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ISO: ISO Raspberry Dessert Recipe
- Thread starter carol-wa
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REC: Chocolate Raspberry Layer Cake
* Exported from MasterCook II *
Chocolate-Raspberry Layer Cake
Recipe By : Woman's Day Lo-Fat Meals
Serving Size : 12
Categories : Cakes, Desserts,
Healthy And Hearty, Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Water
1/2 Cup Prune Puree(Recipe below)
3 Large Egg Whites
1 1/2 Teaspoons Vanilla Extract
1 Cup All-Purpose Flour -- plus
2 Tablespoons All-Purpose Flour
1 Cup Sugar -- plus
2 Tablespoons Sugar
3/4 Cup Unsweetened Cocoa Powder
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
2/3 Cup Raspberry All-Fruit Preserves
1/4 Cup Raspberry Or Orange Liqueur
1 1/2 Cups Fresh Raspberries -- crushed
Whole Raspberries -- optional
Confectioner's Sugar
Preheat oven to 350°. Spray two 8" round cake pans with cooking spray; set aside.
In a large bowl, with electric mixer at medium speed, beat water, prune puree, egg whites and vanilla until thoroughly blended. Add flour, sugar, cocoa powder, baking powder, baking soda, and salt; beat to thoroughly blend.
Divide batter equally between prepared pans; bake 20 minutes, or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes; invert onto wire racks to cool completely. Cover cake layers and refrigerate 1 hour.
Using a sharp, serrated knife, carefully split each layer horizontally in half. Place one layer on a cake plate. In small bowl, mix raspberry preserves with liqueur; spread cake layer with 1/3 preserve mixture; top evenly with 1/2 cup crushed raspberries. Repeat with two more cake layers and remaining preserves mixture and raspberries. Place fourth cake layer on top, cut side down; press down gently. Cover and refrigerate several hours or overnight.
To serve, arrange whole raspberries on top of cake and dust with confectioners sugar. Cut into 12 wedges. The recipe calls for serving with whipped topping, but I personally feel that it's not needed.
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NOTES : If fresh raspberries are not available(or too expensive), frozen whole raspberries can be substituted. Save some of them to decorate the top of the cake.
If the cake is assembled the night before serving and refrigerated, the cake absorbs the raspberry filling and the result is a very wonderful, almost fudgy- textured dessert.
* Exported from MasterCook II *
Prune Puree
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fillings & Frostings
Amount Measure Ingredient -- Preparation Method1 1/3 Cups Pitted Prunes
6 Tablespoons Water
In a food processor, combine prunes and water. Pulse on and off until prunes are smooth. Makes about 1 cup.
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* Exported from MasterCook II *
Chocolate-Raspberry Layer Cake
Recipe By : Woman's Day Lo-Fat Meals
Serving Size : 12
Categories : Cakes, Desserts,
Healthy And Hearty, Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Water
1/2 Cup Prune Puree(Recipe below)
3 Large Egg Whites
1 1/2 Teaspoons Vanilla Extract
1 Cup All-Purpose Flour -- plus
2 Tablespoons All-Purpose Flour
1 Cup Sugar -- plus
2 Tablespoons Sugar
3/4 Cup Unsweetened Cocoa Powder
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
2/3 Cup Raspberry All-Fruit Preserves
1/4 Cup Raspberry Or Orange Liqueur
1 1/2 Cups Fresh Raspberries -- crushed
Whole Raspberries -- optional
Confectioner's Sugar
Preheat oven to 350°. Spray two 8" round cake pans with cooking spray; set aside.
In a large bowl, with electric mixer at medium speed, beat water, prune puree, egg whites and vanilla until thoroughly blended. Add flour, sugar, cocoa powder, baking powder, baking soda, and salt; beat to thoroughly blend.
Divide batter equally between prepared pans; bake 20 minutes, or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes; invert onto wire racks to cool completely. Cover cake layers and refrigerate 1 hour.
Using a sharp, serrated knife, carefully split each layer horizontally in half. Place one layer on a cake plate. In small bowl, mix raspberry preserves with liqueur; spread cake layer with 1/3 preserve mixture; top evenly with 1/2 cup crushed raspberries. Repeat with two more cake layers and remaining preserves mixture and raspberries. Place fourth cake layer on top, cut side down; press down gently. Cover and refrigerate several hours or overnight.
To serve, arrange whole raspberries on top of cake and dust with confectioners sugar. Cut into 12 wedges. The recipe calls for serving with whipped topping, but I personally feel that it's not needed.
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NOTES : If fresh raspberries are not available(or too expensive), frozen whole raspberries can be substituted. Save some of them to decorate the top of the cake.
If the cake is assembled the night before serving and refrigerated, the cake absorbs the raspberry filling and the result is a very wonderful, almost fudgy- textured dessert.
* Exported from MasterCook II *
Prune Puree
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fillings & Frostings
Amount Measure Ingredient -- Preparation Method1 1/3 Cups Pitted Prunes
6 Tablespoons Water
In a food processor, combine prunes and water. Pulse on and off until prunes are smooth. Makes about 1 cup.
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REC: Raspberry & Blueberry Pound Cake
* Exported from MasterCook II *
Raspberry And Blueberry Pound Cake
Recipe By : Bon Appetit
Serving Size : 12
Categories : Cakes, Desserts,
Food Processor Cooking, Tried & True
Amount Measure Ingredient -- Preparation Method
5 Eggs
1 2/3 Cups Sugar
1 1/4 Cups Unsalted Butter, Cut In 20 Pieces -- room temperature
2 Tablespoons Kirsch
2 1/2 Cups Cake Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Fresh Raspberries
1 Cup Fresh Blueberries
Ice Cream -- optional
Generously butter 9-cup bundt pan. Dust with flour, shaking out excess.
With Steel Knife: Blend eggs and sugar until smooth and thick, about 1 minute, stopping to scrape down sides of work bowl once. Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down sides of work bowl. Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl. Fold batter into berry mixture using rubber spatula. Transfer mixture to prepared pan, spreading evenly. Place pan on center rack of cold oven. Turn oven to 300° F. Bake until tester inserted in center comes out clean, about 1 hour 25 mminutes. Cool in pan 5 minutes. Invert onto rack and cool completely. (Can be prepared 1 day ahead, wrapped tightly and refrigerated.) Serve at room temperature with ice cream, if desired.
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NOTES : Cake can be made in electric mixer, times for mixing will have to be adjusted.
* Exported from MasterCook II *
Raspberry And Blueberry Pound Cake
Recipe By : Bon Appetit
Serving Size : 12
Categories : Cakes, Desserts,
Food Processor Cooking, Tried & True
Amount Measure Ingredient -- Preparation Method
5 Eggs
1 2/3 Cups Sugar
1 1/4 Cups Unsalted Butter, Cut In 20 Pieces -- room temperature
2 Tablespoons Kirsch
2 1/2 Cups Cake Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Fresh Raspberries
1 Cup Fresh Blueberries
Ice Cream -- optional
Generously butter 9-cup bundt pan. Dust with flour, shaking out excess.
With Steel Knife: Blend eggs and sugar until smooth and thick, about 1 minute, stopping to scrape down sides of work bowl once. Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down sides of work bowl. Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl. Fold batter into berry mixture using rubber spatula. Transfer mixture to prepared pan, spreading evenly. Place pan on center rack of cold oven. Turn oven to 300° F. Bake until tester inserted in center comes out clean, about 1 hour 25 mminutes. Cool in pan 5 minutes. Invert onto rack and cool completely. (Can be prepared 1 day ahead, wrapped tightly and refrigerated.) Serve at room temperature with ice cream, if desired.
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NOTES : Cake can be made in electric mixer, times for mixing will have to be adjusted.
REC: Raspberry Gratin
* Exported from MasterCook II *
Raspberry Gratin
Recipe By : Bon Appetit
Serving Size : 8
Categories : Desserts, Fruit,
Tried & True
Amount Measure Ingredient -- Preparation Method
2/3 Cup Fresh Lemon Juice
1/2 Cup Whipping Cream
1 Cup Sugar
3 Tablespoons All-Purpose Flour
4 Eggs, Separated -- room temperature
1 Envelope Unflavored Gelatin
5 Tablespoons Water
1 1/2 Cups Fresh Raspberries
8 Teaspoons Sugar
Bring lemon juice and cream to boil in heavy medium saucepan. Blend 1/4 cup sugar, flour and yolks in small bowl. Whisk in half the hot cream mixture. Return to saucepan and whisk over medium heat until mixture thickens, about 3 minutes. Transfer pastry cream to medium bowl. Sprinkle gelatin over 2 tablespoons water in small bowl. Set bowl in pan of simmering water and stir until gelatin dissolves. Add to pastry cream and blend well. Press plastic wrap onto surface of pastry cream. Cool to lukewarm.
Combine 3/4 cup sugar and remaining 3 tablespoons water in heavy small saucepan and cook over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238° F. (soft-ball stage).
Meanwhile, using electric mixer, beat whites in medium bowl until soft peaks form. Gradually beat in hot sugar syrup and continue beating meringue until cool. Fold meringue into lukewarm pastry cream. Divide half of mixture among eight 6" round gratin dishes. Sprinkle with raspberries. Spread remaining pastry cream mixture over. Refrigerate 1 to 3 hours.
Preheat broiler. Sprinkle top of each gratin with 1 teaspoon sugar. Broil until sugar carmelizes, 2 minutes.
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* Exported from MasterCook II *
Raspberry Gratin
Recipe By : Bon Appetit
Serving Size : 8
Categories : Desserts, Fruit,
Tried & True
Amount Measure Ingredient -- Preparation Method
2/3 Cup Fresh Lemon Juice
1/2 Cup Whipping Cream
1 Cup Sugar
3 Tablespoons All-Purpose Flour
4 Eggs, Separated -- room temperature
1 Envelope Unflavored Gelatin
5 Tablespoons Water
1 1/2 Cups Fresh Raspberries
8 Teaspoons Sugar
Bring lemon juice and cream to boil in heavy medium saucepan. Blend 1/4 cup sugar, flour and yolks in small bowl. Whisk in half the hot cream mixture. Return to saucepan and whisk over medium heat until mixture thickens, about 3 minutes. Transfer pastry cream to medium bowl. Sprinkle gelatin over 2 tablespoons water in small bowl. Set bowl in pan of simmering water and stir until gelatin dissolves. Add to pastry cream and blend well. Press plastic wrap onto surface of pastry cream. Cool to lukewarm.
Combine 3/4 cup sugar and remaining 3 tablespoons water in heavy small saucepan and cook over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238° F. (soft-ball stage).
Meanwhile, using electric mixer, beat whites in medium bowl until soft peaks form. Gradually beat in hot sugar syrup and continue beating meringue until cool. Fold meringue into lukewarm pastry cream. Divide half of mixture among eight 6" round gratin dishes. Sprinkle with raspberries. Spread remaining pastry cream mixture over. Refrigerate 1 to 3 hours.
Preheat broiler. Sprinkle top of each gratin with 1 teaspoon sugar. Broil until sugar carmelizes, 2 minutes.
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Two REC: Streusel Topped Triple Berry Coffee Cake and Raspberry Fool....
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart)
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous
---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)
DIRECTIONS:
*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven (about) 40 minutes until topping is golden brown.
9 servings
From Michelle Shipley - Recipezaar
RASPBERRY FOOL
Ingredients:
3 cups raspberries
1 cup heavy cream
1/4 cup sugar
Directions:
Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.
In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.
Courtesy of: Everyday Food - Episode: Memories of Athens
from foodtv.ca (food network canada)
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart)
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous
---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)
DIRECTIONS:
*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven (about) 40 minutes until topping is golden brown.
9 servings
From Michelle Shipley - Recipezaar
RASPBERRY FOOL
Ingredients:
3 cups raspberries
1 cup heavy cream
1/4 cup sugar
Directions:
Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.
In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.
Courtesy of: Everyday Food - Episode: Memories of Athens
from foodtv.ca (food network canada)
REC: Raspberry Cheesecake..
Haven't tried this one, but it's gotten great reviews.
RASPBERRY CHEESECAKE
INGREDIENTS
1 1/2 cups graham cracker crumbs (about 10 whole crackers crushed)
1 tablespoon sugar
6 tablespoons (3/4 stick) butter, melted
2 1/2 pounds (five 8-ounce packages) cream cheese, at room temperature
1 1/2 cups sugar
5 eggs, at room temperature
2 egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest
1 1/2 teaspoon vanilla
Topping (optional)
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries
DIRECTIONS:
Preheat oven to 350°. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter; mix until moistened. Pour into a 9-inch springform pan. Using your hands, press crumbs into bottom of pan and 1 inch up the sides. Bake 8 minutes. Cool to room temperature.
Increase oven temperature to 450°. Place cream cheese and sugar in the bowl of an electric mixer and blend on medium-high speed until light and fluffy, about 5 minutes. Reduce speed to medium and add eggs and egg yolks, 2 at a time, combing well after each addition. With mixer on low, add sour cream, lemon zest, and vanilla. Mix thoroughly and pour into crust.
Bake cake 15 minutes. Reduce oven temperature to 225° and bake an additional 1 hour and 15 minutes. Turn off oven and open door wide. Cake will not be completely set in center. Leave cake in oven with door open 30 minutes. Remove from oven and allow to sit at room temperature another 2 to 3 hours, until completely cooled. Cover with plastic wrap and refrigerate overnight.
Remove cake from springform pan by carefully running a hot knife around the outside of cake. Retain bottom of pan for serving.
To make the topping, melt jelly in a small pan over low heat. In a bowl, gently toss raspberries and jelly until well-mixed; using a spoon, arrange berries on top of cake. Refrigerate until ready to serve.
Serves 12–15
by Ina Garten
Haven't tried this one, but it's gotten great reviews.
RASPBERRY CHEESECAKE
INGREDIENTS
1 1/2 cups graham cracker crumbs (about 10 whole crackers crushed)
1 tablespoon sugar
6 tablespoons (3/4 stick) butter, melted
2 1/2 pounds (five 8-ounce packages) cream cheese, at room temperature
1 1/2 cups sugar
5 eggs, at room temperature
2 egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest
1 1/2 teaspoon vanilla
Topping (optional)
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries
DIRECTIONS:
Preheat oven to 350°. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter; mix until moistened. Pour into a 9-inch springform pan. Using your hands, press crumbs into bottom of pan and 1 inch up the sides. Bake 8 minutes. Cool to room temperature.
Increase oven temperature to 450°. Place cream cheese and sugar in the bowl of an electric mixer and blend on medium-high speed until light and fluffy, about 5 minutes. Reduce speed to medium and add eggs and egg yolks, 2 at a time, combing well after each addition. With mixer on low, add sour cream, lemon zest, and vanilla. Mix thoroughly and pour into crust.
Bake cake 15 minutes. Reduce oven temperature to 225° and bake an additional 1 hour and 15 minutes. Turn off oven and open door wide. Cake will not be completely set in center. Leave cake in oven with door open 30 minutes. Remove from oven and allow to sit at room temperature another 2 to 3 hours, until completely cooled. Cover with plastic wrap and refrigerate overnight.
Remove cake from springform pan by carefully running a hot knife around the outside of cake. Retain bottom of pan for serving.
To make the topping, melt jelly in a small pan over low heat. In a bowl, gently toss raspberries and jelly until well-mixed; using a spoon, arrange berries on top of cake. Refrigerate until ready to serve.
Serves 12–15
by Ina Garten
olga_d_ont
Well-known member
REC: Raspberry Cake Roll, Raspberry Cheesecake Bars, Raspberry Blitz Torte, Red Raspberry Pie
RASPBERRY CAKE ROLL
This cake can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer for a variation.
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 Tablespoon sifted CAKE flour (NOT self-rising cake and pastry flour)
1 Tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
2 cups fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time.
Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350 F. for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
Taste of Home
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Cheesecake Bars
If your family is a cheesecake family, then you must try this recipe. It’s just like cheesecake, but easier to make and serve. No water bath is required, you don’t need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like.
CRUST:
1 cup unbleached all purpose flour
1/3 cup confectioners’ sugar (sometimes called icing or powdered)
1/4 teaspoon salt
7 Tablespoons unsalted butter, chilled and cut into 12 pieces
RASPBERRY FILLING:
1 POUND CREAM CHEESE, SOFTENED
1/2 CUP GRANULATED SUGAR
2 LARGE EGGS
1 TEASPOON PURE VANILLA EXTRACT
1 CUP FRESH RASPBERRIES OR 1 CUP FROZEN WHOLE RASPBERRIES, THAWED AND PATTED DRY WITH PAPER TOWELS
Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
MAKE THE CRUST: Combine the flour, confectioners’ sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
Mom’s Big Book of Baking
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Blitz Torte
Blitz Torte, a popular German torte, calls for a moist, dense yellow cake to be topped with meringue, cinnamon sugar and almonds, and filled with custard. In this Americanized version, the torte is filled not with custard, but with raspberries bound with whipped cream. The combination -- almonds, cinnamon, raspberries, whipped cream and cake -- is superb. This cake is an impressive end to a celebratory meal.
CAKE:
1/2 cup shortening
1/2 cup granulated sugar
1/4 teaspoon salt
4 egg yolks, beaten light
1 teaspoon vanilla
3 tablespoons milk
1 cup Unbleached All-Purpose Flour
1 teaspoon baking powder
TOPPING:
4 egg whites
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/2 cup sliced blanched almonds
FILLING:
1 cup whipping cream
2 tablespoons confectioners' sugar
1 to 1 1/2 cups raspberries, fresh or, if frozen, thawed and drained
Cream shortening with 1/2 cup sugar and salt, then beat in egg yolks, vanilla and milk. Stir in flour and baking powder. Spread mixture in two round greased 8-inch or 9-inch cake pans.
Beat egg whites with 3/4 cup sugar until stiff. Spread meringue over batter in pans. Combine cinnamon and sugar, and sprinkle over meringue. Top with almonds.
Bake cake in a preheated 350 F oven for 30 minutes, or until cake just begins to pull away from sides of pan. Remove from oven, cool slightly, and remove cakes from pans to cool completely on a wire rack.
While cake cools, make filling. Using a chilled bowl and chilled beaters, whip heavy cream until thick. Add sugar, and continue to beat until stiff. Gently stir in raspberries.
Place one cake layer on a plate. Spread with filling. Top with the other cake layer. Refrigerate until ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Red Raspberry Pie
4 cups raspberries, picked over
1 cup granulated sugar
1/3 cup Creme de Cassis (black currant liqueur)
4 tablespoons cornstarch
1 tablespoon fresh lemon juice
pinch of salt
1 recipe Piecrust
2 tablespoons sweet butter
3 paper-thin slices of lemon
Preheat oven to 425 F.
Toss raspberries and sugar together in a mixing bowl. Whisk Cassis and cornstarch together in a small bowl until smooth. Stir Cassis mixture, lemon juice, and salt gently into berries.
Roll out two thirds of the pastry and line the pie pan; leave edges untrimmed. Spoon in the berries, dot with butter, and arrange lemon slices overlapping slightly in the center of the berries.
Roll out remaining pastry into a 10-inch round and cut into 1/2-inch strips. Arrange over berries in a lattice pattern. Trim overhanging pastry; bring edge of lower crust over lattice and crimp edge decoratively.
Set on the middle rack of the oven and bake at 425 F. for 15 minutes. Lower heat to 350 F. and bake for another 30 to 40 minutes, or until crust is golden brown and filling is bubbling. 6 to 8 portions.
PIECRUST:
2 1/2 cups unbleached all purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
8 tablespoon (1 stick)sweet butter, chilled
6 tablespoons vegetable shortening, chilled
5 to 6 tablespoons ice water, as needed
Sift flour, sugar and salt into a mixing bowl. Add chilled butter and shortening. Working quickly and using your finger-tips or a pastry blender, rub or cut fat into dry ingredients until the mixture resembles coarse meal.
Sprinkle on ice water, 2 to 3 tablespoons at a time, and toss with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time. Scrape it up into a ball and wrap in wax paper. Chill in refrigerator for 2 hours.
Roll dough out to 1/4-inch thickness on a floured work surface. Line a 9-inch pie plate with half of the dough. Crimp edges for a single crust pie.
For pre baking, line dough in the pie plate with foil and fill with beans or rice. Bake in a 425 F. oven for 8 minutes, then remove beans and lining. Prick bottom of dough with a fork and return pie plate to oven to 10 to 13 minutes longer, or until crust is golden brown.
One 9-inch double crust, or two 9-inch single crusts
RASPBERRY CAKE ROLL
This cake can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer for a variation.
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 Tablespoon sifted CAKE flour (NOT self-rising cake and pastry flour)
1 Tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
2 cups fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time.
Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350 F. for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
Taste of Home
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Cheesecake Bars
If your family is a cheesecake family, then you must try this recipe. It’s just like cheesecake, but easier to make and serve. No water bath is required, you don’t need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like.
CRUST:
1 cup unbleached all purpose flour
1/3 cup confectioners’ sugar (sometimes called icing or powdered)
1/4 teaspoon salt
7 Tablespoons unsalted butter, chilled and cut into 12 pieces
RASPBERRY FILLING:
1 POUND CREAM CHEESE, SOFTENED
1/2 CUP GRANULATED SUGAR
2 LARGE EGGS
1 TEASPOON PURE VANILLA EXTRACT
1 CUP FRESH RASPBERRIES OR 1 CUP FROZEN WHOLE RASPBERRIES, THAWED AND PATTED DRY WITH PAPER TOWELS
Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
MAKE THE CRUST: Combine the flour, confectioners’ sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
Mom’s Big Book of Baking
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Blitz Torte
Blitz Torte, a popular German torte, calls for a moist, dense yellow cake to be topped with meringue, cinnamon sugar and almonds, and filled with custard. In this Americanized version, the torte is filled not with custard, but with raspberries bound with whipped cream. The combination -- almonds, cinnamon, raspberries, whipped cream and cake -- is superb. This cake is an impressive end to a celebratory meal.
CAKE:
1/2 cup shortening
1/2 cup granulated sugar
1/4 teaspoon salt
4 egg yolks, beaten light
1 teaspoon vanilla
3 tablespoons milk
1 cup Unbleached All-Purpose Flour
1 teaspoon baking powder
TOPPING:
4 egg whites
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/2 cup sliced blanched almonds
FILLING:
1 cup whipping cream
2 tablespoons confectioners' sugar
1 to 1 1/2 cups raspberries, fresh or, if frozen, thawed and drained
Cream shortening with 1/2 cup sugar and salt, then beat in egg yolks, vanilla and milk. Stir in flour and baking powder. Spread mixture in two round greased 8-inch or 9-inch cake pans.
Beat egg whites with 3/4 cup sugar until stiff. Spread meringue over batter in pans. Combine cinnamon and sugar, and sprinkle over meringue. Top with almonds.
Bake cake in a preheated 350 F oven for 30 minutes, or until cake just begins to pull away from sides of pan. Remove from oven, cool slightly, and remove cakes from pans to cool completely on a wire rack.
While cake cools, make filling. Using a chilled bowl and chilled beaters, whip heavy cream until thick. Add sugar, and continue to beat until stiff. Gently stir in raspberries.
Place one cake layer on a plate. Spread with filling. Top with the other cake layer. Refrigerate until ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Red Raspberry Pie
4 cups raspberries, picked over
1 cup granulated sugar
1/3 cup Creme de Cassis (black currant liqueur)
4 tablespoons cornstarch
1 tablespoon fresh lemon juice
pinch of salt
1 recipe Piecrust
2 tablespoons sweet butter
3 paper-thin slices of lemon
Preheat oven to 425 F.
Toss raspberries and sugar together in a mixing bowl. Whisk Cassis and cornstarch together in a small bowl until smooth. Stir Cassis mixture, lemon juice, and salt gently into berries.
Roll out two thirds of the pastry and line the pie pan; leave edges untrimmed. Spoon in the berries, dot with butter, and arrange lemon slices overlapping slightly in the center of the berries.
Roll out remaining pastry into a 10-inch round and cut into 1/2-inch strips. Arrange over berries in a lattice pattern. Trim overhanging pastry; bring edge of lower crust over lattice and crimp edge decoratively.
Set on the middle rack of the oven and bake at 425 F. for 15 minutes. Lower heat to 350 F. and bake for another 30 to 40 minutes, or until crust is golden brown and filling is bubbling. 6 to 8 portions.
PIECRUST:
2 1/2 cups unbleached all purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
8 tablespoon (1 stick)sweet butter, chilled
6 tablespoons vegetable shortening, chilled
5 to 6 tablespoons ice water, as needed
Sift flour, sugar and salt into a mixing bowl. Add chilled butter and shortening. Working quickly and using your finger-tips or a pastry blender, rub or cut fat into dry ingredients until the mixture resembles coarse meal.
Sprinkle on ice water, 2 to 3 tablespoons at a time, and toss with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time. Scrape it up into a ball and wrap in wax paper. Chill in refrigerator for 2 hours.
Roll dough out to 1/4-inch thickness on a floured work surface. Line a 9-inch pie plate with half of the dough. Crimp edges for a single crust pie.
For pre baking, line dough in the pie plate with foil and fill with beans or rice. Bake in a 425 F. oven for 8 minutes, then remove beans and lining. Prick bottom of dough with a fork and return pie plate to oven to 10 to 13 minutes longer, or until crust is golden brown.
One 9-inch double crust, or two 9-inch single crusts
olga_d_ont
Well-known member
RECIPE: Raspberry Trifle
RASPBERRY TRIFLE:
A trifle is an English dessert containing layers of cake, pudding or custard and fruit or jam that is topped with whipped cream and sprinkled with nuts.
1/4 cup sugar
3 Tablespoons cornstarch
3 cups milk
4 egg yolks, beaten
2 teaspoons vanilla extract
1 loaf (1 pound frozen pound cake, thawed
3/4 cup raspberry jam
3 cups fresh or frozen unsweetened raspberries, thawed and drained if frozen
1 cup whipping cream
2 Tablespoons confectioners’ sugar
2 Tablespoons sliced almonds, toasted
Fresh raspberries, optional
In a heavy 2 quart saucepan, combine sugar and cornstarch; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes; remove from the heat. Gradually stir 1/2 cup into beaten egg yolks; return all to pan and mix well. Cook and stir over medium low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding. Chill for 20 minutes.
Meanwhile, cut cake into 3/4 inch slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3 quart trifle dish or a deep salad bowl. Cover with berries. Top with pudding. Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over pudding. Garnish with almonds and berries if desired. Yield: 10-12 servings.
Taste of Home
RASPBERRY TRIFLE:
A trifle is an English dessert containing layers of cake, pudding or custard and fruit or jam that is topped with whipped cream and sprinkled with nuts.
1/4 cup sugar
3 Tablespoons cornstarch
3 cups milk
4 egg yolks, beaten
2 teaspoons vanilla extract
1 loaf (1 pound frozen pound cake, thawed
3/4 cup raspberry jam
3 cups fresh or frozen unsweetened raspberries, thawed and drained if frozen
1 cup whipping cream
2 Tablespoons confectioners’ sugar
2 Tablespoons sliced almonds, toasted
Fresh raspberries, optional
In a heavy 2 quart saucepan, combine sugar and cornstarch; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes; remove from the heat. Gradually stir 1/2 cup into beaten egg yolks; return all to pan and mix well. Cook and stir over medium low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding. Chill for 20 minutes.
Meanwhile, cut cake into 3/4 inch slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3 quart trifle dish or a deep salad bowl. Cover with berries. Top with pudding. Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over pudding. Garnish with almonds and berries if desired. Yield: 10-12 servings.
Taste of Home
REC: White Chocolate Truffle and Raspberry Cheesecake
White Chocolate Truffle and Raspberry Cheesecake
Serves: 14-16
Crust:
1 1/4 C. finely ground shortbread cookie crumbs
2 T. sugar
1/4 C. ground almonds
1/3 C. melted unsalted butter
2 drops almond extract
Filling:
4 oz. white chocolate - melted and cooled
4 eggs
2 lbs. cream cheese - room temperature
2/3 C. sugar
3 T. flour
1 t. vanilla
1/4 t. almond extract
Layering:
1 C. seedless raspberry preserves
Topping:
4 oz. white chocolate - coarsely chopped
3/4 C. light cream
1/4 t. vanilla
Raspberry sauce:
1 10 oz. package frozen raspberries
1-2 T. confectioner's sugar
Garnish:
whole raspberries
warmed apricot jam (about 1/4 cup)
toasted slivered almonds (optional) to decorate sides
white chocolate shavings
Preheat oven to 350°F.
Crust: Use a 10 inch spring-form pan. Prepare crust by mixing together all ingredients lightly with a fork. Press into pan bottom.
Filling: Melt the white chocolate over simmering water or in the microwave and allow to cool.
Cream the cheese with sugar and flour until smooth. Stir some of this mixture (about 1/3 cup) into melted white chocolate (this tempers the chocolate). Place this mixture into main cheese mixture and add vanilla, almond extract and eggs. Pour half of it into prepared pan.
Gently place half of (layering) preserves on top, cover with remaining batter, then add remaining preserves.
Bake until set and top starts to brown lightly. Refrigerate cake several hours or overnight.
Glaze: Bring cream to a gentle boil. Reduce heat and add chopped chocolate. Over low heat, stir to melt chocolate into cream. Remove from stove. Allow to cool until it is the consistency of a pourable glaze.
Pour over center of cake, allowing excess to drip down. Allow glaze to set.
Paint sides with warmed apricot jam and press toasted slivered almonds all around sides.
Raspberry Sauce: Puree raspberries and sugar in blender. Strain to remove seeds, if desired. Serve as a separate sauce with cake. Garnish cake with fresh whole raspberries and white chocolate shavings.
Sorry, source unknown
CYH
Cyndi
White Chocolate Truffle and Raspberry Cheesecake
Serves: 14-16
Crust:
1 1/4 C. finely ground shortbread cookie crumbs
2 T. sugar
1/4 C. ground almonds
1/3 C. melted unsalted butter
2 drops almond extract
Filling:
4 oz. white chocolate - melted and cooled
4 eggs
2 lbs. cream cheese - room temperature
2/3 C. sugar
3 T. flour
1 t. vanilla
1/4 t. almond extract
Layering:
1 C. seedless raspberry preserves
Topping:
4 oz. white chocolate - coarsely chopped
3/4 C. light cream
1/4 t. vanilla
Raspberry sauce:
1 10 oz. package frozen raspberries
1-2 T. confectioner's sugar
Garnish:
whole raspberries
warmed apricot jam (about 1/4 cup)
toasted slivered almonds (optional) to decorate sides
white chocolate shavings
Preheat oven to 350°F.
Crust: Use a 10 inch spring-form pan. Prepare crust by mixing together all ingredients lightly with a fork. Press into pan bottom.
Filling: Melt the white chocolate over simmering water or in the microwave and allow to cool.
Cream the cheese with sugar and flour until smooth. Stir some of this mixture (about 1/3 cup) into melted white chocolate (this tempers the chocolate). Place this mixture into main cheese mixture and add vanilla, almond extract and eggs. Pour half of it into prepared pan.
Gently place half of (layering) preserves on top, cover with remaining batter, then add remaining preserves.
Bake until set and top starts to brown lightly. Refrigerate cake several hours or overnight.
Glaze: Bring cream to a gentle boil. Reduce heat and add chopped chocolate. Over low heat, stir to melt chocolate into cream. Remove from stove. Allow to cool until it is the consistency of a pourable glaze.
Pour over center of cake, allowing excess to drip down. Allow glaze to set.
Paint sides with warmed apricot jam and press toasted slivered almonds all around sides.
Raspberry Sauce: Puree raspberries and sugar in blender. Strain to remove seeds, if desired. Serve as a separate sauce with cake. Garnish cake with fresh whole raspberries and white chocolate shavings.
Sorry, source unknown
CYH
Cyndi
REC: Fresh Berry Napoleons
Fresh Berry Napoleons
Source: Better Homes and Gardens
http://www.bhg.com
Makes 10 servings
8 sheets frozen phyllo dough, thawed
1/2 cup butter (no substitutes), melted
1/4 cup coarse sugar
2 cups fresh blueberries
1/4 cup water
1/2 teaspoon finely shredded orange peel
1/2 cup sugar
2 tablespoons butter (no substitutes)
1 tablespoon cornstarch
1 tablespoon cold water
2-1/2 cups mixed fresh berries (blueberries, blackberries, red raspberries,
and/or sliced strawberries)
Sweetened whipped cream
Light-color corn syrup
Mint sprigs (optional)
1. Preheat oven to 350 degree F. Place 1 sheet of phyllo on a work surface. (Cover remaining sheets to prevent them from drying out.) Brush with some of the melted butter. Sprinkle lightly with some of the coarse sugar. Top with another
sheet of phyllo, brush with butter, and sprinkle lightly with sugar.
Continue layering, using remaining phyllo, melted butter, and sugar. Cut the stack crosswise into eight 2-inch-wide strips. Cut each strip crosswise into four 3x2-inch rectangles. Place all of the stacks on ungreased cookie sheets. (There will be 2 extra phyllo stacks to use in case any break.) Bake in the
preheated oven for 10 to 12 minutes or until golden. Remove and cool on a wire rack for 20 minutes.
2. Meanwhile, for blueberry curd, combine 2 cups blueberries, 1/4 cup water, and orange peel in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Cool slightly (10 minutes). Place in a blender container
or food processor bowl. Cover and blend or process until smooth. Return to saucepan. Stir in 1/2 cup sugar and 2 tablespoons butter.
3. Combine the cornstarch and 1 tablespoon cold water in a small bowl. Add to blueberry mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and cool for 2 hours or refrigerate overnight.
4. To aseemble, place about 1 tablespoon of the blueberry curd on each dessert plate. Top with one baked phyllo stack, top side down. Spread with 1 tablespoon blueberry curd. Top with some of the berries and more curd. Top with another
phyllo stack, top side down again. Top with some more of the curd and berries.
Top with another phyllo stack top side up. Top each dessert with whipped cream and remaining berries. Add corn syrup to remaining curd until of drizzling consistency. Drizzle over whipped cream. If desired, garnish with mint sprigs.
Makes 10 servings.
CYH
Cyndi
Fresh Berry Napoleons
Source: Better Homes and Gardens
http://www.bhg.com
Makes 10 servings
8 sheets frozen phyllo dough, thawed
1/2 cup butter (no substitutes), melted
1/4 cup coarse sugar
2 cups fresh blueberries
1/4 cup water
1/2 teaspoon finely shredded orange peel
1/2 cup sugar
2 tablespoons butter (no substitutes)
1 tablespoon cornstarch
1 tablespoon cold water
2-1/2 cups mixed fresh berries (blueberries, blackberries, red raspberries,
and/or sliced strawberries)
Sweetened whipped cream
Light-color corn syrup
Mint sprigs (optional)
1. Preheat oven to 350 degree F. Place 1 sheet of phyllo on a work surface. (Cover remaining sheets to prevent them from drying out.) Brush with some of the melted butter. Sprinkle lightly with some of the coarse sugar. Top with another
sheet of phyllo, brush with butter, and sprinkle lightly with sugar.
Continue layering, using remaining phyllo, melted butter, and sugar. Cut the stack crosswise into eight 2-inch-wide strips. Cut each strip crosswise into four 3x2-inch rectangles. Place all of the stacks on ungreased cookie sheets. (There will be 2 extra phyllo stacks to use in case any break.) Bake in the
preheated oven for 10 to 12 minutes or until golden. Remove and cool on a wire rack for 20 minutes.
2. Meanwhile, for blueberry curd, combine 2 cups blueberries, 1/4 cup water, and orange peel in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Cool slightly (10 minutes). Place in a blender container
or food processor bowl. Cover and blend or process until smooth. Return to saucepan. Stir in 1/2 cup sugar and 2 tablespoons butter.
3. Combine the cornstarch and 1 tablespoon cold water in a small bowl. Add to blueberry mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and cool for 2 hours or refrigerate overnight.
4. To aseemble, place about 1 tablespoon of the blueberry curd on each dessert plate. Top with one baked phyllo stack, top side down. Spread with 1 tablespoon blueberry curd. Top with some of the berries and more curd. Top with another
phyllo stack, top side down again. Top with some more of the curd and berries.
Top with another phyllo stack top side up. Top each dessert with whipped cream and remaining berries. Add corn syrup to remaining curd until of drizzling consistency. Drizzle over whipped cream. If desired, garnish with mint sprigs.
Makes 10 servings.
CYH
Cyndi
REC: Raspberry-Merlot Sauce
Raspberry-Merlot Sauce
POSTED: 11:29 am EST February 1, 2004
UPDATED: 6:20 am EST February 15, 2006
Makes ¾ cup
Red wine and raspberries is a marriage made in heaven. This ruby sauce will keep in a covered container in the refrigerator for up to 2 weeks. Thin with water, if necessary, to serve over poached pears, fresh pineapple rings, ice cream, and innumerable other desserts.
4 cups unsweetened frozen raspberries, thawed (two 12-ounce packages)
1 ½ cups Merlot (see Tip), Pinot Noir, or other light- to medium-bodied, plummy
red wine
1 cup sugar
Combine all the ingredients in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, over medium-low heat until the mixture is thick and reduced to about 1 cup, about 30 minutes. As the sauce
cooks, stir occasionally to prevent scorching.
Strain the sauce through a coarse sieve atop a mixing bowl; as it drains, stir occasionally with a wooden spoon. Discard the seeds.
CYH
Cyndi
Raspberry-Merlot Sauce
POSTED: 11:29 am EST February 1, 2004
UPDATED: 6:20 am EST February 15, 2006
Makes ¾ cup
Red wine and raspberries is a marriage made in heaven. This ruby sauce will keep in a covered container in the refrigerator for up to 2 weeks. Thin with water, if necessary, to serve over poached pears, fresh pineapple rings, ice cream, and innumerable other desserts.
4 cups unsweetened frozen raspberries, thawed (two 12-ounce packages)
1 ½ cups Merlot (see Tip), Pinot Noir, or other light- to medium-bodied, plummy
red wine
1 cup sugar
Combine all the ingredients in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, over medium-low heat until the mixture is thick and reduced to about 1 cup, about 30 minutes. As the sauce
cooks, stir occasionally to prevent scorching.
Strain the sauce through a coarse sieve atop a mixing bowl; as it drains, stir occasionally with a wooden spoon. Discard the seeds.
CYH
Cyndi
REC: DARK CHOCOLATE RASPBERRY MOUSSE
DARK CHOCOLATE RASPBERRY MOUSSE
Categories: Mousses
Yield: 6 Servings
1 1/2 c Fresh Raspberries
1/4 c Sugar
2 tb Framboise Liqueur
10 oz Bittersweet Chocolate,
Coarsely Chopped
4 tb (1/2 Stick) Unsalted Butter
1 c Heavy Cream -- chilled
3 Jumbo Eggs, Separated -- at
Room temperature
3/4 c Heavy Cream, Softly Whipped
For garnish
1/2 pt Fresh Raspberries -- for
Garnish
1. In a small bowl, crush the raspberries roughly with a fork. Stir in the sugar and the Framboise. Let the mixture stand at room
temperature for 30 minutes.
2. In a modified double boiler, melt the
chocolate and the butter. 3. While the chocolate is melting, whip the cream. Stir the egg yolks into the crushed raspberry mixture. Whisk
the egg whites.
4. Remove the bowl of melted chocolate from the
modified double boiler and place it on a work surface. All at once, stir in the raspberry mixture. Stir in the whipped cream. Fold in the
egg whites.
5. Turn the mousse into a serving bowl or individual dishes. Chill until firm, about 2 hours for individual portions, five hours for a large bowl of mousse.
6. Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries.
Recipe By : Chocolatier Vol. 1, NO. 7 1985
CYH
Cyndi
DARK CHOCOLATE RASPBERRY MOUSSE
Categories: Mousses
Yield: 6 Servings
1 1/2 c Fresh Raspberries
1/4 c Sugar
2 tb Framboise Liqueur
10 oz Bittersweet Chocolate,
Coarsely Chopped
4 tb (1/2 Stick) Unsalted Butter
1 c Heavy Cream -- chilled
3 Jumbo Eggs, Separated -- at
Room temperature
3/4 c Heavy Cream, Softly Whipped
For garnish
1/2 pt Fresh Raspberries -- for
Garnish
1. In a small bowl, crush the raspberries roughly with a fork. Stir in the sugar and the Framboise. Let the mixture stand at room
temperature for 30 minutes.
2. In a modified double boiler, melt the
chocolate and the butter. 3. While the chocolate is melting, whip the cream. Stir the egg yolks into the crushed raspberry mixture. Whisk
the egg whites.
4. Remove the bowl of melted chocolate from the
modified double boiler and place it on a work surface. All at once, stir in the raspberry mixture. Stir in the whipped cream. Fold in the
egg whites.
5. Turn the mousse into a serving bowl or individual dishes. Chill until firm, about 2 hours for individual portions, five hours for a large bowl of mousse.
6. Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries.
Recipe By : Chocolatier Vol. 1, NO. 7 1985
CYH
Cyndi
REC: Chocolate Raspberry Ice Cream
Posted by Richard Holbert on dessertrecipes@yahoogroups.com
Chocolate Raspberry Ice Cream
3 1/2 c whipping cream
4 egg yolks
1/3 c granulated sugar
8 oz semisweet chocolate
1 T vanilla extract
1 pkg frozen raspberries (10 oz) thawed
fresh raspberries for garnish
Heat whipping cream. Beat yolks and sugar together. Gradually add hot cream to yolk mixture, whisking constantly. Cook mixture in top a double boiler over simmering water, stirring constantly, until mixture thickens slightly and coats the back of a spoon, about 8 min. Do not let mixture boil. Remove from
heat. Strain mixture into bowl. Add chocolate and vanilla, stirring occasionally until chocolate is melted and mixture is smooth. Cool completely. Stir raspberries with juice into
cooled mixture. Freeze in icecream freezer according to manufacturer's instructions. Spoon icecream into serving dishes. Garnish with fresh raspberries.
CYH
Cyndi
Posted by Richard Holbert on dessertrecipes@yahoogroups.com
Chocolate Raspberry Ice Cream
3 1/2 c whipping cream
4 egg yolks
1/3 c granulated sugar
8 oz semisweet chocolate
1 T vanilla extract
1 pkg frozen raspberries (10 oz) thawed
fresh raspberries for garnish
Heat whipping cream. Beat yolks and sugar together. Gradually add hot cream to yolk mixture, whisking constantly. Cook mixture in top a double boiler over simmering water, stirring constantly, until mixture thickens slightly and coats the back of a spoon, about 8 min. Do not let mixture boil. Remove from
heat. Strain mixture into bowl. Add chocolate and vanilla, stirring occasionally until chocolate is melted and mixture is smooth. Cool completely. Stir raspberries with juice into
cooled mixture. Freeze in icecream freezer according to manufacturer's instructions. Spoon icecream into serving dishes. Garnish with fresh raspberries.
CYH
Cyndi
olga_d_ont
Well-known member
RECIPE: Chocolate Raspberry Mirror Mousse Cake
Chocolate Raspberry Mirror Mousse Cake
This is a creamy, smooth, chocolaty mousse with a shimmering raspberry crown. You can make it ahead of time (in stages if you want) just follow the easy steps.
Makes 12 to 16 servings.
CAKE CRUST:
2 eggs, separated
1/3 cup granulated sugar
1 tsp. vanilla
1/4 cup all purpose flour
1/4 cup unsweetened cocoa
CHOCOLATE MOUSSE:
10 oz. high-quality semisweet chocolate, chopped
2 1/2 cups whipping cream
1 tbsp. vanilla
1 bag (300 g) frozen raspberries, thawed
1/3 cup granulated sugar
2 tsp. unflavoured gelatin
RASPBERRY GLAZE:
1 pkg (300 g) frozen raspberries, thawed
1/2 cup raspberry jam
1/2 cup grenadine
1 tbsp. unflavoured gelatin
1. In a large bowl, beat egg yolks, vanilla all but 2 tbsp. of the sugar for 2 minutes or until lightl. Sift flour and cocoa over top; stir until incorporated and thick. In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp. of remaining sugar until stiff peaks form. Stir one-third of egg whites into batter. FOLD in remaining whites.
2. Grease side of 9-inch springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400 F. oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.)
3. CHOCOLATE MOUSSE: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.)
6. Raspberry Glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm.
If you wish decorate around the cake with fresh raspberries.
Canadian Living
Chocolate Raspberry Mirror Mousse Cake
This is a creamy, smooth, chocolaty mousse with a shimmering raspberry crown. You can make it ahead of time (in stages if you want) just follow the easy steps.
Makes 12 to 16 servings.
CAKE CRUST:
2 eggs, separated
1/3 cup granulated sugar
1 tsp. vanilla
1/4 cup all purpose flour
1/4 cup unsweetened cocoa
CHOCOLATE MOUSSE:
10 oz. high-quality semisweet chocolate, chopped
2 1/2 cups whipping cream
1 tbsp. vanilla
1 bag (300 g) frozen raspberries, thawed
1/3 cup granulated sugar
2 tsp. unflavoured gelatin
RASPBERRY GLAZE:
1 pkg (300 g) frozen raspberries, thawed
1/2 cup raspberry jam
1/2 cup grenadine
1 tbsp. unflavoured gelatin
1. In a large bowl, beat egg yolks, vanilla all but 2 tbsp. of the sugar for 2 minutes or until lightl. Sift flour and cocoa over top; stir until incorporated and thick. In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp. of remaining sugar until stiff peaks form. Stir one-third of egg whites into batter. FOLD in remaining whites.
2. Grease side of 9-inch springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400 F. oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.)
3. CHOCOLATE MOUSSE: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.)
6. Raspberry Glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm.
If you wish decorate around the cake with fresh raspberries.
Canadian Living
heather_in_sf
Well-known member
REC: Charlotte à la Framboise (Raspberry Charlotte)
I've made this several times, with frozen raspberries, and it is a show stopper and so delicious - from Saveur
Charlotte à la Framboise (Raspberry Charlotte)
SERVES 8
FOR THE CAKE:
1 tbsp. butter
4 eggs, separated
1/2 cup sugar
7 tbsp. cake flour
1 1/4 tsp. vanilla extract
FOR THE FILLING:
9 cups fresh or frozen raspberries
3/4 cup sugar
1 package unflavored gelatin
1/4 cup eau-de-vie de poire (or cognac - H)
2 cups heavy cream
FOR THE SAUCE:
3 tbsp. superfine sugar
2 tbsp. fresh lemon juice
2 tbsp. eau-de-vie de poire (or cognac - H)
1. For the cake: Preheat oven to 400°. Butter a 9'' springform pan and line bottom with buttered parchment. Whisk together egg yolks and sugar in a bowl until pale yellow. Gradually beat in flour until mixture is smooth. Add vanilla and set aside. Whisk egg whites in a medium bowl until stiff peaks form, then fold whites into yolk mixture, taking care not to deflate whites. Pour into pan and bake until brown, 25-30 minutes. Set aside to cool.
2. For the filling: Put raspberries, sugar, and 1 cup water into a medium saucepan. Simmer over medium heat until sugar dissolves and berries break down, about 10 minutes. Press through a sieve set over a bowl to catch purée. Return 2 cups purée to pan and set over low heat. Reserve remaining purée for sauce. Sprinkle gelatin in 1/4 cup cold water, set aside until softened, then add to purée in pan, stirring until dissolved, 1-2 minutes. Remove from heat, add eau-de-vie, and set aside to cool. Whip cream in a large bowl until soft peaks form. Gently fold cooled purée into cream.
3. Unmold cake and discard parchment. Slice cake in half crosswise, then return cake bottom to pan with ring reattached. Pour in filling, then replace cake top, brown side up. Cover with plastic; refrigerate for 24 hours.
4. For the sauce: Combine reserved berry purée, sugar, lemon juice, and eau-de-vie in a bowl and stir until sugar has dissolved. Slice cake and serve with sauce.
Equipment: hand mixer - tupperware bowl - springform pan - mesh strainer - rubber spatula - parchment paper -
I've made this several times, with frozen raspberries, and it is a show stopper and so delicious - from Saveur
Charlotte à la Framboise (Raspberry Charlotte)
SERVES 8
FOR THE CAKE:
1 tbsp. butter
4 eggs, separated
1/2 cup sugar
7 tbsp. cake flour
1 1/4 tsp. vanilla extract
FOR THE FILLING:
9 cups fresh or frozen raspberries
3/4 cup sugar
1 package unflavored gelatin
1/4 cup eau-de-vie de poire (or cognac - H)
2 cups heavy cream
FOR THE SAUCE:
3 tbsp. superfine sugar
2 tbsp. fresh lemon juice
2 tbsp. eau-de-vie de poire (or cognac - H)
1. For the cake: Preheat oven to 400°. Butter a 9'' springform pan and line bottom with buttered parchment. Whisk together egg yolks and sugar in a bowl until pale yellow. Gradually beat in flour until mixture is smooth. Add vanilla and set aside. Whisk egg whites in a medium bowl until stiff peaks form, then fold whites into yolk mixture, taking care not to deflate whites. Pour into pan and bake until brown, 25-30 minutes. Set aside to cool.
2. For the filling: Put raspberries, sugar, and 1 cup water into a medium saucepan. Simmer over medium heat until sugar dissolves and berries break down, about 10 minutes. Press through a sieve set over a bowl to catch purée. Return 2 cups purée to pan and set over low heat. Reserve remaining purée for sauce. Sprinkle gelatin in 1/4 cup cold water, set aside until softened, then add to purée in pan, stirring until dissolved, 1-2 minutes. Remove from heat, add eau-de-vie, and set aside to cool. Whip cream in a large bowl until soft peaks form. Gently fold cooled purée into cream.
3. Unmold cake and discard parchment. Slice cake in half crosswise, then return cake bottom to pan with ring reattached. Pour in filling, then replace cake top, brown side up. Cover with plastic; refrigerate for 24 hours.
4. For the sauce: Combine reserved berry purée, sugar, lemon juice, and eau-de-vie in a bowl and stir until sugar has dissolved. Slice cake and serve with sauce.
Equipment: hand mixer - tupperware bowl - springform pan - mesh strainer - rubber spatula - parchment paper -