Berry Patch Recipes
~ Desserts ~
(Various)
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Blueberry Coffee Cake
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| Butter for greasing pan | 2-cups all-purpose flour | |
| ½ cup unsalted butter, softened | 2 tsp. baking powder | |
| ¾ cup granulated sugar | ½ tsp. salt | |
| ½ cup milk | 2 cups fresh/frozen blueberries, rinsed, drained | |
| 1 large/extra large egg | ||
| Topping: | ||
| 2/3 cup firmly packed brown sugar | 6 Tbsp. butter | |
| ½ cup all-purpose flour | ½ cup chopped pecans/walnuts | |
| 1 tsp ground cinnamon | ||
Preheat oven to 375 degrees. Butter a 9-inch square pan. In a large mixer bowl, beat butter and sugar until well combined. Add milk and egg and beat again. In a small bowl, combine flour, baking powder and salt. Add to butter mixture and stir with a spatula until combined. Fold in blueberries and spread batter into prepared pan. For topping, place all ingredients in food processor and process until combined. Sprinkle evenly over batter. Bake cake for 40 to 50 minutes or until cake tester inserted in center comes out clean. Cool 20 to 30 minutes before serving or cool completely and freeze, wrapped in foil. Bring to room temperature before cutting into squares. | ||
Blueberry Stuff |
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| 1 cake mix* blueberries instant pudding mix** vanilla yogurt Cool whip*** |
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| Bake cake (flavor of choice) in 9” x13” sheet cake pan. Allow cake to cool completely and cut into 1inch cubes. Depending upon the size of the dessert that you plan to make, use either 2 or 3 large packages of pudding mix. Make pudding as directed on the packages. While the pudding is still thin, blend in the cool whip. Using a large, deep serving bowl, layer cake, pour layer of pudding mix over the cake and then add a layer of blueberries. Continue layering cake, pudding and blueberries until bowl is full. End with layer of blueberries. Chill until set. Remove from refrigerator and top with vanilla yogurt and sprinkle remaining cake crumbs over the top. Place back into the refrigerator until time to serve. This dish is at its best if allowed to set 24 hours before serving. | |
Note: I like to
use a deep, clear glass bowl. This dessert is beautiful, as well as,
wonderful to eat. You can use sugar free pudding mix and fat free yogurt
if desired. |
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Peach & Blackberry Bread Pudding |
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| 3 cups heavy cream 1 1/2 cups granulated sugar 10 medium peaches, pitted, peeled & thinly sliced 1 Tbsp. vanilla extract 1/2 tsp. salt 1 cup blackberries 10 croissants, cut into 1-inch cubes 2 large eggs 6 large egg yolks Vanilla ice cream |
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| Preheat oven to 300 degrees. Butter a 9” x 13” baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes. | |
In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly. To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream. |
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Very Berry Lemon Mousse Parfait |
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| 1 1/2 cups whipping
cream 1 tsp. lemon extract 1/2 cup sugar, divided 1 tsp. vanilla extract 1/3 cup lemon juice 1 cup sliced fresh strawberries 1 cup fresh blueberries |
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| In a large, chilled
mixing bowl, using an electric mixer, beat whipping cream 1/3 cup sugar,
lemon juice and extracts until mixture mounds softly. In a small bowl,
add remaining sugar to berries. Mix gently. Spoon layers of mousse and
fruit into dessert dishes or parfait glasses. Serve immediately or chill
for several hours before serving. Makes 8 servings. |
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