Archive for the ‘Raspberries’ Category

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake
Recipe & picture courtesy of Better Homes & Gardens

Makes: 6 servings
Prep: 10 minutes

  • 1 12-ounce package frozen unsweetened red raspberries, thawed
  • 1 3-ounce package cream cheese, softened
  • 1/4 teaspoon almond extract
  • 1 quart vanilla ice cream, softened
  • 2 12-ounces cans or bottles cream soda
  • Fresh raspberries (optional)
  1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
  2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

**Personal Review: No Review Yet**

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Chocolate-Raspberry Turnovers


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 20 minutes
Bake: 11 minutes

  • 1 package (6 ounces) fresh raspberries (about 1 cup)
  • 3/4 cup bittersweet or semisweet chocolate chips
  • 1/3 cup seedless raspberry jam
  • 2 tubes (8 ounces each) refrigerated crescent dough
  • 1 egg whisked together with 1 tablespoon water
  1. Heat oven to 375°F. Line a large baking sheet with nonstick foil. In a medium-size bowl, combine raspberries, chocolate chips and jam. Stir to combine, breaking up raspberries slightly.
  2. On a lightly floured surface, unroll one tube crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons filling onto one half of a rectangle.
  3. Brush edges of dough with egg-water mixture. Fold dough over filling to enclose, then seal edges and crimp with a fork. Transfer to prepared sheet. Pierce turnover center once or twice to vent. Brush top with egg wash. Repeat with remaining dough and filling.
  4. Bake at 375°F for 11 minutes until golden brown. Cool slightly on wire rack. Serve warm.

**Personal Review:  I put it in the oven for 11 minutes, checked on them, and then let them sit for about another five until they turned brown. These did come out awesome though! I’ll be making them again!**

Raspberry-Nut Sundaes


Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 8 servings

  • 1/2 cup butter
  • 1/2 cup packed light brown sugar
  • 1-1/2 cups fresh raspberries
  • 2/3 cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
  • 1 tsp. finely shredded lemon peel
  • 2 pints vanilla ice cream and/or raspberry sorbet.
  1. In a large skillet melt butter; stir in brown sugar until melted. Cook, stirring frequently, over medium heat until boiling. Reduce heat to medium-low. Cook and stir for 1 minute. Remove from heat. Add raspberries, nuts, and lemon peel; stir very gently to coat.
  2. Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately.

**Personal Review: No Review Yet**

Iced Maple Cream with Berries


Recipe & picture courtesy of Bon Appétit

6 servings
Prep: 20 minutes
Total: 6 hours 20 minutes (includes freezing time)

An incredible frozen treat that doesn’t require an ice cream maker. Serve with crisp butter cookies.

  • 3 large egg yolks
  • 3/4 cup chilled whipping cream, divided
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon maple extract
  • 2 tablespoons raspberry jam
  • 3 cups mixed berries (such as blackberries, raspberries, and blueberries)
  1.  Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 3 minutes.
  2. Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
  3. Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.

**Personal Review: No Review Yet** 

Raspberry Fudge Smoothie


Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

  • 1/4 cup boiling water
  • 1/4 cup chocolate chips
  • 1/4 cup sugar
  • 1 cup frozen raspberries, plus more for garnish
  • 1/4 cup sour cream
  • 1 1/2 cups ice cubes
  1. Using a blender, mix the boiling water, chocolate chips and sugar until the chocolate is melted, about 30 seconds. Add the raspberries and sour cream and blend on high speed until smooth. Add the ice cubes and blend on high speed until slushy, about 15 seconds. Top with frozen raspberries.

**Personal Review: No Review Yet**

Easy Raspberry Trifle


Recipe & picture courtesy of Betty Crocker

Prep Time:15 min
Start to Finish: 4 hr 15 min
Makes:16 servings

  • 1 box Betty Crocker® white angel food cake mix
  • 1 1/4 cups cold water
  • 2 cups boiling water
  • 1 box (8-serving size) sugar-free raspberry-flavored gelatin
  • 2 packages (10 oz each) frozen sweetened raspberries, thawed
  • 3 containers (6 oz each) Yoplait® Original red raspberry yogurt
  1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 
  2.  In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
  3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
  4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
  5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
  6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.

**Personal Review: No Review Yet**

Berries and White Chocolate Mousse


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 10 minutes
Chill: 3 hours
Cook: 8 minutes

  • 3/4 cup sugar
  • 6 large egg yolks
  • 3 ounces white chocolate, melted
  • 2 teaspoons vanilla extract
  • 1-2/3 cups heavy cream
  • 4 cups assorted fresh raspberries, blackberries, marionberries and boysenberries
  • 8 almond or pirouette cookies to garnish (optional)
  1. Combine sugar, 1/4 cup water and the egg yolks in a medium-size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water).
  2. Beat yolk mixture with hand mixer set on medium-high about 5 minutes or until mixture registers 140 degree F on an instant-read thermometer. Continue cooking for 3 minutes, beating constantly.
  3. Remove bowl from over water. Add warm, melted white chocolate and vanilla. Beat about 5 minutes, until cool.
  4. Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours.
  5. To serve: Alternate layers of mousse and berries in glasses or bowls, a scant 2/3 cup mousse per serving. Garnish with an almond or pirouette cookie, if desired.

**Personal Review: No Review Yet**