BERRY BUTTER
Delicious raspberry and blackberry flavored butter for use on sweet breads, pancakes, waffles. You can substitute other berries and rather than forming rosettes with a pastry bag, use a butter mold. Extra rosettes or molds can be frozen individually on a cookie sheet, then kept in a covered airtight container in the freezer. Cook time is chill time.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 1 cup berry butter
Number Of Ingredients 7
Steps:
- In a food processor, blend all ingredients except butter until berries are pureed; add butter and process until thoroughly mixed with berries.
- Place berry butter in a pastry bag with a star tip; pipe rosettes onto pan lined with waxed or parchment paper; refrigerate until butter sets; serve on cracked ice.
TRIPLE BERRY BUTTER CAKE
Make and share this Triple Berry Butter Cake recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and butter a 9X13" baking dish.
- Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
- In a large bowl or mixer, beat together eggs, sugar, and salt until lightened in in color, and thick and ribbony, 4-6 minutes. Beating time doubles if using a hand mixer.
- Mix in baking powder, vanilla, and lemon zest.
- In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
- Pour batter into greased baking dish and top with remaining berries.
- Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool at least 15 minutes.
- To remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down, or right side up.
Nutrition Facts : Calories 515.7, Fat 19.9, SaturatedFat 11.8, Cholesterol 111.7, Sodium 190.3, Carbohydrate 79.7, Fiber 3.2, Sugar 25.1, Protein 7.4
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
BERRY-FILLED BUTTER RIBBONS
Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.-Amy Sauerwalt, Columbia, Maryland
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture., Using a cookie press fitted with a ribbon disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them)., Bake 6-8 minutes or until set (do not brown). Recut cookies if necessary. Remove from pans to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Dip each cookie halfway in candy coating; allow excess to drip off. Sprinkle with jimmies. Place on waxed paper; let stand until set., Freeze option: Wrap dough in waxed paper; place in a freezer container, and freeze. To use, thaw dough in refrigerator overnight or until dough is soft enough to shape with a cookie press. Proceed as directed.
Nutrition Facts : Calories 189 calories, Fat 10g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 94mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
EASY STRAWBERRY BUTTER
After picking strawberries for the first time, I developed this fruity, spreadable butter. Try making other fruit spreads using raspberries or blackberries, or a seedless jam like apricot, my favorite. -Julie Herrera-Lemler, Rochester, Minnesota
Provided by Taste of Home
Time 5m
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- Pulse strawberries in a food processor until chopped. Add butter and 1/2 cup confectioners' sugar; process until blended. Add enough remaining confectioners' sugar to reach a spreading consistency and desired level of sweetness. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 56 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
THREE BERRY BUTTER CAKE
Categories Cake Milk/Cream Mixer Berry Dairy Fruit Breakfast Dessert Bake Picnic Blackberry Blueberry Raspberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
- Heat butter with cream in a small saucepan over low heat until melted, then cool.
- Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
- Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.
- Run a knife around edge of cake, then invert rack over cake and flip cake onto it. Remove wax paper and reinvert onto a platter.
- Just before serving, dust with confectioners sugar.
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