32 sweet berry fruit Recipes

eggs, oil, sugar, vanilla, flour, baking powder, cinnamon, semi-sweet chocolate chips, orange juice concentrate (optional), nuts (optional), dried fruit (optional) or raisins (optional) or dried berries (optional)

assorted fresh fruit (such as berries, pitted cherries, and pitted sliced apricots and peaches), sugar (optional), campari, sweet vermouth, gin, chilled prosecco, ice cubes

low-fat strawberry yogurt (or fieldberry or raspberry), fresh raspberry (you can also use frozen or canned and either blackberries or a mixture of berries), marshmallows (plain or fruit-flavored), semi-sweet chocolate chips

dried garbanzo beans, dried navy beans, potatoes, peeled, left whole, onion, cut into quarters, peeled garlic cloves, kamut or 1 cup barley or 1 cup wheat berries or 1 cup rice, olive oil, tamari soy sauce, porcini mushroom, raisins or 1/2 cup another dried fruit, honey or 30 ml, cardamom, cumin, turmeric, sweet paprika, cinnamon, raw eggs, in their shells (optional)

oranges, fresh dark sweet cherries, pitted, sugar, lemon juice, black cherry or wild berry herbal tea bags, boiling water, liquid fruit pectin

rice flour, sweet rice flour, tapioca flour, baking soda, baking powder, salt, xanthan gum, sugar or 1/8 tsp stevia powder, eggs, vegetable oil, soymilk or 1/3 cup water or 1/3 cup fruit juice, currants (optional) or 1/2 cup raisins (optional) or 1/2 cup nuts (optional) or 1/2 cup berries (optional)

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

water, ginger juice, fine quality semi-sweet chocolate, chopped, ground ginger , if you can tsp make ginger juice, omit and bump up the to 1 heaping tbsp, suggestion : fresh berries, fresh fruit chunks, marshmallows

frozen lb cake, sweet sherry, raspberry jam, mixed berries (sliced strawberries, raspberries, blackberries, blueberries), kiwi fruit, peeled and cut into chunks, peaches, peeled, pitted and cut into chunks, egg yolks, sugar, vanilla extract, whole milk, whipping cream, powdered sugar, strawberries, for garnish

qt. fruit or berries, self rising flour, sugar, egg, sweet milk, butter or margarine