Recipes FILTERED BY berries

• 1 cup chopped dried strawberries
• 2 1/4 cup flour
• 1 cup white chocolate chips
• 1 egg, plus 1 yolk
• 2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, room temperature
• 1 cup light brown sugar

Method:

• Preheat oven to 350°
• IN bowl of stand mixer cream butter and sugar together until light and fluffy, about 2 minutes. scraping sides as needed.
• Add in egg and yolk and beat until mixed well. Add vanilla.
• With mixer on medium mix in your baking soda, baking powder and salt. Beat for 30 seconds until combined.
• Turn mixer to low and mix in flour until evenly incorporated.
• Stir in strawberries and white chocolate chips
• Place by heaping tablespoon or cookie scoop onto a parchment lined baking sheet and bake for 9-11 minutes until edges are lightly golden.
• Allow to cool on a cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

• 1 cup Dried Blueberries
• 1/4 c Finely ground pecans
• 1/4 c Light brown sugar
• 1 tsp. Vanilla extract
• 1 Egg
• 3/4 cup  Sugar
• 1/2 cup   milk
• 1 Pinches salt
• 1 tb Orange zest; finely chopped
• 1 cup  Orange juice
• 1/4 tsp. Ground cinnamon
• 2 tsp. Baking Powder
• 2 tb Flour
• 1 tsp. Orange zest; finely chopped
• 4 tb Unsalted butter; room
• 2 cup  All-purpose flour
• 3 tb Unsalted butter; room

Method:

• Placed the dried blueberries and orange juice in a small saucepan and bring to a boil.
• Remove from heat and let sit 30 minutes, then drain. 2. Preheat oven to 375 degrees F. Butter a 9 x 5-inch loaf pan.
• Mix together the brown sugar, pecans, flour, butter, orange zest, and cinnamon in a small bowl and set aside.
• In a medium bowl stir together the milk, vanilla, butter, and egg until smooth. Sift the flour, baking powder, and salt together and fold into the wet ingredients.
• Fold in the reserved blueberries and orange zest. Scrape the batter into the prepared pan and sprinkle with the topping.
• Bake for approximately 50 minutes until the topping is golden brown (if a toothpick is inserted into the center it should come out clean).
• Cool in the pan on a wire rack for 5 minutes and remove.

• 125g Pitted prunes, and roughly chopped
• 150g unsalted butter
• 150g dark cooking chocolate
• 3 eggs
• 100g caster sugar
• 100g muscovado sugar
• 1 tsp ground star anise
• 100g plain flour
• ½ tsp salt

Method:

1 Preheat the oven to 180C/350F/gas mark 4 and grease and line a 20cm-square, deep-sided cake tin.

2 Melt the butter with the chocolate in a bowl suspended over a saucepan of simmering water (alternatively, use short, sharp bursts in a microwave).

3 In a separate bowl, beat the eggs, sugars and anise together until the mixture is creamy and thick. Mix the melted chocolate and butter into the egg and sugar mixture.

4 Sift the flour and salt into the chocolate mixture. Beat together briefly until smooth. Fold in the prunes.

5 Pour the mixture into the tin and bake in the oven for 20–25 minutes. Be sure to not overcook the brownie. It should be just firm to the touch and still gooey inside.

6 Leave them to cool in the tin before cutting them into squares.

• 1 cup  Dried cranberries
• 3/4 cup each sugar and water
• pinch of salt
• mint
• vinegar

Method:

• Bring 1 cup cranberries, 3/4 cup each sugar and water 1/2 cup dried cranberries and a pinch of salt to a boil.
• Reduce the heat to medium; simmer until the berries pop and the chutney thickens, 10 minutes; cool slightly.
• Stir in 1/2 cup chopped cranberries, 1/4 cup chopped mint and 2 tablespoons cider vinegar