Best 18 Berry Butter Recipes

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Indulge in a culinary journey with our delightful collection of berry butter recipes. From the classic strawberry butter, known for its vibrant hue and sweet-tart flavor, to the unique blueberry butter, bursting with juicy blueberries and a hint of tang, each recipe promises a taste sensation. Discover the elegance of raspberry butter, with its delicate aroma and subtle sweetness, perfect for adding a touch of sophistication to your dishes. For those who love a tropical twist, our mango butter recipe offers a vibrant yellow color and a burst of tropical flavor, sure to transport your taste buds to a beach paradise. And for a unique twist, try our blackberry butter, with its deep purple color and rich, slightly tart flavor, that adds a touch of elegance to your culinary creations. Whether you spread it on toast, use it as a glaze for meats, or incorporate it into your baking, these berry butters are culinary gems that will elevate your meals to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

BERRY SCONES WITH ORANGE HONEY BUTTER



Berry Scones with Orange Honey Butter image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 6 large scones

Number Of Ingredients 12

1 quart heavy cream
Zest of 1 orange
1/2 cup honey
Pinch salt
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried
3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones

Steps:

  • You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
  • In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
  • For the scones:
  • Preheat oven to 400 degrees F.
  • In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
  • Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
  • Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
  • Serve warm with the Orange Honey Butter.

BERRY APPLE-BUTTER PIE



Berry Apple-Butter Pie image

The deliciously tart apple butter filling in this pie has a deep rosy color, bolstered by raspberries and blackberries. Apples with darker red skins will produce a filling that contrasts beautifully with the decorative golden brown crust: We opted to top the pie with triangle cutouts, but you could use any shape, or even substitute a woven lattice. You can make the apple butter up to 5 days ahead and refrigerate it in an airtight container, but the pie itself is best the day it is made. Store leftovers at room temperature, tightly covered with plastic wrap.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

8 to 10 medium red-skinned apples (about 4 pounds/1.8 kilograms), such as Rome, Jonathan, McIntosh, Gala, Cortland or Zestar, cored and diced
1 cup/200 grams granulated sugar
1 ¼ teaspoons ground ginger
2 tablespoons cider vinegar
½ cup/120 milliliters apple cider
6 ounces/170 grams raspberries
6 ounces/170 grams blackberries
Perfect Pie Crust, doubled, prepared for a fruit pie and chilled
1 large egg
Egg wash (1 large egg mixed with 1 tablespoon water), for finishing
Turbinado sugar, for finishing

Steps:

  • Make the apple butter: In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider. Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
  • Add the raspberries and blackberries and stir to combine. Cook for 1 minute, stirring to prevent scorching, then turn off the heat. Use a potato masher or immersion blender to break the mixture down to a coarse purée, being careful not to turn it into a paste.
  • Return the pot to medium heat and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes; the apple butter is ready when you can dip a spoon into the pot and lift it out without any of the mixture dripping. You should have about 5 cups of apple butter. If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups. Cool completely.
  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • In a medium bowl, whisk the egg into the cooled apple butter until well combined. Pour into the prepared crust and smooth into an even layer. Refrigerate while you prepare the top crust, about 15 minutes.
  • Roll out second disk of dough to ¼-inch thickness. Cut out triangles with 1-inch sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3-inch border. (You don't want cutouts on the portion you're going to crimp.) You can use a cutter, trace from a paper stencil or cut the shapes freehand with a paring knife. Place the cutouts at least ¾ inch apart. Remove and discard the cutouts, or egg wash them and use the same day to decorate another pie.
  • Remove the pie from the refrigerator. Starting at one end of the top crust, gently roll up the crust onto the rolling pin. Gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie. Trim away any excess crust with scissors, leaving ½ inch all the way around the outside rim of the pie plate. Pinch the edges together to seal, tuck them under, and crimp as desired. Return the pie to the refrigerator and chill for 30 minutes.
  • While the crust chills, place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and egg wash the top crust. (Don't egg wash the crimped edges; they'll brown on their own.)
  • Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. If the crust is browning too quickly, you can tent it with foil in the last 10 to 15 minutes.
  • Cool pie on a rack at least 40 minutes before slicing and serving. The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.

PUMPKIN SCONES WITH BERRY BUTTER



Pumpkin Scones with Berry Butter image

These delightful scones are perfect on a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a basket. -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Time 40m

Yield 8 scones (about 1/2 cup butter).

Number Of Ingredients 16

2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar
DOUGH:
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 large egg
1/2 cup canned pumpkin
1/3 cup 2% milk
2 tablespoons chopped pecans, optional

Steps:

  • Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour., In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired. , Turn dough onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.

Nutrition Facts : Calories 392 calories, Fat 24g fat (15g saturated fat), Cholesterol 88mg cholesterol, Sodium 391mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

THREE BERRY BUTTER CAKE



Three Berry Butter Cake image

Categories     Cake     Milk/Cream     Mixer     Berry     Dairy     Fruit     Breakfast     Dessert     Bake     Picnic     Blackberry     Blueberry     Raspberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter
1/4 cup heavy cream
3 large eggs at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon salt
2 teaspoons finely grated fresh lemon zest
2 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups cake flour (not self-rising)
6 cups mixed berries (1 3/4 ponds) such as raspberries, blackberries, and blueberries
2 tablespoons confectioners sugar

Steps:

  • Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
  • Heat butter with cream in a small saucepan over low heat until melted, then cool.
  • Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
  • Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.
  • Run a knife around edge of cake, then invert rack over cake and flip cake onto it. Remove wax paper and reinvert onto a platter.
  • Just before serving, dust with confectioners sugar.

PEANUT BUTTER, BANANA AND BERRY COOKIE PIZZA



Peanut Butter, Banana and Berry Cookie Pizza image

This irresistible fruit pizza is a peanut butter lover's dream come true, with a peanut butter cookie base topped with creamy peanut butter, strawberries and bananas.

Provided by Cindy Rahe

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
1/2 cup creamy peanut butter
1 banana, sliced
1 cup sliced fresh strawberries or favorite berries
Miniature chocolate chips, if desired
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Using pencil, trace 9-inch circle onto sheet of cooking parchment paper. Place paper pencil side down on cookie sheet.
  • Make cookie mix dough as directed on pouch. Spread dough on parchment paper in even layer, keeping dough within shape of traced circle as best as possible.
  • Bake in center of oven 25 to 30 minutes or until cookie is firm around edge and soft, but just done, in center. Remove from oven to cooling rack. Cool about 15 minutes.
  • Spread peanut butter in even layer on slightly warm cookie. Cool completely.
  • Arrange banana and strawberry slices on top. Sprinkle with chocolate chips and powdered sugar. Cut into wedges to serve.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER BERRY SMOOTHIE



Peanut Butter Berry Smoothie image

Creamy peanut butter and frozen mixed berries come together in this smoothie's answer to a classic PB&J.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Yield Makes about 2 cups

Number Of Ingredients 5

1 ripe banana, cut into pieces
1/4 cup creamy peanut butter
1 cup unsweetened almond milk
1 cup frozen mixed berries (about 4.5 ounces)
Pinch salt

Steps:

  • Blend all ingredients together until smooth.

TYLER FLORENCE'S BERRY SCONES WITH ORANGE HONEY BUTTER



Tyler Florence's Berry Scones With Orange Honey Butter image

I just saw Tyler make this on TV and it looks so good! He makes the butter from scratch using heavy cream and a food processor. How cool is that?

Provided by Chilicat

Categories     Scones

Time 35m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 12

1 quart heavy cream
1 orange, zest of
1/2 cup honey
1 pinch salt
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/8 cup cold unsalted butter, cubed
1 1/2 cups fresh mixed berries, washed and dried (e.g. blueberries, raspberries, blackberries)
3/4 cup buttermilk (leftover from orange butter)

Steps:

  • You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
  • In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
  • For the scones: Preheat oven to 400°F.
  • In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
  • Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
  • Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
  • Serve warm with the Orange Honey Butter.

PBJ CUPCAKES - BERRY CUPCAKES WITH PEANUT BUTTER FROSTING



PBJ Cupcakes - Berry Cupcakes with Peanut Butter Frosting image

A simple cupcake batter with strawberry extract and raspberry jam whisked in and peanut butter frosting. Made this for my very picky sister as an afternoon snack and she loved it! Great for kids, adults... anyone!

Provided by rapunzelbing

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
½ cup white sugar
1 large egg
1 teaspoon strawberry extract
½ cup milk
½ cup buttermilk
½ cup raspberry jam
½ cup peanut butter
½ cup butter, softened
4 cups confectioners' sugar
¼ cup milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  • Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.
  • Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
  • Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
  • Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 76.6 g, Cholesterol 47.6 mg, Fat 17.9 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 8.8 g, Sodium 338.7 mg, Sugar 60.1 g

BERRY BUTTER



Berry Butter image

Delicious raspberry and blackberry flavored butter for use on sweet breads, pancakes, waffles. You can substitute other berries and rather than forming rosettes with a pastry bag, use a butter mold. Extra rosettes or molds can be frozen individually on a cookie sheet, then kept in a covered airtight container in the freezer. Cook time is chill time.

Provided by sugarpea

Categories     Breakfast

Time 45m

Yield 1 cup berry butter

Number Of Ingredients 7

1/4 cup raspberries
1/4 cup blackberry
1/4 cup powdered sugar
1/2 teaspoon orange zest
1 pinch nutmeg
1 dash vanilla
8 ounces unsalted butter, softened

Steps:

  • In a food processor, blend all ingredients except butter until berries are pureed; add butter and process until thoroughly mixed with berries.
  • Place berry butter in a pastry bag with a star tip; pipe rosettes onto pan lined with waxed or parchment paper; refrigerate until butter sets; serve on cracked ice.

VANILLA-BROWN BUTTER CAKE WITH SPRING FRUIT AND BERRY COMPOTE, MINT OIL AND TOASTED MARSHMALLOW SAUCE



Vanilla-Brown Butter Cake with Spring Fruit and Berry Compote, Mint Oil and Toasted Marshmallow Sauce image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 20 servings

Number Of Ingredients 17

4 1/2 cups powdered sugar
2 1/3 cups almond flour
2 cups all-purpose flour
15 large egg whites
1 pound (4 sticks) unsalted butter
3/4 vanilla bean, split and seeds scraped
1 cup granulated sugar
1/4 cup corn syrup
4 large egg whites
1/2 pint blueberries
1/2 pint raspberries
1/2 pint strawberries, cut into quarters
1/2 pint golden figs, cut into sixths
2 to 4 tablespoons granulated sugar
4 leaves fresh mint, cut into chiffonade
3 tablespoons vegetable oil
1 bunch fresh mint, stemmed

Steps:

  • For the vanilla brown butter cake: Preheat the oven to 350 degrees F. Line the bottom of a 13-by-18-inch baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, almond flour, all-purpose flour and egg whites and mix on low until the ingredients combine without any visible lumps, approximately 1 minute.
  • Meanwhile, put the butter and scraped vanilla bean seeds in a 2-quart saucepan and cook on high heat, whisking occasionally. As the mixture cooks, the butter will begin to brown and it will start to smell amazing, about 15 minutes! The longer the butter and vanilla stay on the heat, the more "nutty" the final flavor will become. So cook it to your preference. Strain the mixture through a fine-mesh strainer into a bowl, reserving the brown butter.
  • Turn the stand mixer to the lowest speed and stream the hot brown butter into the batter, mixing for approximately 2 minutes.
  • Transfer the cake batter to the prepared baking sheet and bake until a cake tester comes out clean, 8 to 10 minutes. Let cool, then cut into rectangles about 4 inches by 1 1/2 inches.
  • For the toasted marshmallow sauce: In a small saucepan, combine the granulated sugar and 1/4 cup water and mix until the sugar is dissolved. Add the corn syrup to the sugar/water mixture. If there are any granules of sugar on the side of the saucepan, brush them down using a pastry brush dipped in water.
  • Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Mix the egg whites on high speed until soft peaks appear, then turn the mixer down to medium speed.
  • Place the saucepan on medium-high heat and cook the sugar mixture to thread stage, approximately 234 degrees F. Turn the stand mixer to high speed and stream in the cooked sugar. Continue to mix the meringue on high speed until the outside of the bowl feels cool to the touch, approximately 5 minutes.
  • For the spring fruit and berry compote: Combine the blueberries, raspberries, strawberries, figs, granulated sugar and mint in a mixing bowl and toss together. Let stand at least 5 minutes
  • For the mint oil: Put the oil and mint in a blender and blend for 1 to 1 1/2 minutes. Transfer to a saucepan, slowly bring to a simmer and cook for 1 to 2 minutes. Strain with a fine-mesh strainer, then let cool. Transfer the cooled mixture to a squeeze bottle.
  • To assemble: Spoon and drag about 2 tablespoons of the marshmallow onto each plate and toast the top with a kitchen blowtorch. Place a rectangle of cake on top of each, then divide the fruit among the cakes. Decorate the plates with the mint oil from the squeeze bottle.

BERRY-FILLED BUTTER RIBBONS



Berry-Filled Butter Ribbons image

Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. I change the sprinkles and even the type of chocolate to suit the season.-Amy Sauerwalt, Columbia, Maryland

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup boysenberry preserves
1 package (12 ounces) dark chocolate candy coating, melted
Assorted jimmies or sprinkles

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture., Using a cookie press fitted with a ribbon disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them)., Bake 6-8 minutes or until set (do not brown). Recut cookies if necessary. Remove from pans to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Dip each cookie halfway in candy coating; allow excess to drip off. Sprinkle with jimmies. Place on waxed paper; let stand until set., Freeze option: Wrap dough in waxed paper; place in a freezer container, and freeze. To use, thaw dough in refrigerator overnight or until dough is soft enough to shape with a cookie press. Proceed as directed.

Nutrition Facts : Calories 189 calories, Fat 10g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 94mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER BERRY DELIGHTS



Peanut Butter Berry Delights image

From Hays, Kansas, Rose Harman writes, "These cream-filled, chocolate-dipped berries make a fun snack for a shower or a pretty party dessert that inspires compliments."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 20-25 servings.

Number Of Ingredients 5

1/2 cup creamy peanut butter
5 tablespoons milk chocolate chips, melted and cooled
2 tablespoons whipped topping
20 to 25 large fresh strawberries
5 ounces semisweet chocolate, melted

Steps:

  • Line a baking sheet with waxed paper; set aside. In a small bowl, combine the peanut butter, melted milk chocolate and whipped topping., Beginning at the right of the stem, cut each strawberry in half diagonally. Scoop out the white portion from the larger half of each berry. Spread or pipe peanut butter mixture between the two halves; press gently. , Place on prepared pan; refrigerate for 15 minutes or until set. Dip bottom half of berries in semisweet chocolate. Place on pan. Refrigerate for 15-20 minutes or until set.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

SKILLET BERRY AND BROWN BUTTER TOAST CRUMBLE



Skillet Berry and Brown Butter Toast Crumble image

This is a great way to use up all the bits: a bag of frozen berries, those oats in the back of your pantry, some bread that may be past its prime. Feel free to reach for whatever frozen berries you might have on hand, and cinnamon, cardamom or any other sweet spice in place of the star anise. You could serve this with Greek yogurt instead of the cream or, if you'd like, some homemade or store-bought custard. Serve this as a brunch dish or as a late afternoon treat.

Provided by Yotam Ottolenghi

Categories     breakfast, brunch, snack, weeknight, pies and tarts, dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds/680 grams Braeburn or Gala apples (3 or 4), each peeled, cored and cut into 6 wedges
1 cup/100 grams superfine/caster sugar
1/2 cup plus 1 tablespoon/130 grams unsalted butter
1 1/2 teaspoons vanilla bean paste or vanilla extract
1 1/2 teaspoons ground star anise or cinnamon
4 ounces/115 grams stale, crustless sourdough, roughly torn into 1/2-inch/1-centimeter pieces (about 2 cups)
1 cup plus 2 tablespoons/100 grams rolled oats
1/2 teaspoon flaky sea salt
1 pound/450 grams frozen mixed berries
2/3 cup/160 milliliters heavy cream (double cream), chilled

Steps:

  • Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
  • Add the apples, half the sugar, 2 tablespoons/30 grams butter, 3/4 teaspoon vanilla and 1/2 teaspoon star anise to a large, ovenproof skillet, and stir to combine. Transfer to the oven to bake about 20 minutes, stirring halfway, until the apples have softened but still retain their shape.
  • While the apples are baking, add the remaining 7 tablespoons/100 grams butter to a large frying pan over medium-high heat. Once melted, cook for about 4 minutes, swirling the pan often, until nicely browned and nutty, adjusting the temperature as needed to avoid burning. Transfer the browned butter to a large heatproof bowl and return the pan to the heat. Add the torn sourdough and cook, stirring often, for 2 minutes, until lightly toasted, then add to the bowl with the butter. Return the pan to the heat and add the oats and cook, stirring often, until lightly toasted, another 2 minutes. Add the oats to the bowl, along with the salt, remaining sugar and star anise, and stir to combine.
  • When the apples are ready, stir in the frozen berries plus 2 tablespoons water, then top evenly with the bread mixture. Return to the oven, turning the heat down to 350 degrees Fahrenheit/185 degrees Celsius, and bake for 30 minutes, or until golden and bubbling. Leave to cool and settle for about 5 to 10 minutes.
  • Add the cold cream and remaining 3/4 teaspoon vanilla to a small bowl and stir to combine. Serve the crumble warm, with the cold cream to drizzle on top.

BERRY MILK AND PEANUT BUTTER AND JELLY MILK



Berry Milk and Peanut Butter and Jelly Milk image

Flavored milk is totally the way to take cereal to the next level - here are a couple ideas to get you started, but this is exactly the time you should let your freak flag fly and get super creative!

Provided by Carla Hall

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

2 tablespoons freeze-dried raspberries or blueberries
1 cup milk (dairy or non-dairy)
1 teaspoon light agave syrup
1 cup milk (dairy or non-dairy)
1 tablespoon peanut flour or peanut butter
1 to 2 teaspoons strawberry jam

Steps:

  • For the berry milk: Place the dried berries in the carafe of a blender and blend into a fine powder. Add the milk and light agave syrup, then puree until completely smooth.
  • For the pb&j milk: Puree the milk, peanut flour and strawberry jam in a blender until completely smooth.

PEANUT BUTTER BERRY-WICH



Peanut Butter Berry-Wich image

Provided by Tracey Seaman

Categories     Sandwich     No-Cook     Kid-Friendly     Back to School     Lunch     Cream Cheese     Strawberry     Peanut     Birthday     Honey     Party     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 serving

Number Of Ingredients 5

2 slices whole-wheat bread or Banana Bread
1 tablespoon natural peanut butter
1 tablespoon softened Neufchâtel (reduced-fat) cream cheese
2 medium strawberries, hulled and sliced
1 teaspoon honey

Steps:

  • Lay the bread slices on a work surface. Spread the peanut butter on one slice and the cream cheese on the other.
  • Arrange strawberry slices in an even single layer on top of the peanut butter. Drizzle the honey on the berries and then place the other slice of bread with the cream cheese on top. Cut into halves or quarters.

PEANUT BUTTER-BERRY SMOOTHIE



Peanut Butter-Berry Smoothie image

Make and share this Peanut Butter-Berry Smoothie recipe from Food.com.

Provided by Charlotte J

Categories     Smoothies

Time 10m

Yield 1-10 ounce serving

Number Of Ingredients 7

3/4 cup minute maid premium orange juice
1/4 cup plain soymilk
1 medium ripe banana
1/2 cup cubed cantaloupe
1 tablespoon creamy peanut butter
1/2 cup sliced strawberries or 1/2 cup raspberries
1 cup crushed ice

Steps:

  • Place all ingredients in a blender and blend until smooth.
  • Pour smoothie into a large glass and garnish if desired.

PROBIOTIC PEANUT BUTTER-BERRY SMOOTHIE



Probiotic Peanut Butter-Berry Smoothie image

Start your morning off right with this smooth peanut buttery berry smoothie made with Stevia In The Raw.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 5m

Yield 2

Number Of Ingredients 7

1 ½ cups frozen blueberries
1 cup low-fat plain, unsweetened kefir
3 tablespoons peanut butter
2 (1 gram) packets Stevia In The Raw®
2 tablespoons ground flax seed
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

  • In a blender combine blueberries, kefir, peanut butter, stevia, flax, vanilla, and cinnamon. Blend until smooth.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 28.7 g, Fat 22.2 g, Fiber 8.2 g, Protein 12.7 g, SaturatedFat 3.1 g, Sodium 170.5 mg, Sugar 18 g

BERRY BUTTER



BERRY BUTTER image

Categories     Berry

Number Of Ingredients 3

1/4 cup berries
1/8 teaspoon salt
1/2 cup (1 stick) softened unsalted butter

Steps:

  • Put all ingredients in the bowl of a food processor. Process until well combined. Refrigerate the mixture in an airtight container for up to 3 days, or freeze for up to 1 month.

Tips:

  • Choose ripe, flavorful berries for the best flavor. Frozen berries can also be used, but they should be thawed and drained before using.
  • Use a heavy-bottomed saucepan to prevent the butter from scorching.
  • Cook the butter over medium heat, stirring frequently, until the berries have softened and released their juices.
  • Add sugar to taste, if desired. Keep in mind that the natural sweetness of the berries will also contribute to the flavor of the butter.
  • Allow the butter to cool slightly before transferring it to a jar or container. The butter will thicken as it cools.
  • Store the butter in the refrigerator for up to 2 weeks, or freeze it for up to 3 months.

Conclusion:

Berry butter is a delicious and versatile spread that can be used on toast, scones, muffins, pancakes, waffles, or even ice cream. It's also a great way to use up leftover berries. With a few simple ingredients and a little bit of time, you can make your own delicious berry butter at home.

So, next time you're looking for a new and exciting way to enjoy your favorite berries, give berry butter a try. You won't be disappointed!

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