Follow with a layer of wild berry Jell-O. Top with a
br>If you are using Wild Berries, in a bowl toss
Place rice and 2 cups water into rice cooker and with lid on set cooker to cook.
Once cooked fluff rice and stir in honey, butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting.
Place berries, icing sugar, 1/4 cup water and port into the bowl of a food processor or blender and process until smooth.
Fold berry mixture through rice mixture.
Transfer to serving glasses and top with extra berries and cream.
ith a spoonful of the wild berry sauce.
To prepare the
Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
small package of mixed wild mushrooms that include porcinis). To
Bake and cool pie shells according to directions on the pie shell packaging.
Bring soda and cornstarch to a boil, stirring constantly.
Remove from heat.
Add Jello and stir to dissolve.
Add berries to mixture and stir until all the berries are coated.
Fill pie shell and pour remaining juice over pie.
Refrigerate until pie is set, about 2 - 1/2 hours.
Top with conservative amount of Cool Whip if you like.
ut before pureeing. * The original recipes suggested leaving it half-pureed
minutes, stirring constantly. Transfer berry mixture to glass or ceramic
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
aucepan, combine broth, rice and wild rice.
Over high heat
tablespoons berries (mossberries or wild blueberries) into each tart shell
Blend the ingredients up and pour over your favorite salad greens! Enjoy!
Mix first three ingredients in a large bowl.
Make sure the berries are covered with the dry goods.
Pour berry mixture into first pie shell, then cover with other crust.
Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
Brush with egg yolks, then sprinkle with sugar.
Bake in 350* oven for 45 - 60 minutes. Yeay!
Your pie is done- let it cool, then dig in!
Preheat oven to 375 degrees. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar.
Transfer to a lightly buttered 9\" pie dish Place 3/4 cup of flour, oats, brown sugar spices and salt into a blender and pulse to combine. Add butter and pulse until topping forms moist clumps Sprinkle topping over berry mixture and bake for approximately one hour until berries bubble and the crust is golden brown.
Serve warm.
In a 12 ounce glass, first pour in the 2 shots, then put in jello popsicle, then pour in drink box, then add 7-Up or Sprite! Stir well and enjoy!
Preheat oven to 350\u00b0.
Lightly spray 9x12 pan with butter cooking spray(regular is fine).
In true \"dump cake \" fashion, layer ingredients as follows:
1st--Berries.
2nd--cake mix.
3rd--nuts, (if using).
last--Diet mixed Berry 7up Plus.
DO NOT MIX!
Bake for about 35 minutes, or until top is golden brown.
Serve hot or cold.
f the cobbler over the berry mixture.
Sprinkle 1/4
Preheat the oven to 350 degrees. Spray and dust a 9x5 loaf pan with powdered sugar.
Combine the milk, egg, and bananas, stirring well to mix.
Blend in the muffin mixes, stirring just until combined.
Bake for 40-45 minutes or until a toothpick comes out clean.
Cool 10 minutes and turn from the pan. Cool completely and glaze.
In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice.
Fill glass with crushed ice - it is very important to use crushed ice, not cubed - then add rum.
Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to frost on the outside.
Spritz with soda water and stir one last time to incorporate.
Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid tickling your nose with the garnish.