Berry Cream Dream Recipes

Steps:

• Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.

Steps:

• Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.

Steps:

• 1. In a mixing bowl using beaters, dissolve yeast in warm water. With the mixer on low speed, stir in milk, sugar, oil, salt, and eggs until combined.
• 2. Slowly add 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Replace beater with a dough hook, knead in medium-low speed until smooth and elastic, about 5 minutes.*
• 3. Place in greased bowl; turn greased side up. Cover with plastic wrap that has been sprayed with cooking spray. Set aside to rise in a warm place until about double in size, about 2 hours.
• 4. While dough rises, prepare the fruit filling. Place sliced strawberries and blueberries in a 1-quart pot along with water, sugar, and cinnamon. Heat until the fruit is soft. With a potato masher crush the fruit leaving some bits and pieces for texture. Bring to boil.
• 5. In a separate bowl, mix corn starch and 3 - 4 tablespoons of water. When the fruit mixture is at full boil, add corn starch mixture slowly and blend thoroughly with a whisk. Mixture should thick nicely rather quickly to the consistency of a loose jam type mixture. Set aside to cool.
• 6. While the fruit mixture cools, make the cream cheese filling. In a mixing bowl, mix softened cream cheese, egg yolk, sugar, and vanilla extract. Scrape the bowl once, mixing until smooth and well blended.
• 7. When dough is ready, punch down dough. Cover with inverted bowl; let rest for 15 - 20 minutes.
• 8. When dough is done resting, preheat over to 350 degrees. Divide dough into two equal portions. Roll out one portion on lightly floured counter. Roll out into a rectangular shape about 15 inches long and 8 inches wide.
• 9. Cover large cookie sheet with cooking spray cooking sheet. Place dough on the center of a cookie sheet. With a sharp knife or pizza cutter, place 10 - 12 evenly spaced slices along each side creating strips. Slice carefully leaving the center 1 - 2 inches of dough unsliced, creating a 'bed' for the fruit and cream cheese mixtures.
• 10. With a plastic spatula or spoon, scoop about half of the cream cheese mixture on the 'bed' of the dough allowing some to get close to the inner edge of the sliced dough.
• 11. Place half of the fruit mixture on top of the cream cheese mixture. Spread the fruit mixture so it covers the majority of the cream cheese mixture.
• 12. Flip ends of dough over onto of the mixtures. Pick up one strip of sliced dough from each side of the pastry and pull up gently and tuck one under the other to tie.
• 13. Repeat until all stripes of sliced dough have been tied. Using a second cookie sheet, repeat this entire process with the other portion of dough.
• 14. In preheated oven, bake at 350 degrees for 25 - 30 minutes. Make sure to only place one cookie sheet at a time in oven.
• 15. When the first pastry is done, place the pan on a rack to cool. Then place the second pastry on a cookie sheet to bake. While the first pastry is cooling on the pan, make the glaze.
• 16. In a mixing bowl, beat powdered sugar, softened butter, vanilla, and hot water until smooth.
• 17. When the first pastry is cool enough to move, place it on the wire rack and cool completely. Follow the same cooling steps for the second pastry as well. When both pastries are completely cooled, drizzle glaze over both. You can serve immediately or wait until the glaze has set, about 15 minutes.
• 18. *If a dough hook is not available, turn the dough out onto a lightly floured surface. Knead until smooth and elastic for about 5 minutes.

Steps:

• Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
• In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
• Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
• Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
• Flavor Variations
• Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
• Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
• Use Another Pan
• Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
• Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.

Steps:

• In a large bowl, dissolve strawberry and raspberry gelatin in boiling water. Stir in cold water and strawberry and raspberry yogurt until blended. Chill until syrupy, about 1 hour., Fold in strawberries and whipped topping. Spoon into individual dishes. Chill until firm, about 4 hours. Serve with fresh berries if desired.

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Steps:

• In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.