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Archive for the ‘Raspberries’ Category

Makes 9

  • 1 stick (4 oz) unsalted butter, softened
  • 3/4 cup plus 1 tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 2 tbsp plus 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1 cup mixed fresh berries, plus more for garnish
  • 2 tbsp confectioners’ sugar
  • 1/2 tsp ground cinnamon. 
  1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
  2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
  3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.

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Makes 16 servings

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tbsp sugar
  • 4 pkg (8 oz each) Neufchatel cheese, softened
  • 1/2 cup sugar
  • 1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
  • 1 tub (8 oz) whipped topping, thawed, divided
  1. Line 13×9″ baking pan with foil, with ends of foil extended over sides of pan.  Mix graham crumbs, butter and 2 tbsp sugar; press firmly onto bottom of prepared pan.  Refrigerate while preparing filling. 
  2. Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.  Smash drained berries with fork; stir into cheese mixture.  Gently stir in 2 cups of the whipped topping.  Spoon over crust; cover. 
  3. Refrigerate 4 hours or until firm.  Use foil handles to remove cheesecake from pan before cutting into pieces to serve.  Top with the remaining whipped topping.  Store leftover cheesecake in refrigerator. 

How-to: Have fresh berries on hand?  Simply omit frozen berries and increase sugar to 3/4 cup.  Add 3 cups fresh mixed berries and the sugar to the Neufchatel cheese.  Mix with electric mixer on medium speed until well blended.  Continue as directed. 

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Makes 12 servings

  • 1 refrigerated ready-to-use pie crust (1/2 of 15 oz pkg)
  • 1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)
  • 1 1/4 cups half-and-half
  • 1 pkg (4 serving size) Jell-O Vanilla Flavored Instant Pudding & Pie Filling
  • 1 cup thawed whipped topping
  • 1 1/2 cups fresh peach slices (about 1 large)
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  1. Preheat oven to 450°F.  Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar.  Bake 8-10 minutes or until lightly browned; cool completely. 
  2. Meanwhile, pour half-and-half into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in whipped topping; cover.   Refrigerate until ready to use. 
  3. Spread pudding mixture over crust just before serving; top with fruit.  Cut into slices.  Store leftover dessert in refrigerator. 

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Make 4 servings

  • 2 cups raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1/3 cup orange juice
  • 1/2 cup sugar
  • 3 cups frozen whipped topping, thawed
  • 1 container (6 oz) mixed berry yogurt
  • additional berries for garnish, optional
  1. In a small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar.  Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes.  Carefully add fruit mixture to food processor and puree until smooth.  Strain through a fine mesh strainer and place in the freezer for about 50 minutes, or until very cold. 
  2. Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined.  Serve immediately.  Garnish with berries, if desired. 

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Serves 6

  • 1 1/2 pints strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 tbsp orange liqueur
  • 1 cup raspberries
  • 1/2 cup each blueberries and blackberries
  • 3 oz white chocolate, chopped
  • 1/2 cup mascarponte cheese
  • 1 cup heavy cream
  • 2 tbsp confectioners’ sugar
  • 6 sponge cake dessert shells, cut into 3/4 inch cubes
  • 6 small strawberries, for garnish
  1. In a food processor, puree 2 cups of the strawberries, granulated sugar, and 1 tbsp of the orange liqueur until smooth; pour into a bowl.  Slice remaining strawberries.  Stir sliced strawberries, raspberries, blackberries and blueberries into strawberry puree. 
  2. In a large bowl, melt white chocolate in microwave according to package directions.  Let cool slightly.  Fold in mascarponse cheese.  In a medium bowl,whip heavy cream and confectioners’ sugar just until stiff.  Fold cream into chocolate mixture, just until combined. 
  3. Place half of sponge cake cubes into 6 glasses or dishes.  Sprinkle with half of remaining 1 tbsp of the orange liqueur.  Spoon half of berry mixture over cake.  Top with half of cream mixture, spreading evenly.  Repeat with remaining cake, liqueur, berries, and cream.  Serve, or cover and refrigerate 1 hour or overnight.  Garnish each with strawberry. 

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Serves 4

  • 1 1/4 cups fresh raspberries, divided
  • 1 tbsp sugar
  • 1 tsp fresh lemon juice
  • 8 thick slices angel food cake
  • 1 can (15.5 oz) sliced peaches, drained
  • 1 1/3 cups thawed, frozen whipped topping
  • 4 sprigs mint (optional)
  1. Reserve 4 raspberries for garnish.  Press remaining raspberries through a sieve to puree; discard the seeds.  Combine raspberry puree, sugar and lemon juice in a medium bowl and mix well. 
  2. Spoon equal portions of the raspberry mixture onto each of 4 individual dessert plates.  Place 2 slices of angel food cake on top of raspberry puree on each plate. 
  3. Top with equal portions of drained peaches and whipped topping.  Garnish with reserved raspberries and mint sprigs, if desired. 

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Makes 16 servings

  • 5 oz semisweet chocolate, broken into pieces
  • 1 oz unsweetened chocolate, broken into pieces
  • 6 large eggs, separated
  • 6 tbsp plus 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups heavy or whipping cream
  • 2 tbsp confectioners’ sugar plus additional for dusting
  • 2 cups fresh raspberries plus additional for garnish
  1. Preheat oven to 350°F.  Grease 15 1/2×10 1/2 jelly-roll pan.  Line pan with waxed paper; grease and flour paper. 
  2. Melt semisweet and unsweetened chocolates together.  Cool slightly. 
  3. Meanwhile, in medium bowl, with mixer on high speed, beat egg whites until soft peaks form.  Gradually sprinkle in 3 tbsp granulated sugar, 1 tbsp at a time, and beat just until whites stand in stiff peaks when beaters are lifted. 
  4. In a large bowl, using same beaters, and with mixer on high speed, beat egg yolks with 3 tbsp granulated sugar 5 minutes or until very thick and a pale lemon color.  Reduce speed to low; beat in vanilla and salt. 
  5. With rubber spatula, fold cooled chocolate mixture into egg-yolk mixture.  Gently fold one-third of egg white mixture into chocolate mixture, then fold in remaining egg-white mixture. 
  6. Spread batter evenly in prepared pan.  Bake 13-15 minutes or until top feels set when lightly pressed.  Cover cake with dampened, clean cloth towel; cool in pan on wire rack 30 minutes. 
  7. While cake is cooling, in large bowl, with clean beaters and with mixer on medium speed, beat cream and remaining 1/4 cup granulated sugar until stiff peaks form. 
  8. Remove towel from cake; sift 2 tbsp confectioners’ sugar over cake.  Cover cake with sheet of foil and large cookie sheet; carefully peel off waxed paper. 
  9. Spread whipped cream evenly over cake, leaving 1/2″ border.  Sprinkle 2 cups of raspberries over whipped cream.  Starting from a long side and using foil to help lift cake, roll cake, jelly-roll fashion (cake may crack). 
  10. Place 2 spatulas under roll, and transfer, seam side down, to long platter.  Refrigerate at least 1 hour or up to 6 hours. 
  11. To serve, sprinkle roll with confectioners’ sugar and garnish with raspberries. 

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