BERRY DELIGHT RECIPE RECIPES
MINISTER'S DELIGHT RECIPE: HOW TO MAKE IT
A friend gave me this recipe several years ago. She said a local minister's wife fixed it every Sunday, so she named it accordingly —Mary Ann Potter, Blue Springs, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 02 hours 05 minutes
Prep Time 5 minutes
Cook Time 02 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Place pie filling in a 1-1/2-qt. slow cooker. Combine cake mix and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.
Nutrition Facts : Calories 304 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 357mg sodium, CarbohydrateContent 48g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
FRUIT COCKTAIL DELIGHT RECIPE: HOW TO MAKE IT
I use convenient canned fruit cocktail and instant pudding to prepare this dessert. It makes a refreshing and pretty finale to any meal, especially when it's served in glass dishes. I sometimes garnish each serving with whipped cream and a cherry.—Bonnie Evans, Cameron, North Carolina
Provided by Taste of Home
Categories Lunch
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.
Nutrition Facts : Calories 95 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 667mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1-1/2 fruit.
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MARY BERRY TURKEY CROWN RECIPE - BEST CHRISTMAS TURKEY RECIPES
Try the delicious Mary Berry turkey crown with chestnut stuffing recipe for Christmas. Find Mary Berry's classic turkey recipe here.
From redonline.co.uk
Total Time 2 hours 30 minutes
Category Christmas, dinner
From redonline.co.uk
Total Time 2 hours 30 minutes
Category Christmas, dinner
- Prepare the stuffing: melt the butter in a frying pan, add the onion and bacon, and cook until the onion is soft and both the onion and bacon are golden. Transfer to a large bowl, mix in the remaining stuffing ingredients, and leave until cold. Place the lemon zest, parsley stalks, thyme, and celery into the cavity of the turkey. Fill the neck end with stuffing. Put the leftover stuffing into an ovenproof dish and set aside. Shape the stuffed end of the turkey into a neat round and secure the loose skin with fine skewers. Tie the legs with string to give a neat shape. Weigh the turkey and calculate the cooking time, allowing 20 minutes per 500 grams. Arrange two large sheets of foil across a large roasting tin. Place the turkey on top and spread the butter over the bird, concentrating on the breast in particular. Season with a little salt and plenty of pepper. If you are using the bacon rashers, overlap them across the turkey, again concentrating on the breast. Fold the sheets of foil loosely over the turkey, leaving a large air gap between the turkey and the foil. Cook the turkey in a preheated oven at 220°C/gas mark 7 for 30 minutes. Reduce the oven temperature to 160°C/gas mark 3 and cook for the remainder of the calculated cooking time. Thirty minutes before the end of the cooking time, fold back the foil and remove the bacon (if used), to allow the breast to brown, then baste with the cooking juices. To check if the turkey is thoroughly cooked, pierce the thickest part of the thigh with a fine skewer: the juices should run clear, not pink or red. Lift the turkey on to a warmed serving platter, cover with fresh foil, and leave to stand in a warm place for 30 minutes before carving. Meanwhile, put the dish of stuffing in the oven and cook for 25 to 30 minutes. Spoon all but two tablespoons of fat from the roasting tin, leaving behind the cooking juices. Place the tin over a low heat on the hob, add the flour, and cook, stirring, for one minute. Add the stock and port, Madeira or sherry to taste, then cook, stirring, until thickened. Season to taste, and add some redcurrant jelly if you think the gravy is too sharp. To make bread sauce insert the cloves into the onion. Put it into a pan with the milk, bay leaf and peppercorns. Bring to a boil, remove from the heat, cover, and leave to infuse for one hour. Strain the milk and return to the pan. Gradually add the breadcrumbs, then bring to a boil, stirring. Simmer for two to three minutes. Season with salt and black pepper, and stir in the butter. Carve the turkey and serve with the extra stuffing, gravy, bread sauce, cranberry sauce, bacon rolls, and chipolatas.
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MARY BERRY'S YULE LOG RECIPE: BEST YULE LOG RECIPE
Find Mary Berry's yule log recipe for a classic chocolate log, the ultimate festive dessert thanks to the layers of cream, apricot jam and dark chocolate.
From redonline.co.uk
Total Time 35 minutes
Category Christmas, baking
Cuisine Comfort Food
From redonline.co.uk
Total Time 35 minutes
Category Christmas, baking
Cuisine Comfort Food
- Preheat the oven to 200ºC / gas mark 6. Lightly grease a 33 × 23 centimetre Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. For the sponge, whisk the eggs and sugar using an electric hand whisk in a large bowl until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a metal spoon, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture.) Pour into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for eight to 10 minutes until pale golden and the sides are shrinking away from the edge of the tin. Place a piece of baking parchment bigger than the Swiss roll on the work surface. Invert the cake on to the paper and remove the bottom lining piece of paper. Trim the edges of the cake with a sharp knife and make a score mark 2.5 centimetre in along the longer edge. Roll up (from the longer edge) using the paper, rolling with the paper inside. Set aside to cool. While the cake is cooling, make the icing. Melt the chocolate and 300ml of the cream in a bowl over a pan of simmering water until completely melted (be careful not to overheat; the bowl must not touch the water). Put into the fridge to cool and firm up (this icing needs to be very thick for piping). Whip the remaining cream. Uncurl the cold Swiss roll and remove the paper. Spread a third of the icing over the surface, then spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from one end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end to the side of the large cake to make a branch. Cover the surface of the cake with the melted apricot jam. Put the remaining chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave uniced.
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CHOCOLATE DELIGHT - SOUTH YOUR MOUTH
A layered dessert recipe with thick chocolate pudding, cream cheese and cool whip on top of a pecan shortbread crust. Also called Better Than Sex Cake and Robert Redford Cake!
From southyourmouth.com
Total Time 40 minutes
From southyourmouth.com
Total Time 40 minutes
- Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.
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CHOCOLATE DELIGHT - SOUTH YOUR MOUTH
A layered dessert recipe with thick chocolate pudding, cream cheese and cool whip on top of a pecan shortbread crust. Also called Better Than Sex Cake and Robert Redford Cake!
From southyourmouth.com
Total Time 40 minutes
From southyourmouth.com
Total Time 40 minutes
- Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.
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