Recipe: Recipes Using Berries (18)

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02-17-2000 - It's the Berries!
18 Recipes Using Berries

Lori.NY (10:25:51) : Raspberry Jello

10 oz. frozen Raspberries
1 1/4 Cup Crushed Pineapple
1 Lg. Raspberry
1/2 pint Sour Cream

2 Cups Boiling water
NO COLD WATER !!

Mix Jello with Boiling water add frozen Raspberries and let thaw.. then add pineapple (do not drain) . Put 1/2 mixture in Tupperware jello mold.. set in refrigerator till molded.. Add Sour cream and spread across the top a thin layer...then put the other half of mixture on top.. Set in refrigerator overnight.. Put heart) : ape on bottom of mold and make for Valentines Day !!

Double for Large Mold..

Becky,LA (10:13:08) : Cranberry Jello
Recipe By : Jan

1 large box of black cherry or raspberry jello
2 cups boiling water
1 can whole cranberry sauce, cold (chill in refrigerator
over night)
1cup chopped pecans
1 cup finely chopped celery
1 small can of crushed pineapple

Boil water and stir in jello. Stir to completely dissolve. Add other ingredients and
stir until well mixed. Pour into serving dish and place in refrigerator until set.

Becky,LA (10:10:57) :

MOM'S APRICOT SALAD
Recipe By : MOM

JELLO
2 packages apricot or peach jello -- 3 oz.
1 can apricots -- chopped
1 can crushed pineapple -- 15 1/2 oz.

TOPPING
1/4 cup sugar
1 tablespoon flour
1/2 cup fruit juice
1 tablespoon butter
1 large egg -- beaten
1/2 cup heavy cream -- whipped

***JELLO***

DRAIN FRUIT. RESERVE 1/2 CUP FOR TOPPING.

PREPARE JELLO ACCORDING TO DIRECTIONS, MIXING REMAINDER OF THE JUICE WITH WATER TO MAKE RECOMMENDED AMOUNT OF LIQUID.

POUR INTO BAKING DISH. REFRIGERATE TO HARDEN.

**TOPPING***

WHIP CREAM.

IN SAUCE PAN- MIX FLOUR AND SUGAR.

ADD JUICE AND BUTTER AND EGG.

COOK OVER MEDIUM HEAT, STIRRING, UNTIL THICKENED.

COOL. FOLD IN WHIPPED CREAM ( MAY USE FROZEN WHIPPED TOPPING).

SPREAD TOPPING ON JELLO.

calliope,.NY (04:40:02) : Late Summer Chicken Salad

+ 2 bunches watercress, washed, and
dried, and/or romaine, Belgian endive, whatever greens you like.
+ 3-4 whole poached chicken breasts, no skin or bone.
( see poaching method below)
+ 1 med. red onion sliced thin and chopped, or scallions if you prefer
+ 4-6 ripe pears , sliced, added only upon serving
+ 1-cup. blueberries
* 1-cup red, green or both, grapes, sliced in half
+ med. sized wedge of Gorgonzola or other quality
blue-veined cheese
+ 4-6 ribs diagonal sliced celery, one thin sliced red pepper Dressing + 1-1/2 tbsps. drained green peppercorns mashed with mortar and pestle
added after dressing has been blended
+ half cup. red wine vinegar plus 1 Tbsp. raspberry vinegar
+ 1 cup extra virgin olive oil or oil of your choice
+ salt to taste
+ freshly ground black pepper
+ handful flat parsley , some fresh basil, if you wish
+ half tsp. dried marjoram
+ 1and half cups walnuts, toasted. Use half cup in dressing other cup,
chop and sprinkle over top at serving time
+ one clove garlic
+ 2 tsp.s Dijon mustard
+ 1 tsp. sugar
Churn in blender till smooth, then add green peppercorns...this will make more than you need.

Method....In a large, deep skillet or big soup pot, bring 2-3 inches of water to a boil with
a couple of bay leaves, 4-5 dashes of ground cloves and one sliced clove of
garlic. Add chicken breasts and poach at a gentle boil, turning once for 7 minutes
Turn off heat and let them cool in the broth for half an hour. Remove, slice
thin and while still warm, pour over some of your dressing. Cover and refrigerate
while you make the rest of the salad. Add more dressing once whole salad is
assembled.

NOTE.........A nice warm French or Italian bread with butter and chives would be an obvious
accompaniment....but perhaps you'd like to try it with potato pancakes, served
topped with cinnamon applesauce.

KellyWA (10:20:59) : Light and fruity pie

1 4-serv Strawberry jello gelatin
2/3 cup boiling water
1/2 cup cold water
ice cubes
3 1/2 cups cool whip topping -- thawed
1 cup strawberries -- hulled and sliced
1 package 9-inch graham cracker crumb crust -- cooled

Completely dissolve gelatin in boiling water. Combine cold water and ice
cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice.

Using wire whisk, blend in whipped topping. Fold in berries. Chill until mixture mounds. Spoon into pie crust. Chill about 2 hours.

Garnish with additional strawberries, if desired.

KellyWA (10:15:26) : SCRUMPTIOUS STRAWBERRY PIE

1 Baked Pie) : ell -- cooled

2 tablespoons Quick-cooking tapioca
1 1/2 quarts Fresh strawberries
1 cup Sugar
1/2 cup Water
Whipped Cream

Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over
berries in pie) : ell).Puree 1 1/2 cups berries in blender or food processor.

Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c.water; blending well. Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie) : ell. Spoon or pour sauce over fresh strawberries. Chill and serve with whipped cream.

KellyWA (10:11:45) : Quick Strawberry Trifle

1/4 c Sugar, divided
2 pt Fresh strawberries, stemmed
-and halved
4 oz Softened cream cheese
2 c Whipping cream
1 Purchased pound cake
Melted raspberry jelly to
-taste
Sherry (opt)

Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining
1/8 cup sugar into cream cheese. Whip cream until stiff peaks form; then fold cream cheese into cream. Cut cake into slices about 1/3" thick. Arrange a layer of slices in the bottom of a glass bowl; sprinkle with a teaspoon of) : erry and spread with melted jelly. Then put in a layer of strawberries and a layer of cream. Continue layering, ending with a layer of cream. Garnish with a whole berry.

KellyWA (10:09:13) : BLUEBERRY CRUNCH COFFEE CAKE

1/4 c Butter
1/2 c Sugar
1 Egg
1 c Flour
1 ts Baking powder,double-acting
1/4 ts Salt
1/3 c Milk
1/2 ts Vanilla extract
2 c Blueberries; fresh or frozen
Topping:
1/4 c Butter
1/2 c Sugar
1/3 c Flour
1/2 ts Cinnamon,ground

Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries. Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30
minutes or until it tests done.

KellyWA (10:05:24) : Brain Cell Salad

1 package (6oz) blueberry jello mix
1 carton (16oz) small curd cottage
Cheese
1 can (16 1/2oz) can blueberries
In syrup -=OR=-
3/4 cup Frozen blueberries -- thawed
Blue food coloring

Prepare jello according to package directions.

Chill 4-5 hours or until firm.

Scoop cottage cheese into a bowl. Drain and set aside the syrup from the
blueberries. Add the berries to the cottage cheese and mix well. Add three
drops of food coloring to turn the cottage cheese a nice grayish color with blended.

To serve salad, place a few spoonfuls of firm gelatin, (congealed brain
fluid),onto individual serving plates. Top with a scoop of cottage cheese (braintissue) mixture and serve. Serves 6 psycho surgeons.

KellyWA (10:01:00) : Individual Berry Cobblers

***For pastry stars:
2) : eets frozen puff pastry -- thawed
1 Large egg yolk
1 Tablespoon water

*** For berry mixture:
1/3 Cup water
3 Tablespoons fresh lemon juice
3 1/2 Tablespoons cornstarch
5 cups fresh blackberries -- about 5 half-pints
5 cups fresh raspberries -- about 4 half-pints
2 1/2 cups sugar or to taste
Accompaniment:
Ice cream

Preheat oven to 400 degrees.

Make pastry stars:
Mix together the egg yolk and water and reserve.
Lightly flour rolling pin and work surface.Roll pastry) : eets
into a 14x13-inch rectangle. Using star) : aped cutter (any size)
cut out 24 stars. Divide evenly,in a single layer,between 2 baking) : eets,
in one layer. Place in freezer for 5 minutes.

Remove baking) : eets from freezer. Brush each pastry star
lightly with some egg wash.Bake in middle and lower third of oven about 5
minutes. To bake evenly switch baking) : eets and continue to bake until
stars are puffed and golden brown,about 5-10 minutes more.
Transfer to a rack and let cool completely. (Pastry stars may be made 2
days ahead.Store in a sealed plastic bag at room
temperature.)
Make berry mixture:

In a large bowl whisk the water, lemon juice, and cornstarch
until combined well. Add berries and sugar, tossing gently.
Divide berry mixture evenly into eight 1 1/2-cup) : allow
ramekins.Put into 2) : allow baking pans. Bake berries in middle and lower
thirds of oven 25 minutes and cool slightly.

Top cobblers with stars and a scoop of ice cream. Serve hot or warm.

KellyWA (09:59:25) : RASPBERRY FOOL

2 c Pureed raspberries,sweetened
To taste
1 tb Kirsch or rum
1 c Heavy cream, whipped

Combine fruit and kirsch and fold into the whipped cream. Chill well.
Other berries or fruits may be substituted for the raspberries.

KellyWA (09:57:36) : Very Berry Cheese Blintzes

---CREPES--------
4 Egg whites; OR...
1/2 c -Egg substitute
1 c Skim milk
1/8 ts Salt, optional
1 tb Granulated sugar
1/2 c Wheat germ
1/2 c All-purpose flour
2 tb Margarine; melted

-----FILLING------------
Vegetable cooking spray
1 c Nonfat ricotta cheese
-OR- cottage cheese
1/2 c Nonfat cream cheese
1/4 c Nonfat sour cream
1/4 c Wheat germ
2 tb Granulated sugar
1 ts Vanilla extract
1 tb Margarine; melted
2 c Mixed berries
-(strawberries, blueberries,
- or raspberries)
-- fresh or frozen
Additional nonfat sour cream
- (optional)

Prepare crepes: In blender or food processor, combine all crepe
ingredients. Cover and blend about 1 minute, or until smooth. Pour
batter into bowl; let stand 10 minutes to thicken slightly.

Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly.
For each crepe, pour scant 1/4 cup batter into hot skillet. Immediately
tilt pan to coat bottom evenly with thin layer of batter. Cook 45
seconds, or until top looks dry. Turn crepe; continue cooking about 20
seconds longer.

Stack cooked crepes between) : eets of waxed paper. (Crepes may be wrapped
securely and frozen up to 3 months. Thaw overnight in the refrigerator.)

Preheat oven to 400 F. Lightly spray 13- by 9-inch baking dish with
cooking spray or grease lightly.

Prepare filling. In medium bowl, combine ricotta cheese, cream cheese,
sour cream, wheat germ, sugar and vanilla; mix well. Spoon about 2
tablespoons filling onto center of each crepe. Fold two sides of crepe
over filling; fold up ends to form rectangle.

Place blintzes in prepared baking dish; brush lightly with melted margarine.
Bake 10 to 15 minutes, or until heated through. To serve, top each blintz
with fresh berries and additional sour cream; sprinkle with wheat germ.

NOTE: Blintzes may be covered tightly and refrigerated several hours or
overnight until ready to bake. Uncover; proceed as recipe directs.

KellyWA (09:56:05) : WHITE CHOCOLATE FANTASY CAKE

--FOR THE CAKE-----------------------
4 Egg whites
1 1/4 c Flour
1 tb Finely) : redded lemon peel
2 ts Baking powder
1/4 ts Salt
3 oz White baking bar, chopped
3/4 c Half&Half, light cream/milk
1/3 c Butter or margarine
1 c Sugar
1 ts Vanilla
4 Egg yolks
1 c Fresh raspberries or sliced
-strawberries
3 tb Raspberry liqueur

---FOR THE FROSTING---------------------
4 oz White baking bar, chopped
1 1/2 c Whipped cream
1 tb Cold water
1/2 ts Unflavored gelatin
3 tb Sugar

---FOR THE GARNISHES-------------
1/2 c Fresh raspberries or sliced
-strawberries
White chocolate curls
Powdered sugar

For the Cake: 1. In a medium mixing bowl, let egg
whites stand at room temperature for about 30 minutes.
In a small mixing bowl, stir together flour, lemon
peel, baking powder, and salt. Set flour mixture
aside. 2. Melt the 3 oz. white baking bar with 1/4 cup
of the half and half, milk or light cream in a small
heavy saucepan over very low heat, stir- ring
constantly till baking bar starts to melt. Immediately
remove from heat and stir till baking bar is
completely melted smooth. Stir in remaining half and
half, milk or cream; cool. 3. In a large mixing bowl,
beat the margarine or butter with an electric mixer
on medium to high speed about 30 seconds, or until
soft. Add sugar and vanilla; beat till combined. Add
the egg yolks, one at a time, beating till combined.
Alternately add the flour mixture and the white baking
bar mixture, beating on low to medium speed after each
addition just till combined. 4. Wash beaters. In a
medium mixing bowl, beat the egg whites with an
electric mixer on high speed till stiff peaks form.
Gently fold in the egg whites into the batter. Spread
batter into 2 greased and lightly floured 8 x 1 1/2
inch round baking pans. 5. Bake in a 350F oven for
25-30 minutes or till a wooden toothpick inserted in
the center comes out clean. Cool cakes in pans on wire
racks, for 10 minutes. Remove from pans. Cook cakes
completely on racks.

For the Filling: 1. In a small bowl, combine the 1 cup
berries and raspberry liqueur, if using. Set aside
till needed. 2. Put raspberry jam in small bowl and
stir to soften. Set aside till needed.

To Assemble the Cake: 1. Prepare the frosting and set
aside. 2. To assemble cake, place one layer on a cake
plate. Drain the liqueur from the berries and drizzle
liqueur over the cake layer on the plate. Stir jam
again to soften, and spread over the cake layer. Top
with 1/3 of the White chocolate frosting. Spoon the 1
cup of berries on top of the frosting. 3. Top the
berries with the remaining cake layer. Frost top and
sides with remaining frosting. Gently place the White
chocolate curls on the frosting on the top of the cake
in any manner which you would like. Carefully cover
the cake loosely with plastic wrap and chill for up to
24 hours. Just before serving, sprinkle cake with 1/2
cup berries and sift powdered sugar lightly over cake.

For the Frosting: 1. Chill a medium mixing bowl and
the beaters of an electric mixer. 2. Place the white
baking bar and 1/4 cup of the whipping cream in a
small heavy saucepan over very low heat, stirring
constantly till the baking bar starts to melt.
Immediately remove from the heat and stir until
smooth. Cool completely. 3. In a 1 cup glass measure
combine the cold water and unflavored gelatin. Let
stand 2 minutes. Place cup in saucepan of boiling
water. Heat and stir till gelatin is completely
dissolved. 4. In the chilled mixing bowl, beat the
remaining 1 1/4 cups of whipping cream and sugar with
the chilled beaters on medium speed while gradually
drizzling gelatin over whipping cream mixture. Beat
till soft peaks start to form. Continue beating,
gradually adding cooled baking bar mixture until stiff
peaks form. Do not overbeat. Use immediately to frost
cake. Makes 2 1/2 cups.

Source: Better Homes and Gardens Magazine, Feb. 1994

KellyWA (09:54:12) : Fruit Kebabs with Coconut Sauce

1/2 cup lowfat cottage cheese -- 1%
2 Tablespoons lowfat sour cream
2 tablespoons sweetened coconut flakes
1 tablespoon sugar
2 cups fresh strawberries
6 ounces grapes -- stemmed (1 cup)
1/2 large pineapple
8 bamboo skewers

For the pineapple, halve lengthwise and cut into 1/2-inch thick
triangles.

For the sauce, combine the cottage cheese, sour cream, coconut and sugar
in a food processor or blender, and process until smooth, scraping down
the sides of the container with a rubber spatula. Transfer the sauce to
a small bowl.

Thread the berries, grapes and pineapple pieces alternately on each of 8
bamboo skewers and serve with the coconut sauce.

Carol,IL (09:46:32) : Lemon Raspberry Muffins

2 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half & half
1/2 cup oil
1 teaspoon lemon extract
2 eggs
1 cup fresh or frozen raspberries without syrup (do not thaw)

Heat oven to 425 degrees. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl combine flour, sugar, baking powder, & salt; mix well. In small bowl combine half & half, oil, lemon extract, & eggs; blend well. Add to dry ingredients; stir until dry ingredients are just moistened. Carefully fold in raspberries. Fill paper-lined muffin cups 3/4 full. Bake at 425 for 18-23 minutes or until golden brown. Cool 5 minutes; remove from pan.
12-16 muffins

Gina,.Fla (09:16:52) : Strawberry Torte

1 angel food cake, torn into pieces
1 can condensed milk
1 8 oz. cream cheese, softened
1 large container cool whip
1 can strawberry pie filling

Put 1/2 of the pieces of cake in the bottom of a glass trifle bowl. Mix the cream cheese with the condensed milk til well blended and smooth. Fold in the cool whip and blend well.

Pour half of this mixture over the cake pieces, top with strawberries, the remaining pieces of cake and on top of this the remaining of the cream cheese mixture. Refrigerate til ready to serve.

Gina,.Fla (09:13:06) : Fritz's Strawberry Pie

1 prepared pie) : ell
1 quart strawberries
3 oz. cream cheese

Glaze:
1 c. sugar
1 c. water
2-3 T. cornstarch
red food coloring

Spread cream cheese on bottom of pie) : ell. Slice strawberries and mound on top. Make glaze by combining glaze ingredients and cooking on med. heat in a small sauce pot, when it is thick take off the heat and let cool. Pour or spoon over berries. Keep pie refrigerated til ready to serve, Yummy!!

Gina,.Fla (09:12:41) : CRANBERRY CHEESE BARS
Makes 24-36 bars

2 cups unsifted flour
1 1/2 cups oats
3/4 cup plus 1 tablespoon firmly packed brown sugar
1 cup margarine or butter, softened
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle(r) Brand Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup ReaLemon(r) Lemon Juice from Concentrate
1 ( 16 ounce ) can whole berry cranberry sauce
2 tablespoons cornstarch

1. Preheat oven to 350 degrees F. With mixer, beat flour, oats, 3/4 cup
sugar, and butter until crumbly. Set aside 1 1/2 cups mixture; press
remaining mixture on bottom of greased 13 x 9-inch baking pan. Bake 15
minutes, or until lightly browned.

2. Meanwhile, with mixer, beat cheese until fluffy. Gradually beat in
Eagle(r) Brand until smooth, stir in ReaLemon(r). Spread over baked crust.
Combine cranberry sauce, corn starch and remaining 1 tablespoon sugar.
Spoon over cheese layer. Top with reserved crumb mixture.

3. Bake 45 minutes or until golden. Cool and cut into bars. Refrigerate
leftovers.

Tip: Cut into large squares. Serve warm, top with ice cream.

Gina,.Fla (09:11:19) : Blueberry Bars

Crust ingredients:
1 cup flour
1/2 cup butter, softened
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F. Blend all ingredients and press into an 8 or 9-inch square pan. Bake for 15 minutes or until edges are just beginning to turn golden.

Filling ingredients:
a cup sour cream
1 egg, beaten
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons flour
2 cups fresh blueberries

Combine sour cream, egg, sugar, vanilla, almond extract, and salt. Beat until smooth. Fold in blueberries. Pour into) : ell and bake at 400 degrees F. for 25 minutes.

Topping ingredients:
3 tablespoons butter, softened
3 tablespoons flour
3 tablespoons sugar
1/4 cup sliced almonds

Combine all ingredients. Sprinkle over pie and bake 10 additional minutes. Chill before serving.

Gina,.Fla (09:10:05) : CHERRY ALMOND CRUMB CAKE
serves 8

1 c. flour
1/3 c. sugar
dash of salt
1/4 c. chilled butter cut into small pieces
1/2 t. baking powder
1/4 t. baking soda
1/3 c. sour cream
2 T. milk
1 t. vanilla
1 egg
3 oz. cream cheese, softened
2 T. sugar
1 egg
1 c. cherry pie filling
1/4 c. sliced almonds

Preheat oven to 350

Combine 1st 3 ingred. and cut in butter til it resembles coarse meal. Reserve 1/2 c. of this mixture. and set aside.

Combine remaining mixture with next 6 ingred. and blend well. Spoon the batter into a greased 8" inch round tin. Combine cream cheese with 2 T. sugar and egg. Beat til smooth and spread evenly over batter. Dot with cherry pie filling and sprinkle with almonds and reserved crumb mixture.

Bake 30 mts. Cool on wire rack.

Gina,.Fla (09:09:31) : CRANBERRY CHERRY FIG BREAD
This is superb for gift giving...freezes well....very moist and divine with a cup of coffee...best of all, it makes 2 loaves!

1 1/2 c. flour
1 c. whole wheat flour
1` 1/4 c. rolled oats
1 T. baking powder
1 T. ground cardamom
1 t. ground allspice
1 1/2 c. butter, softened
1 c. sugar
1/2 c. firmly packed light brown sugar
3 large eggs
1 1/2 c. fresh cranberries
1 1/2 c. mixed chopped figs and candied cherries
grated peel of 1 orange
1 1/2 c. milk
1/2 c. orange juice
1/4 c. sour cream

Oven at 375. Oil 2 loaf pans.
In large bowl, stir together flours, oats, baking powder, salt, spices.

In another bowl, cream butter and sugars. Beat in eggs one at a time. Mix in the chopped fruits and peel. Beat in milk, half and half, orange juice and sour cream. Add the flour mixture and blend only til combined. Divide the batter into the two loaf pans and bake for 50-60 mts. Cool 5 mts. in pan, then invert and cool completely on rack.

Gina,.Fla (09:08:51) : BLUEBERRY BREAD

2 1/2 cups flour
3/4 cup sugar
1 tablsp. baking powder
dash of salt
1 tsp. cinnamon
6 tablsp. butter or margarine
2 eggs, slightly beaten
1 cup milk
1 tsp. vanilla
1 1/2 cups fresh blueberries

Into a large mixing bowl, put the flour, sugar, baking powder and salt. With a pastry blender or two forks, cut in the butter or margarine. When mixture resembles fine crumbs, add eggs, milk and vanilla. Stir gently just until moistened. DO NOT USE MIXER. Gently stir in the blueberries,, spoon into greased and floured loaf pan. Bake at 350 for 1 hour and 10 mts. or until done.

(1/2 cup of walnuts chopped may be added with the blueberries. One pint of blueberries makes two breads. It is easy to double this recipe to make two bread and they freeze well.)