HEAT oven to 325\u00b0F Spray an 8 x 8-inch baking pan with no-stick cooking spray.
BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls.
BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.
Preheat oven to 350\u00b0F.
In a medium bowl mix crust ingredients.
Press into a jelly roll pan.
Bake crust at 350\u00b0F for 12 minutes.
In a large bowl combine sugar, flour, baking powder; mix well.
To the flour mixture add eggs, lemon juice, and berry juice; mix well.
Gently fold in berries,.
Pour the batter over the crust.
Bake in 350\u00b0F oven for about 25 to 30 minutes just until the top begins to turn light golden.
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
wire rack. Cut into bars. Yields 16 large
Cool slightly.
For the berry salsa, place all ingredients in
heaping tablespoon of the Berry Pie Filling in the center
nd filling is set. Let bars completely cool in pan on
Line a rectangular baking dish with a double layer of plastic wrap, extending it 1 inch over the edges. Add sorbet, smooth the surface and freeze 2 hours, until firm.
Meanwhile, combine yogurt, coconut and honey. Transfer to an ice-cream machine. Churn, following manufacturer's instructions, about 30 mins. Spoon onto frozen sorbet in pan. Smooth surface. Cover and chill 2 hours or overnight.
Invert onto a platter and discard plastic wrap. Top with raspberries, coconut flakes and crushed pistachios. Cut into slices to serve.
utter, cream, peppermint extract and Berry color in large bowl with
Beat together the first 4 ingredients until crumbly. Set aside 1/2 cups. Press rest into 9 x 13 pan. Bake at 350\u00b0 for 15 minutes until lightly brown. Beat cream cheese to soften. Add sweetened condensed milk. Stir in ReaLemon juice. Spread on crust. Combine cranberry and cornstarch. Add remaining 1 tablespoon sugar. Spoon over cheese layer. Top with remaining crumb mixture. Bake 45 minutes or until golden brown. Cool and cut into bars.
ire rack before cutting into bars.
ake your own:
This recipe makes about 1-2/3
over with half of the berry mixture.
Cover the berries
Boil the sugar and water until it begins to dissolve. Add the berries and simmer for an additional 15-20 minutes. The berries will turn to mush and the liquid will thicken.
Strain over a bowl keeping the juice and discarding the fruit. Cool completely and refrigerate until ready to use.
To make a French Soda: Fill a tall glass with crushed ice. Pour over 1/4 part of the berry syrup. Pour over with sparkling water. Add a splash of half-and-half (or to taste). Serve with as straw which is used to gently stir the mixture together.
our before you start the recipe, if possible. So, if they
nd drizzle on top of bars.
Let chocolate firm and
Preheat oven to 350\u00b0F.
In a saucepan mix cornstarch, sugar, and water. Add berries and cook on medium to medium high heat until mixture is thickened, about 15 minutes. Add butter and lemon juice. Pour into an 8\" baking dish.
Prepare the batter by mixing all of the batter ingredients and beating with a spoon until the batter is smooth.
Drop the batter over the berry mixture. Bake 25-30 minutes at 350\u00b0F.
Let cool. Serve with whipped cream or ice cream.
o-stick cooking spray. Prepare recipe for double crust pie. Divide
esh sieve to remove the berry seeds, if preferred). Add the
This does not raise high, more like bars.