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Strawberry cupcakes filled with a cheesecake center and topped off with a strawberry-cream cheese frosting and som...

  • CUPCAKES:
  • 1 1 strawberry cake mix
  • 2/3 cup 2/3 cup yogurt (or sour cream)
  • 1/2 cup 1/2 cup oil
  • 1/2 cup 1/2 cup water
  • 2 2 eggs
  • FILLING:
  • 8 ounces 8 ounces cream cheese
  • 6 ounces 6 ounces vanilla flavored yogurt
  • 1/4 cup 1/4 cup sugar
  • FROSTING:
  • 8 ounces 8 ounces cream cheese
  • 1/2 cup 1/2 cup strawberry preserves
  • 1 cup 1 cup powdered sugar
4/5 (49 Votes)

By

Directions 1. Preheat oven to 400 degrees F

  • 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup milk
  • 1/4 cup cooking oil
  • 1 recipe Streusel Topping (optional for plain and sweet variations)
4.4/5 (27 Votes)

By

This is a lovely recipe, suitable for entertaining

  • PASTRY CREAM:
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) cold unsalted butter, diced
  • 2 tablespoons cold shortening (recommended: Crisco)
  • 1/4 cup ice water
  • 2 cups Pastry Cream, recipe follows
  • 2 pints whole strawberries, hulled and halved
  • 1/3 cup apricot jelly
  • 3 tablespoons shelled pistachios, halved, optional
  • 5 extra-large egg yolks, room temperature
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 1/2 cups scalded milk
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon Cognac
  • 1 tablespoon unsalted butter
  • 1 tablespoon heavy cream
4.2/5 (38 Votes)

By

2

  • 1 1
4.7/5 (3 Votes)

By

WW Smart Points 5 Serves 4

  • 2 spray(s)cooking spray
  • 1 tsp unsalted butter
  • 1 large uncooked shallot(s),minced
  • 1 cup(s)fresh blueberries, or frozen unsweetened and thawed
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 2 Tbsp water
  • 1 tsp rosemary,chopped
  • 1 ⁄2 tsp table salt, divided
  • 20 oz uncooked wild pink salmon fillet(s), skinless (four 5 oz pieces)
  • 1 ⁄2 tsp black pepper, cracked
  • 1 Tbspchives, chopped
4.7/5 (3 Votes)

By

A great dish to prepare in the fall or for Thanksgiving

  • 1/2 c fresh or frozen cranberries, picked over and rinsed
  • 3/4 c orange juice
  • 1 T minced ginger
  • 3 T olive oil
  • 2 T honey
  • salt and pepper
  • 1 butternut squash (about 1 1/2 lbs) peeled and seeded
4.7/5 (3 Votes)

By

by NanaApril Serves 4

  • ~~ Raspberry Glaze:
  • 2-3 lb. PORK SPARERIBS
  • 1/2 C. KETCHUP
  • 1/4 C. Seedless RASPBERRY JAM
  • 2 tsp. WORCESTERSHIRE Sauce
  • 2 tsp. White VINEGAR
  • 1 tsp. Prepared MUSTARD
  • 1/2 tsp. Liquid Smoke (optional)
4.7/5 (3 Votes)

By

No matter the season, spring flavors abound in this refreshing salad with asparagus, arugula, strawberries, and cru...

  • 15 spears asparagus, preferably organic, woody end trimmed and spears cut into 2-inch pieces
  • 3 teaspoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 2 teaspoons lemon juice, freshly squeezed
  • 1/2 teaspoon country Dijon mustard
  • 1/2 teaspoon honey
  • 2 big handfuls baby arugula, preferably organic
  • 1/2 cup strawberries, hulled and sliced, preferably organic
  • 2 tablespoons blue cheese, freshly crumbled
  • 1 tablespoon toasted almonds, sliced
4.7/5 (3 Votes)

By

To make the crust and topping, preheat the oven to 350 degrees

  • Crust and Topping
  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1 1/2 cups (3 sticks) unsalted butter, chilled
  • Fruit Filling
  • 4 large eggs
  • 2 cups sugar
  • 1 cup sour cream
  • 3/4 cup flour
  • pinch salt
  • zest of 1/2 lemon
  • 1 tsp almond extract
  • 2 (16-oz) packages frozen blackberries, thawed and drained
4.6/5 (5 Votes)

By

For the salad: Start by adding the arugula (or the chopped romaine) to a large bowl

  • FOR THE SALAD:
  • 5 ounces, weightArugula (or 2 Chopped Heads Of Romaine)
  • 1/2 wholeGranny Smith, Cored And Sliced Thin
  • 1 wholeLeftover Cooked Chicken Breast, Sliced Into Bite Size Pieces
  • 2 ounces, weightWalnuts, Toasted In A Dry Pan Until Fragrant
  • 1/4 cupsDried Cherries
  • 2 TablespoonsBlue Cheese, More Or Less To Taste
  • Red onion
  • _____
  • FOR THE VINAIGRETTE:
  • 1/2 cupsRaspberry Blush Vinegar
  • 3 TablespoonsFresh Lemon Juice, Strained To Catch Seeds And Pulp
  • 3 teaspoonsHoney, (I use 4)
  • 2 teaspoonsKosher Salt
  • Fresh Ground Black Pepper To Taste
  • 1 cup Olive Oil
4.6/5 (7 Votes)

By

Classic meatloaf recipe is served with homemade mashed potatoes, peas and a side of blueberry applesauce

  • 2 pounds grass feed 90/10 ground beef
  • 2 large organic eggs
  • 1 1/2 cup organic bread crumbs
  • 3/4 cup organic ketchup
  • 2 tablespoons organic minced onions
  • 1 teaspoon organic garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup dry red wine
  • 1 (8-ounce) can organic tomato sauce
  • 4 organic russet potatoes, scrubbed
  • 1/4 cup salted organic butter
  • 1/4 cup plain organic unsweetened almond milk
  • 1 bag frozen organic baby peas
  • 3 cups applesauce
  • 1 pint organic blueberries, rinsed
4.7/5 (3 Votes)

By

Active: 45 MIN Total Time: 1 HR 45 MIN Servings: makes about 32 bomboloni Time(Other): Plus overnight chilling...

  • Ingredients
  • 1/2 cup plus 1 tablespoon lukewarm water
  • 1 1/2 envelopes active dry yeast (3 1/4 teaspoons)
  • 1 1/2 tablespoons honey
  • 3 cups all-purpose flour, plus more for dusting
  • 3 tablespoons milk
  • 6 large egg yolks
  • 1/3 cup granulated sugar, plus more for rolling
  • 2 teaspoons kosher salt
  • 3 tablespoons unsalted butter, softened
  • 3 cups canola oil, for frying
  • 3/4 cup seedless raspberry preserves
  • Confectioners' Sugar, for dusting
4.5/5 (13 Votes)

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Raspberry Jam Bomboloni Strawberry Cupcakes with Cheesecake Filling