Berry Snack Wrap Recipes

HONEYED LEMON-BERRY SNACK CAKE

Steps:

• For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
• In a medium bowl, sift together the flour, baking powder, salt and baking soda. In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
• In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest. Pour the wet ingredients into the flour, and fold gently to blend. Add about one-third of the whipped egg whites to the batter, and stir to blend well. Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
• Remove the berries from the freezer. Scrape half of the batter into the prepared pan and smooth evenly. Sprinkle half of the frozen berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
• Cool for 10 minutes in the pan set on a wire rack.
• For the glaze: Whisk together the honey and lemon juice in a small bowl.
• Spoon the glaze over the warm cake, letting it absorb before adding more. Cool the cake completely, and then slice and serve.

BERRY BASKET CAKE

Steps:

• Make, bake and cool cake mix in 2 (9-inch) round cake pans using water, oil and eggs as directed on box. Wrap or bag 1 cooled cake layer; freeze for a future use.
• To make the meringue, heat oven to 375°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until frothy. Gradually add sugar, beating until stiff peaks form. Stir in vanilla. Spoon meringue over remaining cooled cake layer, making bowl in center of cake for berries.
• Bake 12 to 15 minutes or until meringue is golden brown. Cool completely on cooling rack.
• At serving time, gently stir berries with honey to coat. Fill bowl in cooled cake with berries.

FROZEN BERRY CRISP

Steps:

• Mix berries, white sugar, and cornstarch together lightly. Set aside.
• Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
• Bake in the preheated oven until golden, about 1 hour.

SAUSAGE SNACK WRAPS

Steps:

• Heat oven to 375 degrees.
• Separate dough into 4 rectangles. Press to seal perforations.
• Cut each rectangle in half crosswise. Cut each half in three pieces.
• Place sausages on each strip of dough and roll-up.
• Bake at 375 degrees on ungreased cookie sheet for 12-15 minutes or until golden brown.
• Serve warm with ketchup and mustard, if desired.

BERRY LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

THE ULTIMATE BERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

BERRY CURD

Steps:

• Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. , In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla., Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.