Cherry Berry Spider Recipes

CHERRY BERRY PIE

Steps:

• Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.

CHERRY BERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• In large bowl with an electric mixer, mix butter until fluffy. Add half the flour, then add in order: brown sugar, lemon zest, juice and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Combine both mixtures until just incorporated. Fold in cherries and pour into an ungreased 8 by 8-inch baking pan. Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top.
• Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cooled, cut into squares and dust with powdered sugar to serve.

CHERRY-BERRY PIE

Steps:

• Preheat oven to 375 degrees.In a large bowl add mixed berries, 1/4 cup sugar, flour, pie filling, and almond extract. Set this aside.
• Unfolding bottom pie crust gently, lay in pie plate. Pour the berry mixture into the unbaked crust. Unfold second pie crust and lay over top of pie. Cut slits in top pie crust to allow for venting or you could cut top crust into strips for lattice topping.
• Seal edges of pie crust by fluting and brush crust with lightly beaten egg. Sprinkle lightly with 1 tablespoon of sugar and bake for 45 minutes or until bubbling. Cover the pie halfway through baking. Let pie set for 20 minutes before serving.

CHERRY-BERRY SPIDER

Steps:

• Place 2 cherries and 2 blueberries in each tall glass. Measure 1 tablespoon of raspberry syrup into each glass. Gently pour in the lemonade. top each glass with a scoop of ice cream.n

CHERRY BERRY CRISP

Steps:

• Preheat oven to 375°.
• Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
• Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
• Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

CHERRY-BERRY FRUIT PIE

Steps:

• In a large bowl, combine the first eight ingredients., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top., Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.

CHERRY-BERRY SPIDER

Steps:

• Place 2 cherries and 2 blueberries in each tall glass. Measure 1 tablespoon of raspberry syrup into each glass. Gently pour in the lemonade. top each glass with a scoop of ice cream.

CHERRY-BERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Butter four individual 8- to 10-ounce ramekins with half a tablespoon of butter. Line the bottom of the oven with foil to catch drips.
• Combine the cherries, blueberries and raspberries in a saucepan. Stir in the half cup of sugar, bring to a simmer and cook a few minutes, just until the fruit softens and becomes juicy. Remove from heat and fold in the lemon juice and tapioca.
• Put fruit in baking dishes, filling them no more than 2/3 full.
• Mix the flour, baking powder, two tablespoons of the granulated sugar and salt together. Cut in the remaining butter until the mixture resembles coarse meal. Beat the egg and buttermilk together; then stir into the flour mixture to form a thick batter. Drop a large blob of the batter on top of each dish of fruit. The fruit does not have to be covered completely. Sprinkle with the remaining granulated sugar.
• Bake 20 to 25 minutes, until the topping is brown and the fruit bubbly. Allow to cool to lukewarm; then serve, with a dollop of whipped cream on top.

CHERRY-BERRY TART

Steps:

• For the crust, place the almonds in a food processor and pulse until the almonds are finely ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe as above. Proceed with the dough's second step.
• To make the custard, combine the half-and-half, the scraped seeds from the vanilla bean, sugar, egg yolks, kirsch and flour and whisk well. Refrigerate.
• To make the fruit, toss the cherries with 1/2 cup of sugar and set aside. Toss the peach slices with the remaining sugar and set aside.
• Preheat the oven to 350 degrees. To assemble the tart, roll out the dough and fit into a 12-inch tart pan. Prick the dough lightly with a fork. Arrange the peach slices in concentric circles beginning at the outer edge of the tart and moving toward the center until all the slices have been used. Mound the blueberries in the center of the tart and sprinkle the cherries over all the fruit.
• Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit, but it should be evenly dispersed throughout the tart. Bake until the custard is set, 45 to 50 minutes.