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Blueberry Raspberry Smoothie Recipe. 5/5 (100%) 4 votes. Pin. Share. Print. Prep Time 5 Minutes. Total Time 5 Minutes. Serves 2. Ingredients. ½ cup raspberries; ½ cup blueberries; ½ cup plain yogurt; ½ cup milk; 1 tsp vanilla essence; 1 Tbsp honey; Instructions. In a blender add the raspberries, blueberries, yogurt, milk, vanilla, and the.
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Directions. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Make the topping: Mix flour, sugar, baking powder, and salt together in a bowl. Mash butter into flour mixture until crumbly. Stir in boiling water until mixture comes together like a dough.
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In a separate small bowl, whisk together the sugar and cornstarch. Sprinkle it over the berries and gently toss. Let sit for about 10 minutes. Preheat the oven to 375 degrees F. Place a rimmed baking sheet in the oven on the center rack. Pour the berry mixture into the chilled pie crust.
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Directions. Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set.
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In a large mixing bowl, whisk together the flour, salt, and sugar. Next, cut the cold butter-flavored Crisco into four pieces and place them into the dry mixture. Then, use a pastry blender to work the Crisco into the other ingredients. Next, cut the cold butter into 1 Tbsp pieces and place in the mixture as well.
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Step 2. Preheat oven to 375°F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar.
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In a medium bowl, combine the flour, cinnamon, sugar and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the berry mixture and bake for 50-55 minutes, or until the top is a light golden brown. Remove from the oven and allow to cool for 30 minutes on a wire rack.
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Instructions. Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. In a large mixing bowl, cream the butter and both sugars. In a small-medium mixing bowl, combine flour, baking soda, optional cinnamon, oats, and salt. Mix well.
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Heat the oven to 350 degrees F. Put the berries in a medium bowl and sprinkle with the sugar, lemon juice, vanilla, and 1/8 teaspoon of the ground nutmeg. Stir the berries gently to evenly distribute the ingredients. Spread the almonds out in a cake or pie pan and bake for 6 to 8 minutes, stirring halfway through.
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Increase speed to medium and mix until the extremely light and fluffy, about 1 minute. Toss the frozen raspberries and blueberries in flour and, using a wooden spoon or rubber spatula, gently fold the berries into the cake batter.³. Spoon the batter into prepared loaf pan. Bake for 75 minutes total.
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Preheat the oven to 400°. In a large bowl, gently toss the raspberries and blueberries with the granulated sugar, cornstarch and lemon juice until well combined. Line a rimmed baking sheet with.
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Mango, Raspberry, and Coconut Caramel Apples Yummly. flaked coconut, honey, dried mango, apples, freeze-dried raspberries and 1 more. The Best Blueberry Raspberry Dessert Recipes on Yummly | Frosty Berry Cream Milkshake, Fresh Fruit Tart, Watermelon, Nectarine, And Berry Fruit Salad.
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In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture. Roll second round of pastry; cut into strips 1/2 to 1 inch wide.
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Step 2 Blend eggs and milk in a large mixing bowl. Step 3 - Add flour and baking powder. Mix well. Step 4 - Add fruit to a little bit of flour. Step 5 - Mold dough into a round mound. Slice into 8 slices. Step 6 - Bake as directed. Frost when cool. These Blueberry Raspberry Scones are a nice treat that you will want to make again and again.
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Place the blueberry-raspberry filling in the the bottom. Sprinkle the crumb topping over the top completely. To bake, place the pie plate on the lined baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes more, until the crust is golden brown and the juices are bubbling.
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In a medium bowl, toss the blueberries, sugar, cinnamon, butter and lemon juice together. Spoon the filling evenly into the tart shell. Bake the tart for 12 minutes. Reduce the heat to 350° F. and bake until the berries are slightly soft, about 10 minutes. Let the tart cool completely.