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Posts Tagged ‘raspberries’

Raspberry Patch Crumb Bars

Ingredients
3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 large eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Directions
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.

Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Recipe found here: Raspberry Patch Crumb Bars

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Raspberry Sour Cream Pie

Raspberry Sour Cream Pie

Ingredients
2 (9 inch) unbaked pie crusts
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup butter, chilled

Directions
Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.

Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Recipe found here: Raspberry Sour Cream Pie

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Fresh Raspberry Pie

Fresh Raspberry Pie

Ingredients
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker crust (9 inches)

Directions
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.

Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.

Recipe found here: Fresh Raspberry Pie

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Raspberry Apple Cake

Raspberry Apple Cake

Ingredients
1/3 cup butter, softened
1/3 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup seedless raspberry jam
1 can (21 ounces) apple pie filling
4 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract

Directions
In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Spread into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until lightly browned.

Remove cake. Spread with jam and top with pie filling. Combine 1 tablespoon sugar and the cinnamon; sprinkle over filling. Combine the sour cream, vanilla and remaining sugar; spread over top.

Bake 10 minutes longer or until topping is set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled. Yield: 6 servings.

Recipe found here: Raspberry Apple Cake

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Raspberry Cream Cupcakes

Raspberry Cream Cupcakes

Ingredients
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Directions
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Recipe found here: Raspberry Cream Cupcakes

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White Cake with Raspberry Sauce

White Cake with Raspberry Sauce

Ingredients
1 package white cake mix (regular size)
4 ounces cream cheese, softened
1 cup confectioners’ sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
1/2 cup water
2-1/2 cups fresh or frozen unsweetened raspberries

Directions
Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving.

Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake. Yield: 12-15 servings.

Recipe found here: White Cake with Raspberry Sauce

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