BERRY GLAZE
Use this to make our Glazed Profiteroles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 3
Steps:
- Stir together sugar, preserves, salt, and 2 tablespoons water in a medium bowl until smooth.
STRAWBERRY GLAZE FOR DOUGHNUTS
Steps:
- Whisk together the confectioners' sugar, jam, lemon juice and 2 tablespoons water in a medium bowl until well combined and smooth.
LEMON BUNDT CAKE WITH BERRY RHUBARB GLAZE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
- Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
- Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
- Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
- When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.
FABULOUS CHEESECAKE WITH BLUEBERRY GLAZE
Thumbing through my Mother's Recipe Box I discovered this recipe clipped from Southern Living, 1975. Cooking time include time to chill.
Provided by Bev I Am
Categories Cheesecake
Time 5h30m
Yield 1 10" Cheesecake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F.
- Prepare Graham Cracker Crust (**See Recipe below).
- Combine cream cheese and cottage cheese; beat until smooth and creamy.
- Gradually add sugar, beating well.
- Add eggs, and beat until well combined.
- Add cornstarch, flour, lemon juice, and vanilla; blend well.
- Add butter and sour cream, beating until smooth.
- Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
- Turn off oven; all cheesecake to stand in oven 2 hours.
- Remove from oven; cool completely.
- Remove from pan; chill.
- Top with Blueberry Glaze (***recipe follows)
- **To Make Graham Cracker Crust:.
- Combine all ingredients, press into bottom of a 10" springform pan.
- ***To Make Blueberry Glaze:.
- Combine sugar and cornstarch ina small saucepan; blend thoroughly.
- Gradually stir in water.
- Crush 1/2 cup blueberries; add to sugar mixture.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Continue to boil about 2 minutes or until mixture is clear.
- Cool.
- Arrange remaining blueberries over top of chilled cheesecake.
- Pour cooled glaze over berried.
- (Makes 1 1/3 cups).
Nutrition Facts : Calories 744.5, Fat 43.6, SaturatedFat 24.4, Cholesterol 192.1, Sodium 547.8, Carbohydrate 78.8, Fiber 1.2, Sugar 61.6, Protein 12.6
BROWN SUGAR-CHIPOTLE SALMON WITH HONEY-BERRY GLAZE
Provided by Jan Schroeder
Categories Fish Pepper Sauté Quick & Easy Blackberry Lime Salmon Spice Spring Honey Bon Appétit Oregon
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.
- Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.
- Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce.
BERRY GLAZE
Steps:
- STIR TOGETHER ingredients in a medium bowl until smooth. Add more water, 1/2 teaspoon at a time, stirring to achieve desired consistency. Glaze can be stored in an airtight container at room temperature up to 3 days.
GLAZED FRESH BERRY PIE
This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things.
Provided by JacquelynLee
Categories Tarts
Time 50m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
- To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
- In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
- Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
- Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.
Nutrition Facts : Calories 391.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 54.3, Sodium 165.1, Carbohydrate 48.6, Fiber 2.3, Sugar 31.7, Protein 2.4
NO-BAKE CHEESECAKE WITH BERRY GLAZE
You'll never guess what creates the fruity glaze atop this creamy, 15-minute cheesecake. But we're lousy at keeping secrets: It's raspberry flavor JELL-O!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Cook 1 cup strawberries and 2 Tbsp. water in small saucepan on medium heat 3 to 5 min. or until strawberries are softened, stirring constantly. Remove from heat.
- Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Bring 1/4 cup of the remaining water to boil. Add to unflavored gelatine; stir until completely dissolved. Beat cream cheese and sugar in large bowl with mixer until blended. Add cooked strawberries and unflavored gelatine; mix well. Gently stir in whipped cream; pour over crust. Top with raspberries and remaining strawberries. Refrigerate 2 hours.
- Use remaining water and ice to prepare raspberry gelatin as directed on package, using the Speed-Set Method; slowly pour over cheesecake. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 13 g, Protein 3 g
BERRY-GLAZED CHOCOLATE CAKE
From St. Louis, Missouri, Betty Checkett writes, "This recipe was given to me by my niece and is wickely delicious! It is really quite easy to prepare."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine the glaze ingredients. cook and stir over low heat until smooth. Brush over cake. Let stand for 10 minutes or until set., Place cocoa in a small saucepan. Stir in cream and butter until smooth. Cook and stir over low heat for 2 minutes or until thickened. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Cool slightly; drizzle over cake. Let stand until set.
Nutrition Facts : Calories 470 calories, Fat 23g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 511mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
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