes more, or until crust is golden.

country time lemonade mix (powdered ), water, ice cubes, fresh strawberries or 1 cup frozen strawberries

country time lemonade mix, water, strawberry, softened, strawberry sorbet or 1 pint raspberry sorbet, softened, thawed cool whip topping, honey maid graham cracker pie crust, blueberries, raspberries, sliced strawberry

pecan pieces, instant potato flakes, ground turkey, white onion, grated, chopped fresh flat leaf parsley, fresh thyme, leaves stripped from stem and chopped, extra virgin olive oil, poultry seasoning, salt, black pepper, whole berry cranberry sauce

macadamia nuts, cashews, pitted medjool dates, dried coconut, coconut oil, melted (gently warmed), lime juice, raw agave nectar, sun-dried vanilla bean, mixed berries , such as blueberries and raspberries

store bought angel food cake, cheesecake flavored pudding, prepared with skim milk (i use instant pudding for ease, but either works- as long as you allow time for cooked pudding to co), fat-free whipped topping, strawberries, sliced, blueberries, blackberry

time varies (e.g. browning time)., what you need, dry red wine, olive oil, onion , cut into 1/8-inch-thick slices, whole juniper berries , wrapped in a kitchen towel and crushed with a rolling pin or crushed with a mortar and pestle, bay leaf, crumbled dried rosemary, salt, freshly ground black pepper, a 5- to 6-lb fresh r bbit or defrosted frozen r bbit, cut into 2- inch-squ re pieces, or substitute two 21/2- to 3-lb fresh or defrosted frozen r bbits, cut in 2-inch-squ re pieces, flour, lean bacon, coarsely chopped, chopped shallots , or substitute 1/4 cup chopped onions, coarsely chopped celery, carrots, scraped and coarsely chopped, chicken stock, fresh or canned, dried thyme, chopped parsley, bay leaves, port, red currant jelly

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

unsalted butter, softened at room temperature, sugar, eggs, separated, brandy, rose water (optional), nutmeg (1/8 tsp if freshly grated ), salt, flour , sifted 3 times, mixed berries and fruit, garnish