o-stick cooking spray. Prepare recipe for double crust pie. Divide
ver the entire cake. Pour berry mixture over cake and spread
Spray an 8X8 baking pan.
Mix the fruit ingredients in the pan and stir well.
In a separate bowl, mix together crisp mix.
Spread this mixture over the berry mixture to make a top crust.
Bake at 350\u00b0F for 40-45 minutes or until topping gets crunchy.
Preheat oven to 350.
Mix the berries, 5 t white sugar, lemon juice, and 2 T flour in a large bowl and set aside.
Mix remaining flour, oats, brown sugar, and cinnamon and then cut in butter till crumbly. Then add nuts if desired.
Sprinkle 1/2 of this mixture in a 9 by 13 and bake for about 15 minutes.
Remove from oven and distribute berry mixture evenly over the crust. Sprinkle on remaining crumbles and bake for about another 30 minutes or till bubbly.
Remove and serve hot or cold with whipped cream or icecream.
In a small stockpot melt butter and sugar on medium heat and stir until well blended.
Add triple berry blend and stir occasionally for 5 minutes.
Mix cornstarch with 1 tablespoon of water and add to the berry mixture. Stir.
Simmer for another 5 minutes, then remove from heat.
Transfer syrup to bowl and serve warm, or cool in refrigerator to serve cold.
Note: Syrup can be made 1 day ahead. Cover and refrigerate.
/2 cup of the crisp topping into a medium mixing
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.
o make 4 cups of berry pulp (or just use your
uart glass pan. Top with berry concoction. Finish off by crumbling
orm.
Returning to the crisp -- prepare pears by peeling and
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.
about 1 hour. Remove the crisp to a rack to cool
br>stir in cardamom and triple sec (if using).
let
Mix berries and toss in sugar let sit to macerate about 20 minutes. Just enough to be slightly softened.
Top with ice cubes.
Add brandy, triple sec and chilled wine.
Add optional juice of choice if desired. Or have it on the side and let guests add for their tastes.
Stir and and serve icy cold.
hour. It will be crisp on the outside and soft
herry.
Spoon half of berry mix over cake cube layer
stir until dissolved.
Refrigerate berry puree at least 1 hour
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Combine berries, sugar, flour, lemon juice and salt; stir well.
Prepare pastry and divide dough in half.
Roll half of dough to 1/8-inch thickness to fit sides and bottom of a lightly greased 2-quart baking dish.
Spoon half of berry mixture into pastry-lined dish; dot with half of butter.
Add blackberries and raspberries with 1/2 cup sour mix to a blender. Chop until berries are processed.
Add remainder of sour mix, triple sec, tequila and sugar to the blender. Puree until smooth, about 30-40 seconds.
Start ice cream maker and pour in liquid.
Let the machine do its work until the liquid becomes slushy to your liking. Ours was good at about 15-20 minutes.
Pour into a margarita glass and garnish with a slice of lime!