Went to "Mexican Radio" restaurant after a craft show and shared a pitcher of margaritas. On the way

Streusel Topped Triple Berry Coffee Cake - also in T&T: Love this one!

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

This is lusciously delicious! Great on its own or with vanilla ice cream. Serve warm or at room temperature.

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) (First two times 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. Third time I used frozen blueberries and raspberries, unthawed, also tossed with 1 Tbsp sugar just before adding).
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 40 minutes (about), until topping is golden brown.

9 servings

From Michelle Shipley - Recipezaar

http://www.recipezaar.com/47953

 
Strawberry or Raspberry Cream Pie

STRAWBERRY (OR RASPBERRY) CREAM PIE

This pie is so good, it's dangerous! Once you start eating it, you can't stop! It's easy to make and looks very pretty. I often double this and put it into a springform pan - it seems to hold up better when doubled.
I've also made this with frozen raspberries, thawed and drained, and it's just as delicious.

INGREDIENTS:

8 oz. pkg. cream cheese; softened
1/4 cup sugar
1/2 teaspoon vanilla
dash nutmeg
1 cup (+ additional for garnish) strawberries; sliced
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
9-inch graham cracker crust

DIRECTIONS:

Combine cream cheese, sugar, vanilla and nutmeg until well blended.

Mash 1 cup strawberry slices, stir into cream cheese mixture.

Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust.

Chill several hours or overnight.

Before serving, garnish with sliced strawberries in an overlapping circle on pie.

Optional: Serve with whipped cream and a mint leaf on the side. (I omit this).

 
Another Raspberry Fool to check out:

RASPBERRY FOOL

Note: I do this a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks. I omit the extra 1 1/2 cups raspberries for topping or layering, but it sounds like it would be nice. Also, it's always a good idea to check the sugar - depending on how tart the raspberries are, this may need a little more, to taste. I chill it at least 3 hours.

(I've used both fresh raspberries and frozen, unsweetened raspberries, thawed).

RASPBERRY FOOL

Ingredients:

3 cups raspberries, divided
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
posted at foodtv.ca (food network canada)
From:
http://www.marthastewart.com/recipe/perfect-raspberry-fool?autonomy_kw=raspberry%20fool&rsc=header_1

http://www.marthastewart.com/recipe/perfect-raspberry-fool?autonomy_kw=raspberry%20fool&rsc=header_1

 
Another on my to-try list: Raspberry Ice Cream - from Bon Appetit

RASPBERRY ICE CREAM

1 1/2 cups sugar
1 cup water
1 quart fresh raspberries
2 teaspoons lemon juice
1 quart whipping cream, scalded
raspberries or mint leaves (to garnish)

Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.

Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.

Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).

Process mixture in ice cream maker according to manufacturer's directions. Freeze ice cream in a covered container until firm (1-2 hours).

For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).

To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

2 quarts

Recipe source: Bon Appetit (July 1984)
posted at Recipezaar

http://www.recipezaar.com/recipe/Raspberry-Ice-Cream-121699

 
I posted this one way back when-Karen/Upstate NY tried them: Raspberry Cheesecake Truffle Brownies

RASPBERRY CHEESECAKE TRUFFLE BROWNIES

(Karen suggested omitting the lemon juice, since she thought it overpowered the raspberries)

"Baking these takes longer due to the cheesecake topping. These brownies are very fudgy and moist——almost like candy."

INGREDIENTS:

For the Brownies:
4 oz. unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, cubed
2 T. cocoa powder
1 T. instant coffee granules
1 1/2 cups sugar
1 t. vanilla extract
1/4 t. table salt
3 eggs
1 cup all-purpose flour

For the Topping:
4 oz. cream cheese, softened
1/4 cup sugar
Minced zest from 1 lemon
Juice of 1/2 lemon
Pinch salt
1 egg
1 cup fresh or frozen raspberries, unthawed

Dust with:
Powdered sugar

DIRECTIONS:

For the Brownies:

Preheat oven to 350 F and coat an 8" square baking pan with nonstick spray.

Melt chocolate, butter, cocoa powder, and coffee in a bowl in a microwave on full power, stirring every 30 seconds (or in a heavy saucepan over low heat). Remove when chocolate is nearly melted and stir until totally smooth.

Stir in sugar, vanilla, and salt. Add eggs one at a time, blending well after each addition.

Fold in flour. Spread batter in prepared pan.

For the Topping:

Beat cream cheese, sugar, lemon zest, juice, and salt for the topping in a bowl with electric mixer until smooth.

Blend in the egg, then spread cheesecake mixture over unbaked brownie batter. To avoid blending the batters, spread cheesecake over brownie batter by tilting the pan.

Top with raspberries (if using frozen berries, don't thaw them first—they'll hold their shape better) and bake 1 hour, or until cheesecake is set and golden around edges (a toothpick will come out gooey—it’s okay). (My note: Do not overbake! Cheesecake layer will continue to cook a little after removing from oven).

Cool brownies in pan; cover and chill overnight. To cut, coat a knife with nonstick spray and slice into small squares.

Dust with powdered sugar before serving.

Makes: one 8" pan

From Cuisine At Home

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=56088

 
Rec: Raspberry Chicken (Lukins)

Below is a modified version. I have made this numerous times. It is beautiful! It is a flexible recipe. I have added scallions and garlic, depending on the fruit. I have also used red onion. Oh, and in a pinch, once I used ketchup vs. Tom paste (Didn't have)
I have also used chicken tenders.

4 boneless, skinless chicken breast halves (about 2 lb. total)
2 tbsp. butter
¼ c. chopped onion
¼ c. fruit-flavored vinegar, such as raspberry, blueberry or strawberry
¼ c. chicken broth
¼ c. sour cream
1 tbsp. tomato paste
½ c. or so fresh fruit matching the vinegar

Pound the chicken breasts between sheets of plastic wrap to flatten them slightly and make them of equal thickness. Melt the butter in a large frying pan. Raise the heat to medium-high, add the chicken breasts and saute about 3 minutes on each side, to brown them. Remove them from the pan and set them aside.

Reduce the heat to medium, add the onions and saute, stirring occasionally, until they are translucent, about 5 minutes. Add the vinegar, raise the heat to medium-high, scrape the pan to include stuck-on bits of onion and chicken, and cook, stirring occasionally until the liquid is reduced to a spoonful or so of syrup. Stir in the chicken broth, sour cream and tomato paste and simmer for 1 minute. Add chicken and fruit.

 
Me too. DS and I picked 2 qts of them yesterday morning. Pie or parfaits; that is the question...

 
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