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Ginger Berry Tart

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1 stick of Challenge Butter, melted

  • 25 gingersnap cookies

  • ½ cup of chopped pecans

  • 8 ounces of softened Challenge Cream Cheese

  • ½ cup of sugar

  • 2 teaspoons of vanilla

  • 1 cup of mandarin oranges, drained

  • 1 ½ cup of sliced strawberries

  • 1 cup of blueberries

  • 1 ¼ cup of a clear juice (white grape juice, apple juice, juice from mandarin oranges…)

  • ¼ ounce package of unflavored gelatin

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Directions

  1. Preheat oven to 350 degrees.

  2. Add melted butter to a 10 ½ x 2 round tart pan. Place gingersnaps into a large freezer zipper bag and crush cookies to create crumbs using a rolling pin. Add cookie crumbs and pecans to pan with melted butter and mix until well coated. Press crumb mixture evenly in bottom of pan to form a crust. Place into oven to set crust, about 8-10 minutes or until butter starts to bubble-do not over bake! Remove from oven and let cool.

  3. Using a mixer, combine cream cheese, sugar and vanilla. Spread over cooled crust.

  4. In a sauce pan, combine juice and gelatin. Place over medium heat constantly stirring until gelatin is dissolved. Remove and let cool for about 10 minutes.

  5. Arrange fruit on top of cream cheese in desired pattern. Pour cooled gelatin mix over fruit and refrigerate until set and chilled, about 2 hours.

Creates 12 servings

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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