Berry Berry Cooler Recipes

BERRY AMAZING COOLER

Steps:

• In a large heatproof pourable container, dissolve gelatin in boiling water. Add juices and vodka, if using, and stir to combine. Pour over ice cubes into tall glasses and garnish with peach or pear slices.

OLD FASHION BERRY COBBLER

Steps:

• Cream butter and sugar together, then add milk on slow speed.
• Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
• Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
• Bake at 425°F for 30 minutes or until golden brown.

BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
• Bake in preheated oven 35 to 40 minutes, until top is firm.

BERRY COBBLER

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter.
• Put the berries in a large bowl, then add the granulated sugar, flour, cinnamon, vanilla, salt and butter and toss together until well coated. Pour into the baking dish. Set aside.
• For the batter: Whisk together the flour, granulated sugar, baking powder, salt, butter and egg in a bowl to form a stiff batter. Drop the batter by the spoonful over the prepared berries, then bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly before serving. Serve with whipped cream.

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY

Steps:

• Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
• Sprinkle cornstarch on top and mix gently.
• Pour cake mix on top of the berries and spread out so it covers the berries.
• Place pieces of butter on top of the cake mix and cover.
• Cook on high for 2½ to 3 hours, until the cake is fully cooked.
• Serve topped with ice cream
• Enjoy!

SLOW-COOKER BERRY COBBLER

Steps:

• Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.

BERRY BERRY COOLER

Steps:

• In blender container combine berries and apple juice concentrate.
• Cover and blend until smooth.
• Pour into pitcher and slowly stir in carbonated water.
• Pour over ice cubes or Berry Ice Cubes in tall, chilled glasses.
• Serve immediately.
• Optional: Fill 2 ice-cube trays with fresh berries, add water and freeze until firm.
• Add to cooler as a substitute for ice cubes.

BERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until the surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some berries stick to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

BERRY-VODKA COOLER

Steps:

• Combine thawed raspberries with syrup, strawberries with syrup, and lemon juice in processor. Purée until smooth. Strain liquid into pitcher; discard solids in strainer. Add cherry juice and vodka. Stir well. (Can be made 6 hours ahead. Chill.)
• Stir sparkling water and ice cubes into pitcher. Pour cooler into cocktail glasses. Garnish with mint, if desired.

BERRY COBBLER WITH TWO-INGREDIENT DOUGH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch pan.
• Toss together frozen berries (do not thaw first), sugar, cornstarch, lemon juice, and salt. Pour into the prepared pan.
• Mix together flour and yogurt in a medium bowl. Knead dough with your hands a few times until smooth. With lightly floured hands, divide dough into 9 pieces and press into flat disc shapes about 1/2 inch in thickness. Place dough evenly over berries. If desired, brush the top of each piece of dough with heavy cream and then sprinkle with turbinado sugar.
• Place pan into preheated oven and bake until topping is browned, and the fruit mixture in the center of the pan is bubbling, 55 to 60 minutes. Allow to cool at least 20 minutes before serving.

ORANGE BERRY COOLER

Steps:

• In a blender blend berries, orange juice, 1/2 cup sugar, and lime juice until smooth. Force purée through a fine sieve into a large measuring cup or bowl, pressing hard on solids. Chill purée, covered, until cold and stir in additional sugar.(Purée keeps, covered and chilled, 2 days.)
• Fill tall glasses with ice and add enough berry purée to fill each glass by three quarters. Top off drinks with seltzer water or club soda and stir well.

BERRY COOLER

Steps:

• Place drink mix, 1 cup of the water and strawberries in blender container; cover. Blend on high speed until smooth. Pour into large plastic or glass pitcher.
• Add remaining 3 cups water and lime juice; mix well. Refrigerate until ready to serve.
• Stir in club soda. Serve over ice cubes in tall glasses.