MIXED BERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. —Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 66g carbohydrate (30g sugars, FiberContent 4g fiber), ProteinContent 5g protein.
MIXED BERRY FRENCH TOAST BAKE RECIPE: HOW TO MAKE IT
I love this recipe! It's perfect for fuss-free holiday breakfasts or company—utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.
Nutrition Facts : Calories 310 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 148mg cholesterol, SodiumContent 517mg sodium, CarbohydrateContent 46g carbohydrate (17g sugars, FiberContent 3g fiber), ProteinContent 13g protein.
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NO-BAKE BERRY TIRAMISU RECIPE - PUREWOW
From purewow.com
Reviews 2.8
Total Time 1 hours 40 minutes
Calories 434 calories per serving
- 1. Arrange half of the ladyfingers in an even layer in the base of a 9-by-13-inch pan. 2. In the bowl of an electric mixer fitted with the whipping attachment, whip the cream with � cup sugar until the mixture forms soft peaks. Add the ricotta, cream cheese, lemon zest, cinnamon, vanilla extract and almond extract (if using) and whip until medium peaks form. 3. Pour half of the cream mixture over the ladyfingers and spread into an even layer with a spatula. Spread the jam on top of the cream in an even layer. 4. Arrange the remaining ladyfingers on top of the jam in an even layer. Top with the remaining cream mixture. 5. In a medium bowl, toss the strawberries, raspberries and blackberries with the lemon juice to combine. Add the remaining � cup sugar and mix well. 6. Pour the berry mixture in an even layer on top of the cream. Chill for 1 hour (or up to overnight) to soften the ladyfingers before serving.
SLOW-COOKER BERRY COBBLER RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 02 hours 00 minutes
Category Desserts
Calories 260 calories per serving
- Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.
MIXED BERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 25 minutes
Category Desserts
Calories 510 calories per serving
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
NO-BAKE BERRY TIRAMISU RECIPE - PUREWOW
From purewow.com
Reviews 2.8
Total Time 1 hours 40 minutes
Calories 434 calories per serving
- 1. Arrange half of the ladyfingers in an even layer in the base of a 9-by-13-inch pan. 2. In the bowl of an electric mixer fitted with the whipping attachment, whip the cream with � cup sugar until the mixture forms soft peaks. Add the ricotta, cream cheese, lemon zest, cinnamon, vanilla extract and almond extract (if using) and whip until medium peaks form. 3. Pour half of the cream mixture over the ladyfingers and spread into an even layer with a spatula. Spread the jam on top of the cream in an even layer. 4. Arrange the remaining ladyfingers on top of the jam in an even layer. Top with the remaining cream mixture. 5. In a medium bowl, toss the strawberries, raspberries and blackberries with the lemon juice to combine. Add the remaining � cup sugar and mix well. 6. Pour the berry mixture in an even layer on top of the cream. Chill for 1 hour (or up to overnight) to soften the ladyfingers before serving.
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