Double Berry Pie Squares Recipes

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FRESH DOUBLE BERRY PIE



Fresh Double Berry Pie image

I came up with this as a way to 'get rid of' a bunch of strawberries that I had purchaced for another purpose. I had some blueberries around, but not enough to do anything meaningful with -- so, I decided to use my Fresh Blueberry Pie recipe method with a twist. Everyone was raving about it. Most like it better than the plain blueberry version.

Provided by Steve_G

Categories     Pie

Time 1h30m

Yield 1 Pie, 6-8 serving(s)

Number Of Ingredients 10

1 pie crust, for a 9 inch pie rolled out and ready to bake
1 large egg white, lightly beaten
1 1/2 cups fresh blueberries, rinsed and dried
16 -24 medium strawberries, hulled,rinsed and dried
3/4 cup water
3 tablespoons cornstarch, disolved in
3 tablespoons of cold water
3/4 cup sugar (or more depending on sweetness of berries)
1 1/2 teaspoons fresh lemon juice
1 pinch salt

Steps:

  • preheat oven to 425 degrees f.
  • for at-least 20 minutes.
  • Line crust with parchment, fill with dried beans or rice.
  • Bake for 20 mins.
  • Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
  • Remove from oven let cool on rack for 2 mins.
  • Brush entire crust with egg white while still hot.
  • Place blueberries in a medium saucepan with 3/4 cup water, cover and bring to a boil.
  • When water and blueberries come to a boil, lower the heat to simmer and stir constatly for 3-4 minutes until the berries start to burst and the juices start to thicken.
  • While still stirring slowly add the cornstarch, sugar, lemonjuice and salt.
  • Simmer for a minute or so until the mixture becomes translucent.
  • Remove from heat Spoon about 1/2 the mixture into the pie crust.
  • Dip each strawberry into the remaining mixture and arrange neatly in pie large side down.
  • Any remaining blueberry mixture over strawberry's Let sit at room temperature for atleast 2 hrs before serving with whipped cream.
  • Store at room temperature for 2 days.

Nutrition Facts : Calories 297.7, Fat 10.2, SaturatedFat 2.5, Sodium 192.6, Carbohydrate 50.2, Fiber 2.6, Sugar 30.2, Protein 2.9

VERY BERRY PIE BARS



Very Berry Pie Bars image

VERY BERRY PIE BARS are so good they'll put you in the baking hall of fame. Make them when berries are plentiful and you want the goodness of a pie without the pain of rolling out the crust. The press-in crust does double-duty as crumbs that go on top, too.

Time 1h30m

Yield Makes 12 or 24 pieces

Number Of Ingredients 17

Crust and crumbs
3/4 cup sugar
1/4 teaspoon salt
Zest of one lemon
1 1/2 cups all purpose flour
3/4 cup cold unsalted butter, cut into cubes
3/4 teaspoon almond extract
1/4 teaspoon freshly grated nutmeg
Filling
2 large eggs
1/2 cup + 3 tablespoons sugar (11 tablespoons total)
1/2 cup sour cream (light or regular both work; I use Daisy brand)
1 teaspoon vanilla extract
1/2 cup all purpose flour
1 (6-ounce) box fresh raspberries
1 (6-ounce) box fresh blackberries
1 (6-ounce) box fresh blueberries (together, this should be about 3 1/2-4 cups mixed berries, total)

Steps:

  • Heat oven to 350 degrees. Mist a 9- by 13-inch baking pan with nonstick spray and set aside.
  • Make crust and crumbs: Add sugar, salt and lemon zest to bowl of electric mixer. Mix on medium speed until combined and fragrant, about 1 minute. (This infuses the sugar with some of the lemon oils.) Add flour and butter and mix on medium until crumbs form. With mixer on, dribble in almond extract (add the extract only after you have sufficiently cut the butter and dry ingredients into crumbs; if you add it too soon, it will clump right away). Continue mixing until crumbs get more moist and look like they might begin to clump.
  • Press about half the dough into the bottom of prepared pan. Place pan in hot oven and bake for 10 minutes. Remove from oven and let cool about 10 minutes, while working on the rest of the recipe.
  • Meanwhile, add nutmeg to the remaining crumbs, and mix until combined. Remove crumbs to a separate bowl and set crumbs aside.
  • Make filling: In same mixing bowl (no need to wash it), beat eggs, sugar, sour cream and vanilla until well mixed. Add flour and stir in until combined. Gently fold in berries by hand, taking care not to mash them.
  • Pour berry mixture evenly over partially baked crust. Sprinkle with reserved crumbs and bake 60 minutes.
  • Remove from oven and cool about 1 hour.
  • Cut into 24 pieces if serving in small bars, or 12 for a plated dessert.

MIXED BERRY PIE BARS



Mixed Berry Pie Bars image

If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.

Provided by Rhoda Boone

Categories     Pie     Blueberry     Strawberry     Berry     Potluck     Summer     Backyard BBQ     Wedding     Picnic     Dessert

Yield Makes 16 bars

Number Of Ingredients 13

Butter or nonstick vegetable oil spray (for pan)
1 batch Our Favorite Pie Dough, divided into 2 discs, chilled
All-purpose flour (for rolling)
3 cups mixed berries, preferably a mix of blueberries and hulled, quartered strawberries
1 cup blueberry preserves
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
1 large egg (optional)
2 teaspoons milk (optional)
1 teaspoon coarse sugar (optional)
Special Equipment
An 8x8x2" baking pan (preferably metal)

Steps:

  • Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
  • Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
  • Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
  • Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
  • Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
  • Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
  • Do Ahead
  • Bars can be made 3 days ahead; store in an airtight container at room temperature.

EASY DOUBLE BERRY CRISP



Easy Double Berry Crisp image

Turn to this easy scratch recipe when you're craving something sweet and homey. A simple streusel topping flavored with cinnamon gets layered on top of a bed of fresh blueberries and raspberries, baked until the fruit is bubbly and the streusel is golden and crisp. Serve with ice cream for an extra-sweet indulgence.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
3/4 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cut in pieces
3 cups fresh blueberries
3 cups fresh raspberries
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 480, Carbohydrate 76 g, Cholesterol 40 mg, Fat 3, Fiber 7 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 45 g, TransFat 1/2 g

BLUEBERRY SQUARES



Blueberry Squares image

A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!

Provided by Janet

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h15m

Yield 24

Number Of Ingredients 19

1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
½ cup rolled oats
½ cup brown sugar
¼ cup olive oil
2 teaspoons vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 cups blueberries
2 tablespoons white sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
¼ cup cold water
1 ½ cups rolled oats
1 cup all-purpose flour
½ cup brown sugar
¼ cup olive oil
1 teaspoon vanilla extract
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
  • Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
  • Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
  • Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
  • Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 22.7 g, Fat 5.2 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 136 mg, Sugar 8.9 g

DOUBLE-BERRY CRISP



Double-Berry Crisp image

Make the "berry" easiest crisp you may ever make! Cake mix and pie filling are the secret helps.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter or margarine, melted
1/2 cup chopped nuts, if desired
1 can (21 oz) cherry or strawberry pie filling
1 can (21 oz) blueberry pie filling
1 tablespoon lemon juice
Ice cream, if desired

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.

Nutrition Facts : Calories 390, Carbohydrate 74 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 0 g

DOUBLE BERRY BARS



Double Berry Bars image

These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.

Provided by Kardea Brown

Categories     dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
1 1/2 cups graham cracker crumbs (from about 9 graham cracker sheets)
1/2 cup sugar
6 tablespoons unsalted butter, melted
Pinch kosher salt
Two 8-ounce blocks cream cheese, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup blackberry jam, warmed until liquidy
1/2 cup raspberry jam, warmed until liquidy
1 cup white chocolate chips, melted

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.

RASPBERRY PIE SQUARES



Raspberry Pie Squares image

Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 24 servings.

Number Of Ingredients 13

3-3/4 cups all-purpose flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-1/2 cups cold butter
1/2 to 1 cup cold water
FILLING:
2 cups sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
8 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
5 teaspoons heavy whipping cream
1 tablespoon coarse sugar

Steps:

  • In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 254mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.

BERRY SQUARES



Berry Squares image

This colorful summertime dessert is sure to fly off the potluck table, and it goes together just as fast. Start with a pound cake and layer it with fresh berries and a creamy pudding mixture. It's even better if made the night before.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 15 servings

Number Of Ingredients 7

1 pkg. (12 oz.) prepared pound cake, cut into 10 slices
3 Tbsp. orange juice
4 cups mixed fresh berries (blueberries, raspberries, halved strawberries)
2 Tbsp. sugar
2 pkg. (3.4 oz. each) JELL-O French Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Arrange cake slices on bottom of 13x9-inch dish, cutting if necessary to fit; drizzle with orange juice.
  • Toss berries with sugar; spoon over cake slices.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Cover with remaining COOL WHIP.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 27 g, Protein 3 g

DOUBLE-BERRY TRIFLE SQUARES



Double-Berry Trifle Squares image

Cranberry juice cocktail and frozen raspberries are what make these creamy trifle squares double-berry delicious.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 15 servings

Number Of Ingredients 7

1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
3 Tbsp. cranberry juice cocktail
2 pkg. (10 oz. each) frozen raspberries
2 Tbsp. sugar
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Arrange cake slices in single layer on bottom of 13x9-inch pan, cutting as necessary to fit. Drizzle with juice cocktail; top with raspberries, separating berries as needed to form even layer. Sprinkle with sugar.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; pour over raspberries. Carefully spread remaining COOL WHIP over top of dessert.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BERRY SQUARES



Berry Squares image

Categories     Berry     Dessert     Bake     Picnic     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36 squares

Number Of Ingredients 13

For base and topping
2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1 1/2 teaspoons finely grated fresh orange zest
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, melted
For filling
3 cups raspberries or blueberries (3/4 pound)
1/3 cup granulated sugar
2 tablespoons fresh orange juice
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°F.
  • Line a 9-inch square metal baking pan with a 12-inch-long sheet of foil, pressing it into bottom and up sides. Butter foil.
  • Make base and topping:
  • Blend together oats, flour, brown sugar, zest, baking soda, and salt with your fingertips until well combined. Stir in butter. Reserve 3/4 cup of mixture for topping; transfer remainder to baking pan, pressing it firmly in bottom to form an even layer. Bake in middle of oven until golden, 12 to 15 minutes.
  • Make filling while base is baking:
  • Stir together berries, sugar, juice, and ornstarch in a small saucepan, then bring to a boil over moderate heat. Cook, stirring, until thick and no longer cloudy, about 5 minutes, and remove from heat.
  • Assemble and bake squares:
  • Spoon filling onto oat base, leaving a 1/2-inch border around edge. Crumble reserved oat mixture on top.
  • Bake in middle of oven until golden and bubbly, 30 to 35 minutes. Cool completely in pan on a rack. Holding 2 ends of foil, lift from pan and put on a cutting board. Cut into 1 1/2-inch squares.

DOUBLE-CRUST BERRY FREE-FORM PIE



Double-Crust Berry Free-Form Pie image

"This is a big-yield pie for crowds," says food editor Shira Bocar of her free-form dessert, which is twice the size of the average pie; its leftovers are eagerly gobbled up at breakfast the next morning.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 8

All-purpose flour, for dusting
2 recipes Pate Brisee for Double-Crust Berry Free-Form Pie
2 1/2 pounds mixed blackberries and raspberries (8 to 9 cups)
3 tablespoons cornstarch
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 large egg, whisked
Fine sanding sugar, for sprinkling

Steps:

  • On a lightly floured piece of parchment, roll out one disk of dough to an 18-inch round. Transfer parchment and dough to a baking sheet and refrigerate until just firm, about 10 minutes. Meanwhile, on another lightly floured piece of parchment, roll out remaining disk of dough to a 15-inch round. Leaving a 1-inch border, punch out squares with a 1-inch square cutter in rows, spaced about 3/4 inch apart, to form a grid. Transfer parchment and dough to another baking sheet and refrigerate 10 minutes.
  • In a bowl, toss berries with cornstarch, granulated sugar, and lemon juice. Spread mixture evenly over center of 18-inch dough round, leaving a 3 1/2-inch border. Center second dough round on top of berries; brush with egg wash. Fold bottom dough over top, pressing to seal and forming pleats as you go. Brush folded edges with egg wash and sprinkle entire surface with sanding sugar. Freeze until firm, about 30 minutes.
  • Meanwhile, preheat oven to 375 degrees. Bake pie, rotating once, until golden brown and juices are bubbling in center, about 1 hour, 10 minutes. Let cool on a wire rack at least 1 hour before serving.

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From pinterest.com


DIABETIC DESSERT RECIPES: DOUBLE BERRY PIE SQUARES
Transfer berry mixture to a shallow bowl. Chill about 45 minutes or until mixture begins to set up around the edges, stirring occasionally. For crust: Lightly coat a 2-quart square baking dish with cooking spray. In a medium bowl, stir together finely crushed graham crackers, the 2 tablespoons sugar, and the melted butter. Press graham cracker mixture evenly over the bottom of the …
From dessertdiabetic.blogspot.com


DIABETIC PIE RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
This Double Berry Pie Squares recipe is the perfect summer dessert. Loaded with strawberries and raspberries, this dessert fulfills a sweet craving and packs 4 grams of fiber into each pie square. By Diabetic Living Magazine . Pie and Tart Recipes. Great collection of diabetic-friendly pie recipes and reduced carb tart recipes, complete with nutritional information. Make the …
From foodnewsnews.com


TRIPLE BERRY PIE BARS RECIPE - PINCH OF YUM
2011-05-17 To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and vanilla extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes. Cool at least 1 hour before cutting into bars.
From pinchofyum.com


BLACKBERRY PIE SQUARES - AMANDA'S COOKIN'
2010-06-22 1 1/4 cups powdered sugar. 1 tablespoon unsalted butter, melted. 2 tablespoons lemon juice. Preheat oven to 350 F. Cream sugar and butter in mixer on medium speed until fluffy. Add eggs, one at a time, until incorporated. Add the vanilla and beat well. Whisk together flour and baking powder.
From amandascookin.com


FRESH DOUBLE BERRY PIE RECIPE | RECIPELAND
Fresh Double Berry Pie recipe
From recipeland.com


DOUBLE BLUEBERRY PIE RECIPE - COOKSRECIPES.COM
1 (9-inch) frozen or homemade pie crust 1 (10-ounce) jar blueberry jam or fruit spread 1/4 teaspoon ground cinnamon 4 cups fresh blueberries Sweetened whipped cream or vanilla ice cream for accompaniment (optional) Cooking Directions: Bake pie crust; set aside to cool. Meanwhile, in a microwaveable dish, combine blueberry jam and cinnamon ...
From cooksrecipes.com


JERRY'S HOME QUALITY FOODS - RECIPE: DOUBLE BERRY TRIFLE SQUARES
Directions: Arrange cake slices on bottom of 13x9 inch baking dish. Drizzle cranberry juice cocktail over cake slices. Top with frozen raspberries, separating as needed.
From jerryshqfoods.com


DOUBLE BERRY PIE SQUARES - FINGER PRICKIN' GOOD | RECIPE
Aug 20, 2014 - My poll on my Facebook page indicated that some of you would be interested in more dessert recipes. Boy do I have a good one to share with you today! It was a huge hit at this household! I came across these Double Berry Pie Squares in the Diabetic Living magazine (a great resource, BTW) …
From pinterest.com


DOUBLE BERRY BARS - RECIPE | COOKS.COM
2018-06-11 Stir in sugar, drizzle the butter. Toss with fork until crumbs form. Reserve 3/4 cup mixture; press remaining into bottom of pan. For filling combine jam and lemon. Fold in berries. Spread over base. Sprinkle with reserved crumbs. Bake 25 to 30 minutes or until brown. Loosen from edge of pan; cool.
From cooks.com


DOUBLE-BERRY TRIFLE SQUARES - ENGLISH RECIPES
Double-Berry Trifle Squares might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 189 calories, 3g of protein, and 4g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 15. Head to the store and pick up pound cake, sugar, milk, and a few ...
From fooddiez.com


DOUBLE BERRY UPSIDE DOWN CAKE - AMYCASEYCOOKS
2022-05-07 My Double Berry Upside Down Cake takes about 20 minutes to prep, 30 minutes to bake, and 15 minutes of cooling time. Prep the pan ~ Coat the pan with butter, sprinkle with sugar, cinnamon and nutmeg. Add a layer of blueberries and raspberries. Make the cake batter ~ Cream butter and sugar. Mix in an egg and vanilla extract.
From amycaseycooks.com


FRESH APPLE SQUARES RECIPE | EATINGWELL
Directions. Step 1. Preheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray. Advertisement. Step 2. Combine flour, oats, brown sugar, lemon zest, baking powder, salt, cinnamon and nutmeg in a large bowl. Work in oil and apple juice concentrate with your fingers until coarse crumbs form. Step 3.
From eatingwell.com


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