15873 berries lemony filling Recipes

all-purpose flour, baking powder, salt, eggs, sugar, pure vanilla extract, unsalted butter, melted and cooled, water, sugar, kirsch , chambord, framboise, or raspberry syrup (i used 2 tsp. raspberry extract), cream cheese, at room temperature, heavy cream, sugar (i added an extra tbls), pure vanilla extract (i added an extra 1/2 tsp), cold heavy cream, confectioners sugar , sifted, pure vanilla extract, fresh raspberries, for filling and topping, vanilla .

egg whites, cream of tartar, cider vinegar, vanilla extract, sugar, cream cheese, softened, sugar, vanilla extract, heavy whipping cream , whipped, marshmallows, blueberry pie filling, frozen unsweetened strawberries, thawed

frozen berries (blueberry, raspberry, blackberry, strawberry, or mixed berry) or 3/4 cup fresh berries (blueberry, raspberry, blackberry, strawberry, or mixed berry), organic vanilla yogurt, a banana, cold fruit juice, your choice (we use blueberry or white grape juice), wheat germ, scoop vanilla whey protein powder

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

whipping cream, mascarpone cheese, sugar, sugar, lemon, assorted fresh berries (your choice , i used strawberries, black berries and blueberries), blackberry preserves (or other berry preserves, i used a low-sugar version which worked out well)

unsweetened berries, brown sugar, butter, ground cinnamon, vanilla extract, cream cheese, softened, sour cream, sourdough bread, berry preserves, vanilla extract, eggs, half-and-half cream, ground cinnamon, sugar and additional berries, optional

cubes ice, water, mixed berry fruit juice, frozen red raspberries, frozen mixed berries, frozen blueberries

light brown sugar , packed, flour, pecans or 1/3 cup walnuts, chopped, butter, softened, flour, sugar, baking powder, lemon zest, grated, cinnamon, salt, milk, butter, melted and cooled, egg, mixed berries, see note below

pomegranate juice or 1/2 cup cranberry juice, mixed berry yogurt, ripe bananas, sliced, frozen mixed berries

fresh berries (blueberries, blackberries, raspberries, strawberries, or 1 16 oz bag frozen berries), apple juice, cinnamon sticks, cornstarch, vanilla, cream or sour

whole milk (or you can use 2%or 1%, etc. for even lighter ice cream), granulated sugar, low-fat vanilla yogurt (or non-fat ), frozen unsweetened mixed berries, thawed and pureed (if you want huge pieces of strawberries in your ice cream, don tsp puree it!), vanilla extract

biscuit mix, melted margarine, egg, powdered milk, blueberry pie filling

whole graham crackers halved, vanilla instant pudding and pie filling, cold milk, chopped strawberries

berry smoothie (1 serving size schwan s fruit pack), apple juice (schwan s apple cherry berry juice concentrate), wild berry frozen yogurt, milk

all-purpose flour, half and half, sugar, vanilla, salt, eggs, soft french bread cut into 1 cubes (8 cups), mixed berries (or berry of your choice), berry sauce, sugar, cornstarch, orange juice, frozen unsweetened mixed berries (or berry of your choice), fresh strawberries, cut in half

fresh or frozen blueberries or berries of choice, half and half ( skim milk can be used for a lighter version), light cream cheese cut into 1 inch cubes, eggs or 3 cups egg substitute, maple syrup, day old bread cut into 1 inch cubes, sauce, water, sugar, cornstarch, fresh or frozen berries

yoplait non-fat strawberry yogurt or 2 (6 oz) containers mixed berry yogurt or 2 (6 oz) containers red raspberry yogurt, triple berry burst cheerios, strawberries (or half and half raspberries) or 1 cup raspberries (or half and half raspberries), milk, banana, sliced

fresh mixed berries, sugar, lemon, sour cream, crepes, berry coulis , recipe follows, frozen berries (thawed ), sugar, lemon juice, rum , brandy, or chambord