Double Berry Bundle Recipes

EASY DOUBLE BERRY CRISP

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
• In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
• Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
• Cool at least 20 minutes before serving.

DOUBLE-BERRY CRISP

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir cake mix, butter and nuts until crumbly; set aside.
• In ungreased 13x9-inch pan, spoon pie fillings randomly, without mixing them together. Sprinkle lemon juice over fillings. Sprinkle cake mix mixture evenly over fruit.
• Bake 35 to 40 minutes or until golden brown. Serve warm with ice cream. Store loosely covered.

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

DOUBLE BERRY LEMON DESSERT

Steps:

• In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes., In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture., In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.

DOUBLE-BERRY CRISP

Steps:

• In a large saucepan, combine the sugar, cornstarch, orange juice, orange zest and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving.

DOUBLE-BERRY PRESERVES

Steps:

• Combine all ingredients in heavy large skillet. Stir over low heat until sugar dissolves. Increase heat and boil until preserves are very thick, stirring frequently, about 10 minutes. Spoon into small bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)

DOUBLE-BERRY SUNDAE

Steps:

• Place half the raspberries in a medium size glass bowl.
• Mash lightly with a fork.
• Add the blueberries, orange juice, honey, vanilla, almond extract and the remaining raspberries.
• Stir well to mix.
• Cover and let stand for at least 30 minutes to allow flavors to blend.
• Scoop the frozen yogurt into 4 dessert dishes.
• Stir the berry mixture and spoon over the yogurt.