BANBERRY SURPRISE CAKE
Years ago, a co-worker brought this cake to work. It has become one of my husband's favorite cakes.
Provided by Cecelia Huddleston
Categories Cakes
Number Of Ingredients 8
Steps:
- 1. Bake cake according to box directions in a greased and floured 13 x 9" pan. Cool completely. Mix Jell-O and water; then add soda pop. Cool completely. Using the handle of a wooden spoon, poke holes in cake and pour Jell-O mixture over entire cake being sure it goes in all the holes. Slice bananas and cover entire cake. Mix pudding mix with milk. Let thicken slightly. Fold in Cool Whip and spread over cake. Refrigerate.
BLUEBERRY SURPRISE
This recipe came from my son's mother-in-law, Trudy Rawls. My husband is a big time blueberry lover, so he made sure we got this recipe. You could use any other flavor pie filling. But around my house, it has got to be blueberry.
Provided by Debbie Thurmond
Categories Fruit Desserts
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Mix the crust ingredients together and press into a greased 9 x 13 inch pan. Bake at 350 degrees until crisp, about 10-12 minutes.
- 2. Mix together cream cheese, confectioner's sugar, and Cool Whip. Spread over the prepared crust
- 3. Gently and evenly top with the blueberry pie filling. Refrigerate until set and ready to serve.
BERRY SURPRISE
This recipe is great for the summer. Not to mention it tastes delicious.
Provided by BRAT87
Categories Drinks Recipes Smoothie Recipes Strawberry
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- In a blender, combine strawberries, pineapple chunks, raspberries and limeade. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 166 calories, Carbohydrate 42.1 g, Fat 0.5 g, Fiber 4.7 g, Protein 1.3 g, Sodium 2.1 mg, Sugar 35.7 g
BANBURY CAKES
The Banbury cake reigns in the Midlands. Try this quick recipe for a teatime treat, lovely with a cup of Earl Grey
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h
Yield Makes 10
Number Of Ingredients 10
Steps:
- Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
- Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
- Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
- When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they're excellent spread with a little salted butter.
Nutrition Facts : Calories 294 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.57 milligram of sodium
NO-BAKE SPRING BERRY PIE RECIPE BY TASTY
Here's what you need: graham crackers, melted butter, cream cheese, maple syrup, blueberry, strawberry, water, lemon juice, sugar, cornstarch
Provided by Jordan Kenna
Categories Desserts
Yield 8 slices
Number Of Ingredients 10
Steps:
- Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
- Pour the graham cracker crumbs into a medium bowl with the melted butter. Mix until the crumbs take on the character of a coarse, wet sand.
- Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumbs firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
- In a medium-sized bowl, whisk together cream cheese and maple syrup. Once combined, pour the mixture into pie crust and return it to refrigerator to chill.
- Meanwhile, add half of the blueberries and strawberries to a saucepan over medium heat. Then add the lemon juice, sugar, and half of the water.
- Cook for 2-4 minutes or until sugar is dissolved and berries begin to expel their juice, creating a loose, deep-red mixture.
- In a small bowl or ramekin, mix cornstarch and remaining water into a smooth paste.
- Add the cornstarch mixture to the berries and cook for an additional 2 minutes, until the filling thickens. Remove from heat and set aside, allowing the mixture to cool for 5 minutes.
- Remove the chilled pie crust with the cream cheese layer from the refrigerator. Take the remaining blueberries and strawberries and evenly distribute them over the top of the cream cheese layer.
- Next, pour the cooked berry mixture over the top of the fresh fruit and cream cheese, filling in the rest of the pie crust. Spread the filling evenly.
- Chill the pie completely in the refrigerator for 1.5-2 hours before serving.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 21 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, Sugar 14 grams
BANBERRY SURPRISE
This recipe is from my local Sunday paper. I haven't had a chance to make it yet but it sure looks good!!!
Provided by b4uc1or2
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix and bake cake mix by package directions in 9x13 pan.
- Dissolve gelatin in boiling water, add strawberry soda. Refrigerate until syrupy.
- Punch holes in cake with something such as a potato peeler and pour strawberry syrup over it.
- Cover with thickly sliced bananas.
- Mix vanilla pudding with half and half. Fold in whipped toppng and spread over cake.
- Refrigerate.
- Note: Number of bananas are an estimate. Completely cover the cake with bananas.
Nutrition Facts : Calories 523.5, Fat 19.1, SaturatedFat 9.1, Cholesterol 43.9, Sodium 700.1, Carbohydrate 83.8, Fiber 1.5, Sugar 57.8, Protein 6.6
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
BANBURY CAKES
These oval cakes date back to Tudor days and were originally sold around the town from special lidded baskets, wrapped in white cloths to keep them warm.
Provided by MarieRynr
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Set the oven to 425ºF or Mark 7.
- Mix the melted butter, fruit, peel, sugar and spice together in a bowl, mixing well.
- Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles.
- Divide the fruit mixture evenly between them, then dampen edges of the pastry circles and draw up into the center, sealing well.
- Turn over, and with hands, gently form the cakes into ovals, then press down very gently with a rolling pin.
- Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar.
- Place on lightly greased baking trays and bake for 15 to 20 minutes, or until golden.
- Serve slightly warm.
Nutrition Facts : Calories 251.9, Fat 13.7, SaturatedFat 4.6, Cholesterol 7.6, Sodium 92.4, Carbohydrate 31.1, Fiber 1.2, Sugar 16.6, Protein 2.6
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