Kick Off Summer with 23 Berry Delicious Dessert Recipes!

May 29, 2015 by nettiemoore11 5 Comments

This post originally aired on Parade Community Table.

What’s one to do when they have an abundance of fresh berries? It’s easy to just gobble up the entire container – I know, I’ve done it many times – but wait! Why not bring that berry deliciousness to a whole new level of decadence?

From dreamy cakes to delectable pies, finger licking cupcakes to exciting breakfast fare, it’s all here and it’s all berry, berry good! Raspberries, blackberries, strawberries, and blueberries steal the spotlight in these amazing desserts and breakfast treats.

Grab a quart of your favorite berries and prepare yourself to drool over these 23 delicious and easy recipes, sure to become favorites in your kitchen!

These delicious Blackberry Pie Bars feature a buttery crust with a juicy blackberry center and a succulent crumbly topping. Recipe from Moore or Less Cooking Food Blog.

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BERRY CRUMBLE PIE

July 12, 2014 by nettiemoore11 8 Comments

Pie is my favorite food group. In my book, it really can be a breakfast, lunch or dinner entree for me or not JUST a dessert. Berry Pie is my ultimate weakness…. I can be full after eating an eight course meal and a berry pie is offered as a dessert, no problem, there is always space available in my tummy.

Ii seemed like a good idea to bake even though it was 90 degrees outside. But inside we had the AC at 65 degrees, perfect for baking. Before I arrived in LA, Susan bought all of the baking supplies known to man. Susan requested Crispy Thin Chocolate Chip Cookies and Arthur requested a PIE. Since we had a plethora of blueberries, raspberries and blackberries….a bountiful creation was in the making.

I just had a facebook party inviting all food bloggers to share their favorite berry recipes on my Moore or Less Cooking Facebook Page and Who Needs a Cape shared her delightful Blueberry Crumble Pie. Some recipes just stop me in my tracks and I need to make them ASAP. This was one of them! Since I had a limited amount of blueberries and enough of every other kind of berry in the freezer, it was full speed ahead!

Arthur couldn’t wait for the pie cool, who am I kidding, neither could I. We each had a slice and then the MMMMMMMMM sounds just wouldn’t quit. We even gave a slice to the sweetest mailman Ray, it made his day. So this turned out to be our breakfast the next day, and a snack, and a dessert. Neighbors stopped by and they were given pie, everyone was in pie heaven…..

The perfect balance of sweet and tart with a delicious crumble. I used a Trader Joe’s Pie Crust, it was perfectly flaky and tasted like homemade. I like to use a crust for crumbles, it kind of holds it all together when serving, but if you don’t feel like baking one, it will still be delicious!

RECIPE

6 cups of frozen mixed berries ( Blueberries, Raspberries, Blackberries)
1 Tablespoon lemon juice
1 teaspoon Vanilla
1/2 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 stick butter softened
1/2 – 1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 pre- made frozen Trader Joe’s Pie Crust (thawed)

DIRECTIONS

Preheat oven to 350 degrees F
In a bowl, mix berries with lemon juice, vanilla, 1/2 cup flour, 1/2 cup brown sugar and 1/2 granulated sugar, set aside.
Use a fork, two knives or pastry cutter to mix together ingredients for crumble; butter, 1/2 cup flour, 1/2 cup brown sugar and 1/2 cup granulated sugar. Add the extra flour to the crumble mixture until it is completely mixed and crumbly.
Roll out pie crust into a 9 inch pie pan, flute the edges.
Pour berry mixture into pie crust.
Cover the berries with the crumble mixture.
Bake for 1 hour until golden and bubbly.
Let pie cool before serving, it makes it much easier to serve.

RECIPE adapted from Who Needs a Cape Blueberry Crumble Pie

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Blueberry Raspberry Bars

June 19, 2014 by nettiemoore11 20 Comments

This is the weather that we Mainers have been waiting for all year. The kind we dream about on the day after Christmas and we know it will be coming around in oh… about 180 days….. we hold on to that thought and when a day like today happens, we cry and cry…..ok, well maybe I am exaggerating, but I actually do cry when it snows… Where was I?? Oh yeah…Warm, long days, cool nights. Perfect for long evening walks after supper. Longer days means longer baking days. My perfect kind of day. When I turn the oven on and hubs comes in the kitchen and says, “Wow, it’s hot out!” and I snap back, “SHHHHHH, you will jinx us all with your complaining about it being hot out!!” I have been praying for this for months!! No complaining!

I get over zealous when I am baking because I have a million ideas going on. I figure, everything is mis en place, keep going, like a bakery assembly line. But then I realize, who is going to eat all of this??? Also when food shopping. I think I went over board on blueberries and raspberries, how can that be a bad thing I ask you??

These bars are like a Blueberry- Raspberry – better – than- Pie- Dream. I love Pie, any kind of pie, but especially berry pie. I was raised eating pie as the best dessert you can ever have. These are better than pie because it is half the work of making a pie and all the flavor of summer.

Those edges are crispy, buttery berry gooeyness, that you just want to last forever. You can slice them small or slice them bigger like some people do in my family, we won’t mention any names, but they are male.

RECIPE

Ingredients:
1 cup granulated sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold, unsalted butter, cut into cubes
1 egg
1/4 tsp salt
zest from one lemon
Filling
2 Tbsp lemon juice
4 cups blueberries/raspberries (whatever proportions your prefer)
2/3 cup granulated sugar
4 tsp cornstarch

Directions
Preheat oven to 375 degrees F and grease a 9×13 inch pan. .
For the crust, in a medium bowl, stir together 1 cup sugar, 3 cups of flour, and 1 tsp baking powder. Mix in salt and lemon zest. Using a fork, blend in egg and butter. Press half of the dough into the pan to form the crust.
In another bowl, stir together 2/3 cups sugar, lemon juice, and corn starch. Fold in strawberries and blackberries. Spread the berries over the crust. add remaining dough over the top of the berries.
Bake for 45 minutes until top is lightly brown. Cool completely. Makes up to 24 bars.

Recipe adapted from Annie’s City Kitchen

LINKED UP

Kick Off Summer with 23 Berry Delicious Dessert Recipes!

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BERRY CRUMBLE PIE

The perfect balance of sweet and tart with a delicious crumble. I used a Trader Joe’s Pie Crust, it was perfectly flaky and tasted like homemade. I like to use a crust for crumbles, it kind of holds it all together when serving, but if you don’t feel like baking one, it will still be delicious!

RECIPE

6 cups of frozen mixed berries ( Blueberries, Raspberries, Blackberries)

1 Tablespoon lemon juice

1 teaspoon Vanilla

1/2 cup flour

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 stick butter softened

1/2 – 1 cup flour

1/2 cup brown sugar

1/2 cup granulated sugar

1 pre- made frozen Trader Joe’s Pie Crust (thawed)

DIRECTIONS

Preheat oven to 350 degrees F

In a bowl, mix berries with lemon juice, vanilla, 1/2 cup flour, 1/2 cup brown sugar and 1/2 granulated sugar, set aside.

Use a fork, two knives or pastry cutter to mix together ingredients for crumble; butter, 1/2 cup flour, 1/2 cup brown sugar and 1/2 cup granulated sugar. Add the extra flour to the crumble mixture until it is completely mixed and crumbly.

Roll out pie crust into a 9 inch pie pan, flute the edges.

Pour berry mixture into pie crust.

Cover the berries with the crumble mixture.

Bake for 1 hour until golden and bubbly.

Let pie cool before serving, it makes it much easier to serve.

RECIPE adapted from Who Needs a Cape Blueberry Crumble Pie

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Blueberry Raspberry Bars

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The perfect balance of sweet and tart with a delicious crumble. I used a Trader Joe’s Pie Crust, it was perfectly flaky and tasted like homemade. I like to use a crust for crumbles, it kind of holds it all together when serving, but if you don’t feel like baking one, it will still be delicious!

RECIPE

6 cups of frozen mixed berries ( Blueberries, Raspberries, Blackberries)

1 Tablespoon lemon juice

1 teaspoon Vanilla

1/2 cup flour

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 stick butter softened

1/2 – 1 cup flour

1/2 cup brown sugar

1/2 cup granulated sugar

1 pre- made frozen Trader Joe’s Pie Crust (thawed)

DIRECTIONS

Preheat oven to 350 degrees F

In a bowl, mix berries with lemon juice, vanilla, 1/2 cup flour, 1/2 cup brown sugar and 1/2 granulated sugar, set aside.

Use a fork, two knives or pastry cutter to mix together ingredients for crumble; butter, 1/2 cup flour, 1/2 cup brown sugar and 1/2 cup granulated sugar. Add the extra flour to the crumble mixture until it is completely mixed and crumbly.

Roll out pie crust into a 9 inch pie pan, flute the edges.

Pour berry mixture into pie crust.

Cover the berries with the crumble mixture.

Bake for 1 hour until golden and bubbly.

Let pie cool before serving, it makes it much easier to serve.

RECIPE adapted from Who Needs a Cape Blueberry Crumble Pie

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