Berry Pirouette Recipes

BERRY TARTLETS

Berry Tartlets image

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

PIROUETTE COOKIES

Pirouette Cookies image

Posted in reply to a "recipe request." I've had this recipe for some years, and I'm clueless as to where/who I got it from. The 20 minute "prep time" includes the 10 minutes to roll the baked cookies.

Provided by Dee514

Categories Drop Cookies

Time 25m

Yield 25-30 Cookies

Number Of Ingredients 9

Ingredients

2 tablespoons confectioners' sugar
2 tablespoons ground hazelnuts
1/3 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg whites, lightly beaten
1 tablespoon light corn syrup
1/4 cup unsalted margarine, softened
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 425°F Spray 2 baking sheets with vegetable cooking spray.
Using a food processor with the metal blade, combine Confectioners' sugar and ground nuts; process until mixture is very fine.
Add granulated sugar, flour and salt and process until well combined.
Add egg whites, corn syrup, margarine and vanilla and process until dough is formed.
Drop dough by rounded teaspoonfuls (about 2 1/2-inches apart), onto prepared baking sheets.
Bake cookies until edges are golden (about 5 minutes).
Remove from oven and place sheets on wire racks.
Using spatula, place cookie on a clean kitchen towel (NOT terrycloth); and carefully roll the warm cookie tightly around the handle of wooden spoon or dowel, pressing firmly as you roll.
Carefully, slide the cookie off the spoon handle.
Place cookie on a wire rack to finish cooling.
Repeat with remaining cookies.
NOTE: Try to work quickly as you roll each cookie, they must be very warm to roll-- once they have cooled too much, they will not roll.

MY GRANDMOTHER'S BEST BERRY PIE

My Grandmother's Best Berry Pie image

This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.

Provided by Fabian Karrholm

Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes

Yield 8

Number Of Ingredients 7

Ingredients

1 ¾ cups all-purpose flour
⅜ cup butter
3 teaspoons baking powder
1 teaspoon vanilla extract
⅜ cup white sugar
1 egg
2 ½ cups fresh blueberries

Steps:

To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g

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