Brown Sugar Berry Dip Recipes

BROWN SUGAR SOUR CREAM DIP

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate at least 1 hour or until ready to serve.
• Serve as a dip with assorted dippers, such as cut-up fruit, pound cake cubes and/or angel food cake cubes.

CREAM CHEESE FRUIT DIP

Steps:

• Beat cream cheese in a stand mixer until whipped; add brown sugar and vanilla extract. Continue beating until dip is well mixed.

BROWN SUGAR BERRY COBBLER

Steps:

• Preheat oven to 425°F with rack in middle.
• Stir together 3/4 to 1 cup brown sugar and cornstarch in a large bowl. Add berries and toss to coat. Transfer mixture to a shallow 3-quart baking dish and bake until mixture is hot, about 12 minutes.
• Meanwhile, whisk together flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.
• Remove baking dish from oven and drop 12 mounds of dough onto hot berries. Stir together remaining teaspoon brown sugar and granulated sugar and sprinkle over dough. Bake cobbler until topping is golden, 25 to 30 minutes. Cool to warm, about 30 minutes.

BERRY BREAD PUDDING WITH BROWN SUGAR SAUCE

Steps:

• Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
• Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.

BROWN SUGAR FRUIT DIP

Steps:

• Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth.
• Add sour cream, vanilla, and, if desired, coffee liqueur, beating until blended and smooth; fold in whipped topping.
• Cover and chill 4 hours.
• Garnish, if desired.
• Serve with assorted fruit.

SOME 'BERRY' GOOD FRUIT DIP IDEAS!

Steps:

• Beat all ingredients together, adding more orange juice if needed to thin sauce. Makes 2 cups.
• Fruit Dip: 1 cup plain yogurt 3 tbsp. icing sugar 1/2 tsp. grated lemon peel Stir ingredients together. Makes 1 cup.
• Caramel Fruit Dip: 1 cup sour cream 1 tbsp. brown sugar 1 tbsp. Kahlua Combine all ingredients. Add more brown sugar if you want to omit Kahlua. Makes 1 cup.
• Chocolate-dipped Fruit: 2/3 cup semisweet chocolate chips 1 tbsp. parowax (cut into bits to measure) Heat chocolate chips and wax in top of double boiler or pan over hot water. Stir until smooth and remove from heat. Return mixture to heat as chocolate cools. Dip fruit (strawberries, Mandarin orange slices, pineapple chunks, clusters of seedless grapes) into mixture, covering about 2/3 of each piece. Place on undipped end to cool or lay on a piece of waxed paper. Chill until about one hour before ready to serve, when fruit should be placed at room temperature. HINT: The drier the fruit, the better the results.

EASY BROWN SUGAR FRUIT DIP

Steps:

• Mix together all three ingredients until smooth.
• Serve with strawberries, apples and bananas or the fruit of your choosing.