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Blueberry and Raspberry Pancake Topping
Breakfast American

Blueberry and Raspberry Pancake Topping

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer until thick, about 10 minutes. Serve warm.

By thr33things

Raspberry Peach Jam
Breakfast American

Raspberry Peach Jam

4.0

Prep
30 min
Cook
30 min
Total
780 min

Instructions

  1. 1 Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm, soapy water.
  2. 2 Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core, and dice peaches into small pieces.
  3. 3 Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
  4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Mlooman

Make-Ahead Frozen Yogurt Parfaits
Breakfast American

Make-Ahead Frozen Yogurt Parfaits

5.0

Prep
15 min
Cook
Total
555 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.
  3. 3 Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.
  4. 4 To Build Parfaits:
  5. 5 Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.
  6. 6 Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture.
  7. 7 Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.
  8. 8 Freeze until frozen solid, about 8 hours, or overnight.
  9. 9 Serve and enjoy!

By John Mitzewich

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Breakfast American

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Make sauce: Grease a medium saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
  2. 2 Make porridge: Fill a large pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
  3. 3 Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
  4. 4 Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
  5. 5 Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

By Little Bites of Beauty

Banana Berry Pancakes
Breakfast American

Banana Berry Pancakes

4.8

Prep
10 min
Cook
3 min
Total
20 min

Instructions

  1. 1 Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
  2. 2 Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
  3. 3 Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.

By MarthaWhiteR

Raspberry Muffins
Breakfast American

Raspberry Muffins

4.2

Prep
15 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
  2. 2 Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
  3. 3 Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
  4. 4 Spoon batter into the prepared muffin cups.
  5. 5 Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.

By Tiffany Thomas Greene

French Toast with Mixed Berries with Truvia® Natural Sweetener
Breakfast American

French Toast with Mixed Berries with Truvia® Natural Sweetener

Prep
Cook
Total

Instructions

  1. 1 In medium bowl, beat milk, egg product, Truvia® natural sweetener, salt and vanilla. Pour into shallow dish; set aside.
  2. 2 Heat nonstick griddle or nonstick skillet over medium heat or to 350 degrees F. (To test griddle, sprinkle with a few drops of water. If bubble jump around, heat is just right.). Grease griddle with butter as needed.
  3. 3 Dip bread into egg mixture; coating each side of bread. Place on griddle. Cook 3 to 4 minutes on each side or until golden brown.
  4. 4 Serve each slice with 14 cup berries and 1 tablespoon whipped topping. Drizzle with syrup.

By TruviaR

Raspberry Almond Muffins
Breakfast American

Raspberry Almond Muffins

4.2

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
  3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
  4. 4 In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
  5. 5 In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
  6. 6 Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

By Tiffany

Raspberry-Rose Scones
Breakfast American

Raspberry-Rose Scones

4.5

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  2. 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a large bowl.
  3. 3 Grate 1/3 butter into flour mixture using the large holes of a box grater; toss lightly with your fingertips until coated with flour. Repeat twice more with remaining 2/3 butter.
  4. 4 Beat 1/2 cup cream, egg, and rose water together in a small bowl with a fork; pour over flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
  5. 5 Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
  6. 6 Arrange wedges on the prepared baking sheet. Brush tops with 2 tablespoons cream; sprinkle with raspberry sugar.
  7. 7 Bake in the preheated oven until golden, about 15 minutes. Cool before serving, 5 to 10 minutes.

By LauraF

Panettone French Toast Casserole
Breakfast American

Panettone French Toast Casserole

4.0

Prep
20 min
Cook
60 min
Total
560 min

Instructions

  1. 1 Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time, beating until well blended. Gradually add milk and 1 cup cream, beating at low speed, until well incorporated.
  2. 2 Lightly grease a 9x13-inch baking dish with cooking spray.
  3. 3 Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows, overlapping slightly, starting from a short end of the baking dish.
  4. 4 Pour cream cheese-egg mixture evenly over the panettone slices, gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate, 8 hours to overnight.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.
  6. 6 Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center, about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning, if necessary.
  7. 7 Meanwhile, beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form, 2 to 3 minutes. Serve casserole warm with whipped cream, raspberries, and almonds.

By Karen Rankin

Mini Very Berry Pancake Skewers Recipe
Breakfast American

Mini Very Berry Pancake Skewers Recipe

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Stir rice wine vinegar into milk; set aside to "sour," about 5 minutes.
  2. 2 Whisk soured milk, flour, butter, eggs, sugar, baking soda, baking powder, and salt together in a large mixing bowl until lumps are gone.
  3. 3 Heat a nonstick skillet over medium heat; add oil. Pour ½ tablespoon batter per pancake into skillet; cook until bottom sides golden brown, 1 to 2 minutes. Flip; cook until other side golden brown, 1 to 2 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
  4. 4 Place 3 to 5 mini pancakes onto each skewer; add raspberries, blueberries, and strawberries to each skewer. Drizzle with maple syrup; sprinkle with confectioners' sugar.

By just a food blog

High-Fiber Breakfast Muffins
Breakfast American

High-Fiber Breakfast Muffins

3.9

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
  2. 2 Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries; batter will be lumpy and thick. Divide batter evenly into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
  4. 4 Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

By KC

Raspberry-Honey Shmear
Breakfast

Raspberry-Honey Shmear

5.0

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
  2. 2 Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

By France Cevallos

Carnation Chocolate Raspberry Breakfast Parfait
Breakfast

Carnation Chocolate Raspberry Breakfast Parfait

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix chocolate drink mix into plain Greek yogurt until fully combined.
  2. 2 Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.

By Allrecipes Member

Quick-and-Easy Almond Milk Oatmeal with Raspberries
Breakfast

Quick-and-Easy Almond Milk Oatmeal with Raspberries

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine oats, almond milk, and salt in a small mug or bowl. Heat in the microwave on high power for 2 minutes and 15 seconds. Remove from microwave.
  2. 2 Stir vanilla extract, cinnamon, and brown sugar into cooked oatmeal. Add more brown sugar if you like it sweeter. Stir in raspberries.

By Jessica Black

Raspberry Banana Bread
Breakfast

Raspberry Banana Bread

4.5

Prep
25 min
Cook
60 min
Total
115 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  2. 2 Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
  3. 3 Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By thicknik

Matcha-Berry Swirl Smoothie
Breakfast

Matcha-Berry Swirl Smoothie

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine spinach, 1 cup orange juice, peaches, pineapple, 1 halved banana, and green tea powder in a blender; blend until combined. Pour smoothie into a glass.
  2. 2 Rinse out the blender.
  3. 3 Combine 1 cup orange juice, raspberries, strawberries, and 1 halved banana in the blender; blend until combined. Pour berry smoothie into a separate glass.
  4. 4 Combine smoothies by pouring them at the same time from opposite sides of the serving glass.

By FullLeafTea

Eggnog-Raspberry Belgian Waffles
Breakfast

Eggnog-Raspberry Belgian Waffles

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat a Belgian waffle iron.
  2. 2 Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
  3. 3 Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
  4. 4 Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
  5. 5 To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

By michelle o'c