Bitluxy

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Pie

Ingredients

2 tablespoons uncooked quick-cooking tapioca
4 ½ cups fresh raspberries (about 24 ounces)
3 ½ cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
¼ cup cornstarch
2 tablespoons crème de cassis (black currant-flavored liqueur)
⅛ teaspoon salt
½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
6 tablespoons all-purpose flour
¼ cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
¼ teaspoon almond extract
⅛ teaspoon salt

Instructions

Preheat oven to 350°.
Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
Increase the oven temperature to 375°.
Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Pie

Ingredients

2 tablespoons uncooked quick-cooking tapioca
4 ½ cups fresh raspberries (about 24 ounces)
3 ½ cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
¼ cup cornstarch
2 tablespoons crème de cassis (black currant-flavored liqueur)
⅛ teaspoon salt
½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
6 tablespoons all-purpose flour
¼ cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
¼ teaspoon almond extract
⅛ teaspoon salt

Instructions

Preheat oven to 350°.
Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
Increase the oven temperature to 375°.
Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Pie

Ingredients

2 tablespoons uncooked quick-cooking tapioca
4 ½ cups fresh raspberries (about 24 ounces)
3 ½ cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
¼ cup cornstarch
2 tablespoons crème de cassis (black currant-flavored liqueur)
⅛ teaspoon salt
½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
6 tablespoons all-purpose flour
¼ cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
¼ teaspoon almond extract
⅛ teaspoon salt

Instructions

Preheat oven to 350°.
Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
Increase the oven temperature to 375°.
Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Pie

Ingredients

2 tablespoons uncooked quick-cooking tapioca
4 ½ cups fresh raspberries (about 24 ounces)
3 ½ cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
¼ cup cornstarch
2 tablespoons crème de cassis (black currant-flavored liqueur)
⅛ teaspoon salt
½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
6 tablespoons all-purpose flour
¼ cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
¼ teaspoon almond extract
⅛ teaspoon salt

Instructions

Preheat oven to 350°.
Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
Increase the oven temperature to 375°.
Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Galettes

Ingredients

; flavored
3/4 ts Aniseed; chopped
1 lg Egg yolk
; stick)
3 tb Honey; preferably orange
; flavored
2 1/2 pints baskets
3 tb Honey; preferably orange
Powdered sugar
1/2 c Unsalted butter; room
; or other fruit
1 c Creme fraiche; or whipping
3/4 c Plus 1 tablespoon powdered
1 pn Salt
; ounces)
; strawberries
2 c Frozen whole unsweetened
1 1/3 c Unbleached all purpose flour
1 tb Vanilla extract
Fresh mint leaves
1 Egg; beaten to blend

Instructions

For cookies: Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment. Add butter, yolk and vanilla and mix at low speed until coarse meal forms. Knead dough into smooth ball. Flatten to disk, wrap in plastic and refrigerate 40 minutes. Preheat oven to 350F. Roll dough out on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch fluted cutter, cut dough into rounds. Transfer rounds to heavy large cookie sheets, spacing evenly. Gather dough scraps. Repeat rolling and cutting until all dough is used, chilling dough briefly if soft. Brush cookies with beaten egg. Bake until light golden, about 12 minutes. Transfer cookies to rack to cool. (Can be prepared 3 days ahead. Store cookies in airtight container.) For sauce: Puree raspberries and honey in blender. Strain. (Can be prepared 2 days ahead. Cover and refrigerate.) For filling: Beat creme fraîche and honey in chilled medium bowl until stiff peaks form. Transfer filling to pastry bag fitted with 3/8-inch (no. 3) star tip. Place 1 cookie on flat surface. Pipe filling in small stars over cookie. Place 1 layer of raspberries atop stars. Top with second cookie. Pipe filling in small stars over second cookie. Place layer of raspberries atop stars. Top with third cookie. Sift powdered sugar over. Place 1 raspberry in center. Repeat layering of cookies, filling and berries to make 3 more desserts. Spoon sauce onto plates. Transfer 1 galette to center of each plate. Garnish with mint leaves and serve. Serves 4. Bon Appetit May 1991

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Galettes

Ingredients

; flavored
3/4 ts Aniseed; chopped
1 lg Egg yolk
; stick)
3 tb Honey; preferably orange
; flavored
2 1/2 pints baskets
3 tb Honey; preferably orange
Powdered sugar
1/2 c Unsalted butter; room
; or other fruit
1 c Creme fraiche; or whipping
3/4 c Plus 1 tablespoon powdered
1 pn Salt
; ounces)
; strawberries
2 c Frozen whole unsweetened
1 1/3 c Unbleached all purpose flour
1 tb Vanilla extract
Fresh mint leaves
1 Egg; beaten to blend

Instructions

For cookies: Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment. Add butter, yolk and vanilla and mix at low speed until coarse meal forms. Knead dough into smooth ball. Flatten to disk, wrap in plastic and refrigerate 40 minutes. Preheat oven to 350F. Roll dough out on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch fluted cutter, cut dough into rounds. Transfer rounds to heavy large cookie sheets, spacing evenly. Gather dough scraps. Repeat rolling and cutting until all dough is used, chilling dough briefly if soft. Brush cookies with beaten egg. Bake until light golden, about 12 minutes. Transfer cookies to rack to cool. (Can be prepared 3 days ahead. Store cookies in airtight container.) For sauce: Puree raspberries and honey in blender. Strain. (Can be prepared 2 days ahead. Cover and refrigerate.) For filling: Beat creme fraîche and honey in chilled medium bowl until stiff peaks form. Transfer filling to pastry bag fitted with 3/8-inch (no. 3) star tip. Place 1 cookie on flat surface. Pipe filling in small stars over cookie. Place 1 layer of raspberries atop stars. Top with second cookie. Pipe filling in small stars over second cookie. Place layer of raspberries atop stars. Top with third cookie. Sift powdered sugar over. Place 1 raspberry in center. Repeat layering of cookies, filling and berries to make 3 more desserts. Spoon sauce onto plates. Transfer 1 galette to center of each plate. Garnish with mint leaves and serve. Serves 4. Bon Appetit May 1991

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Galettes

Ingredients

; flavored
3/4 ts Aniseed; chopped
1 lg Egg yolk
; stick)
3 tb Honey; preferably orange
; flavored
2 1/2 pints baskets
3 tb Honey; preferably orange
Powdered sugar
1/2 c Unsalted butter; room
; or other fruit
1 c Creme fraiche; or whipping
3/4 c Plus 1 tablespoon powdered
1 pn Salt
; ounces)
; strawberries
2 c Frozen whole unsweetened
1 1/3 c Unbleached all purpose flour
1 tb Vanilla extract
Fresh mint leaves
1 Egg; beaten to blend

Instructions

For cookies: Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment. Add butter, yolk and vanilla and mix at low speed until coarse meal forms. Knead dough into smooth ball. Flatten to disk, wrap in plastic and refrigerate 40 minutes. Preheat oven to 350F. Roll dough out on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch fluted cutter, cut dough into rounds. Transfer rounds to heavy large cookie sheets, spacing evenly. Gather dough scraps. Repeat rolling and cutting until all dough is used, chilling dough briefly if soft. Brush cookies with beaten egg. Bake until light golden, about 12 minutes. Transfer cookies to rack to cool. (Can be prepared 3 days ahead. Store cookies in airtight container.) For sauce: Puree raspberries and honey in blender. Strain. (Can be prepared 2 days ahead. Cover and refrigerate.) For filling: Beat creme fraîche and honey in chilled medium bowl until stiff peaks form. Transfer filling to pastry bag fitted with 3/8-inch (no. 3) star tip. Place 1 cookie on flat surface. Pipe filling in small stars over cookie. Place 1 layer of raspberries atop stars. Top with second cookie. Pipe filling in small stars over second cookie. Place layer of raspberries atop stars. Top with third cookie. Sift powdered sugar over. Place 1 raspberry in center. Repeat layering of cookies, filling and berries to make 3 more desserts. Spoon sauce onto plates. Transfer 1 galette to center of each plate. Garnish with mint leaves and serve. Serves 4. Bon Appetit May 1991

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Galettes

Ingredients

; flavored
3/4 ts Aniseed; chopped
1 lg Egg yolk
; stick)
3 tb Honey; preferably orange
; flavored
2 1/2 pints baskets
3 tb Honey; preferably orange
Powdered sugar
1/2 c Unsalted butter; room
; or other fruit
1 c Creme fraiche; or whipping
3/4 c Plus 1 tablespoon powdered
1 pn Salt
; ounces)
; strawberries
2 c Frozen whole unsweetened
1 1/3 c Unbleached all purpose flour
1 tb Vanilla extract
Fresh mint leaves
1 Egg; beaten to blend

Instructions

For cookies: Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment. Add butter, yolk and vanilla and mix at low speed until coarse meal forms. Knead dough into smooth ball. Flatten to disk, wrap in plastic and refrigerate 40 minutes. Preheat oven to 350F. Roll dough out on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch fluted cutter, cut dough into rounds. Transfer rounds to heavy large cookie sheets, spacing evenly. Gather dough scraps. Repeat rolling and cutting until all dough is used, chilling dough briefly if soft. Brush cookies with beaten egg. Bake until light golden, about 12 minutes. Transfer cookies to rack to cool. (Can be prepared 3 days ahead. Store cookies in airtight container.) For sauce: Puree raspberries and honey in blender. Strain. (Can be prepared 2 days ahead. Cover and refrigerate.) For filling: Beat creme fraîche and honey in chilled medium bowl until stiff peaks form. Transfer filling to pastry bag fitted with 3/8-inch (no. 3) star tip. Place 1 cookie on flat surface. Pipe filling in small stars over cookie. Place 1 layer of raspberries atop stars. Top with second cookie. Pipe filling in small stars over second cookie. Place layer of raspberries atop stars. Top with third cookie. Sift powdered sugar over. Place 1 raspberry in center. Repeat layering of cookies, filling and berries to make 3 more desserts. Spoon sauce onto plates. Transfer 1 galette to center of each plate. Garnish with mint leaves and serve. Serves 4. Bon Appetit May 1991

Sun, 05 Jul 2026 00:00:00 GMT

Berry crumble

Ingredients

2 cups Fresh blueberries
2 cups fresh strawberries
2 cups fresh raspberries
1/4 cup All purpose flour
1/4 tsp allspice
1/4 tsp cinammon
2 cups rolled oats
1/2 cup All purpose flour
1 cup dark brown sugar
1/2 cup salted butter at room temp plus additional for buttering pan

Instructions

1. Oven 350. Butter 9 inch pie pan.
2. For filling combine berries, flour, allspice, and cinnamon and place in pie pan.
3. For topping, combine oats, flour, sugar, and butter in a separate bowl and stir together; until resembles a course dough. Sprinkle topping over the filling.
4. Place in the oven and bake for 40 mins. Turn on broiler and broil for 30 secs to brown the top. Let cool and serve, or refrigerate for up to 2 days.

Sun, 05 Jul 2026 00:00:00 GMT

Berry crumble

Ingredients

2 cups Fresh blueberries
2 cups fresh strawberries
2 cups fresh raspberries
1/4 cup All purpose flour
1/4 tsp allspice
1/4 tsp cinammon
2 cups rolled oats
1/2 cup All purpose flour
1 cup dark brown sugar
1/2 cup salted butter at room temp plus additional for buttering pan

Instructions

1. Oven 350. Butter 9 inch pie pan.
2. For filling combine berries, flour, allspice, and cinnamon and place in pie pan.
3. For topping, combine oats, flour, sugar, and butter in a separate bowl and stir together; until resembles a course dough. Sprinkle topping over the filling.
4. Place in the oven and bake for 40 mins. Turn on broiler and broil for 30 secs to brown the top. Let cool and serve, or refrigerate for up to 2 days.

Sun, 05 Jul 2026 00:00:00 GMT

Berry crumble

Ingredients

2 cups Fresh blueberries
2 cups fresh strawberries
2 cups fresh raspberries
1/4 cup All purpose flour
1/4 tsp allspice
1/4 tsp cinammon
2 cups rolled oats
1/2 cup All purpose flour
1 cup dark brown sugar
1/2 cup salted butter at room temp plus additional for buttering pan

Instructions

1. Oven 350. Butter 9 inch pie pan.
2. For filling combine berries, flour, allspice, and cinnamon and place in pie pan.
3. For topping, combine oats, flour, sugar, and butter in a separate bowl and stir together; until resembles a course dough. Sprinkle topping over the filling.
4. Place in the oven and bake for 40 mins. Turn on broiler and broil for 30 secs to brown the top. Let cool and serve, or refrigerate for up to 2 days.

Sun, 05 Jul 2026 00:00:00 GMT

Berry crumble

Ingredients

2 cups Fresh blueberries
2 cups fresh strawberries
2 cups fresh raspberries
1/4 cup All purpose flour
1/4 tsp allspice
1/4 tsp cinammon
2 cups rolled oats
1/2 cup All purpose flour
1 cup dark brown sugar
1/2 cup salted butter at room temp plus additional for buttering pan

Instructions

1. Oven 350. Butter 9 inch pie pan.
2. For filling combine berries, flour, allspice, and cinnamon and place in pie pan.
3. For topping, combine oats, flour, sugar, and butter in a separate bowl and stir together; until resembles a course dough. Sprinkle topping over the filling.
4. Place in the oven and bake for 40 mins. Turn on broiler and broil for 30 secs to brown the top. Let cool and serve, or refrigerate for up to 2 days.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Marshmallow Gateau

Ingredients

225 g Caster sugar; (8oz)
75 g Castor sugar; (3oz)
20 ml Gelatine; (1 Tbs)
; loose based cake
; base lined
3 Eggs separated
1 Raspberry flavoured jelly
1 425 gram can raspberries
10 ml Oil; (2 tsps)
A 20cm; (8 inch) round,
75 g Ground almonds; (3oz)
5 ml Vanilla essence; (1 tsp)
75 g Butter 5 ml; (1 tsp) instant
50 g Butter; (2oz)
; tin, greased and
40 ml Rum or orange juice; (2 Tbs)
275 ml Water; (1/2 pint)
; coffee (3oz)

Instructions

Melt half of the Bournville chocolate in a pan with the butter, coffee and liquid. Stir until smooth then take off the heat. Stir in the egg yolks and ground almonds. Whisk the egg whites quite stiffly, fold in the sugar and whisk until as stiff again. Fold into the chocolate mixture and turn into the prepared tin. Bake in a warm oven Gas Mark 3, 170?C, 325F for about 55 minutes. Leave to cool in the tin. Make the jelly by liquidising the raspberries, then sieving to remove seeds. Melt the jelly with the puree then leave to cool and thicken slightly. Remove cake from the tin, peel off paper then place back in the tin, pressing it down slightly so that it fits snugly. Pour over half set jelly and leave to set. Place the sugar, water, gelatine and essence in a large pan and heat gently until dissolved. Bring to the boil and boil without stirring for about 5 minutes. Leave to cool. Now whisk vigorously until thick and white. Pour over the jelly and leave to set. For the top, melt the remaining chocolate with the butter and oil until smooth. Cool slightly then pour over the jelly and leave this to set too. Later, carefully remove from the tin and serve with raspberry puree if liked. NOTES : A delicious recipe that needs to be made when required as it will not freeze. Serves 6-8.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Marshmallow Gateau

Ingredients

225 g Caster sugar; (8oz)
75 g Castor sugar; (3oz)
20 ml Gelatine; (1 Tbs)
; loose based cake
; base lined
3 Eggs separated
1 Raspberry flavoured jelly
1 425 gram can raspberries
10 ml Oil; (2 tsps)
A 20cm; (8 inch) round,
75 g Ground almonds; (3oz)
5 ml Vanilla essence; (1 tsp)
75 g Butter 5 ml; (1 tsp) instant
50 g Butter; (2oz)
; tin, greased and
40 ml Rum or orange juice; (2 Tbs)
275 ml Water; (1/2 pint)
; coffee (3oz)

Instructions

Melt half of the Bournville chocolate in a pan with the butter, coffee and liquid. Stir until smooth then take off the heat. Stir in the egg yolks and ground almonds. Whisk the egg whites quite stiffly, fold in the sugar and whisk until as stiff again. Fold into the chocolate mixture and turn into the prepared tin. Bake in a warm oven Gas Mark 3, 170?C, 325F for about 55 minutes. Leave to cool in the tin. Make the jelly by liquidising the raspberries, then sieving to remove seeds. Melt the jelly with the puree then leave to cool and thicken slightly. Remove cake from the tin, peel off paper then place back in the tin, pressing it down slightly so that it fits snugly. Pour over half set jelly and leave to set. Place the sugar, water, gelatine and essence in a large pan and heat gently until dissolved. Bring to the boil and boil without stirring for about 5 minutes. Leave to cool. Now whisk vigorously until thick and white. Pour over the jelly and leave to set. For the top, melt the remaining chocolate with the butter and oil until smooth. Cool slightly then pour over the jelly and leave this to set too. Later, carefully remove from the tin and serve with raspberry puree if liked. NOTES : A delicious recipe that needs to be made when required as it will not freeze. Serves 6-8.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Marshmallow Gateau

Ingredients

225 g Caster sugar; (8oz)
75 g Castor sugar; (3oz)
20 ml Gelatine; (1 Tbs)
; loose based cake
; base lined
3 Eggs separated
1 Raspberry flavoured jelly
1 425 gram can raspberries
10 ml Oil; (2 tsps)
A 20cm; (8 inch) round,
75 g Ground almonds; (3oz)
5 ml Vanilla essence; (1 tsp)
75 g Butter 5 ml; (1 tsp) instant
50 g Butter; (2oz)
; tin, greased and
40 ml Rum or orange juice; (2 Tbs)
275 ml Water; (1/2 pint)
; coffee (3oz)

Instructions

Melt half of the Bournville chocolate in a pan with the butter, coffee and liquid. Stir until smooth then take off the heat. Stir in the egg yolks and ground almonds. Whisk the egg whites quite stiffly, fold in the sugar and whisk until as stiff again. Fold into the chocolate mixture and turn into the prepared tin. Bake in a warm oven Gas Mark 3, 170?C, 325F for about 55 minutes. Leave to cool in the tin. Make the jelly by liquidising the raspberries, then sieving to remove seeds. Melt the jelly with the puree then leave to cool and thicken slightly. Remove cake from the tin, peel off paper then place back in the tin, pressing it down slightly so that it fits snugly. Pour over half set jelly and leave to set. Place the sugar, water, gelatine and essence in a large pan and heat gently until dissolved. Bring to the boil and boil without stirring for about 5 minutes. Leave to cool. Now whisk vigorously until thick and white. Pour over the jelly and leave to set. For the top, melt the remaining chocolate with the butter and oil until smooth. Cool slightly then pour over the jelly and leave this to set too. Later, carefully remove from the tin and serve with raspberry puree if liked. NOTES : A delicious recipe that needs to be made when required as it will not freeze. Serves 6-8.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Marshmallow Gateau

Ingredients

225 g Caster sugar; (8oz)
75 g Castor sugar; (3oz)
20 ml Gelatine; (1 Tbs)
; loose based cake
; base lined
3 Eggs separated
1 Raspberry flavoured jelly
1 425 gram can raspberries
10 ml Oil; (2 tsps)
A 20cm; (8 inch) round,
75 g Ground almonds; (3oz)
5 ml Vanilla essence; (1 tsp)
75 g Butter 5 ml; (1 tsp) instant
50 g Butter; (2oz)
; tin, greased and
40 ml Rum or orange juice; (2 Tbs)
275 ml Water; (1/2 pint)
; coffee (3oz)

Instructions

Melt half of the Bournville chocolate in a pan with the butter, coffee and liquid. Stir until smooth then take off the heat. Stir in the egg yolks and ground almonds. Whisk the egg whites quite stiffly, fold in the sugar and whisk until as stiff again. Fold into the chocolate mixture and turn into the prepared tin. Bake in a warm oven Gas Mark 3, 170?C, 325F for about 55 minutes. Leave to cool in the tin. Make the jelly by liquidising the raspberries, then sieving to remove seeds. Melt the jelly with the puree then leave to cool and thicken slightly. Remove cake from the tin, peel off paper then place back in the tin, pressing it down slightly so that it fits snugly. Pour over half set jelly and leave to set. Place the sugar, water, gelatine and essence in a large pan and heat gently until dissolved. Bring to the boil and boil without stirring for about 5 minutes. Leave to cool. Now whisk vigorously until thick and white. Pour over the jelly and leave to set. For the top, melt the remaining chocolate with the butter and oil until smooth. Cool slightly then pour over the jelly and leave this to set too. Later, carefully remove from the tin and serve with raspberry puree if liked. NOTES : A delicious recipe that needs to be made when required as it will not freeze. Serves 6-8.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Sauce

Ingredients

2 tbsp Butter
3 cup raspberries fresh
1 cup Sugar

Instructions

Melt butter in a sauce pan. Add raspberries (you might want to save some for garnishing). Cook over med-high heat. Stir often to help the process. Once it looks like a sauce start adding the sugar slowly while you are stirring. You might want less sugar or more so I usually taste it at 1/2 cup of sugar.
serve hot or let cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Sauce

Ingredients

2 tbsp Butter
3 cup raspberries fresh
1 cup Sugar

Instructions

Melt butter in a sauce pan. Add raspberries (you might want to save some for garnishing). Cook over med-high heat. Stir often to help the process. Once it looks like a sauce start adding the sugar slowly while you are stirring. You might want less sugar or more so I usually taste it at 1/2 cup of sugar.
serve hot or let cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Sauce

Ingredients

2 tbsp Butter
3 cup raspberries fresh
1 cup Sugar

Instructions

Melt butter in a sauce pan. Add raspberries (you might want to save some for garnishing). Cook over med-high heat. Stir often to help the process. Once it looks like a sauce start adding the sugar slowly while you are stirring. You might want less sugar or more so I usually taste it at 1/2 cup of sugar.
serve hot or let cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Sauce

Ingredients

2 tbsp Butter
3 cup raspberries fresh
1 cup Sugar

Instructions

Melt butter in a sauce pan. Add raspberries (you might want to save some for garnishing). Cook over med-high heat. Stir often to help the process. Once it looks like a sauce start adding the sugar slowly while you are stirring. You might want less sugar or more so I usually taste it at 1/2 cup of sugar.
serve hot or let cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cheese Ball

Ingredients

16 oz cream cheese softened
4 tablespoons raspberry preserves
1 cup pecans finely chopped

Instructions

Beat cream cheese until creamy. Mix cream cheese and raspberry preserves until well blended. Shape into a ball and roll in chopped pecans. Serve with crackers.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cheese Ball

Ingredients

16 oz cream cheese softened
4 tablespoons raspberry preserves
1 cup pecans finely chopped

Instructions

Beat cream cheese until creamy. Mix cream cheese and raspberry preserves until well blended. Shape into a ball and roll in chopped pecans. Serve with crackers.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cheese Ball

Ingredients

16 oz cream cheese softened
4 tablespoons raspberry preserves
1 cup pecans finely chopped

Instructions

Beat cream cheese until creamy. Mix cream cheese and raspberry preserves until well blended. Shape into a ball and roll in chopped pecans. Serve with crackers.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cheese Ball

Ingredients

16 oz cream cheese softened
4 tablespoons raspberry preserves
1 cup pecans finely chopped

Instructions

Beat cream cheese until creamy. Mix cream cheese and raspberry preserves until well blended. Shape into a ball and roll in chopped pecans. Serve with crackers.

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Mixed Berry Cobbler Recipe by Tasty

Ingredients

1 cup raspberry
1 cup blueberry
1 cup strawberry
1 cup blackberry
1 tablespoon cornstarch
1 package vanilla cake mix
8 tablespoons butter, cut into pieces

Instructions

Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
Sprinkle cornstarch on top and mix gently.
Pour cake mix on top of the berries and spread out so it covers the berries.
Place pieces of butter on top of the cake mix and cover.
Cook on high for 2½ to 3 hours, until the cake is fully cooked.
Serve topped with ice cream
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Mixed Berry Cobbler Recipe by Tasty

Ingredients

1 cup raspberry
1 cup blueberry
1 cup strawberry
1 cup blackberry
1 tablespoon cornstarch
1 package vanilla cake mix
8 tablespoons butter, cut into pieces

Instructions

Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
Sprinkle cornstarch on top and mix gently.
Pour cake mix on top of the berries and spread out so it covers the berries.
Place pieces of butter on top of the cake mix and cover.
Cook on high for 2½ to 3 hours, until the cake is fully cooked.
Serve topped with ice cream
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Mixed Berry Cobbler Recipe by Tasty

Ingredients

1 cup raspberry
1 cup blueberry
1 cup strawberry
1 cup blackberry
1 tablespoon cornstarch
1 package vanilla cake mix
8 tablespoons butter, cut into pieces

Instructions

Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
Sprinkle cornstarch on top and mix gently.
Pour cake mix on top of the berries and spread out so it covers the berries.
Place pieces of butter on top of the cake mix and cover.
Cook on high for 2½ to 3 hours, until the cake is fully cooked.
Serve topped with ice cream
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Mixed Berry Cobbler Recipe by Tasty

Ingredients

1 cup raspberry
1 cup blueberry
1 cup strawberry
1 cup blackberry
1 tablespoon cornstarch
1 package vanilla cake mix
8 tablespoons butter, cut into pieces

Instructions

Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
Sprinkle cornstarch on top and mix gently.
Pour cake mix on top of the berries and spread out so it covers the berries.
Place pieces of butter on top of the cake mix and cover.
Cook on high for 2½ to 3 hours, until the cake is fully cooked.
Serve topped with ice cream
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Dark Chocolate Frosted Yellow Cake with Raspberry Preserves

Ingredients

1 Box Duncan Hines Classic Yellow Cake Mix
1 scant cup water (a little less than a cup, but more than 3/4)
1/3 cup butter, melted
3 large eggs
1 cup frozen raspberries, thawed and drained
2/3 cup raspberry preserves
1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)
1/2 cup plus 1 tablespoon boiling water
1½ cups (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar*, sifted
1/4 teaspoon salt
1 pound semisweet chocolate, melted and cooled (I used Ghirardelli)
12 oz mini chocolate chips for decorating

Instructions

Heat oven to 350° F. Grease and flour two 9 inch round cake pans (I like to simply spray my pans with Pam Baking Spray)
Using a large mixing bowl, combine cake mix, water, butter and eggs and mix with electric mixer on low for one minute, scrape sides, then mix on high for one minute. Pour evenly into the two prepared pans.
Bake for 25 to 30 minutes in preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
In a small bowl, combine raspberries and preserves.
Place one cake layer, bottom side up on cardboard with 2 pieces of parchment paper between cake and cardboard; spread cake with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
Frost cake, remove parchment paper from under cake, then garnish with mini chocolate chips.

Sun, 05 Jul 2026 00:00:00 GMT

Dark Chocolate Frosted Yellow Cake with Raspberry Preserves

Ingredients

1 Box Duncan Hines Classic Yellow Cake Mix
1 scant cup water (a little less than a cup, but more than 3/4)
1/3 cup butter, melted
3 large eggs
1 cup frozen raspberries, thawed and drained
2/3 cup raspberry preserves
1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)
1/2 cup plus 1 tablespoon boiling water
1½ cups (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar*, sifted
1/4 teaspoon salt
1 pound semisweet chocolate, melted and cooled (I used Ghirardelli)
12 oz mini chocolate chips for decorating

Instructions

Heat oven to 350° F. Grease and flour two 9 inch round cake pans (I like to simply spray my pans with Pam Baking Spray)
Using a large mixing bowl, combine cake mix, water, butter and eggs and mix with electric mixer on low for one minute, scrape sides, then mix on high for one minute. Pour evenly into the two prepared pans.
Bake for 25 to 30 minutes in preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
In a small bowl, combine raspberries and preserves.
Place one cake layer, bottom side up on cardboard with 2 pieces of parchment paper between cake and cardboard; spread cake with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
Frost cake, remove parchment paper from under cake, then garnish with mini chocolate chips.

Sun, 05 Jul 2026 00:00:00 GMT

Dark Chocolate Frosted Yellow Cake with Raspberry Preserves

Ingredients

1 Box Duncan Hines Classic Yellow Cake Mix
1 scant cup water (a little less than a cup, but more than 3/4)
1/3 cup butter, melted
3 large eggs
1 cup frozen raspberries, thawed and drained
2/3 cup raspberry preserves
1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)
1/2 cup plus 1 tablespoon boiling water
1½ cups (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar*, sifted
1/4 teaspoon salt
1 pound semisweet chocolate, melted and cooled (I used Ghirardelli)
12 oz mini chocolate chips for decorating

Instructions

Heat oven to 350° F. Grease and flour two 9 inch round cake pans (I like to simply spray my pans with Pam Baking Spray)
Using a large mixing bowl, combine cake mix, water, butter and eggs and mix with electric mixer on low for one minute, scrape sides, then mix on high for one minute. Pour evenly into the two prepared pans.
Bake for 25 to 30 minutes in preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
In a small bowl, combine raspberries and preserves.
Place one cake layer, bottom side up on cardboard with 2 pieces of parchment paper between cake and cardboard; spread cake with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
Frost cake, remove parchment paper from under cake, then garnish with mini chocolate chips.

Sun, 05 Jul 2026 00:00:00 GMT

Dark Chocolate Frosted Yellow Cake with Raspberry Preserves

Ingredients

1 Box Duncan Hines Classic Yellow Cake Mix
1 scant cup water (a little less than a cup, but more than 3/4)
1/3 cup butter, melted
3 large eggs
1 cup frozen raspberries, thawed and drained
2/3 cup raspberry preserves
1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)
1/2 cup plus 1 tablespoon boiling water
1½ cups (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar*, sifted
1/4 teaspoon salt
1 pound semisweet chocolate, melted and cooled (I used Ghirardelli)
12 oz mini chocolate chips for decorating

Instructions

Heat oven to 350° F. Grease and flour two 9 inch round cake pans (I like to simply spray my pans with Pam Baking Spray)
Using a large mixing bowl, combine cake mix, water, butter and eggs and mix with electric mixer on low for one minute, scrape sides, then mix on high for one minute. Pour evenly into the two prepared pans.
Bake for 25 to 30 minutes in preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
In a small bowl, combine raspberries and preserves.
Place one cake layer, bottom side up on cardboard with 2 pieces of parchment paper between cake and cardboard; spread cake with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
Frost cake, remove parchment paper from under cake, then garnish with mini chocolate chips.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Fresh Mixed Berry Tart/Pie

Ingredients

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter, melted
1/2-2/3 cup sugar, depending on sweetness of berries
2 1/2 tablespoons cornstarch
2 cups water
1 (3 ounce) package raspberry gelatin powder
1 (3 ounce) package strawberry gelatin
8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
whipped cream (optional)

Instructions

CRUST:.
Combine graham crackers, sugar and melted butter.
Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
FILLING:.
In a saucepan whisk together sugar and cornstarch (to prevent lumps).
Add water, and bring to a rapid boil for about 2 minutes.
Stir in raspberry and strawberry gelatin until completely disolved.
Cool at room temperature for about 20 minutes.
Place berries into cooled crust.
Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
Refrigerate until set, about 3 hours.
Remove from tart pan and serve with whipped cream if desired.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Summer Fresh Mixed Berry Tart/Pie

Ingredients

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter, melted
1/2-2/3 cup sugar, depending on sweetness of berries
2 1/2 tablespoons cornstarch
2 cups water
1 (3 ounce) package raspberry gelatin powder
1 (3 ounce) package strawberry gelatin
8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
whipped cream (optional)

Instructions

CRUST:.
Combine graham crackers, sugar and melted butter.
Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
FILLING:.
In a saucepan whisk together sugar and cornstarch (to prevent lumps).
Add water, and bring to a rapid boil for about 2 minutes.
Stir in raspberry and strawberry gelatin until completely disolved.
Cool at room temperature for about 20 minutes.
Place berries into cooled crust.
Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
Refrigerate until set, about 3 hours.
Remove from tart pan and serve with whipped cream if desired.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Summer Fresh Mixed Berry Tart/Pie

Ingredients

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter, melted
1/2-2/3 cup sugar, depending on sweetness of berries
2 1/2 tablespoons cornstarch
2 cups water
1 (3 ounce) package raspberry gelatin powder
1 (3 ounce) package strawberry gelatin
8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
whipped cream (optional)

Instructions

CRUST:.
Combine graham crackers, sugar and melted butter.
Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
FILLING:.
In a saucepan whisk together sugar and cornstarch (to prevent lumps).
Add water, and bring to a rapid boil for about 2 minutes.
Stir in raspberry and strawberry gelatin until completely disolved.
Cool at room temperature for about 20 minutes.
Place berries into cooled crust.
Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
Refrigerate until set, about 3 hours.
Remove from tart pan and serve with whipped cream if desired.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Summer Fresh Mixed Berry Tart/Pie

Ingredients

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter, melted
1/2-2/3 cup sugar, depending on sweetness of berries
2 1/2 tablespoons cornstarch
2 cups water
1 (3 ounce) package raspberry gelatin powder
1 (3 ounce) package strawberry gelatin
8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
whipped cream (optional)

Instructions

CRUST:.
Combine graham crackers, sugar and melted butter.
Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
FILLING:.
In a saucepan whisk together sugar and cornstarch (to prevent lumps).
Add water, and bring to a rapid boil for about 2 minutes.
Stir in raspberry and strawberry gelatin until completely disolved.
Cool at room temperature for about 20 minutes.
Place berries into cooled crust.
Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
Refrigerate until set, about 3 hours.
Remove from tart pan and serve with whipped cream if desired.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Sponge Flan with Framboise Fromage Fraiche

Ingredients

Grated zest of 1/2 orange
1 Pinches salt
Little icing sugar to dust
2 tb Ps framboise liqueur
2 lg Eggs beaten
1 ts Caster sugar
; not a zester)
450 g Fresh rapsberries; (1lb)
140 g Self raising flour; (5oz)
140 g Soft unsalted butter; (5oz)
1/4 ts Baking Powder
140 g Caster sugar; (5oz)
Grated zest of 1/2 orange;
225 g Fromage frais; (8oz)

Instructions

Mix together the fromage frais, framboise liqueur, caster sugar and orange zest for the filling. Taste and then chill. Make the flan. Cream the butter and sugar until light and fluffy. Gradually beat in the egg a little at a time. Add the orange zest. Sieve the flour, baking powder and salt and fold into the mixture. Spread into a buttered and sugared 8 inch sponge flan tin and bake in the medium oven for about 18 to 20 minutes until well risen, golden and firm in the middle. Turn out onto a cooling rack. When quite cold, spread filling into centre and then top with the fruit. Dust with icing sugar, add a sprig of mint and serve. Per serving: 132 Calories (kcal); 9g Total Fat; (61% calories from fat); 11g Protein; 1g Carbohydrate; 374mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Sponge Flan with Framboise Fromage Fraiche

Ingredients

Grated zest of 1/2 orange
1 Pinches salt
Little icing sugar to dust
2 tb Ps framboise liqueur
2 lg Eggs beaten
1 ts Caster sugar
; not a zester)
450 g Fresh rapsberries; (1lb)
140 g Self raising flour; (5oz)
140 g Soft unsalted butter; (5oz)
1/4 ts Baking Powder
140 g Caster sugar; (5oz)
Grated zest of 1/2 orange;
225 g Fromage frais; (8oz)

Instructions

Mix together the fromage frais, framboise liqueur, caster sugar and orange zest for the filling. Taste and then chill. Make the flan. Cream the butter and sugar until light and fluffy. Gradually beat in the egg a little at a time. Add the orange zest. Sieve the flour, baking powder and salt and fold into the mixture. Spread into a buttered and sugared 8 inch sponge flan tin and bake in the medium oven for about 18 to 20 minutes until well risen, golden and firm in the middle. Turn out onto a cooling rack. When quite cold, spread filling into centre and then top with the fruit. Dust with icing sugar, add a sprig of mint and serve. Per serving: 132 Calories (kcal); 9g Total Fat; (61% calories from fat); 11g Protein; 1g Carbohydrate; 374mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Sponge Flan with Framboise Fromage Fraiche

Ingredients

Grated zest of 1/2 orange
1 Pinches salt
Little icing sugar to dust
2 tb Ps framboise liqueur
2 lg Eggs beaten
1 ts Caster sugar
; not a zester)
450 g Fresh rapsberries; (1lb)
140 g Self raising flour; (5oz)
140 g Soft unsalted butter; (5oz)
1/4 ts Baking Powder
140 g Caster sugar; (5oz)
Grated zest of 1/2 orange;
225 g Fromage frais; (8oz)

Instructions

Mix together the fromage frais, framboise liqueur, caster sugar and orange zest for the filling. Taste and then chill. Make the flan. Cream the butter and sugar until light and fluffy. Gradually beat in the egg a little at a time. Add the orange zest. Sieve the flour, baking powder and salt and fold into the mixture. Spread into a buttered and sugared 8 inch sponge flan tin and bake in the medium oven for about 18 to 20 minutes until well risen, golden and firm in the middle. Turn out onto a cooling rack. When quite cold, spread filling into centre and then top with the fruit. Dust with icing sugar, add a sprig of mint and serve. Per serving: 132 Calories (kcal); 9g Total Fat; (61% calories from fat); 11g Protein; 1g Carbohydrate; 374mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Sponge Flan with Framboise Fromage Fraiche

Ingredients

Grated zest of 1/2 orange
1 Pinches salt
Little icing sugar to dust
2 tb Ps framboise liqueur
2 lg Eggs beaten
1 ts Caster sugar
; not a zester)
450 g Fresh rapsberries; (1lb)
140 g Self raising flour; (5oz)
140 g Soft unsalted butter; (5oz)
1/4 ts Baking Powder
140 g Caster sugar; (5oz)
Grated zest of 1/2 orange;
225 g Fromage frais; (8oz)

Instructions

Mix together the fromage frais, framboise liqueur, caster sugar and orange zest for the filling. Taste and then chill. Make the flan. Cream the butter and sugar until light and fluffy. Gradually beat in the egg a little at a time. Add the orange zest. Sieve the flour, baking powder and salt and fold into the mixture. Spread into a buttered and sugared 8 inch sponge flan tin and bake in the medium oven for about 18 to 20 minutes until well risen, golden and firm in the middle. Turn out onto a cooling rack. When quite cold, spread filling into centre and then top with the fruit. Dust with icing sugar, add a sprig of mint and serve. Per serving: 132 Calories (kcal); 9g Total Fat; (61% calories from fat); 11g Protein; 1g Carbohydrate; 374mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Mousse With Fresh Raspberry Sauce Recipe

Ingredients

Mousse:
3 TBSP. Cold water
¾ tsp. plain unflavored gelatin (⅓ envelope)
8 oz. white chocolate (1 ⅓ c. white chocolate chips)
1 ½ c. heavy cream, divided
Sauce:
1 pint raspberries (or 12 oz. frozen dry-pack raspberries, thawed)
3 TBSP. sugar
2 tsp. fresh lemon juice

Instructions

* Cook time includes chill time.
White Chocolate Mousse:
Have ready six or seven 4 – 6 ounce stemmed glasses or dessert dishes or one 2-quart mold. Lightly oil the mold if you want to turn out the dessert.
In a small bowl, pour in the cold water. Sprinkle gelatin over the top. Let stand for 5 minutes to soften.
Very finely chop or in a food processor, grind the white chocolate to a crumb-like consistency. Transfer to a bowl.
Stirring, bring to a boil in a small saucepan ½ cup of the heavy cream. Remove from the heat, add the softened gelatin, and stir for 30 seconds to dissolve the gelatin granules. Immediately pour this mixture over the chocolate and whisk until smooth.
Refrigerate the chocolate mixture until cold and thick enough to fall from a spoon in heavy, satiny ribbons, 15 to 45 minutes.
Beat on medium-high speed until stiff enough to hold a firm shape on a spoon the remaining 1 cup of heavy cream. Fold a small amount of the cream into the chocolate mixture to lighten it. Then carefully fold the remaining whipped cream in the chocolate mixture.
Turn into the glasses, dishes, or mold and refrigerate for 2 hours, or at least 4 hours if unmolding. Serve with Raspberry Coulis and a sprig of mint.
Fresh Raspberry Sauce (Raspberry Coulis):
Puree all ingredients in a blender or food processor.
Strain mixture through a fine-mesh sieve, into a bowl, pressing firmly with a rubber spatula. Press firmly and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste the pulp. Continue to press until you are left with just a heaping tablespoon of the stiff, clumped together seeds.
Taste, then stir in a little more sugar or lemon juice if needed. Serve at once, or cover and refrigerate for up to 3 days.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Mousse With Fresh Raspberry Sauce Recipe

Ingredients

Mousse:
3 TBSP. Cold water
¾ tsp. plain unflavored gelatin (⅓ envelope)
8 oz. white chocolate (1 ⅓ c. white chocolate chips)
1 ½ c. heavy cream, divided
Sauce:
1 pint raspberries (or 12 oz. frozen dry-pack raspberries, thawed)
3 TBSP. sugar
2 tsp. fresh lemon juice

Instructions

* Cook time includes chill time.
White Chocolate Mousse:
Have ready six or seven 4 – 6 ounce stemmed glasses or dessert dishes or one 2-quart mold. Lightly oil the mold if you want to turn out the dessert.
In a small bowl, pour in the cold water. Sprinkle gelatin over the top. Let stand for 5 minutes to soften.
Very finely chop or in a food processor, grind the white chocolate to a crumb-like consistency. Transfer to a bowl.
Stirring, bring to a boil in a small saucepan ½ cup of the heavy cream. Remove from the heat, add the softened gelatin, and stir for 30 seconds to dissolve the gelatin granules. Immediately pour this mixture over the chocolate and whisk until smooth.
Refrigerate the chocolate mixture until cold and thick enough to fall from a spoon in heavy, satiny ribbons, 15 to 45 minutes.
Beat on medium-high speed until stiff enough to hold a firm shape on a spoon the remaining 1 cup of heavy cream. Fold a small amount of the cream into the chocolate mixture to lighten it. Then carefully fold the remaining whipped cream in the chocolate mixture.
Turn into the glasses, dishes, or mold and refrigerate for 2 hours, or at least 4 hours if unmolding. Serve with Raspberry Coulis and a sprig of mint.
Fresh Raspberry Sauce (Raspberry Coulis):
Puree all ingredients in a blender or food processor.
Strain mixture through a fine-mesh sieve, into a bowl, pressing firmly with a rubber spatula. Press firmly and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste the pulp. Continue to press until you are left with just a heaping tablespoon of the stiff, clumped together seeds.
Taste, then stir in a little more sugar or lemon juice if needed. Serve at once, or cover and refrigerate for up to 3 days.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Mousse With Fresh Raspberry Sauce Recipe

Ingredients

Mousse:
3 TBSP. Cold water
¾ tsp. plain unflavored gelatin (⅓ envelope)
8 oz. white chocolate (1 ⅓ c. white chocolate chips)
1 ½ c. heavy cream, divided
Sauce:
1 pint raspberries (or 12 oz. frozen dry-pack raspberries, thawed)
3 TBSP. sugar
2 tsp. fresh lemon juice

Instructions

* Cook time includes chill time.
White Chocolate Mousse:
Have ready six or seven 4 – 6 ounce stemmed glasses or dessert dishes or one 2-quart mold. Lightly oil the mold if you want to turn out the dessert.
In a small bowl, pour in the cold water. Sprinkle gelatin over the top. Let stand for 5 minutes to soften.
Very finely chop or in a food processor, grind the white chocolate to a crumb-like consistency. Transfer to a bowl.
Stirring, bring to a boil in a small saucepan ½ cup of the heavy cream. Remove from the heat, add the softened gelatin, and stir for 30 seconds to dissolve the gelatin granules. Immediately pour this mixture over the chocolate and whisk until smooth.
Refrigerate the chocolate mixture until cold and thick enough to fall from a spoon in heavy, satiny ribbons, 15 to 45 minutes.
Beat on medium-high speed until stiff enough to hold a firm shape on a spoon the remaining 1 cup of heavy cream. Fold a small amount of the cream into the chocolate mixture to lighten it. Then carefully fold the remaining whipped cream in the chocolate mixture.
Turn into the glasses, dishes, or mold and refrigerate for 2 hours, or at least 4 hours if unmolding. Serve with Raspberry Coulis and a sprig of mint.
Fresh Raspberry Sauce (Raspberry Coulis):
Puree all ingredients in a blender or food processor.
Strain mixture through a fine-mesh sieve, into a bowl, pressing firmly with a rubber spatula. Press firmly and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste the pulp. Continue to press until you are left with just a heaping tablespoon of the stiff, clumped together seeds.
Taste, then stir in a little more sugar or lemon juice if needed. Serve at once, or cover and refrigerate for up to 3 days.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Mousse With Fresh Raspberry Sauce Recipe

Ingredients

Mousse:
3 TBSP. Cold water
¾ tsp. plain unflavored gelatin (⅓ envelope)
8 oz. white chocolate (1 ⅓ c. white chocolate chips)
1 ½ c. heavy cream, divided
Sauce:
1 pint raspberries (or 12 oz. frozen dry-pack raspberries, thawed)
3 TBSP. sugar
2 tsp. fresh lemon juice

Instructions

* Cook time includes chill time.
White Chocolate Mousse:
Have ready six or seven 4 – 6 ounce stemmed glasses or dessert dishes or one 2-quart mold. Lightly oil the mold if you want to turn out the dessert.
In a small bowl, pour in the cold water. Sprinkle gelatin over the top. Let stand for 5 minutes to soften.
Very finely chop or in a food processor, grind the white chocolate to a crumb-like consistency. Transfer to a bowl.
Stirring, bring to a boil in a small saucepan ½ cup of the heavy cream. Remove from the heat, add the softened gelatin, and stir for 30 seconds to dissolve the gelatin granules. Immediately pour this mixture over the chocolate and whisk until smooth.
Refrigerate the chocolate mixture until cold and thick enough to fall from a spoon in heavy, satiny ribbons, 15 to 45 minutes.
Beat on medium-high speed until stiff enough to hold a firm shape on a spoon the remaining 1 cup of heavy cream. Fold a small amount of the cream into the chocolate mixture to lighten it. Then carefully fold the remaining whipped cream in the chocolate mixture.
Turn into the glasses, dishes, or mold and refrigerate for 2 hours, or at least 4 hours if unmolding. Serve with Raspberry Coulis and a sprig of mint.
Fresh Raspberry Sauce (Raspberry Coulis):
Puree all ingredients in a blender or food processor.
Strain mixture through a fine-mesh sieve, into a bowl, pressing firmly with a rubber spatula. Press firmly and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste the pulp. Continue to press until you are left with just a heaping tablespoon of the stiff, clumped together seeds.
Taste, then stir in a little more sugar or lemon juice if needed. Serve at once, or cover and refrigerate for up to 3 days.

Sun, 05 Jul 2026 00:00:00 GMT

Absolutely Amazing White Chocolate Rasberrycookies Recipe

Ingredients

11 ounces of white chocolate... either bakers bar or chips
.5 cup of butter or margerine
a cup of sugar
a pinch of salt
2 eggs
2.75 or 23/4 cups of flour
i dont really like shortening but you can put some in about 1/2 tsp.
seedless rasberry jam

Instructions

1. Grease baking sheet and set oven for 375
2. chop 4 ounces of white chocolate... set to the side
3. put another 4 ounces into a pan and melt, stiring it alot ... cool
4. in seperate bowl beat the butter with a mixer on high speed, then add the sugar, salt, and baking soda.Beat in melted white chocolate and eggs. MIx in flour. stir in the remaning choped white chocolate.
5. bake for 7 to 9 minutos, cool and ENJOY!!!
melt the jam and scoop a little on topo of each cookie
(optional) drizzle melted white, milk, or dark chocolate over to make them look nicer =)
i got this from an AMAZING BOOK called cookie classics and it was only 3.50 they have a lot of great recipies

Sun, 05 Jul 2026 00:00:00 GMT

Absolutely Amazing White Chocolate Rasberrycookies Recipe

Ingredients

11 ounces of white chocolate... either bakers bar or chips
.5 cup of butter or margerine
a cup of sugar
a pinch of salt
2 eggs
2.75 or 23/4 cups of flour
i dont really like shortening but you can put some in about 1/2 tsp.
seedless rasberry jam

Instructions

1. Grease baking sheet and set oven for 375
2. chop 4 ounces of white chocolate... set to the side
3. put another 4 ounces into a pan and melt, stiring it alot ... cool
4. in seperate bowl beat the butter with a mixer on high speed, then add the sugar, salt, and baking soda.Beat in melted white chocolate and eggs. MIx in flour. stir in the remaning choped white chocolate.
5. bake for 7 to 9 minutos, cool and ENJOY!!!
melt the jam and scoop a little on topo of each cookie
(optional) drizzle melted white, milk, or dark chocolate over to make them look nicer =)
i got this from an AMAZING BOOK called cookie classics and it was only 3.50 they have a lot of great recipies

Sun, 05 Jul 2026 00:00:00 GMT

Absolutely Amazing White Chocolate Rasberrycookies Recipe

Ingredients

11 ounces of white chocolate... either bakers bar or chips
.5 cup of butter or margerine
a cup of sugar
a pinch of salt
2 eggs
2.75 or 23/4 cups of flour
i dont really like shortening but you can put some in about 1/2 tsp.
seedless rasberry jam

Instructions

1. Grease baking sheet and set oven for 375
2. chop 4 ounces of white chocolate... set to the side
3. put another 4 ounces into a pan and melt, stiring it alot ... cool
4. in seperate bowl beat the butter with a mixer on high speed, then add the sugar, salt, and baking soda.Beat in melted white chocolate and eggs. MIx in flour. stir in the remaning choped white chocolate.
5. bake for 7 to 9 minutos, cool and ENJOY!!!
melt the jam and scoop a little on topo of each cookie
(optional) drizzle melted white, milk, or dark chocolate over to make them look nicer =)
i got this from an AMAZING BOOK called cookie classics and it was only 3.50 they have a lot of great recipies

Sun, 05 Jul 2026 00:00:00 GMT

Absolutely Amazing White Chocolate Rasberrycookies Recipe

Ingredients

11 ounces of white chocolate... either bakers bar or chips
.5 cup of butter or margerine
a cup of sugar
a pinch of salt
2 eggs
2.75 or 23/4 cups of flour
i dont really like shortening but you can put some in about 1/2 tsp.
seedless rasberry jam

Instructions

1. Grease baking sheet and set oven for 375
2. chop 4 ounces of white chocolate... set to the side
3. put another 4 ounces into a pan and melt, stiring it alot ... cool
4. in seperate bowl beat the butter with a mixer on high speed, then add the sugar, salt, and baking soda.Beat in melted white chocolate and eggs. MIx in flour. stir in the remaning choped white chocolate.
5. bake for 7 to 9 minutos, cool and ENJOY!!!
melt the jam and scoop a little on topo of each cookie
(optional) drizzle melted white, milk, or dark chocolate over to make them look nicer =)
i got this from an AMAZING BOOK called cookie classics and it was only 3.50 they have a lot of great recipies

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Puff Turnovers

Ingredients

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter cold
1/2 cup (113g) sour cream
2 tablespoons (21g) Instant ClearJel or cornstarch
1/2 cup (99g) granulated sugar
2 1/4 cups (255g) raspberries fresh or frozen
3/4 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon cinnamon
1 large egg beaten with 1 tablespoon water to seal pastries optional

Instructions

To make the crust: Whisk together the flour, salt, and baking powder., Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact., Stir in the sour cream. The dough will be craggy, but cohesive., Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads., Pat the dough into a rough square, then roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°., Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using., While the dough is chilling, make the filling. Mix the sugar and ClearJel until well combined. If you're using cornstarch, mix it with enough cold water to dissolve., Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla and cinnamon (and the cornstarch/water mixture, if you're using cornstarch)., Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn't really warm up much; this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you're ready to use it., You can also do this in a microwave; heat till the berries soften, then stir till they fall apart and the mixture thickens, like jam., To assemble the turnovers: Once the filling has cooled to room temperature (or has been prepared ahead of time and refrigerated), preheat the oven to 400°F. Roll the chilled dough into a 16" square. Cut sixteen 4" squares., If desired, for a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 tablespoon cold water., Place about 2 teaspoons filling slightly off-center in each square; a heaping teaspoon cookie scoop works well here., Fold the pastries in half diagonally, to create triangular turnovers. Press the edges with a fork to seal., Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they're a deep, golden brown; you may see some of the filling beginning to ooze out., Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Puff Turnovers

Ingredients

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter cold
1/2 cup (113g) sour cream
2 tablespoons (21g) Instant ClearJel or cornstarch
1/2 cup (99g) granulated sugar
2 1/4 cups (255g) raspberries fresh or frozen
3/4 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon cinnamon
1 large egg beaten with 1 tablespoon water to seal pastries optional

Instructions

To make the crust: Whisk together the flour, salt, and baking powder., Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact., Stir in the sour cream. The dough will be craggy, but cohesive., Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads., Pat the dough into a rough square, then roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°., Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using., While the dough is chilling, make the filling. Mix the sugar and ClearJel until well combined. If you're using cornstarch, mix it with enough cold water to dissolve., Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla and cinnamon (and the cornstarch/water mixture, if you're using cornstarch)., Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn't really warm up much; this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you're ready to use it., You can also do this in a microwave; heat till the berries soften, then stir till they fall apart and the mixture thickens, like jam., To assemble the turnovers: Once the filling has cooled to room temperature (or has been prepared ahead of time and refrigerated), preheat the oven to 400°F. Roll the chilled dough into a 16" square. Cut sixteen 4" squares., If desired, for a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 tablespoon cold water., Place about 2 teaspoons filling slightly off-center in each square; a heaping teaspoon cookie scoop works well here., Fold the pastries in half diagonally, to create triangular turnovers. Press the edges with a fork to seal., Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they're a deep, golden brown; you may see some of the filling beginning to ooze out., Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Puff Turnovers

Ingredients

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter cold
1/2 cup (113g) sour cream
2 tablespoons (21g) Instant ClearJel or cornstarch
1/2 cup (99g) granulated sugar
2 1/4 cups (255g) raspberries fresh or frozen
3/4 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon cinnamon
1 large egg beaten with 1 tablespoon water to seal pastries optional

Instructions

To make the crust: Whisk together the flour, salt, and baking powder., Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact., Stir in the sour cream. The dough will be craggy, but cohesive., Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads., Pat the dough into a rough square, then roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°., Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using., While the dough is chilling, make the filling. Mix the sugar and ClearJel until well combined. If you're using cornstarch, mix it with enough cold water to dissolve., Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla and cinnamon (and the cornstarch/water mixture, if you're using cornstarch)., Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn't really warm up much; this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you're ready to use it., You can also do this in a microwave; heat till the berries soften, then stir till they fall apart and the mixture thickens, like jam., To assemble the turnovers: Once the filling has cooled to room temperature (or has been prepared ahead of time and refrigerated), preheat the oven to 400°F. Roll the chilled dough into a 16" square. Cut sixteen 4" squares., If desired, for a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 tablespoon cold water., Place about 2 teaspoons filling slightly off-center in each square; a heaping teaspoon cookie scoop works well here., Fold the pastries in half diagonally, to create triangular turnovers. Press the edges with a fork to seal., Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they're a deep, golden brown; you may see some of the filling beginning to ooze out., Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Puff Turnovers

Ingredients

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter cold
1/2 cup (113g) sour cream
2 tablespoons (21g) Instant ClearJel or cornstarch
1/2 cup (99g) granulated sugar
2 1/4 cups (255g) raspberries fresh or frozen
3/4 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon cinnamon
1 large egg beaten with 1 tablespoon water to seal pastries optional

Instructions

To make the crust: Whisk together the flour, salt, and baking powder., Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact., Stir in the sour cream. The dough will be craggy, but cohesive., Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads., Pat the dough into a rough square, then roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°., Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using., While the dough is chilling, make the filling. Mix the sugar and ClearJel until well combined. If you're using cornstarch, mix it with enough cold water to dissolve., Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla and cinnamon (and the cornstarch/water mixture, if you're using cornstarch)., Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn't really warm up much; this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you're ready to use it., You can also do this in a microwave; heat till the berries soften, then stir till they fall apart and the mixture thickens, like jam., To assemble the turnovers: Once the filling has cooled to room temperature (or has been prepared ahead of time and refrigerated), preheat the oven to 400°F. Roll the chilled dough into a 16" square. Cut sixteen 4" squares., If desired, for a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 tablespoon cold water., Place about 2 teaspoons filling slightly off-center in each square; a heaping teaspoon cookie scoop works well here., Fold the pastries in half diagonally, to create triangular turnovers. Press the edges with a fork to seal., Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they're a deep, golden brown; you may see some of the filling beginning to ooze out., Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Valentine Parfait White Chocolate Mousse With Red Raspberry Coulis Recipe

Ingredients

RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Grand Marnier or other liqueur (optional)
MOUSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** -- broken up
1 1/2 cups heavy whipping cream
Combine undrained berries and lemon juice in processor or blender and puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use.
In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream . Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if available.

Instructions

http://oldfashionedhomecooking.net/
http://thefamiliakitchen.net/
http://recipesbyingredient.net/
http://treasuresfrommykitchen.net/ (under construction - ready soon!)
Coming soon to my blogs - contests, free e-cookbooks, giveaways! Join today!
And sign up for my newsletters with more recipes!

Sun, 05 Jul 2026 00:00:00 GMT

Valentine Parfait White Chocolate Mousse With Red Raspberry Coulis Recipe

Ingredients

RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Grand Marnier or other liqueur (optional)
MOUSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** -- broken up
1 1/2 cups heavy whipping cream
Combine undrained berries and lemon juice in processor or blender and puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use.
In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream . Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if available.

Instructions

http://oldfashionedhomecooking.net/
http://thefamiliakitchen.net/
http://recipesbyingredient.net/
http://treasuresfrommykitchen.net/ (under construction - ready soon!)
Coming soon to my blogs - contests, free e-cookbooks, giveaways! Join today!
And sign up for my newsletters with more recipes!

Sun, 05 Jul 2026 00:00:00 GMT

Valentine Parfait White Chocolate Mousse With Red Raspberry Coulis Recipe

Ingredients

RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Grand Marnier or other liqueur (optional)
MOUSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** -- broken up
1 1/2 cups heavy whipping cream
Combine undrained berries and lemon juice in processor or blender and puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use.
In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream . Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if available.

Instructions

http://oldfashionedhomecooking.net/
http://thefamiliakitchen.net/
http://recipesbyingredient.net/
http://treasuresfrommykitchen.net/ (under construction - ready soon!)
Coming soon to my blogs - contests, free e-cookbooks, giveaways! Join today!
And sign up for my newsletters with more recipes!

Sun, 05 Jul 2026 00:00:00 GMT

Valentine Parfait White Chocolate Mousse With Red Raspberry Coulis Recipe

Ingredients

RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 tablespoon Grand Marnier or other liqueur (optional)
MOUSE
1/4 cup water
1 teaspoon unflavored gelatin
1/4 cup milk
5 ounces white chocolate** -- broken up
1 1/2 cups heavy whipping cream
Combine undrained berries and lemon juice in processor or blender and puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use.
In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream . Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if available.

Instructions

http://oldfashionedhomecooking.net/
http://thefamiliakitchen.net/
http://recipesbyingredient.net/
http://treasuresfrommykitchen.net/ (under construction - ready soon!)
Coming soon to my blogs - contests, free e-cookbooks, giveaways! Join today!
And sign up for my newsletters with more recipes!

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Cake Filling

Ingredients

1 1/2 cups raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoons water
2 tablespoons cornstarch

Instructions

For the Filling
In a small saucepan, combine the raspberries, sugar and lemon juice. Use a spoon or potato masher to break the raspberries down and release their juices then use an immersion blender to puree.
If you'd like a seedless filling, strain the mixture in a fine sieve and return to saucepan.
Heat mixture over medium high heat until it reaches a low boil.
In a small bowl or cup, combine the water and cornstarch. Add to raspberry mixture and stir quickly to thoroughly combine. Continue to heat the mixture at a low bowl; mixture should thicken and begin to look glossy. Cook 2 minutes longer, stirring constantly to avoid scorching on the bottom. Cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Cake Filling

Ingredients

1 1/2 cups raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoons water
2 tablespoons cornstarch

Instructions

For the Filling
In a small saucepan, combine the raspberries, sugar and lemon juice. Use a spoon or potato masher to break the raspberries down and release their juices then use an immersion blender to puree.
If you'd like a seedless filling, strain the mixture in a fine sieve and return to saucepan.
Heat mixture over medium high heat until it reaches a low boil.
In a small bowl or cup, combine the water and cornstarch. Add to raspberry mixture and stir quickly to thoroughly combine. Continue to heat the mixture at a low bowl; mixture should thicken and begin to look glossy. Cook 2 minutes longer, stirring constantly to avoid scorching on the bottom. Cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Cake Filling

Ingredients

1 1/2 cups raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoons water
2 tablespoons cornstarch

Instructions

For the Filling
In a small saucepan, combine the raspberries, sugar and lemon juice. Use a spoon or potato masher to break the raspberries down and release their juices then use an immersion blender to puree.
If you'd like a seedless filling, strain the mixture in a fine sieve and return to saucepan.
Heat mixture over medium high heat until it reaches a low boil.
In a small bowl or cup, combine the water and cornstarch. Add to raspberry mixture and stir quickly to thoroughly combine. Continue to heat the mixture at a low bowl; mixture should thicken and begin to look glossy. Cook 2 minutes longer, stirring constantly to avoid scorching on the bottom. Cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Cake Filling

Ingredients

1 1/2 cups raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoons water
2 tablespoons cornstarch

Instructions

For the Filling
In a small saucepan, combine the raspberries, sugar and lemon juice. Use a spoon or potato masher to break the raspberries down and release their juices then use an immersion blender to puree.
If you'd like a seedless filling, strain the mixture in a fine sieve and return to saucepan.
Heat mixture over medium high heat until it reaches a low boil.
In a small bowl or cup, combine the water and cornstarch. Add to raspberry mixture and stir quickly to thoroughly combine. Continue to heat the mixture at a low bowl; mixture should thicken and begin to look glossy. Cook 2 minutes longer, stirring constantly to avoid scorching on the bottom. Cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Southern Living Raspberry Vinegarette Salad

Ingredients

1 10 oz. jar seedless rasperry fruit preserves or spread
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
1 head romaine lettuce shopped/torn
1 cup feta cheese crumbled
1/2 cup pecans chopped and toasted
1/4 cup real bacon bits

Instructions

Dressing:
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power for 1 minute or until melted. Whisk in vinegar and olive oil until blended. Let cool. Serve at room temperature.
Salad:
Toss salad items together with dressing.

Sun, 05 Jul 2026 00:00:00 GMT

Southern Living Raspberry Vinegarette Salad

Ingredients

1 10 oz. jar seedless rasperry fruit preserves or spread
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
1 head romaine lettuce shopped/torn
1 cup feta cheese crumbled
1/2 cup pecans chopped and toasted
1/4 cup real bacon bits

Instructions

Dressing:
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power for 1 minute or until melted. Whisk in vinegar and olive oil until blended. Let cool. Serve at room temperature.
Salad:
Toss salad items together with dressing.

Sun, 05 Jul 2026 00:00:00 GMT

Southern Living Raspberry Vinegarette Salad

Ingredients

1 10 oz. jar seedless rasperry fruit preserves or spread
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
1 head romaine lettuce shopped/torn
1 cup feta cheese crumbled
1/2 cup pecans chopped and toasted
1/4 cup real bacon bits

Instructions

Dressing:
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power for 1 minute or until melted. Whisk in vinegar and olive oil until blended. Let cool. Serve at room temperature.
Salad:
Toss salad items together with dressing.

Sun, 05 Jul 2026 00:00:00 GMT

Southern Living Raspberry Vinegarette Salad

Ingredients

1 10 oz. jar seedless rasperry fruit preserves or spread
1/2 cup seasoned rice wine vinegar
1/4 cup olive oil
1 head romaine lettuce shopped/torn
1 cup feta cheese crumbled
1/2 cup pecans chopped and toasted
1/4 cup real bacon bits

Instructions

Dressing:
Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power for 1 minute or until melted. Whisk in vinegar and olive oil until blended. Let cool. Serve at room temperature.
Salad:
Toss salad items together with dressing.

Sun, 05 Jul 2026 00:00:00 GMT

Rasmalai Recipe: How to make Rasmalai Recipe at Home | Homemade Rasmalai Recipe - Times Food

Ingredients

2 litre milk
1/2 teaspoon saffron
1 tablespoon sliced,chopped pistachios
2 tablespoon water
1 1/2 litre boiling water
3 cup sugar
1 tablespoon sliced,chopped almonds
1/2 teaspoon powdered green cardamom
2 tablespoon lime juice

Instructions

To prepare this easy sweet recipe from a scratch, you need to begin with making the chenna at home. Take a deep bottomed saucepan and boil 1 1/2 litres of milk at a high flame. Once the milk starts boiling, turn off the flame. Mix water with lemon juice and add into the hot milk. Once the milk starts crumbling, drain out the excess water using a muslin cloth and tightly tie the crumbled milk extracts in the cloth. Put it aside for 15-20 minutes.
Rub the chhena till its soft like white butter and you can make a dough out of it. Once done, make some balls with the dough and press them a little. Repeat the process till the dough is finished. Cover them with a wet cloth and then prepare the sugar syrup. For the same, put a kadhai over medium flame and add 2 cups of sugar in it along with 1 1/2 litre hot water. Just boil the water and your sugar syrup is ready, add your rasmalai in the sugar syrup and boil for 5 minutes. The rasmalais will turn double and this is the indication to turn off your flame.
Take a deep bottomed pan and boil the remaining milk in it. Once the milk starts boiling, add saffron in it along with chopped pistachios and almonds. Allow this milk blend to attain a slightly thick consistency for about 5-7 minutes. Now, add 1 cup sugar in it and mix well. Once the milk blend is reduced to half, turn off the flame and transfer it to a bowl.
Now, add the sugar syrup in a bowl filled with ice cubes. Add the rasmalai in this hot-cold sugar syrup one by one. Keep them in it for 2 minutes and then squeeze the extra water and add the rasmalai in saffron milk. Let the rasmalai soak for 3-4 hours to absorb the creamy texture of the milk. It tastes best when served chilled!

Sun, 05 Jul 2026 00:00:00 GMT

Rasmalai Recipe: How to make Rasmalai Recipe at Home | Homemade Rasmalai Recipe - Times Food

Ingredients

2 litre milk
1/2 teaspoon saffron
1 tablespoon sliced,chopped pistachios
2 tablespoon water
1 1/2 litre boiling water
3 cup sugar
1 tablespoon sliced,chopped almonds
1/2 teaspoon powdered green cardamom
2 tablespoon lime juice

Instructions

To prepare this easy sweet recipe from a scratch, you need to begin with making the chenna at home. Take a deep bottomed saucepan and boil 1 1/2 litres of milk at a high flame. Once the milk starts boiling, turn off the flame. Mix water with lemon juice and add into the hot milk. Once the milk starts crumbling, drain out the excess water using a muslin cloth and tightly tie the crumbled milk extracts in the cloth. Put it aside for 15-20 minutes.
Rub the chhena till its soft like white butter and you can make a dough out of it. Once done, make some balls with the dough and press them a little. Repeat the process till the dough is finished. Cover them with a wet cloth and then prepare the sugar syrup. For the same, put a kadhai over medium flame and add 2 cups of sugar in it along with 1 1/2 litre hot water. Just boil the water and your sugar syrup is ready, add your rasmalai in the sugar syrup and boil for 5 minutes. The rasmalais will turn double and this is the indication to turn off your flame.
Take a deep bottomed pan and boil the remaining milk in it. Once the milk starts boiling, add saffron in it along with chopped pistachios and almonds. Allow this milk blend to attain a slightly thick consistency for about 5-7 minutes. Now, add 1 cup sugar in it and mix well. Once the milk blend is reduced to half, turn off the flame and transfer it to a bowl.
Now, add the sugar syrup in a bowl filled with ice cubes. Add the rasmalai in this hot-cold sugar syrup one by one. Keep them in it for 2 minutes and then squeeze the extra water and add the rasmalai in saffron milk. Let the rasmalai soak for 3-4 hours to absorb the creamy texture of the milk. It tastes best when served chilled!

Sun, 05 Jul 2026 00:00:00 GMT

Rasmalai Recipe: How to make Rasmalai Recipe at Home | Homemade Rasmalai Recipe - Times Food

Ingredients

2 litre milk
1/2 teaspoon saffron
1 tablespoon sliced,chopped pistachios
2 tablespoon water
1 1/2 litre boiling water
3 cup sugar
1 tablespoon sliced,chopped almonds
1/2 teaspoon powdered green cardamom
2 tablespoon lime juice

Instructions

To prepare this easy sweet recipe from a scratch, you need to begin with making the chenna at home. Take a deep bottomed saucepan and boil 1 1/2 litres of milk at a high flame. Once the milk starts boiling, turn off the flame. Mix water with lemon juice and add into the hot milk. Once the milk starts crumbling, drain out the excess water using a muslin cloth and tightly tie the crumbled milk extracts in the cloth. Put it aside for 15-20 minutes.
Rub the chhena till its soft like white butter and you can make a dough out of it. Once done, make some balls with the dough and press them a little. Repeat the process till the dough is finished. Cover them with a wet cloth and then prepare the sugar syrup. For the same, put a kadhai over medium flame and add 2 cups of sugar in it along with 1 1/2 litre hot water. Just boil the water and your sugar syrup is ready, add your rasmalai in the sugar syrup and boil for 5 minutes. The rasmalais will turn double and this is the indication to turn off your flame.
Take a deep bottomed pan and boil the remaining milk in it. Once the milk starts boiling, add saffron in it along with chopped pistachios and almonds. Allow this milk blend to attain a slightly thick consistency for about 5-7 minutes. Now, add 1 cup sugar in it and mix well. Once the milk blend is reduced to half, turn off the flame and transfer it to a bowl.
Now, add the sugar syrup in a bowl filled with ice cubes. Add the rasmalai in this hot-cold sugar syrup one by one. Keep them in it for 2 minutes and then squeeze the extra water and add the rasmalai in saffron milk. Let the rasmalai soak for 3-4 hours to absorb the creamy texture of the milk. It tastes best when served chilled!

Sun, 05 Jul 2026 00:00:00 GMT

Rasmalai Recipe: How to make Rasmalai Recipe at Home | Homemade Rasmalai Recipe - Times Food

Ingredients

2 litre milk
1/2 teaspoon saffron
1 tablespoon sliced,chopped pistachios
2 tablespoon water
1 1/2 litre boiling water
3 cup sugar
1 tablespoon sliced,chopped almonds
1/2 teaspoon powdered green cardamom
2 tablespoon lime juice

Instructions

To prepare this easy sweet recipe from a scratch, you need to begin with making the chenna at home. Take a deep bottomed saucepan and boil 1 1/2 litres of milk at a high flame. Once the milk starts boiling, turn off the flame. Mix water with lemon juice and add into the hot milk. Once the milk starts crumbling, drain out the excess water using a muslin cloth and tightly tie the crumbled milk extracts in the cloth. Put it aside for 15-20 minutes.
Rub the chhena till its soft like white butter and you can make a dough out of it. Once done, make some balls with the dough and press them a little. Repeat the process till the dough is finished. Cover them with a wet cloth and then prepare the sugar syrup. For the same, put a kadhai over medium flame and add 2 cups of sugar in it along with 1 1/2 litre hot water. Just boil the water and your sugar syrup is ready, add your rasmalai in the sugar syrup and boil for 5 minutes. The rasmalais will turn double and this is the indication to turn off your flame.
Take a deep bottomed pan and boil the remaining milk in it. Once the milk starts boiling, add saffron in it along with chopped pistachios and almonds. Allow this milk blend to attain a slightly thick consistency for about 5-7 minutes. Now, add 1 cup sugar in it and mix well. Once the milk blend is reduced to half, turn off the flame and transfer it to a bowl.
Now, add the sugar syrup in a bowl filled with ice cubes. Add the rasmalai in this hot-cold sugar syrup one by one. Keep them in it for 2 minutes and then squeeze the extra water and add the rasmalai in saffron milk. Let the rasmalai soak for 3-4 hours to absorb the creamy texture of the milk. It tastes best when served chilled!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cheesecake Lasagna

Ingredients

20 fresh raspberries, plus more for serving (optional)
1 c. cold water
3 tbsp. cornstarch
3/4 c. (150 g.) plus 2 tbsp. granulated sugar, divided
2 3/4 c. (10 oz.) crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)
8 tbsp. unsalted butter, melted
1/4 tsp. kosher salt
12 oz. cream cheese, softened
3/4 c. (85 g.) plus 3 tbsp. confectioners’ sugar
2 1/2 c. heavy cream, divided
1 tsp. pure vanilla extract

Instructions

In a medium pot over medium-high heat, cook raspberries, water, cornstarch, and 3/4 cup granulated sugar, stirring, until bubbling and thickened, 3 to 4 minutes. Let cool completely, at least 30 minutes.
Meanwhile, in a large bowl, mix graham cracker crumbs, salt, and remaining 2 tablespoons granulated sugar. Pour in butter and stir to combine. Press into bottom of a 13" x 9" (preferably glass) baking dish. Refrigerate until firm, at least 15 minutes.
In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese and 3/4 cup confectioners’ sugar until smooth and creamy, 1 to 2 minutes. Add 1 1/2 cups cream and continue to beat until light and fluffy, 2 to 3 minutes more.
Spread cream cheese mixture into crust, smoothing top with a mini offset spatula or the back of a spoon. Spread cooled raspberry filling on top, being careful to not let the layers blend. Refrigerate until cold and set, at least 2 hours or up to 1 day.
When ready to serve, in a medium bowl, using electric mixer on medium-high speed, beat vanilla and remaining 1 cup cream and 3 tablespoons confectioners’ sugar until stiff peaks form.
Spread whipped cream over raspberry filling. Sprinkle with more graham cracker crumbs and fresh raspberries (if using).

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cheesecake Lasagna

Ingredients

20 fresh raspberries, plus more for serving (optional)
1 c. cold water
3 tbsp. cornstarch
3/4 c. (150 g.) plus 2 tbsp. granulated sugar, divided
2 3/4 c. (10 oz.) crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)
8 tbsp. unsalted butter, melted
1/4 tsp. kosher salt
12 oz. cream cheese, softened
3/4 c. (85 g.) plus 3 tbsp. confectioners’ sugar
2 1/2 c. heavy cream, divided
1 tsp. pure vanilla extract

Instructions

In a medium pot over medium-high heat, cook raspberries, water, cornstarch, and 3/4 cup granulated sugar, stirring, until bubbling and thickened, 3 to 4 minutes. Let cool completely, at least 30 minutes.
Meanwhile, in a large bowl, mix graham cracker crumbs, salt, and remaining 2 tablespoons granulated sugar. Pour in butter and stir to combine. Press into bottom of a 13" x 9" (preferably glass) baking dish. Refrigerate until firm, at least 15 minutes.
In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese and 3/4 cup confectioners’ sugar until smooth and creamy, 1 to 2 minutes. Add 1 1/2 cups cream and continue to beat until light and fluffy, 2 to 3 minutes more.
Spread cream cheese mixture into crust, smoothing top with a mini offset spatula or the back of a spoon. Spread cooled raspberry filling on top, being careful to not let the layers blend. Refrigerate until cold and set, at least 2 hours or up to 1 day.
When ready to serve, in a medium bowl, using electric mixer on medium-high speed, beat vanilla and remaining 1 cup cream and 3 tablespoons confectioners’ sugar until stiff peaks form.
Spread whipped cream over raspberry filling. Sprinkle with more graham cracker crumbs and fresh raspberries (if using).

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cheesecake Lasagna

Ingredients

20 fresh raspberries, plus more for serving (optional)
1 c. cold water
3 tbsp. cornstarch
3/4 c. (150 g.) plus 2 tbsp. granulated sugar, divided
2 3/4 c. (10 oz.) crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)
8 tbsp. unsalted butter, melted
1/4 tsp. kosher salt
12 oz. cream cheese, softened
3/4 c. (85 g.) plus 3 tbsp. confectioners’ sugar
2 1/2 c. heavy cream, divided
1 tsp. pure vanilla extract

Instructions

In a medium pot over medium-high heat, cook raspberries, water, cornstarch, and 3/4 cup granulated sugar, stirring, until bubbling and thickened, 3 to 4 minutes. Let cool completely, at least 30 minutes.
Meanwhile, in a large bowl, mix graham cracker crumbs, salt, and remaining 2 tablespoons granulated sugar. Pour in butter and stir to combine. Press into bottom of a 13" x 9" (preferably glass) baking dish. Refrigerate until firm, at least 15 minutes.
In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese and 3/4 cup confectioners’ sugar until smooth and creamy, 1 to 2 minutes. Add 1 1/2 cups cream and continue to beat until light and fluffy, 2 to 3 minutes more.
Spread cream cheese mixture into crust, smoothing top with a mini offset spatula or the back of a spoon. Spread cooled raspberry filling on top, being careful to not let the layers blend. Refrigerate until cold and set, at least 2 hours or up to 1 day.
When ready to serve, in a medium bowl, using electric mixer on medium-high speed, beat vanilla and remaining 1 cup cream and 3 tablespoons confectioners’ sugar until stiff peaks form.
Spread whipped cream over raspberry filling. Sprinkle with more graham cracker crumbs and fresh raspberries (if using).

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cheesecake Lasagna

Ingredients

20 fresh raspberries, plus more for serving (optional)
1 c. cold water
3 tbsp. cornstarch
3/4 c. (150 g.) plus 2 tbsp. granulated sugar, divided
2 3/4 c. (10 oz.) crushed graham cracker crumbs (from about 18 crackers), plus more for serving (optional)
8 tbsp. unsalted butter, melted
1/4 tsp. kosher salt
12 oz. cream cheese, softened
3/4 c. (85 g.) plus 3 tbsp. confectioners’ sugar
2 1/2 c. heavy cream, divided
1 tsp. pure vanilla extract

Instructions

In a medium pot over medium-high heat, cook raspberries, water, cornstarch, and 3/4 cup granulated sugar, stirring, until bubbling and thickened, 3 to 4 minutes. Let cool completely, at least 30 minutes.
Meanwhile, in a large bowl, mix graham cracker crumbs, salt, and remaining 2 tablespoons granulated sugar. Pour in butter and stir to combine. Press into bottom of a 13" x 9" (preferably glass) baking dish. Refrigerate until firm, at least 15 minutes.
In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese and 3/4 cup confectioners’ sugar until smooth and creamy, 1 to 2 minutes. Add 1 1/2 cups cream and continue to beat until light and fluffy, 2 to 3 minutes more.
Spread cream cheese mixture into crust, smoothing top with a mini offset spatula or the back of a spoon. Spread cooled raspberry filling on top, being careful to not let the layers blend. Refrigerate until cold and set, at least 2 hours or up to 1 day.
When ready to serve, in a medium bowl, using electric mixer on medium-high speed, beat vanilla and remaining 1 cup cream and 3 tablespoons confectioners’ sugar until stiff peaks form.
Spread whipped cream over raspberry filling. Sprinkle with more graham cracker crumbs and fresh raspberries (if using).

Sun, 05 Jul 2026 00:00:00 GMT

Healthified Raspberry French Toast Bake (4 Pts)

Ingredients

French Toast:
1 1-pound loaf soft French bread, about 18 inches long
4 oz. light cream cheese, softened
1/2 cup raspberry preserves
1 cup Egg Beaters
1 cup skim milk
1 Tablespoon sugar
1/4 teaspoon salt
Sauce:
1 10-oz. pkg. frozen raspberries, thawed
1/4 cup sugar
2 teaspoons cornstarch

Instructions

Spray bottom and sides of a 13x9-inch glass baking dish with cooking spray. Cut bread into 24 slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
In a medium bowl, beat Egg Beaters, milk, 1 Tablespoon sugar and salt with wire whisk until blended. Pour bread in dish. Let stand 15 minutes or until liquid is absorbed.
Make Ahead:
Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove the plastic wrap. Cover with aluminum foil and bake as directed.
Preheat oven to 400 degrees. Cover dish with foil; bake 10 minutes. Uncover; bake 15-20 minutes longer or until golden brown.
Meanwhile, in a 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place a strainer over a medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

Sun, 05 Jul 2026 00:00:00 GMT

Healthified Raspberry French Toast Bake (4 Pts)

Ingredients

French Toast:
1 1-pound loaf soft French bread, about 18 inches long
4 oz. light cream cheese, softened
1/2 cup raspberry preserves
1 cup Egg Beaters
1 cup skim milk
1 Tablespoon sugar
1/4 teaspoon salt
Sauce:
1 10-oz. pkg. frozen raspberries, thawed
1/4 cup sugar
2 teaspoons cornstarch

Instructions

Spray bottom and sides of a 13x9-inch glass baking dish with cooking spray. Cut bread into 24 slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
In a medium bowl, beat Egg Beaters, milk, 1 Tablespoon sugar and salt with wire whisk until blended. Pour bread in dish. Let stand 15 minutes or until liquid is absorbed.
Make Ahead:
Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove the plastic wrap. Cover with aluminum foil and bake as directed.
Preheat oven to 400 degrees. Cover dish with foil; bake 10 minutes. Uncover; bake 15-20 minutes longer or until golden brown.
Meanwhile, in a 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place a strainer over a medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

Sun, 05 Jul 2026 00:00:00 GMT

Healthified Raspberry French Toast Bake (4 Pts)

Ingredients

French Toast:
1 1-pound loaf soft French bread, about 18 inches long
4 oz. light cream cheese, softened
1/2 cup raspberry preserves
1 cup Egg Beaters
1 cup skim milk
1 Tablespoon sugar
1/4 teaspoon salt
Sauce:
1 10-oz. pkg. frozen raspberries, thawed
1/4 cup sugar
2 teaspoons cornstarch

Instructions

Spray bottom and sides of a 13x9-inch glass baking dish with cooking spray. Cut bread into 24 slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
In a medium bowl, beat Egg Beaters, milk, 1 Tablespoon sugar and salt with wire whisk until blended. Pour bread in dish. Let stand 15 minutes or until liquid is absorbed.
Make Ahead:
Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove the plastic wrap. Cover with aluminum foil and bake as directed.
Preheat oven to 400 degrees. Cover dish with foil; bake 10 minutes. Uncover; bake 15-20 minutes longer or until golden brown.
Meanwhile, in a 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place a strainer over a medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

Sun, 05 Jul 2026 00:00:00 GMT

Healthified Raspberry French Toast Bake (4 Pts)

Ingredients

French Toast:
1 1-pound loaf soft French bread, about 18 inches long
4 oz. light cream cheese, softened
1/2 cup raspberry preserves
1 cup Egg Beaters
1 cup skim milk
1 Tablespoon sugar
1/4 teaspoon salt
Sauce:
1 10-oz. pkg. frozen raspberries, thawed
1/4 cup sugar
2 teaspoons cornstarch

Instructions

Spray bottom and sides of a 13x9-inch glass baking dish with cooking spray. Cut bread into 24 slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
In a medium bowl, beat Egg Beaters, milk, 1 Tablespoon sugar and salt with wire whisk until blended. Pour bread in dish. Let stand 15 minutes or until liquid is absorbed.
Make Ahead:
Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove the plastic wrap. Cover with aluminum foil and bake as directed.
Preheat oven to 400 degrees. Cover dish with foil; bake 10 minutes. Uncover; bake 15-20 minutes longer or until golden brown.
Meanwhile, in a 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place a strainer over a medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

Sun, 05 Jul 2026 00:00:00 GMT

Raw Mixed Berry Crisp

Ingredients

2 cups blackberries
2 cups blueberries
2 cups raspberries
2 cups strawberries, quartered if small and sliced if large
1 -2 tablespoon pure maple syrup, depending on your taste and the sweetness of the berries
1 cup pecans, raw
1/2 cup walnuts
1/2 cup pitted dates, roughly chopped (about 8 whole)
1/2 teaspoon ground cinnamon

Instructions

In a 9x9 Pyrex dish toss the berries with the maple syrup.
Put the pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground.
Scatter nut mixture over berries.
Can be served immediately but I like to chill 2-4 hours.
Suggest serving with a scoop of vanilla ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raw Mixed Berry Crisp

Ingredients

2 cups blackberries
2 cups blueberries
2 cups raspberries
2 cups strawberries, quartered if small and sliced if large
1 -2 tablespoon pure maple syrup, depending on your taste and the sweetness of the berries
1 cup pecans, raw
1/2 cup walnuts
1/2 cup pitted dates, roughly chopped (about 8 whole)
1/2 teaspoon ground cinnamon

Instructions

In a 9x9 Pyrex dish toss the berries with the maple syrup.
Put the pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground.
Scatter nut mixture over berries.
Can be served immediately but I like to chill 2-4 hours.
Suggest serving with a scoop of vanilla ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raw Mixed Berry Crisp

Ingredients

2 cups blackberries
2 cups blueberries
2 cups raspberries
2 cups strawberries, quartered if small and sliced if large
1 -2 tablespoon pure maple syrup, depending on your taste and the sweetness of the berries
1 cup pecans, raw
1/2 cup walnuts
1/2 cup pitted dates, roughly chopped (about 8 whole)
1/2 teaspoon ground cinnamon

Instructions

In a 9x9 Pyrex dish toss the berries with the maple syrup.
Put the pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground.
Scatter nut mixture over berries.
Can be served immediately but I like to chill 2-4 hours.
Suggest serving with a scoop of vanilla ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raw Mixed Berry Crisp

Ingredients

2 cups blackberries
2 cups blueberries
2 cups raspberries
2 cups strawberries, quartered if small and sliced if large
1 -2 tablespoon pure maple syrup, depending on your taste and the sweetness of the berries
1 cup pecans, raw
1/2 cup walnuts
1/2 cup pitted dates, roughly chopped (about 8 whole)
1/2 teaspoon ground cinnamon

Instructions

In a 9x9 Pyrex dish toss the berries with the maple syrup.
Put the pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground.
Scatter nut mixture over berries.
Can be served immediately but I like to chill 2-4 hours.
Suggest serving with a scoop of vanilla ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Bread Pudding

Ingredients

4 cups 2-inch cubes day-old bread (5 to 7 slices)
1 cup raspberries
1/2 cup raisins
2 1/2 cups low-fat milk
1/2 cup fat-free cholesterol-free egg product
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Bread Pudding

Ingredients

4 cups 2-inch cubes day-old bread (5 to 7 slices)
1 cup raspberries
1/2 cup raisins
2 1/2 cups low-fat milk
1/2 cup fat-free cholesterol-free egg product
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Bread Pudding

Ingredients

4 cups 2-inch cubes day-old bread (5 to 7 slices)
1 cup raspberries
1/2 cup raisins
2 1/2 cups low-fat milk
1/2 cup fat-free cholesterol-free egg product
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Bread Pudding

Ingredients

4 cups 2-inch cubes day-old bread (5 to 7 slices)
1 cup raspberries
1/2 cup raisins
2 1/2 cups low-fat milk
1/2 cup fat-free cholesterol-free egg product
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Cheesecake Bars

Ingredients

3 1/2 tablespoons butter, melted
1 cup brown sugar, packed
1 1/2 teaspoons vanilla extract, divided
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups fresh red raspberries
1/4 cup confectioners' sugar

Instructions

Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
Combine flour and salt; add to butter mixture and stir until moist.
In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
Sprinkle with confectioners' sugar, let cool, and cut into bars.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Cheesecake Bars

Ingredients

3 1/2 tablespoons butter, melted
1 cup brown sugar, packed
1 1/2 teaspoons vanilla extract, divided
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups fresh red raspberries
1/4 cup confectioners' sugar

Instructions

Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
Combine flour and salt; add to butter mixture and stir until moist.
In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
Sprinkle with confectioners' sugar, let cool, and cut into bars.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Cheesecake Bars

Ingredients

3 1/2 tablespoons butter, melted
1 cup brown sugar, packed
1 1/2 teaspoons vanilla extract, divided
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups fresh red raspberries
1/4 cup confectioners' sugar

Instructions

Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
Combine flour and salt; add to butter mixture and stir until moist.
In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
Sprinkle with confectioners' sugar, let cool, and cut into bars.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Cheesecake Bars

Ingredients

3 1/2 tablespoons butter, melted
1 cup brown sugar, packed
1 1/2 teaspoons vanilla extract, divided
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups fresh red raspberries
1/4 cup confectioners' sugar

Instructions

Spray a 9x13-inch baking pan with cooking spray; preheat oven to 350°F.
Combine melted butter, brown sugar, 1 teaspoon vanilla and eggs until smooth.
Combine flour and salt; add to butter mixture and stir until moist.
In a separate bowl, beat sugar, sour cream, 1/2 teaspoon vanilla, lemon zest, lemon juice and cream cheese until light and fluffy.
Pour batter into bottom of pan; pour cream cheese mixture over batter; scatter raspberries over top of cream cheese mixture.
Bake at 350F for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
Sprinkle with confectioners' sugar, let cool, and cut into bars.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Raspberry Cheesecakes

Ingredients

1/4 cups unsalted butter melted
8 graham crackers crushed
2 tablespoons sugar
16 ounces cream cheese room temperature
3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoons salt
2/3 cups heavy cream room temperature
2 large Eggs room temperature
24 ounces fresh raspberries
1/2 cups sugar
1 teaspoons fresh lemon juice fresh is best
6 raspberries fresh

Instructions

1. Preheat oven to 325 degrees.
2. Chill mini cheesecake pan, butter thoroughly, set aside in refrigerator.
3. To make crust, combine graham cracker crumbs, sugar, and butter.
4. Using about 1/4 cup per well, press crumbs into bottoms of wells.
5. Bake crusts for ten minutes. Let cool on wire rack for an hour. Turn oven off.
6. To make raspberry filling, blend berries in blender or food processor until smooth, then press through sieve until seedless.
7. Combine raspberries, sugar, and lemon juice in a saucepan and heat until sugar dissolves.
8. Remove from heat and let cool for an hour.
9. To make cheesecake filling, whisk together sugar, vanilla, salt, and cream. Set aside.
10. Using an electric mixer on medium, beat cream cheese until mostly smooth.
11. Add sugar mixture and beat in. Add eggs and mix just until combined.
12. Put raspberry sauce in a squeezy bottle.
13. In each well, pour in 1/4 cup, then about a tablesp0on of berry. Make sure to keep the berry from reaching the edge of well. Then another 1/4 cup, then another layer of berry, then one last 1/4 cup of cheesecake batter. Try and keep about a centimeter of the well unfilled.
14. Bake for 40-45 minutes, until cakes have risen to edge of well or just above. You want the edges to be firm, but not brown, and the center to still be wiggly. Rotate pan halfway through baking time.
15. Let cakes cool in oven for 2 hours. Let cool for 2 more hours, then refrigerate overnight.
16. Carefully, pop cakes up out from wells. Using a frosting spatula, carefully remove cakes from well bottoms. Place on desired serving dishes.
16. Before serving, use remaining raspberry sauce, in a squeezy bottle, to swizzle decoratively over top of cakes. If desired, place 1 fresh raspberry atop each cake.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Raspberry Cheesecakes

Ingredients

1/4 cups unsalted butter melted
8 graham crackers crushed
2 tablespoons sugar
16 ounces cream cheese room temperature
3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoons salt
2/3 cups heavy cream room temperature
2 large Eggs room temperature
24 ounces fresh raspberries
1/2 cups sugar
1 teaspoons fresh lemon juice fresh is best
6 raspberries fresh

Instructions

1. Preheat oven to 325 degrees.
2. Chill mini cheesecake pan, butter thoroughly, set aside in refrigerator.
3. To make crust, combine graham cracker crumbs, sugar, and butter.
4. Using about 1/4 cup per well, press crumbs into bottoms of wells.
5. Bake crusts for ten minutes. Let cool on wire rack for an hour. Turn oven off.
6. To make raspberry filling, blend berries in blender or food processor until smooth, then press through sieve until seedless.
7. Combine raspberries, sugar, and lemon juice in a saucepan and heat until sugar dissolves.
8. Remove from heat and let cool for an hour.
9. To make cheesecake filling, whisk together sugar, vanilla, salt, and cream. Set aside.
10. Using an electric mixer on medium, beat cream cheese until mostly smooth.
11. Add sugar mixture and beat in. Add eggs and mix just until combined.
12. Put raspberry sauce in a squeezy bottle.
13. In each well, pour in 1/4 cup, then about a tablesp0on of berry. Make sure to keep the berry from reaching the edge of well. Then another 1/4 cup, then another layer of berry, then one last 1/4 cup of cheesecake batter. Try and keep about a centimeter of the well unfilled.
14. Bake for 40-45 minutes, until cakes have risen to edge of well or just above. You want the edges to be firm, but not brown, and the center to still be wiggly. Rotate pan halfway through baking time.
15. Let cakes cool in oven for 2 hours. Let cool for 2 more hours, then refrigerate overnight.
16. Carefully, pop cakes up out from wells. Using a frosting spatula, carefully remove cakes from well bottoms. Place on desired serving dishes.
16. Before serving, use remaining raspberry sauce, in a squeezy bottle, to swizzle decoratively over top of cakes. If desired, place 1 fresh raspberry atop each cake.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Raspberry Cheesecakes

Ingredients

1/4 cups unsalted butter melted
8 graham crackers crushed
2 tablespoons sugar
16 ounces cream cheese room temperature
3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoons salt
2/3 cups heavy cream room temperature
2 large Eggs room temperature
24 ounces fresh raspberries
1/2 cups sugar
1 teaspoons fresh lemon juice fresh is best
6 raspberries fresh

Instructions

1. Preheat oven to 325 degrees.
2. Chill mini cheesecake pan, butter thoroughly, set aside in refrigerator.
3. To make crust, combine graham cracker crumbs, sugar, and butter.
4. Using about 1/4 cup per well, press crumbs into bottoms of wells.
5. Bake crusts for ten minutes. Let cool on wire rack for an hour. Turn oven off.
6. To make raspberry filling, blend berries in blender or food processor until smooth, then press through sieve until seedless.
7. Combine raspberries, sugar, and lemon juice in a saucepan and heat until sugar dissolves.
8. Remove from heat and let cool for an hour.
9. To make cheesecake filling, whisk together sugar, vanilla, salt, and cream. Set aside.
10. Using an electric mixer on medium, beat cream cheese until mostly smooth.
11. Add sugar mixture and beat in. Add eggs and mix just until combined.
12. Put raspberry sauce in a squeezy bottle.
13. In each well, pour in 1/4 cup, then about a tablesp0on of berry. Make sure to keep the berry from reaching the edge of well. Then another 1/4 cup, then another layer of berry, then one last 1/4 cup of cheesecake batter. Try and keep about a centimeter of the well unfilled.
14. Bake for 40-45 minutes, until cakes have risen to edge of well or just above. You want the edges to be firm, but not brown, and the center to still be wiggly. Rotate pan halfway through baking time.
15. Let cakes cool in oven for 2 hours. Let cool for 2 more hours, then refrigerate overnight.
16. Carefully, pop cakes up out from wells. Using a frosting spatula, carefully remove cakes from well bottoms. Place on desired serving dishes.
16. Before serving, use remaining raspberry sauce, in a squeezy bottle, to swizzle decoratively over top of cakes. If desired, place 1 fresh raspberry atop each cake.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Raspberry Cheesecakes

Ingredients

1/4 cups unsalted butter melted
8 graham crackers crushed
2 tablespoons sugar
16 ounces cream cheese room temperature
3/4 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoons salt
2/3 cups heavy cream room temperature
2 large Eggs room temperature
24 ounces fresh raspberries
1/2 cups sugar
1 teaspoons fresh lemon juice fresh is best
6 raspberries fresh

Instructions

1. Preheat oven to 325 degrees.
2. Chill mini cheesecake pan, butter thoroughly, set aside in refrigerator.
3. To make crust, combine graham cracker crumbs, sugar, and butter.
4. Using about 1/4 cup per well, press crumbs into bottoms of wells.
5. Bake crusts for ten minutes. Let cool on wire rack for an hour. Turn oven off.
6. To make raspberry filling, blend berries in blender or food processor until smooth, then press through sieve until seedless.
7. Combine raspberries, sugar, and lemon juice in a saucepan and heat until sugar dissolves.
8. Remove from heat and let cool for an hour.
9. To make cheesecake filling, whisk together sugar, vanilla, salt, and cream. Set aside.
10. Using an electric mixer on medium, beat cream cheese until mostly smooth.
11. Add sugar mixture and beat in. Add eggs and mix just until combined.
12. Put raspberry sauce in a squeezy bottle.
13. In each well, pour in 1/4 cup, then about a tablesp0on of berry. Make sure to keep the berry from reaching the edge of well. Then another 1/4 cup, then another layer of berry, then one last 1/4 cup of cheesecake batter. Try and keep about a centimeter of the well unfilled.
14. Bake for 40-45 minutes, until cakes have risen to edge of well or just above. You want the edges to be firm, but not brown, and the center to still be wiggly. Rotate pan halfway through baking time.
15. Let cakes cool in oven for 2 hours. Let cool for 2 more hours, then refrigerate overnight.
16. Carefully, pop cakes up out from wells. Using a frosting spatula, carefully remove cakes from well bottoms. Place on desired serving dishes.
16. Before serving, use remaining raspberry sauce, in a squeezy bottle, to swizzle decoratively over top of cakes. If desired, place 1 fresh raspberry atop each cake.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Apple Charlotte With Raspberry Sauce

Ingredients

20 -25 ladyfingers
4 lbs golden delicious apples, peeled and rubbed with lemon
4 cups water
1 1/4 cups sugar
7 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 vanilla bean, split
2 cups milk
1 vanilla bean, split
6 egg yolks, room temperature
1/4 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
1 cup whipping cream, beaten to soft peaks
3 tablespoons calvados, brandy
2 cups thawed frozen raspberries
1 tablespoon kirsch
icing sugar
1 cup whipping cream
1 tablespoon icing sugar
1 teaspoon vanilla extract
candied violet

Instructions

Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
Trim ladyfingers even with top of mold; reserve trimmings.
Quarter 4 apples and remove cores.
Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
Reduce heat and simmer 5 minutes.
Add apple quarters and simmer until tender, about 10 minutes.
Cool in syrup.
Drain apples, reserving vanilla bean for another use.
Finely dice half of poached apples.
Drain in strainer.
Thinly slice remaining poached apples.
Halve remaining uncooked apples and thinly slice.
Transfer to a large skillet.
Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
Puree in blender until smooth.
Cool completely.
For filling: Bring milk and vanilla bean to boil in large saucepan.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Refrigerate until firm, atleast 2 hours.
(can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
Strain and chill until ready to serve.
(can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
One hour before serving, unmold charlotte onto platter.
Arrange poached apple slices in circle on top, overlapping slightly.
Spoon Chantilly into pastry bag fitted with medium star tip.
Pipe rosettes decoratively along base and up sides of charlotte.
Set violets on rosettes.
To serve: Spoon raspberry sauce onto plates.
Cut charlotte into thin slices.
Set slice on each plate.
Garnish with sauce and remaining poached apple slices.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Apple Charlotte With Raspberry Sauce

Ingredients

20 -25 ladyfingers
4 lbs golden delicious apples, peeled and rubbed with lemon
4 cups water
1 1/4 cups sugar
7 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 vanilla bean, split
2 cups milk
1 vanilla bean, split
6 egg yolks, room temperature
1/4 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
1 cup whipping cream, beaten to soft peaks
3 tablespoons calvados, brandy
2 cups thawed frozen raspberries
1 tablespoon kirsch
icing sugar
1 cup whipping cream
1 tablespoon icing sugar
1 teaspoon vanilla extract
candied violet

Instructions

Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
Trim ladyfingers even with top of mold; reserve trimmings.
Quarter 4 apples and remove cores.
Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
Reduce heat and simmer 5 minutes.
Add apple quarters and simmer until tender, about 10 minutes.
Cool in syrup.
Drain apples, reserving vanilla bean for another use.
Finely dice half of poached apples.
Drain in strainer.
Thinly slice remaining poached apples.
Halve remaining uncooked apples and thinly slice.
Transfer to a large skillet.
Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
Puree in blender until smooth.
Cool completely.
For filling: Bring milk and vanilla bean to boil in large saucepan.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Refrigerate until firm, atleast 2 hours.
(can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
Strain and chill until ready to serve.
(can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
One hour before serving, unmold charlotte onto platter.
Arrange poached apple slices in circle on top, overlapping slightly.
Spoon Chantilly into pastry bag fitted with medium star tip.
Pipe rosettes decoratively along base and up sides of charlotte.
Set violets on rosettes.
To serve: Spoon raspberry sauce onto plates.
Cut charlotte into thin slices.
Set slice on each plate.
Garnish with sauce and remaining poached apple slices.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Apple Charlotte With Raspberry Sauce

Ingredients

20 -25 ladyfingers
4 lbs golden delicious apples, peeled and rubbed with lemon
4 cups water
1 1/4 cups sugar
7 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 vanilla bean, split
2 cups milk
1 vanilla bean, split
6 egg yolks, room temperature
1/4 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
1 cup whipping cream, beaten to soft peaks
3 tablespoons calvados, brandy
2 cups thawed frozen raspberries
1 tablespoon kirsch
icing sugar
1 cup whipping cream
1 tablespoon icing sugar
1 teaspoon vanilla extract
candied violet

Instructions

Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
Trim ladyfingers even with top of mold; reserve trimmings.
Quarter 4 apples and remove cores.
Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
Reduce heat and simmer 5 minutes.
Add apple quarters and simmer until tender, about 10 minutes.
Cool in syrup.
Drain apples, reserving vanilla bean for another use.
Finely dice half of poached apples.
Drain in strainer.
Thinly slice remaining poached apples.
Halve remaining uncooked apples and thinly slice.
Transfer to a large skillet.
Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
Puree in blender until smooth.
Cool completely.
For filling: Bring milk and vanilla bean to boil in large saucepan.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Refrigerate until firm, atleast 2 hours.
(can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
Strain and chill until ready to serve.
(can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
One hour before serving, unmold charlotte onto platter.
Arrange poached apple slices in circle on top, overlapping slightly.
Spoon Chantilly into pastry bag fitted with medium star tip.
Pipe rosettes decoratively along base and up sides of charlotte.
Set violets on rosettes.
To serve: Spoon raspberry sauce onto plates.
Cut charlotte into thin slices.
Set slice on each plate.
Garnish with sauce and remaining poached apple slices.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Apple Charlotte With Raspberry Sauce

Ingredients

20 -25 ladyfingers
4 lbs golden delicious apples, peeled and rubbed with lemon
4 cups water
1 1/4 cups sugar
7 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 vanilla bean, split
2 cups milk
1 vanilla bean, split
6 egg yolks, room temperature
1/4 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
1 cup whipping cream, beaten to soft peaks
3 tablespoons calvados, brandy
2 cups thawed frozen raspberries
1 tablespoon kirsch
icing sugar
1 cup whipping cream
1 tablespoon icing sugar
1 teaspoon vanilla extract
candied violet

Instructions

Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
Trim ladyfingers even with top of mold; reserve trimmings.
Quarter 4 apples and remove cores.
Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
Reduce heat and simmer 5 minutes.
Add apple quarters and simmer until tender, about 10 minutes.
Cool in syrup.
Drain apples, reserving vanilla bean for another use.
Finely dice half of poached apples.
Drain in strainer.
Thinly slice remaining poached apples.
Halve remaining uncooked apples and thinly slice.
Transfer to a large skillet.
Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
Puree in blender until smooth.
Cool completely.
For filling: Bring milk and vanilla bean to boil in large saucepan.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Refrigerate until firm, atleast 2 hours.
(can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
Strain and chill until ready to serve.
(can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
One hour before serving, unmold charlotte onto platter.
Arrange poached apple slices in circle on top, overlapping slightly.
Spoon Chantilly into pastry bag fitted with medium star tip.
Pipe rosettes decoratively along base and up sides of charlotte.
Set violets on rosettes.
To serve: Spoon raspberry sauce onto plates.
Cut charlotte into thin slices.
Set slice on each plate.
Garnish with sauce and remaining poached apple slices.

Sun, 05 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

1 1/2 cup Blackberries
1 1/2 cup Raspberries
1 1/2 cup Blueberries
4 tablespoons Sugar - White
2 cups All purpose flour
2 cups Oatmeal
1 1/2 cups Brown sugar packed
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 1/2 cup Butter

Instructions

1. Gently toss berries and white sugar - set aside
2. Mix remaining ingredients w/ butter being cut in last (food processor).
3. Sprinkle over berries that are in a 9x13 pan - can divide topping to be the 1/2 on pan - then berries - then remainder of topping

Sun, 05 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

1 1/2 cup Blackberries
1 1/2 cup Raspberries
1 1/2 cup Blueberries
4 tablespoons Sugar - White
2 cups All purpose flour
2 cups Oatmeal
1 1/2 cups Brown sugar packed
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 1/2 cup Butter

Instructions

1. Gently toss berries and white sugar - set aside
2. Mix remaining ingredients w/ butter being cut in last (food processor).
3. Sprinkle over berries that are in a 9x13 pan - can divide topping to be the 1/2 on pan - then berries - then remainder of topping

Sun, 05 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

1 1/2 cup Blackberries
1 1/2 cup Raspberries
1 1/2 cup Blueberries
4 tablespoons Sugar - White
2 cups All purpose flour
2 cups Oatmeal
1 1/2 cups Brown sugar packed
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 1/2 cup Butter

Instructions

1. Gently toss berries and white sugar - set aside
2. Mix remaining ingredients w/ butter being cut in last (food processor).
3. Sprinkle over berries that are in a 9x13 pan - can divide topping to be the 1/2 on pan - then berries - then remainder of topping

Sun, 05 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

1 1/2 cup Blackberries
1 1/2 cup Raspberries
1 1/2 cup Blueberries
4 tablespoons Sugar - White
2 cups All purpose flour
2 cups Oatmeal
1 1/2 cups Brown sugar packed
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 1/2 cup Butter

Instructions

1. Gently toss berries and white sugar - set aside
2. Mix remaining ingredients w/ butter being cut in last (food processor).
3. Sprinkle over berries that are in a 9x13 pan - can divide topping to be the 1/2 on pan - then berries - then remainder of topping

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Orange Muffins

Ingredients

1 package (6 ounces) Driscoll's Raspberries
2 cup all-purpose flour
2/3 cup packed brown sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sour cream or low-fat plain yogurt
1/3 cup canola oil
2-3 teaspoon grated orange zest (from about 1 orange)
1/3 cup orange juice
1 large egg

Instructions

Lighten Up Tip
Lighten up the recipe by replacing the sour cream with an equivalent amount of fat free sour cream or plain low fat yogurt.
Preheat oven to 375°F.
Line a muffin tin with 12 paper liners or coat with cooking spray.
Stir together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar.
Combine sour cream, oil, zest, juice and egg in a large bowl. Stir in flour mixture until partially moistened. Add raspberries and stir gently until evenly mixed. Batter will be thick, do not over stir.
Divide batter evenly between muffin cups, filling each about three-fourths full.
Bake 20 to 22 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Orange Muffins

Ingredients

1 package (6 ounces) Driscoll's Raspberries
2 cup all-purpose flour
2/3 cup packed brown sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sour cream or low-fat plain yogurt
1/3 cup canola oil
2-3 teaspoon grated orange zest (from about 1 orange)
1/3 cup orange juice
1 large egg

Instructions

Lighten Up Tip
Lighten up the recipe by replacing the sour cream with an equivalent amount of fat free sour cream or plain low fat yogurt.
Preheat oven to 375°F.
Line a muffin tin with 12 paper liners or coat with cooking spray.
Stir together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar.
Combine sour cream, oil, zest, juice and egg in a large bowl. Stir in flour mixture until partially moistened. Add raspberries and stir gently until evenly mixed. Batter will be thick, do not over stir.
Divide batter evenly between muffin cups, filling each about three-fourths full.
Bake 20 to 22 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Orange Muffins

Ingredients

1 package (6 ounces) Driscoll's Raspberries
2 cup all-purpose flour
2/3 cup packed brown sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sour cream or low-fat plain yogurt
1/3 cup canola oil
2-3 teaspoon grated orange zest (from about 1 orange)
1/3 cup orange juice
1 large egg

Instructions

Lighten Up Tip
Lighten up the recipe by replacing the sour cream with an equivalent amount of fat free sour cream or plain low fat yogurt.
Preheat oven to 375°F.
Line a muffin tin with 12 paper liners or coat with cooking spray.
Stir together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar.
Combine sour cream, oil, zest, juice and egg in a large bowl. Stir in flour mixture until partially moistened. Add raspberries and stir gently until evenly mixed. Batter will be thick, do not over stir.
Divide batter evenly between muffin cups, filling each about three-fourths full.
Bake 20 to 22 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Orange Muffins

Ingredients

1 package (6 ounces) Driscoll's Raspberries
2 cup all-purpose flour
2/3 cup packed brown sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sour cream or low-fat plain yogurt
1/3 cup canola oil
2-3 teaspoon grated orange zest (from about 1 orange)
1/3 cup orange juice
1 large egg

Instructions

Lighten Up Tip
Lighten up the recipe by replacing the sour cream with an equivalent amount of fat free sour cream or plain low fat yogurt.
Preheat oven to 375°F.
Line a muffin tin with 12 paper liners or coat with cooking spray.
Stir together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar.
Combine sour cream, oil, zest, juice and egg in a large bowl. Stir in flour mixture until partially moistened. Add raspberries and stir gently until evenly mixed. Batter will be thick, do not over stir.
Divide batter evenly between muffin cups, filling each about three-fourths full.
Bake 20 to 22 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Cupcake with Raspberry Buttercream and Chocolate Ganache

Ingredients

1 cup Granulated sugar
3/4 cup All purpose flour
2 tablespoons All purpose flour
1/4 cup cocoa powder
2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg room temperature
1/2 cup sour cream room temperature
1/4 cup Canola Oil
1 tablespoon vanilla extract
1/2 cup boiling water
2 sticks unsalted butter room temperature
2 cups powdered sugar
1 teaspoon Vanilla extract
2 tablespoons heavy cream
3 tablespoons raspberry puree
100 grams dark choclate chopped into pieces
1/2 cup heavy cream
12 pieces fresh raspberry

Instructions

To prepare cupcake, preheat over to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To prepare chocolate ganache, put chocolate into a bowl, set aside. Bring heavy cream almost to a boil in a small heavy sauce pan over medium heat. Pour hot cream in chocolate, let sit for 5 minutes. Then stir gently with a rubble spatula until smooth. Let cool to room temperature. If it becomes stiff, microwave the ganache for 5 to 10 seconds.
Frost the cupcakes with the buttercream and drizzle with chocolate ganache. Top with fresh raspberry.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Cupcake with Raspberry Buttercream and Chocolate Ganache

Ingredients

1 cup Granulated sugar
3/4 cup All purpose flour
2 tablespoons All purpose flour
1/4 cup cocoa powder
2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg room temperature
1/2 cup sour cream room temperature
1/4 cup Canola Oil
1 tablespoon vanilla extract
1/2 cup boiling water
2 sticks unsalted butter room temperature
2 cups powdered sugar
1 teaspoon Vanilla extract
2 tablespoons heavy cream
3 tablespoons raspberry puree
100 grams dark choclate chopped into pieces
1/2 cup heavy cream
12 pieces fresh raspberry

Instructions

To prepare cupcake, preheat over to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To prepare chocolate ganache, put chocolate into a bowl, set aside. Bring heavy cream almost to a boil in a small heavy sauce pan over medium heat. Pour hot cream in chocolate, let sit for 5 minutes. Then stir gently with a rubble spatula until smooth. Let cool to room temperature. If it becomes stiff, microwave the ganache for 5 to 10 seconds.
Frost the cupcakes with the buttercream and drizzle with chocolate ganache. Top with fresh raspberry.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Cupcake with Raspberry Buttercream and Chocolate Ganache

Ingredients

1 cup Granulated sugar
3/4 cup All purpose flour
2 tablespoons All purpose flour
1/4 cup cocoa powder
2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg room temperature
1/2 cup sour cream room temperature
1/4 cup Canola Oil
1 tablespoon vanilla extract
1/2 cup boiling water
2 sticks unsalted butter room temperature
2 cups powdered sugar
1 teaspoon Vanilla extract
2 tablespoons heavy cream
3 tablespoons raspberry puree
100 grams dark choclate chopped into pieces
1/2 cup heavy cream
12 pieces fresh raspberry

Instructions

To prepare cupcake, preheat over to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To prepare chocolate ganache, put chocolate into a bowl, set aside. Bring heavy cream almost to a boil in a small heavy sauce pan over medium heat. Pour hot cream in chocolate, let sit for 5 minutes. Then stir gently with a rubble spatula until smooth. Let cool to room temperature. If it becomes stiff, microwave the ganache for 5 to 10 seconds.
Frost the cupcakes with the buttercream and drizzle with chocolate ganache. Top with fresh raspberry.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Cupcake with Raspberry Buttercream and Chocolate Ganache

Ingredients

1 cup Granulated sugar
3/4 cup All purpose flour
2 tablespoons All purpose flour
1/4 cup cocoa powder
2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg room temperature
1/2 cup sour cream room temperature
1/4 cup Canola Oil
1 tablespoon vanilla extract
1/2 cup boiling water
2 sticks unsalted butter room temperature
2 cups powdered sugar
1 teaspoon Vanilla extract
2 tablespoons heavy cream
3 tablespoons raspberry puree
100 grams dark choclate chopped into pieces
1/2 cup heavy cream
12 pieces fresh raspberry

Instructions

To prepare cupcake, preheat over to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To prepare chocolate ganache, put chocolate into a bowl, set aside. Bring heavy cream almost to a boil in a small heavy sauce pan over medium heat. Pour hot cream in chocolate, let sit for 5 minutes. Then stir gently with a rubble spatula until smooth. Let cool to room temperature. If it becomes stiff, microwave the ganache for 5 to 10 seconds.
Frost the cupcakes with the buttercream and drizzle with chocolate ganache. Top with fresh raspberry.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry spice cake

Ingredients

250g pack butter , softened
450g plain flour
140g golden caster sugar
140g light soft brown sugar
5 large eggs
4 tbsp honey
2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
½ tsp ground cloves
½ tsp ground ginger
¼ tsp salt
4 tbsp buttermilk
200g raspberry jam
200g raspberry , plus extra to decorate (optional)
200g pack butter , softened
200g pack soft cheese
200g icing sugar , sifted, plus extra for dusting (optional)

Instructions

Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry spice cake

Ingredients

250g pack butter , softened
450g plain flour
140g golden caster sugar
140g light soft brown sugar
5 large eggs
4 tbsp honey
2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
½ tsp ground cloves
½ tsp ground ginger
¼ tsp salt
4 tbsp buttermilk
200g raspberry jam
200g raspberry , plus extra to decorate (optional)
200g pack butter , softened
200g pack soft cheese
200g icing sugar , sifted, plus extra for dusting (optional)

Instructions

Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry spice cake

Ingredients

250g pack butter , softened
450g plain flour
140g golden caster sugar
140g light soft brown sugar
5 large eggs
4 tbsp honey
2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
½ tsp ground cloves
½ tsp ground ginger
¼ tsp salt
4 tbsp buttermilk
200g raspberry jam
200g raspberry , plus extra to decorate (optional)
200g pack butter , softened
200g pack soft cheese
200g icing sugar , sifted, plus extra for dusting (optional)

Instructions

Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry spice cake

Ingredients

250g pack butter , softened
450g plain flour
140g golden caster sugar
140g light soft brown sugar
5 large eggs
4 tbsp honey
2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
½ tsp ground cloves
½ tsp ground ginger
¼ tsp salt
4 tbsp buttermilk
200g raspberry jam
200g raspberry , plus extra to decorate (optional)
200g pack butter , softened
200g pack soft cheese
200g icing sugar , sifted, plus extra for dusting (optional)

Instructions

Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.

Sun, 05 Jul 2026 00:00:00 GMT

Berry Pudding Recipe

Ingredients

2 cup strawberry
4 bread slices
water as required
4 tablespoon sugar
2 cup raspberry
2 cup blueberry
2 pinches salt

Instructions

To begin with, wash and clean strawberries, raspberries and blueberries. Then using a clean chopping board, chop them into thin slices. Keep them aside until needed again. Next, lay the bread slices on a clean surface and trim the edges. Keep it aside.
Now, take a baking dish (such as a ramekin) and cut the bread slice according to the dish size so that it fits well in it.
Next, put a non-stick pan on medium flame and add the chopped berries in it followed by enough water, salt and sugar. Mix well and simmer until the mixture thickens. This might take 5 minutes or more. Once done, keep aside 1/4 of the mixture and refrigerate the rest.
Now, pour the prepared berry mixture in the baking dish and top it with the bread slice. Repeat the same process with the remaining bread slices and mixture.
Once done, lay the puddings on a tray and seal it with a clear wrap. Refrigerate for 6 to 8 hours or until the pudding settles. (Note- Make sure to add weight on the top of the pudding after wrapping it to get more security)
Once done, demold the pudding from the baking dish and top it up with the reserved berry mixture ( see step- 3 for clarity). Serve fresh!

Sun, 05 Jul 2026 00:00:00 GMT

Berry Pudding Recipe

Ingredients

2 cup strawberry
4 bread slices
water as required
4 tablespoon sugar
2 cup raspberry
2 cup blueberry
2 pinches salt

Instructions

To begin with, wash and clean strawberries, raspberries and blueberries. Then using a clean chopping board, chop them into thin slices. Keep them aside until needed again. Next, lay the bread slices on a clean surface and trim the edges. Keep it aside.
Now, take a baking dish (such as a ramekin) and cut the bread slice according to the dish size so that it fits well in it.
Next, put a non-stick pan on medium flame and add the chopped berries in it followed by enough water, salt and sugar. Mix well and simmer until the mixture thickens. This might take 5 minutes or more. Once done, keep aside 1/4 of the mixture and refrigerate the rest.
Now, pour the prepared berry mixture in the baking dish and top it with the bread slice. Repeat the same process with the remaining bread slices and mixture.
Once done, lay the puddings on a tray and seal it with a clear wrap. Refrigerate for 6 to 8 hours or until the pudding settles. (Note- Make sure to add weight on the top of the pudding after wrapping it to get more security)
Once done, demold the pudding from the baking dish and top it up with the reserved berry mixture ( see step- 3 for clarity). Serve fresh!

Sun, 05 Jul 2026 00:00:00 GMT

Berry Pudding Recipe

Ingredients

2 cup strawberry
4 bread slices
water as required
4 tablespoon sugar
2 cup raspberry
2 cup blueberry
2 pinches salt

Instructions

To begin with, wash and clean strawberries, raspberries and blueberries. Then using a clean chopping board, chop them into thin slices. Keep them aside until needed again. Next, lay the bread slices on a clean surface and trim the edges. Keep it aside.
Now, take a baking dish (such as a ramekin) and cut the bread slice according to the dish size so that it fits well in it.
Next, put a non-stick pan on medium flame and add the chopped berries in it followed by enough water, salt and sugar. Mix well and simmer until the mixture thickens. This might take 5 minutes or more. Once done, keep aside 1/4 of the mixture and refrigerate the rest.
Now, pour the prepared berry mixture in the baking dish and top it with the bread slice. Repeat the same process with the remaining bread slices and mixture.
Once done, lay the puddings on a tray and seal it with a clear wrap. Refrigerate for 6 to 8 hours or until the pudding settles. (Note- Make sure to add weight on the top of the pudding after wrapping it to get more security)
Once done, demold the pudding from the baking dish and top it up with the reserved berry mixture ( see step- 3 for clarity). Serve fresh!

Sun, 05 Jul 2026 00:00:00 GMT

Berry Pudding Recipe

Ingredients

2 cup strawberry
4 bread slices
water as required
4 tablespoon sugar
2 cup raspberry
2 cup blueberry
2 pinches salt

Instructions

To begin with, wash and clean strawberries, raspberries and blueberries. Then using a clean chopping board, chop them into thin slices. Keep them aside until needed again. Next, lay the bread slices on a clean surface and trim the edges. Keep it aside.
Now, take a baking dish (such as a ramekin) and cut the bread slice according to the dish size so that it fits well in it.
Next, put a non-stick pan on medium flame and add the chopped berries in it followed by enough water, salt and sugar. Mix well and simmer until the mixture thickens. This might take 5 minutes or more. Once done, keep aside 1/4 of the mixture and refrigerate the rest.
Now, pour the prepared berry mixture in the baking dish and top it with the bread slice. Repeat the same process with the remaining bread slices and mixture.
Once done, lay the puddings on a tray and seal it with a clear wrap. Refrigerate for 6 to 8 hours or until the pudding settles. (Note- Make sure to add weight on the top of the pudding after wrapping it to get more security)
Once done, demold the pudding from the baking dish and top it up with the reserved berry mixture ( see step- 3 for clarity). Serve fresh!

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Pancakes with Raspberry Sauce

Ingredients

1 Cup Raspberries
1/4 Cup Sugar
2 Tablespoons Sugar
1 Tablespoon Lemon Juice
1 1/3 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 (8oz) Container Plain Fat-Free Yogurt
1/2 Cup Fat-Free Milk
1 Large Egg
1 Tablespoon Canola Oil

Instructions

Step 1 - Start off by preparing the raspberry sauce, as it is slightly easy to burn. Combine the raspberries, lemon juice and 1/4 cup of sugar in a small sauce pan over medium heat. Cook, stirring occasionally until a sauce forms, about six minutes. Once finished cooking transfer to a serving bowl and set aside.
Step 2 - To make the pancakes, combine the flour, 2 Tablespoons sugar, baking powder, baking soda and salt in a large bowl. In a separate smaller bowl whisk yogurt, milk, egg and oil until well blended. Add yogurt mixture to the flour mixture and mix until smooth.
Step 3 - Spray nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scan 1/4 cupfuls of the batter onto griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 to 3 minutes. Turn and cook until golden brown, around 2 minutes longer. Continue until batter has been used and serve with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Pancakes with Raspberry Sauce

Ingredients

1 Cup Raspberries
1/4 Cup Sugar
2 Tablespoons Sugar
1 Tablespoon Lemon Juice
1 1/3 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 (8oz) Container Plain Fat-Free Yogurt
1/2 Cup Fat-Free Milk
1 Large Egg
1 Tablespoon Canola Oil

Instructions

Step 1 - Start off by preparing the raspberry sauce, as it is slightly easy to burn. Combine the raspberries, lemon juice and 1/4 cup of sugar in a small sauce pan over medium heat. Cook, stirring occasionally until a sauce forms, about six minutes. Once finished cooking transfer to a serving bowl and set aside.
Step 2 - To make the pancakes, combine the flour, 2 Tablespoons sugar, baking powder, baking soda and salt in a large bowl. In a separate smaller bowl whisk yogurt, milk, egg and oil until well blended. Add yogurt mixture to the flour mixture and mix until smooth.
Step 3 - Spray nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scan 1/4 cupfuls of the batter onto griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 to 3 minutes. Turn and cook until golden brown, around 2 minutes longer. Continue until batter has been used and serve with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Pancakes with Raspberry Sauce

Ingredients

1 Cup Raspberries
1/4 Cup Sugar
2 Tablespoons Sugar
1 Tablespoon Lemon Juice
1 1/3 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 (8oz) Container Plain Fat-Free Yogurt
1/2 Cup Fat-Free Milk
1 Large Egg
1 Tablespoon Canola Oil

Instructions

Step 1 - Start off by preparing the raspberry sauce, as it is slightly easy to burn. Combine the raspberries, lemon juice and 1/4 cup of sugar in a small sauce pan over medium heat. Cook, stirring occasionally until a sauce forms, about six minutes. Once finished cooking transfer to a serving bowl and set aside.
Step 2 - To make the pancakes, combine the flour, 2 Tablespoons sugar, baking powder, baking soda and salt in a large bowl. In a separate smaller bowl whisk yogurt, milk, egg and oil until well blended. Add yogurt mixture to the flour mixture and mix until smooth.
Step 3 - Spray nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scan 1/4 cupfuls of the batter onto griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 to 3 minutes. Turn and cook until golden brown, around 2 minutes longer. Continue until batter has been used and serve with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Pancakes with Raspberry Sauce

Ingredients

1 Cup Raspberries
1/4 Cup Sugar
2 Tablespoons Sugar
1 Tablespoon Lemon Juice
1 1/3 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 (8oz) Container Plain Fat-Free Yogurt
1/2 Cup Fat-Free Milk
1 Large Egg
1 Tablespoon Canola Oil

Instructions

Step 1 - Start off by preparing the raspberry sauce, as it is slightly easy to burn. Combine the raspberries, lemon juice and 1/4 cup of sugar in a small sauce pan over medium heat. Cook, stirring occasionally until a sauce forms, about six minutes. Once finished cooking transfer to a serving bowl and set aside.
Step 2 - To make the pancakes, combine the flour, 2 Tablespoons sugar, baking powder, baking soda and salt in a large bowl. In a separate smaller bowl whisk yogurt, milk, egg and oil until well blended. Add yogurt mixture to the flour mixture and mix until smooth.
Step 3 - Spray nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scan 1/4 cupfuls of the batter onto griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 to 3 minutes. Turn and cook until golden brown, around 2 minutes longer. Continue until batter has been used and serve with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Strawberry Spinach Salad With Creamy Raspberry Dressing

Ingredients

1/2 cup sliced almonds or 1/2 cup slivered almonds
3 tablespoons sugar
3 tablespoons water
4 bunches spinach, washed and torn (about 4 cups)
10 large strawberries, washed and quartered
1/4 cup thinly sliced red onion
2 tablespoons sugar
1/4 cup raspberry vinegar
1/4 cup olive oil (mild)
1/4 cup mayonnaise
4 teaspoons poppy seeds
salt and pepper

Instructions

Heat oven to 375ºF.
Spread almonds on parchment paper on a baking sheet.
Sprinkle with sugar and spritz with water.
Toast almonds in oven until golden (about 10 minutes or so).
Remove and cool.
Toss together spinach, strawberries and onion.
Whisk together sugar, vinegar, olive oil, mayo, poppy seeds, salt and pepper.
Just before serving, drizzle salad with raspberry dressing and sprinkle with candied almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Strawberry Spinach Salad With Creamy Raspberry Dressing

Ingredients

1/2 cup sliced almonds or 1/2 cup slivered almonds
3 tablespoons sugar
3 tablespoons water
4 bunches spinach, washed and torn (about 4 cups)
10 large strawberries, washed and quartered
1/4 cup thinly sliced red onion
2 tablespoons sugar
1/4 cup raspberry vinegar
1/4 cup olive oil (mild)
1/4 cup mayonnaise
4 teaspoons poppy seeds
salt and pepper

Instructions

Heat oven to 375ºF.
Spread almonds on parchment paper on a baking sheet.
Sprinkle with sugar and spritz with water.
Toast almonds in oven until golden (about 10 minutes or so).
Remove and cool.
Toss together spinach, strawberries and onion.
Whisk together sugar, vinegar, olive oil, mayo, poppy seeds, salt and pepper.
Just before serving, drizzle salad with raspberry dressing and sprinkle with candied almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Strawberry Spinach Salad With Creamy Raspberry Dressing

Ingredients

1/2 cup sliced almonds or 1/2 cup slivered almonds
3 tablespoons sugar
3 tablespoons water
4 bunches spinach, washed and torn (about 4 cups)
10 large strawberries, washed and quartered
1/4 cup thinly sliced red onion
2 tablespoons sugar
1/4 cup raspberry vinegar
1/4 cup olive oil (mild)
1/4 cup mayonnaise
4 teaspoons poppy seeds
salt and pepper

Instructions

Heat oven to 375ºF.
Spread almonds on parchment paper on a baking sheet.
Sprinkle with sugar and spritz with water.
Toast almonds in oven until golden (about 10 minutes or so).
Remove and cool.
Toss together spinach, strawberries and onion.
Whisk together sugar, vinegar, olive oil, mayo, poppy seeds, salt and pepper.
Just before serving, drizzle salad with raspberry dressing and sprinkle with candied almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Strawberry Spinach Salad With Creamy Raspberry Dressing

Ingredients

1/2 cup sliced almonds or 1/2 cup slivered almonds
3 tablespoons sugar
3 tablespoons water
4 bunches spinach, washed and torn (about 4 cups)
10 large strawberries, washed and quartered
1/4 cup thinly sliced red onion
2 tablespoons sugar
1/4 cup raspberry vinegar
1/4 cup olive oil (mild)
1/4 cup mayonnaise
4 teaspoons poppy seeds
salt and pepper

Instructions

Heat oven to 375ºF.
Spread almonds on parchment paper on a baking sheet.
Sprinkle with sugar and spritz with water.
Toast almonds in oven until golden (about 10 minutes or so).
Remove and cool.
Toss together spinach, strawberries and onion.
Whisk together sugar, vinegar, olive oil, mayo, poppy seeds, salt and pepper.
Just before serving, drizzle salad with raspberry dressing and sprinkle with candied almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Apple and Raspberry Crisp

Ingredients

6 cups apples, sliced and peeled
300 g frozen unsweetened raspberries or 300 g fresh raspberries
1/3 cup granulated sugar
2 tablespoons flour
1 -2 teaspoon cinnamon
1 cup quick-cooking rolled oats
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1/4 cup margarine, softened

Instructions

In 2L (8 Cup) baking dish, combine apples and raspberries.
In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
Sprinkle over fruit.
Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.

Sun, 05 Jul 2026 00:00:00 GMT

Apple and Raspberry Crisp

Ingredients

6 cups apples, sliced and peeled
300 g frozen unsweetened raspberries or 300 g fresh raspberries
1/3 cup granulated sugar
2 tablespoons flour
1 -2 teaspoon cinnamon
1 cup quick-cooking rolled oats
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1/4 cup margarine, softened

Instructions

In 2L (8 Cup) baking dish, combine apples and raspberries.
In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
Sprinkle over fruit.
Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.

Sun, 05 Jul 2026 00:00:00 GMT

Apple and Raspberry Crisp

Ingredients

6 cups apples, sliced and peeled
300 g frozen unsweetened raspberries or 300 g fresh raspberries
1/3 cup granulated sugar
2 tablespoons flour
1 -2 teaspoon cinnamon
1 cup quick-cooking rolled oats
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1/4 cup margarine, softened

Instructions

In 2L (8 Cup) baking dish, combine apples and raspberries.
In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
Sprinkle over fruit.
Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.

Sun, 05 Jul 2026 00:00:00 GMT

Apple and Raspberry Crisp

Ingredients

6 cups apples, sliced and peeled
300 g frozen unsweetened raspberries or 300 g fresh raspberries
1/3 cup granulated sugar
2 tablespoons flour
1 -2 teaspoon cinnamon
1 cup quick-cooking rolled oats
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1/4 cup margarine, softened

Instructions

In 2L (8 Cup) baking dish, combine apples and raspberries.
In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
Sprinkle over fruit.
Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Muffins

Ingredients

1/4 ts Salt
1 ts Cinnamon
1 Egg beaten
1/3 c Vegetable oil
2 ts Lemon juice
2 ts Baking Powder
1/2 c Skim milk
1 1/2 c Flour divided
2 tb Brown sugar
1/2 tb Cinnamon
1 c Brown sugar
1/4 c Nuts chopped
1 1/4 c Raspberry, fresh
1/3 c Powdered sugar

Instructions

Preheat oven to 350. Dust raspberries with 2 T. flour, set aside. Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil; add flour mixture alternately with milk. Fold in raspberries. Fill standard size greased muffin cups (or paper ones) 2/3 full. Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir together powdered sugar & lemon juice. When muffins are slightly cooled drizzle sugar/lemon mixture on muffins. From "Simply Colorado" KATIE KINGSTON (NXDM05B)

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Muffins

Ingredients

1/4 ts Salt
1 ts Cinnamon
1 Egg beaten
1/3 c Vegetable oil
2 ts Lemon juice
2 ts Baking Powder
1/2 c Skim milk
1 1/2 c Flour divided
2 tb Brown sugar
1/2 tb Cinnamon
1 c Brown sugar
1/4 c Nuts chopped
1 1/4 c Raspberry, fresh
1/3 c Powdered sugar

Instructions

Preheat oven to 350. Dust raspberries with 2 T. flour, set aside. Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil; add flour mixture alternately with milk. Fold in raspberries. Fill standard size greased muffin cups (or paper ones) 2/3 full. Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir together powdered sugar & lemon juice. When muffins are slightly cooled drizzle sugar/lemon mixture on muffins. From "Simply Colorado" KATIE KINGSTON (NXDM05B)

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Muffins

Ingredients

1/4 ts Salt
1 ts Cinnamon
1 Egg beaten
1/3 c Vegetable oil
2 ts Lemon juice
2 ts Baking Powder
1/2 c Skim milk
1 1/2 c Flour divided
2 tb Brown sugar
1/2 tb Cinnamon
1 c Brown sugar
1/4 c Nuts chopped
1 1/4 c Raspberry, fresh
1/3 c Powdered sugar

Instructions

Preheat oven to 350. Dust raspberries with 2 T. flour, set aside. Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil; add flour mixture alternately with milk. Fold in raspberries. Fill standard size greased muffin cups (or paper ones) 2/3 full. Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir together powdered sugar & lemon juice. When muffins are slightly cooled drizzle sugar/lemon mixture on muffins. From "Simply Colorado" KATIE KINGSTON (NXDM05B)

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Muffins

Ingredients

1/4 ts Salt
1 ts Cinnamon
1 Egg beaten
1/3 c Vegetable oil
2 ts Lemon juice
2 ts Baking Powder
1/2 c Skim milk
1 1/2 c Flour divided
2 tb Brown sugar
1/2 tb Cinnamon
1 c Brown sugar
1/4 c Nuts chopped
1 1/4 c Raspberry, fresh
1/3 c Powdered sugar

Instructions

Preheat oven to 350. Dust raspberries with 2 T. flour, set aside. Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil; add flour mixture alternately with milk. Fold in raspberries. Fill standard size greased muffin cups (or paper ones) 2/3 full. Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir together powdered sugar & lemon juice. When muffins are slightly cooled drizzle sugar/lemon mixture on muffins. From "Simply Colorado" KATIE KINGSTON (NXDM05B)

Sun, 05 Jul 2026 00:00:00 GMT

Mini Apple & Raspberry Pies

Ingredients

2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. kosher salt
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/4 c. to 1/2 cup ice-cold water
1 1/2 lb. (about 3 medium) Honeycrisp apples, peeled and cut into 1/2-inch pieces
1 c. fresh raspberries
1/2 c. granulated sugar
1 tbsp. fresh lemon juice
3/4 tsp. apple pie spice
Pinch kosher salt
1/4 c. all-purpose flour, spooned and leveled
1 large egg
1 tbsp. water
1 tbsp. turbinado sugar

Instructions

Make Dough
Combine flour and salt in a bowl. Add butter and cut in, using two forks, until butter is size of large peas. Drizzle water over flour and gently mix with hands just until there are no dry patches of flour and mixture holds together when squeezed. Divide dough in half; wrap each half with plastic wrap and flatten into disks. Chill 1 to 24 hours.
Preheat oven to 425°F. Working with one disk at a time on a lightly floured work surface, roll dough to 1/4-inch thick. Cut into 6 four-inch rounds of dough; reserve scraps. Repeat with remaining disk. Press dough rounds into cups of 1 twelve-cup standard-size muffin pan. Roll out scraps to 1/4-inch thick; cut into strips, 1/3 inch thick by 3 inches long; place on a baking sheet. Chill muffin pan and strips.
Make Filling
Toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour in a bowl. Transfer to muffin cups, packing apples in tightly and dividing evenly among cups. Use strips to form a lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed. Whisk together egg and water in a bowl. Lightly brush lattice strips with egg mixture. Sprinkle pies with turbinado sugar, dividing evenly.
Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes. Cool completely in pan.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Apple & Raspberry Pies

Ingredients

2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. kosher salt
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/4 c. to 1/2 cup ice-cold water
1 1/2 lb. (about 3 medium) Honeycrisp apples, peeled and cut into 1/2-inch pieces
1 c. fresh raspberries
1/2 c. granulated sugar
1 tbsp. fresh lemon juice
3/4 tsp. apple pie spice
Pinch kosher salt
1/4 c. all-purpose flour, spooned and leveled
1 large egg
1 tbsp. water
1 tbsp. turbinado sugar

Instructions

Make Dough
Combine flour and salt in a bowl. Add butter and cut in, using two forks, until butter is size of large peas. Drizzle water over flour and gently mix with hands just until there are no dry patches of flour and mixture holds together when squeezed. Divide dough in half; wrap each half with plastic wrap and flatten into disks. Chill 1 to 24 hours.
Preheat oven to 425°F. Working with one disk at a time on a lightly floured work surface, roll dough to 1/4-inch thick. Cut into 6 four-inch rounds of dough; reserve scraps. Repeat with remaining disk. Press dough rounds into cups of 1 twelve-cup standard-size muffin pan. Roll out scraps to 1/4-inch thick; cut into strips, 1/3 inch thick by 3 inches long; place on a baking sheet. Chill muffin pan and strips.
Make Filling
Toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour in a bowl. Transfer to muffin cups, packing apples in tightly and dividing evenly among cups. Use strips to form a lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed. Whisk together egg and water in a bowl. Lightly brush lattice strips with egg mixture. Sprinkle pies with turbinado sugar, dividing evenly.
Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes. Cool completely in pan.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Apple & Raspberry Pies

Ingredients

2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. kosher salt
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/4 c. to 1/2 cup ice-cold water
1 1/2 lb. (about 3 medium) Honeycrisp apples, peeled and cut into 1/2-inch pieces
1 c. fresh raspberries
1/2 c. granulated sugar
1 tbsp. fresh lemon juice
3/4 tsp. apple pie spice
Pinch kosher salt
1/4 c. all-purpose flour, spooned and leveled
1 large egg
1 tbsp. water
1 tbsp. turbinado sugar

Instructions

Make Dough
Combine flour and salt in a bowl. Add butter and cut in, using two forks, until butter is size of large peas. Drizzle water over flour and gently mix with hands just until there are no dry patches of flour and mixture holds together when squeezed. Divide dough in half; wrap each half with plastic wrap and flatten into disks. Chill 1 to 24 hours.
Preheat oven to 425°F. Working with one disk at a time on a lightly floured work surface, roll dough to 1/4-inch thick. Cut into 6 four-inch rounds of dough; reserve scraps. Repeat with remaining disk. Press dough rounds into cups of 1 twelve-cup standard-size muffin pan. Roll out scraps to 1/4-inch thick; cut into strips, 1/3 inch thick by 3 inches long; place on a baking sheet. Chill muffin pan and strips.
Make Filling
Toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour in a bowl. Transfer to muffin cups, packing apples in tightly and dividing evenly among cups. Use strips to form a lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed. Whisk together egg and water in a bowl. Lightly brush lattice strips with egg mixture. Sprinkle pies with turbinado sugar, dividing evenly.
Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes. Cool completely in pan.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Apple & Raspberry Pies

Ingredients

2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. kosher salt
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/4 c. to 1/2 cup ice-cold water
1 1/2 lb. (about 3 medium) Honeycrisp apples, peeled and cut into 1/2-inch pieces
1 c. fresh raspberries
1/2 c. granulated sugar
1 tbsp. fresh lemon juice
3/4 tsp. apple pie spice
Pinch kosher salt
1/4 c. all-purpose flour, spooned and leveled
1 large egg
1 tbsp. water
1 tbsp. turbinado sugar

Instructions

Make Dough
Combine flour and salt in a bowl. Add butter and cut in, using two forks, until butter is size of large peas. Drizzle water over flour and gently mix with hands just until there are no dry patches of flour and mixture holds together when squeezed. Divide dough in half; wrap each half with plastic wrap and flatten into disks. Chill 1 to 24 hours.
Preheat oven to 425°F. Working with one disk at a time on a lightly floured work surface, roll dough to 1/4-inch thick. Cut into 6 four-inch rounds of dough; reserve scraps. Repeat with remaining disk. Press dough rounds into cups of 1 twelve-cup standard-size muffin pan. Roll out scraps to 1/4-inch thick; cut into strips, 1/3 inch thick by 3 inches long; place on a baking sheet. Chill muffin pan and strips.
Make Filling
Toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour in a bowl. Transfer to muffin cups, packing apples in tightly and dividing evenly among cups. Use strips to form a lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed. Whisk together egg and water in a bowl. Lightly brush lattice strips with egg mixture. Sprinkle pies with turbinado sugar, dividing evenly.
Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes. Cool completely in pan.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry - Grilled Cornish Hens Recipe

Ingredients

Ingredients:
4 ( 1 Lb. Each ) Cornish Hens, split in half lengthwise
1 cup fresh raspberries
Garnish: Spring greens
Marinade:
¼ cup raspberry vinegar or white wine vinegar
¼ cup Orange juice, no sugar added
¼ cup vegetable oil
¼ cup fresh raspberries
3 small cloves garlic
1 tsp. Salt
½ tsp. Black pepper

Instructions

1)In a food processor bowl or an electric blender container, place raspberry vinegar, orange juice, oil, ¼ cup raspberries, garlic, salt and pepper. Cover and process for 1 minute or until all ingredients are thoroughly combined. Set aside.
2)Rinse hens under cold water; pat dry with paper towels. Place hens in a shallow glass baking dish or in two jumbo self-sealing plastic bags. Pour raspberry marinade over hens. Cover dish or seal plastic bags. Refrigerate for 8 hours, turning occasionally, or overnight.
3)Light your charcoal fire at least 30 minutes before cooking the hens. ( The coals should be red-hot.) Position the rack of barbecue grill about 6 to 8 inches above the hot coals. Remove hens from marinade.
4)Place the hens on grill; reserve marinade for basting. Arrange hens skin side down on grill rack directly over the hot coals. Grill hens for 10 minutes or until lightly browned, rearranging them as necessary.
5)Remove hens from grill and set aside. Remove rack from grill; push coals to one side of grill and replace rack. If using a gas grill, turn off heat on one side. Place hens skin side up on grill rack away from coals and heat. Brush hens on all sides with reserved marinade. Cover grill.
6)Cook the hens 35 minutes, brushing with marinade and turning as necessary. Hens are done when leg joints move easily and juices run clear when thickest parts are pierced with a fork. Place hens on platter; garnish with raspberries and spring greens.
Nutritional Values: Serving size one half hen; Calories per serving: 379, Protein: 44g, Carbohydrate: 4g, Fat: 20g, Cholesterol: 183mg, Sodium: 190mg.
Note: A Diabetic friendly and low carbohydrate.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry - Grilled Cornish Hens Recipe

Ingredients

Ingredients:
4 ( 1 Lb. Each ) Cornish Hens, split in half lengthwise
1 cup fresh raspberries
Garnish: Spring greens
Marinade:
¼ cup raspberry vinegar or white wine vinegar
¼ cup Orange juice, no sugar added
¼ cup vegetable oil
¼ cup fresh raspberries
3 small cloves garlic
1 tsp. Salt
½ tsp. Black pepper

Instructions

1)In a food processor bowl or an electric blender container, place raspberry vinegar, orange juice, oil, ¼ cup raspberries, garlic, salt and pepper. Cover and process for 1 minute or until all ingredients are thoroughly combined. Set aside.
2)Rinse hens under cold water; pat dry with paper towels. Place hens in a shallow glass baking dish or in two jumbo self-sealing plastic bags. Pour raspberry marinade over hens. Cover dish or seal plastic bags. Refrigerate for 8 hours, turning occasionally, or overnight.
3)Light your charcoal fire at least 30 minutes before cooking the hens. ( The coals should be red-hot.) Position the rack of barbecue grill about 6 to 8 inches above the hot coals. Remove hens from marinade.
4)Place the hens on grill; reserve marinade for basting. Arrange hens skin side down on grill rack directly over the hot coals. Grill hens for 10 minutes or until lightly browned, rearranging them as necessary.
5)Remove hens from grill and set aside. Remove rack from grill; push coals to one side of grill and replace rack. If using a gas grill, turn off heat on one side. Place hens skin side up on grill rack away from coals and heat. Brush hens on all sides with reserved marinade. Cover grill.
6)Cook the hens 35 minutes, brushing with marinade and turning as necessary. Hens are done when leg joints move easily and juices run clear when thickest parts are pierced with a fork. Place hens on platter; garnish with raspberries and spring greens.
Nutritional Values: Serving size one half hen; Calories per serving: 379, Protein: 44g, Carbohydrate: 4g, Fat: 20g, Cholesterol: 183mg, Sodium: 190mg.
Note: A Diabetic friendly and low carbohydrate.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry - Grilled Cornish Hens Recipe

Ingredients

Ingredients:
4 ( 1 Lb. Each ) Cornish Hens, split in half lengthwise
1 cup fresh raspberries
Garnish: Spring greens
Marinade:
¼ cup raspberry vinegar or white wine vinegar
¼ cup Orange juice, no sugar added
¼ cup vegetable oil
¼ cup fresh raspberries
3 small cloves garlic
1 tsp. Salt
½ tsp. Black pepper

Instructions

1)In a food processor bowl or an electric blender container, place raspberry vinegar, orange juice, oil, ¼ cup raspberries, garlic, salt and pepper. Cover and process for 1 minute or until all ingredients are thoroughly combined. Set aside.
2)Rinse hens under cold water; pat dry with paper towels. Place hens in a shallow glass baking dish or in two jumbo self-sealing plastic bags. Pour raspberry marinade over hens. Cover dish or seal plastic bags. Refrigerate for 8 hours, turning occasionally, or overnight.
3)Light your charcoal fire at least 30 minutes before cooking the hens. ( The coals should be red-hot.) Position the rack of barbecue grill about 6 to 8 inches above the hot coals. Remove hens from marinade.
4)Place the hens on grill; reserve marinade for basting. Arrange hens skin side down on grill rack directly over the hot coals. Grill hens for 10 minutes or until lightly browned, rearranging them as necessary.
5)Remove hens from grill and set aside. Remove rack from grill; push coals to one side of grill and replace rack. If using a gas grill, turn off heat on one side. Place hens skin side up on grill rack away from coals and heat. Brush hens on all sides with reserved marinade. Cover grill.
6)Cook the hens 35 minutes, brushing with marinade and turning as necessary. Hens are done when leg joints move easily and juices run clear when thickest parts are pierced with a fork. Place hens on platter; garnish with raspberries and spring greens.
Nutritional Values: Serving size one half hen; Calories per serving: 379, Protein: 44g, Carbohydrate: 4g, Fat: 20g, Cholesterol: 183mg, Sodium: 190mg.
Note: A Diabetic friendly and low carbohydrate.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry - Grilled Cornish Hens Recipe

Ingredients

Ingredients:
4 ( 1 Lb. Each ) Cornish Hens, split in half lengthwise
1 cup fresh raspberries
Garnish: Spring greens
Marinade:
¼ cup raspberry vinegar or white wine vinegar
¼ cup Orange juice, no sugar added
¼ cup vegetable oil
¼ cup fresh raspberries
3 small cloves garlic
1 tsp. Salt
½ tsp. Black pepper

Instructions

1)In a food processor bowl or an electric blender container, place raspberry vinegar, orange juice, oil, ¼ cup raspberries, garlic, salt and pepper. Cover and process for 1 minute or until all ingredients are thoroughly combined. Set aside.
2)Rinse hens under cold water; pat dry with paper towels. Place hens in a shallow glass baking dish or in two jumbo self-sealing plastic bags. Pour raspberry marinade over hens. Cover dish or seal plastic bags. Refrigerate for 8 hours, turning occasionally, or overnight.
3)Light your charcoal fire at least 30 minutes before cooking the hens. ( The coals should be red-hot.) Position the rack of barbecue grill about 6 to 8 inches above the hot coals. Remove hens from marinade.
4)Place the hens on grill; reserve marinade for basting. Arrange hens skin side down on grill rack directly over the hot coals. Grill hens for 10 minutes or until lightly browned, rearranging them as necessary.
5)Remove hens from grill and set aside. Remove rack from grill; push coals to one side of grill and replace rack. If using a gas grill, turn off heat on one side. Place hens skin side up on grill rack away from coals and heat. Brush hens on all sides with reserved marinade. Cover grill.
6)Cook the hens 35 minutes, brushing with marinade and turning as necessary. Hens are done when leg joints move easily and juices run clear when thickest parts are pierced with a fork. Place hens on platter; garnish with raspberries and spring greens.
Nutritional Values: Serving size one half hen; Calories per serving: 379, Protein: 44g, Carbohydrate: 4g, Fat: 20g, Cholesterol: 183mg, Sodium: 190mg.
Note: A Diabetic friendly and low carbohydrate.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Raspberry Chicken

Ingredients

1/2 cup Raspberry vinegar
1/2 cup Red wine
1/4 cup Worcestershire sauce
4 cloves Garlic minced
1 teaspoon Black pepper
2 lbs Bonless skinless chiken breasts
4 cups Cooked brown rice

Instructions

In a large glass baking dish, combine the vinegar,wine, worcestershire sauce,garlic and pepper.
Place the chicken in the dish. turning to coat both sides. Cover and refrigerate for 1 hr, turning the chicken after 30 min.
Grill chcken over medium hotheat turning half way through and brushing frequently with the marinade, for 15 min or until done

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Raspberry Chicken

Ingredients

1/2 cup Raspberry vinegar
1/2 cup Red wine
1/4 cup Worcestershire sauce
4 cloves Garlic minced
1 teaspoon Black pepper
2 lbs Bonless skinless chiken breasts
4 cups Cooked brown rice

Instructions

In a large glass baking dish, combine the vinegar,wine, worcestershire sauce,garlic and pepper.
Place the chicken in the dish. turning to coat both sides. Cover and refrigerate for 1 hr, turning the chicken after 30 min.
Grill chcken over medium hotheat turning half way through and brushing frequently with the marinade, for 15 min or until done

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Raspberry Chicken

Ingredients

1/2 cup Raspberry vinegar
1/2 cup Red wine
1/4 cup Worcestershire sauce
4 cloves Garlic minced
1 teaspoon Black pepper
2 lbs Bonless skinless chiken breasts
4 cups Cooked brown rice

Instructions

In a large glass baking dish, combine the vinegar,wine, worcestershire sauce,garlic and pepper.
Place the chicken in the dish. turning to coat both sides. Cover and refrigerate for 1 hr, turning the chicken after 30 min.
Grill chcken over medium hotheat turning half way through and brushing frequently with the marinade, for 15 min or until done

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Raspberry Chicken

Ingredients

1/2 cup Raspberry vinegar
1/2 cup Red wine
1/4 cup Worcestershire sauce
4 cloves Garlic minced
1 teaspoon Black pepper
2 lbs Bonless skinless chiken breasts
4 cups Cooked brown rice

Instructions

In a large glass baking dish, combine the vinegar,wine, worcestershire sauce,garlic and pepper.
Place the chicken in the dish. turning to coat both sides. Cover and refrigerate for 1 hr, turning the chicken after 30 min.
Grill chcken over medium hotheat turning half way through and brushing frequently with the marinade, for 15 min or until done

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Custard Cream Pie

Ingredients

1 baked pie crust
1 cup milk
1/4 cup flour
1 1/4 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
3 cups fresh raspberries (12 oz unsweetened frozen)
1/2 cup water
3 tablespoons cornstarch

Instructions

Prepare and bake a single pie crust shell. Set aside.
In a medium saucepan, combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.**.
Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.
In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired.
*If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.
**Finished product is a soft set pie. To create a firmer texture: Place 1 tablespoon cold water in small microwave safe cup, sprinkle 1/2 to 1 teaspoon unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Custard Cream Pie

Ingredients

1 baked pie crust
1 cup milk
1/4 cup flour
1 1/4 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
3 cups fresh raspberries (12 oz unsweetened frozen)
1/2 cup water
3 tablespoons cornstarch

Instructions

Prepare and bake a single pie crust shell. Set aside.
In a medium saucepan, combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.**.
Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.
In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired.
*If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.
**Finished product is a soft set pie. To create a firmer texture: Place 1 tablespoon cold water in small microwave safe cup, sprinkle 1/2 to 1 teaspoon unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Custard Cream Pie

Ingredients

1 baked pie crust
1 cup milk
1/4 cup flour
1 1/4 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
3 cups fresh raspberries (12 oz unsweetened frozen)
1/2 cup water
3 tablespoons cornstarch

Instructions

Prepare and bake a single pie crust shell. Set aside.
In a medium saucepan, combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.**.
Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.
In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired.
*If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.
**Finished product is a soft set pie. To create a firmer texture: Place 1 tablespoon cold water in small microwave safe cup, sprinkle 1/2 to 1 teaspoon unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Custard Cream Pie

Ingredients

1 baked pie crust
1 cup milk
1/4 cup flour
1 1/4 cups sugar, divided
1/4 teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla
1 cup whipping cream
3 cups fresh raspberries (12 oz unsweetened frozen)
1/2 cup water
3 tablespoons cornstarch

Instructions

Prepare and bake a single pie crust shell. Set aside.
In a medium saucepan, combine flour, 1/2 cup sugar and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste; add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount pudding into beaten egg yolks. Pour egg yolks back into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.**.
Whip cream until stiff peaks form. Stir approximately 1/4 whip cream into cool pudding mixture; fold in remaining whipped cream; spoon pudding mixture into baked pie shell, cover and chill pie for at least 1/2 to 1 hour to partially set.
In a medium saucepan, crush berries with a potato masher; add 3/4 cup sugar, cornstarch and water, mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to completely set. Garnish with an additional dollop of whipped cream, additional fresh berries and a mint leaf as desired.
*If using frozen raspberries, thaw berries before use and reduce water to 1/3 cup.
**Finished product is a soft set pie. To create a firmer texture: Place 1 tablespoon cold water in small microwave safe cup, sprinkle 1/2 to 1 teaspoon unflavored gelatin over water and allow gelatin to soften. Microwave gelatin in 3-4 second intervals stirring after each interval until gelatin is dissolved. Stir gelatin into cool (not cold) pudding just prior to folding in whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Poke Cake

Ingredients

1 (18 ounce) box white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
whipping cream

Instructions

Mix and bake cake in a 9x13 pan.
Cool for 15 minutes in pan; then poke with fork at 1/2" intervals.
Make sure you poke all the way down.
Dissolve jello in boiling water.
Add cold water and spoon over cake.
Chill 3-4 hours.
Top with whipping cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Poke Cake

Ingredients

1 (18 ounce) box white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
whipping cream

Instructions

Mix and bake cake in a 9x13 pan.
Cool for 15 minutes in pan; then poke with fork at 1/2" intervals.
Make sure you poke all the way down.
Dissolve jello in boiling water.
Add cold water and spoon over cake.
Chill 3-4 hours.
Top with whipping cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Poke Cake

Ingredients

1 (18 ounce) box white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
whipping cream

Instructions

Mix and bake cake in a 9x13 pan.
Cool for 15 minutes in pan; then poke with fork at 1/2" intervals.
Make sure you poke all the way down.
Dissolve jello in boiling water.
Add cold water and spoon over cake.
Chill 3-4 hours.
Top with whipping cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Poke Cake

Ingredients

1 (18 ounce) box white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1/2 cup cold water
whipping cream

Instructions

Mix and bake cake in a 9x13 pan.
Cool for 15 minutes in pan; then poke with fork at 1/2" intervals.
Make sure you poke all the way down.
Dissolve jello in boiling water.
Add cold water and spoon over cake.
Chill 3-4 hours.
Top with whipping cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting

Ingredients

Vanilla Cake Mix (I like to use Duncan Hines French Vanilla)
3 Large Eggs
1/2 cup butter, melted
1 cup of water
2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand)
1/3 cup sugar
1-1/4 cups water*
6 Tbsp flour (or 3 T. corn starch – I didn’t have corn starch)
1 tsp lemon juice
1 cup real butter (not margarine) *room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 – 1/3 cup heavy whipping cream
paste food coloring

Instructions

Preheat oven to 350° and place 24 cupcake papers in a muffin pan.
Melt the butter in the microwave.
Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)
Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
Place cupcakes on middle rack in the oven for 20 minutes (or until inserted toothpick comes out clean)
Let cool.
In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn’t have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)
Heat and stir until mixture boils and thickens.
Cool completely.
Stir in thawed raspberries.
Yields approximately 2 cups of filling.
(I made 1/2 of this recipe because I didn’t want to fill all of my cupcakes.)
Bake cupcakes and cool completely
Cut out a small cone shaped section in the center of the cupcake
add raspberry filling to the hole
replace the tops (just do the best you can- they don’t have to be perfect)
Now they are ready to frost.
Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.
If you wish to add color to your frosting, like I did, use the gel paste food coloring. It’s stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles….the cupcakes with the pink and yellow frosting do not have filling.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting

Ingredients

Vanilla Cake Mix (I like to use Duncan Hines French Vanilla)
3 Large Eggs
1/2 cup butter, melted
1 cup of water
2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand)
1/3 cup sugar
1-1/4 cups water*
6 Tbsp flour (or 3 T. corn starch – I didn’t have corn starch)
1 tsp lemon juice
1 cup real butter (not margarine) *room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 – 1/3 cup heavy whipping cream
paste food coloring

Instructions

Preheat oven to 350° and place 24 cupcake papers in a muffin pan.
Melt the butter in the microwave.
Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)
Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
Place cupcakes on middle rack in the oven for 20 minutes (or until inserted toothpick comes out clean)
Let cool.
In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn’t have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)
Heat and stir until mixture boils and thickens.
Cool completely.
Stir in thawed raspberries.
Yields approximately 2 cups of filling.
(I made 1/2 of this recipe because I didn’t want to fill all of my cupcakes.)
Bake cupcakes and cool completely
Cut out a small cone shaped section in the center of the cupcake
add raspberry filling to the hole
replace the tops (just do the best you can- they don’t have to be perfect)
Now they are ready to frost.
Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.
If you wish to add color to your frosting, like I did, use the gel paste food coloring. It’s stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles….the cupcakes with the pink and yellow frosting do not have filling.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting

Ingredients

Vanilla Cake Mix (I like to use Duncan Hines French Vanilla)
3 Large Eggs
1/2 cup butter, melted
1 cup of water
2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand)
1/3 cup sugar
1-1/4 cups water*
6 Tbsp flour (or 3 T. corn starch – I didn’t have corn starch)
1 tsp lemon juice
1 cup real butter (not margarine) *room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 – 1/3 cup heavy whipping cream
paste food coloring

Instructions

Preheat oven to 350° and place 24 cupcake papers in a muffin pan.
Melt the butter in the microwave.
Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)
Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
Place cupcakes on middle rack in the oven for 20 minutes (or until inserted toothpick comes out clean)
Let cool.
In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn’t have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)
Heat and stir until mixture boils and thickens.
Cool completely.
Stir in thawed raspberries.
Yields approximately 2 cups of filling.
(I made 1/2 of this recipe because I didn’t want to fill all of my cupcakes.)
Bake cupcakes and cool completely
Cut out a small cone shaped section in the center of the cupcake
add raspberry filling to the hole
replace the tops (just do the best you can- they don’t have to be perfect)
Now they are ready to frost.
Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.
If you wish to add color to your frosting, like I did, use the gel paste food coloring. It’s stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles….the cupcakes with the pink and yellow frosting do not have filling.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Filled Vanilla Cupcakes with Butter Cream Frosting

Ingredients

Vanilla Cake Mix (I like to use Duncan Hines French Vanilla)
3 Large Eggs
1/2 cup butter, melted
1 cup of water
2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand)
1/3 cup sugar
1-1/4 cups water*
6 Tbsp flour (or 3 T. corn starch – I didn’t have corn starch)
1 tsp lemon juice
1 cup real butter (not margarine) *room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 – 1/3 cup heavy whipping cream
paste food coloring

Instructions

Preheat oven to 350° and place 24 cupcake papers in a muffin pan.
Melt the butter in the microwave.
Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)
Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
Place cupcakes on middle rack in the oven for 20 minutes (or until inserted toothpick comes out clean)
Let cool.
In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn’t have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)
Heat and stir until mixture boils and thickens.
Cool completely.
Stir in thawed raspberries.
Yields approximately 2 cups of filling.
(I made 1/2 of this recipe because I didn’t want to fill all of my cupcakes.)
Bake cupcakes and cool completely
Cut out a small cone shaped section in the center of the cupcake
add raspberry filling to the hole
replace the tops (just do the best you can- they don’t have to be perfect)
Now they are ready to frost.
Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.
If you wish to add color to your frosting, like I did, use the gel paste food coloring. It’s stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles….the cupcakes with the pink and yellow frosting do not have filling.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Tart May

Ingredients

1/4 c Sugar
1 tb All-purpose flour
3 c Raspberries; picked over
1 1/4 c All-purpose flour
1 Stick cold unsalted butter;
1/4 c Seedless raspberry jam
1 lg Egg; beaten lightly
; cream cheese,
; (1/2 cup)
; softened
1 tb Water
An; (8-ounce) package
2 tb Cold water; up to 3
1 ts Vanilla
1/2 c Sugar

Instructions

Preheat oven to 350F. Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes. Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well. Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack. In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam. Gourmet August 1995 Per serving: 1442 Calories (kcal); 8g Total Fat; (4% calories from fat); 26g Protein; 321g Carbohydrate; 187mg Cholesterol; 62mg Sodium Food Exchanges: 8 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Tart May

Ingredients

1/4 c Sugar
1 tb All-purpose flour
3 c Raspberries; picked over
1 1/4 c All-purpose flour
1 Stick cold unsalted butter;
1/4 c Seedless raspberry jam
1 lg Egg; beaten lightly
; cream cheese,
; (1/2 cup)
; softened
1 tb Water
An; (8-ounce) package
2 tb Cold water; up to 3
1 ts Vanilla
1/2 c Sugar

Instructions

Preheat oven to 350F. Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes. Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well. Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack. In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam. Gourmet August 1995 Per serving: 1442 Calories (kcal); 8g Total Fat; (4% calories from fat); 26g Protein; 321g Carbohydrate; 187mg Cholesterol; 62mg Sodium Food Exchanges: 8 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Tart May

Ingredients

1/4 c Sugar
1 tb All-purpose flour
3 c Raspberries; picked over
1 1/4 c All-purpose flour
1 Stick cold unsalted butter;
1/4 c Seedless raspberry jam
1 lg Egg; beaten lightly
; cream cheese,
; (1/2 cup)
; softened
1 tb Water
An; (8-ounce) package
2 tb Cold water; up to 3
1 ts Vanilla
1/2 c Sugar

Instructions

Preheat oven to 350F. Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes. Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well. Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack. In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam. Gourmet August 1995 Per serving: 1442 Calories (kcal); 8g Total Fat; (4% calories from fat); 26g Protein; 321g Carbohydrate; 187mg Cholesterol; 62mg Sodium Food Exchanges: 8 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Tart May

Ingredients

1/4 c Sugar
1 tb All-purpose flour
3 c Raspberries; picked over
1 1/4 c All-purpose flour
1 Stick cold unsalted butter;
1/4 c Seedless raspberry jam
1 lg Egg; beaten lightly
; cream cheese,
; (1/2 cup)
; softened
1 tb Water
An; (8-ounce) package
2 tb Cold water; up to 3
1 ts Vanilla
1/2 c Sugar

Instructions

Preheat oven to 350F. Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick crust with a fork and bake in middle of oven until golden, about 30 minutes. Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well. Pour filling into warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool tart in pan on a rack. In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam. Gourmet August 1995 Per serving: 1442 Calories (kcal); 8g Total Fat; (4% calories from fat); 26g Protein; 321g Carbohydrate; 187mg Cholesterol; 62mg Sodium Food Exchanges: 8 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Raspberry Soup

Ingredients

3 quarts fresh raspberries
1 1/2 cups water
1/4 cup white wine (optional)
1 cup cranberry juice
1 1/2 cups sugar
2 teaspoons cinnamon
5 whole cloves
2 tablespoons lemon juice
2 (8 ounce) cartons raspberry yogurt
1 cup sour cream

Instructions

Mash berries, water and wine together.
Place in blender and puree.
Put in large pot.
Add cranberry juice, sugar, cinnamon and cloves.
Bring just to a boil over med heat.
Strain and cool.
Whisk in lemon juice and yogurt.
Chill.
Serve with a dollop of sour cream.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Raspberry Soup

Ingredients

3 quarts fresh raspberries
1 1/2 cups water
1/4 cup white wine (optional)
1 cup cranberry juice
1 1/2 cups sugar
2 teaspoons cinnamon
5 whole cloves
2 tablespoons lemon juice
2 (8 ounce) cartons raspberry yogurt
1 cup sour cream

Instructions

Mash berries, water and wine together.
Place in blender and puree.
Put in large pot.
Add cranberry juice, sugar, cinnamon and cloves.
Bring just to a boil over med heat.
Strain and cool.
Whisk in lemon juice and yogurt.
Chill.
Serve with a dollop of sour cream.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Raspberry Soup

Ingredients

3 quarts fresh raspberries
1 1/2 cups water
1/4 cup white wine (optional)
1 cup cranberry juice
1 1/2 cups sugar
2 teaspoons cinnamon
5 whole cloves
2 tablespoons lemon juice
2 (8 ounce) cartons raspberry yogurt
1 cup sour cream

Instructions

Mash berries, water and wine together.
Place in blender and puree.
Put in large pot.
Add cranberry juice, sugar, cinnamon and cloves.
Bring just to a boil over med heat.
Strain and cool.
Whisk in lemon juice and yogurt.
Chill.
Serve with a dollop of sour cream.

Sun, 05 Jul 2026 00:00:00 GMT

Chilled Raspberry Soup

Ingredients

3 quarts fresh raspberries
1 1/2 cups water
1/4 cup white wine (optional)
1 cup cranberry juice
1 1/2 cups sugar
2 teaspoons cinnamon
5 whole cloves
2 tablespoons lemon juice
2 (8 ounce) cartons raspberry yogurt
1 cup sour cream

Instructions

Mash berries, water and wine together.
Place in blender and puree.
Put in large pot.
Add cranberry juice, sugar, cinnamon and cloves.
Bring just to a boil over med heat.
Strain and cool.
Whisk in lemon juice and yogurt.
Chill.
Serve with a dollop of sour cream.

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup SuperMoist yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter cut into cubes
Whipped cream if desired

Instructions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup SuperMoist yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter cut into cubes
Whipped cream if desired

Instructions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup SuperMoist yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter cut into cubes
Whipped cream if desired

Instructions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1/2 cup sugar
1 tablespoon grated orange peel
1 cup SuperMoist yellow cake mix (dry)
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter cut into cubes
Whipped cream if desired

Instructions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Streusel Muffins

Ingredients

1 1/2 cups All purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
2 teaspoon Baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg
2 tablespoons corn oil margarine melted
1/2 cup non-fat milk plus 2 T
1 1/4 cup raspberries fresh or unsweetened frozen
1 teaspoon lemon zest
1/4 cup pecans chopped
1/4 cup dark brown sugar
2 tablespoons All purpose flour
1 teaspoon cinnamon
1 teaspoon Lemon zest
1 tablespoon Margarine melted
1/4 cup Powdered sugar
1 1/2 teaspoon Fresh lemon juice

Instructions

Preheat oven to 350 degrees.
Sift flour, sugars, baking powder, salt, cinnamon together into a medium size mixing bowl and make a well in the center.
Place egg, margarine, and milk in well. Stir with spoon until ingredients are combined. Quickly stir in raspberries and lemon zest. Fill each muffin cup 3/4 batter.
Make topping (pecans, brown sugar, flour, cinnamon, lemon zest, margarine) and sprinkle over each top of muffins. Bake until nicely browned and firm. Approx 20-25 minutes.
Make glaze (powdered sugar and lemon juice). Drizzle over warm muffins.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Streusel Muffins

Ingredients

1 1/2 cups All purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
2 teaspoon Baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg
2 tablespoons corn oil margarine melted
1/2 cup non-fat milk plus 2 T
1 1/4 cup raspberries fresh or unsweetened frozen
1 teaspoon lemon zest
1/4 cup pecans chopped
1/4 cup dark brown sugar
2 tablespoons All purpose flour
1 teaspoon cinnamon
1 teaspoon Lemon zest
1 tablespoon Margarine melted
1/4 cup Powdered sugar
1 1/2 teaspoon Fresh lemon juice

Instructions

Preheat oven to 350 degrees.
Sift flour, sugars, baking powder, salt, cinnamon together into a medium size mixing bowl and make a well in the center.
Place egg, margarine, and milk in well. Stir with spoon until ingredients are combined. Quickly stir in raspberries and lemon zest. Fill each muffin cup 3/4 batter.
Make topping (pecans, brown sugar, flour, cinnamon, lemon zest, margarine) and sprinkle over each top of muffins. Bake until nicely browned and firm. Approx 20-25 minutes.
Make glaze (powdered sugar and lemon juice). Drizzle over warm muffins.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Streusel Muffins

Ingredients

1 1/2 cups All purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
2 teaspoon Baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg
2 tablespoons corn oil margarine melted
1/2 cup non-fat milk plus 2 T
1 1/4 cup raspberries fresh or unsweetened frozen
1 teaspoon lemon zest
1/4 cup pecans chopped
1/4 cup dark brown sugar
2 tablespoons All purpose flour
1 teaspoon cinnamon
1 teaspoon Lemon zest
1 tablespoon Margarine melted
1/4 cup Powdered sugar
1 1/2 teaspoon Fresh lemon juice

Instructions

Preheat oven to 350 degrees.
Sift flour, sugars, baking powder, salt, cinnamon together into a medium size mixing bowl and make a well in the center.
Place egg, margarine, and milk in well. Stir with spoon until ingredients are combined. Quickly stir in raspberries and lemon zest. Fill each muffin cup 3/4 batter.
Make topping (pecans, brown sugar, flour, cinnamon, lemon zest, margarine) and sprinkle over each top of muffins. Bake until nicely browned and firm. Approx 20-25 minutes.
Make glaze (powdered sugar and lemon juice). Drizzle over warm muffins.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Streusel Muffins

Ingredients

1 1/2 cups All purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
2 teaspoon Baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg
2 tablespoons corn oil margarine melted
1/2 cup non-fat milk plus 2 T
1 1/4 cup raspberries fresh or unsweetened frozen
1 teaspoon lemon zest
1/4 cup pecans chopped
1/4 cup dark brown sugar
2 tablespoons All purpose flour
1 teaspoon cinnamon
1 teaspoon Lemon zest
1 tablespoon Margarine melted
1/4 cup Powdered sugar
1 1/2 teaspoon Fresh lemon juice

Instructions

Preheat oven to 350 degrees.
Sift flour, sugars, baking powder, salt, cinnamon together into a medium size mixing bowl and make a well in the center.
Place egg, margarine, and milk in well. Stir with spoon until ingredients are combined. Quickly stir in raspberries and lemon zest. Fill each muffin cup 3/4 batter.
Make topping (pecans, brown sugar, flour, cinnamon, lemon zest, margarine) and sprinkle over each top of muffins. Bake until nicely browned and firm. Approx 20-25 minutes.
Make glaze (powdered sugar and lemon juice). Drizzle over warm muffins.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lime Rickey Bars

Ingredients

1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/4 cup (28g) confectioners' sugar
8 tablespoons (113g) butter room temperature
4 large eggs
1 large egg yolk
zest (grated rind) of 1 lime
1 cup plus 2 tablespoons (223g) granulated sugar
3 tablespoons (21g) confectioners' sugar
1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
1/8 teaspoon table salt
2/3 cup (152g) lime juice
1/4 cup (8g) freeze-dried raspberries
1/4 cup (29g) King Arthur Snow White Non-Melting Sugar or confectioners' sugar

Instructions

Preheat the oven to 350°F. Fully line the sides and bottom of an 8” square pan with parchment or a reusable pan liner., To make the crust: Whisk together the flour, salt, and confectioners' sugar. Work in the butter until it's evenly distributed; the mixture will be crumbly. , Press the crust evenly and firmly into the prepared pan. If the mixture begins to stick to your hands, chill it in the freezer for 5 to 10 minutes, then continue to press. It’s important that the crust is firmly anchored to the pan without any thin spots so the filling doesn’t seep underneath. , Bake the crust for 25 to 30 minutes, or until it's starting to brown around the edges, but is not yet pulling away from the sides of the pan. Remove it from the oven, and reduce the oven temperature to 325°F , While the crust is baking, make the filling. , To make the filling: In a medium bowl, combine the whole eggs, egg yolk, lime zest, and sugars, and whisk until smooth. , Stir in the flour and salt, then the lime juice. Whisk until thoroughly combined. , Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear. , While the baked crust is still hot, pour the filling over it. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes. , Remove the bars from the oven and cool them on a rack. Let the bars cool completely before removing from the pan and topping. , To make the topping: Using a small food processor or blender, pulse the freeze-dried raspberries and confectioners’ sugar together until they’re a fine powder. Use a fine-mesh strainer to sprinkle the topping over the bars before slicing and serving. , Storage information: Bars can be kept in an air-tight container in the refrigerator for up to a week.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lime Rickey Bars

Ingredients

1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/4 cup (28g) confectioners' sugar
8 tablespoons (113g) butter room temperature
4 large eggs
1 large egg yolk
zest (grated rind) of 1 lime
1 cup plus 2 tablespoons (223g) granulated sugar
3 tablespoons (21g) confectioners' sugar
1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
1/8 teaspoon table salt
2/3 cup (152g) lime juice
1/4 cup (8g) freeze-dried raspberries
1/4 cup (29g) King Arthur Snow White Non-Melting Sugar or confectioners' sugar

Instructions

Preheat the oven to 350°F. Fully line the sides and bottom of an 8” square pan with parchment or a reusable pan liner., To make the crust: Whisk together the flour, salt, and confectioners' sugar. Work in the butter until it's evenly distributed; the mixture will be crumbly. , Press the crust evenly and firmly into the prepared pan. If the mixture begins to stick to your hands, chill it in the freezer for 5 to 10 minutes, then continue to press. It’s important that the crust is firmly anchored to the pan without any thin spots so the filling doesn’t seep underneath. , Bake the crust for 25 to 30 minutes, or until it's starting to brown around the edges, but is not yet pulling away from the sides of the pan. Remove it from the oven, and reduce the oven temperature to 325°F , While the crust is baking, make the filling. , To make the filling: In a medium bowl, combine the whole eggs, egg yolk, lime zest, and sugars, and whisk until smooth. , Stir in the flour and salt, then the lime juice. Whisk until thoroughly combined. , Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear. , While the baked crust is still hot, pour the filling over it. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes. , Remove the bars from the oven and cool them on a rack. Let the bars cool completely before removing from the pan and topping. , To make the topping: Using a small food processor or blender, pulse the freeze-dried raspberries and confectioners’ sugar together until they’re a fine powder. Use a fine-mesh strainer to sprinkle the topping over the bars before slicing and serving. , Storage information: Bars can be kept in an air-tight container in the refrigerator for up to a week.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lime Rickey Bars

Ingredients

1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/4 cup (28g) confectioners' sugar
8 tablespoons (113g) butter room temperature
4 large eggs
1 large egg yolk
zest (grated rind) of 1 lime
1 cup plus 2 tablespoons (223g) granulated sugar
3 tablespoons (21g) confectioners' sugar
1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
1/8 teaspoon table salt
2/3 cup (152g) lime juice
1/4 cup (8g) freeze-dried raspberries
1/4 cup (29g) King Arthur Snow White Non-Melting Sugar or confectioners' sugar

Instructions

Preheat the oven to 350°F. Fully line the sides and bottom of an 8” square pan with parchment or a reusable pan liner., To make the crust: Whisk together the flour, salt, and confectioners' sugar. Work in the butter until it's evenly distributed; the mixture will be crumbly. , Press the crust evenly and firmly into the prepared pan. If the mixture begins to stick to your hands, chill it in the freezer for 5 to 10 minutes, then continue to press. It’s important that the crust is firmly anchored to the pan without any thin spots so the filling doesn’t seep underneath. , Bake the crust for 25 to 30 minutes, or until it's starting to brown around the edges, but is not yet pulling away from the sides of the pan. Remove it from the oven, and reduce the oven temperature to 325°F , While the crust is baking, make the filling. , To make the filling: In a medium bowl, combine the whole eggs, egg yolk, lime zest, and sugars, and whisk until smooth. , Stir in the flour and salt, then the lime juice. Whisk until thoroughly combined. , Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear. , While the baked crust is still hot, pour the filling over it. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes. , Remove the bars from the oven and cool them on a rack. Let the bars cool completely before removing from the pan and topping. , To make the topping: Using a small food processor or blender, pulse the freeze-dried raspberries and confectioners’ sugar together until they’re a fine powder. Use a fine-mesh strainer to sprinkle the topping over the bars before slicing and serving. , Storage information: Bars can be kept in an air-tight container in the refrigerator for up to a week.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lime Rickey Bars

Ingredients

1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/4 cup (28g) confectioners' sugar
8 tablespoons (113g) butter room temperature
4 large eggs
1 large egg yolk
zest (grated rind) of 1 lime
1 cup plus 2 tablespoons (223g) granulated sugar
3 tablespoons (21g) confectioners' sugar
1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
1/8 teaspoon table salt
2/3 cup (152g) lime juice
1/4 cup (8g) freeze-dried raspberries
1/4 cup (29g) King Arthur Snow White Non-Melting Sugar or confectioners' sugar

Instructions

Preheat the oven to 350°F. Fully line the sides and bottom of an 8” square pan with parchment or a reusable pan liner., To make the crust: Whisk together the flour, salt, and confectioners' sugar. Work in the butter until it's evenly distributed; the mixture will be crumbly. , Press the crust evenly and firmly into the prepared pan. If the mixture begins to stick to your hands, chill it in the freezer for 5 to 10 minutes, then continue to press. It’s important that the crust is firmly anchored to the pan without any thin spots so the filling doesn’t seep underneath. , Bake the crust for 25 to 30 minutes, or until it's starting to brown around the edges, but is not yet pulling away from the sides of the pan. Remove it from the oven, and reduce the oven temperature to 325°F , While the crust is baking, make the filling. , To make the filling: In a medium bowl, combine the whole eggs, egg yolk, lime zest, and sugars, and whisk until smooth. , Stir in the flour and salt, then the lime juice. Whisk until thoroughly combined. , Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear. , While the baked crust is still hot, pour the filling over it. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes. , Remove the bars from the oven and cool them on a rack. Let the bars cool completely before removing from the pan and topping. , To make the topping: Using a small food processor or blender, pulse the freeze-dried raspberries and confectioners’ sugar together until they’re a fine powder. Use a fine-mesh strainer to sprinkle the topping over the bars before slicing and serving. , Storage information: Bars can be kept in an air-tight container in the refrigerator for up to a week.

Sun, 05 Jul 2026 00:00:00 GMT

Soaked savarin with Scottish raspberries

Ingredients

1 lemon, juiced and zested
10g of honey
5 eggs
8g of dried yeast
1 orange, juiced and zested
70g of unsalted butter
200g of flour, plus extra for dusting
1 pinch of salt
butter for greasing
400ml of water
200g of sugar
1 punnet of raspberries, dressed with a drizzle of lemon juice and olive oil
600ml of whipping cream, whipped into soft peaks

Instructions

In a large, clean bowl, mix together the flour, butter, yeast, honey, salt, and the fruit juice and zest
Crack the eggs into a separate bowl, and add to the flour mix one by one, beating all the while until you achieve a thin, shiny batter
Put the batter into a piping bag, and carefully pipe into the 6 greased, floured savarin moulds
Preheat the oven to 180°C/Gas mark 4. Leave the mould in a warm place and allow the batter to prove. It should double in size
Once the batter has doubled in size, put the mould into the oven and bake until the cake is golden brown
Once cooked, remove from the oven and place on a wire rack to cool. When the cake has cooled to room temperature, remove the mould and leave the cake to cool further
Whilst the cake is cooling, make a syrup. In a clean pan, combine the sugar and water over a medium heat until all the sugar has dissolved. Continue to cook until the mix reduces down to a syrup texture
Bring the syrup to the boil, and add the savarin to the pan. Re-boil then remove from the heat and leave to cool. Repeat this process with the remaining 5 savarins
When the syrup cools, remove the savarin and drain thoroughly. Place in the centre of a serving plate
Fill the hole with whipped cream and raspberries and serve immediately

Sun, 05 Jul 2026 00:00:00 GMT

Soaked savarin with Scottish raspberries

Ingredients

1 lemon, juiced and zested
10g of honey
5 eggs
8g of dried yeast
1 orange, juiced and zested
70g of unsalted butter
200g of flour, plus extra for dusting
1 pinch of salt
butter for greasing
400ml of water
200g of sugar
1 punnet of raspberries, dressed with a drizzle of lemon juice and olive oil
600ml of whipping cream, whipped into soft peaks

Instructions

In a large, clean bowl, mix together the flour, butter, yeast, honey, salt, and the fruit juice and zest
Crack the eggs into a separate bowl, and add to the flour mix one by one, beating all the while until you achieve a thin, shiny batter
Put the batter into a piping bag, and carefully pipe into the 6 greased, floured savarin moulds
Preheat the oven to 180°C/Gas mark 4. Leave the mould in a warm place and allow the batter to prove. It should double in size
Once the batter has doubled in size, put the mould into the oven and bake until the cake is golden brown
Once cooked, remove from the oven and place on a wire rack to cool. When the cake has cooled to room temperature, remove the mould and leave the cake to cool further
Whilst the cake is cooling, make a syrup. In a clean pan, combine the sugar and water over a medium heat until all the sugar has dissolved. Continue to cook until the mix reduces down to a syrup texture
Bring the syrup to the boil, and add the savarin to the pan. Re-boil then remove from the heat and leave to cool. Repeat this process with the remaining 5 savarins
When the syrup cools, remove the savarin and drain thoroughly. Place in the centre of a serving plate
Fill the hole with whipped cream and raspberries and serve immediately

Sun, 05 Jul 2026 00:00:00 GMT

Soaked savarin with Scottish raspberries

Ingredients

1 lemon, juiced and zested
10g of honey
5 eggs
8g of dried yeast
1 orange, juiced and zested
70g of unsalted butter
200g of flour, plus extra for dusting
1 pinch of salt
butter for greasing
400ml of water
200g of sugar
1 punnet of raspberries, dressed with a drizzle of lemon juice and olive oil
600ml of whipping cream, whipped into soft peaks

Instructions

In a large, clean bowl, mix together the flour, butter, yeast, honey, salt, and the fruit juice and zest
Crack the eggs into a separate bowl, and add to the flour mix one by one, beating all the while until you achieve a thin, shiny batter
Put the batter into a piping bag, and carefully pipe into the 6 greased, floured savarin moulds
Preheat the oven to 180°C/Gas mark 4. Leave the mould in a warm place and allow the batter to prove. It should double in size
Once the batter has doubled in size, put the mould into the oven and bake until the cake is golden brown
Once cooked, remove from the oven and place on a wire rack to cool. When the cake has cooled to room temperature, remove the mould and leave the cake to cool further
Whilst the cake is cooling, make a syrup. In a clean pan, combine the sugar and water over a medium heat until all the sugar has dissolved. Continue to cook until the mix reduces down to a syrup texture
Bring the syrup to the boil, and add the savarin to the pan. Re-boil then remove from the heat and leave to cool. Repeat this process with the remaining 5 savarins
When the syrup cools, remove the savarin and drain thoroughly. Place in the centre of a serving plate
Fill the hole with whipped cream and raspberries and serve immediately

Sun, 05 Jul 2026 00:00:00 GMT

Soaked savarin with Scottish raspberries

Ingredients

1 lemon, juiced and zested
10g of honey
5 eggs
8g of dried yeast
1 orange, juiced and zested
70g of unsalted butter
200g of flour, plus extra for dusting
1 pinch of salt
butter for greasing
400ml of water
200g of sugar
1 punnet of raspberries, dressed with a drizzle of lemon juice and olive oil
600ml of whipping cream, whipped into soft peaks

Instructions

In a large, clean bowl, mix together the flour, butter, yeast, honey, salt, and the fruit juice and zest
Crack the eggs into a separate bowl, and add to the flour mix one by one, beating all the while until you achieve a thin, shiny batter
Put the batter into a piping bag, and carefully pipe into the 6 greased, floured savarin moulds
Preheat the oven to 180°C/Gas mark 4. Leave the mould in a warm place and allow the batter to prove. It should double in size
Once the batter has doubled in size, put the mould into the oven and bake until the cake is golden brown
Once cooked, remove from the oven and place on a wire rack to cool. When the cake has cooled to room temperature, remove the mould and leave the cake to cool further
Whilst the cake is cooling, make a syrup. In a clean pan, combine the sugar and water over a medium heat until all the sugar has dissolved. Continue to cook until the mix reduces down to a syrup texture
Bring the syrup to the boil, and add the savarin to the pan. Re-boil then remove from the heat and leave to cool. Repeat this process with the remaining 5 savarins
When the syrup cools, remove the savarin and drain thoroughly. Place in the centre of a serving plate
Fill the hole with whipped cream and raspberries and serve immediately

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Delice Recipe

Ingredients

1 piece Ready made cake
1 1/2 tablespoon sugar
1 1/4 cup all purpose flour
1/2 cup Water
2 cup heavy cream
6 beaten egg
1/2 teaspoon vanilla essence
1 cup Raspberries
2 cup Gelatin
2 tablespoon cherry liqueuer
3/4 cup Raspberry jam
2 1/4 cup pureed Raspberries

Instructions

To prepare this yummy cake recipe, preheat oven to 175 degrees Celsius. In a large mixing bowl prepare the cake mix by beating eggs, sugar, vanilla essence until it thickens, and add ¼ of the flour at a time, sifting it over the mixture.
Take a pan and butter it and pour the cake mixture in. Bake for about 20-25 minutes, until it turns golden brown.
Make the raspberry puree by blending berries in a food processor. Press the puree through a fine sieve, until all the juice is extracted.
Then make the raspberry Bavarian cream. For that take a large bowl, combine 2 cups of raspberry puree and ½ cup sugar, mix them well to dissolve the sugar, and set this mixture aside.
Then take a small saucepan over medium to low heat, and sprinkle unflavoured gelatin over cold water. Let it soften for 10 minutes and add 3 tbsp of the raspberry puree to it.
Stir this mixture until the gelatin dissolves, and then stir in the raspberry sugar mixture.
Now, in a chilled bowl, beat heavy cream and fold in the raspberry mixture. Using a cookie cutter, cut the ready made cake (use sponge cake if available) into triangular pieces (10).
Remove the cake triangles from the pan with a small spatula. Place 1 cake triangle in ramekins, along with a spoon of the raspberry Bavarian cream, filling to the top. Arrange the remaining cake round a top Bavarian cream layer.
Cover and let it chill through the night. For the raspberry glaze, in a small saucepan combine the raspberry jam and the cherry liqueur (use raspberry liqueur for an authentic taste).
Stir this mixture over medium heat till melted and smooth. Unmould the sponge cake with raspberry Bavarian cream and arrange top side up on serving plate.
Spoon the hot raspberry glaze over top cake rounds. Chill for 15-20 minutes to set and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Delice Recipe

Ingredients

1 piece Ready made cake
1 1/2 tablespoon sugar
1 1/4 cup all purpose flour
1/2 cup Water
2 cup heavy cream
6 beaten egg
1/2 teaspoon vanilla essence
1 cup Raspberries
2 cup Gelatin
2 tablespoon cherry liqueuer
3/4 cup Raspberry jam
2 1/4 cup pureed Raspberries

Instructions

To prepare this yummy cake recipe, preheat oven to 175 degrees Celsius. In a large mixing bowl prepare the cake mix by beating eggs, sugar, vanilla essence until it thickens, and add ¼ of the flour at a time, sifting it over the mixture.
Take a pan and butter it and pour the cake mixture in. Bake for about 20-25 minutes, until it turns golden brown.
Make the raspberry puree by blending berries in a food processor. Press the puree through a fine sieve, until all the juice is extracted.
Then make the raspberry Bavarian cream. For that take a large bowl, combine 2 cups of raspberry puree and ½ cup sugar, mix them well to dissolve the sugar, and set this mixture aside.
Then take a small saucepan over medium to low heat, and sprinkle unflavoured gelatin over cold water. Let it soften for 10 minutes and add 3 tbsp of the raspberry puree to it.
Stir this mixture until the gelatin dissolves, and then stir in the raspberry sugar mixture.
Now, in a chilled bowl, beat heavy cream and fold in the raspberry mixture. Using a cookie cutter, cut the ready made cake (use sponge cake if available) into triangular pieces (10).
Remove the cake triangles from the pan with a small spatula. Place 1 cake triangle in ramekins, along with a spoon of the raspberry Bavarian cream, filling to the top. Arrange the remaining cake round a top Bavarian cream layer.
Cover and let it chill through the night. For the raspberry glaze, in a small saucepan combine the raspberry jam and the cherry liqueur (use raspberry liqueur for an authentic taste).
Stir this mixture over medium heat till melted and smooth. Unmould the sponge cake with raspberry Bavarian cream and arrange top side up on serving plate.
Spoon the hot raspberry glaze over top cake rounds. Chill for 15-20 minutes to set and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Delice Recipe

Ingredients

1 piece Ready made cake
1 1/2 tablespoon sugar
1 1/4 cup all purpose flour
1/2 cup Water
2 cup heavy cream
6 beaten egg
1/2 teaspoon vanilla essence
1 cup Raspberries
2 cup Gelatin
2 tablespoon cherry liqueuer
3/4 cup Raspberry jam
2 1/4 cup pureed Raspberries

Instructions

To prepare this yummy cake recipe, preheat oven to 175 degrees Celsius. In a large mixing bowl prepare the cake mix by beating eggs, sugar, vanilla essence until it thickens, and add ¼ of the flour at a time, sifting it over the mixture.
Take a pan and butter it and pour the cake mixture in. Bake for about 20-25 minutes, until it turns golden brown.
Make the raspberry puree by blending berries in a food processor. Press the puree through a fine sieve, until all the juice is extracted.
Then make the raspberry Bavarian cream. For that take a large bowl, combine 2 cups of raspberry puree and ½ cup sugar, mix them well to dissolve the sugar, and set this mixture aside.
Then take a small saucepan over medium to low heat, and sprinkle unflavoured gelatin over cold water. Let it soften for 10 minutes and add 3 tbsp of the raspberry puree to it.
Stir this mixture until the gelatin dissolves, and then stir in the raspberry sugar mixture.
Now, in a chilled bowl, beat heavy cream and fold in the raspberry mixture. Using a cookie cutter, cut the ready made cake (use sponge cake if available) into triangular pieces (10).
Remove the cake triangles from the pan with a small spatula. Place 1 cake triangle in ramekins, along with a spoon of the raspberry Bavarian cream, filling to the top. Arrange the remaining cake round a top Bavarian cream layer.
Cover and let it chill through the night. For the raspberry glaze, in a small saucepan combine the raspberry jam and the cherry liqueur (use raspberry liqueur for an authentic taste).
Stir this mixture over medium heat till melted and smooth. Unmould the sponge cake with raspberry Bavarian cream and arrange top side up on serving plate.
Spoon the hot raspberry glaze over top cake rounds. Chill for 15-20 minutes to set and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Delice Recipe

Ingredients

1 piece Ready made cake
1 1/2 tablespoon sugar
1 1/4 cup all purpose flour
1/2 cup Water
2 cup heavy cream
6 beaten egg
1/2 teaspoon vanilla essence
1 cup Raspberries
2 cup Gelatin
2 tablespoon cherry liqueuer
3/4 cup Raspberry jam
2 1/4 cup pureed Raspberries

Instructions

To prepare this yummy cake recipe, preheat oven to 175 degrees Celsius. In a large mixing bowl prepare the cake mix by beating eggs, sugar, vanilla essence until it thickens, and add ¼ of the flour at a time, sifting it over the mixture.
Take a pan and butter it and pour the cake mixture in. Bake for about 20-25 minutes, until it turns golden brown.
Make the raspberry puree by blending berries in a food processor. Press the puree through a fine sieve, until all the juice is extracted.
Then make the raspberry Bavarian cream. For that take a large bowl, combine 2 cups of raspberry puree and ½ cup sugar, mix them well to dissolve the sugar, and set this mixture aside.
Then take a small saucepan over medium to low heat, and sprinkle unflavoured gelatin over cold water. Let it soften for 10 minutes and add 3 tbsp of the raspberry puree to it.
Stir this mixture until the gelatin dissolves, and then stir in the raspberry sugar mixture.
Now, in a chilled bowl, beat heavy cream and fold in the raspberry mixture. Using a cookie cutter, cut the ready made cake (use sponge cake if available) into triangular pieces (10).
Remove the cake triangles from the pan with a small spatula. Place 1 cake triangle in ramekins, along with a spoon of the raspberry Bavarian cream, filling to the top. Arrange the remaining cake round a top Bavarian cream layer.
Cover and let it chill through the night. For the raspberry glaze, in a small saucepan combine the raspberry jam and the cherry liqueur (use raspberry liqueur for an authentic taste).
Stir this mixture over medium heat till melted and smooth. Unmould the sponge cake with raspberry Bavarian cream and arrange top side up on serving plate.
Spoon the hot raspberry glaze over top cake rounds. Chill for 15-20 minutes to set and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Canning Raspberries

Ingredients

9 to 10 pints fresh raspberries, firm ripe
6 1/2 cups water
3/4 cup sugar

Instructions

Prepare a water bath canner and bring it up to hot but not yet simmering for raw pack canning (140 degrees F or 60 degrees C). Clean and prepare canning jars, lids, and rings.
Mix water and sugar and bring to a boil to create extra light syrup (or bring your preferred canning liquid to a boil).
Pack canning jars with fresh raspberries, gently so that you don't bruise the fruit, leaving 1/2 inch headspace.
Pour boiling syrup over the fruit in the jars, remove any air bubbles, and adjust headspace to maintain 1/2 inch.
Seal jars with 2 part canning lids and load into the prepared water bath canner.
Bring the canner up to a hard boil. Start the timer once the canner is boiling, and process jars for 15 minutes (pints) or 20 minutes (quarts). See notes for altitude adjustments.
When the canning time is complete, turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing with a jar lifter and allowing them to cool completely on a towel on the counter.
Check seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored in the pantry and should maintain quality for 12-18 months.

Sun, 05 Jul 2026 00:00:00 GMT

Canning Raspberries

Ingredients

9 to 10 pints fresh raspberries, firm ripe
6 1/2 cups water
3/4 cup sugar

Instructions

Prepare a water bath canner and bring it up to hot but not yet simmering for raw pack canning (140 degrees F or 60 degrees C). Clean and prepare canning jars, lids, and rings.
Mix water and sugar and bring to a boil to create extra light syrup (or bring your preferred canning liquid to a boil).
Pack canning jars with fresh raspberries, gently so that you don't bruise the fruit, leaving 1/2 inch headspace.
Pour boiling syrup over the fruit in the jars, remove any air bubbles, and adjust headspace to maintain 1/2 inch.
Seal jars with 2 part canning lids and load into the prepared water bath canner.
Bring the canner up to a hard boil. Start the timer once the canner is boiling, and process jars for 15 minutes (pints) or 20 minutes (quarts). See notes for altitude adjustments.
When the canning time is complete, turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing with a jar lifter and allowing them to cool completely on a towel on the counter.
Check seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored in the pantry and should maintain quality for 12-18 months.

Sun, 05 Jul 2026 00:00:00 GMT

Canning Raspberries

Ingredients

9 to 10 pints fresh raspberries, firm ripe
6 1/2 cups water
3/4 cup sugar

Instructions

Prepare a water bath canner and bring it up to hot but not yet simmering for raw pack canning (140 degrees F or 60 degrees C). Clean and prepare canning jars, lids, and rings.
Mix water and sugar and bring to a boil to create extra light syrup (or bring your preferred canning liquid to a boil).
Pack canning jars with fresh raspberries, gently so that you don't bruise the fruit, leaving 1/2 inch headspace.
Pour boiling syrup over the fruit in the jars, remove any air bubbles, and adjust headspace to maintain 1/2 inch.
Seal jars with 2 part canning lids and load into the prepared water bath canner.
Bring the canner up to a hard boil. Start the timer once the canner is boiling, and process jars for 15 minutes (pints) or 20 minutes (quarts). See notes for altitude adjustments.
When the canning time is complete, turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing with a jar lifter and allowing them to cool completely on a towel on the counter.
Check seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored in the pantry and should maintain quality for 12-18 months.

Sun, 05 Jul 2026 00:00:00 GMT

Canning Raspberries

Ingredients

9 to 10 pints fresh raspberries, firm ripe
6 1/2 cups water
3/4 cup sugar

Instructions

Prepare a water bath canner and bring it up to hot but not yet simmering for raw pack canning (140 degrees F or 60 degrees C). Clean and prepare canning jars, lids, and rings.
Mix water and sugar and bring to a boil to create extra light syrup (or bring your preferred canning liquid to a boil).
Pack canning jars with fresh raspberries, gently so that you don't bruise the fruit, leaving 1/2 inch headspace.
Pour boiling syrup over the fruit in the jars, remove any air bubbles, and adjust headspace to maintain 1/2 inch.
Seal jars with 2 part canning lids and load into the prepared water bath canner.
Bring the canner up to a hard boil. Start the timer once the canner is boiling, and process jars for 15 minutes (pints) or 20 minutes (quarts). See notes for altitude adjustments.
When the canning time is complete, turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing with a jar lifter and allowing them to cool completely on a towel on the counter.
Check seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored in the pantry and should maintain quality for 12-18 months.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Butter

Ingredients

1/2 cup butter, softened
1/3 cup raspberries, fresh or frozen
2 tablespoons powdered sugar
1 dash lemon juice

Instructions

In a small bowl, cream together all ingredients until fluffy and smooth.
Store in an airtight container in the refrigerator; bring to room temperature before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Butter

Ingredients

1/2 cup butter, softened
1/3 cup raspberries, fresh or frozen
2 tablespoons powdered sugar
1 dash lemon juice

Instructions

In a small bowl, cream together all ingredients until fluffy and smooth.
Store in an airtight container in the refrigerator; bring to room temperature before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Butter

Ingredients

1/2 cup butter, softened
1/3 cup raspberries, fresh or frozen
2 tablespoons powdered sugar
1 dash lemon juice

Instructions

In a small bowl, cream together all ingredients until fluffy and smooth.
Store in an airtight container in the refrigerator; bring to room temperature before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Butter

Ingredients

1/2 cup butter, softened
1/3 cup raspberries, fresh or frozen
2 tablespoons powdered sugar
1 dash lemon juice

Instructions

In a small bowl, cream together all ingredients until fluffy and smooth.
Store in an airtight container in the refrigerator; bring to room temperature before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Peach Cupcakes

Ingredients

1 cup white chocolate chips
6 tablespoons butter, cubed
1 (18 1/4 ounce) package white cake mix
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 cup fresh raspberry
1/2 cup peeled peach, chopped
1/2 cup unsweetened frozen peach slices, thawed and chopped
1/2 cup butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
fresh raspberry (optional)
peach juice (optional)

Instructions

In a microwave-safe bowl, combine the chips and butter.
Microwave at 70% power until melted; stir until smooth.
In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Fold in the raspberries and peaches.
Fill paper lined muffin cups three-fourts full.
Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
Frost cupcakes.
Top with fruit if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Peach Cupcakes

Ingredients

1 cup white chocolate chips
6 tablespoons butter, cubed
1 (18 1/4 ounce) package white cake mix
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 cup fresh raspberry
1/2 cup peeled peach, chopped
1/2 cup unsweetened frozen peach slices, thawed and chopped
1/2 cup butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
fresh raspberry (optional)
peach juice (optional)

Instructions

In a microwave-safe bowl, combine the chips and butter.
Microwave at 70% power until melted; stir until smooth.
In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Fold in the raspberries and peaches.
Fill paper lined muffin cups three-fourts full.
Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
Frost cupcakes.
Top with fruit if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Peach Cupcakes

Ingredients

1 cup white chocolate chips
6 tablespoons butter, cubed
1 (18 1/4 ounce) package white cake mix
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 cup fresh raspberry
1/2 cup peeled peach, chopped
1/2 cup unsweetened frozen peach slices, thawed and chopped
1/2 cup butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
fresh raspberry (optional)
peach juice (optional)

Instructions

In a microwave-safe bowl, combine the chips and butter.
Microwave at 70% power until melted; stir until smooth.
In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Fold in the raspberries and peaches.
Fill paper lined muffin cups three-fourts full.
Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
Frost cupcakes.
Top with fruit if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Peach Cupcakes

Ingredients

1 cup white chocolate chips
6 tablespoons butter, cubed
1 (18 1/4 ounce) package white cake mix
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 cup fresh raspberry
1/2 cup peeled peach, chopped
1/2 cup unsweetened frozen peach slices, thawed and chopped
1/2 cup butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
fresh raspberry (optional)
peach juice (optional)

Instructions

In a microwave-safe bowl, combine the chips and butter.
Microwave at 70% power until melted; stir until smooth.
In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
Beat on medium for 2 minutes.
Fold in the raspberries and peaches.
Fill paper lined muffin cups three-fourts full.
Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
Frost cupcakes.
Top with fruit if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and Blackberry Mousse

Ingredients

12 oz fresh raspberries rinsed and dried
6 oz fresh blackberries rinsed and dried
3/4 cup Granulated sugar
1 teaspoon fresh lemon juice
1 pinch Kosher Salt
3 large eggs separated
1 3/4 teaspoon unflavored gelatin
1 pinch cream of tartar
1/2 cup whipping cream

Instructions

1. Make the flavor base: In a food processor, combine the berries, 1/4 cup of the sugar, the lemon juice, and salt. Puree until smooth. Pass the puree through a fine sieve; discard the contents of the sieve. Set the puree aside.
2. Assemble a double boiler and prepare an ice bath. Choose a medium stainless-steel bowl that rest just inside a medium saucepan. Pour about 1 inch of the water in the saucepan and bring to a boil. Choose a large bowl that's big enough for the medium bowl to fit inside it. Fill the large bowl with ice water; set aside.
Cook the egg yolks: Put the egg yolks, 1/4 cup of the sugar, and 1/2 cup of the berry puree in the medium bowl. When the water in the saucepan boils, reduce the heat to a gentle simmer, and set the bowl with the berry mixture on the saucepan. Whisk until the mixture reaches 140 degrees on an instant-read thermometer. Turn off the heat but leave the bowl over the water and continue whisking for 3 1/2 minutes. If the temperature in the bowl reaches 150 degrees F, remove the bowl from the water, whisk until the temperature drops below 145F, and then return the bowl to the water bath to continue whisking. Remove the bowl from the saucepan, stir in the remaining puree, and set the medium bowl into the ice bath to cool. Don't pour the hot water out of the saucepan.
3. Bloom and dissolve the gelatin. Pour 1/4 cup cold water into a small heatproof custard cup; sprinkle the gelatin evenly over the water in the cup. Let sit for about five minutes. Set the custard cup with the gelatin into the saucepan with the hot water, and stir the mixture until it becomes translucent, about 2 minutes. Once the gelatin has melted, whisk it into the berry mixture. Whisk occasionally until the mixture cools to 50 to 55F and thickens slightly.
4. Beat the egg whites. In a dry bowl, beat the egg whites with a hand or stand mixer. Add a pinch of cream of tartar. Increase the speed to medium high, and beat until the whites turn opaque, begin to thicken and look foamy, about 1 1/2 minutes. Gradually beat in the remaining 1/4 cup sugar. Continue beating until the whites look thick and shiny, but not dry, resemble thickly whipped cream, and form medium peaks, about 3 minutes.
5. Whip the cream. In a separate bowl, beat the cream until soft peaks form, about 2 minutes.
6. Lighten the berry mixture by whisking in a couple large spoonfuls of the beaten egg whites into the berry mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry the bowl. Pour the lightened berry mixture into the cold bowl.
7. Assemble the mousse: Scrape the remaining egg whites and cream on top and fold gently with a rubber spatula until just combined. Spoon the mousse into individual glasses, into a 6-cup bowl, or into prepared individual souffle dishes. Refrigerate, covered, for at least 4 hours but no longer than 24 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and Blackberry Mousse

Ingredients

12 oz fresh raspberries rinsed and dried
6 oz fresh blackberries rinsed and dried
3/4 cup Granulated sugar
1 teaspoon fresh lemon juice
1 pinch Kosher Salt
3 large eggs separated
1 3/4 teaspoon unflavored gelatin
1 pinch cream of tartar
1/2 cup whipping cream

Instructions

1. Make the flavor base: In a food processor, combine the berries, 1/4 cup of the sugar, the lemon juice, and salt. Puree until smooth. Pass the puree through a fine sieve; discard the contents of the sieve. Set the puree aside.
2. Assemble a double boiler and prepare an ice bath. Choose a medium stainless-steel bowl that rest just inside a medium saucepan. Pour about 1 inch of the water in the saucepan and bring to a boil. Choose a large bowl that's big enough for the medium bowl to fit inside it. Fill the large bowl with ice water; set aside.
Cook the egg yolks: Put the egg yolks, 1/4 cup of the sugar, and 1/2 cup of the berry puree in the medium bowl. When the water in the saucepan boils, reduce the heat to a gentle simmer, and set the bowl with the berry mixture on the saucepan. Whisk until the mixture reaches 140 degrees on an instant-read thermometer. Turn off the heat but leave the bowl over the water and continue whisking for 3 1/2 minutes. If the temperature in the bowl reaches 150 degrees F, remove the bowl from the water, whisk until the temperature drops below 145F, and then return the bowl to the water bath to continue whisking. Remove the bowl from the saucepan, stir in the remaining puree, and set the medium bowl into the ice bath to cool. Don't pour the hot water out of the saucepan.
3. Bloom and dissolve the gelatin. Pour 1/4 cup cold water into a small heatproof custard cup; sprinkle the gelatin evenly over the water in the cup. Let sit for about five minutes. Set the custard cup with the gelatin into the saucepan with the hot water, and stir the mixture until it becomes translucent, about 2 minutes. Once the gelatin has melted, whisk it into the berry mixture. Whisk occasionally until the mixture cools to 50 to 55F and thickens slightly.
4. Beat the egg whites. In a dry bowl, beat the egg whites with a hand or stand mixer. Add a pinch of cream of tartar. Increase the speed to medium high, and beat until the whites turn opaque, begin to thicken and look foamy, about 1 1/2 minutes. Gradually beat in the remaining 1/4 cup sugar. Continue beating until the whites look thick and shiny, but not dry, resemble thickly whipped cream, and form medium peaks, about 3 minutes.
5. Whip the cream. In a separate bowl, beat the cream until soft peaks form, about 2 minutes.
6. Lighten the berry mixture by whisking in a couple large spoonfuls of the beaten egg whites into the berry mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry the bowl. Pour the lightened berry mixture into the cold bowl.
7. Assemble the mousse: Scrape the remaining egg whites and cream on top and fold gently with a rubber spatula until just combined. Spoon the mousse into individual glasses, into a 6-cup bowl, or into prepared individual souffle dishes. Refrigerate, covered, for at least 4 hours but no longer than 24 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and Blackberry Mousse

Ingredients

12 oz fresh raspberries rinsed and dried
6 oz fresh blackberries rinsed and dried
3/4 cup Granulated sugar
1 teaspoon fresh lemon juice
1 pinch Kosher Salt
3 large eggs separated
1 3/4 teaspoon unflavored gelatin
1 pinch cream of tartar
1/2 cup whipping cream

Instructions

1. Make the flavor base: In a food processor, combine the berries, 1/4 cup of the sugar, the lemon juice, and salt. Puree until smooth. Pass the puree through a fine sieve; discard the contents of the sieve. Set the puree aside.
2. Assemble a double boiler and prepare an ice bath. Choose a medium stainless-steel bowl that rest just inside a medium saucepan. Pour about 1 inch of the water in the saucepan and bring to a boil. Choose a large bowl that's big enough for the medium bowl to fit inside it. Fill the large bowl with ice water; set aside.
Cook the egg yolks: Put the egg yolks, 1/4 cup of the sugar, and 1/2 cup of the berry puree in the medium bowl. When the water in the saucepan boils, reduce the heat to a gentle simmer, and set the bowl with the berry mixture on the saucepan. Whisk until the mixture reaches 140 degrees on an instant-read thermometer. Turn off the heat but leave the bowl over the water and continue whisking for 3 1/2 minutes. If the temperature in the bowl reaches 150 degrees F, remove the bowl from the water, whisk until the temperature drops below 145F, and then return the bowl to the water bath to continue whisking. Remove the bowl from the saucepan, stir in the remaining puree, and set the medium bowl into the ice bath to cool. Don't pour the hot water out of the saucepan.
3. Bloom and dissolve the gelatin. Pour 1/4 cup cold water into a small heatproof custard cup; sprinkle the gelatin evenly over the water in the cup. Let sit for about five minutes. Set the custard cup with the gelatin into the saucepan with the hot water, and stir the mixture until it becomes translucent, about 2 minutes. Once the gelatin has melted, whisk it into the berry mixture. Whisk occasionally until the mixture cools to 50 to 55F and thickens slightly.
4. Beat the egg whites. In a dry bowl, beat the egg whites with a hand or stand mixer. Add a pinch of cream of tartar. Increase the speed to medium high, and beat until the whites turn opaque, begin to thicken and look foamy, about 1 1/2 minutes. Gradually beat in the remaining 1/4 cup sugar. Continue beating until the whites look thick and shiny, but not dry, resemble thickly whipped cream, and form medium peaks, about 3 minutes.
5. Whip the cream. In a separate bowl, beat the cream until soft peaks form, about 2 minutes.
6. Lighten the berry mixture by whisking in a couple large spoonfuls of the beaten egg whites into the berry mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry the bowl. Pour the lightened berry mixture into the cold bowl.
7. Assemble the mousse: Scrape the remaining egg whites and cream on top and fold gently with a rubber spatula until just combined. Spoon the mousse into individual glasses, into a 6-cup bowl, or into prepared individual souffle dishes. Refrigerate, covered, for at least 4 hours but no longer than 24 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and Blackberry Mousse

Ingredients

12 oz fresh raspberries rinsed and dried
6 oz fresh blackberries rinsed and dried
3/4 cup Granulated sugar
1 teaspoon fresh lemon juice
1 pinch Kosher Salt
3 large eggs separated
1 3/4 teaspoon unflavored gelatin
1 pinch cream of tartar
1/2 cup whipping cream

Instructions

1. Make the flavor base: In a food processor, combine the berries, 1/4 cup of the sugar, the lemon juice, and salt. Puree until smooth. Pass the puree through a fine sieve; discard the contents of the sieve. Set the puree aside.
2. Assemble a double boiler and prepare an ice bath. Choose a medium stainless-steel bowl that rest just inside a medium saucepan. Pour about 1 inch of the water in the saucepan and bring to a boil. Choose a large bowl that's big enough for the medium bowl to fit inside it. Fill the large bowl with ice water; set aside.
Cook the egg yolks: Put the egg yolks, 1/4 cup of the sugar, and 1/2 cup of the berry puree in the medium bowl. When the water in the saucepan boils, reduce the heat to a gentle simmer, and set the bowl with the berry mixture on the saucepan. Whisk until the mixture reaches 140 degrees on an instant-read thermometer. Turn off the heat but leave the bowl over the water and continue whisking for 3 1/2 minutes. If the temperature in the bowl reaches 150 degrees F, remove the bowl from the water, whisk until the temperature drops below 145F, and then return the bowl to the water bath to continue whisking. Remove the bowl from the saucepan, stir in the remaining puree, and set the medium bowl into the ice bath to cool. Don't pour the hot water out of the saucepan.
3. Bloom and dissolve the gelatin. Pour 1/4 cup cold water into a small heatproof custard cup; sprinkle the gelatin evenly over the water in the cup. Let sit for about five minutes. Set the custard cup with the gelatin into the saucepan with the hot water, and stir the mixture until it becomes translucent, about 2 minutes. Once the gelatin has melted, whisk it into the berry mixture. Whisk occasionally until the mixture cools to 50 to 55F and thickens slightly.
4. Beat the egg whites. In a dry bowl, beat the egg whites with a hand or stand mixer. Add a pinch of cream of tartar. Increase the speed to medium high, and beat until the whites turn opaque, begin to thicken and look foamy, about 1 1/2 minutes. Gradually beat in the remaining 1/4 cup sugar. Continue beating until the whites look thick and shiny, but not dry, resemble thickly whipped cream, and form medium peaks, about 3 minutes.
5. Whip the cream. In a separate bowl, beat the cream until soft peaks form, about 2 minutes.
6. Lighten the berry mixture by whisking in a couple large spoonfuls of the beaten egg whites into the berry mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry the bowl. Pour the lightened berry mixture into the cold bowl.
7. Assemble the mousse: Scrape the remaining egg whites and cream on top and fold gently with a rubber spatula until just combined. Spoon the mousse into individual glasses, into a 6-cup bowl, or into prepared individual souffle dishes. Refrigerate, covered, for at least 4 hours but no longer than 24 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and rose éclairs

Ingredients

150g of fresh raspberries
110ml of whole milk
60ml of double cream
4 tbsp of sugar
1 tsp sugar
1 pinch of salt, tiny
3 large egg yolks
16g of cornflour, or 2 tbsp
30g of butter, cold
rosewater, to taste
100g of fresh raspberries
1/2 tsp sugar, white
50g of icing sugar
24 raspberries
dried rose petals, to decorate

Instructions

For the raspberry and rose pastry cream, add the raspberries and 1 tsp sugar to a small saucepan and cook over a medium heat until the fruit is completely broken down and has released all of its juices – you can crush the fruit a little with a spoon to help this along. Boil for about 5 minutes more until the liquid has thickened
Pass the mixture through a fine-meshed sieve into a bowl, pressing down against the seeds with a spatula to make sure as much raspberry liquid as possible makes it through the sieve. Be sure to scrape all of the purée from the underside of the sieve too – that’s where most of it will be stuck! Set aside to cool slightly. You should have 60g of purée
Add 1 tablespoon of the sugar to a medium bowl and set aside. In a medium, heavy-bottomed saucepan, heat the milk, cream, the rest of the sugar and a tiny pinch of salt over medium heat, stirring occasionally to stop the dairy scorching on the bottom and to help the sugar melt
While the milk mixture is heating, add the yolks to the reserved sugar and whisk until the mixture looks creamy. Add the cornflour and whisk to completely combine
Measure the cold butter and cut into medium pieces. Reserve in the fridge until needed. It’s important that the butter is cold for this recipe – if it’s too warm and soft, the butterfat will separate when it hits the pastry cream and you will be left with oily puddles in your cream
When the milk mixture has reached a simmer, remove from the heat and whisk it into the yolks, a little at a time to stop the yolks scrambling, then return the whole mixture to the saucepan
Heat the mixture over a medium heat, scraping the bottom with a spatula to stop it cooking unevenly, until the pastry cream has thickened and is just starting to bubble – this should take less than a minute
Turn off the heat and whisk in the cold butter until melted and fully incorporated
Stir the cooled raspberry purée through the warm pastry cream, mixing well to thoroughly combine. Press the whole mixture through a fine-mesh sieve to remove any lumps from the pastry cream and any loose fibres from the raspberries. After sieving, the colour of the pastry cream will be homogenous and clean with no specks of raspberry
Add 1 drop of rosewater and stir thoroughly to combine. Taste the mixture before adding any more as the flavour of rosewater can be very overpowering and it’s very easy to add too much! Keep adding drops until you are happy with the flavour – there should be only a very delicate touch of rose
Scrape the pastry cream into a bowl and cover the top with cling film, pressing it down onto the cream so it doesn’t form a skin as it cools. Refrigerate for at least 3 hours, even better overnight, so the mixture has time to chill and set
For the raspberry glaze, in a small saucepan, make a raspberry purée, repeating steps 1 and 2
You should have 40g of raspberry purée. If you have more or less, adjust the amount of icing sugar slightly to compensate. Stir in the icing sugar, making sure there are no lumps. Refrigerate until ready to use – the longer you leave it in the fridge, the more it will thicken
To glaze the tops of the éclairs (for the éclairs you will need 6 éclair shells - follow the link to the recipe in the introduction to make these), carefully slice off the top third of each tube – the straighter the better – and dip the top-facing side of each éclair into the glaze, making sure every part of that side is covered
Lay each glazed top on a wire-mesh cake rack so the excess can drain off. The glaze will not dry completely, it will be shiny and tacky, so be careful when handling
To assemble the éclairs, scrape the pastry cream into a disposable piping bag and twist the open end to secure it closed. Snip a 1cm wide hole at the piping end
Pipe the pastry cream into each éclair bottom, filling each about two-thirds full
Press 4 raspberries down into the pastry cream. Carefully place the glazed tops back on each éclair and sprinkle with a few dried rose petals to decorate
Serve immediately. They can be refrigerated to eat later, but are at their best when freshly made

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and rose éclairs

Ingredients

150g of fresh raspberries
110ml of whole milk
60ml of double cream
4 tbsp of sugar
1 tsp sugar
1 pinch of salt, tiny
3 large egg yolks
16g of cornflour, or 2 tbsp
30g of butter, cold
rosewater, to taste
100g of fresh raspberries
1/2 tsp sugar, white
50g of icing sugar
24 raspberries
dried rose petals, to decorate

Instructions

For the raspberry and rose pastry cream, add the raspberries and 1 tsp sugar to a small saucepan and cook over a medium heat until the fruit is completely broken down and has released all of its juices – you can crush the fruit a little with a spoon to help this along. Boil for about 5 minutes more until the liquid has thickened
Pass the mixture through a fine-meshed sieve into a bowl, pressing down against the seeds with a spatula to make sure as much raspberry liquid as possible makes it through the sieve. Be sure to scrape all of the purée from the underside of the sieve too – that’s where most of it will be stuck! Set aside to cool slightly. You should have 60g of purée
Add 1 tablespoon of the sugar to a medium bowl and set aside. In a medium, heavy-bottomed saucepan, heat the milk, cream, the rest of the sugar and a tiny pinch of salt over medium heat, stirring occasionally to stop the dairy scorching on the bottom and to help the sugar melt
While the milk mixture is heating, add the yolks to the reserved sugar and whisk until the mixture looks creamy. Add the cornflour and whisk to completely combine
Measure the cold butter and cut into medium pieces. Reserve in the fridge until needed. It’s important that the butter is cold for this recipe – if it’s too warm and soft, the butterfat will separate when it hits the pastry cream and you will be left with oily puddles in your cream
When the milk mixture has reached a simmer, remove from the heat and whisk it into the yolks, a little at a time to stop the yolks scrambling, then return the whole mixture to the saucepan
Heat the mixture over a medium heat, scraping the bottom with a spatula to stop it cooking unevenly, until the pastry cream has thickened and is just starting to bubble – this should take less than a minute
Turn off the heat and whisk in the cold butter until melted and fully incorporated
Stir the cooled raspberry purée through the warm pastry cream, mixing well to thoroughly combine. Press the whole mixture through a fine-mesh sieve to remove any lumps from the pastry cream and any loose fibres from the raspberries. After sieving, the colour of the pastry cream will be homogenous and clean with no specks of raspberry
Add 1 drop of rosewater and stir thoroughly to combine. Taste the mixture before adding any more as the flavour of rosewater can be very overpowering and it’s very easy to add too much! Keep adding drops until you are happy with the flavour – there should be only a very delicate touch of rose
Scrape the pastry cream into a bowl and cover the top with cling film, pressing it down onto the cream so it doesn’t form a skin as it cools. Refrigerate for at least 3 hours, even better overnight, so the mixture has time to chill and set
For the raspberry glaze, in a small saucepan, make a raspberry purée, repeating steps 1 and 2
You should have 40g of raspberry purée. If you have more or less, adjust the amount of icing sugar slightly to compensate. Stir in the icing sugar, making sure there are no lumps. Refrigerate until ready to use – the longer you leave it in the fridge, the more it will thicken
To glaze the tops of the éclairs (for the éclairs you will need 6 éclair shells - follow the link to the recipe in the introduction to make these), carefully slice off the top third of each tube – the straighter the better – and dip the top-facing side of each éclair into the glaze, making sure every part of that side is covered
Lay each glazed top on a wire-mesh cake rack so the excess can drain off. The glaze will not dry completely, it will be shiny and tacky, so be careful when handling
To assemble the éclairs, scrape the pastry cream into a disposable piping bag and twist the open end to secure it closed. Snip a 1cm wide hole at the piping end
Pipe the pastry cream into each éclair bottom, filling each about two-thirds full
Press 4 raspberries down into the pastry cream. Carefully place the glazed tops back on each éclair and sprinkle with a few dried rose petals to decorate
Serve immediately. They can be refrigerated to eat later, but are at their best when freshly made

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and rose éclairs

Ingredients

150g of fresh raspberries
110ml of whole milk
60ml of double cream
4 tbsp of sugar
1 tsp sugar
1 pinch of salt, tiny
3 large egg yolks
16g of cornflour, or 2 tbsp
30g of butter, cold
rosewater, to taste
100g of fresh raspberries
1/2 tsp sugar, white
50g of icing sugar
24 raspberries
dried rose petals, to decorate

Instructions

For the raspberry and rose pastry cream, add the raspberries and 1 tsp sugar to a small saucepan and cook over a medium heat until the fruit is completely broken down and has released all of its juices – you can crush the fruit a little with a spoon to help this along. Boil for about 5 minutes more until the liquid has thickened
Pass the mixture through a fine-meshed sieve into a bowl, pressing down against the seeds with a spatula to make sure as much raspberry liquid as possible makes it through the sieve. Be sure to scrape all of the purée from the underside of the sieve too – that’s where most of it will be stuck! Set aside to cool slightly. You should have 60g of purée
Add 1 tablespoon of the sugar to a medium bowl and set aside. In a medium, heavy-bottomed saucepan, heat the milk, cream, the rest of the sugar and a tiny pinch of salt over medium heat, stirring occasionally to stop the dairy scorching on the bottom and to help the sugar melt
While the milk mixture is heating, add the yolks to the reserved sugar and whisk until the mixture looks creamy. Add the cornflour and whisk to completely combine
Measure the cold butter and cut into medium pieces. Reserve in the fridge until needed. It’s important that the butter is cold for this recipe – if it’s too warm and soft, the butterfat will separate when it hits the pastry cream and you will be left with oily puddles in your cream
When the milk mixture has reached a simmer, remove from the heat and whisk it into the yolks, a little at a time to stop the yolks scrambling, then return the whole mixture to the saucepan
Heat the mixture over a medium heat, scraping the bottom with a spatula to stop it cooking unevenly, until the pastry cream has thickened and is just starting to bubble – this should take less than a minute
Turn off the heat and whisk in the cold butter until melted and fully incorporated
Stir the cooled raspberry purée through the warm pastry cream, mixing well to thoroughly combine. Press the whole mixture through a fine-mesh sieve to remove any lumps from the pastry cream and any loose fibres from the raspberries. After sieving, the colour of the pastry cream will be homogenous and clean with no specks of raspberry
Add 1 drop of rosewater and stir thoroughly to combine. Taste the mixture before adding any more as the flavour of rosewater can be very overpowering and it’s very easy to add too much! Keep adding drops until you are happy with the flavour – there should be only a very delicate touch of rose
Scrape the pastry cream into a bowl and cover the top with cling film, pressing it down onto the cream so it doesn’t form a skin as it cools. Refrigerate for at least 3 hours, even better overnight, so the mixture has time to chill and set
For the raspberry glaze, in a small saucepan, make a raspberry purée, repeating steps 1 and 2
You should have 40g of raspberry purée. If you have more or less, adjust the amount of icing sugar slightly to compensate. Stir in the icing sugar, making sure there are no lumps. Refrigerate until ready to use – the longer you leave it in the fridge, the more it will thicken
To glaze the tops of the éclairs (for the éclairs you will need 6 éclair shells - follow the link to the recipe in the introduction to make these), carefully slice off the top third of each tube – the straighter the better – and dip the top-facing side of each éclair into the glaze, making sure every part of that side is covered
Lay each glazed top on a wire-mesh cake rack so the excess can drain off. The glaze will not dry completely, it will be shiny and tacky, so be careful when handling
To assemble the éclairs, scrape the pastry cream into a disposable piping bag and twist the open end to secure it closed. Snip a 1cm wide hole at the piping end
Pipe the pastry cream into each éclair bottom, filling each about two-thirds full
Press 4 raspberries down into the pastry cream. Carefully place the glazed tops back on each éclair and sprinkle with a few dried rose petals to decorate
Serve immediately. They can be refrigerated to eat later, but are at their best when freshly made

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and rose éclairs

Ingredients

150g of fresh raspberries
110ml of whole milk
60ml of double cream
4 tbsp of sugar
1 tsp sugar
1 pinch of salt, tiny
3 large egg yolks
16g of cornflour, or 2 tbsp
30g of butter, cold
rosewater, to taste
100g of fresh raspberries
1/2 tsp sugar, white
50g of icing sugar
24 raspberries
dried rose petals, to decorate

Instructions

For the raspberry and rose pastry cream, add the raspberries and 1 tsp sugar to a small saucepan and cook over a medium heat until the fruit is completely broken down and has released all of its juices – you can crush the fruit a little with a spoon to help this along. Boil for about 5 minutes more until the liquid has thickened
Pass the mixture through a fine-meshed sieve into a bowl, pressing down against the seeds with a spatula to make sure as much raspberry liquid as possible makes it through the sieve. Be sure to scrape all of the purée from the underside of the sieve too – that’s where most of it will be stuck! Set aside to cool slightly. You should have 60g of purée
Add 1 tablespoon of the sugar to a medium bowl and set aside. In a medium, heavy-bottomed saucepan, heat the milk, cream, the rest of the sugar and a tiny pinch of salt over medium heat, stirring occasionally to stop the dairy scorching on the bottom and to help the sugar melt
While the milk mixture is heating, add the yolks to the reserved sugar and whisk until the mixture looks creamy. Add the cornflour and whisk to completely combine
Measure the cold butter and cut into medium pieces. Reserve in the fridge until needed. It’s important that the butter is cold for this recipe – if it’s too warm and soft, the butterfat will separate when it hits the pastry cream and you will be left with oily puddles in your cream
When the milk mixture has reached a simmer, remove from the heat and whisk it into the yolks, a little at a time to stop the yolks scrambling, then return the whole mixture to the saucepan
Heat the mixture over a medium heat, scraping the bottom with a spatula to stop it cooking unevenly, until the pastry cream has thickened and is just starting to bubble – this should take less than a minute
Turn off the heat and whisk in the cold butter until melted and fully incorporated
Stir the cooled raspberry purée through the warm pastry cream, mixing well to thoroughly combine. Press the whole mixture through a fine-mesh sieve to remove any lumps from the pastry cream and any loose fibres from the raspberries. After sieving, the colour of the pastry cream will be homogenous and clean with no specks of raspberry
Add 1 drop of rosewater and stir thoroughly to combine. Taste the mixture before adding any more as the flavour of rosewater can be very overpowering and it’s very easy to add too much! Keep adding drops until you are happy with the flavour – there should be only a very delicate touch of rose
Scrape the pastry cream into a bowl and cover the top with cling film, pressing it down onto the cream so it doesn’t form a skin as it cools. Refrigerate for at least 3 hours, even better overnight, so the mixture has time to chill and set
For the raspberry glaze, in a small saucepan, make a raspberry purée, repeating steps 1 and 2
You should have 40g of raspberry purée. If you have more or less, adjust the amount of icing sugar slightly to compensate. Stir in the icing sugar, making sure there are no lumps. Refrigerate until ready to use – the longer you leave it in the fridge, the more it will thicken
To glaze the tops of the éclairs (for the éclairs you will need 6 éclair shells - follow the link to the recipe in the introduction to make these), carefully slice off the top third of each tube – the straighter the better – and dip the top-facing side of each éclair into the glaze, making sure every part of that side is covered
Lay each glazed top on a wire-mesh cake rack so the excess can drain off. The glaze will not dry completely, it will be shiny and tacky, so be careful when handling
To assemble the éclairs, scrape the pastry cream into a disposable piping bag and twist the open end to secure it closed. Snip a 1cm wide hole at the piping end
Pipe the pastry cream into each éclair bottom, filling each about two-thirds full
Press 4 raspberries down into the pastry cream. Carefully place the glazed tops back on each éclair and sprinkle with a few dried rose petals to decorate
Serve immediately. They can be refrigerated to eat later, but are at their best when freshly made

Sun, 05 Jul 2026 00:00:00 GMT

Double-Berry Preserves

Ingredients

1 Basket fresh raspberries or frozen unsweetened
3/4 c Sugar
2 1-pint baskets strawberries

Instructions

Combine all ingredients in heavy large skillet. Stir over low heat until sugar dissolves. Increase heat and boil until preserves are very thick, stirring frequently, about 10 minutes. Spoon into small bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.) Makes 2 Cups. Bon Appetit May 1995 Per serving: 581 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Double-Berry Preserves

Ingredients

1 Basket fresh raspberries or frozen unsweetened
3/4 c Sugar
2 1-pint baskets strawberries

Instructions

Combine all ingredients in heavy large skillet. Stir over low heat until sugar dissolves. Increase heat and boil until preserves are very thick, stirring frequently, about 10 minutes. Spoon into small bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.) Makes 2 Cups. Bon Appetit May 1995 Per serving: 581 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Double-Berry Preserves

Ingredients

1 Basket fresh raspberries or frozen unsweetened
3/4 c Sugar
2 1-pint baskets strawberries

Instructions

Combine all ingredients in heavy large skillet. Stir over low heat until sugar dissolves. Increase heat and boil until preserves are very thick, stirring frequently, about 10 minutes. Spoon into small bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.) Makes 2 Cups. Bon Appetit May 1995 Per serving: 581 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Double-Berry Preserves

Ingredients

1 Basket fresh raspberries or frozen unsweetened
3/4 c Sugar
2 1-pint baskets strawberries

Instructions

Combine all ingredients in heavy large skillet. Stir over low heat until sugar dissolves. Increase heat and boil until preserves are very thick, stirring frequently, about 10 minutes. Spoon into small bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.) Makes 2 Cups. Bon Appetit May 1995 Per serving: 581 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.

Sun, 05 Jul 2026 00:00:00 GMT

Berries and Banana Fruit Salad

Ingredients

2 cups hulled, roughly chopped strawberries
1 handful raspberries
1 cup blueberries
1 apple, peeled, cored, roughly chopped
2 bananas, peeled and thickly sliced
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey

Instructions

Prep the berries before the bananas and apples, and add them to a large bowl.
As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown.
Add the zest and the honey and gently toss to combine. Serve immediately. Or cover and chill for up to 2 hours before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Berries and Banana Fruit Salad

Ingredients

2 cups hulled, roughly chopped strawberries
1 handful raspberries
1 cup blueberries
1 apple, peeled, cored, roughly chopped
2 bananas, peeled and thickly sliced
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey

Instructions

Prep the berries before the bananas and apples, and add them to a large bowl.
As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown.
Add the zest and the honey and gently toss to combine. Serve immediately. Or cover and chill for up to 2 hours before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Berries and Banana Fruit Salad

Ingredients

2 cups hulled, roughly chopped strawberries
1 handful raspberries
1 cup blueberries
1 apple, peeled, cored, roughly chopped
2 bananas, peeled and thickly sliced
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey

Instructions

Prep the berries before the bananas and apples, and add them to a large bowl.
As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown.
Add the zest and the honey and gently toss to combine. Serve immediately. Or cover and chill for up to 2 hours before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Berries and Banana Fruit Salad

Ingredients

2 cups hulled, roughly chopped strawberries
1 handful raspberries
1 cup blueberries
1 apple, peeled, cored, roughly chopped
2 bananas, peeled and thickly sliced
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey

Instructions

Prep the berries before the bananas and apples, and add them to a large bowl.
As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown.
Add the zest and the honey and gently toss to combine. Serve immediately. Or cover and chill for up to 2 hours before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Rhubarb Raspberry Mousse

Ingredients

3 cups sliced fresh rhubarb (or frozen)
1 cup cold water (plus 1 T cold water)
12 tablespoons sugar, divided
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
1 cup fresh raspberry (or thawed frozen raspberries)
3/4 cup heavy whipping cream

Instructions

In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
Bring to a boil.
Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
Strain; return to the pan and set aside.
In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
Strain; add to rhubarb mixture.
Stir in softened gelatin.
Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
Fold into rhubarb mixture.
Spoon into dessert glasses or bowls.
Cover and refrigerate for 4 hours or overnight.
Note: Prep time does not include chilling time.

Sun, 05 Jul 2026 00:00:00 GMT

Rhubarb Raspberry Mousse

Ingredients

3 cups sliced fresh rhubarb (or frozen)
1 cup cold water (plus 1 T cold water)
12 tablespoons sugar, divided
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
1 cup fresh raspberry (or thawed frozen raspberries)
3/4 cup heavy whipping cream

Instructions

In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
Bring to a boil.
Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
Strain; return to the pan and set aside.
In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
Strain; add to rhubarb mixture.
Stir in softened gelatin.
Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
Fold into rhubarb mixture.
Spoon into dessert glasses or bowls.
Cover and refrigerate for 4 hours or overnight.
Note: Prep time does not include chilling time.

Sun, 05 Jul 2026 00:00:00 GMT

Rhubarb Raspberry Mousse

Ingredients

3 cups sliced fresh rhubarb (or frozen)
1 cup cold water (plus 1 T cold water)
12 tablespoons sugar, divided
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
1 cup fresh raspberry (or thawed frozen raspberries)
3/4 cup heavy whipping cream

Instructions

In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
Bring to a boil.
Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
Strain; return to the pan and set aside.
In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
Strain; add to rhubarb mixture.
Stir in softened gelatin.
Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
Fold into rhubarb mixture.
Spoon into dessert glasses or bowls.
Cover and refrigerate for 4 hours or overnight.
Note: Prep time does not include chilling time.

Sun, 05 Jul 2026 00:00:00 GMT

Rhubarb Raspberry Mousse

Ingredients

3 cups sliced fresh rhubarb (or frozen)
1 cup cold water (plus 1 T cold water)
12 tablespoons sugar, divided
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
1 cup fresh raspberry (or thawed frozen raspberries)
3/4 cup heavy whipping cream

Instructions

In large saucepan, combine the rhubarb, 3/4 cup water, 6 T sugar and lemon juice.
Bring to a boil.
Reduce heat; cover and simmer 10-12 minutes or until rhubarb is tender.
Strain; return to the pan and set aside.
In small bowl, sprinkle gelatin over 1/4 cup water; set aside.
Place the raspberries and remaining water in a blender or food processor; cover and process until pureed.
Strain; add to rhubarb mixture.
Stir in softened gelatin.
Cook over low heat for 3-5 minutes or until gelatin is dissolved, stirring occasionally.
In small mixing bowl, beat cream and remaining sugar until stiff peaks form.
Fold into rhubarb mixture.
Spoon into dessert glasses or bowls.
Cover and refrigerate for 4 hours or overnight.
Note: Prep time does not include chilling time.

Sun, 05 Jul 2026 00:00:00 GMT

Decadent Chocolate Cake with Raspberry Sauce

Ingredients

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Instructions

Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Decadent Chocolate Cake with Raspberry Sauce

Ingredients

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Instructions

Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Decadent Chocolate Cake with Raspberry Sauce

Ingredients

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Instructions

Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Decadent Chocolate Cake with Raspberry Sauce

Ingredients

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Instructions

Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Berry Salad

Ingredients

1/2 cup (11/2 ounces) coarsely chopped dried mission figs
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 cup cherry preserves
11/2 teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries hulled and quartered
11/2 cups fresh blueberries
Kosher salt
Freshly ground black pepper
11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
11/2 cups fresh raspberries
11/2 cups fresh blackberries
1 large egg white
1/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
21/2 cups (12 ounces) blanched whole almonds
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon cayenne pepper

Instructions

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
Almonds:
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Berry Salad

Ingredients

1/2 cup (11/2 ounces) coarsely chopped dried mission figs
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 cup cherry preserves
11/2 teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries hulled and quartered
11/2 cups fresh blueberries
Kosher salt
Freshly ground black pepper
11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
11/2 cups fresh raspberries
11/2 cups fresh blackberries
1 large egg white
1/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
21/2 cups (12 ounces) blanched whole almonds
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon cayenne pepper

Instructions

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
Almonds:
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Berry Salad

Ingredients

1/2 cup (11/2 ounces) coarsely chopped dried mission figs
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 cup cherry preserves
11/2 teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries hulled and quartered
11/2 cups fresh blueberries
Kosher salt
Freshly ground black pepper
11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
11/2 cups fresh raspberries
11/2 cups fresh blackberries
1 large egg white
1/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
21/2 cups (12 ounces) blanched whole almonds
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon cayenne pepper

Instructions

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
Almonds:
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Berry Salad

Ingredients

1/2 cup (11/2 ounces) coarsely chopped dried mission figs
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 cup cherry preserves
11/2 teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries hulled and quartered
11/2 cups fresh blueberries
Kosher salt
Freshly ground black pepper
11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
11/2 cups fresh raspberries
11/2 cups fresh blackberries
1 large egg white
1/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
21/2 cups (12 ounces) blanched whole almonds
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon cayenne pepper

Instructions

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
Almonds:
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Bread

Ingredients

3 eggs
1 cup oil (my preference is to sub applesauce to reduce the amount of oil)
2 cups sugar
2 cups frozen raspberries, thawed
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup walnuts, chopped
3 teaspoons cinnamon (or less to suit your tastes)
1 teaspoon vanilla

Instructions

Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Bread

Ingredients

3 eggs
1 cup oil (my preference is to sub applesauce to reduce the amount of oil)
2 cups sugar
2 cups frozen raspberries, thawed
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup walnuts, chopped
3 teaspoons cinnamon (or less to suit your tastes)
1 teaspoon vanilla

Instructions

Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Bread

Ingredients

3 eggs
1 cup oil (my preference is to sub applesauce to reduce the amount of oil)
2 cups sugar
2 cups frozen raspberries, thawed
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup walnuts, chopped
3 teaspoons cinnamon (or less to suit your tastes)
1 teaspoon vanilla

Instructions

Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Bread

Ingredients

3 eggs
1 cup oil (my preference is to sub applesauce to reduce the amount of oil)
2 cups sugar
2 cups frozen raspberries, thawed
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup walnuts, chopped
3 teaspoons cinnamon (or less to suit your tastes)
1 teaspoon vanilla

Instructions

Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Gelatin Salad Delight Recipe

Ingredients

1 pkg raspberry gelatin
1 cup boiling water
1 cup vanilla ice cream
3 Tbsp orange juice
1 - 8 3/4-oz can crushed pineapple
1/2 cup chopped walnuts

Instructions

Prep does not include chill time
Empty gelatin into bowl, add boiling water and stir until gelatin is
dissolved.
Add ice cream and stir until melted.
Add orange juice,undrained pineapple and walnuts.
Turn into a mold.
Chill.
As mixture cools, it separates into layers
May be served as a salad or dessert!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Gelatin Salad Delight Recipe

Ingredients

1 pkg raspberry gelatin
1 cup boiling water
1 cup vanilla ice cream
3 Tbsp orange juice
1 - 8 3/4-oz can crushed pineapple
1/2 cup chopped walnuts

Instructions

Prep does not include chill time
Empty gelatin into bowl, add boiling water and stir until gelatin is
dissolved.
Add ice cream and stir until melted.
Add orange juice,undrained pineapple and walnuts.
Turn into a mold.
Chill.
As mixture cools, it separates into layers
May be served as a salad or dessert!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Gelatin Salad Delight Recipe

Ingredients

1 pkg raspberry gelatin
1 cup boiling water
1 cup vanilla ice cream
3 Tbsp orange juice
1 - 8 3/4-oz can crushed pineapple
1/2 cup chopped walnuts

Instructions

Prep does not include chill time
Empty gelatin into bowl, add boiling water and stir until gelatin is
dissolved.
Add ice cream and stir until melted.
Add orange juice,undrained pineapple and walnuts.
Turn into a mold.
Chill.
As mixture cools, it separates into layers
May be served as a salad or dessert!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Gelatin Salad Delight Recipe

Ingredients

1 pkg raspberry gelatin
1 cup boiling water
1 cup vanilla ice cream
3 Tbsp orange juice
1 - 8 3/4-oz can crushed pineapple
1/2 cup chopped walnuts

Instructions

Prep does not include chill time
Empty gelatin into bowl, add boiling water and stir until gelatin is
dissolved.
Add ice cream and stir until melted.
Add orange juice,undrained pineapple and walnuts.
Turn into a mold.
Chill.
As mixture cools, it separates into layers
May be served as a salad or dessert!

Sun, 05 Jul 2026 00:00:00 GMT

BLUEBERRY-LEMON CHEESECAKE ALMOND STREUSEL BREAD

Ingredients

CHEESECAKE FILLING:
8 ounces cream cheese at room temperature
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
STREUSEL:
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons brown sugar packed
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
BREAD:
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter softened
1 large egg
1/2 cup Almond Cooking Milk plus 2 tablespoons
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Instructions

PREHEAT oven to 325° F. Grease and flour 9 x 5-inch loaf pan.
FOR CHEESECAKE FILLING:
BEAT cream cheese in small mixer bowl until smooth. Add sugar, egg, vanilla extract and lemon zest; mix until smooth. Set aside.
FOR STREUSEL TOPPING:
COMBINE flour, butter, brown sugar and cinnamon in small bowl with fork until mixture resembles coarse crumbs. Stir in almonds. Set aside.
FOR BREAD:
COMBINE flour, cinnamon, baking powder and salt in small bowl. Beat sugar and softened butter in large mixer bowl until mixture is grainy. Add egg; beat well. With mixer on low, add almond milk and vanilla extract. Gradually add flour mixture until incorporated. Mixture will be thick. Gently stir in blueberries.
SPREAD half of bread batter evenly into prepared pan. Gently pour cheesecake filling over bread batter. Sprinkle batter with 1/4 cup streusel. Dollop small amounts of remaining bread batter over streusel topping; use back of spoon to gently spread evenly. Sprinkle with remaining streusel.
BAKE for 1 hour 15 to 1 hour 25 minutes. Cool in pan on wire rack for 15 minutes. Run knife around edge of bread. Remove bread to wire rack to cool completely before slicing. Store covered in refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

BLUEBERRY-LEMON CHEESECAKE ALMOND STREUSEL BREAD

Ingredients

CHEESECAKE FILLING:
8 ounces cream cheese at room temperature
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
STREUSEL:
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons brown sugar packed
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
BREAD:
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter softened
1 large egg
1/2 cup Almond Cooking Milk plus 2 tablespoons
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Instructions

PREHEAT oven to 325° F. Grease and flour 9 x 5-inch loaf pan.
FOR CHEESECAKE FILLING:
BEAT cream cheese in small mixer bowl until smooth. Add sugar, egg, vanilla extract and lemon zest; mix until smooth. Set aside.
FOR STREUSEL TOPPING:
COMBINE flour, butter, brown sugar and cinnamon in small bowl with fork until mixture resembles coarse crumbs. Stir in almonds. Set aside.
FOR BREAD:
COMBINE flour, cinnamon, baking powder and salt in small bowl. Beat sugar and softened butter in large mixer bowl until mixture is grainy. Add egg; beat well. With mixer on low, add almond milk and vanilla extract. Gradually add flour mixture until incorporated. Mixture will be thick. Gently stir in blueberries.
SPREAD half of bread batter evenly into prepared pan. Gently pour cheesecake filling over bread batter. Sprinkle batter with 1/4 cup streusel. Dollop small amounts of remaining bread batter over streusel topping; use back of spoon to gently spread evenly. Sprinkle with remaining streusel.
BAKE for 1 hour 15 to 1 hour 25 minutes. Cool in pan on wire rack for 15 minutes. Run knife around edge of bread. Remove bread to wire rack to cool completely before slicing. Store covered in refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

BLUEBERRY-LEMON CHEESECAKE ALMOND STREUSEL BREAD

Ingredients

CHEESECAKE FILLING:
8 ounces cream cheese at room temperature
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
STREUSEL:
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons brown sugar packed
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
BREAD:
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter softened
1 large egg
1/2 cup Almond Cooking Milk plus 2 tablespoons
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Instructions

PREHEAT oven to 325° F. Grease and flour 9 x 5-inch loaf pan.
FOR CHEESECAKE FILLING:
BEAT cream cheese in small mixer bowl until smooth. Add sugar, egg, vanilla extract and lemon zest; mix until smooth. Set aside.
FOR STREUSEL TOPPING:
COMBINE flour, butter, brown sugar and cinnamon in small bowl with fork until mixture resembles coarse crumbs. Stir in almonds. Set aside.
FOR BREAD:
COMBINE flour, cinnamon, baking powder and salt in small bowl. Beat sugar and softened butter in large mixer bowl until mixture is grainy. Add egg; beat well. With mixer on low, add almond milk and vanilla extract. Gradually add flour mixture until incorporated. Mixture will be thick. Gently stir in blueberries.
SPREAD half of bread batter evenly into prepared pan. Gently pour cheesecake filling over bread batter. Sprinkle batter with 1/4 cup streusel. Dollop small amounts of remaining bread batter over streusel topping; use back of spoon to gently spread evenly. Sprinkle with remaining streusel.
BAKE for 1 hour 15 to 1 hour 25 minutes. Cool in pan on wire rack for 15 minutes. Run knife around edge of bread. Remove bread to wire rack to cool completely before slicing. Store covered in refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

BLUEBERRY-LEMON CHEESECAKE ALMOND STREUSEL BREAD

Ingredients

CHEESECAKE FILLING:
8 ounces cream cheese at room temperature
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
STREUSEL:
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons brown sugar packed
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds
BREAD:
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter softened
1 large egg
1/2 cup Almond Cooking Milk plus 2 tablespoons
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

Instructions

PREHEAT oven to 325° F. Grease and flour 9 x 5-inch loaf pan.
FOR CHEESECAKE FILLING:
BEAT cream cheese in small mixer bowl until smooth. Add sugar, egg, vanilla extract and lemon zest; mix until smooth. Set aside.
FOR STREUSEL TOPPING:
COMBINE flour, butter, brown sugar and cinnamon in small bowl with fork until mixture resembles coarse crumbs. Stir in almonds. Set aside.
FOR BREAD:
COMBINE flour, cinnamon, baking powder and salt in small bowl. Beat sugar and softened butter in large mixer bowl until mixture is grainy. Add egg; beat well. With mixer on low, add almond milk and vanilla extract. Gradually add flour mixture until incorporated. Mixture will be thick. Gently stir in blueberries.
SPREAD half of bread batter evenly into prepared pan. Gently pour cheesecake filling over bread batter. Sprinkle batter with 1/4 cup streusel. Dollop small amounts of remaining bread batter over streusel topping; use back of spoon to gently spread evenly. Sprinkle with remaining streusel.
BAKE for 1 hour 15 to 1 hour 25 minutes. Cool in pan on wire rack for 15 minutes. Run knife around edge of bread. Remove bread to wire rack to cool completely before slicing. Store covered in refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Rhubarb Raspberry Custard Pie

Ingredients

1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Instructions

In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
Add eggs.
Beat till well blended.
Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
Pour the egg mixture over fruit.
Cover the edges with foil to prevent overbrowning.
Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
Cut in butter, until the size of a small pea.
Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
Leave a 5" circle in the center uncovered.
Return to oven for 5 more minutes.
Cool on wire rack.
Cover and chill any leftovers-- if you have any!

Sun, 05 Jul 2026 00:00:00 GMT

Rhubarb Raspberry Custard Pie

Ingredients

1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Instructions

In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
Add eggs.
Beat till well blended.
Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
Pour the egg mixture over fruit.
Cover the edges with foil to prevent overbrowning.
Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
Cut in butter, until the size of a small pea.
Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
Leave a 5" circle in the center uncovered.
Return to oven for 5 more minutes.
Cool on wire rack.
Cover and chill any leftovers-- if you have any!

Sun, 05 Jul 2026 00:00:00 GMT

Rhubarb Raspberry Custard Pie

Ingredients

1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Instructions

In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
Add eggs.
Beat till well blended.
Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
Pour the egg mixture over fruit.
Cover the edges with foil to prevent overbrowning.
Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
Cut in butter, until the size of a small pea.
Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
Leave a 5" circle in the center uncovered.
Return to oven for 5 more minutes.
Cool on wire rack.
Cover and chill any leftovers-- if you have any!

Sun, 05 Jul 2026 00:00:00 GMT

Rhubarb Raspberry Custard Pie

Ingredients

1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Instructions

In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
Add eggs.
Beat till well blended.
Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
Pour the egg mixture over fruit.
Cover the edges with foil to prevent overbrowning.
Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
Cut in butter, until the size of a small pea.
Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
Leave a 5" circle in the center uncovered.
Return to oven for 5 more minutes.
Cool on wire rack.
Cover and chill any leftovers-- if you have any!

Sun, 05 Jul 2026 00:00:00 GMT

A Crisp and Fruity Breakfast

Ingredients

1 1/4 cups Kashi GOLEAN Crisp
3/4 cup Blueberries
1/2 cup Raspberries
3/4 cup Lowfat Milk

Instructions

One ingredient at a time, just like it shows!

Sun, 05 Jul 2026 00:00:00 GMT

A Crisp and Fruity Breakfast

Ingredients

1 1/4 cups Kashi GOLEAN Crisp
3/4 cup Blueberries
1/2 cup Raspberries
3/4 cup Lowfat Milk

Instructions

One ingredient at a time, just like it shows!

Sun, 05 Jul 2026 00:00:00 GMT

A Crisp and Fruity Breakfast

Ingredients

1 1/4 cups Kashi GOLEAN Crisp
3/4 cup Blueberries
1/2 cup Raspberries
3/4 cup Lowfat Milk

Instructions

One ingredient at a time, just like it shows!

Sun, 05 Jul 2026 00:00:00 GMT

A Crisp and Fruity Breakfast

Ingredients

1 1/4 cups Kashi GOLEAN Crisp
3/4 cup Blueberries
1/2 cup Raspberries
3/4 cup Lowfat Milk

Instructions

One ingredient at a time, just like it shows!

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Chicken with Cucumber, Radish and Cherry Tomato

Ingredients

1/4 cup white-wine vinegar plus more to taste
1/4 cup water
1 teaspoon sugar
2 cloves garlic smashed
1 small jalapeno chile stem, ribs, and seeds removed (optional), quartered
Salt and pepper coarse, freshly ground
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes very thinly sliced
8 ounces cherry tomatoes halved, or quartered if large
1 small red onion cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil oil
1 cup fresh mint torn into 1/2-inch pieces, plus sprigs for garnish

Instructions

Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Chicken with Cucumber, Radish and Cherry Tomato

Ingredients

1/4 cup white-wine vinegar plus more to taste
1/4 cup water
1 teaspoon sugar
2 cloves garlic smashed
1 small jalapeno chile stem, ribs, and seeds removed (optional), quartered
Salt and pepper coarse, freshly ground
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes very thinly sliced
8 ounces cherry tomatoes halved, or quartered if large
1 small red onion cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil oil
1 cup fresh mint torn into 1/2-inch pieces, plus sprigs for garnish

Instructions

Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Chicken with Cucumber, Radish and Cherry Tomato

Ingredients

1/4 cup white-wine vinegar plus more to taste
1/4 cup water
1 teaspoon sugar
2 cloves garlic smashed
1 small jalapeno chile stem, ribs, and seeds removed (optional), quartered
Salt and pepper coarse, freshly ground
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes very thinly sliced
8 ounces cherry tomatoes halved, or quartered if large
1 small red onion cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil oil
1 cup fresh mint torn into 1/2-inch pieces, plus sprigs for garnish

Instructions

Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Chicken with Cucumber, Radish and Cherry Tomato

Ingredients

1/4 cup white-wine vinegar plus more to taste
1/4 cup water
1 teaspoon sugar
2 cloves garlic smashed
1 small jalapeno chile stem, ribs, and seeds removed (optional), quartered
Salt and pepper coarse, freshly ground
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes very thinly sliced
8 ounces cherry tomatoes halved, or quartered if large
1 small red onion cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil oil
1 cup fresh mint torn into 1/2-inch pieces, plus sprigs for garnish

Instructions

Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Sun, 05 Jul 2026 00:00:00 GMT

Low-Fat- New Chocolate Decadence

Ingredients

5 oz Bittersweet chocolate or semisweet
1 Egg separated
Creme Fraiche Enlightened
1 ts Vanilla extract
1 Egg white
2 tb All purpose flour
3/4 c Low-fat milk
1/8 ts Cream of tartar
8 8-Inch round cake pan; 1 1/2-inch deep (no springf
1 Whole egg
2/3 c sugar Plus 1/4 cup
1 1/4 c Raspberry Sauce recipe follows
1/2 c Process Cocoa Plus 1/2 tablespoon
Baking pan at least 2 inches, large enough to hold

Instructions

Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom of 8 inch round cake pan with a round of parchment paper and grease pan sides with vegetable oil of butter. Put a kettle of water on to boil. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 yolk in a small bowl with vanilla. Place the 2 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2 quart heavy-bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan. Bake for exactly 30 minutes. The surface of the cake will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months. To serve slide a thin knife around the sides of the pan to release cake. Place a piece of waxed paper on top of cake. Invert a plate on top of the waxed paper and invert cake onto plate. Remove pan and peel away paper liner. Turn cake right side up again and remove waxed paper. Cut with a sharp knife dipped in hot water and wiped dry before each slice. Serve with Raspberry Sauce and Enlightened Creme Fraiche, if desired. S: 10 to 12 servings Recipe by: CHEF DU JOURSHOW #DJ9150

Sun, 05 Jul 2026 00:00:00 GMT

Low-Fat- New Chocolate Decadence

Ingredients

5 oz Bittersweet chocolate or semisweet
1 Egg separated
Creme Fraiche Enlightened
1 ts Vanilla extract
1 Egg white
2 tb All purpose flour
3/4 c Low-fat milk
1/8 ts Cream of tartar
8 8-Inch round cake pan; 1 1/2-inch deep (no springf
1 Whole egg
2/3 c sugar Plus 1/4 cup
1 1/4 c Raspberry Sauce recipe follows
1/2 c Process Cocoa Plus 1/2 tablespoon
Baking pan at least 2 inches, large enough to hold

Instructions

Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom of 8 inch round cake pan with a round of parchment paper and grease pan sides with vegetable oil of butter. Put a kettle of water on to boil. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 yolk in a small bowl with vanilla. Place the 2 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2 quart heavy-bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan. Bake for exactly 30 minutes. The surface of the cake will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months. To serve slide a thin knife around the sides of the pan to release cake. Place a piece of waxed paper on top of cake. Invert a plate on top of the waxed paper and invert cake onto plate. Remove pan and peel away paper liner. Turn cake right side up again and remove waxed paper. Cut with a sharp knife dipped in hot water and wiped dry before each slice. Serve with Raspberry Sauce and Enlightened Creme Fraiche, if desired. S: 10 to 12 servings Recipe by: CHEF DU JOURSHOW #DJ9150

Sun, 05 Jul 2026 00:00:00 GMT

Low-Fat- New Chocolate Decadence

Ingredients

5 oz Bittersweet chocolate or semisweet
1 Egg separated
Creme Fraiche Enlightened
1 ts Vanilla extract
1 Egg white
2 tb All purpose flour
3/4 c Low-fat milk
1/8 ts Cream of tartar
8 8-Inch round cake pan; 1 1/2-inch deep (no springf
1 Whole egg
2/3 c sugar Plus 1/4 cup
1 1/4 c Raspberry Sauce recipe follows
1/2 c Process Cocoa Plus 1/2 tablespoon
Baking pan at least 2 inches, large enough to hold

Instructions

Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom of 8 inch round cake pan with a round of parchment paper and grease pan sides with vegetable oil of butter. Put a kettle of water on to boil. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 yolk in a small bowl with vanilla. Place the 2 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2 quart heavy-bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan. Bake for exactly 30 minutes. The surface of the cake will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months. To serve slide a thin knife around the sides of the pan to release cake. Place a piece of waxed paper on top of cake. Invert a plate on top of the waxed paper and invert cake onto plate. Remove pan and peel away paper liner. Turn cake right side up again and remove waxed paper. Cut with a sharp knife dipped in hot water and wiped dry before each slice. Serve with Raspberry Sauce and Enlightened Creme Fraiche, if desired. S: 10 to 12 servings Recipe by: CHEF DU JOURSHOW #DJ9150

Sun, 05 Jul 2026 00:00:00 GMT

Low-Fat- New Chocolate Decadence

Ingredients

5 oz Bittersweet chocolate or semisweet
1 Egg separated
Creme Fraiche Enlightened
1 ts Vanilla extract
1 Egg white
2 tb All purpose flour
3/4 c Low-fat milk
1/8 ts Cream of tartar
8 8-Inch round cake pan; 1 1/2-inch deep (no springf
1 Whole egg
2/3 c sugar Plus 1/4 cup
1 1/4 c Raspberry Sauce recipe follows
1/2 c Process Cocoa Plus 1/2 tablespoon
Baking pan at least 2 inches, large enough to hold

Instructions

Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom of 8 inch round cake pan with a round of parchment paper and grease pan sides with vegetable oil of butter. Put a kettle of water on to boil. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 yolk in a small bowl with vanilla. Place the 2 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2 quart heavy-bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan. Bake for exactly 30 minutes. The surface of the cake will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months. To serve slide a thin knife around the sides of the pan to release cake. Place a piece of waxed paper on top of cake. Invert a plate on top of the waxed paper and invert cake onto plate. Remove pan and peel away paper liner. Turn cake right side up again and remove waxed paper. Cut with a sharp knife dipped in hot water and wiped dry before each slice. Serve with Raspberry Sauce and Enlightened Creme Fraiche, if desired. S: 10 to 12 servings Recipe by: CHEF DU JOURSHOW #DJ9150

Sun, 05 Jul 2026 00:00:00 GMT

Black Raspberry Cobbler

Ingredients

0.5 cup melted butter
1.25 cups white sugar
1 cup all-purpose flour
0.75 cup milk
1.5 teaspoons baking powder
2.5 cups black raspberries

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into an 11x7-inch baking dish.
Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Black Raspberry Cobbler

Ingredients

0.5 cup melted butter
1.25 cups white sugar
1 cup all-purpose flour
0.75 cup milk
1.5 teaspoons baking powder
2.5 cups black raspberries

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into an 11x7-inch baking dish.
Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Black Raspberry Cobbler

Ingredients

0.5 cup melted butter
1.25 cups white sugar
1 cup all-purpose flour
0.75 cup milk
1.5 teaspoons baking powder
2.5 cups black raspberries

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into an 11x7-inch baking dish.
Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Black Raspberry Cobbler

Ingredients

0.5 cup melted butter
1.25 cups white sugar
1 cup all-purpose flour
0.75 cup milk
1.5 teaspoons baking powder
2.5 cups black raspberries

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into an 11x7-inch baking dish.
Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Dressed Coleslaw

Ingredients

0.25 cup fresh raspberries
3 tablespoons raspberry vinegar
3 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper
0.25 cup plus 2 tablespoons olive oil
0.75 pound red cabbage (thinly sliced)
0.75 pound green cabbage (thinly sliced)

Instructions

In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.
In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Dressed Coleslaw

Ingredients

0.25 cup fresh raspberries
3 tablespoons raspberry vinegar
3 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper
0.25 cup plus 2 tablespoons olive oil
0.75 pound red cabbage (thinly sliced)
0.75 pound green cabbage (thinly sliced)

Instructions

In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.
In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Dressed Coleslaw

Ingredients

0.25 cup fresh raspberries
3 tablespoons raspberry vinegar
3 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper
0.25 cup plus 2 tablespoons olive oil
0.75 pound red cabbage (thinly sliced)
0.75 pound green cabbage (thinly sliced)

Instructions

In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.
In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Dressed Coleslaw

Ingredients

0.25 cup fresh raspberries
3 tablespoons raspberry vinegar
3 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper
0.25 cup plus 2 tablespoons olive oil
0.75 pound red cabbage (thinly sliced)
0.75 pound green cabbage (thinly sliced)

Instructions

In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.
In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.

Sun, 05 Jul 2026 00:00:00 GMT

Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal)

Ingredients

2 pieces firm white fish fillets ((around 150 - 200g / 5 - 7 oz each) (with or without skin, your choice) (see notes))
6 baby / chat / new potatoes ((about the size of a golf ball) (see notes))
7 oz / 200 g green beans (, trimmed)
1 tbsp fresh parsley (, finely chopped)
2 tbsp olive oil
3 tbsp plain flour
1 tsp salt
Black pepper
1/3 cup white wine
1/2 cup water
1 - 2 tbsp fresh lemon juice ((adjust to your taste))
2 tbsp butter
1 tbsp baby capers ((canned))
Salt and pepper

Instructions

Cook the potatoes in the microwave for 2 minutes, turn potatoes, then cook for another 1 1/2 - 2 minutes. You will be able to tell by squeezing them if they are ready. Don't worry if the skin bursts, you are smashing them anyway.
Use the side of a knife, meat mallet or your hand (covered with a dish cloth) and smash each potato so they are flattened to around 1.5cm/ 0.5" thick with a flattish surface. Sprinkle with a pinch of salt.
Meanwhile, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.
Heat olive oil in a non stick pan over high heat. Place fish and potatoes in the pan. Press the potatoes down lightly with a spatula to help it crisp up.
Cook the first side of both the fish and potatoes for around 2 minutes until golden brown, then turn. Make sure the potato is crispy and brown.
Cook the other side of the fish for 1 1/2 minutes (also see notes for fish cooking time). Then remove from the pan onto a plate and cover loosely with foil.
Give the potatoes another 30 seconds to 1 minute to make it nice and brown and crispy, then remove from the pan.
Turn heat down to medium high.
Add wine and water to the pan. Scrape the brown bits off the bottom of the pan and mix it in. When the liquid comes to a rapid simmer, add the beans.
Shake the pan occasionally to help the beans cook evenly. Cook the beans in the liquid for around 1 1/2 minutes until "tender crisp" (i.e. cooked but still crisp) and remove from pan. If the liquid reduces too much while cooking the beans (which might be the case if you are using a very large heavy based pan), just add a splash of water.
Remove pan from heat. By the time you remove the beans, there should just be a bit of sauce left at the bottom of the fry pan, not even covering the entire base of the fry pan.
Add lemon juice then stir through butter and capers. Adjust seasoning to taste with salt and pepper.
To Serve
Place half the beans on each plate and place 3 potatoes on top. Top with a piece of fish. Spoon over the Sauce onto each fish and scatter with parsley. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal)

Ingredients

2 pieces firm white fish fillets ((around 150 - 200g / 5 - 7 oz each) (with or without skin, your choice) (see notes))
6 baby / chat / new potatoes ((about the size of a golf ball) (see notes))
7 oz / 200 g green beans (, trimmed)
1 tbsp fresh parsley (, finely chopped)
2 tbsp olive oil
3 tbsp plain flour
1 tsp salt
Black pepper
1/3 cup white wine
1/2 cup water
1 - 2 tbsp fresh lemon juice ((adjust to your taste))
2 tbsp butter
1 tbsp baby capers ((canned))
Salt and pepper

Instructions

Cook the potatoes in the microwave for 2 minutes, turn potatoes, then cook for another 1 1/2 - 2 minutes. You will be able to tell by squeezing them if they are ready. Don't worry if the skin bursts, you are smashing them anyway.
Use the side of a knife, meat mallet or your hand (covered with a dish cloth) and smash each potato so they are flattened to around 1.5cm/ 0.5" thick with a flattish surface. Sprinkle with a pinch of salt.
Meanwhile, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.
Heat olive oil in a non stick pan over high heat. Place fish and potatoes in the pan. Press the potatoes down lightly with a spatula to help it crisp up.
Cook the first side of both the fish and potatoes for around 2 minutes until golden brown, then turn. Make sure the potato is crispy and brown.
Cook the other side of the fish for 1 1/2 minutes (also see notes for fish cooking time). Then remove from the pan onto a plate and cover loosely with foil.
Give the potatoes another 30 seconds to 1 minute to make it nice and brown and crispy, then remove from the pan.
Turn heat down to medium high.
Add wine and water to the pan. Scrape the brown bits off the bottom of the pan and mix it in. When the liquid comes to a rapid simmer, add the beans.
Shake the pan occasionally to help the beans cook evenly. Cook the beans in the liquid for around 1 1/2 minutes until "tender crisp" (i.e. cooked but still crisp) and remove from pan. If the liquid reduces too much while cooking the beans (which might be the case if you are using a very large heavy based pan), just add a splash of water.
Remove pan from heat. By the time you remove the beans, there should just be a bit of sauce left at the bottom of the fry pan, not even covering the entire base of the fry pan.
Add lemon juice then stir through butter and capers. Adjust seasoning to taste with salt and pepper.
To Serve
Place half the beans on each plate and place 3 potatoes on top. Top with a piece of fish. Spoon over the Sauce onto each fish and scatter with parsley. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal)

Ingredients

2 pieces firm white fish fillets ((around 150 - 200g / 5 - 7 oz each) (with or without skin, your choice) (see notes))
6 baby / chat / new potatoes ((about the size of a golf ball) (see notes))
7 oz / 200 g green beans (, trimmed)
1 tbsp fresh parsley (, finely chopped)
2 tbsp olive oil
3 tbsp plain flour
1 tsp salt
Black pepper
1/3 cup white wine
1/2 cup water
1 - 2 tbsp fresh lemon juice ((adjust to your taste))
2 tbsp butter
1 tbsp baby capers ((canned))
Salt and pepper

Instructions

Cook the potatoes in the microwave for 2 minutes, turn potatoes, then cook for another 1 1/2 - 2 minutes. You will be able to tell by squeezing them if they are ready. Don't worry if the skin bursts, you are smashing them anyway.
Use the side of a knife, meat mallet or your hand (covered with a dish cloth) and smash each potato so they are flattened to around 1.5cm/ 0.5" thick with a flattish surface. Sprinkle with a pinch of salt.
Meanwhile, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.
Heat olive oil in a non stick pan over high heat. Place fish and potatoes in the pan. Press the potatoes down lightly with a spatula to help it crisp up.
Cook the first side of both the fish and potatoes for around 2 minutes until golden brown, then turn. Make sure the potato is crispy and brown.
Cook the other side of the fish for 1 1/2 minutes (also see notes for fish cooking time). Then remove from the pan onto a plate and cover loosely with foil.
Give the potatoes another 30 seconds to 1 minute to make it nice and brown and crispy, then remove from the pan.
Turn heat down to medium high.
Add wine and water to the pan. Scrape the brown bits off the bottom of the pan and mix it in. When the liquid comes to a rapid simmer, add the beans.
Shake the pan occasionally to help the beans cook evenly. Cook the beans in the liquid for around 1 1/2 minutes until "tender crisp" (i.e. cooked but still crisp) and remove from pan. If the liquid reduces too much while cooking the beans (which might be the case if you are using a very large heavy based pan), just add a splash of water.
Remove pan from heat. By the time you remove the beans, there should just be a bit of sauce left at the bottom of the fry pan, not even covering the entire base of the fry pan.
Add lemon juice then stir through butter and capers. Adjust seasoning to taste with salt and pepper.
To Serve
Place half the beans on each plate and place 3 potatoes on top. Top with a piece of fish. Spoon over the Sauce onto each fish and scatter with parsley. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Fish Piccata With Crispy Smashed Potatoes (15 Minute Meal)

Ingredients

2 pieces firm white fish fillets ((around 150 - 200g / 5 - 7 oz each) (with or without skin, your choice) (see notes))
6 baby / chat / new potatoes ((about the size of a golf ball) (see notes))
7 oz / 200 g green beans (, trimmed)
1 tbsp fresh parsley (, finely chopped)
2 tbsp olive oil
3 tbsp plain flour
1 tsp salt
Black pepper
1/3 cup white wine
1/2 cup water
1 - 2 tbsp fresh lemon juice ((adjust to your taste))
2 tbsp butter
1 tbsp baby capers ((canned))
Salt and pepper

Instructions

Cook the potatoes in the microwave for 2 minutes, turn potatoes, then cook for another 1 1/2 - 2 minutes. You will be able to tell by squeezing them if they are ready. Don't worry if the skin bursts, you are smashing them anyway.
Use the side of a knife, meat mallet or your hand (covered with a dish cloth) and smash each potato so they are flattened to around 1.5cm/ 0.5" thick with a flattish surface. Sprinkle with a pinch of salt.
Meanwhile, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.
Heat olive oil in a non stick pan over high heat. Place fish and potatoes in the pan. Press the potatoes down lightly with a spatula to help it crisp up.
Cook the first side of both the fish and potatoes for around 2 minutes until golden brown, then turn. Make sure the potato is crispy and brown.
Cook the other side of the fish for 1 1/2 minutes (also see notes for fish cooking time). Then remove from the pan onto a plate and cover loosely with foil.
Give the potatoes another 30 seconds to 1 minute to make it nice and brown and crispy, then remove from the pan.
Turn heat down to medium high.
Add wine and water to the pan. Scrape the brown bits off the bottom of the pan and mix it in. When the liquid comes to a rapid simmer, add the beans.
Shake the pan occasionally to help the beans cook evenly. Cook the beans in the liquid for around 1 1/2 minutes until "tender crisp" (i.e. cooked but still crisp) and remove from pan. If the liquid reduces too much while cooking the beans (which might be the case if you are using a very large heavy based pan), just add a splash of water.
Remove pan from heat. By the time you remove the beans, there should just be a bit of sauce left at the bottom of the fry pan, not even covering the entire base of the fry pan.
Add lemon juice then stir through butter and capers. Adjust seasoning to taste with salt and pepper.
To Serve
Place half the beans on each plate and place 3 potatoes on top. Top with a piece of fish. Spoon over the Sauce onto each fish and scatter with parsley. Serve immediately.

Sun, 05 Jul 2026 00:00:00 GMT

Double Chocolate-Raspberry Upside Down Cupcakes

Ingredients

1/4 cup butter, softened at room temperature
1 egg
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk (if you don't have buttermilk, make sour milk by adding 1/2 teaspoon of lemon juice to 1/2 cup of mil)
3/4 cup raspberries
2 tablespoons butter
3 tablespoons unsweetened cocoa
2 -3 tablespoons water
1/2 teaspoon vanilla extract
1 cup icing sugar

Instructions

Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
Alternate adding flour mixture and buttermilk to butter mixture until well combined.
Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
Prepare Chocolate Glaze (directions below).
In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.

Sun, 05 Jul 2026 00:00:00 GMT

Double Chocolate-Raspberry Upside Down Cupcakes

Ingredients

1/4 cup butter, softened at room temperature
1 egg
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk (if you don't have buttermilk, make sour milk by adding 1/2 teaspoon of lemon juice to 1/2 cup of mil)
3/4 cup raspberries
2 tablespoons butter
3 tablespoons unsweetened cocoa
2 -3 tablespoons water
1/2 teaspoon vanilla extract
1 cup icing sugar

Instructions

Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
Alternate adding flour mixture and buttermilk to butter mixture until well combined.
Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
Prepare Chocolate Glaze (directions below).
In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.

Sun, 05 Jul 2026 00:00:00 GMT

Double Chocolate-Raspberry Upside Down Cupcakes

Ingredients

1/4 cup butter, softened at room temperature
1 egg
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk (if you don't have buttermilk, make sour milk by adding 1/2 teaspoon of lemon juice to 1/2 cup of mil)
3/4 cup raspberries
2 tablespoons butter
3 tablespoons unsweetened cocoa
2 -3 tablespoons water
1/2 teaspoon vanilla extract
1 cup icing sugar

Instructions

Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
Alternate adding flour mixture and buttermilk to butter mixture until well combined.
Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
Prepare Chocolate Glaze (directions below).
In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.

Sun, 05 Jul 2026 00:00:00 GMT

Double Chocolate-Raspberry Upside Down Cupcakes

Ingredients

1/4 cup butter, softened at room temperature
1 egg
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk (if you don't have buttermilk, make sour milk by adding 1/2 teaspoon of lemon juice to 1/2 cup of mil)
3/4 cup raspberries
2 tablespoons butter
3 tablespoons unsweetened cocoa
2 -3 tablespoons water
1/2 teaspoon vanilla extract
1 cup icing sugar

Instructions

Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
Alternate adding flour mixture and buttermilk to butter mixture until well combined.
Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
Prepare Chocolate Glaze (directions below).
In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Strawberries With Black Pepper Ice Cream

Ingredients

1 1/2 pints premium vanilla ice cream
1 1/2 tablespoons medium ground black pepper
12 fresh rosemary skewers
24 fresh strawberries, stemmed and halved
1/2 cup ruby port
1/4 cup sugar
1/4 cup sugar
3 tablespoons butter
2 tablespoons cocoa
1/4 teaspoon vanilla extract
1 pinch salt
1/3 cup all-purpose flour

Instructions

To make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minute or until slightly softened. Gently stir in pepper. Place in freezer until firm.
Make cocoa wafers - or buy prepared chocolate wafers.
Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves onto each skewer.
Grill skewers, cut sides down, about 4 minute or until grill marks form.
For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoons Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
To make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
To make Cocoa Wafers: Cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough.
Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to 3/8-inch thickness.
With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F oven 10 to 12 minute or just until set; wafers will firm as they cool.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Strawberries With Black Pepper Ice Cream

Ingredients

1 1/2 pints premium vanilla ice cream
1 1/2 tablespoons medium ground black pepper
12 fresh rosemary skewers
24 fresh strawberries, stemmed and halved
1/2 cup ruby port
1/4 cup sugar
1/4 cup sugar
3 tablespoons butter
2 tablespoons cocoa
1/4 teaspoon vanilla extract
1 pinch salt
1/3 cup all-purpose flour

Instructions

To make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minute or until slightly softened. Gently stir in pepper. Place in freezer until firm.
Make cocoa wafers - or buy prepared chocolate wafers.
Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves onto each skewer.
Grill skewers, cut sides down, about 4 minute or until grill marks form.
For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoons Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
To make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
To make Cocoa Wafers: Cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough.
Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to 3/8-inch thickness.
With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F oven 10 to 12 minute or just until set; wafers will firm as they cool.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Strawberries With Black Pepper Ice Cream

Ingredients

1 1/2 pints premium vanilla ice cream
1 1/2 tablespoons medium ground black pepper
12 fresh rosemary skewers
24 fresh strawberries, stemmed and halved
1/2 cup ruby port
1/4 cup sugar
1/4 cup sugar
3 tablespoons butter
2 tablespoons cocoa
1/4 teaspoon vanilla extract
1 pinch salt
1/3 cup all-purpose flour

Instructions

To make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minute or until slightly softened. Gently stir in pepper. Place in freezer until firm.
Make cocoa wafers - or buy prepared chocolate wafers.
Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves onto each skewer.
Grill skewers, cut sides down, about 4 minute or until grill marks form.
For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoons Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
To make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
To make Cocoa Wafers: Cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough.
Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to 3/8-inch thickness.
With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F oven 10 to 12 minute or just until set; wafers will firm as they cool.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Strawberries With Black Pepper Ice Cream

Ingredients

1 1/2 pints premium vanilla ice cream
1 1/2 tablespoons medium ground black pepper
12 fresh rosemary skewers
24 fresh strawberries, stemmed and halved
1/2 cup ruby port
1/4 cup sugar
1/4 cup sugar
3 tablespoons butter
2 tablespoons cocoa
1/4 teaspoon vanilla extract
1 pinch salt
1/3 cup all-purpose flour

Instructions

To make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minute or until slightly softened. Gently stir in pepper. Place in freezer until firm.
Make cocoa wafers - or buy prepared chocolate wafers.
Strip leaves from rosemary skewers, leaving 2 to 3 inches of leaves at the top. Thread 4 strawberries halves onto each skewer.
Grill skewers, cut sides down, about 4 minute or until grill marks form.
For each serving, place one 1/2-c. scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoons Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
To make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
To make Cocoa Wafers: Cream sugar and butter. Mix in cocoa, vanilla and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoons of water to make firm but pliable dough.
Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to 3/8-inch thickness.
With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F oven 10 to 12 minute or just until set; wafers will firm as they cool.

Sun, 05 Jul 2026 00:00:00 GMT

Rich Raspberry Sour Cream Pancakes

Ingredients

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1 1/4 cups sour cream
3 tablespoons milk
1 cup raspberries, rinsed and well drained
powdered sugar
1 cup raspberries, rinsed and well drained (sweetened with 1 T. sugar, if desired)

Instructions

In a large mixing bowl, sift the flour, baking soda, and salt.
In another smaller bowl, add the egg, sour cream, and milk; whisk to blend.
Add the liquid ingredients to the dry ingredients; carefully fold together (will be thick).
Heat a nonstick griddle or large skillet over medium heat.
Spray with non-stick cooking spray.
Pour or spoon approximately 1/4 cup batter onto griddle for each pancake; lower heat to medium-low.
When you see bubbles appear on the surface of the pancake, add 4-5 berries on top and press them down into batter.
Turn pancake and cook until other side is lightly browned.
Serve warm pancakes sprinkled with sweetened fresh berries and powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Rich Raspberry Sour Cream Pancakes

Ingredients

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1 1/4 cups sour cream
3 tablespoons milk
1 cup raspberries, rinsed and well drained
powdered sugar
1 cup raspberries, rinsed and well drained (sweetened with 1 T. sugar, if desired)

Instructions

In a large mixing bowl, sift the flour, baking soda, and salt.
In another smaller bowl, add the egg, sour cream, and milk; whisk to blend.
Add the liquid ingredients to the dry ingredients; carefully fold together (will be thick).
Heat a nonstick griddle or large skillet over medium heat.
Spray with non-stick cooking spray.
Pour or spoon approximately 1/4 cup batter onto griddle for each pancake; lower heat to medium-low.
When you see bubbles appear on the surface of the pancake, add 4-5 berries on top and press them down into batter.
Turn pancake and cook until other side is lightly browned.
Serve warm pancakes sprinkled with sweetened fresh berries and powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Rich Raspberry Sour Cream Pancakes

Ingredients

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1 1/4 cups sour cream
3 tablespoons milk
1 cup raspberries, rinsed and well drained
powdered sugar
1 cup raspberries, rinsed and well drained (sweetened with 1 T. sugar, if desired)

Instructions

In a large mixing bowl, sift the flour, baking soda, and salt.
In another smaller bowl, add the egg, sour cream, and milk; whisk to blend.
Add the liquid ingredients to the dry ingredients; carefully fold together (will be thick).
Heat a nonstick griddle or large skillet over medium heat.
Spray with non-stick cooking spray.
Pour or spoon approximately 1/4 cup batter onto griddle for each pancake; lower heat to medium-low.
When you see bubbles appear on the surface of the pancake, add 4-5 berries on top and press them down into batter.
Turn pancake and cook until other side is lightly browned.
Serve warm pancakes sprinkled with sweetened fresh berries and powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Rich Raspberry Sour Cream Pancakes

Ingredients

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1 1/4 cups sour cream
3 tablespoons milk
1 cup raspberries, rinsed and well drained
powdered sugar
1 cup raspberries, rinsed and well drained (sweetened with 1 T. sugar, if desired)

Instructions

In a large mixing bowl, sift the flour, baking soda, and salt.
In another smaller bowl, add the egg, sour cream, and milk; whisk to blend.
Add the liquid ingredients to the dry ingredients; carefully fold together (will be thick).
Heat a nonstick griddle or large skillet over medium heat.
Spray with non-stick cooking spray.
Pour or spoon approximately 1/4 cup batter onto griddle for each pancake; lower heat to medium-low.
When you see bubbles appear on the surface of the pancake, add 4-5 berries on top and press them down into batter.
Turn pancake and cook until other side is lightly browned.
Serve warm pancakes sprinkled with sweetened fresh berries and powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Best Blueberry Muffins with Streusel Topping

Ingredients

3 tablespoons granulated sugar
3 tablespoons dark brown sugar
Pinch salt
1/2 cup plus 3 tablespoons (3-1/2 ounces)all-purpose flour
5 tablespoons unsalted butter melted
2 cups(abt. 10 ounces) fresh blueberries picked over
1-1/8 cups plus 1 teaspoon granulated sugar divided
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large Eggs
4 tablespoons (1/2 stick) unsalted butter melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (See note)
1-1/2 teaspoons vanilla extract

Instructions

To prepare streusel topping, combine 3 tablespoons granulated sugar, dark brown sugar, pinch salt and 1/2 cup plus 3 tablespoons flour in a small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.
Adjust oven rack to upper-middle position and heat oven to 425F. Using standard muffin tins, line or spray with nonstick cooking spray. Set aside.
In a small saucepan, bring 1 cup blueberries and 1 teaspoon granulated sugar to a simmer over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10 to 15 minutes.
In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk remaining 1-1/8 cups granulated sugar and eggs together until thick and homogeneous, about 45 seconds. Slowly whisk in melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with a few spots of dry flour; do not overmix.)
Using an ice cream scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle evenly with streusel topping.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tins from front to back halfway through baking time. Cool muffins in muffin tins for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Best Blueberry Muffins with Streusel Topping

Ingredients

3 tablespoons granulated sugar
3 tablespoons dark brown sugar
Pinch salt
1/2 cup plus 3 tablespoons (3-1/2 ounces)all-purpose flour
5 tablespoons unsalted butter melted
2 cups(abt. 10 ounces) fresh blueberries picked over
1-1/8 cups plus 1 teaspoon granulated sugar divided
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large Eggs
4 tablespoons (1/2 stick) unsalted butter melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (See note)
1-1/2 teaspoons vanilla extract

Instructions

To prepare streusel topping, combine 3 tablespoons granulated sugar, dark brown sugar, pinch salt and 1/2 cup plus 3 tablespoons flour in a small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.
Adjust oven rack to upper-middle position and heat oven to 425F. Using standard muffin tins, line or spray with nonstick cooking spray. Set aside.
In a small saucepan, bring 1 cup blueberries and 1 teaspoon granulated sugar to a simmer over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10 to 15 minutes.
In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk remaining 1-1/8 cups granulated sugar and eggs together until thick and homogeneous, about 45 seconds. Slowly whisk in melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with a few spots of dry flour; do not overmix.)
Using an ice cream scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle evenly with streusel topping.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tins from front to back halfway through baking time. Cool muffins in muffin tins for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Best Blueberry Muffins with Streusel Topping

Ingredients

3 tablespoons granulated sugar
3 tablespoons dark brown sugar
Pinch salt
1/2 cup plus 3 tablespoons (3-1/2 ounces)all-purpose flour
5 tablespoons unsalted butter melted
2 cups(abt. 10 ounces) fresh blueberries picked over
1-1/8 cups plus 1 teaspoon granulated sugar divided
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large Eggs
4 tablespoons (1/2 stick) unsalted butter melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (See note)
1-1/2 teaspoons vanilla extract

Instructions

To prepare streusel topping, combine 3 tablespoons granulated sugar, dark brown sugar, pinch salt and 1/2 cup plus 3 tablespoons flour in a small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.
Adjust oven rack to upper-middle position and heat oven to 425F. Using standard muffin tins, line or spray with nonstick cooking spray. Set aside.
In a small saucepan, bring 1 cup blueberries and 1 teaspoon granulated sugar to a simmer over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10 to 15 minutes.
In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk remaining 1-1/8 cups granulated sugar and eggs together until thick and homogeneous, about 45 seconds. Slowly whisk in melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with a few spots of dry flour; do not overmix.)
Using an ice cream scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle evenly with streusel topping.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tins from front to back halfway through baking time. Cool muffins in muffin tins for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Best Blueberry Muffins with Streusel Topping

Ingredients

3 tablespoons granulated sugar
3 tablespoons dark brown sugar
Pinch salt
1/2 cup plus 3 tablespoons (3-1/2 ounces)all-purpose flour
5 tablespoons unsalted butter melted
2 cups(abt. 10 ounces) fresh blueberries picked over
1-1/8 cups plus 1 teaspoon granulated sugar divided
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large Eggs
4 tablespoons (1/2 stick) unsalted butter melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (See note)
1-1/2 teaspoons vanilla extract

Instructions

To prepare streusel topping, combine 3 tablespoons granulated sugar, dark brown sugar, pinch salt and 1/2 cup plus 3 tablespoons flour in a small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.
Adjust oven rack to upper-middle position and heat oven to 425F. Using standard muffin tins, line or spray with nonstick cooking spray. Set aside.
In a small saucepan, bring 1 cup blueberries and 1 teaspoon granulated sugar to a simmer over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10 to 15 minutes.
In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk remaining 1-1/8 cups granulated sugar and eggs together until thick and homogeneous, about 45 seconds. Slowly whisk in melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with a few spots of dry flour; do not overmix.)
Using an ice cream scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion. Sprinkle evenly with streusel topping.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tins from front to back halfway through baking time. Cool muffins in muffin tins for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Blueberry Pancakes Recipe by Tasty

Ingredients

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
½ cup blueberry

Instructions

Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2–3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1–2 minutes more.
Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Blueberry Pancakes Recipe by Tasty

Ingredients

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
½ cup blueberry

Instructions

Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2–3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1–2 minutes more.
Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Blueberry Pancakes Recipe by Tasty

Ingredients

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
½ cup blueberry

Instructions

Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2–3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1–2 minutes more.
Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Healthy Blueberry Pancakes Recipe by Tasty

Ingredients

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
½ cup blueberry

Instructions

Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2–3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1–2 minutes more.
Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

French Toast With Berries (5 Pts)

Ingredients

1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
16 1-inch slices French baguette
1/4 cup butter, divided
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 Tablespoon cornstarch
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh strawberries, halved
1 tablespoon powdered sugar

Instructions

Combine first 7 ingredients, stirring well with a whisk. Arrange the bread
slices in a single layer in a large shallow dish. Pour milk mixture over
bread, and let stand until milk is absorbed, about 2 minutes.
Melt 2 Tablespoons butter in a large cast-iron skillet over medium heat.
Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread
is golden brown. Remove from pan; keep warm. Repeat procedure with
remaining 2 Tablespoons butter and 8 bread slices.
Combine 2 cups water, wine, ? cup granulated sugar, and cornstarch in a
large saucepan; stirring with a whisk. Bring to a boil; cook until reduced
to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan,
stirring well to coat. Serve sauce with bread slices. Sprinkle each
serving with powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

French Toast With Berries (5 Pts)

Ingredients

1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
16 1-inch slices French baguette
1/4 cup butter, divided
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 Tablespoon cornstarch
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh strawberries, halved
1 tablespoon powdered sugar

Instructions

Combine first 7 ingredients, stirring well with a whisk. Arrange the bread
slices in a single layer in a large shallow dish. Pour milk mixture over
bread, and let stand until milk is absorbed, about 2 minutes.
Melt 2 Tablespoons butter in a large cast-iron skillet over medium heat.
Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread
is golden brown. Remove from pan; keep warm. Repeat procedure with
remaining 2 Tablespoons butter and 8 bread slices.
Combine 2 cups water, wine, ? cup granulated sugar, and cornstarch in a
large saucepan; stirring with a whisk. Bring to a boil; cook until reduced
to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan,
stirring well to coat. Serve sauce with bread slices. Sprinkle each
serving with powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

French Toast With Berries (5 Pts)

Ingredients

1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
16 1-inch slices French baguette
1/4 cup butter, divided
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 Tablespoon cornstarch
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh strawberries, halved
1 tablespoon powdered sugar

Instructions

Combine first 7 ingredients, stirring well with a whisk. Arrange the bread
slices in a single layer in a large shallow dish. Pour milk mixture over
bread, and let stand until milk is absorbed, about 2 minutes.
Melt 2 Tablespoons butter in a large cast-iron skillet over medium heat.
Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread
is golden brown. Remove from pan; keep warm. Repeat procedure with
remaining 2 Tablespoons butter and 8 bread slices.
Combine 2 cups water, wine, ? cup granulated sugar, and cornstarch in a
large saucepan; stirring with a whisk. Bring to a boil; cook until reduced
to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan,
stirring well to coat. Serve sauce with bread slices. Sprinkle each
serving with powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

French Toast With Berries (5 Pts)

Ingredients

1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
16 1-inch slices French baguette
1/4 cup butter, divided
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 Tablespoon cornstarch
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh strawberries, halved
1 tablespoon powdered sugar

Instructions

Combine first 7 ingredients, stirring well with a whisk. Arrange the bread
slices in a single layer in a large shallow dish. Pour milk mixture over
bread, and let stand until milk is absorbed, about 2 minutes.
Melt 2 Tablespoons butter in a large cast-iron skillet over medium heat.
Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread
is golden brown. Remove from pan; keep warm. Repeat procedure with
remaining 2 Tablespoons butter and 8 bread slices.
Combine 2 cups water, wine, ? cup granulated sugar, and cornstarch in a
large saucepan; stirring with a whisk. Bring to a boil; cook until reduced
to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan,
stirring well to coat. Serve sauce with bread slices. Sprinkle each
serving with powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Salsa

Ingredients

10 plum tomatoes diced
1 large onion diced
3/4 cup raspberries
1 poblano peppers diced
2 teaspoons cumin
1/2 cup water
3 tablespoons tomato paste
1/2 cup brown sugar packed
2 medium carrots shredded
4 cloves garlic crushed
2 teaspoons salt
1 tablespoon lemon juice

Instructions

Mix all ingredients in a food processor until fairly smooth. Great on chips, chicken, fish.
I always improvise. When different peppers are ready, I use them. If I use home grown tomatoes, the water may not be needed. I rarely measure these ingredients, rather it is more fun to guess.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Salsa

Ingredients

10 plum tomatoes diced
1 large onion diced
3/4 cup raspberries
1 poblano peppers diced
2 teaspoons cumin
1/2 cup water
3 tablespoons tomato paste
1/2 cup brown sugar packed
2 medium carrots shredded
4 cloves garlic crushed
2 teaspoons salt
1 tablespoon lemon juice

Instructions

Mix all ingredients in a food processor until fairly smooth. Great on chips, chicken, fish.
I always improvise. When different peppers are ready, I use them. If I use home grown tomatoes, the water may not be needed. I rarely measure these ingredients, rather it is more fun to guess.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Salsa

Ingredients

10 plum tomatoes diced
1 large onion diced
3/4 cup raspberries
1 poblano peppers diced
2 teaspoons cumin
1/2 cup water
3 tablespoons tomato paste
1/2 cup brown sugar packed
2 medium carrots shredded
4 cloves garlic crushed
2 teaspoons salt
1 tablespoon lemon juice

Instructions

Mix all ingredients in a food processor until fairly smooth. Great on chips, chicken, fish.
I always improvise. When different peppers are ready, I use them. If I use home grown tomatoes, the water may not be needed. I rarely measure these ingredients, rather it is more fun to guess.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Salsa

Ingredients

10 plum tomatoes diced
1 large onion diced
3/4 cup raspberries
1 poblano peppers diced
2 teaspoons cumin
1/2 cup water
3 tablespoons tomato paste
1/2 cup brown sugar packed
2 medium carrots shredded
4 cloves garlic crushed
2 teaspoons salt
1 tablespoon lemon juice

Instructions

Mix all ingredients in a food processor until fairly smooth. Great on chips, chicken, fish.
I always improvise. When different peppers are ready, I use them. If I use home grown tomatoes, the water may not be needed. I rarely measure these ingredients, rather it is more fun to guess.

Sun, 05 Jul 2026 00:00:00 GMT

Berries & Jam Milkshake | Recipes

Ingredients

2 cups whole frozen strawberries (10 ounces)
1½ cups whole milk
1 cup good vanilla ice cream, such as Häagen-Dazs
7 ounces 5% plain Greek yogurt, such as Fage
6 ounces fresh raspberries, plus extra for garnish
½ cup good strawberry preserves, such as Tiptree
1 tablespoon raspberry liqueur (optional)

Instructions

Place the strawberries and milk in a blender and blend on high until combined. Add the ice cream, yogurt, raspberries, strawberry preserves, and liqueur, if using, and blend on high until smooth. Pour into glasses and garnish each drink with a few raspberries. Serve ice cold.

Sun, 05 Jul 2026 00:00:00 GMT

Berries & Jam Milkshake | Recipes

Ingredients

2 cups whole frozen strawberries (10 ounces)
1½ cups whole milk
1 cup good vanilla ice cream, such as Häagen-Dazs
7 ounces 5% plain Greek yogurt, such as Fage
6 ounces fresh raspberries, plus extra for garnish
½ cup good strawberry preserves, such as Tiptree
1 tablespoon raspberry liqueur (optional)

Instructions

Place the strawberries and milk in a blender and blend on high until combined. Add the ice cream, yogurt, raspberries, strawberry preserves, and liqueur, if using, and blend on high until smooth. Pour into glasses and garnish each drink with a few raspberries. Serve ice cold.

Sun, 05 Jul 2026 00:00:00 GMT

Berries & Jam Milkshake | Recipes

Ingredients

2 cups whole frozen strawberries (10 ounces)
1½ cups whole milk
1 cup good vanilla ice cream, such as Häagen-Dazs
7 ounces 5% plain Greek yogurt, such as Fage
6 ounces fresh raspberries, plus extra for garnish
½ cup good strawberry preserves, such as Tiptree
1 tablespoon raspberry liqueur (optional)

Instructions

Place the strawberries and milk in a blender and blend on high until combined. Add the ice cream, yogurt, raspberries, strawberry preserves, and liqueur, if using, and blend on high until smooth. Pour into glasses and garnish each drink with a few raspberries. Serve ice cold.

Sun, 05 Jul 2026 00:00:00 GMT

Berries & Jam Milkshake | Recipes

Ingredients

2 cups whole frozen strawberries (10 ounces)
1½ cups whole milk
1 cup good vanilla ice cream, such as Häagen-Dazs
7 ounces 5% plain Greek yogurt, such as Fage
6 ounces fresh raspberries, plus extra for garnish
½ cup good strawberry preserves, such as Tiptree
1 tablespoon raspberry liqueur (optional)

Instructions

Place the strawberries and milk in a blender and blend on high until combined. Add the ice cream, yogurt, raspberries, strawberry preserves, and liqueur, if using, and blend on high until smooth. Pour into glasses and garnish each drink with a few raspberries. Serve ice cold.

Sun, 05 Jul 2026 00:00:00 GMT

Passover White Chocolate and Raspberry Cheesecake

Ingredients

3/4 cup almonds, toasted and cooled sliced blanched
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
4 ounces imported white chocolate (such as Lindt) chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large Eggs
3/4 cups raspberries fresh or frozen, unsweetened, thawed, drained
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 pint basket of raspberries one 1-pint basket strawberries
1/2 cup strawberry jam

Instructions

For the Crust
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Sun, 05 Jul 2026 00:00:00 GMT

Passover White Chocolate and Raspberry Cheesecake

Ingredients

3/4 cup almonds, toasted and cooled sliced blanched
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
4 ounces imported white chocolate (such as Lindt) chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large Eggs
3/4 cups raspberries fresh or frozen, unsweetened, thawed, drained
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 pint basket of raspberries one 1-pint basket strawberries
1/2 cup strawberry jam

Instructions

For the Crust
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Sun, 05 Jul 2026 00:00:00 GMT

Passover White Chocolate and Raspberry Cheesecake

Ingredients

3/4 cup almonds, toasted and cooled sliced blanched
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
4 ounces imported white chocolate (such as Lindt) chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large Eggs
3/4 cups raspberries fresh or frozen, unsweetened, thawed, drained
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 pint basket of raspberries one 1-pint basket strawberries
1/2 cup strawberry jam

Instructions

For the Crust
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Sun, 05 Jul 2026 00:00:00 GMT

Passover White Chocolate and Raspberry Cheesecake

Ingredients

3/4 cup almonds, toasted and cooled sliced blanched
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
4 ounces imported white chocolate (such as Lindt) chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large Eggs
3/4 cups raspberries fresh or frozen, unsweetened, thawed, drained
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 pint basket of raspberries one 1-pint basket strawberries
1/2 cup strawberry jam

Instructions

For the Crust
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Sun, 05 Jul 2026 00:00:00 GMT

Apple-Raspberry Pie

Ingredients

2 tbsp. all-purpose flour, plus more for surface
1 recipe Basic Pie Dough
1/4 c. raspberry jam
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. Kosher salt
2 1/2 lb. Granny Smith, Golden Delicious, or Pink Lady apples, peeled and thinly sliced
1 c. frozen raspberries
Egg wash, for brushing crust
Raw sugar, for sprinkling

Instructions

Preheat oven to 350 degrees F. On a floured surface, roll one disk Basic Pie Dough to a 13-inch circle. Transfer to a 9-inch pie plate; trim overhang to 1-inch.
Whisk together flour, jam, granulated sugar, vanilla, and salt. Add apples and raspberries; toss to coat. Transfer to pie plate. Freeze 15 minutes.
On a lightly floured surface, roll remaining disk of dough to a 12-inch circle. Cut into 1 1/2-inch strips; discard trimmings. Weave strips into a lattice pattern over fruit. Fold bottom overhang over lattice edges and crimp to seal. Brush dough with egg wash; sprinkle with raw sugar. Freeze 15 minutes.
Bake, on a baking sheet, until golden and bubbling, 60 to 75 minutes. Cool, on a rack, at least 4 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Apple-Raspberry Pie

Ingredients

2 tbsp. all-purpose flour, plus more for surface
1 recipe Basic Pie Dough
1/4 c. raspberry jam
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. Kosher salt
2 1/2 lb. Granny Smith, Golden Delicious, or Pink Lady apples, peeled and thinly sliced
1 c. frozen raspberries
Egg wash, for brushing crust
Raw sugar, for sprinkling

Instructions

Preheat oven to 350 degrees F. On a floured surface, roll one disk Basic Pie Dough to a 13-inch circle. Transfer to a 9-inch pie plate; trim overhang to 1-inch.
Whisk together flour, jam, granulated sugar, vanilla, and salt. Add apples and raspberries; toss to coat. Transfer to pie plate. Freeze 15 minutes.
On a lightly floured surface, roll remaining disk of dough to a 12-inch circle. Cut into 1 1/2-inch strips; discard trimmings. Weave strips into a lattice pattern over fruit. Fold bottom overhang over lattice edges and crimp to seal. Brush dough with egg wash; sprinkle with raw sugar. Freeze 15 minutes.
Bake, on a baking sheet, until golden and bubbling, 60 to 75 minutes. Cool, on a rack, at least 4 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Apple-Raspberry Pie

Ingredients

2 tbsp. all-purpose flour, plus more for surface
1 recipe Basic Pie Dough
1/4 c. raspberry jam
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. Kosher salt
2 1/2 lb. Granny Smith, Golden Delicious, or Pink Lady apples, peeled and thinly sliced
1 c. frozen raspberries
Egg wash, for brushing crust
Raw sugar, for sprinkling

Instructions

Preheat oven to 350 degrees F. On a floured surface, roll one disk Basic Pie Dough to a 13-inch circle. Transfer to a 9-inch pie plate; trim overhang to 1-inch.
Whisk together flour, jam, granulated sugar, vanilla, and salt. Add apples and raspberries; toss to coat. Transfer to pie plate. Freeze 15 minutes.
On a lightly floured surface, roll remaining disk of dough to a 12-inch circle. Cut into 1 1/2-inch strips; discard trimmings. Weave strips into a lattice pattern over fruit. Fold bottom overhang over lattice edges and crimp to seal. Brush dough with egg wash; sprinkle with raw sugar. Freeze 15 minutes.
Bake, on a baking sheet, until golden and bubbling, 60 to 75 minutes. Cool, on a rack, at least 4 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Apple-Raspberry Pie

Ingredients

2 tbsp. all-purpose flour, plus more for surface
1 recipe Basic Pie Dough
1/4 c. raspberry jam
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. Kosher salt
2 1/2 lb. Granny Smith, Golden Delicious, or Pink Lady apples, peeled and thinly sliced
1 c. frozen raspberries
Egg wash, for brushing crust
Raw sugar, for sprinkling

Instructions

Preheat oven to 350 degrees F. On a floured surface, roll one disk Basic Pie Dough to a 13-inch circle. Transfer to a 9-inch pie plate; trim overhang to 1-inch.
Whisk together flour, jam, granulated sugar, vanilla, and salt. Add apples and raspberries; toss to coat. Transfer to pie plate. Freeze 15 minutes.
On a lightly floured surface, roll remaining disk of dough to a 12-inch circle. Cut into 1 1/2-inch strips; discard trimmings. Weave strips into a lattice pattern over fruit. Fold bottom overhang over lattice edges and crimp to seal. Brush dough with egg wash; sprinkle with raw sugar. Freeze 15 minutes.
Bake, on a baking sheet, until golden and bubbling, 60 to 75 minutes. Cool, on a rack, at least 4 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Torte With Graham Cracker Crust

Ingredients

2 1/4-2 1/2 cups graham cracker crumbs
1/3 cup melted oleo
4 eggs
1 cup sugar
2 (8 ounce) packages cream cheese
1/4 cup cornstarch
1/2 cup water
1/3 cup sugar
2 (16 ounce) packages frozen raspberries, reserve ½ pkg.

Instructions

Combine graham cracker crumbs and melted oleo.
Put in greased 13x9 inch pan.
Beat 2 eggs with sugar with mixer until well blended.
Add two more eggs and cream cheese and beat well.
Pour on top of crust.
Bake at 350 degrees for 20-30 minutes.
Cool on wire rack.
While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
Bring to a boil on medium-high heat.
Cook until thickened.
Cool and add half package of reserved raspberries.
Pour over cooled filling and refrigerate covered.
Top with Reddi-Wip when serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Torte With Graham Cracker Crust

Ingredients

2 1/4-2 1/2 cups graham cracker crumbs
1/3 cup melted oleo
4 eggs
1 cup sugar
2 (8 ounce) packages cream cheese
1/4 cup cornstarch
1/2 cup water
1/3 cup sugar
2 (16 ounce) packages frozen raspberries, reserve ½ pkg.

Instructions

Combine graham cracker crumbs and melted oleo.
Put in greased 13x9 inch pan.
Beat 2 eggs with sugar with mixer until well blended.
Add two more eggs and cream cheese and beat well.
Pour on top of crust.
Bake at 350 degrees for 20-30 minutes.
Cool on wire rack.
While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
Bring to a boil on medium-high heat.
Cook until thickened.
Cool and add half package of reserved raspberries.
Pour over cooled filling and refrigerate covered.
Top with Reddi-Wip when serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Torte With Graham Cracker Crust

Ingredients

2 1/4-2 1/2 cups graham cracker crumbs
1/3 cup melted oleo
4 eggs
1 cup sugar
2 (8 ounce) packages cream cheese
1/4 cup cornstarch
1/2 cup water
1/3 cup sugar
2 (16 ounce) packages frozen raspberries, reserve ½ pkg.

Instructions

Combine graham cracker crumbs and melted oleo.
Put in greased 13x9 inch pan.
Beat 2 eggs with sugar with mixer until well blended.
Add two more eggs and cream cheese and beat well.
Pour on top of crust.
Bake at 350 degrees for 20-30 minutes.
Cool on wire rack.
While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
Bring to a boil on medium-high heat.
Cook until thickened.
Cool and add half package of reserved raspberries.
Pour over cooled filling and refrigerate covered.
Top with Reddi-Wip when serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Torte With Graham Cracker Crust

Ingredients

2 1/4-2 1/2 cups graham cracker crumbs
1/3 cup melted oleo
4 eggs
1 cup sugar
2 (8 ounce) packages cream cheese
1/4 cup cornstarch
1/2 cup water
1/3 cup sugar
2 (16 ounce) packages frozen raspberries, reserve ½ pkg.

Instructions

Combine graham cracker crumbs and melted oleo.
Put in greased 13x9 inch pan.
Beat 2 eggs with sugar with mixer until well blended.
Add two more eggs and cream cheese and beat well.
Pour on top of crust.
Bake at 350 degrees for 20-30 minutes.
Cool on wire rack.
While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
Bring to a boil on medium-high heat.
Cook until thickened.
Cool and add half package of reserved raspberries.
Pour over cooled filling and refrigerate covered.
Top with Reddi-Wip when serving.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Berry Pie

Ingredients

0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
1 tablespoon granulated sugar plus 2/3 cup, divided
0.75 teaspoon salt plus 1/8 teaspoon, divided
2 tablespoons cold lard or vegetable shortening
6 tablespoons canola oil, divided
2-4 tablespoons ice water
0.75 teaspoon distilled white vinegar
1.5 cups fresh blackberries
1.5 cups fresh blueberries
1.5 cups fresh raspberries
1.5 cups quartered fresh strawberries
6 tablespoons cornstarch
1 teaspoon lime juice
0.33333334326744 cup rolled oats
3 tablespoons packed light brown sugar

Instructions

Whisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough. Add more water, 1 tablespoon at a time, if necessary. Shape the dough into a 4-inch disk. Wrap in plastic and refrigerate for at least 1 hour or for up to 1 day.
Mix blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the remaining 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring occasionally, for 15 minutes.
Position racks in middle and lower third of oven; preheat to 425 degrees F. Place a rimmed baking sheet on the lower rack (to catch any drips).
Roll the dough between two pieces of floured parchment into an 11-inch circle. Peel off the top piece of parchment and carefully invert the dough into a 9-inch pie pan (not deep-dish). Peel off the remaining parchment. Patch any rips in the dough. Trim and crimp the edges.
Fill the crust with the berry mixture. Mix oats, brown sugar and the remaining 3 tablespoons oil in a medium bowl. Sprinkle over the berries.
Bake the pie for 20 minutes. Reduce oven temperature to 350 degrees F. Continue baking until the filling is bubbling, 50 to 60 minutes more. Let cool completely before serving, about 1 1/4 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Berry Pie

Ingredients

0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
1 tablespoon granulated sugar plus 2/3 cup, divided
0.75 teaspoon salt plus 1/8 teaspoon, divided
2 tablespoons cold lard or vegetable shortening
6 tablespoons canola oil, divided
2-4 tablespoons ice water
0.75 teaspoon distilled white vinegar
1.5 cups fresh blackberries
1.5 cups fresh blueberries
1.5 cups fresh raspberries
1.5 cups quartered fresh strawberries
6 tablespoons cornstarch
1 teaspoon lime juice
0.33333334326744 cup rolled oats
3 tablespoons packed light brown sugar

Instructions

Whisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough. Add more water, 1 tablespoon at a time, if necessary. Shape the dough into a 4-inch disk. Wrap in plastic and refrigerate for at least 1 hour or for up to 1 day.
Mix blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the remaining 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring occasionally, for 15 minutes.
Position racks in middle and lower third of oven; preheat to 425 degrees F. Place a rimmed baking sheet on the lower rack (to catch any drips).
Roll the dough between two pieces of floured parchment into an 11-inch circle. Peel off the top piece of parchment and carefully invert the dough into a 9-inch pie pan (not deep-dish). Peel off the remaining parchment. Patch any rips in the dough. Trim and crimp the edges.
Fill the crust with the berry mixture. Mix oats, brown sugar and the remaining 3 tablespoons oil in a medium bowl. Sprinkle over the berries.
Bake the pie for 20 minutes. Reduce oven temperature to 350 degrees F. Continue baking until the filling is bubbling, 50 to 60 minutes more. Let cool completely before serving, about 1 1/4 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Berry Pie

Ingredients

0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
1 tablespoon granulated sugar plus 2/3 cup, divided
0.75 teaspoon salt plus 1/8 teaspoon, divided
2 tablespoons cold lard or vegetable shortening
6 tablespoons canola oil, divided
2-4 tablespoons ice water
0.75 teaspoon distilled white vinegar
1.5 cups fresh blackberries
1.5 cups fresh blueberries
1.5 cups fresh raspberries
1.5 cups quartered fresh strawberries
6 tablespoons cornstarch
1 teaspoon lime juice
0.33333334326744 cup rolled oats
3 tablespoons packed light brown sugar

Instructions

Whisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough. Add more water, 1 tablespoon at a time, if necessary. Shape the dough into a 4-inch disk. Wrap in plastic and refrigerate for at least 1 hour or for up to 1 day.
Mix blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the remaining 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring occasionally, for 15 minutes.
Position racks in middle and lower third of oven; preheat to 425 degrees F. Place a rimmed baking sheet on the lower rack (to catch any drips).
Roll the dough between two pieces of floured parchment into an 11-inch circle. Peel off the top piece of parchment and carefully invert the dough into a 9-inch pie pan (not deep-dish). Peel off the remaining parchment. Patch any rips in the dough. Trim and crimp the edges.
Fill the crust with the berry mixture. Mix oats, brown sugar and the remaining 3 tablespoons oil in a medium bowl. Sprinkle over the berries.
Bake the pie for 20 minutes. Reduce oven temperature to 350 degrees F. Continue baking until the filling is bubbling, 50 to 60 minutes more. Let cool completely before serving, about 1 1/4 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Summer Berry Pie

Ingredients

0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
1 tablespoon granulated sugar plus 2/3 cup, divided
0.75 teaspoon salt plus 1/8 teaspoon, divided
2 tablespoons cold lard or vegetable shortening
6 tablespoons canola oil, divided
2-4 tablespoons ice water
0.75 teaspoon distilled white vinegar
1.5 cups fresh blackberries
1.5 cups fresh blueberries
1.5 cups fresh raspberries
1.5 cups quartered fresh strawberries
6 tablespoons cornstarch
1 teaspoon lime juice
0.33333334326744 cup rolled oats
3 tablespoons packed light brown sugar

Instructions

Whisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough. Add more water, 1 tablespoon at a time, if necessary. Shape the dough into a 4-inch disk. Wrap in plastic and refrigerate for at least 1 hour or for up to 1 day.
Mix blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the remaining 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring occasionally, for 15 minutes.
Position racks in middle and lower third of oven; preheat to 425 degrees F. Place a rimmed baking sheet on the lower rack (to catch any drips).
Roll the dough between two pieces of floured parchment into an 11-inch circle. Peel off the top piece of parchment and carefully invert the dough into a 9-inch pie pan (not deep-dish). Peel off the remaining parchment. Patch any rips in the dough. Trim and crimp the edges.
Fill the crust with the berry mixture. Mix oats, brown sugar and the remaining 3 tablespoons oil in a medium bowl. Sprinkle over the berries.
Bake the pie for 20 minutes. Reduce oven temperature to 350 degrees F. Continue baking until the filling is bubbling, 50 to 60 minutes more. Let cool completely before serving, about 1 1/4 hours.

Sun, 05 Jul 2026 00:00:00 GMT

Mixed Berry Pie with Rye Crust

Ingredients

1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
1 1/4 c. rye flour, spooned and leveled
1 tsp. kosher salt
1 tsp. granulated sugar
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/3 c. ice-cold water
2 c. (10 ounces) fresh blackberries
2 c. (9 ounces) fresh blueberries
1 1/2 c. (6 ounces) fresh raspberries
3/4 c. granulated sugar
1/3 c. cornstarch
2 tbsp. fresh lemon juice
1/2 tsp. kosher salt
2 tbsp. cold unsalted butter, cut into pieces
1 egg white, beaten
2 tsp. turbinado sugar

Instructions

Make crust: Whisk together all-purpose flour, rye flour, salt, and sugar in a bowl. Cut in butter with a two forks or a pastry blender until it resembles coarse meal with several pea-sized pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to 2 tablespoons more water if needed to bring dough together). Divide dough into two piles and wrap with plastic wrap, using plastic to flatten and press dough together into disks. Refrigerate until firm, 2 hours or up to 3 days.
Make filling: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stir together blackberries, blueberries, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a bowl. Let stand, stirring often, 10 minutes.
On a lightly floured surface, roll one piece of dough into a 12-inch circle. Fit in a 9-inch pie plate, leaving a 1 inch overhang. Roll remaining dough into a 12-inch circle.
Transfer berry mixture to pie plate. Dot with butter. Top with second piece of dough. Fold bottom overhang over top piece of dough and crimp edges to seal. Brush top and edges with egg white and sprinkle with turbinado sugar. Cut a few slits in top for steam to escape.
Place on prepared baking sheet and bake until golden brown and filling is bubbly, 1 hour to 1 hour and 5 minutes, shielding crust with foil after 45 minutes if needed. Transfer pie to a wire rack and let cool before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Mixed Berry Pie with Rye Crust

Ingredients

1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
1 1/4 c. rye flour, spooned and leveled
1 tsp. kosher salt
1 tsp. granulated sugar
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/3 c. ice-cold water
2 c. (10 ounces) fresh blackberries
2 c. (9 ounces) fresh blueberries
1 1/2 c. (6 ounces) fresh raspberries
3/4 c. granulated sugar
1/3 c. cornstarch
2 tbsp. fresh lemon juice
1/2 tsp. kosher salt
2 tbsp. cold unsalted butter, cut into pieces
1 egg white, beaten
2 tsp. turbinado sugar

Instructions

Make crust: Whisk together all-purpose flour, rye flour, salt, and sugar in a bowl. Cut in butter with a two forks or a pastry blender until it resembles coarse meal with several pea-sized pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to 2 tablespoons more water if needed to bring dough together). Divide dough into two piles and wrap with plastic wrap, using plastic to flatten and press dough together into disks. Refrigerate until firm, 2 hours or up to 3 days.
Make filling: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stir together blackberries, blueberries, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a bowl. Let stand, stirring often, 10 minutes.
On a lightly floured surface, roll one piece of dough into a 12-inch circle. Fit in a 9-inch pie plate, leaving a 1 inch overhang. Roll remaining dough into a 12-inch circle.
Transfer berry mixture to pie plate. Dot with butter. Top with second piece of dough. Fold bottom overhang over top piece of dough and crimp edges to seal. Brush top and edges with egg white and sprinkle with turbinado sugar. Cut a few slits in top for steam to escape.
Place on prepared baking sheet and bake until golden brown and filling is bubbly, 1 hour to 1 hour and 5 minutes, shielding crust with foil after 45 minutes if needed. Transfer pie to a wire rack and let cool before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Mixed Berry Pie with Rye Crust

Ingredients

1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
1 1/4 c. rye flour, spooned and leveled
1 tsp. kosher salt
1 tsp. granulated sugar
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/3 c. ice-cold water
2 c. (10 ounces) fresh blackberries
2 c. (9 ounces) fresh blueberries
1 1/2 c. (6 ounces) fresh raspberries
3/4 c. granulated sugar
1/3 c. cornstarch
2 tbsp. fresh lemon juice
1/2 tsp. kosher salt
2 tbsp. cold unsalted butter, cut into pieces
1 egg white, beaten
2 tsp. turbinado sugar

Instructions

Make crust: Whisk together all-purpose flour, rye flour, salt, and sugar in a bowl. Cut in butter with a two forks or a pastry blender until it resembles coarse meal with several pea-sized pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to 2 tablespoons more water if needed to bring dough together). Divide dough into two piles and wrap with plastic wrap, using plastic to flatten and press dough together into disks. Refrigerate until firm, 2 hours or up to 3 days.
Make filling: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stir together blackberries, blueberries, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a bowl. Let stand, stirring often, 10 minutes.
On a lightly floured surface, roll one piece of dough into a 12-inch circle. Fit in a 9-inch pie plate, leaving a 1 inch overhang. Roll remaining dough into a 12-inch circle.
Transfer berry mixture to pie plate. Dot with butter. Top with second piece of dough. Fold bottom overhang over top piece of dough and crimp edges to seal. Brush top and edges with egg white and sprinkle with turbinado sugar. Cut a few slits in top for steam to escape.
Place on prepared baking sheet and bake until golden brown and filling is bubbly, 1 hour to 1 hour and 5 minutes, shielding crust with foil after 45 minutes if needed. Transfer pie to a wire rack and let cool before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Mixed Berry Pie with Rye Crust

Ingredients

1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
1 1/4 c. rye flour, spooned and leveled
1 tsp. kosher salt
1 tsp. granulated sugar
1 c. (2 sticks) cold unsalted butter, cut into pieces
1/3 c. ice-cold water
2 c. (10 ounces) fresh blackberries
2 c. (9 ounces) fresh blueberries
1 1/2 c. (6 ounces) fresh raspberries
3/4 c. granulated sugar
1/3 c. cornstarch
2 tbsp. fresh lemon juice
1/2 tsp. kosher salt
2 tbsp. cold unsalted butter, cut into pieces
1 egg white, beaten
2 tsp. turbinado sugar

Instructions

Make crust: Whisk together all-purpose flour, rye flour, salt, and sugar in a bowl. Cut in butter with a two forks or a pastry blender until it resembles coarse meal with several pea-sized pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to 2 tablespoons more water if needed to bring dough together). Divide dough into two piles and wrap with plastic wrap, using plastic to flatten and press dough together into disks. Refrigerate until firm, 2 hours or up to 3 days.
Make filling: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stir together blackberries, blueberries, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a bowl. Let stand, stirring often, 10 minutes.
On a lightly floured surface, roll one piece of dough into a 12-inch circle. Fit in a 9-inch pie plate, leaving a 1 inch overhang. Roll remaining dough into a 12-inch circle.
Transfer berry mixture to pie plate. Dot with butter. Top with second piece of dough. Fold bottom overhang over top piece of dough and crimp edges to seal. Brush top and edges with egg white and sprinkle with turbinado sugar. Cut a few slits in top for steam to escape.
Place on prepared baking sheet and bake until golden brown and filling is bubbly, 1 hour to 1 hour and 5 minutes, shielding crust with foil after 45 minutes if needed. Transfer pie to a wire rack and let cool before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Purple Raspberry Lemonade Recipe by Tasty

Ingredients

1 cup water
1 cup granulated sugar
¾ cup fresh raspberries
¾ cup fresh lemon juice
2 fl oz blue curaçao
2 fl oz vodka
ice

Instructions

Bring water and sugar to a simmer in a small saucepan over medium heat. Once sugar has dissolved in the water, remove from heat and allow to cool. Once fully cooled, refrigerate for at least an hour.
In a food processor, add raspberries and the lemon juice. Once the raspberries have mixed with the lemon juice, put the liquid through a fine mesh strainer pushing the raspberries seeds against the mesh to release as much juice as possible.
In a cocktail shaker add your raspberry juice, lemon juice, ⅓ cup of your simple syrup, the Vodka and the Blue Curacao. Carefully add ice and shake for 30 seconds.
Strain the drink over ice, top with fresh raspberries and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Purple Raspberry Lemonade Recipe by Tasty

Ingredients

1 cup water
1 cup granulated sugar
¾ cup fresh raspberries
¾ cup fresh lemon juice
2 fl oz blue curaçao
2 fl oz vodka
ice

Instructions

Bring water and sugar to a simmer in a small saucepan over medium heat. Once sugar has dissolved in the water, remove from heat and allow to cool. Once fully cooled, refrigerate for at least an hour.
In a food processor, add raspberries and the lemon juice. Once the raspberries have mixed with the lemon juice, put the liquid through a fine mesh strainer pushing the raspberries seeds against the mesh to release as much juice as possible.
In a cocktail shaker add your raspberry juice, lemon juice, ⅓ cup of your simple syrup, the Vodka and the Blue Curacao. Carefully add ice and shake for 30 seconds.
Strain the drink over ice, top with fresh raspberries and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Purple Raspberry Lemonade Recipe by Tasty

Ingredients

1 cup water
1 cup granulated sugar
¾ cup fresh raspberries
¾ cup fresh lemon juice
2 fl oz blue curaçao
2 fl oz vodka
ice

Instructions

Bring water and sugar to a simmer in a small saucepan over medium heat. Once sugar has dissolved in the water, remove from heat and allow to cool. Once fully cooled, refrigerate for at least an hour.
In a food processor, add raspberries and the lemon juice. Once the raspberries have mixed with the lemon juice, put the liquid through a fine mesh strainer pushing the raspberries seeds against the mesh to release as much juice as possible.
In a cocktail shaker add your raspberry juice, lemon juice, ⅓ cup of your simple syrup, the Vodka and the Blue Curacao. Carefully add ice and shake for 30 seconds.
Strain the drink over ice, top with fresh raspberries and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Purple Raspberry Lemonade Recipe by Tasty

Ingredients

1 cup water
1 cup granulated sugar
¾ cup fresh raspberries
¾ cup fresh lemon juice
2 fl oz blue curaçao
2 fl oz vodka
ice

Instructions

Bring water and sugar to a simmer in a small saucepan over medium heat. Once sugar has dissolved in the water, remove from heat and allow to cool. Once fully cooled, refrigerate for at least an hour.
In a food processor, add raspberries and the lemon juice. Once the raspberries have mixed with the lemon juice, put the liquid through a fine mesh strainer pushing the raspberries seeds against the mesh to release as much juice as possible.
In a cocktail shaker add your raspberry juice, lemon juice, ⅓ cup of your simple syrup, the Vodka and the Blue Curacao. Carefully add ice and shake for 30 seconds.
Strain the drink over ice, top with fresh raspberries and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Slices Recipe

Ingredients

1/2 c. butter- room temp.
1/4 cup sugar
1 tsp vanilla
1 1/4 c. flour
1/4 c. raspberry jam
2 oz. white chocolate- chopped

Instructions

In large bowl with mixer on med. speed, beat 1/2 c. butter, sugar and vanilla until smooth. Stir in 1 1/4c. flour and beat until dough comes together. Divide into thirds. On a floured surface with palms of your hands, roll each portion into a 9 inch long rope 1 inch thick. Pace ropes on buttered baking sheet 3 inches apart. Press finger to make indentions at 1 inch intervals along each rope. Spoon 1/4 tsp. jam into each indention. Bake at 350 12- 15 min. until dough edges are lightly browned. Put Chocolate in a sandwich bag at one end and twist tie to secure. Place bag in cup of hot water until melted. Snip end of bag and drizzle across ropes. Chill until chocolate is firm then slice.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Slices Recipe

Ingredients

1/2 c. butter- room temp.
1/4 cup sugar
1 tsp vanilla
1 1/4 c. flour
1/4 c. raspberry jam
2 oz. white chocolate- chopped

Instructions

In large bowl with mixer on med. speed, beat 1/2 c. butter, sugar and vanilla until smooth. Stir in 1 1/4c. flour and beat until dough comes together. Divide into thirds. On a floured surface with palms of your hands, roll each portion into a 9 inch long rope 1 inch thick. Pace ropes on buttered baking sheet 3 inches apart. Press finger to make indentions at 1 inch intervals along each rope. Spoon 1/4 tsp. jam into each indention. Bake at 350 12- 15 min. until dough edges are lightly browned. Put Chocolate in a sandwich bag at one end and twist tie to secure. Place bag in cup of hot water until melted. Snip end of bag and drizzle across ropes. Chill until chocolate is firm then slice.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Slices Recipe

Ingredients

1/2 c. butter- room temp.
1/4 cup sugar
1 tsp vanilla
1 1/4 c. flour
1/4 c. raspberry jam
2 oz. white chocolate- chopped

Instructions

In large bowl with mixer on med. speed, beat 1/2 c. butter, sugar and vanilla until smooth. Stir in 1 1/4c. flour and beat until dough comes together. Divide into thirds. On a floured surface with palms of your hands, roll each portion into a 9 inch long rope 1 inch thick. Pace ropes on buttered baking sheet 3 inches apart. Press finger to make indentions at 1 inch intervals along each rope. Spoon 1/4 tsp. jam into each indention. Bake at 350 12- 15 min. until dough edges are lightly browned. Put Chocolate in a sandwich bag at one end and twist tie to secure. Place bag in cup of hot water until melted. Snip end of bag and drizzle across ropes. Chill until chocolate is firm then slice.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Slices Recipe

Ingredients

1/2 c. butter- room temp.
1/4 cup sugar
1 tsp vanilla
1 1/4 c. flour
1/4 c. raspberry jam
2 oz. white chocolate- chopped

Instructions

In large bowl with mixer on med. speed, beat 1/2 c. butter, sugar and vanilla until smooth. Stir in 1 1/4c. flour and beat until dough comes together. Divide into thirds. On a floured surface with palms of your hands, roll each portion into a 9 inch long rope 1 inch thick. Pace ropes on buttered baking sheet 3 inches apart. Press finger to make indentions at 1 inch intervals along each rope. Spoon 1/4 tsp. jam into each indention. Bake at 350 12- 15 min. until dough edges are lightly browned. Put Chocolate in a sandwich bag at one end and twist tie to secure. Place bag in cup of hot water until melted. Snip end of bag and drizzle across ropes. Chill until chocolate is firm then slice.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Raspberry Petit Fours

Ingredients

1 1/3 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons Chambord raspberry liquor
3 large eggs
1 cup superfine sugar
1 teaspoon vanilla extract
1 (18 ounce) package frozen unsweetened raspberries, thawed
1 1/3 cups heavy cream
24 ounces godiva white chocolate, chopped (1.5oz each bars)
2 -3 tablespoons Chambord raspberry liquor
3 ounces godiva white chocolate (1.5oz each bars)
red food coloring
fresh raspberry (optional)
sugared mint leaf

Instructions

MAKE RASPBERRY PUREE:.
Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
MAKE THE RASPBERRY SPONGE CAKE:.
Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
Sift flour, baking powder, and salt. Set aside.
Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
Place eggs, sugar, and vanilla extract in large mixing bowl.
Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
Invert onto a wire rack and peel off the parchment papaer. Cool completely.
MAKE THE RASPBERRY GANACHE:.
Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
ASSEMBLE THE PETITS FOURS:.
Cut cake in half crosswise, making two 10"x7.5" rectangles.
Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
Wrap cake in plastic wrap and freeze until firm, about 1 hour.
Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
Freeze remaining cake squares.
Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
Chill petit fours in the refrigerator for 15 minutes.
DECORATING THE PETITS FOURS:.
Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Raspberry Petit Fours

Ingredients

1 1/3 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons Chambord raspberry liquor
3 large eggs
1 cup superfine sugar
1 teaspoon vanilla extract
1 (18 ounce) package frozen unsweetened raspberries, thawed
1 1/3 cups heavy cream
24 ounces godiva white chocolate, chopped (1.5oz each bars)
2 -3 tablespoons Chambord raspberry liquor
3 ounces godiva white chocolate (1.5oz each bars)
red food coloring
fresh raspberry (optional)
sugared mint leaf

Instructions

MAKE RASPBERRY PUREE:.
Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
MAKE THE RASPBERRY SPONGE CAKE:.
Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
Sift flour, baking powder, and salt. Set aside.
Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
Place eggs, sugar, and vanilla extract in large mixing bowl.
Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
Invert onto a wire rack and peel off the parchment papaer. Cool completely.
MAKE THE RASPBERRY GANACHE:.
Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
ASSEMBLE THE PETITS FOURS:.
Cut cake in half crosswise, making two 10"x7.5" rectangles.
Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
Wrap cake in plastic wrap and freeze until firm, about 1 hour.
Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
Freeze remaining cake squares.
Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
Chill petit fours in the refrigerator for 15 minutes.
DECORATING THE PETITS FOURS:.
Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Raspberry Petit Fours

Ingredients

1 1/3 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons Chambord raspberry liquor
3 large eggs
1 cup superfine sugar
1 teaspoon vanilla extract
1 (18 ounce) package frozen unsweetened raspberries, thawed
1 1/3 cups heavy cream
24 ounces godiva white chocolate, chopped (1.5oz each bars)
2 -3 tablespoons Chambord raspberry liquor
3 ounces godiva white chocolate (1.5oz each bars)
red food coloring
fresh raspberry (optional)
sugared mint leaf

Instructions

MAKE RASPBERRY PUREE:.
Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
MAKE THE RASPBERRY SPONGE CAKE:.
Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
Sift flour, baking powder, and salt. Set aside.
Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
Place eggs, sugar, and vanilla extract in large mixing bowl.
Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
Invert onto a wire rack and peel off the parchment papaer. Cool completely.
MAKE THE RASPBERRY GANACHE:.
Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
ASSEMBLE THE PETITS FOURS:.
Cut cake in half crosswise, making two 10"x7.5" rectangles.
Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
Wrap cake in plastic wrap and freeze until firm, about 1 hour.
Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
Freeze remaining cake squares.
Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
Chill petit fours in the refrigerator for 15 minutes.
DECORATING THE PETITS FOURS:.
Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Raspberry Petit Fours

Ingredients

1 1/3 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons Chambord raspberry liquor
3 large eggs
1 cup superfine sugar
1 teaspoon vanilla extract
1 (18 ounce) package frozen unsweetened raspberries, thawed
1 1/3 cups heavy cream
24 ounces godiva white chocolate, chopped (1.5oz each bars)
2 -3 tablespoons Chambord raspberry liquor
3 ounces godiva white chocolate (1.5oz each bars)
red food coloring
fresh raspberry (optional)
sugared mint leaf

Instructions

MAKE RASPBERRY PUREE:.
Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
MAKE THE RASPBERRY SPONGE CAKE:.
Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
Sift flour, baking powder, and salt. Set aside.
Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
Place eggs, sugar, and vanilla extract in large mixing bowl.
Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
Invert onto a wire rack and peel off the parchment papaer. Cool completely.
MAKE THE RASPBERRY GANACHE:.
Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
ASSEMBLE THE PETITS FOURS:.
Cut cake in half crosswise, making two 10"x7.5" rectangles.
Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
Wrap cake in plastic wrap and freeze until firm, about 1 hour.
Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
Freeze remaining cake squares.
Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
Chill petit fours in the refrigerator for 15 minutes.
DECORATING THE PETITS FOURS:.
Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Popovers

Ingredients

2 large eggs
1 cup whole milk
2 tablespoons unsalted butter
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
Zest of 1 lemon
Handful of fresh raspberries

Instructions

Preheat oven to 375 degrees.
Using a microwave or stovetop, melt the butter. Coat the popover pan generously with melted butter. Place pan in the oven to heat it up while the oven finishes preheating.
In a large bowl, whisk together eggs and milk.
Using a separate bowl combine the dry ingredients: flour, sugar, salt, and lemon zest. Add these the egg mixture and stir until just combined. It's okay if it's a little lumpy.
Pour the batter into the prepared pan, filling each cup to about 2/3 full. Scatter a few raspberries over the tops of each cup or mash the raspberries and fold a spoonful into the mixture of each cup.
Bake until puffed and golden, about 35-45 minutes. Sprinkle with powdered sugar and serve immediately, popovers will deflate slightly as they cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Popovers

Ingredients

2 large eggs
1 cup whole milk
2 tablespoons unsalted butter
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
Zest of 1 lemon
Handful of fresh raspberries

Instructions

Preheat oven to 375 degrees.
Using a microwave or stovetop, melt the butter. Coat the popover pan generously with melted butter. Place pan in the oven to heat it up while the oven finishes preheating.
In a large bowl, whisk together eggs and milk.
Using a separate bowl combine the dry ingredients: flour, sugar, salt, and lemon zest. Add these the egg mixture and stir until just combined. It's okay if it's a little lumpy.
Pour the batter into the prepared pan, filling each cup to about 2/3 full. Scatter a few raspberries over the tops of each cup or mash the raspberries and fold a spoonful into the mixture of each cup.
Bake until puffed and golden, about 35-45 minutes. Sprinkle with powdered sugar and serve immediately, popovers will deflate slightly as they cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Popovers

Ingredients

2 large eggs
1 cup whole milk
2 tablespoons unsalted butter
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
Zest of 1 lemon
Handful of fresh raspberries

Instructions

Preheat oven to 375 degrees.
Using a microwave or stovetop, melt the butter. Coat the popover pan generously with melted butter. Place pan in the oven to heat it up while the oven finishes preheating.
In a large bowl, whisk together eggs and milk.
Using a separate bowl combine the dry ingredients: flour, sugar, salt, and lemon zest. Add these the egg mixture and stir until just combined. It's okay if it's a little lumpy.
Pour the batter into the prepared pan, filling each cup to about 2/3 full. Scatter a few raspberries over the tops of each cup or mash the raspberries and fold a spoonful into the mixture of each cup.
Bake until puffed and golden, about 35-45 minutes. Sprinkle with powdered sugar and serve immediately, popovers will deflate slightly as they cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Popovers

Ingredients

2 large eggs
1 cup whole milk
2 tablespoons unsalted butter
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
Zest of 1 lemon
Handful of fresh raspberries

Instructions

Preheat oven to 375 degrees.
Using a microwave or stovetop, melt the butter. Coat the popover pan generously with melted butter. Place pan in the oven to heat it up while the oven finishes preheating.
In a large bowl, whisk together eggs and milk.
Using a separate bowl combine the dry ingredients: flour, sugar, salt, and lemon zest. Add these the egg mixture and stir until just combined. It's okay if it's a little lumpy.
Pour the batter into the prepared pan, filling each cup to about 2/3 full. Scatter a few raspberries over the tops of each cup or mash the raspberries and fold a spoonful into the mixture of each cup.
Bake until puffed and golden, about 35-45 minutes. Sprinkle with powdered sugar and serve immediately, popovers will deflate slightly as they cool.

Sun, 05 Jul 2026 00:00:00 GMT

Strawberry and Raspberry Crumble

Ingredients

1 c Oats
2 tb Walnuts
5 tb Brown Sugar firmly packed
2 tb Honey
1/4 ts Salt
1/2 Vanilla bean, cut into 3
1/2 pt Fresh raspberries
1 tb Freshly squeezed lemon juice
1 tb Unsalted butter
1 pt Fresh strawberries, hulled
2 tb Flour
Frozen vanilla yogurt,
1 tb Walnut or canola oil

Instructions

Preheat oven to 350 degrees. Make the topping: In a small bowl, combine oats, walnuts and salt. In another bowl combine honey and oil. With a fork stir honey and oil into oat mixture. Make crumble: In a blender or food processor, pulverize vanilla bean with the sugar. In a bowl toss together vanilla sugar with remaining crumble ingredients. Pour into buttered 6 cup dish. Sprinkle with topping and bake for 35 minutes until juices are bubbling and topping is golden brown. Serve immediately alone or over vanilla yogurt. Yield: 6 servings Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" on Jun 30, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Strawberry and Raspberry Crumble

Ingredients

1 c Oats
2 tb Walnuts
5 tb Brown Sugar firmly packed
2 tb Honey
1/4 ts Salt
1/2 Vanilla bean, cut into 3
1/2 pt Fresh raspberries
1 tb Freshly squeezed lemon juice
1 tb Unsalted butter
1 pt Fresh strawberries, hulled
2 tb Flour
Frozen vanilla yogurt,
1 tb Walnut or canola oil

Instructions

Preheat oven to 350 degrees. Make the topping: In a small bowl, combine oats, walnuts and salt. In another bowl combine honey and oil. With a fork stir honey and oil into oat mixture. Make crumble: In a blender or food processor, pulverize vanilla bean with the sugar. In a bowl toss together vanilla sugar with remaining crumble ingredients. Pour into buttered 6 cup dish. Sprinkle with topping and bake for 35 minutes until juices are bubbling and topping is golden brown. Serve immediately alone or over vanilla yogurt. Yield: 6 servings Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" on Jun 30, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Strawberry and Raspberry Crumble

Ingredients

1 c Oats
2 tb Walnuts
5 tb Brown Sugar firmly packed
2 tb Honey
1/4 ts Salt
1/2 Vanilla bean, cut into 3
1/2 pt Fresh raspberries
1 tb Freshly squeezed lemon juice
1 tb Unsalted butter
1 pt Fresh strawberries, hulled
2 tb Flour
Frozen vanilla yogurt,
1 tb Walnut or canola oil

Instructions

Preheat oven to 350 degrees. Make the topping: In a small bowl, combine oats, walnuts and salt. In another bowl combine honey and oil. With a fork stir honey and oil into oat mixture. Make crumble: In a blender or food processor, pulverize vanilla bean with the sugar. In a bowl toss together vanilla sugar with remaining crumble ingredients. Pour into buttered 6 cup dish. Sprinkle with topping and bake for 35 minutes until juices are bubbling and topping is golden brown. Serve immediately alone or over vanilla yogurt. Yield: 6 servings Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" on Jun 30, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Strawberry and Raspberry Crumble

Ingredients

1 c Oats
2 tb Walnuts
5 tb Brown Sugar firmly packed
2 tb Honey
1/4 ts Salt
1/2 Vanilla bean, cut into 3
1/2 pt Fresh raspberries
1 tb Freshly squeezed lemon juice
1 tb Unsalted butter
1 pt Fresh strawberries, hulled
2 tb Flour
Frozen vanilla yogurt,
1 tb Walnut or canola oil

Instructions

Preheat oven to 350 degrees. Make the topping: In a small bowl, combine oats, walnuts and salt. In another bowl combine honey and oil. With a fork stir honey and oil into oat mixture. Make crumble: In a blender or food processor, pulverize vanilla bean with the sugar. In a bowl toss together vanilla sugar with remaining crumble ingredients. Pour into buttered 6 cup dish. Sprinkle with topping and bake for 35 minutes until juices are bubbling and topping is golden brown. Serve immediately alone or over vanilla yogurt. Yield: 6 servings Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" on Jun 30, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Swirl Brownies

Ingredients

0.75 cup raspberries
2 tablespoons cashew butter
2 tablespoons water
8 ounces dark chocolate (60-70% cacao), chopped
8 tablespoons unsalted butter (1 stick), cut into small pieces
0.5 cup canola oil
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
0.5 teaspoon salt
0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
.25 cup cacao powder or Dutch-processed cocoa powder

Instructions

Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and water; puree until smooth. Set aside.
Combine chocolate, butter and oil in a stainless-steel bowl. Set the bowl over a saucepan of gently simmering water and melt the ingredients together. Remove from heat and stir to combine. Let cool for 20 minutes.
Meanwhile, preheat oven to 325°F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Combine eggs, sugar, vanilla and salt in a large bowl. Beat on medium-high speed until thickened and lighter in color, 3 to 5 minutes.
Whisk all-purpose flour, whole-wheat flour and cacao (or cocoa) in a medium bowl. Fold the dry ingredients into the egg mixture in 3 additions until most of the flour is incorporated. Add the melted chocolate mixture and stir until well combined.
Spread the batter in the prepared pan. Drop the raspberry mixture in 12 dollops over the batter. Drag a knife through the dollops and batter in an S-like pattern from one corner to the other. Turn the pan clockwise and repeat.
Bake until the brownies are firm to the touch, 25 to 30 minutes. The center will still be a bit shiny. Let cool on a wire rack for 20 to 30 minutes. Run a knife around the edges before cutting into 16 pieces.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Swirl Brownies

Ingredients

0.75 cup raspberries
2 tablespoons cashew butter
2 tablespoons water
8 ounces dark chocolate (60-70% cacao), chopped
8 tablespoons unsalted butter (1 stick), cut into small pieces
0.5 cup canola oil
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
0.5 teaspoon salt
0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
.25 cup cacao powder or Dutch-processed cocoa powder

Instructions

Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and water; puree until smooth. Set aside.
Combine chocolate, butter and oil in a stainless-steel bowl. Set the bowl over a saucepan of gently simmering water and melt the ingredients together. Remove from heat and stir to combine. Let cool for 20 minutes.
Meanwhile, preheat oven to 325°F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Combine eggs, sugar, vanilla and salt in a large bowl. Beat on medium-high speed until thickened and lighter in color, 3 to 5 minutes.
Whisk all-purpose flour, whole-wheat flour and cacao (or cocoa) in a medium bowl. Fold the dry ingredients into the egg mixture in 3 additions until most of the flour is incorporated. Add the melted chocolate mixture and stir until well combined.
Spread the batter in the prepared pan. Drop the raspberry mixture in 12 dollops over the batter. Drag a knife through the dollops and batter in an S-like pattern from one corner to the other. Turn the pan clockwise and repeat.
Bake until the brownies are firm to the touch, 25 to 30 minutes. The center will still be a bit shiny. Let cool on a wire rack for 20 to 30 minutes. Run a knife around the edges before cutting into 16 pieces.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Swirl Brownies

Ingredients

0.75 cup raspberries
2 tablespoons cashew butter
2 tablespoons water
8 ounces dark chocolate (60-70% cacao), chopped
8 tablespoons unsalted butter (1 stick), cut into small pieces
0.5 cup canola oil
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
0.5 teaspoon salt
0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
.25 cup cacao powder or Dutch-processed cocoa powder

Instructions

Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and water; puree until smooth. Set aside.
Combine chocolate, butter and oil in a stainless-steel bowl. Set the bowl over a saucepan of gently simmering water and melt the ingredients together. Remove from heat and stir to combine. Let cool for 20 minutes.
Meanwhile, preheat oven to 325°F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Combine eggs, sugar, vanilla and salt in a large bowl. Beat on medium-high speed until thickened and lighter in color, 3 to 5 minutes.
Whisk all-purpose flour, whole-wheat flour and cacao (or cocoa) in a medium bowl. Fold the dry ingredients into the egg mixture in 3 additions until most of the flour is incorporated. Add the melted chocolate mixture and stir until well combined.
Spread the batter in the prepared pan. Drop the raspberry mixture in 12 dollops over the batter. Drag a knife through the dollops and batter in an S-like pattern from one corner to the other. Turn the pan clockwise and repeat.
Bake until the brownies are firm to the touch, 25 to 30 minutes. The center will still be a bit shiny. Let cool on a wire rack for 20 to 30 minutes. Run a knife around the edges before cutting into 16 pieces.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Swirl Brownies

Ingredients

0.75 cup raspberries
2 tablespoons cashew butter
2 tablespoons water
8 ounces dark chocolate (60-70% cacao), chopped
8 tablespoons unsalted butter (1 stick), cut into small pieces
0.5 cup canola oil
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
0.5 teaspoon salt
0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
.25 cup cacao powder or Dutch-processed cocoa powder

Instructions

Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and water; puree until smooth. Set aside.
Combine chocolate, butter and oil in a stainless-steel bowl. Set the bowl over a saucepan of gently simmering water and melt the ingredients together. Remove from heat and stir to combine. Let cool for 20 minutes.
Meanwhile, preheat oven to 325°F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Combine eggs, sugar, vanilla and salt in a large bowl. Beat on medium-high speed until thickened and lighter in color, 3 to 5 minutes.
Whisk all-purpose flour, whole-wheat flour and cacao (or cocoa) in a medium bowl. Fold the dry ingredients into the egg mixture in 3 additions until most of the flour is incorporated. Add the melted chocolate mixture and stir until well combined.
Spread the batter in the prepared pan. Drop the raspberry mixture in 12 dollops over the batter. Drag a knife through the dollops and batter in an S-like pattern from one corner to the other. Turn the pan clockwise and repeat.
Bake until the brownies are firm to the touch, 25 to 30 minutes. The center will still be a bit shiny. Let cool on a wire rack for 20 to 30 minutes. Run a knife around the edges before cutting into 16 pieces.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Marinade

Ingredients

1/2 cup Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon liquid smoke
1 tablespoon balsamic vinegar
2 tablespoons ketchup
1/4 teaspoon red pepper flakes
1/4 teaspoon onion salt
1/4 teaspoon minced garlic
1/2 cup raspberry preserves
1/4 cup oil

Instructions

Combine all ingredients in a large freezer bag.
Add chicken or chops and marinate in refrigerator for 1-4 hours.
Bake chicken or chops at 350 degrees, basting frequently with the remaining marinade.
For chops, bake approximately 35-40 minutes (depending on thickness).
For boneless chicken breasts, bake for 25 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Marinade

Ingredients

1/2 cup Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon liquid smoke
1 tablespoon balsamic vinegar
2 tablespoons ketchup
1/4 teaspoon red pepper flakes
1/4 teaspoon onion salt
1/4 teaspoon minced garlic
1/2 cup raspberry preserves
1/4 cup oil

Instructions

Combine all ingredients in a large freezer bag.
Add chicken or chops and marinate in refrigerator for 1-4 hours.
Bake chicken or chops at 350 degrees, basting frequently with the remaining marinade.
For chops, bake approximately 35-40 minutes (depending on thickness).
For boneless chicken breasts, bake for 25 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Marinade

Ingredients

1/2 cup Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon liquid smoke
1 tablespoon balsamic vinegar
2 tablespoons ketchup
1/4 teaspoon red pepper flakes
1/4 teaspoon onion salt
1/4 teaspoon minced garlic
1/2 cup raspberry preserves
1/4 cup oil

Instructions

Combine all ingredients in a large freezer bag.
Add chicken or chops and marinate in refrigerator for 1-4 hours.
Bake chicken or chops at 350 degrees, basting frequently with the remaining marinade.
For chops, bake approximately 35-40 minutes (depending on thickness).
For boneless chicken breasts, bake for 25 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Marinade

Ingredients

1/2 cup Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon liquid smoke
1 tablespoon balsamic vinegar
2 tablespoons ketchup
1/4 teaspoon red pepper flakes
1/4 teaspoon onion salt
1/4 teaspoon minced garlic
1/2 cup raspberry preserves
1/4 cup oil

Instructions

Combine all ingredients in a large freezer bag.
Add chicken or chops and marinate in refrigerator for 1-4 hours.
Bake chicken or chops at 350 degrees, basting frequently with the remaining marinade.
For chops, bake approximately 35-40 minutes (depending on thickness).
For boneless chicken breasts, bake for 25 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Cranberry-Studded Melted Butter Shortbread

Ingredients

10 tablespoons (142g) unsalted butter cut into several pieces
1 to 1 1/2 teaspoons rosemary chopped*
zest of 1 orange
1 1/2 teaspoons King Arthur Pure Vanilla Extract
3/4 teaspoon table salt
3/4 cup (85g) confectioners' sugar sifted if lumpy
5 tablespoons (35g) cornstarch
1 cup plus 3 tablespoons (143g) King Arthur Unbleached All-Purpose Flour
1/2 cup (57g) dried cranberries coarsely chopped
2 tablespoons (25g) granulated sugar or 2 tablespoons (29g) coarse sparkling sugar

Instructions

In a medium microwave-safe bowl, heat the butter in the microwave in 30-second intervals just until melted. Alternatively, melt the butter in medium saucepan over medium-low heat., Add the rosemary, zest, vanilla, and salt to the melted butter; whisk to combine. , Add the confectioners’ sugar and cornstarch and whisk for 30 seconds to 1 minute until the mixture has thickened and is smooth, emulsified, and slightly cooled. , Use a flexible spatula to stir in the flour until a soft dough forms. Mix in the chopped cranberries until evenly distributed. , To use the Slice-and-Bake Cookie Dough Keeper, press the dough into one half of the keeper, distributing it evenly from end to end. Use lightly greased hands to smooth the dough into an even log that’s slightly domed. Cover with the other half of the keeper. Alternatively, transfer the dough to a piece of parchment and shape it into a log that’s roughly 1 1/2" wide and 11" long. To make a perfectly round log, fold the parchment away from you to encase the dough. Use your non-dominant hand to press a long, straight object (a ruler or a bench knife works well) in between the dough and the work surface, then use your dominant hand to gently tug the top piece of parchment away from you. This should pull the dough so that it butts up against the straight object and forms a very smooth, symmetrical log. Twist the ends of the parchment to keep the dough enclosed.
, Chill the dough inside the keeper or parchment for at least 1 hour or for up to 3 days. The dough can also be frozen for several weeks. If freezing the dough, let it thaw in the refrigerator overnight before baking the next day. , When ready to bake, preheat the oven to 325°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment. If the dough has been chilling for longer than 1 hour, let it rest at room temperature to warm up slightly. , Place the sugar in a pie plate or small rimmed baking pan., Remove the dough from the keeper or parchment. Cut the log in half. Working with one half at a time, roll the log in the sugar until the outside is evenly coated. If the sugar isn’t sticking, press the dough gently into it to adhere. Repeat with the other half of the dough. , Use a sharp knife to slice the sugar-coated log at the score marks (if you used the keeper) or roughly every 1/4" (if the dough was chilled in parchment). , Arrange the shortbread cookies evenly on the baking sheets, spacing them at least 1" apart. , Bake the shortbread cookies for 18 to 20 minutes, rotating from top to bottom and front to back halfway through, until the edges just barely start to turn light golden brown. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. , Serve the melted butter shortbread cookies slightly warm or at room temperature. Store leftover shortbread in an airtight container at room temperature for up to 5 days. Baked shortbread can be frozen for longer storage if the coating is omitted. (Otherwise, the sugar becomes sticky when thawed.)

Sun, 05 Jul 2026 00:00:00 GMT

Cranberry-Studded Melted Butter Shortbread

Ingredients

10 tablespoons (142g) unsalted butter cut into several pieces
1 to 1 1/2 teaspoons rosemary chopped*
zest of 1 orange
1 1/2 teaspoons King Arthur Pure Vanilla Extract
3/4 teaspoon table salt
3/4 cup (85g) confectioners' sugar sifted if lumpy
5 tablespoons (35g) cornstarch
1 cup plus 3 tablespoons (143g) King Arthur Unbleached All-Purpose Flour
1/2 cup (57g) dried cranberries coarsely chopped
2 tablespoons (25g) granulated sugar or 2 tablespoons (29g) coarse sparkling sugar

Instructions

In a medium microwave-safe bowl, heat the butter in the microwave in 30-second intervals just until melted. Alternatively, melt the butter in medium saucepan over medium-low heat., Add the rosemary, zest, vanilla, and salt to the melted butter; whisk to combine. , Add the confectioners’ sugar and cornstarch and whisk for 30 seconds to 1 minute until the mixture has thickened and is smooth, emulsified, and slightly cooled. , Use a flexible spatula to stir in the flour until a soft dough forms. Mix in the chopped cranberries until evenly distributed. , To use the Slice-and-Bake Cookie Dough Keeper, press the dough into one half of the keeper, distributing it evenly from end to end. Use lightly greased hands to smooth the dough into an even log that’s slightly domed. Cover with the other half of the keeper. Alternatively, transfer the dough to a piece of parchment and shape it into a log that’s roughly 1 1/2" wide and 11" long. To make a perfectly round log, fold the parchment away from you to encase the dough. Use your non-dominant hand to press a long, straight object (a ruler or a bench knife works well) in between the dough and the work surface, then use your dominant hand to gently tug the top piece of parchment away from you. This should pull the dough so that it butts up against the straight object and forms a very smooth, symmetrical log. Twist the ends of the parchment to keep the dough enclosed.
, Chill the dough inside the keeper or parchment for at least 1 hour or for up to 3 days. The dough can also be frozen for several weeks. If freezing the dough, let it thaw in the refrigerator overnight before baking the next day. , When ready to bake, preheat the oven to 325°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment. If the dough has been chilling for longer than 1 hour, let it rest at room temperature to warm up slightly. , Place the sugar in a pie plate or small rimmed baking pan., Remove the dough from the keeper or parchment. Cut the log in half. Working with one half at a time, roll the log in the sugar until the outside is evenly coated. If the sugar isn’t sticking, press the dough gently into it to adhere. Repeat with the other half of the dough. , Use a sharp knife to slice the sugar-coated log at the score marks (if you used the keeper) or roughly every 1/4" (if the dough was chilled in parchment). , Arrange the shortbread cookies evenly on the baking sheets, spacing them at least 1" apart. , Bake the shortbread cookies for 18 to 20 minutes, rotating from top to bottom and front to back halfway through, until the edges just barely start to turn light golden brown. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. , Serve the melted butter shortbread cookies slightly warm or at room temperature. Store leftover shortbread in an airtight container at room temperature for up to 5 days. Baked shortbread can be frozen for longer storage if the coating is omitted. (Otherwise, the sugar becomes sticky when thawed.)

Sun, 05 Jul 2026 00:00:00 GMT

Cranberry-Studded Melted Butter Shortbread

Ingredients

10 tablespoons (142g) unsalted butter cut into several pieces
1 to 1 1/2 teaspoons rosemary chopped*
zest of 1 orange
1 1/2 teaspoons King Arthur Pure Vanilla Extract
3/4 teaspoon table salt
3/4 cup (85g) confectioners' sugar sifted if lumpy
5 tablespoons (35g) cornstarch
1 cup plus 3 tablespoons (143g) King Arthur Unbleached All-Purpose Flour
1/2 cup (57g) dried cranberries coarsely chopped
2 tablespoons (25g) granulated sugar or 2 tablespoons (29g) coarse sparkling sugar

Instructions

In a medium microwave-safe bowl, heat the butter in the microwave in 30-second intervals just until melted. Alternatively, melt the butter in medium saucepan over medium-low heat., Add the rosemary, zest, vanilla, and salt to the melted butter; whisk to combine. , Add the confectioners’ sugar and cornstarch and whisk for 30 seconds to 1 minute until the mixture has thickened and is smooth, emulsified, and slightly cooled. , Use a flexible spatula to stir in the flour until a soft dough forms. Mix in the chopped cranberries until evenly distributed. , To use the Slice-and-Bake Cookie Dough Keeper, press the dough into one half of the keeper, distributing it evenly from end to end. Use lightly greased hands to smooth the dough into an even log that’s slightly domed. Cover with the other half of the keeper. Alternatively, transfer the dough to a piece of parchment and shape it into a log that’s roughly 1 1/2" wide and 11" long. To make a perfectly round log, fold the parchment away from you to encase the dough. Use your non-dominant hand to press a long, straight object (a ruler or a bench knife works well) in between the dough and the work surface, then use your dominant hand to gently tug the top piece of parchment away from you. This should pull the dough so that it butts up against the straight object and forms a very smooth, symmetrical log. Twist the ends of the parchment to keep the dough enclosed.
, Chill the dough inside the keeper or parchment for at least 1 hour or for up to 3 days. The dough can also be frozen for several weeks. If freezing the dough, let it thaw in the refrigerator overnight before baking the next day. , When ready to bake, preheat the oven to 325°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment. If the dough has been chilling for longer than 1 hour, let it rest at room temperature to warm up slightly. , Place the sugar in a pie plate or small rimmed baking pan., Remove the dough from the keeper or parchment. Cut the log in half. Working with one half at a time, roll the log in the sugar until the outside is evenly coated. If the sugar isn’t sticking, press the dough gently into it to adhere. Repeat with the other half of the dough. , Use a sharp knife to slice the sugar-coated log at the score marks (if you used the keeper) or roughly every 1/4" (if the dough was chilled in parchment). , Arrange the shortbread cookies evenly on the baking sheets, spacing them at least 1" apart. , Bake the shortbread cookies for 18 to 20 minutes, rotating from top to bottom and front to back halfway through, until the edges just barely start to turn light golden brown. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. , Serve the melted butter shortbread cookies slightly warm or at room temperature. Store leftover shortbread in an airtight container at room temperature for up to 5 days. Baked shortbread can be frozen for longer storage if the coating is omitted. (Otherwise, the sugar becomes sticky when thawed.)

Sun, 05 Jul 2026 00:00:00 GMT

Cranberry-Studded Melted Butter Shortbread

Ingredients

10 tablespoons (142g) unsalted butter cut into several pieces
1 to 1 1/2 teaspoons rosemary chopped*
zest of 1 orange
1 1/2 teaspoons King Arthur Pure Vanilla Extract
3/4 teaspoon table salt
3/4 cup (85g) confectioners' sugar sifted if lumpy
5 tablespoons (35g) cornstarch
1 cup plus 3 tablespoons (143g) King Arthur Unbleached All-Purpose Flour
1/2 cup (57g) dried cranberries coarsely chopped
2 tablespoons (25g) granulated sugar or 2 tablespoons (29g) coarse sparkling sugar

Instructions

In a medium microwave-safe bowl, heat the butter in the microwave in 30-second intervals just until melted. Alternatively, melt the butter in medium saucepan over medium-low heat., Add the rosemary, zest, vanilla, and salt to the melted butter; whisk to combine. , Add the confectioners’ sugar and cornstarch and whisk for 30 seconds to 1 minute until the mixture has thickened and is smooth, emulsified, and slightly cooled. , Use a flexible spatula to stir in the flour until a soft dough forms. Mix in the chopped cranberries until evenly distributed. , To use the Slice-and-Bake Cookie Dough Keeper, press the dough into one half of the keeper, distributing it evenly from end to end. Use lightly greased hands to smooth the dough into an even log that’s slightly domed. Cover with the other half of the keeper. Alternatively, transfer the dough to a piece of parchment and shape it into a log that’s roughly 1 1/2" wide and 11" long. To make a perfectly round log, fold the parchment away from you to encase the dough. Use your non-dominant hand to press a long, straight object (a ruler or a bench knife works well) in between the dough and the work surface, then use your dominant hand to gently tug the top piece of parchment away from you. This should pull the dough so that it butts up against the straight object and forms a very smooth, symmetrical log. Twist the ends of the parchment to keep the dough enclosed.
, Chill the dough inside the keeper or parchment for at least 1 hour or for up to 3 days. The dough can also be frozen for several weeks. If freezing the dough, let it thaw in the refrigerator overnight before baking the next day. , When ready to bake, preheat the oven to 325°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment. If the dough has been chilling for longer than 1 hour, let it rest at room temperature to warm up slightly. , Place the sugar in a pie plate or small rimmed baking pan., Remove the dough from the keeper or parchment. Cut the log in half. Working with one half at a time, roll the log in the sugar until the outside is evenly coated. If the sugar isn’t sticking, press the dough gently into it to adhere. Repeat with the other half of the dough. , Use a sharp knife to slice the sugar-coated log at the score marks (if you used the keeper) or roughly every 1/4" (if the dough was chilled in parchment). , Arrange the shortbread cookies evenly on the baking sheets, spacing them at least 1" apart. , Bake the shortbread cookies for 18 to 20 minutes, rotating from top to bottom and front to back halfway through, until the edges just barely start to turn light golden brown. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. , Serve the melted butter shortbread cookies slightly warm or at room temperature. Store leftover shortbread in an airtight container at room temperature for up to 5 days. Baked shortbread can be frozen for longer storage if the coating is omitted. (Otherwise, the sugar becomes sticky when thawed.)

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

3 cups strawberries sliced
3 cups rhubarb sliced
1/2 cup sugar
1 tablespoon grated orange peel
1 cup SuperMoist yellow cake mix dry
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter cut into cubes
Whipped cream if desired

Instructions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

3 cups strawberries sliced
3 cups rhubarb sliced
1/2 cup sugar
1 tablespoon grated orange peel
1 cup SuperMoist yellow cake mix dry
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter cut into cubes
Whipped cream if desired

Instructions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

3 cups strawberries sliced
3 cups rhubarb sliced
1/2 cup sugar
1 tablespoon grated orange peel
1 cup SuperMoist yellow cake mix dry
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter cut into cubes
Whipped cream if desired

Instructions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Slow-Cooker Strawberry-Rhubarb Crisp

Ingredients

3 cups strawberries sliced
3 cups rhubarb sliced
1/2 cup sugar
1 tablespoon grated orange peel
1 cup SuperMoist yellow cake mix dry
1 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter cut into cubes
Whipped cream if desired

Instructions

In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lemon Crumb Muffins

Ingredients

0.25 cup all-purpose flour
0.25 cup light brown sugar
1 teaspoon lemon juice
Pinch of salt
1.5 tablespoons canola oil
1 cup whole-wheat flour, preferably white-whole wheat
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
0.25 teaspoon salt
1 cup buttermilk
0.333 cup canola oil
0.5 cup granulated sugar
1 large egg
Zest of 1 lemon
1 teaspoon vanilla extract
1.5 cups fresh raspberries

Instructions

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
To prepare crumb topping: Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lemon Crumb Muffins

Ingredients

0.25 cup all-purpose flour
0.25 cup light brown sugar
1 teaspoon lemon juice
Pinch of salt
1.5 tablespoons canola oil
1 cup whole-wheat flour, preferably white-whole wheat
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
0.25 teaspoon salt
1 cup buttermilk
0.333 cup canola oil
0.5 cup granulated sugar
1 large egg
Zest of 1 lemon
1 teaspoon vanilla extract
1.5 cups fresh raspberries

Instructions

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
To prepare crumb topping: Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lemon Crumb Muffins

Ingredients

0.25 cup all-purpose flour
0.25 cup light brown sugar
1 teaspoon lemon juice
Pinch of salt
1.5 tablespoons canola oil
1 cup whole-wheat flour, preferably white-whole wheat
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
0.25 teaspoon salt
1 cup buttermilk
0.333 cup canola oil
0.5 cup granulated sugar
1 large egg
Zest of 1 lemon
1 teaspoon vanilla extract
1.5 cups fresh raspberries

Instructions

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
To prepare crumb topping: Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lemon Crumb Muffins

Ingredients

0.25 cup all-purpose flour
0.25 cup light brown sugar
1 teaspoon lemon juice
Pinch of salt
1.5 tablespoons canola oil
1 cup whole-wheat flour, preferably white-whole wheat
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
0.25 teaspoon salt
1 cup buttermilk
0.333 cup canola oil
0.5 cup granulated sugar
1 large egg
Zest of 1 lemon
1 teaspoon vanilla extract
1.5 cups fresh raspberries

Instructions

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
To prepare crumb topping: Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.

Sun, 05 Jul 2026 00:00:00 GMT

Ham and Spinach Sandwich With Raspberry

Ingredients

1 tablespoon mayonnaise
1 tablespoon raspberry preserves
2 slices whole wheat bread
1/2 cup baby spinach leaves
1 slice red onion (sliced thinly)
6 slices brown sugar ham (shaved or sliced)
1 slice American cheese

Instructions

Combine the mayonnaise and raspberry preserves together. Spread evenly on one side of both bread slices. Top one of the bread slices with the spinach, sliced onion, the ham and american cheese; cover with the remaining bread slice.

Sun, 05 Jul 2026 00:00:00 GMT

Ham and Spinach Sandwich With Raspberry

Ingredients

1 tablespoon mayonnaise
1 tablespoon raspberry preserves
2 slices whole wheat bread
1/2 cup baby spinach leaves
1 slice red onion (sliced thinly)
6 slices brown sugar ham (shaved or sliced)
1 slice American cheese

Instructions

Combine the mayonnaise and raspberry preserves together. Spread evenly on one side of both bread slices. Top one of the bread slices with the spinach, sliced onion, the ham and american cheese; cover with the remaining bread slice.

Sun, 05 Jul 2026 00:00:00 GMT

Ham and Spinach Sandwich With Raspberry

Ingredients

1 tablespoon mayonnaise
1 tablespoon raspberry preserves
2 slices whole wheat bread
1/2 cup baby spinach leaves
1 slice red onion (sliced thinly)
6 slices brown sugar ham (shaved or sliced)
1 slice American cheese

Instructions

Combine the mayonnaise and raspberry preserves together. Spread evenly on one side of both bread slices. Top one of the bread slices with the spinach, sliced onion, the ham and american cheese; cover with the remaining bread slice.

Sun, 05 Jul 2026 00:00:00 GMT

Ham and Spinach Sandwich With Raspberry

Ingredients

1 tablespoon mayonnaise
1 tablespoon raspberry preserves
2 slices whole wheat bread
1/2 cup baby spinach leaves
1 slice red onion (sliced thinly)
6 slices brown sugar ham (shaved or sliced)
1 slice American cheese

Instructions

Combine the mayonnaise and raspberry preserves together. Spread evenly on one side of both bread slices. Top one of the bread slices with the spinach, sliced onion, the ham and american cheese; cover with the remaining bread slice.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Almond Butter And Raspberry Toast Recipe by Tasty

Ingredients

1 slice bread, toasted
2 tablespoons chocolate almond butter
10 raspberries
1 tablespoon coconut flakes, to taste

Instructions

Spread chocolate almond butter on toast, and top with raspberries and coconut flakes.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Almond Butter And Raspberry Toast Recipe by Tasty

Ingredients

1 slice bread, toasted
2 tablespoons chocolate almond butter
10 raspberries
1 tablespoon coconut flakes, to taste

Instructions

Spread chocolate almond butter on toast, and top with raspberries and coconut flakes.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Almond Butter And Raspberry Toast Recipe by Tasty

Ingredients

1 slice bread, toasted
2 tablespoons chocolate almond butter
10 raspberries
1 tablespoon coconut flakes, to taste

Instructions

Spread chocolate almond butter on toast, and top with raspberries and coconut flakes.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Almond Butter And Raspberry Toast Recipe by Tasty

Ingredients

1 slice bread, toasted
2 tablespoons chocolate almond butter
10 raspberries
1 tablespoon coconut flakes, to taste

Instructions

Spread chocolate almond butter on toast, and top with raspberries and coconut flakes.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate - Raspberry Tart with Gingersnap Crust

Ingredients

1 1/2 cups Gingersnaps finely ground in processor
4 tablespoons Melted Butter unsalted
3 1/2 cups fresh raspberries
8 ounce bittersweet chocolate finely chopped
1 1/4 cups Heavy cream
pinch Salt

Instructions

Position oven rack in the middle of oven and heat oven to 325 degrees. Oil bottom and sides of a fluted tart pan. In a food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, and work it in by squishing the mixture together with your hands. Press into sides and bottom of pan. Set pan on a baking sheet and refrigerate for 20 minutes to firm. Bake the tart crust on the baking sheet until fragrant, about 15 minutes. Checking and rotating to make sure crust in browned evenly. Set on rack to cool. Meanwhile crush 1/2 cup berries thru a fine strainer into a small bowl. You will have 1/2 cup of puree. Heat cream just until boiling, pour cream over chocolate. Whisk to blend. Stir in raspberry puree and salt. Pour chocolate into tart pan. Refrigerate for 1 hour. Arrange raspberries on chocolate tart. Chill for 30 minutes. Then serve

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate - Raspberry Tart with Gingersnap Crust

Ingredients

1 1/2 cups Gingersnaps finely ground in processor
4 tablespoons Melted Butter unsalted
3 1/2 cups fresh raspberries
8 ounce bittersweet chocolate finely chopped
1 1/4 cups Heavy cream
pinch Salt

Instructions

Position oven rack in the middle of oven and heat oven to 325 degrees. Oil bottom and sides of a fluted tart pan. In a food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, and work it in by squishing the mixture together with your hands. Press into sides and bottom of pan. Set pan on a baking sheet and refrigerate for 20 minutes to firm. Bake the tart crust on the baking sheet until fragrant, about 15 minutes. Checking and rotating to make sure crust in browned evenly. Set on rack to cool. Meanwhile crush 1/2 cup berries thru a fine strainer into a small bowl. You will have 1/2 cup of puree. Heat cream just until boiling, pour cream over chocolate. Whisk to blend. Stir in raspberry puree and salt. Pour chocolate into tart pan. Refrigerate for 1 hour. Arrange raspberries on chocolate tart. Chill for 30 minutes. Then serve

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate - Raspberry Tart with Gingersnap Crust

Ingredients

1 1/2 cups Gingersnaps finely ground in processor
4 tablespoons Melted Butter unsalted
3 1/2 cups fresh raspberries
8 ounce bittersweet chocolate finely chopped
1 1/4 cups Heavy cream
pinch Salt

Instructions

Position oven rack in the middle of oven and heat oven to 325 degrees. Oil bottom and sides of a fluted tart pan. In a food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, and work it in by squishing the mixture together with your hands. Press into sides and bottom of pan. Set pan on a baking sheet and refrigerate for 20 minutes to firm. Bake the tart crust on the baking sheet until fragrant, about 15 minutes. Checking and rotating to make sure crust in browned evenly. Set on rack to cool. Meanwhile crush 1/2 cup berries thru a fine strainer into a small bowl. You will have 1/2 cup of puree. Heat cream just until boiling, pour cream over chocolate. Whisk to blend. Stir in raspberry puree and salt. Pour chocolate into tart pan. Refrigerate for 1 hour. Arrange raspberries on chocolate tart. Chill for 30 minutes. Then serve

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate - Raspberry Tart with Gingersnap Crust

Ingredients

1 1/2 cups Gingersnaps finely ground in processor
4 tablespoons Melted Butter unsalted
3 1/2 cups fresh raspberries
8 ounce bittersweet chocolate finely chopped
1 1/4 cups Heavy cream
pinch Salt

Instructions

Position oven rack in the middle of oven and heat oven to 325 degrees. Oil bottom and sides of a fluted tart pan. In a food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, and work it in by squishing the mixture together with your hands. Press into sides and bottom of pan. Set pan on a baking sheet and refrigerate for 20 minutes to firm. Bake the tart crust on the baking sheet until fragrant, about 15 minutes. Checking and rotating to make sure crust in browned evenly. Set on rack to cool. Meanwhile crush 1/2 cup berries thru a fine strainer into a small bowl. You will have 1/2 cup of puree. Heat cream just until boiling, pour cream over chocolate. Whisk to blend. Stir in raspberry puree and salt. Pour chocolate into tart pan. Refrigerate for 1 hour. Arrange raspberries on chocolate tart. Chill for 30 minutes. Then serve

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Almond Torte with Chocolate Ganache

Ingredients

Cake:
Cooking spray
6 tablespoons butter, softened
2 tablespoons almond paste
1 cup granulated sugar, divided
3 large eggs
¾ cup all-purpose flour
¼ teaspoon salt
4 large egg whites
Filling:
¼ cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
½ cup powdered sugar, sifted
Ganache:
½ cup granulated sugar
¼ cup unsweetened cocoa
⅓ cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped

Instructions

Preheat oven to 350°.
Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.
To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.
To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Almond Torte with Chocolate Ganache

Ingredients

Cake:
Cooking spray
6 tablespoons butter, softened
2 tablespoons almond paste
1 cup granulated sugar, divided
3 large eggs
¾ cup all-purpose flour
¼ teaspoon salt
4 large egg whites
Filling:
¼ cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
½ cup powdered sugar, sifted
Ganache:
½ cup granulated sugar
¼ cup unsweetened cocoa
⅓ cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped

Instructions

Preheat oven to 350°.
Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.
To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.
To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Almond Torte with Chocolate Ganache

Ingredients

Cake:
Cooking spray
6 tablespoons butter, softened
2 tablespoons almond paste
1 cup granulated sugar, divided
3 large eggs
¾ cup all-purpose flour
¼ teaspoon salt
4 large egg whites
Filling:
¼ cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
½ cup powdered sugar, sifted
Ganache:
½ cup granulated sugar
¼ cup unsweetened cocoa
⅓ cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped

Instructions

Preheat oven to 350°.
Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.
To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.
To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Almond Torte with Chocolate Ganache

Ingredients

Cake:
Cooking spray
6 tablespoons butter, softened
2 tablespoons almond paste
1 cup granulated sugar, divided
3 large eggs
¾ cup all-purpose flour
¼ teaspoon salt
4 large egg whites
Filling:
¼ cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
½ cup powdered sugar, sifted
Ganache:
½ cup granulated sugar
¼ cup unsweetened cocoa
⅓ cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped

Instructions

Preheat oven to 350°.
Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.
To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.
To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Fruity Soft Serve Recipe by Tasty

Ingredients

3 cups frozen watermelon
1 cup frozen blueberry
½ cup frozen mango cubes
2 cups frozen whipped topping
topping of your choice, for serving

Instructions

Add the watermelon, blueberries, mango, and whipped topping to a high-powered blender and blend on medium speed until smooth, 1 minute.
Transfer the soft serve to serving bowls and top with your favorite toppings. Serve immediately. Leftovers will keep in an airtight container in the freezer for up to 1 week.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Easy Fruity Soft Serve Recipe by Tasty

Ingredients

3 cups frozen watermelon
1 cup frozen blueberry
½ cup frozen mango cubes
2 cups frozen whipped topping
topping of your choice, for serving

Instructions

Add the watermelon, blueberries, mango, and whipped topping to a high-powered blender and blend on medium speed until smooth, 1 minute.
Transfer the soft serve to serving bowls and top with your favorite toppings. Serve immediately. Leftovers will keep in an airtight container in the freezer for up to 1 week.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Easy Fruity Soft Serve Recipe by Tasty

Ingredients

3 cups frozen watermelon
1 cup frozen blueberry
½ cup frozen mango cubes
2 cups frozen whipped topping
topping of your choice, for serving

Instructions

Add the watermelon, blueberries, mango, and whipped topping to a high-powered blender and blend on medium speed until smooth, 1 minute.
Transfer the soft serve to serving bowls and top with your favorite toppings. Serve immediately. Leftovers will keep in an airtight container in the freezer for up to 1 week.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Easy Fruity Soft Serve Recipe by Tasty

Ingredients

3 cups frozen watermelon
1 cup frozen blueberry
½ cup frozen mango cubes
2 cups frozen whipped topping
topping of your choice, for serving

Instructions

Add the watermelon, blueberries, mango, and whipped topping to a high-powered blender and blend on medium speed until smooth, 1 minute.
Transfer the soft serve to serving bowls and top with your favorite toppings. Serve immediately. Leftovers will keep in an airtight container in the freezer for up to 1 week.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Apple Crisp

Ingredients

3 cups raspberries
2 cups coarsely chopped apples
1 cup brown sugar
3/4 cup rolled oats
3/4 cup flour
1 1/2 teaspoons cinnamon
6 tablespoons butter, room temperature

Instructions

Preheat oven to 350°F.
Toss together berries and apples, spread evenly over bottom of 8X8 baking dish.
In medium bowl combine sugar, flour, cinnamon and oats.
Using pastry cutter work butter into oat mixture until crumbly.
Spread over fruit, pressing down lightly.
Bake 40-45 minutes or until top is lightly browned.
Cool before serving. Top with whipped cream or vanilla ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Apple Crisp

Ingredients

3 cups raspberries
2 cups coarsely chopped apples
1 cup brown sugar
3/4 cup rolled oats
3/4 cup flour
1 1/2 teaspoons cinnamon
6 tablespoons butter, room temperature

Instructions

Preheat oven to 350°F.
Toss together berries and apples, spread evenly over bottom of 8X8 baking dish.
In medium bowl combine sugar, flour, cinnamon and oats.
Using pastry cutter work butter into oat mixture until crumbly.
Spread over fruit, pressing down lightly.
Bake 40-45 minutes or until top is lightly browned.
Cool before serving. Top with whipped cream or vanilla ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Apple Crisp

Ingredients

3 cups raspberries
2 cups coarsely chopped apples
1 cup brown sugar
3/4 cup rolled oats
3/4 cup flour
1 1/2 teaspoons cinnamon
6 tablespoons butter, room temperature

Instructions

Preheat oven to 350°F.
Toss together berries and apples, spread evenly over bottom of 8X8 baking dish.
In medium bowl combine sugar, flour, cinnamon and oats.
Using pastry cutter work butter into oat mixture until crumbly.
Spread over fruit, pressing down lightly.
Bake 40-45 minutes or until top is lightly browned.
Cool before serving. Top with whipped cream or vanilla ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Apple Crisp

Ingredients

3 cups raspberries
2 cups coarsely chopped apples
1 cup brown sugar
3/4 cup rolled oats
3/4 cup flour
1 1/2 teaspoons cinnamon
6 tablespoons butter, room temperature

Instructions

Preheat oven to 350°F.
Toss together berries and apples, spread evenly over bottom of 8X8 baking dish.
In medium bowl combine sugar, flour, cinnamon and oats.
Using pastry cutter work butter into oat mixture until crumbly.
Spread over fruit, pressing down lightly.
Bake 40-45 minutes or until top is lightly browned.
Cool before serving. Top with whipped cream or vanilla ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Raspberry Brownies

Ingredients

1 (19 ounce) box Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves (I used seedless)
1 ounce semisweet baking chocolate
1 tablespoon butter

Instructions

Heat oven to 350º F.
Grease the bottom only of a 13x9x2-inch pan.
Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
Spread over brownies and chill for 15 minute.
Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Raspberry Brownies

Ingredients

1 (19 ounce) box Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves (I used seedless)
1 ounce semisweet baking chocolate
1 tablespoon butter

Instructions

Heat oven to 350º F.
Grease the bottom only of a 13x9x2-inch pan.
Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
Spread over brownies and chill for 15 minute.
Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Raspberry Brownies

Ingredients

1 (19 ounce) box Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves (I used seedless)
1 ounce semisweet baking chocolate
1 tablespoon butter

Instructions

Heat oven to 350º F.
Grease the bottom only of a 13x9x2-inch pan.
Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
Spread over brownies and chill for 15 minute.
Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

Sun, 05 Jul 2026 00:00:00 GMT

Easy Raspberry Brownies

Ingredients

1 (19 ounce) box Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves (I used seedless)
1 ounce semisweet baking chocolate
1 tablespoon butter

Instructions

Heat oven to 350º F.
Grease the bottom only of a 13x9x2-inch pan.
Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
Cool completely in pan on wire rack, about 1 hour.
Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
Spread over brownies and chill for 15 minute.
Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

Sun, 05 Jul 2026 00:00:00 GMT

Breakfast smoothie in a bowl

Ingredients

1 cup Spinach
1/2 cup Avocado
1/4 cup rasberries
2 cups black berries
1 Banana
1/4 cup hemp seeds
Handful Almonds

Instructions

Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Sun, 05 Jul 2026 00:00:00 GMT

Breakfast smoothie in a bowl

Ingredients

1 cup Spinach
1/2 cup Avocado
1/4 cup rasberries
2 cups black berries
1 Banana
1/4 cup hemp seeds
Handful Almonds

Instructions

Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Sun, 05 Jul 2026 00:00:00 GMT

Breakfast smoothie in a bowl

Ingredients

1 cup Spinach
1/2 cup Avocado
1/4 cup rasberries
2 cups black berries
1 Banana
1/4 cup hemp seeds
Handful Almonds

Instructions

Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Sun, 05 Jul 2026 00:00:00 GMT

Breakfast smoothie in a bowl

Ingredients

1 cup Spinach
1/2 cup Avocado
1/4 cup rasberries
2 cups black berries
1 Banana
1/4 cup hemp seeds
Handful Almonds

Instructions

Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry French Toast

Ingredients

4 ounces Cream cheese
1/2 cup Sugar
2 teaspoon Vanilla
1 teaspoon Cinnamon
2 each Eggs
2 each Egg whites
4 cups Milk divided
1 loaf French baguette ends trimmed, sliced
1 package Raspberries divided
1 package Vanilla pudding (4-serving size)

Instructions

Beat cream cheese, sugar, vanilla and cinnamon with electric mixer until well blended.
Add eggs and egg whites, one at a time, mixing well after each addition.
Gradually add 1 cup of the milk, beating until well blended.
Dip bread in cream cheese mixture.
Arrange half of bread slices in greased baking dish.
Sprinkle with half of the raspberries; top with remaining bread slices.
Let stand 30 minutes. Bake at 350 for 40 minutes or until golden brown.
Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended.
Remove from heat; let stand 5 minutes.
Microwave remaining raspberries in small microwaveable bowl 15 to 20 seconds or until warm.
Serve topped with the custard sauce and raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry French Toast

Ingredients

4 ounces Cream cheese
1/2 cup Sugar
2 teaspoon Vanilla
1 teaspoon Cinnamon
2 each Eggs
2 each Egg whites
4 cups Milk divided
1 loaf French baguette ends trimmed, sliced
1 package Raspberries divided
1 package Vanilla pudding (4-serving size)

Instructions

Beat cream cheese, sugar, vanilla and cinnamon with electric mixer until well blended.
Add eggs and egg whites, one at a time, mixing well after each addition.
Gradually add 1 cup of the milk, beating until well blended.
Dip bread in cream cheese mixture.
Arrange half of bread slices in greased baking dish.
Sprinkle with half of the raspberries; top with remaining bread slices.
Let stand 30 minutes. Bake at 350 for 40 minutes or until golden brown.
Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended.
Remove from heat; let stand 5 minutes.
Microwave remaining raspberries in small microwaveable bowl 15 to 20 seconds or until warm.
Serve topped with the custard sauce and raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry French Toast

Ingredients

4 ounces Cream cheese
1/2 cup Sugar
2 teaspoon Vanilla
1 teaspoon Cinnamon
2 each Eggs
2 each Egg whites
4 cups Milk divided
1 loaf French baguette ends trimmed, sliced
1 package Raspberries divided
1 package Vanilla pudding (4-serving size)

Instructions

Beat cream cheese, sugar, vanilla and cinnamon with electric mixer until well blended.
Add eggs and egg whites, one at a time, mixing well after each addition.
Gradually add 1 cup of the milk, beating until well blended.
Dip bread in cream cheese mixture.
Arrange half of bread slices in greased baking dish.
Sprinkle with half of the raspberries; top with remaining bread slices.
Let stand 30 minutes. Bake at 350 for 40 minutes or until golden brown.
Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended.
Remove from heat; let stand 5 minutes.
Microwave remaining raspberries in small microwaveable bowl 15 to 20 seconds or until warm.
Serve topped with the custard sauce and raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry French Toast

Ingredients

4 ounces Cream cheese
1/2 cup Sugar
2 teaspoon Vanilla
1 teaspoon Cinnamon
2 each Eggs
2 each Egg whites
4 cups Milk divided
1 loaf French baguette ends trimmed, sliced
1 package Raspberries divided
1 package Vanilla pudding (4-serving size)

Instructions

Beat cream cheese, sugar, vanilla and cinnamon with electric mixer until well blended.
Add eggs and egg whites, one at a time, mixing well after each addition.
Gradually add 1 cup of the milk, beating until well blended.
Dip bread in cream cheese mixture.
Arrange half of bread slices in greased baking dish.
Sprinkle with half of the raspberries; top with remaining bread slices.
Let stand 30 minutes. Bake at 350 for 40 minutes or until golden brown.
Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended.
Remove from heat; let stand 5 minutes.
Microwave remaining raspberries in small microwaveable bowl 15 to 20 seconds or until warm.
Serve topped with the custard sauce and raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Hot Raspberry Syrup

Ingredients

7 cups Raspberries Fresh or frozen
1 3/4 cups Sugar
2 1/4 cups Water
1/2 Half Vanilla Bean Split and scraped
3/4 cup Lemon Juice

Instructions

Combine - from Culinary Bed and Breakfast
Can substitute 1 tsp. vanilla extract

Sun, 05 Jul 2026 00:00:00 GMT

Hot Raspberry Syrup

Ingredients

7 cups Raspberries Fresh or frozen
1 3/4 cups Sugar
2 1/4 cups Water
1/2 Half Vanilla Bean Split and scraped
3/4 cup Lemon Juice

Instructions

Combine - from Culinary Bed and Breakfast
Can substitute 1 tsp. vanilla extract

Sun, 05 Jul 2026 00:00:00 GMT

Hot Raspberry Syrup

Ingredients

7 cups Raspberries Fresh or frozen
1 3/4 cups Sugar
2 1/4 cups Water
1/2 Half Vanilla Bean Split and scraped
3/4 cup Lemon Juice

Instructions

Combine - from Culinary Bed and Breakfast
Can substitute 1 tsp. vanilla extract

Sun, 05 Jul 2026 00:00:00 GMT

Hot Raspberry Syrup

Ingredients

7 cups Raspberries Fresh or frozen
1 3/4 cups Sugar
2 1/4 cups Water
1/2 Half Vanilla Bean Split and scraped
3/4 cup Lemon Juice

Instructions

Combine - from Culinary Bed and Breakfast
Can substitute 1 tsp. vanilla extract

Sun, 05 Jul 2026 00:00:00 GMT

Lattice-Topped Cranberry-Raspberry Pie

Ingredients

1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
Baking spray with flour
1 ½ cups fresh or frozen, thawed cranberries
1 cup finely diced peeled Fuji or Honeycrisp apple
1 tablespoon fresh lemon juice
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 (6-ounce) packages fresh raspberries, divided
1 teaspoon water
1 large egg white

Instructions

Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.
Preheat oven to 350°.
Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350° for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Lattice-Topped Cranberry-Raspberry Pie

Ingredients

1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
Baking spray with flour
1 ½ cups fresh or frozen, thawed cranberries
1 cup finely diced peeled Fuji or Honeycrisp apple
1 tablespoon fresh lemon juice
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 (6-ounce) packages fresh raspberries, divided
1 teaspoon water
1 large egg white

Instructions

Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.
Preheat oven to 350°.
Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350° for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Lattice-Topped Cranberry-Raspberry Pie

Ingredients

1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
Baking spray with flour
1 ½ cups fresh or frozen, thawed cranberries
1 cup finely diced peeled Fuji or Honeycrisp apple
1 tablespoon fresh lemon juice
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 (6-ounce) packages fresh raspberries, divided
1 teaspoon water
1 large egg white

Instructions

Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.
Preheat oven to 350°.
Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350° for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Lattice-Topped Cranberry-Raspberry Pie

Ingredients

1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), divided
Baking spray with flour
1 ½ cups fresh or frozen, thawed cranberries
1 cup finely diced peeled Fuji or Honeycrisp apple
1 tablespoon fresh lemon juice
½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 (6-ounce) packages fresh raspberries, divided
1 teaspoon water
1 large egg white

Instructions

Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press dough against bottom and sides of pan. Chill dough.
Preheat oven to 350°.
Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle with sugar, cornstarch, and salt; toss well to coat. Add 2 packages raspberries; toss gently to combine. Spoon mixture into prepared pie dough. Arrange remaining package of raspberries over top of cranberry mixture.
Gently roll remaining pie dough circle into a 10 x 5-inch rectangle. Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon water and egg white, stirring with a whisk. Brush lattice and dough edges with egg mixture. Bake at 350° for 55 minutes or until crust is golden and filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie completely on a wire rack before slicing.

Sun, 05 Jul 2026 00:00:00 GMT

Corn Muffins...Plain, Orange-Cranberry, Maple-Bacon

Ingredients

Nonstick Cooking Spray
1 cup yellow corn meal
3/4 cup All purpose flour
1/2 cup sugar
1 tbsp baking powder
3/4 tsp salt
2 eggs lightly beaten
3/4 cup milk
1/4 cup low fat plain yogurt
3 tbsp Vegetable oil
1/4 cup dried cranberries per 1 cup of batter
1 tsp finely shredded orange peel per 1 cup of batter
1/4 cup chopped, crisp low sodium bacon per 1 cup of batter
1 tbsp pure maple syrup per 1 cup of batter
1/4 tsp course ground black pepper per 1 cup of batter
whipped cream cheese
red pepper jelly or other jelly

Instructions

1. Preheat oven to 350. Line fifteen 2 1/2 inch muffin cups with bake cups. Coat cups with cooking spray; set pans aside.
2. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir until moistened.
3. If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake for 20 -25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool on wire racks for 5 minutes. Serve warm. If desired, serve with cream cheese and pepper jelly.
To make ahead: Prepare as directed through step 2. Divide batter between three 1 quart freezer bags or 1cup microwave-safe, airtight containers. Freeze for up to 1 month. When ready to use, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30% power for 1 1/2 - 2 minutes, stirring every 30 seconds. Continue as directed in Step 3.

Sun, 05 Jul 2026 00:00:00 GMT

Corn Muffins...Plain, Orange-Cranberry, Maple-Bacon

Ingredients

Nonstick Cooking Spray
1 cup yellow corn meal
3/4 cup All purpose flour
1/2 cup sugar
1 tbsp baking powder
3/4 tsp salt
2 eggs lightly beaten
3/4 cup milk
1/4 cup low fat plain yogurt
3 tbsp Vegetable oil
1/4 cup dried cranberries per 1 cup of batter
1 tsp finely shredded orange peel per 1 cup of batter
1/4 cup chopped, crisp low sodium bacon per 1 cup of batter
1 tbsp pure maple syrup per 1 cup of batter
1/4 tsp course ground black pepper per 1 cup of batter
whipped cream cheese
red pepper jelly or other jelly

Instructions

1. Preheat oven to 350. Line fifteen 2 1/2 inch muffin cups with bake cups. Coat cups with cooking spray; set pans aside.
2. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir until moistened.
3. If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake for 20 -25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool on wire racks for 5 minutes. Serve warm. If desired, serve with cream cheese and pepper jelly.
To make ahead: Prepare as directed through step 2. Divide batter between three 1 quart freezer bags or 1cup microwave-safe, airtight containers. Freeze for up to 1 month. When ready to use, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30% power for 1 1/2 - 2 minutes, stirring every 30 seconds. Continue as directed in Step 3.

Sun, 05 Jul 2026 00:00:00 GMT

Corn Muffins...Plain, Orange-Cranberry, Maple-Bacon

Ingredients

Nonstick Cooking Spray
1 cup yellow corn meal
3/4 cup All purpose flour
1/2 cup sugar
1 tbsp baking powder
3/4 tsp salt
2 eggs lightly beaten
3/4 cup milk
1/4 cup low fat plain yogurt
3 tbsp Vegetable oil
1/4 cup dried cranberries per 1 cup of batter
1 tsp finely shredded orange peel per 1 cup of batter
1/4 cup chopped, crisp low sodium bacon per 1 cup of batter
1 tbsp pure maple syrup per 1 cup of batter
1/4 tsp course ground black pepper per 1 cup of batter
whipped cream cheese
red pepper jelly or other jelly

Instructions

1. Preheat oven to 350. Line fifteen 2 1/2 inch muffin cups with bake cups. Coat cups with cooking spray; set pans aside.
2. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir until moistened.
3. If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake for 20 -25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool on wire racks for 5 minutes. Serve warm. If desired, serve with cream cheese and pepper jelly.
To make ahead: Prepare as directed through step 2. Divide batter between three 1 quart freezer bags or 1cup microwave-safe, airtight containers. Freeze for up to 1 month. When ready to use, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30% power for 1 1/2 - 2 minutes, stirring every 30 seconds. Continue as directed in Step 3.

Sun, 05 Jul 2026 00:00:00 GMT

Corn Muffins...Plain, Orange-Cranberry, Maple-Bacon

Ingredients

Nonstick Cooking Spray
1 cup yellow corn meal
3/4 cup All purpose flour
1/2 cup sugar
1 tbsp baking powder
3/4 tsp salt
2 eggs lightly beaten
3/4 cup milk
1/4 cup low fat plain yogurt
3 tbsp Vegetable oil
1/4 cup dried cranberries per 1 cup of batter
1 tsp finely shredded orange peel per 1 cup of batter
1/4 cup chopped, crisp low sodium bacon per 1 cup of batter
1 tbsp pure maple syrup per 1 cup of batter
1/4 tsp course ground black pepper per 1 cup of batter
whipped cream cheese
red pepper jelly or other jelly

Instructions

1. Preheat oven to 350. Line fifteen 2 1/2 inch muffin cups with bake cups. Coat cups with cooking spray; set pans aside.
2. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir until moistened.
3. If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake for 20 -25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool on wire racks for 5 minutes. Serve warm. If desired, serve with cream cheese and pepper jelly.
To make ahead: Prepare as directed through step 2. Divide batter between three 1 quart freezer bags or 1cup microwave-safe, airtight containers. Freeze for up to 1 month. When ready to use, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30% power for 1 1/2 - 2 minutes, stirring every 30 seconds. Continue as directed in Step 3.

Sun, 05 Jul 2026 00:00:00 GMT

Up-and-go breakfast muffins!

Ingredients

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Sun, 05 Jul 2026 00:00:00 GMT

Up-and-go breakfast muffins!

Ingredients

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Sun, 05 Jul 2026 00:00:00 GMT

Up-and-go breakfast muffins!

Ingredients

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Sun, 05 Jul 2026 00:00:00 GMT

Up-and-go breakfast muffins!

Ingredients

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Sun, 05 Jul 2026 00:00:00 GMT

Low sugar high protein lemon raspberry muffins

Ingredients

1 Fresh lemon
1/2 Cup Sugar
1 Cup Plain Greek yogurt
1/3 Cup Apple sauce Instead of canola oil
1 Large egg
2 Cups Whole wheat pastry flour
1.5 teaspoon Baking powder
1 teaspoon Baking soda
1/4 Teaspoon Salt
1.5 Cups Fresh or frozen raspberries

Instructions

Preheat oven to 400*f. Coat 12 large muffin cups with cooking spray or paper liners
Zest lemon and combine with sugar in food processor
Add yogurt, oil, egg, vanilla pulse until blended
Combine whole wheat flour, baking powder, baking soda, and salt in large bowl. Add yogurt mixture and fold until almost blended
Fold In raspberries and divide batter among muffin cups
Bake until the edges and tips are golden 18-25 mins
Let cool in the pan for 5 mind before turning out onto a wire rack

Sun, 05 Jul 2026 00:00:00 GMT

Low sugar high protein lemon raspberry muffins

Ingredients

1 Fresh lemon
1/2 Cup Sugar
1 Cup Plain Greek yogurt
1/3 Cup Apple sauce Instead of canola oil
1 Large egg
2 Cups Whole wheat pastry flour
1.5 teaspoon Baking powder
1 teaspoon Baking soda
1/4 Teaspoon Salt
1.5 Cups Fresh or frozen raspberries

Instructions

Preheat oven to 400*f. Coat 12 large muffin cups with cooking spray or paper liners
Zest lemon and combine with sugar in food processor
Add yogurt, oil, egg, vanilla pulse until blended
Combine whole wheat flour, baking powder, baking soda, and salt in large bowl. Add yogurt mixture and fold until almost blended
Fold In raspberries and divide batter among muffin cups
Bake until the edges and tips are golden 18-25 mins
Let cool in the pan for 5 mind before turning out onto a wire rack

Sun, 05 Jul 2026 00:00:00 GMT

Low sugar high protein lemon raspberry muffins

Ingredients

1 Fresh lemon
1/2 Cup Sugar
1 Cup Plain Greek yogurt
1/3 Cup Apple sauce Instead of canola oil
1 Large egg
2 Cups Whole wheat pastry flour
1.5 teaspoon Baking powder
1 teaspoon Baking soda
1/4 Teaspoon Salt
1.5 Cups Fresh or frozen raspberries

Instructions

Preheat oven to 400*f. Coat 12 large muffin cups with cooking spray or paper liners
Zest lemon and combine with sugar in food processor
Add yogurt, oil, egg, vanilla pulse until blended
Combine whole wheat flour, baking powder, baking soda, and salt in large bowl. Add yogurt mixture and fold until almost blended
Fold In raspberries and divide batter among muffin cups
Bake until the edges and tips are golden 18-25 mins
Let cool in the pan for 5 mind before turning out onto a wire rack

Sun, 05 Jul 2026 00:00:00 GMT

Low sugar high protein lemon raspberry muffins

Ingredients

1 Fresh lemon
1/2 Cup Sugar
1 Cup Plain Greek yogurt
1/3 Cup Apple sauce Instead of canola oil
1 Large egg
2 Cups Whole wheat pastry flour
1.5 teaspoon Baking powder
1 teaspoon Baking soda
1/4 Teaspoon Salt
1.5 Cups Fresh or frozen raspberries

Instructions

Preheat oven to 400*f. Coat 12 large muffin cups with cooking spray or paper liners
Zest lemon and combine with sugar in food processor
Add yogurt, oil, egg, vanilla pulse until blended
Combine whole wheat flour, baking powder, baking soda, and salt in large bowl. Add yogurt mixture and fold until almost blended
Fold In raspberries and divide batter among muffin cups
Bake until the edges and tips are golden 18-25 mins
Let cool in the pan for 5 mind before turning out onto a wire rack

Sun, 05 Jul 2026 00:00:00 GMT

Frangipane Tart With Strawberries and Raspberries

Ingredients

6 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup blanched almond, ground fine
1 teaspoon almond extract
1 tablespoon Amaretto
1 tablespoon all-purpose flour
2 cups strawberries, hulled
2 cups raspberries, picked over and rinsed
1/4 cup strawberry jam or 1/4 cup raspberry jam, melted and strained
pate, brisee (or use refridgerated pie crust_ -- )
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

Instructions

Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.

Sun, 05 Jul 2026 00:00:00 GMT

Frangipane Tart With Strawberries and Raspberries

Ingredients

6 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup blanched almond, ground fine
1 teaspoon almond extract
1 tablespoon Amaretto
1 tablespoon all-purpose flour
2 cups strawberries, hulled
2 cups raspberries, picked over and rinsed
1/4 cup strawberry jam or 1/4 cup raspberry jam, melted and strained
pate, brisee (or use refridgerated pie crust_ -- )
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

Instructions

Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.

Sun, 05 Jul 2026 00:00:00 GMT

Frangipane Tart With Strawberries and Raspberries

Ingredients

6 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup blanched almond, ground fine
1 teaspoon almond extract
1 tablespoon Amaretto
1 tablespoon all-purpose flour
2 cups strawberries, hulled
2 cups raspberries, picked over and rinsed
1/4 cup strawberry jam or 1/4 cup raspberry jam, melted and strained
pate, brisee (or use refridgerated pie crust_ -- )
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

Instructions

Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.

Sun, 05 Jul 2026 00:00:00 GMT

Frangipane Tart With Strawberries and Raspberries

Ingredients

6 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup blanched almond, ground fine
1 teaspoon almond extract
1 tablespoon Amaretto
1 tablespoon all-purpose flour
2 cups strawberries, hulled
2 cups raspberries, picked over and rinsed
1/4 cup strawberry jam or 1/4 cup raspberry jam, melted and strained
pate, brisee (or use refridgerated pie crust_ -- )
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

Instructions

Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.

Sun, 05 Jul 2026 00:00:00 GMT

Triple-Berry Crisp

Ingredients

1/2 cup granulated sugar
1/4 cup cornstarch
1 pint (2 cups) fresh blueberries*
1 pint (2 cups) fresh raspberries*
1 cup fresh blackberries*
1 tablespoon lemon juice
1 1/4 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter or margarine
Whipping (heavy) cream, if desired

Instructions

Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

Sun, 05 Jul 2026 00:00:00 GMT

Triple-Berry Crisp

Ingredients

1/2 cup granulated sugar
1/4 cup cornstarch
1 pint (2 cups) fresh blueberries*
1 pint (2 cups) fresh raspberries*
1 cup fresh blackberries*
1 tablespoon lemon juice
1 1/4 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter or margarine
Whipping (heavy) cream, if desired

Instructions

Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

Sun, 05 Jul 2026 00:00:00 GMT

Triple-Berry Crisp

Ingredients

1/2 cup granulated sugar
1/4 cup cornstarch
1 pint (2 cups) fresh blueberries*
1 pint (2 cups) fresh raspberries*
1 cup fresh blackberries*
1 tablespoon lemon juice
1 1/4 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter or margarine
Whipping (heavy) cream, if desired

Instructions

Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

Sun, 05 Jul 2026 00:00:00 GMT

Triple-Berry Crisp

Ingredients

1/2 cup granulated sugar
1/4 cup cornstarch
1 pint (2 cups) fresh blueberries*
1 pint (2 cups) fresh raspberries*
1 cup fresh blackberries*
1 tablespoon lemon juice
1 1/4 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter or margarine
Whipping (heavy) cream, if desired

Instructions

Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

Sun, 05 Jul 2026 00:00:00 GMT

Double-Berry French Toast Casserole

Ingredients

2 (6-ounce) containers raspberries
1 (16-ounce) container strawberries
5 tablespoons sugar, divided
2 tablespoons Chambord (black raspberry liqueur, optional)
10 ounces cream cheese, softened
12 ounces French bread, cut diagonally into 16 slices
1 ½ cups whole milk
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt
5 large eggs, lightly beaten
2 tablespoons turbinado (raw) sugar
Warm maple syrup
Garnishes: sweetened whipped cream, fresh strawberries and raspberries

Instructions

Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine. Spread cream mixture evenly over 1 side of 16 bread slices. Place 8 bread slices, cream cheese side up, in a 9- x 13-inch baking dish. Sprinkle with reserved strawberries and raspberries. Top with remaining 8 bread slices, cream cheese side down. Whisk together milk, cinnamon, vanilla, salt, eggs, and remaining 3 tablespoons sugar in a medium bowl; pour milk mixture evenly over bread slices, and sprinkle with turbinado sugar. Cover with foil, and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Double-Berry French Toast Casserole

Ingredients

2 (6-ounce) containers raspberries
1 (16-ounce) container strawberries
5 tablespoons sugar, divided
2 tablespoons Chambord (black raspberry liqueur, optional)
10 ounces cream cheese, softened
12 ounces French bread, cut diagonally into 16 slices
1 ½ cups whole milk
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt
5 large eggs, lightly beaten
2 tablespoons turbinado (raw) sugar
Warm maple syrup
Garnishes: sweetened whipped cream, fresh strawberries and raspberries

Instructions

Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine. Spread cream mixture evenly over 1 side of 16 bread slices. Place 8 bread slices, cream cheese side up, in a 9- x 13-inch baking dish. Sprinkle with reserved strawberries and raspberries. Top with remaining 8 bread slices, cream cheese side down. Whisk together milk, cinnamon, vanilla, salt, eggs, and remaining 3 tablespoons sugar in a medium bowl; pour milk mixture evenly over bread slices, and sprinkle with turbinado sugar. Cover with foil, and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Double-Berry French Toast Casserole

Ingredients

2 (6-ounce) containers raspberries
1 (16-ounce) container strawberries
5 tablespoons sugar, divided
2 tablespoons Chambord (black raspberry liqueur, optional)
10 ounces cream cheese, softened
12 ounces French bread, cut diagonally into 16 slices
1 ½ cups whole milk
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt
5 large eggs, lightly beaten
2 tablespoons turbinado (raw) sugar
Warm maple syrup
Garnishes: sweetened whipped cream, fresh strawberries and raspberries

Instructions

Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine. Spread cream mixture evenly over 1 side of 16 bread slices. Place 8 bread slices, cream cheese side up, in a 9- x 13-inch baking dish. Sprinkle with reserved strawberries and raspberries. Top with remaining 8 bread slices, cream cheese side down. Whisk together milk, cinnamon, vanilla, salt, eggs, and remaining 3 tablespoons sugar in a medium bowl; pour milk mixture evenly over bread slices, and sprinkle with turbinado sugar. Cover with foil, and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Double-Berry French Toast Casserole

Ingredients

2 (6-ounce) containers raspberries
1 (16-ounce) container strawberries
5 tablespoons sugar, divided
2 tablespoons Chambord (black raspberry liqueur, optional)
10 ounces cream cheese, softened
12 ounces French bread, cut diagonally into 16 slices
1 ½ cups whole milk
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt
5 large eggs, lightly beaten
2 tablespoons turbinado (raw) sugar
Warm maple syrup
Garnishes: sweetened whipped cream, fresh strawberries and raspberries

Instructions

Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine. Spread cream mixture evenly over 1 side of 16 bread slices. Place 8 bread slices, cream cheese side up, in a 9- x 13-inch baking dish. Sprinkle with reserved strawberries and raspberries. Top with remaining 8 bread slices, cream cheese side down. Whisk together milk, cinnamon, vanilla, salt, eggs, and remaining 3 tablespoons sugar in a medium bowl; pour milk mixture evenly over bread slices, and sprinkle with turbinado sugar. Cover with foil, and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Creme Fraiche Puff

Ingredients

1 Sheet Puff Pastry (from a 17 1/4 oz package), thawed
3 tablespoon Creme Fraiche
2 teaspoon Granulated sugar
3 ounce Raspberries 1/2 cup
Confectioners Sugar dusting

Instructions

1. Put oven rack in upper third of oven and preheat oven to 400F
2. Unfold pastry sheet and cut a 3 inch square from pastry with sharp knife. (reserve remaining pastry for another use).
3. Bake pastry square on a ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack to cool completely, then cut pastry horizontally into 2 layers.
4. stir together creme fraiche and sugar until sugar is dissolved.
5. Just before serving, put bottom half of pastry on a plate and top with creme fraiche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Creme Fraiche Puff

Ingredients

1 Sheet Puff Pastry (from a 17 1/4 oz package), thawed
3 tablespoon Creme Fraiche
2 teaspoon Granulated sugar
3 ounce Raspberries 1/2 cup
Confectioners Sugar dusting

Instructions

1. Put oven rack in upper third of oven and preheat oven to 400F
2. Unfold pastry sheet and cut a 3 inch square from pastry with sharp knife. (reserve remaining pastry for another use).
3. Bake pastry square on a ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack to cool completely, then cut pastry horizontally into 2 layers.
4. stir together creme fraiche and sugar until sugar is dissolved.
5. Just before serving, put bottom half of pastry on a plate and top with creme fraiche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Creme Fraiche Puff

Ingredients

1 Sheet Puff Pastry (from a 17 1/4 oz package), thawed
3 tablespoon Creme Fraiche
2 teaspoon Granulated sugar
3 ounce Raspberries 1/2 cup
Confectioners Sugar dusting

Instructions

1. Put oven rack in upper third of oven and preheat oven to 400F
2. Unfold pastry sheet and cut a 3 inch square from pastry with sharp knife. (reserve remaining pastry for another use).
3. Bake pastry square on a ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack to cool completely, then cut pastry horizontally into 2 layers.
4. stir together creme fraiche and sugar until sugar is dissolved.
5. Just before serving, put bottom half of pastry on a plate and top with creme fraiche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Creme Fraiche Puff

Ingredients

1 Sheet Puff Pastry (from a 17 1/4 oz package), thawed
3 tablespoon Creme Fraiche
2 teaspoon Granulated sugar
3 ounce Raspberries 1/2 cup
Confectioners Sugar dusting

Instructions

1. Put oven rack in upper third of oven and preheat oven to 400F
2. Unfold pastry sheet and cut a 3 inch square from pastry with sharp knife. (reserve remaining pastry for another use).
3. Bake pastry square on a ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack to cool completely, then cut pastry horizontally into 2 layers.
4. stir together creme fraiche and sugar until sugar is dissolved.
5. Just before serving, put bottom half of pastry on a plate and top with creme fraiche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Pineapple Blueberry Upside Down Muffins (Healthier)

Ingredients

2 tablespoons butter
2 tablespoons coconut oil
1/2 cup brown sugar
1 teaspoon cinnamon
1 (8 ounce) can crushed pineapple
2/3 cup frozen blueberries
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 cup pineapple juice (reserved from can)
1/2 cup nonfat yogurt
2 tablespoons buttermilk
2 tablespoons butter, slightly softened
2 tablespoons applesauce
3/4 cup sugar (I used raw sugar)
2 teaspoons vanilla
2 large egg whites

Instructions

Preheat oven to 350°F.
TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
Grease muffin tin with non-stick spray (do not use liners).
Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
CAKE: In a large bowl, mix flours and baking soda; set aside.
In a medium bowl beat butter and sugar together thoroughly.
Stir vanilla into butter/sugar mix, then add egg whites and beat well.
In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
Stir until it's just combined -- don't over mix.
Divide batter between muffin tins over fruit topping.
Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).

Sun, 05 Jul 2026 00:00:00 GMT

Pineapple Blueberry Upside Down Muffins (Healthier)

Ingredients

2 tablespoons butter
2 tablespoons coconut oil
1/2 cup brown sugar
1 teaspoon cinnamon
1 (8 ounce) can crushed pineapple
2/3 cup frozen blueberries
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 cup pineapple juice (reserved from can)
1/2 cup nonfat yogurt
2 tablespoons buttermilk
2 tablespoons butter, slightly softened
2 tablespoons applesauce
3/4 cup sugar (I used raw sugar)
2 teaspoons vanilla
2 large egg whites

Instructions

Preheat oven to 350°F.
TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
Grease muffin tin with non-stick spray (do not use liners).
Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
CAKE: In a large bowl, mix flours and baking soda; set aside.
In a medium bowl beat butter and sugar together thoroughly.
Stir vanilla into butter/sugar mix, then add egg whites and beat well.
In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
Stir until it's just combined -- don't over mix.
Divide batter between muffin tins over fruit topping.
Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).

Sun, 05 Jul 2026 00:00:00 GMT

Pineapple Blueberry Upside Down Muffins (Healthier)

Ingredients

2 tablespoons butter
2 tablespoons coconut oil
1/2 cup brown sugar
1 teaspoon cinnamon
1 (8 ounce) can crushed pineapple
2/3 cup frozen blueberries
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 cup pineapple juice (reserved from can)
1/2 cup nonfat yogurt
2 tablespoons buttermilk
2 tablespoons butter, slightly softened
2 tablespoons applesauce
3/4 cup sugar (I used raw sugar)
2 teaspoons vanilla
2 large egg whites

Instructions

Preheat oven to 350°F.
TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
Grease muffin tin with non-stick spray (do not use liners).
Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
CAKE: In a large bowl, mix flours and baking soda; set aside.
In a medium bowl beat butter and sugar together thoroughly.
Stir vanilla into butter/sugar mix, then add egg whites and beat well.
In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
Stir until it's just combined -- don't over mix.
Divide batter between muffin tins over fruit topping.
Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).

Sun, 05 Jul 2026 00:00:00 GMT

Pineapple Blueberry Upside Down Muffins (Healthier)

Ingredients

2 tablespoons butter
2 tablespoons coconut oil
1/2 cup brown sugar
1 teaspoon cinnamon
1 (8 ounce) can crushed pineapple
2/3 cup frozen blueberries
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 cup pineapple juice (reserved from can)
1/2 cup nonfat yogurt
2 tablespoons buttermilk
2 tablespoons butter, slightly softened
2 tablespoons applesauce
3/4 cup sugar (I used raw sugar)
2 teaspoons vanilla
2 large egg whites

Instructions

Preheat oven to 350°F.
TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
Grease muffin tin with non-stick spray (do not use liners).
Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
CAKE: In a large bowl, mix flours and baking soda; set aside.
In a medium bowl beat butter and sugar together thoroughly.
Stir vanilla into butter/sugar mix, then add egg whites and beat well.
In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
Stir until it's just combined -- don't over mix.
Divide batter between muffin tins over fruit topping.
Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Ice Cream

Ingredients

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

Instructions

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 manufacture'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.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Ice Cream

Ingredients

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

Instructions

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 manufacture'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.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Ice Cream

Ingredients

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

Instructions

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 manufacture'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.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Ice Cream

Ingredients

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

Instructions

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 manufacture'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.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Chip Pancakes with Raspberry Sauce

Ingredients

For the raspberry syrup :
2 cups (about 9 oz) frozen raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
1 1/4 teaspoons cornstarch
For the pancakes:
1 1/4 cups (about 5 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons sugar
1 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Butter, for the pan

Instructions

Make the syrup: Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
Make the batter: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine. Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.
Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side. Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Chip Pancakes with Raspberry Sauce

Ingredients

For the raspberry syrup :
2 cups (about 9 oz) frozen raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
1 1/4 teaspoons cornstarch
For the pancakes:
1 1/4 cups (about 5 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons sugar
1 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Butter, for the pan

Instructions

Make the syrup: Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
Make the batter: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine. Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.
Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side. Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Chip Pancakes with Raspberry Sauce

Ingredients

For the raspberry syrup :
2 cups (about 9 oz) frozen raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
1 1/4 teaspoons cornstarch
For the pancakes:
1 1/4 cups (about 5 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons sugar
1 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Butter, for the pan

Instructions

Make the syrup: Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
Make the batter: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine. Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.
Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side. Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Chocolate Chip Pancakes with Raspberry Sauce

Ingredients

For the raspberry syrup :
2 cups (about 9 oz) frozen raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
1 1/4 teaspoons cornstarch
For the pancakes:
1 1/4 cups (about 5 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons sugar
1 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Butter, for the pan

Instructions

Make the syrup: Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
Make the batter: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine. Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.
Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side. Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Fast Fruity Delight

Ingredients

3/4 cup Water boiling
1 package (3 oz) Raspberry jello
2 cups Frozen raspberries
1 cup Cool whip thawed

Instructions

Add boiling water to jello in large bowl; stir 2 min. until completely dissolved. Add berries; stir until jello starts to thicken.
Stir 1/2 cup jello mixture into cool whip with whisk until well blended; spoon into 4 dessert dishes. Cover with remaining jello mixture.
Refrigerate 15 min. or until set.

Sun, 05 Jul 2026 00:00:00 GMT

Fast Fruity Delight

Ingredients

3/4 cup Water boiling
1 package (3 oz) Raspberry jello
2 cups Frozen raspberries
1 cup Cool whip thawed

Instructions

Add boiling water to jello in large bowl; stir 2 min. until completely dissolved. Add berries; stir until jello starts to thicken.
Stir 1/2 cup jello mixture into cool whip with whisk until well blended; spoon into 4 dessert dishes. Cover with remaining jello mixture.
Refrigerate 15 min. or until set.

Sun, 05 Jul 2026 00:00:00 GMT

Fast Fruity Delight

Ingredients

3/4 cup Water boiling
1 package (3 oz) Raspberry jello
2 cups Frozen raspberries
1 cup Cool whip thawed

Instructions

Add boiling water to jello in large bowl; stir 2 min. until completely dissolved. Add berries; stir until jello starts to thicken.
Stir 1/2 cup jello mixture into cool whip with whisk until well blended; spoon into 4 dessert dishes. Cover with remaining jello mixture.
Refrigerate 15 min. or until set.

Sun, 05 Jul 2026 00:00:00 GMT

Fast Fruity Delight

Ingredients

3/4 cup Water boiling
1 package (3 oz) Raspberry jello
2 cups Frozen raspberries
1 cup Cool whip thawed

Instructions

Add boiling water to jello in large bowl; stir 2 min. until completely dissolved. Add berries; stir until jello starts to thicken.
Stir 1/2 cup jello mixture into cool whip with whisk until well blended; spoon into 4 dessert dishes. Cover with remaining jello mixture.
Refrigerate 15 min. or until set.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Struesel Muffins

Ingredients

1/4 c Brown Sugar Packed
2 tb Butter melted
1/4 c Pecans chopped
1/2 c Sugar
1 lg Egg beaten
1/4 c Flour
1 c Raspberries, frozen or fresh
2 ts Baking Powder
1 1/2 c Flour
1/2 c milk
1/2 c Butter melted

Instructions

In a large bowl, combine flour, sugar and baking powder. Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened. Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin. Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries. For topping, combine pecans, brown sugar, flour and butter. Sprinkle over batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted in middle comes out clean Recipe by: Harrowsmith Baking Book, pp.106-7 Posted to MC-Recipe Digest V1 #561 by Sue on Apr 10, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Struesel Muffins

Ingredients

1/4 c Brown Sugar Packed
2 tb Butter melted
1/4 c Pecans chopped
1/2 c Sugar
1 lg Egg beaten
1/4 c Flour
1 c Raspberries, frozen or fresh
2 ts Baking Powder
1 1/2 c Flour
1/2 c milk
1/2 c Butter melted

Instructions

In a large bowl, combine flour, sugar and baking powder. Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened. Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin. Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries. For topping, combine pecans, brown sugar, flour and butter. Sprinkle over batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted in middle comes out clean Recipe by: Harrowsmith Baking Book, pp.106-7 Posted to MC-Recipe Digest V1 #561 by Sue on Apr 10, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Struesel Muffins

Ingredients

1/4 c Brown Sugar Packed
2 tb Butter melted
1/4 c Pecans chopped
1/2 c Sugar
1 lg Egg beaten
1/4 c Flour
1 c Raspberries, frozen or fresh
2 ts Baking Powder
1 1/2 c Flour
1/2 c milk
1/2 c Butter melted

Instructions

In a large bowl, combine flour, sugar and baking powder. Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened. Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin. Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries. For topping, combine pecans, brown sugar, flour and butter. Sprinkle over batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted in middle comes out clean Recipe by: Harrowsmith Baking Book, pp.106-7 Posted to MC-Recipe Digest V1 #561 by Sue on Apr 10, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Struesel Muffins

Ingredients

1/4 c Brown Sugar Packed
2 tb Butter melted
1/4 c Pecans chopped
1/2 c Sugar
1 lg Egg beaten
1/4 c Flour
1 c Raspberries, frozen or fresh
2 ts Baking Powder
1 1/2 c Flour
1/2 c milk
1/2 c Butter melted

Instructions

In a large bowl, combine flour, sugar and baking powder. Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened. Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin. Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries. For topping, combine pecans, brown sugar, flour and butter. Sprinkle over batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted in middle comes out clean Recipe by: Harrowsmith Baking Book, pp.106-7 Posted to MC-Recipe Digest V1 #561 by Sue on Apr 10, 1997

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cup Cakes

Ingredients

3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Instructions

1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cup Cakes

Ingredients

3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Instructions

1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cup Cakes

Ingredients

3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Instructions

1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cup Cakes

Ingredients

3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed

Instructions

1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Sun, 05 Jul 2026 00:00:00 GMT

Peach, Strawberry, And Banana Bruschetta

Ingredients

; bread
1 1/2 tb Cinnamon; or to taste
Sixteen; (1/2-inch-thick)
; slices crusty
; cut into fine dice
; Italian or French
3 tb Plain yogurt; up to 4
2 tb Melted unsalted butter
Honey for drizzling
1/2 Banana; cut into fine dice
1 Peach; peeled, pitted, and
1 1/2 tb Sugar
8 lg Strawberries; cut into fine

Instructions

Preheat oven to 375F. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container. In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool. In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey. Makes 16 bruschetta. Gourmet August 1994

Sun, 05 Jul 2026 00:00:00 GMT

Peach, Strawberry, And Banana Bruschetta

Ingredients

; bread
1 1/2 tb Cinnamon; or to taste
Sixteen; (1/2-inch-thick)
; slices crusty
; cut into fine dice
; Italian or French
3 tb Plain yogurt; up to 4
2 tb Melted unsalted butter
Honey for drizzling
1/2 Banana; cut into fine dice
1 Peach; peeled, pitted, and
1 1/2 tb Sugar
8 lg Strawberries; cut into fine

Instructions

Preheat oven to 375F. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container. In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool. In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey. Makes 16 bruschetta. Gourmet August 1994

Sun, 05 Jul 2026 00:00:00 GMT

Peach, Strawberry, And Banana Bruschetta

Ingredients

; bread
1 1/2 tb Cinnamon; or to taste
Sixteen; (1/2-inch-thick)
; slices crusty
; cut into fine dice
; Italian or French
3 tb Plain yogurt; up to 4
2 tb Melted unsalted butter
Honey for drizzling
1/2 Banana; cut into fine dice
1 Peach; peeled, pitted, and
1 1/2 tb Sugar
8 lg Strawberries; cut into fine

Instructions

Preheat oven to 375F. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container. In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool. In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey. Makes 16 bruschetta. Gourmet August 1994

Sun, 05 Jul 2026 00:00:00 GMT

Peach, Strawberry, And Banana Bruschetta

Ingredients

; bread
1 1/2 tb Cinnamon; or to taste
Sixteen; (1/2-inch-thick)
; slices crusty
; cut into fine dice
; Italian or French
3 tb Plain yogurt; up to 4
2 tb Melted unsalted butter
Honey for drizzling
1/2 Banana; cut into fine dice
1 Peach; peeled, pitted, and
1 1/2 tb Sugar
8 lg Strawberries; cut into fine

Instructions

Preheat oven to 375F. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes. Brush toasts with butter on one side. Toasts may be made 1 week ahead and kept in an airtight container. In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling, and cool. In a bowl stir together fruit and remaining 1/2 tablespoon sugar and mound about 1 tablespoon on each toast. Top each toast with about 1 teaspoon yogurt and drizzle with honey. Makes 16 bruschetta. Gourmet August 1994

Sun, 05 Jul 2026 00:00:00 GMT

Whole Wheat, Oatmeal, and Cranberry Muffins

Ingredients

1 cup whole wheat flour (or good with regular flour or half of each white and wheat flou
1/4 cup Granulated sugar
1/4 cup Brown sugar packed
2 tablespoons Raspberry protein powder (Spiru-Tein Raspberry Royale)
2 tablespoons 5 grain cereal (Old Wessex hot breakfast cereal)
1 1/2 teaspoons Baking soda
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 1/2 cups 5 grain cereal (Old Wessex hot breakfast cereal)
2/3 cup Dried cranberries
3/4 cup Skim milk
1/4 cup Low-fat sour cream
1/4 cup Canola oil
1 teaspoon Vanilla extract
1 large Egg lightly beaten
1/2 cup Boiling water

Instructions

Preheat oven to 375?.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats and cranberries. In a small bowl, combine skim milk, sour cream, oil, vanilla, and egg. Make a well in center of flour mixture and add wet ingrediants, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375? for 15-20 minutes (depending on the heat of your stove) or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)

Sun, 05 Jul 2026 00:00:00 GMT

Whole Wheat, Oatmeal, and Cranberry Muffins

Ingredients

1 cup whole wheat flour (or good with regular flour or half of each white and wheat flou
1/4 cup Granulated sugar
1/4 cup Brown sugar packed
2 tablespoons Raspberry protein powder (Spiru-Tein Raspberry Royale)
2 tablespoons 5 grain cereal (Old Wessex hot breakfast cereal)
1 1/2 teaspoons Baking soda
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 1/2 cups 5 grain cereal (Old Wessex hot breakfast cereal)
2/3 cup Dried cranberries
3/4 cup Skim milk
1/4 cup Low-fat sour cream
1/4 cup Canola oil
1 teaspoon Vanilla extract
1 large Egg lightly beaten
1/2 cup Boiling water

Instructions

Preheat oven to 375?.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats and cranberries. In a small bowl, combine skim milk, sour cream, oil, vanilla, and egg. Make a well in center of flour mixture and add wet ingrediants, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375? for 15-20 minutes (depending on the heat of your stove) or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)

Sun, 05 Jul 2026 00:00:00 GMT

Whole Wheat, Oatmeal, and Cranberry Muffins

Ingredients

1 cup whole wheat flour (or good with regular flour or half of each white and wheat flou
1/4 cup Granulated sugar
1/4 cup Brown sugar packed
2 tablespoons Raspberry protein powder (Spiru-Tein Raspberry Royale)
2 tablespoons 5 grain cereal (Old Wessex hot breakfast cereal)
1 1/2 teaspoons Baking soda
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 1/2 cups 5 grain cereal (Old Wessex hot breakfast cereal)
2/3 cup Dried cranberries
3/4 cup Skim milk
1/4 cup Low-fat sour cream
1/4 cup Canola oil
1 teaspoon Vanilla extract
1 large Egg lightly beaten
1/2 cup Boiling water

Instructions

Preheat oven to 375?.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats and cranberries. In a small bowl, combine skim milk, sour cream, oil, vanilla, and egg. Make a well in center of flour mixture and add wet ingrediants, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375? for 15-20 minutes (depending on the heat of your stove) or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)

Sun, 05 Jul 2026 00:00:00 GMT

Whole Wheat, Oatmeal, and Cranberry Muffins

Ingredients

1 cup whole wheat flour (or good with regular flour or half of each white and wheat flou
1/4 cup Granulated sugar
1/4 cup Brown sugar packed
2 tablespoons Raspberry protein powder (Spiru-Tein Raspberry Royale)
2 tablespoons 5 grain cereal (Old Wessex hot breakfast cereal)
1 1/2 teaspoons Baking soda
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 1/2 cups 5 grain cereal (Old Wessex hot breakfast cereal)
2/3 cup Dried cranberries
3/4 cup Skim milk
1/4 cup Low-fat sour cream
1/4 cup Canola oil
1 teaspoon Vanilla extract
1 large Egg lightly beaten
1/2 cup Boiling water

Instructions

Preheat oven to 375?.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats and cranberries. In a small bowl, combine skim milk, sour cream, oil, vanilla, and egg. Make a well in center of flour mixture and add wet ingrediants, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375? for 15-20 minutes (depending on the heat of your stove) or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)

Sun, 05 Jul 2026 00:00:00 GMT

Graham Cracker Ice Cream Sundaes with Raspberries

Ingredients

2 pints Vanilla ice cream softened slightly
1 1/2 cup Graham cracker crumbs
1 stick Unsalted butter
1 1/2 tablespoon Balsamic Vinegar
2 pints Raspberries

Instructions

In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.
In a small saucepan, cook the butter over moderate heat, stirring occasionally until golden brown and fragrant, about 5 minutes. Transfer the brownd butter to a heatproof bowl and stir in the vinegar. Spoon the berries into bowls and drizzle with the warm brown-butter balsalmic sauce. Scoop the ice cream over the berries right away.

Sun, 05 Jul 2026 00:00:00 GMT

Graham Cracker Ice Cream Sundaes with Raspberries

Ingredients

2 pints Vanilla ice cream softened slightly
1 1/2 cup Graham cracker crumbs
1 stick Unsalted butter
1 1/2 tablespoon Balsamic Vinegar
2 pints Raspberries

Instructions

In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.
In a small saucepan, cook the butter over moderate heat, stirring occasionally until golden brown and fragrant, about 5 minutes. Transfer the brownd butter to a heatproof bowl and stir in the vinegar. Spoon the berries into bowls and drizzle with the warm brown-butter balsalmic sauce. Scoop the ice cream over the berries right away.

Sun, 05 Jul 2026 00:00:00 GMT

Graham Cracker Ice Cream Sundaes with Raspberries

Ingredients

2 pints Vanilla ice cream softened slightly
1 1/2 cup Graham cracker crumbs
1 stick Unsalted butter
1 1/2 tablespoon Balsamic Vinegar
2 pints Raspberries

Instructions

In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.
In a small saucepan, cook the butter over moderate heat, stirring occasionally until golden brown and fragrant, about 5 minutes. Transfer the brownd butter to a heatproof bowl and stir in the vinegar. Spoon the berries into bowls and drizzle with the warm brown-butter balsalmic sauce. Scoop the ice cream over the berries right away.

Sun, 05 Jul 2026 00:00:00 GMT

Graham Cracker Ice Cream Sundaes with Raspberries

Ingredients

2 pints Vanilla ice cream softened slightly
1 1/2 cup Graham cracker crumbs
1 stick Unsalted butter
1 1/2 tablespoon Balsamic Vinegar
2 pints Raspberries

Instructions

In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.
In a small saucepan, cook the butter over moderate heat, stirring occasionally until golden brown and fragrant, about 5 minutes. Transfer the brownd butter to a heatproof bowl and stir in the vinegar. Spoon the berries into bowls and drizzle with the warm brown-butter balsalmic sauce. Scoop the ice cream over the berries right away.

Sun, 05 Jul 2026 00:00:00 GMT

Duck Breast with Raspberry Sauce Recipe: How to make Duck Breast with Raspberry Sauce Recipe for Christmas at Home | Homemade Duck Breast with Raspberry Sauce Recipe - Times Food

Ingredients

4 pieces duck
2 teaspoon ground cinnamon
1/2 cup red wine
2 cup vegetable oil
2 teaspoon sea salt
4 teaspoon sugar
1 teaspoon corn starch
1/4 cup blackcurrant liqueur
raspberry puree as required
1/2 cup raspberry

Instructions

To prepare this exotic continental recipe, score the duck breast through the skin using a fork. Pre-heat the oven on broiler setting.
After this, heat a skillet, add vegetable oil and heat it over medium flame. Fry the duck breast on the skin side down for 10 minutes until the skin turns brown. Remove the breast and fat from the pan. Place the breast again in the pan, and fry skin side up for another 10 minutes. Remove breast from the pan and allow it to rest on a baking sheet.
Mix the sea salt, cinnamon and sugar together in a bowl, and sprinkle the mixture over the skin of the duck breast. Pour rest of the fat out of the skillet.
After this, add red wine, black currant liqueur, and cornstarch in a small bowl. Pour it into the pan and simmer for 3 minutes. Stir it constantly until the sauce turns thick. Add raspberry puree and simmer for another minute.
Take the breast, place it in the oven and set it on broiler settings. Broil the duck breast skin side up for 1 minute until the sugar begins to caramelize. Take the duck breast and slice them into thin pieces. Pour extra sauce on the top and garnish it with raspberries and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Duck Breast with Raspberry Sauce Recipe: How to make Duck Breast with Raspberry Sauce Recipe for Christmas at Home | Homemade Duck Breast with Raspberry Sauce Recipe - Times Food

Ingredients

4 pieces duck
2 teaspoon ground cinnamon
1/2 cup red wine
2 cup vegetable oil
2 teaspoon sea salt
4 teaspoon sugar
1 teaspoon corn starch
1/4 cup blackcurrant liqueur
raspberry puree as required
1/2 cup raspberry

Instructions

To prepare this exotic continental recipe, score the duck breast through the skin using a fork. Pre-heat the oven on broiler setting.
After this, heat a skillet, add vegetable oil and heat it over medium flame. Fry the duck breast on the skin side down for 10 minutes until the skin turns brown. Remove the breast and fat from the pan. Place the breast again in the pan, and fry skin side up for another 10 minutes. Remove breast from the pan and allow it to rest on a baking sheet.
Mix the sea salt, cinnamon and sugar together in a bowl, and sprinkle the mixture over the skin of the duck breast. Pour rest of the fat out of the skillet.
After this, add red wine, black currant liqueur, and cornstarch in a small bowl. Pour it into the pan and simmer for 3 minutes. Stir it constantly until the sauce turns thick. Add raspberry puree and simmer for another minute.
Take the breast, place it in the oven and set it on broiler settings. Broil the duck breast skin side up for 1 minute until the sugar begins to caramelize. Take the duck breast and slice them into thin pieces. Pour extra sauce on the top and garnish it with raspberries and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Duck Breast with Raspberry Sauce Recipe: How to make Duck Breast with Raspberry Sauce Recipe for Christmas at Home | Homemade Duck Breast with Raspberry Sauce Recipe - Times Food

Ingredients

4 pieces duck
2 teaspoon ground cinnamon
1/2 cup red wine
2 cup vegetable oil
2 teaspoon sea salt
4 teaspoon sugar
1 teaspoon corn starch
1/4 cup blackcurrant liqueur
raspberry puree as required
1/2 cup raspberry

Instructions

To prepare this exotic continental recipe, score the duck breast through the skin using a fork. Pre-heat the oven on broiler setting.
After this, heat a skillet, add vegetable oil and heat it over medium flame. Fry the duck breast on the skin side down for 10 minutes until the skin turns brown. Remove the breast and fat from the pan. Place the breast again in the pan, and fry skin side up for another 10 minutes. Remove breast from the pan and allow it to rest on a baking sheet.
Mix the sea salt, cinnamon and sugar together in a bowl, and sprinkle the mixture over the skin of the duck breast. Pour rest of the fat out of the skillet.
After this, add red wine, black currant liqueur, and cornstarch in a small bowl. Pour it into the pan and simmer for 3 minutes. Stir it constantly until the sauce turns thick. Add raspberry puree and simmer for another minute.
Take the breast, place it in the oven and set it on broiler settings. Broil the duck breast skin side up for 1 minute until the sugar begins to caramelize. Take the duck breast and slice them into thin pieces. Pour extra sauce on the top and garnish it with raspberries and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Duck Breast with Raspberry Sauce Recipe: How to make Duck Breast with Raspberry Sauce Recipe for Christmas at Home | Homemade Duck Breast with Raspberry Sauce Recipe - Times Food

Ingredients

4 pieces duck
2 teaspoon ground cinnamon
1/2 cup red wine
2 cup vegetable oil
2 teaspoon sea salt
4 teaspoon sugar
1 teaspoon corn starch
1/4 cup blackcurrant liqueur
raspberry puree as required
1/2 cup raspberry

Instructions

To prepare this exotic continental recipe, score the duck breast through the skin using a fork. Pre-heat the oven on broiler setting.
After this, heat a skillet, add vegetable oil and heat it over medium flame. Fry the duck breast on the skin side down for 10 minutes until the skin turns brown. Remove the breast and fat from the pan. Place the breast again in the pan, and fry skin side up for another 10 minutes. Remove breast from the pan and allow it to rest on a baking sheet.
Mix the sea salt, cinnamon and sugar together in a bowl, and sprinkle the mixture over the skin of the duck breast. Pour rest of the fat out of the skillet.
After this, add red wine, black currant liqueur, and cornstarch in a small bowl. Pour it into the pan and simmer for 3 minutes. Stir it constantly until the sauce turns thick. Add raspberry puree and simmer for another minute.
Take the breast, place it in the oven and set it on broiler settings. Broil the duck breast skin side up for 1 minute until the sugar begins to caramelize. Take the duck breast and slice them into thin pieces. Pour extra sauce on the top and garnish it with raspberries and serve hot.

Sun, 05 Jul 2026 00:00:00 GMT

Sardine And Swiss Chard Pastelitos

Ingredients

2 1/2 c All-purpose flour
4 tb Cold water
4 tb Butter (1/4 cup); chilled
1/2 bn Fresh Cilantro chopped
2 Egg yolks
2 4-oz cans Sardines drained
4 tb Lard (1/4 cup); chilled
1 lb Swiss chard wash, chop
1 Egg beaten
1/2 ts Freshly-ground black pepper
1/2 ts Salt
2 Jalapeno peppers seeded
1 ts Coarse salt
1 md Onion finely chopped
2 Garlic minced
1 Whole egg
1/4 c Fresh lime juice
2 tb Butter
2 tb olive oil
1 tb Water

Instructions

Sift the flour with the salt into a large bowl. Cut the lard and butter into little pieces and rub into the flour until it resembles coarse crumbs. Make a well in the center of the flour and stir in the egg yolks. Add the cold water a tablespoon at a time until the dough is soft but not sticky. Cover with plastic and refrigerate at least 1 hour. Mash the sardines with the lime juice and cilantro and set aside. Bring a large pot of salted water to a boil and immerse the Swiss chard in the boiling water for a few seconds. Drain thoroughly and squeeze dry. Chop the chard, both leaves and stems, and set aside. Heat the butter and olive oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Add the garlic, jalapeno and salt and pepper, and saute another minute to release the aromas. Add the Swiss chard and cook until blended. Remove from the heat, season with salt to taste and set aside. Roll the dough out on a lightly-floured surface to 1/8-inch thickness. Use a round cookie cutter to cut 15 to 20 circles about 1-inch larger than the circumference of muffin or cupcake tins. (The muffin tins should be about 2 1/2-inches in diameter.) Use another round cutter to cut the same number of circles the same size as the tins. Press the larger circles into the tins. Preheat the oven to 350 degrees. Add enough of the Swiss chard mixture to each tin to come about two-thirds of the way up the tin. Divide the sardine filling among the tins. Whisk together the egg and water. Moisten the edges of the pastry with a little of the egg wash. Cover the filling with the smaller circles of pastry and seal the edges, pressing together with your fingers. Brush the tops with more of the egg wash and bake for 30 minutes, or until golden. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6354 broadcast 01-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-12-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Sun, 05 Jul 2026 00:00:00 GMT

Sardine And Swiss Chard Pastelitos

Ingredients

2 1/2 c All-purpose flour
4 tb Cold water
4 tb Butter (1/4 cup); chilled
1/2 bn Fresh Cilantro chopped
2 Egg yolks
2 4-oz cans Sardines drained
4 tb Lard (1/4 cup); chilled
1 lb Swiss chard wash, chop
1 Egg beaten
1/2 ts Freshly-ground black pepper
1/2 ts Salt
2 Jalapeno peppers seeded
1 ts Coarse salt
1 md Onion finely chopped
2 Garlic minced
1 Whole egg
1/4 c Fresh lime juice
2 tb Butter
2 tb olive oil
1 tb Water

Instructions

Sift the flour with the salt into a large bowl. Cut the lard and butter into little pieces and rub into the flour until it resembles coarse crumbs. Make a well in the center of the flour and stir in the egg yolks. Add the cold water a tablespoon at a time until the dough is soft but not sticky. Cover with plastic and refrigerate at least 1 hour. Mash the sardines with the lime juice and cilantro and set aside. Bring a large pot of salted water to a boil and immerse the Swiss chard in the boiling water for a few seconds. Drain thoroughly and squeeze dry. Chop the chard, both leaves and stems, and set aside. Heat the butter and olive oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Add the garlic, jalapeno and salt and pepper, and saute another minute to release the aromas. Add the Swiss chard and cook until blended. Remove from the heat, season with salt to taste and set aside. Roll the dough out on a lightly-floured surface to 1/8-inch thickness. Use a round cookie cutter to cut 15 to 20 circles about 1-inch larger than the circumference of muffin or cupcake tins. (The muffin tins should be about 2 1/2-inches in diameter.) Use another round cutter to cut the same number of circles the same size as the tins. Press the larger circles into the tins. Preheat the oven to 350 degrees. Add enough of the Swiss chard mixture to each tin to come about two-thirds of the way up the tin. Divide the sardine filling among the tins. Whisk together the egg and water. Moisten the edges of the pastry with a little of the egg wash. Cover the filling with the smaller circles of pastry and seal the edges, pressing together with your fingers. Brush the tops with more of the egg wash and bake for 30 minutes, or until golden. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6354 broadcast 01-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-12-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Sun, 05 Jul 2026 00:00:00 GMT

Sardine And Swiss Chard Pastelitos

Ingredients

2 1/2 c All-purpose flour
4 tb Cold water
4 tb Butter (1/4 cup); chilled
1/2 bn Fresh Cilantro chopped
2 Egg yolks
2 4-oz cans Sardines drained
4 tb Lard (1/4 cup); chilled
1 lb Swiss chard wash, chop
1 Egg beaten
1/2 ts Freshly-ground black pepper
1/2 ts Salt
2 Jalapeno peppers seeded
1 ts Coarse salt
1 md Onion finely chopped
2 Garlic minced
1 Whole egg
1/4 c Fresh lime juice
2 tb Butter
2 tb olive oil
1 tb Water

Instructions

Sift the flour with the salt into a large bowl. Cut the lard and butter into little pieces and rub into the flour until it resembles coarse crumbs. Make a well in the center of the flour and stir in the egg yolks. Add the cold water a tablespoon at a time until the dough is soft but not sticky. Cover with plastic and refrigerate at least 1 hour. Mash the sardines with the lime juice and cilantro and set aside. Bring a large pot of salted water to a boil and immerse the Swiss chard in the boiling water for a few seconds. Drain thoroughly and squeeze dry. Chop the chard, both leaves and stems, and set aside. Heat the butter and olive oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Add the garlic, jalapeno and salt and pepper, and saute another minute to release the aromas. Add the Swiss chard and cook until blended. Remove from the heat, season with salt to taste and set aside. Roll the dough out on a lightly-floured surface to 1/8-inch thickness. Use a round cookie cutter to cut 15 to 20 circles about 1-inch larger than the circumference of muffin or cupcake tins. (The muffin tins should be about 2 1/2-inches in diameter.) Use another round cutter to cut the same number of circles the same size as the tins. Press the larger circles into the tins. Preheat the oven to 350 degrees. Add enough of the Swiss chard mixture to each tin to come about two-thirds of the way up the tin. Divide the sardine filling among the tins. Whisk together the egg and water. Moisten the edges of the pastry with a little of the egg wash. Cover the filling with the smaller circles of pastry and seal the edges, pressing together with your fingers. Brush the tops with more of the egg wash and bake for 30 minutes, or until golden. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6354 broadcast 01-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-12-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Sun, 05 Jul 2026 00:00:00 GMT

Sardine And Swiss Chard Pastelitos

Ingredients

2 1/2 c All-purpose flour
4 tb Cold water
4 tb Butter (1/4 cup); chilled
1/2 bn Fresh Cilantro chopped
2 Egg yolks
2 4-oz cans Sardines drained
4 tb Lard (1/4 cup); chilled
1 lb Swiss chard wash, chop
1 Egg beaten
1/2 ts Freshly-ground black pepper
1/2 ts Salt
2 Jalapeno peppers seeded
1 ts Coarse salt
1 md Onion finely chopped
2 Garlic minced
1 Whole egg
1/4 c Fresh lime juice
2 tb Butter
2 tb olive oil
1 tb Water

Instructions

Sift the flour with the salt into a large bowl. Cut the lard and butter into little pieces and rub into the flour until it resembles coarse crumbs. Make a well in the center of the flour and stir in the egg yolks. Add the cold water a tablespoon at a time until the dough is soft but not sticky. Cover with plastic and refrigerate at least 1 hour. Mash the sardines with the lime juice and cilantro and set aside. Bring a large pot of salted water to a boil and immerse the Swiss chard in the boiling water for a few seconds. Drain thoroughly and squeeze dry. Chop the chard, both leaves and stems, and set aside. Heat the butter and olive oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Add the garlic, jalapeno and salt and pepper, and saute another minute to release the aromas. Add the Swiss chard and cook until blended. Remove from the heat, season with salt to taste and set aside. Roll the dough out on a lightly-floured surface to 1/8-inch thickness. Use a round cookie cutter to cut 15 to 20 circles about 1-inch larger than the circumference of muffin or cupcake tins. (The muffin tins should be about 2 1/2-inches in diameter.) Use another round cutter to cut the same number of circles the same size as the tins. Press the larger circles into the tins. Preheat the oven to 350 degrees. Add enough of the Swiss chard mixture to each tin to come about two-thirds of the way up the tin. Divide the sardine filling among the tins. Whisk together the egg and water. Moisten the edges of the pastry with a little of the egg wash. Cover the filling with the smaller circles of pastry and seal the edges, pressing together with your fingers. Brush the tops with more of the egg wash and bake for 30 minutes, or until golden. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6354 broadcast 01-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-12-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry chocolate cake TOH

Ingredients

3 cup Sugar
2 3/4 cups Flour
1 cup Baking cocoa
2 teaspoon Baking soda
1 1/2 teaspoon Salt
3/4 teaspoon Baking powder
1 1/4 cup Buttermilk
3/4 cup Canola Oil
3 teaspoon vanilla
3 Eggs
1 1/2 cup Warm water
Filling:
3 tablespoons Flour
6 tablespoons Milk
6 tablespoons Shortening
3 tablespoons Butter, softened
3 cup Powdered sugar
2 tablespoons raspberry liquer
1/4 teaspoon Salt
2 drops Red food coloring
4 tablespoons Seedless raspberry jam, melted
Frosting:
1 8 oz. Cold cream cheese
1/3 cup Butter, softened
1/2 cup Baking cocoa
1 tablespoon Raspberry liquer
4 cups Powdered sugar

Instructions

Line three greased 9 in round cake pans with waxed paper and grease paper. set aside. in a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla, add tot he dry ingredients. Add eggs, one at a time, beating well after each addition, beat for 2 minutes. Gradually add water (batter will be thin)
Pour batter into prepared pnas. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FILLING: in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add powdered sugar mix well. Gradually add cooled milk mixture, beat for 4 minutes or until light and fluffy. Beat in liquer, salt and food coloring if desired.
level tops of cakes if necessary. Place one layer on a serving plate, spread with about 2 tablespoons jam. Place remaining layers on waxed paper and spread one of the layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur, mix well. Gradually beat in powdered sugar until light and fluffy. Frost top and sides of cake. Store in refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry chocolate cake TOH

Ingredients

3 cup Sugar
2 3/4 cups Flour
1 cup Baking cocoa
2 teaspoon Baking soda
1 1/2 teaspoon Salt
3/4 teaspoon Baking powder
1 1/4 cup Buttermilk
3/4 cup Canola Oil
3 teaspoon vanilla
3 Eggs
1 1/2 cup Warm water
Filling:
3 tablespoons Flour
6 tablespoons Milk
6 tablespoons Shortening
3 tablespoons Butter, softened
3 cup Powdered sugar
2 tablespoons raspberry liquer
1/4 teaspoon Salt
2 drops Red food coloring
4 tablespoons Seedless raspberry jam, melted
Frosting:
1 8 oz. Cold cream cheese
1/3 cup Butter, softened
1/2 cup Baking cocoa
1 tablespoon Raspberry liquer
4 cups Powdered sugar

Instructions

Line three greased 9 in round cake pans with waxed paper and grease paper. set aside. in a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla, add tot he dry ingredients. Add eggs, one at a time, beating well after each addition, beat for 2 minutes. Gradually add water (batter will be thin)
Pour batter into prepared pnas. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FILLING: in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add powdered sugar mix well. Gradually add cooled milk mixture, beat for 4 minutes or until light and fluffy. Beat in liquer, salt and food coloring if desired.
level tops of cakes if necessary. Place one layer on a serving plate, spread with about 2 tablespoons jam. Place remaining layers on waxed paper and spread one of the layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur, mix well. Gradually beat in powdered sugar until light and fluffy. Frost top and sides of cake. Store in refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry chocolate cake TOH

Ingredients

3 cup Sugar
2 3/4 cups Flour
1 cup Baking cocoa
2 teaspoon Baking soda
1 1/2 teaspoon Salt
3/4 teaspoon Baking powder
1 1/4 cup Buttermilk
3/4 cup Canola Oil
3 teaspoon vanilla
3 Eggs
1 1/2 cup Warm water
Filling:
3 tablespoons Flour
6 tablespoons Milk
6 tablespoons Shortening
3 tablespoons Butter, softened
3 cup Powdered sugar
2 tablespoons raspberry liquer
1/4 teaspoon Salt
2 drops Red food coloring
4 tablespoons Seedless raspberry jam, melted
Frosting:
1 8 oz. Cold cream cheese
1/3 cup Butter, softened
1/2 cup Baking cocoa
1 tablespoon Raspberry liquer
4 cups Powdered sugar

Instructions

Line three greased 9 in round cake pans with waxed paper and grease paper. set aside. in a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla, add tot he dry ingredients. Add eggs, one at a time, beating well after each addition, beat for 2 minutes. Gradually add water (batter will be thin)
Pour batter into prepared pnas. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FILLING: in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add powdered sugar mix well. Gradually add cooled milk mixture, beat for 4 minutes or until light and fluffy. Beat in liquer, salt and food coloring if desired.
level tops of cakes if necessary. Place one layer on a serving plate, spread with about 2 tablespoons jam. Place remaining layers on waxed paper and spread one of the layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur, mix well. Gradually beat in powdered sugar until light and fluffy. Frost top and sides of cake. Store in refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry chocolate cake TOH

Ingredients

3 cup Sugar
2 3/4 cups Flour
1 cup Baking cocoa
2 teaspoon Baking soda
1 1/2 teaspoon Salt
3/4 teaspoon Baking powder
1 1/4 cup Buttermilk
3/4 cup Canola Oil
3 teaspoon vanilla
3 Eggs
1 1/2 cup Warm water
Filling:
3 tablespoons Flour
6 tablespoons Milk
6 tablespoons Shortening
3 tablespoons Butter, softened
3 cup Powdered sugar
2 tablespoons raspberry liquer
1/4 teaspoon Salt
2 drops Red food coloring
4 tablespoons Seedless raspberry jam, melted
Frosting:
1 8 oz. Cold cream cheese
1/3 cup Butter, softened
1/2 cup Baking cocoa
1 tablespoon Raspberry liquer
4 cups Powdered sugar

Instructions

Line three greased 9 in round cake pans with waxed paper and grease paper. set aside. in a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla, add tot he dry ingredients. Add eggs, one at a time, beating well after each addition, beat for 2 minutes. Gradually add water (batter will be thin)
Pour batter into prepared pnas. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FILLING: in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add powdered sugar mix well. Gradually add cooled milk mixture, beat for 4 minutes or until light and fluffy. Beat in liquer, salt and food coloring if desired.
level tops of cakes if necessary. Place one layer on a serving plate, spread with about 2 tablespoons jam. Place remaining layers on waxed paper and spread one of the layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur, mix well. Gradually beat in powdered sugar until light and fluffy. Frost top and sides of cake. Store in refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Broiled Salmon With Bacon Raspberry Sauce Recipe

Ingredients

2 fresh salmon fillets
6 strips maple flavored bacon 2 strips reserved cut in 1/2" pieces
Sauce:
1 tablespoon butter
1 tablespoon hazelnut syrup
1 tablespoon red wine
1/2 cup raspberry jam
1/4 cup chopped hazelnuts

Instructions

Place salmon fillets on an oven broiler pan and broil 4” from heat for 3 minutes.
Turn fillets and top each with 2 strips of bacon then broil 4 minutes longer.
Remove then set aside and keep warm.
In nonstick skillet over medium sauté reserved bacon pieces until soft then drain and set aside.
In same skillet over medium heat melt butter then add hazelnut syrup, wine and raspberry jam.
Cook mixture several minutes until reduced and glaze is formed stir frequently to avoid sticking.
Stir in reserved bacon pieces then place half of the sauce on a plate.
Place salmon fillet on sauce and garnish with chopped hazelnuts then repeat for remaining fillet.

Sun, 05 Jul 2026 00:00:00 GMT

Broiled Salmon With Bacon Raspberry Sauce Recipe

Ingredients

2 fresh salmon fillets
6 strips maple flavored bacon 2 strips reserved cut in 1/2" pieces
Sauce:
1 tablespoon butter
1 tablespoon hazelnut syrup
1 tablespoon red wine
1/2 cup raspberry jam
1/4 cup chopped hazelnuts

Instructions

Place salmon fillets on an oven broiler pan and broil 4” from heat for 3 minutes.
Turn fillets and top each with 2 strips of bacon then broil 4 minutes longer.
Remove then set aside and keep warm.
In nonstick skillet over medium sauté reserved bacon pieces until soft then drain and set aside.
In same skillet over medium heat melt butter then add hazelnut syrup, wine and raspberry jam.
Cook mixture several minutes until reduced and glaze is formed stir frequently to avoid sticking.
Stir in reserved bacon pieces then place half of the sauce on a plate.
Place salmon fillet on sauce and garnish with chopped hazelnuts then repeat for remaining fillet.

Sun, 05 Jul 2026 00:00:00 GMT

Broiled Salmon With Bacon Raspberry Sauce Recipe

Ingredients

2 fresh salmon fillets
6 strips maple flavored bacon 2 strips reserved cut in 1/2" pieces
Sauce:
1 tablespoon butter
1 tablespoon hazelnut syrup
1 tablespoon red wine
1/2 cup raspberry jam
1/4 cup chopped hazelnuts

Instructions

Place salmon fillets on an oven broiler pan and broil 4” from heat for 3 minutes.
Turn fillets and top each with 2 strips of bacon then broil 4 minutes longer.
Remove then set aside and keep warm.
In nonstick skillet over medium sauté reserved bacon pieces until soft then drain and set aside.
In same skillet over medium heat melt butter then add hazelnut syrup, wine and raspberry jam.
Cook mixture several minutes until reduced and glaze is formed stir frequently to avoid sticking.
Stir in reserved bacon pieces then place half of the sauce on a plate.
Place salmon fillet on sauce and garnish with chopped hazelnuts then repeat for remaining fillet.

Sun, 05 Jul 2026 00:00:00 GMT

Broiled Salmon With Bacon Raspberry Sauce Recipe

Ingredients

2 fresh salmon fillets
6 strips maple flavored bacon 2 strips reserved cut in 1/2" pieces
Sauce:
1 tablespoon butter
1 tablespoon hazelnut syrup
1 tablespoon red wine
1/2 cup raspberry jam
1/4 cup chopped hazelnuts

Instructions

Place salmon fillets on an oven broiler pan and broil 4” from heat for 3 minutes.
Turn fillets and top each with 2 strips of bacon then broil 4 minutes longer.
Remove then set aside and keep warm.
In nonstick skillet over medium sauté reserved bacon pieces until soft then drain and set aside.
In same skillet over medium heat melt butter then add hazelnut syrup, wine and raspberry jam.
Cook mixture several minutes until reduced and glaze is formed stir frequently to avoid sticking.
Stir in reserved bacon pieces then place half of the sauce on a plate.
Place salmon fillet on sauce and garnish with chopped hazelnuts then repeat for remaining fillet.

Sun, 05 Jul 2026 00:00:00 GMT

Luscious Orange Cheesecake with Raspberries

Ingredients

1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries

Instructions

Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Luscious Orange Cheesecake with Raspberries

Ingredients

1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries

Instructions

Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Luscious Orange Cheesecake with Raspberries

Ingredients

1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries

Instructions

Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Luscious Orange Cheesecake with Raspberries

Ingredients

1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries

Instructions

Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Summer Fruit Tart

Ingredients

1 cup flour
1/4 cup packed brown sugar
1/2 cup butter
1 tablespoon water
6 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sifted powdered sugar
1 teaspoon vanilla
1 1/2 teaspoons snipped of fresh mint (or lemon verbena)
2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
1/4 cup jam (apricot or seedless raspberry)

Instructions

Crust:.
Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
Cream filing:.
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
Assemble tart:.
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Summer Fruit Tart

Ingredients

1 cup flour
1/4 cup packed brown sugar
1/2 cup butter
1 tablespoon water
6 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sifted powdered sugar
1 teaspoon vanilla
1 1/2 teaspoons snipped of fresh mint (or lemon verbena)
2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
1/4 cup jam (apricot or seedless raspberry)

Instructions

Crust:.
Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
Cream filing:.
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
Assemble tart:.
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Summer Fruit Tart

Ingredients

1 cup flour
1/4 cup packed brown sugar
1/2 cup butter
1 tablespoon water
6 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sifted powdered sugar
1 teaspoon vanilla
1 1/2 teaspoons snipped of fresh mint (or lemon verbena)
2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
1/4 cup jam (apricot or seedless raspberry)

Instructions

Crust:.
Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
Cream filing:.
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
Assemble tart:.
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Summer Fruit Tart

Ingredients

1 cup flour
1/4 cup packed brown sugar
1/2 cup butter
1 tablespoon water
6 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sifted powdered sugar
1 teaspoon vanilla
1 1/2 teaspoons snipped of fresh mint (or lemon verbena)
2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
1/4 cup jam (apricot or seedless raspberry)

Instructions

Crust:.
Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
Cream filing:.
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
Assemble tart:.
Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

Sun, 05 Jul 2026 00:00:00 GMT

Bread Pudding with Raspberry Sauce

Ingredients

6 cups stale bread cut into 1" cubes
3 Tbsp butter melted
4 large eggs
3/4 cup granulated sugar
4 cups milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 cup granulated sugar
1/4 cup water
2 cups raspberries thawed if frozen
1 Tbsp balsamic vinegar

Instructions

1. To make Pudding: In lightly greased slow cooker, combine bread and melted butter. Toss to mix thoroughly. In a large bowl, beat eggs. Mix in sugar, milk, cinnamon and vanilla. Pour over bread cubes. Cover and cook on high for 4 hours, until top is golden brown.
2. To make Raspberry Sauce: In a medium sauce pan, bring sugar and water to a boil. Cook for 1 minute or until sugar is thoroughly dissolved and mixture is becoming syrupy. Add raspberries. Return to a boil and cook until raspberries fall apart when crushed with a wooden spoon. Remove from heat and stir in balsamic vinegar. If you prefer a smooth sauce, puree in a food processor or blender. Refrigerate until chilled.
3. Spoon pudding into individual bowls and top with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Bread Pudding with Raspberry Sauce

Ingredients

6 cups stale bread cut into 1" cubes
3 Tbsp butter melted
4 large eggs
3/4 cup granulated sugar
4 cups milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 cup granulated sugar
1/4 cup water
2 cups raspberries thawed if frozen
1 Tbsp balsamic vinegar

Instructions

1. To make Pudding: In lightly greased slow cooker, combine bread and melted butter. Toss to mix thoroughly. In a large bowl, beat eggs. Mix in sugar, milk, cinnamon and vanilla. Pour over bread cubes. Cover and cook on high for 4 hours, until top is golden brown.
2. To make Raspberry Sauce: In a medium sauce pan, bring sugar and water to a boil. Cook for 1 minute or until sugar is thoroughly dissolved and mixture is becoming syrupy. Add raspberries. Return to a boil and cook until raspberries fall apart when crushed with a wooden spoon. Remove from heat and stir in balsamic vinegar. If you prefer a smooth sauce, puree in a food processor or blender. Refrigerate until chilled.
3. Spoon pudding into individual bowls and top with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Bread Pudding with Raspberry Sauce

Ingredients

6 cups stale bread cut into 1" cubes
3 Tbsp butter melted
4 large eggs
3/4 cup granulated sugar
4 cups milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 cup granulated sugar
1/4 cup water
2 cups raspberries thawed if frozen
1 Tbsp balsamic vinegar

Instructions

1. To make Pudding: In lightly greased slow cooker, combine bread and melted butter. Toss to mix thoroughly. In a large bowl, beat eggs. Mix in sugar, milk, cinnamon and vanilla. Pour over bread cubes. Cover and cook on high for 4 hours, until top is golden brown.
2. To make Raspberry Sauce: In a medium sauce pan, bring sugar and water to a boil. Cook for 1 minute or until sugar is thoroughly dissolved and mixture is becoming syrupy. Add raspberries. Return to a boil and cook until raspberries fall apart when crushed with a wooden spoon. Remove from heat and stir in balsamic vinegar. If you prefer a smooth sauce, puree in a food processor or blender. Refrigerate until chilled.
3. Spoon pudding into individual bowls and top with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Bread Pudding with Raspberry Sauce

Ingredients

6 cups stale bread cut into 1" cubes
3 Tbsp butter melted
4 large eggs
3/4 cup granulated sugar
4 cups milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 cup granulated sugar
1/4 cup water
2 cups raspberries thawed if frozen
1 Tbsp balsamic vinegar

Instructions

1. To make Pudding: In lightly greased slow cooker, combine bread and melted butter. Toss to mix thoroughly. In a large bowl, beat eggs. Mix in sugar, milk, cinnamon and vanilla. Pour over bread cubes. Cover and cook on high for 4 hours, until top is golden brown.
2. To make Raspberry Sauce: In a medium sauce pan, bring sugar and water to a boil. Cook for 1 minute or until sugar is thoroughly dissolved and mixture is becoming syrupy. Add raspberries. Return to a boil and cook until raspberries fall apart when crushed with a wooden spoon. Remove from heat and stir in balsamic vinegar. If you prefer a smooth sauce, puree in a food processor or blender. Refrigerate until chilled.
3. Spoon pudding into individual bowls and top with sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Mulled Cranberry and Raspberry Punch

Ingredients

2 L (3½ pints) cranberry juice
1 cinnamon stick
10 whole cloves
2 1/2 cm (1in) piece fresh root ginger, roughly chopped
40 g (1½oz) golden caster sugar
200 g (7oz) frozen raspberries
2 oranges
150 mL (¼ pint) fruit liqueur, such as Védrenne crème de framboise (optional)

Instructions

Pour the cranberry juice into a large pan and add the cinnamon stick, cloves, ginger and sugar. Set aside a few raspberries to decorate, then add the rest to the pan. Halve one orange and add the two halves to the pan. Heat the mixture gently and stir to dissolve the sugar, then simmer for 5min or until the raspberries are soft.
Strain through a fine sieve, pressing the raspberries and orange halves gently with the back of a spoon to extract the juice.
Return the liquid to the heat and add the liqueur, if using. Warm through. Slice the remaining orange into thin wedges. Ladle the warm punch into glasses. Decorate with the reserved raspberries and orange wedges and serve.
Like this? You'll love...
The best Christmas pudding recipes

Sun, 05 Jul 2026 00:00:00 GMT

Mulled Cranberry and Raspberry Punch

Ingredients

2 L (3½ pints) cranberry juice
1 cinnamon stick
10 whole cloves
2 1/2 cm (1in) piece fresh root ginger, roughly chopped
40 g (1½oz) golden caster sugar
200 g (7oz) frozen raspberries
2 oranges
150 mL (¼ pint) fruit liqueur, such as Védrenne crème de framboise (optional)

Instructions

Pour the cranberry juice into a large pan and add the cinnamon stick, cloves, ginger and sugar. Set aside a few raspberries to decorate, then add the rest to the pan. Halve one orange and add the two halves to the pan. Heat the mixture gently and stir to dissolve the sugar, then simmer for 5min or until the raspberries are soft.
Strain through a fine sieve, pressing the raspberries and orange halves gently with the back of a spoon to extract the juice.
Return the liquid to the heat and add the liqueur, if using. Warm through. Slice the remaining orange into thin wedges. Ladle the warm punch into glasses. Decorate with the reserved raspberries and orange wedges and serve.
Like this? You'll love...
The best Christmas pudding recipes

Sun, 05 Jul 2026 00:00:00 GMT

Mulled Cranberry and Raspberry Punch

Ingredients

2 L (3½ pints) cranberry juice
1 cinnamon stick
10 whole cloves
2 1/2 cm (1in) piece fresh root ginger, roughly chopped
40 g (1½oz) golden caster sugar
200 g (7oz) frozen raspberries
2 oranges
150 mL (¼ pint) fruit liqueur, such as Védrenne crème de framboise (optional)

Instructions

Pour the cranberry juice into a large pan and add the cinnamon stick, cloves, ginger and sugar. Set aside a few raspberries to decorate, then add the rest to the pan. Halve one orange and add the two halves to the pan. Heat the mixture gently and stir to dissolve the sugar, then simmer for 5min or until the raspberries are soft.
Strain through a fine sieve, pressing the raspberries and orange halves gently with the back of a spoon to extract the juice.
Return the liquid to the heat and add the liqueur, if using. Warm through. Slice the remaining orange into thin wedges. Ladle the warm punch into glasses. Decorate with the reserved raspberries and orange wedges and serve.
Like this? You'll love...
The best Christmas pudding recipes

Sun, 05 Jul 2026 00:00:00 GMT

Mulled Cranberry and Raspberry Punch

Ingredients

2 L (3½ pints) cranberry juice
1 cinnamon stick
10 whole cloves
2 1/2 cm (1in) piece fresh root ginger, roughly chopped
40 g (1½oz) golden caster sugar
200 g (7oz) frozen raspberries
2 oranges
150 mL (¼ pint) fruit liqueur, such as Védrenne crème de framboise (optional)

Instructions

Pour the cranberry juice into a large pan and add the cinnamon stick, cloves, ginger and sugar. Set aside a few raspberries to decorate, then add the rest to the pan. Halve one orange and add the two halves to the pan. Heat the mixture gently and stir to dissolve the sugar, then simmer for 5min or until the raspberries are soft.
Strain through a fine sieve, pressing the raspberries and orange halves gently with the back of a spoon to extract the juice.
Return the liquid to the heat and add the liqueur, if using. Warm through. Slice the remaining orange into thin wedges. Ladle the warm punch into glasses. Decorate with the reserved raspberries and orange wedges and serve.
Like this? You'll love...
The best Christmas pudding recipes

Sun, 05 Jul 2026 00:00:00 GMT

The Yummiest Tastiest Raspberry Jello Salad

Ingredients

1 (8 ounce) can crushed pineapple
1 (6 ounce) box raspberry Jell-O gelatin
1 cup cold water
1 (21 ounce) can raspberry pie filling
1 (8 ounce) package cream cheese, slightly softened
1 cup sour cream
1/2 cup powdered sugar

Instructions

Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
Pour over jello and stir until dissolved.
Add cold water and pie filling. Stir well.
Chill until set in a 9 x 12 dish.
Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
Spread on jello.
Sprinkle with chopped walnuts and or fresh raspberries.
Refrigerate until ready to serve.

Sun, 05 Jul 2026 00:00:00 GMT

The Yummiest Tastiest Raspberry Jello Salad

Ingredients

1 (8 ounce) can crushed pineapple
1 (6 ounce) box raspberry Jell-O gelatin
1 cup cold water
1 (21 ounce) can raspberry pie filling
1 (8 ounce) package cream cheese, slightly softened
1 cup sour cream
1/2 cup powdered sugar

Instructions

Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
Pour over jello and stir until dissolved.
Add cold water and pie filling. Stir well.
Chill until set in a 9 x 12 dish.
Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
Spread on jello.
Sprinkle with chopped walnuts and or fresh raspberries.
Refrigerate until ready to serve.

Sun, 05 Jul 2026 00:00:00 GMT

The Yummiest Tastiest Raspberry Jello Salad

Ingredients

1 (8 ounce) can crushed pineapple
1 (6 ounce) box raspberry Jell-O gelatin
1 cup cold water
1 (21 ounce) can raspberry pie filling
1 (8 ounce) package cream cheese, slightly softened
1 cup sour cream
1/2 cup powdered sugar

Instructions

Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
Pour over jello and stir until dissolved.
Add cold water and pie filling. Stir well.
Chill until set in a 9 x 12 dish.
Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
Spread on jello.
Sprinkle with chopped walnuts and or fresh raspberries.
Refrigerate until ready to serve.

Sun, 05 Jul 2026 00:00:00 GMT

The Yummiest Tastiest Raspberry Jello Salad

Ingredients

1 (8 ounce) can crushed pineapple
1 (6 ounce) box raspberry Jell-O gelatin
1 cup cold water
1 (21 ounce) can raspberry pie filling
1 (8 ounce) package cream cheese, slightly softened
1 cup sour cream
1/2 cup powdered sugar

Instructions

Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
Pour over jello and stir until dissolved.
Add cold water and pie filling. Stir well.
Chill until set in a 9 x 12 dish.
Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
Spread on jello.
Sprinkle with chopped walnuts and or fresh raspberries.
Refrigerate until ready to serve.

Sun, 05 Jul 2026 00:00:00 GMT

Falafel & Cucumber sauce

Ingredients

1 6 oz container Greek yogurt
1/2 cucumber peeled, seeded, diced
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise (optional)
1 15 oz can chickpeas drained
1 onion chopped
1/2 cup fresh parsley
2 cloves garlic chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
2 pita breads cut in half
1 cup tomatoes chopped
lettuce
feta cheese

Instructions

In a small bowl combine yogurt, cucumber, dill, salt, pepper, and mayonnaise and mix well. Chill for at least 30 minutes.
In a large bowl mash chickpeas until thick and pasty. In a blender process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpeas mixture along with olive oil. Slowly add bread crumbs until mixture is sticky but will hold together; add more or less bread crumbs as needed. Form 8 balls and then flatten them into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with lettuce, tomatoes, feta and cucumber sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Falafel & Cucumber sauce

Ingredients

1 6 oz container Greek yogurt
1/2 cucumber peeled, seeded, diced
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise (optional)
1 15 oz can chickpeas drained
1 onion chopped
1/2 cup fresh parsley
2 cloves garlic chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
2 pita breads cut in half
1 cup tomatoes chopped
lettuce
feta cheese

Instructions

In a small bowl combine yogurt, cucumber, dill, salt, pepper, and mayonnaise and mix well. Chill for at least 30 minutes.
In a large bowl mash chickpeas until thick and pasty. In a blender process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpeas mixture along with olive oil. Slowly add bread crumbs until mixture is sticky but will hold together; add more or less bread crumbs as needed. Form 8 balls and then flatten them into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with lettuce, tomatoes, feta and cucumber sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Falafel & Cucumber sauce

Ingredients

1 6 oz container Greek yogurt
1/2 cucumber peeled, seeded, diced
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise (optional)
1 15 oz can chickpeas drained
1 onion chopped
1/2 cup fresh parsley
2 cloves garlic chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
2 pita breads cut in half
1 cup tomatoes chopped
lettuce
feta cheese

Instructions

In a small bowl combine yogurt, cucumber, dill, salt, pepper, and mayonnaise and mix well. Chill for at least 30 minutes.
In a large bowl mash chickpeas until thick and pasty. In a blender process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpeas mixture along with olive oil. Slowly add bread crumbs until mixture is sticky but will hold together; add more or less bread crumbs as needed. Form 8 balls and then flatten them into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with lettuce, tomatoes, feta and cucumber sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Falafel & Cucumber sauce

Ingredients

1 6 oz container Greek yogurt
1/2 cucumber peeled, seeded, diced
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise (optional)
1 15 oz can chickpeas drained
1 onion chopped
1/2 cup fresh parsley
2 cloves garlic chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
2 pita breads cut in half
1 cup tomatoes chopped
lettuce
feta cheese

Instructions

In a small bowl combine yogurt, cucumber, dill, salt, pepper, and mayonnaise and mix well. Chill for at least 30 minutes.
In a large bowl mash chickpeas until thick and pasty. In a blender process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpeas mixture along with olive oil. Slowly add bread crumbs until mixture is sticky but will hold together; add more or less bread crumbs as needed. Form 8 balls and then flatten them into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with lettuce, tomatoes, feta and cucumber sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Duck in raspberry sauce

Ingredients

2 Duck breasts Boneless
6 Tb spoons Raspberry vinegar
2 Cloves garlic Crushed
1 Tb spoon Tomatoe paste
2 Tb spoon Raspberry jam
1-3 Tb spoons Unsalted butter cold
2-3 Handfulls Fresh raspberries
Salt and pepper to taste

Instructions

Preheat the oven to 175 C (350 F).
Score the fat side of the duck breasts with a knife. Season both sides
with salt and pepper.
Render the fat by placing the breasts fat side
down in a frying pan on medium heat.
Let cook for about seven minutes, draining the fat three times.
Flip the breasts over and brown the other side for about three minutes. You just want to sear the
outside and get a nice brown colour, not cook them through at this point.
Transfer the breasts to the oven in a casserole dish and cook for 20 to
30 minutes. (This step may not be necessary all the time, but we had
fat duck breasts that were too large to cook all the way through in the
frying pan.)
After you remove them from the oven, let the meat rest for five to 10 minutes before slicing into medallions.
Make the sauce in the same frying pan used to fry the duck breasts while they are cooking in the oven. Deglaze the pan with the vinegar and scrape up all the drippings.
Boil for about a minute to reduce to scrape up all the drippings.
Boil for about a minute to reduce to one tablespoon of sauce.
Whisk in the garlic and tomato paste and then the wine.
Boil rapidly to reduce the volume by half (about five minutes).
Whisk in the jam, and then remove the sauce from the heat and add the butter, a little at a time, to make it glossy. Season with salt and pepper.
(You can strain the sauce at this point to make it smooth, but we didn't bother.)
Plate the medallions (about four per person) on a side dish, spoon over the raspberry sauce and top with fresh raspberries

Sun, 05 Jul 2026 00:00:00 GMT

Duck in raspberry sauce

Ingredients

2 Duck breasts Boneless
6 Tb spoons Raspberry vinegar
2 Cloves garlic Crushed
1 Tb spoon Tomatoe paste
2 Tb spoon Raspberry jam
1-3 Tb spoons Unsalted butter cold
2-3 Handfulls Fresh raspberries
Salt and pepper to taste

Instructions

Preheat the oven to 175 C (350 F).
Score the fat side of the duck breasts with a knife. Season both sides
with salt and pepper.
Render the fat by placing the breasts fat side
down in a frying pan on medium heat.
Let cook for about seven minutes, draining the fat three times.
Flip the breasts over and brown the other side for about three minutes. You just want to sear the
outside and get a nice brown colour, not cook them through at this point.
Transfer the breasts to the oven in a casserole dish and cook for 20 to
30 minutes. (This step may not be necessary all the time, but we had
fat duck breasts that were too large to cook all the way through in the
frying pan.)
After you remove them from the oven, let the meat rest for five to 10 minutes before slicing into medallions.
Make the sauce in the same frying pan used to fry the duck breasts while they are cooking in the oven. Deglaze the pan with the vinegar and scrape up all the drippings.
Boil for about a minute to reduce to scrape up all the drippings.
Boil for about a minute to reduce to one tablespoon of sauce.
Whisk in the garlic and tomato paste and then the wine.
Boil rapidly to reduce the volume by half (about five minutes).
Whisk in the jam, and then remove the sauce from the heat and add the butter, a little at a time, to make it glossy. Season with salt and pepper.
(You can strain the sauce at this point to make it smooth, but we didn't bother.)
Plate the medallions (about four per person) on a side dish, spoon over the raspberry sauce and top with fresh raspberries

Sun, 05 Jul 2026 00:00:00 GMT

Duck in raspberry sauce

Ingredients

2 Duck breasts Boneless
6 Tb spoons Raspberry vinegar
2 Cloves garlic Crushed
1 Tb spoon Tomatoe paste
2 Tb spoon Raspberry jam
1-3 Tb spoons Unsalted butter cold
2-3 Handfulls Fresh raspberries
Salt and pepper to taste

Instructions

Preheat the oven to 175 C (350 F).
Score the fat side of the duck breasts with a knife. Season both sides
with salt and pepper.
Render the fat by placing the breasts fat side
down in a frying pan on medium heat.
Let cook for about seven minutes, draining the fat three times.
Flip the breasts over and brown the other side for about three minutes. You just want to sear the
outside and get a nice brown colour, not cook them through at this point.
Transfer the breasts to the oven in a casserole dish and cook for 20 to
30 minutes. (This step may not be necessary all the time, but we had
fat duck breasts that were too large to cook all the way through in the
frying pan.)
After you remove them from the oven, let the meat rest for five to 10 minutes before slicing into medallions.
Make the sauce in the same frying pan used to fry the duck breasts while they are cooking in the oven. Deglaze the pan with the vinegar and scrape up all the drippings.
Boil for about a minute to reduce to scrape up all the drippings.
Boil for about a minute to reduce to one tablespoon of sauce.
Whisk in the garlic and tomato paste and then the wine.
Boil rapidly to reduce the volume by half (about five minutes).
Whisk in the jam, and then remove the sauce from the heat and add the butter, a little at a time, to make it glossy. Season with salt and pepper.
(You can strain the sauce at this point to make it smooth, but we didn't bother.)
Plate the medallions (about four per person) on a side dish, spoon over the raspberry sauce and top with fresh raspberries

Sun, 05 Jul 2026 00:00:00 GMT

Duck in raspberry sauce

Ingredients

2 Duck breasts Boneless
6 Tb spoons Raspberry vinegar
2 Cloves garlic Crushed
1 Tb spoon Tomatoe paste
2 Tb spoon Raspberry jam
1-3 Tb spoons Unsalted butter cold
2-3 Handfulls Fresh raspberries
Salt and pepper to taste

Instructions

Preheat the oven to 175 C (350 F).
Score the fat side of the duck breasts with a knife. Season both sides
with salt and pepper.
Render the fat by placing the breasts fat side
down in a frying pan on medium heat.
Let cook for about seven minutes, draining the fat three times.
Flip the breasts over and brown the other side for about three minutes. You just want to sear the
outside and get a nice brown colour, not cook them through at this point.
Transfer the breasts to the oven in a casserole dish and cook for 20 to
30 minutes. (This step may not be necessary all the time, but we had
fat duck breasts that were too large to cook all the way through in the
frying pan.)
After you remove them from the oven, let the meat rest for five to 10 minutes before slicing into medallions.
Make the sauce in the same frying pan used to fry the duck breasts while they are cooking in the oven. Deglaze the pan with the vinegar and scrape up all the drippings.
Boil for about a minute to reduce to scrape up all the drippings.
Boil for about a minute to reduce to one tablespoon of sauce.
Whisk in the garlic and tomato paste and then the wine.
Boil rapidly to reduce the volume by half (about five minutes).
Whisk in the jam, and then remove the sauce from the heat and add the butter, a little at a time, to make it glossy. Season with salt and pepper.
(You can strain the sauce at this point to make it smooth, but we didn't bother.)
Plate the medallions (about four per person) on a side dish, spoon over the raspberry sauce and top with fresh raspberries

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Fool with Toasted Angel Food Cake

Ingredients

4 cups 1~doublequote pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup cr�me fra�che or sour cream

Instructions

reheat oven to 375?F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
Meanwhile, beat cream, cr?me fra?che, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
3 more ideas for?angel food cake

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Fool with Toasted Angel Food Cake

Ingredients

4 cups 1~doublequote pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup cr�me fra�che or sour cream

Instructions

reheat oven to 375?F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
Meanwhile, beat cream, cr?me fra?che, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
3 more ideas for?angel food cake

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Fool with Toasted Angel Food Cake

Ingredients

4 cups 1~doublequote pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup cr�me fra�che or sour cream

Instructions

reheat oven to 375?F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
Meanwhile, beat cream, cr?me fra?che, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
3 more ideas for?angel food cake

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Fool with Toasted Angel Food Cake

Ingredients

4 cups 1~doublequote pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup cr�me fra�che or sour cream

Instructions

reheat oven to 375?F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
Meanwhile, beat cream, cr?me fra?che, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
3 more ideas for?angel food cake

Sun, 05 Jul 2026 00:00:00 GMT

Baked Raspberry French Toast

Ingredients

16 ounces French bread cubed
3 large Eggs
4 cups Whole milk
1/2 cups sugar
5 tablespoons butter melted
1/4 cups maple syrup
1 pint fresh raspberries
1/2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350 F.
2. In medium-size bowl, whisk together eggs, milk, sugar, butter and maple syrup.
3. Arrange bread cubes and raspberries in a lightly greased 13x9-inch baking pan and pour egg mixture over them, pressing bread cubes with fingers or a spatula to absorb egg mixture. (Can be covered and refrigerated up to a day in advance of baking.)
4. Sprinkle with cinnamon. Bake, covered, for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving. Top with warm maple syrup, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Raspberry French Toast

Ingredients

16 ounces French bread cubed
3 large Eggs
4 cups Whole milk
1/2 cups sugar
5 tablespoons butter melted
1/4 cups maple syrup
1 pint fresh raspberries
1/2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350 F.
2. In medium-size bowl, whisk together eggs, milk, sugar, butter and maple syrup.
3. Arrange bread cubes and raspberries in a lightly greased 13x9-inch baking pan and pour egg mixture over them, pressing bread cubes with fingers or a spatula to absorb egg mixture. (Can be covered and refrigerated up to a day in advance of baking.)
4. Sprinkle with cinnamon. Bake, covered, for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving. Top with warm maple syrup, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Raspberry French Toast

Ingredients

16 ounces French bread cubed
3 large Eggs
4 cups Whole milk
1/2 cups sugar
5 tablespoons butter melted
1/4 cups maple syrup
1 pint fresh raspberries
1/2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350 F.
2. In medium-size bowl, whisk together eggs, milk, sugar, butter and maple syrup.
3. Arrange bread cubes and raspberries in a lightly greased 13x9-inch baking pan and pour egg mixture over them, pressing bread cubes with fingers or a spatula to absorb egg mixture. (Can be covered and refrigerated up to a day in advance of baking.)
4. Sprinkle with cinnamon. Bake, covered, for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving. Top with warm maple syrup, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Baked Raspberry French Toast

Ingredients

16 ounces French bread cubed
3 large Eggs
4 cups Whole milk
1/2 cups sugar
5 tablespoons butter melted
1/4 cups maple syrup
1 pint fresh raspberries
1/2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350 F.
2. In medium-size bowl, whisk together eggs, milk, sugar, butter and maple syrup.
3. Arrange bread cubes and raspberries in a lightly greased 13x9-inch baking pan and pour egg mixture over them, pressing bread cubes with fingers or a spatula to absorb egg mixture. (Can be covered and refrigerated up to a day in advance of baking.)
4. Sprinkle with cinnamon. Bake, covered, for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving. Top with warm maple syrup, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cream Dessert

Ingredients

1 cup Boiling Water
1 pkg (3 ounces) Raspberry Flavoured Gelatin
1 pkg (10 ounces) Frozen Raspberries
1 cup Vanilla Ice Cream

Instructions

Pour boiling water over gelatin in a large bowl; stir until gelatin is disolved. Stir in frozen raspberries with fork. Stir in ice cream. Pour into dessert dishes, parfait glasses or molds. Refrigerate until set - 20, 30 minutes
Variatioin
Strawberry Crean Dessert: Substitute 1 package (3 ounces) strawberry-flavoured gelatin for the raspberry-flavoured gelatin and 1 package (10 ounces) frozen strawberries for the raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cream Dessert

Ingredients

1 cup Boiling Water
1 pkg (3 ounces) Raspberry Flavoured Gelatin
1 pkg (10 ounces) Frozen Raspberries
1 cup Vanilla Ice Cream

Instructions

Pour boiling water over gelatin in a large bowl; stir until gelatin is disolved. Stir in frozen raspberries with fork. Stir in ice cream. Pour into dessert dishes, parfait glasses or molds. Refrigerate until set - 20, 30 minutes
Variatioin
Strawberry Crean Dessert: Substitute 1 package (3 ounces) strawberry-flavoured gelatin for the raspberry-flavoured gelatin and 1 package (10 ounces) frozen strawberries for the raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cream Dessert

Ingredients

1 cup Boiling Water
1 pkg (3 ounces) Raspberry Flavoured Gelatin
1 pkg (10 ounces) Frozen Raspberries
1 cup Vanilla Ice Cream

Instructions

Pour boiling water over gelatin in a large bowl; stir until gelatin is disolved. Stir in frozen raspberries with fork. Stir in ice cream. Pour into dessert dishes, parfait glasses or molds. Refrigerate until set - 20, 30 minutes
Variatioin
Strawberry Crean Dessert: Substitute 1 package (3 ounces) strawberry-flavoured gelatin for the raspberry-flavoured gelatin and 1 package (10 ounces) frozen strawberries for the raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cream Dessert

Ingredients

1 cup Boiling Water
1 pkg (3 ounces) Raspberry Flavoured Gelatin
1 pkg (10 ounces) Frozen Raspberries
1 cup Vanilla Ice Cream

Instructions

Pour boiling water over gelatin in a large bowl; stir until gelatin is disolved. Stir in frozen raspberries with fork. Stir in ice cream. Pour into dessert dishes, parfait glasses or molds. Refrigerate until set - 20, 30 minutes
Variatioin
Strawberry Crean Dessert: Substitute 1 package (3 ounces) strawberry-flavoured gelatin for the raspberry-flavoured gelatin and 1 package (10 ounces) frozen strawberries for the raspberries.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Hotcakes (4 Pts)

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
1 teaspoon lemon zest finely grated
1 cup buttermilk
2 large egg whites
3/4 cups raspberries
cooking spray
1 cup fat-free vanilla yogurt
1/4 cup reduced-sugar raspberry jam

Instructions

Sift together flour, baking powder and salt in a medium bowl; set aside.
In a small bowl, whisk together egg yolk, zest, and buttermilk.
Beat egg whites with an electric mixer until stiff peaks form.
Mix all ingredients above together.
Coat a large nonstick skillet with cooking spray and warm over medium heat.
Ladle 3 Tablespoons of batter onto hot skillet to make each hotcake. Cook
until bottom is set and golden brown, about 2 minutes; flip and cook until
firm, about 2-3 minutes more.
Serve hotcakes topped with raspberry preserves and yogurt.
Yields three 3-inch hotcakes, 1/4 cup of yogurt, and 1 Tablespoon of jam
per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Hotcakes (4 Pts)

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
1 teaspoon lemon zest finely grated
1 cup buttermilk
2 large egg whites
3/4 cups raspberries
cooking spray
1 cup fat-free vanilla yogurt
1/4 cup reduced-sugar raspberry jam

Instructions

Sift together flour, baking powder and salt in a medium bowl; set aside.
In a small bowl, whisk together egg yolk, zest, and buttermilk.
Beat egg whites with an electric mixer until stiff peaks form.
Mix all ingredients above together.
Coat a large nonstick skillet with cooking spray and warm over medium heat.
Ladle 3 Tablespoons of batter onto hot skillet to make each hotcake. Cook
until bottom is set and golden brown, about 2 minutes; flip and cook until
firm, about 2-3 minutes more.
Serve hotcakes topped with raspberry preserves and yogurt.
Yields three 3-inch hotcakes, 1/4 cup of yogurt, and 1 Tablespoon of jam
per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Hotcakes (4 Pts)

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
1 teaspoon lemon zest finely grated
1 cup buttermilk
2 large egg whites
3/4 cups raspberries
cooking spray
1 cup fat-free vanilla yogurt
1/4 cup reduced-sugar raspberry jam

Instructions

Sift together flour, baking powder and salt in a medium bowl; set aside.
In a small bowl, whisk together egg yolk, zest, and buttermilk.
Beat egg whites with an electric mixer until stiff peaks form.
Mix all ingredients above together.
Coat a large nonstick skillet with cooking spray and warm over medium heat.
Ladle 3 Tablespoons of batter onto hot skillet to make each hotcake. Cook
until bottom is set and golden brown, about 2 minutes; flip and cook until
firm, about 2-3 minutes more.
Serve hotcakes topped with raspberry preserves and yogurt.
Yields three 3-inch hotcakes, 1/4 cup of yogurt, and 1 Tablespoon of jam
per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Hotcakes (4 Pts)

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
1 teaspoon lemon zest finely grated
1 cup buttermilk
2 large egg whites
3/4 cups raspberries
cooking spray
1 cup fat-free vanilla yogurt
1/4 cup reduced-sugar raspberry jam

Instructions

Sift together flour, baking powder and salt in a medium bowl; set aside.
In a small bowl, whisk together egg yolk, zest, and buttermilk.
Beat egg whites with an electric mixer until stiff peaks form.
Mix all ingredients above together.
Coat a large nonstick skillet with cooking spray and warm over medium heat.
Ladle 3 Tablespoons of batter onto hot skillet to make each hotcake. Cook
until bottom is set and golden brown, about 2 minutes; flip and cook until
firm, about 2-3 minutes more.
Serve hotcakes topped with raspberry preserves and yogurt.
Yields three 3-inch hotcakes, 1/4 cup of yogurt, and 1 Tablespoon of jam
per serving.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Upside-Down Fruity Capirotada #RSC

Ingredients

Reynolds Wrap Foil
cooking spray
1/2 cup peach preserves
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1 peach, peeled, pitted and cut into thin slices
1 red pears, peeled, cored and cut into thin slices
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/3 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1 egg, beaten
1 teaspoon vanilla extract
1 (12 ounce) can refrigerated biscuits (10-count)
1/3 cup sliced almonds

Instructions

Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Upside-Down Fruity Capirotada #RSC

Ingredients

Reynolds Wrap Foil
cooking spray
1/2 cup peach preserves
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1 peach, peeled, pitted and cut into thin slices
1 red pears, peeled, cored and cut into thin slices
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/3 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1 egg, beaten
1 teaspoon vanilla extract
1 (12 ounce) can refrigerated biscuits (10-count)
1/3 cup sliced almonds

Instructions

Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Upside-Down Fruity Capirotada #RSC

Ingredients

Reynolds Wrap Foil
cooking spray
1/2 cup peach preserves
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1 peach, peeled, pitted and cut into thin slices
1 red pears, peeled, cored and cut into thin slices
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/3 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1 egg, beaten
1 teaspoon vanilla extract
1 (12 ounce) can refrigerated biscuits (10-count)
1/3 cup sliced almonds

Instructions

Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.

Sun, 05 Jul 2026 00:00:00 GMT

Grilled Upside-Down Fruity Capirotada #RSC

Ingredients

Reynolds Wrap Foil
cooking spray
1/2 cup peach preserves
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1 peach, peeled, pitted and cut into thin slices
1 red pears, peeled, cored and cut into thin slices
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/3 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1 egg, beaten
1 teaspoon vanilla extract
1 (12 ounce) can refrigerated biscuits (10-count)
1/3 cup sliced almonds

Instructions

Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Berries with Maple Cream Recipe

Ingredients

2 1/2 cup raspberries
1 cup sour cream
1 handful blackberry
2 cup blueberry
1/2 cup maple syrup

Instructions

Take a bowl, add the sour cream and maple syrup in it. Whisk it well.
Now put fresh blackberry, blueberries and raspberries in it and mix well. Serve fresh and enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Berries with Maple Cream Recipe

Ingredients

2 1/2 cup raspberries
1 cup sour cream
1 handful blackberry
2 cup blueberry
1/2 cup maple syrup

Instructions

Take a bowl, add the sour cream and maple syrup in it. Whisk it well.
Now put fresh blackberry, blueberries and raspberries in it and mix well. Serve fresh and enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Berries with Maple Cream Recipe

Ingredients

2 1/2 cup raspberries
1 cup sour cream
1 handful blackberry
2 cup blueberry
1/2 cup maple syrup

Instructions

Take a bowl, add the sour cream and maple syrup in it. Whisk it well.
Now put fresh blackberry, blueberries and raspberries in it and mix well. Serve fresh and enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Berries with Maple Cream Recipe

Ingredients

2 1/2 cup raspberries
1 cup sour cream
1 handful blackberry
2 cup blueberry
1/2 cup maple syrup

Instructions

Take a bowl, add the sour cream and maple syrup in it. Whisk it well.
Now put fresh blackberry, blueberries and raspberries in it and mix well. Serve fresh and enjoy.

Sun, 05 Jul 2026 00:00:00 GMT

Scandinavian Raspberry Ribbons

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice
1 teaspoon milk or 1 teaspoon water

Instructions

Preheat the oven to 375 degrees F.
Cover cookie sheet with parchment or baking paper.
Make the dough.
In a large bowl, cream the butter and sugar together with an electric mixer.
Add the egg yolk and vanilla and beat until light.
Add the flour, a little at a time, and mix until the dough is smooth.
Divide the dough into 4 parts.
On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
With the side of your little finger, press a groove down the center of the length of each strand.
Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
To Decorate with icing:.
Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
Drizzle the icing down the length of the hot cookies.
While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
When the frosting is set, transfer to an airtight tin.
Store in a cool place or freeze.

Sun, 05 Jul 2026 00:00:00 GMT

Scandinavian Raspberry Ribbons

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice
1 teaspoon milk or 1 teaspoon water

Instructions

Preheat the oven to 375 degrees F.
Cover cookie sheet with parchment or baking paper.
Make the dough.
In a large bowl, cream the butter and sugar together with an electric mixer.
Add the egg yolk and vanilla and beat until light.
Add the flour, a little at a time, and mix until the dough is smooth.
Divide the dough into 4 parts.
On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
With the side of your little finger, press a groove down the center of the length of each strand.
Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
To Decorate with icing:.
Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
Drizzle the icing down the length of the hot cookies.
While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
When the frosting is set, transfer to an airtight tin.
Store in a cool place or freeze.

Sun, 05 Jul 2026 00:00:00 GMT

Scandinavian Raspberry Ribbons

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice
1 teaspoon milk or 1 teaspoon water

Instructions

Preheat the oven to 375 degrees F.
Cover cookie sheet with parchment or baking paper.
Make the dough.
In a large bowl, cream the butter and sugar together with an electric mixer.
Add the egg yolk and vanilla and beat until light.
Add the flour, a little at a time, and mix until the dough is smooth.
Divide the dough into 4 parts.
On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
With the side of your little finger, press a groove down the center of the length of each strand.
Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
To Decorate with icing:.
Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
Drizzle the icing down the length of the hot cookies.
While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
When the frosting is set, transfer to an airtight tin.
Store in a cool place or freeze.

Sun, 05 Jul 2026 00:00:00 GMT

Scandinavian Raspberry Ribbons

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice
1 teaspoon milk or 1 teaspoon water

Instructions

Preheat the oven to 375 degrees F.
Cover cookie sheet with parchment or baking paper.
Make the dough.
In a large bowl, cream the butter and sugar together with an electric mixer.
Add the egg yolk and vanilla and beat until light.
Add the flour, a little at a time, and mix until the dough is smooth.
Divide the dough into 4 parts.
On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
With the side of your little finger, press a groove down the center of the length of each strand.
Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
To Decorate with icing:.
Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
Drizzle the icing down the length of the hot cookies.
While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
When the frosting is set, transfer to an airtight tin.
Store in a cool place or freeze.

Sun, 05 Jul 2026 00:00:00 GMT

Tiramisu with raspberry sauce

Ingredients

Equal parts Marsala, Kahlua,& espresso
2 Pkg Ladyfingers
16 ounce Mascarpone cheese
1/2 cup Brown sugar Packed
2 teaspoons Vanilla extract
2 large Eggs
1 teaspoon Cinnamon
16 ounces Heavy whipping cream
3 tablespoons Cocoa Unsweetened powder
10 Ounce Frozen raspberries Thawed
1 tablespoon Lemon Juice
1 tablespoon Agave nectar

Instructions

1. Heat the eggs with a little cream in a small skillet, whisking constantly until sufficiently warm to kill any bacteria. Do not cook the eggs.
2. Whip remaining cream until stiff peaks form. Set aside in refrigerator.
3. Combine cheese, sugar, vanilla, eggs & cinnamon in a large bowl. Beat at high speed of a mixer for 3-4 minutes or until fluffy.
4. Fold whipped cream into cheese mixture.
5. Dip 1/2 of the ladyfingers in the mixture of Marsala, Kahlua, & espresso and place in a single layer in 9 x 13 baking dish. Spread 1/2 of cream cheese mixture over top then sift 1/2 the cocoa over top of cheese. Repeat a second layer, starting with the ladyfingers & ending with cocoa.
6. Cover & chill at least 1 hour.
For raspberry sauce:
Place the thawed frozen raspberries in blender or food processor with lemon juice and agave nectar. Process until smooth
Serve tiramisu with raspberry purée. Garnish with fresh raspberries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Tiramisu with raspberry sauce

Ingredients

Equal parts Marsala, Kahlua,& espresso
2 Pkg Ladyfingers
16 ounce Mascarpone cheese
1/2 cup Brown sugar Packed
2 teaspoons Vanilla extract
2 large Eggs
1 teaspoon Cinnamon
16 ounces Heavy whipping cream
3 tablespoons Cocoa Unsweetened powder
10 Ounce Frozen raspberries Thawed
1 tablespoon Lemon Juice
1 tablespoon Agave nectar

Instructions

1. Heat the eggs with a little cream in a small skillet, whisking constantly until sufficiently warm to kill any bacteria. Do not cook the eggs.
2. Whip remaining cream until stiff peaks form. Set aside in refrigerator.
3. Combine cheese, sugar, vanilla, eggs & cinnamon in a large bowl. Beat at high speed of a mixer for 3-4 minutes or until fluffy.
4. Fold whipped cream into cheese mixture.
5. Dip 1/2 of the ladyfingers in the mixture of Marsala, Kahlua, & espresso and place in a single layer in 9 x 13 baking dish. Spread 1/2 of cream cheese mixture over top then sift 1/2 the cocoa over top of cheese. Repeat a second layer, starting with the ladyfingers & ending with cocoa.
6. Cover & chill at least 1 hour.
For raspberry sauce:
Place the thawed frozen raspberries in blender or food processor with lemon juice and agave nectar. Process until smooth
Serve tiramisu with raspberry purée. Garnish with fresh raspberries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Tiramisu with raspberry sauce

Ingredients

Equal parts Marsala, Kahlua,& espresso
2 Pkg Ladyfingers
16 ounce Mascarpone cheese
1/2 cup Brown sugar Packed
2 teaspoons Vanilla extract
2 large Eggs
1 teaspoon Cinnamon
16 ounces Heavy whipping cream
3 tablespoons Cocoa Unsweetened powder
10 Ounce Frozen raspberries Thawed
1 tablespoon Lemon Juice
1 tablespoon Agave nectar

Instructions

1. Heat the eggs with a little cream in a small skillet, whisking constantly until sufficiently warm to kill any bacteria. Do not cook the eggs.
2. Whip remaining cream until stiff peaks form. Set aside in refrigerator.
3. Combine cheese, sugar, vanilla, eggs & cinnamon in a large bowl. Beat at high speed of a mixer for 3-4 minutes or until fluffy.
4. Fold whipped cream into cheese mixture.
5. Dip 1/2 of the ladyfingers in the mixture of Marsala, Kahlua, & espresso and place in a single layer in 9 x 13 baking dish. Spread 1/2 of cream cheese mixture over top then sift 1/2 the cocoa over top of cheese. Repeat a second layer, starting with the ladyfingers & ending with cocoa.
6. Cover & chill at least 1 hour.
For raspberry sauce:
Place the thawed frozen raspberries in blender or food processor with lemon juice and agave nectar. Process until smooth
Serve tiramisu with raspberry purée. Garnish with fresh raspberries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Tiramisu with raspberry sauce

Ingredients

Equal parts Marsala, Kahlua,& espresso
2 Pkg Ladyfingers
16 ounce Mascarpone cheese
1/2 cup Brown sugar Packed
2 teaspoons Vanilla extract
2 large Eggs
1 teaspoon Cinnamon
16 ounces Heavy whipping cream
3 tablespoons Cocoa Unsweetened powder
10 Ounce Frozen raspberries Thawed
1 tablespoon Lemon Juice
1 tablespoon Agave nectar

Instructions

1. Heat the eggs with a little cream in a small skillet, whisking constantly until sufficiently warm to kill any bacteria. Do not cook the eggs.
2. Whip remaining cream until stiff peaks form. Set aside in refrigerator.
3. Combine cheese, sugar, vanilla, eggs & cinnamon in a large bowl. Beat at high speed of a mixer for 3-4 minutes or until fluffy.
4. Fold whipped cream into cheese mixture.
5. Dip 1/2 of the ladyfingers in the mixture of Marsala, Kahlua, & espresso and place in a single layer in 9 x 13 baking dish. Spread 1/2 of cream cheese mixture over top then sift 1/2 the cocoa over top of cheese. Repeat a second layer, starting with the ladyfingers & ending with cocoa.
6. Cover & chill at least 1 hour.
For raspberry sauce:
Place the thawed frozen raspberries in blender or food processor with lemon juice and agave nectar. Process until smooth
Serve tiramisu with raspberry purée. Garnish with fresh raspberries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Raspberry Oatmeal

Ingredients

3 Cups Cooked oatmeal
4 Handful + 12 Fresh raspberries Separated
2-4 teaspoons Granulated sugar To taste (see later)
2 Teaspoons Heavy cream or milk
4 tablespoons Mascarpone cream See my other recipe

Instructions

First, put 3/4 cup oatmeal in each bowl. Then add a tablespoon of my mascarpone cream (see other recipe) to each bowl. This will be the main sweetener of the oatmeal. Then add a 1/2 teaspoon of cream to each bowl.. After, you can add between 1/2 or 1 teaspoon sugar to each bowl depending on how sweet you like it. Then, add a handful of washed raspberries to each bowl. Mix, and add 3 more berries to each bowl to garnish.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Raspberry Oatmeal

Ingredients

3 Cups Cooked oatmeal
4 Handful + 12 Fresh raspberries Separated
2-4 teaspoons Granulated sugar To taste (see later)
2 Teaspoons Heavy cream or milk
4 tablespoons Mascarpone cream See my other recipe

Instructions

First, put 3/4 cup oatmeal in each bowl. Then add a tablespoon of my mascarpone cream (see other recipe) to each bowl. This will be the main sweetener of the oatmeal. Then add a 1/2 teaspoon of cream to each bowl.. After, you can add between 1/2 or 1 teaspoon sugar to each bowl depending on how sweet you like it. Then, add a handful of washed raspberries to each bowl. Mix, and add 3 more berries to each bowl to garnish.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Raspberry Oatmeal

Ingredients

3 Cups Cooked oatmeal
4 Handful + 12 Fresh raspberries Separated
2-4 teaspoons Granulated sugar To taste (see later)
2 Teaspoons Heavy cream or milk
4 tablespoons Mascarpone cream See my other recipe

Instructions

First, put 3/4 cup oatmeal in each bowl. Then add a tablespoon of my mascarpone cream (see other recipe) to each bowl. This will be the main sweetener of the oatmeal. Then add a 1/2 teaspoon of cream to each bowl.. After, you can add between 1/2 or 1 teaspoon sugar to each bowl depending on how sweet you like it. Then, add a handful of washed raspberries to each bowl. Mix, and add 3 more berries to each bowl to garnish.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Raspberry Oatmeal

Ingredients

3 Cups Cooked oatmeal
4 Handful + 12 Fresh raspberries Separated
2-4 teaspoons Granulated sugar To taste (see later)
2 Teaspoons Heavy cream or milk
4 tablespoons Mascarpone cream See my other recipe

Instructions

First, put 3/4 cup oatmeal in each bowl. Then add a tablespoon of my mascarpone cream (see other recipe) to each bowl. This will be the main sweetener of the oatmeal. Then add a 1/2 teaspoon of cream to each bowl.. After, you can add between 1/2 or 1 teaspoon sugar to each bowl depending on how sweet you like it. Then, add a handful of washed raspberries to each bowl. Mix, and add 3 more berries to each bowl to garnish.

Sun, 05 Jul 2026 00:00:00 GMT

Fluffy Raspberry Mousse

Ingredients

2 cups fresh raspberries or 2 cups frozen raspberries
1 tablespoon unflavored gelatin
1 tablespoon lemon juice
4 cups whipped cream
1/4 cup sugar

Instructions

In a saucepan combine 1 1/2 cups raspberries and sugar.
Heat and stir over medium heat until turn to liquid.
Stir in gelatin.
Remove from heat and scrape into a large bowl.
Let cool for 5 minutes.
Remove chilled whipped cream from refrigerator.
Mix 1 cup of whipped cream into raspberry mixture until well combined.
Fold in remaining whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Fluffy Raspberry Mousse

Ingredients

2 cups fresh raspberries or 2 cups frozen raspberries
1 tablespoon unflavored gelatin
1 tablespoon lemon juice
4 cups whipped cream
1/4 cup sugar

Instructions

In a saucepan combine 1 1/2 cups raspberries and sugar.
Heat and stir over medium heat until turn to liquid.
Stir in gelatin.
Remove from heat and scrape into a large bowl.
Let cool for 5 minutes.
Remove chilled whipped cream from refrigerator.
Mix 1 cup of whipped cream into raspberry mixture until well combined.
Fold in remaining whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Fluffy Raspberry Mousse

Ingredients

2 cups fresh raspberries or 2 cups frozen raspberries
1 tablespoon unflavored gelatin
1 tablespoon lemon juice
4 cups whipped cream
1/4 cup sugar

Instructions

In a saucepan combine 1 1/2 cups raspberries and sugar.
Heat and stir over medium heat until turn to liquid.
Stir in gelatin.
Remove from heat and scrape into a large bowl.
Let cool for 5 minutes.
Remove chilled whipped cream from refrigerator.
Mix 1 cup of whipped cream into raspberry mixture until well combined.
Fold in remaining whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Fluffy Raspberry Mousse

Ingredients

2 cups fresh raspberries or 2 cups frozen raspberries
1 tablespoon unflavored gelatin
1 tablespoon lemon juice
4 cups whipped cream
1/4 cup sugar

Instructions

In a saucepan combine 1 1/2 cups raspberries and sugar.
Heat and stir over medium heat until turn to liquid.
Stir in gelatin.
Remove from heat and scrape into a large bowl.
Let cool for 5 minutes.
Remove chilled whipped cream from refrigerator.
Mix 1 cup of whipped cream into raspberry mixture until well combined.
Fold in remaining whipped cream.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry and Banana Brown Betty

Ingredients

5 large egg yolks
1/2 cup granulated sugar
Pinch of salt
1 pint half-and-half
1 vanilla bean, split
One 3-inch cinnamon stick
2 cups fresh brioche crumbs
1/2 cup packed dark brown sugar
4 tablespoons salted butter, melted
1 teaspoon ground cinnamon
4 ripe bananas, sliced 1/4 inch thick
1 pint blueberries

Instructions

Preheat the oven to 325°. In a bowl, whisk the egg yolks with the granulated sugar and salt. In a heavy saucepan, combine the half-and-half, vanilla bean and cinnamon stick and cook over moderately high heat until bubbles appear around the edges. Gradually whisk the hot liquid into the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon, about 5 minutes; do not boil.
Spread the brioche crumbs in a baking pan and bake for about 5 minutes, or until lightly toasted. In a medium bowl, toss the crumbs with the brown sugar, melted butter and ground cinnamon.
In a shallow 2-quart baking dish, combine the bananas and blueberries. Strain the custard over the fruit. Sprinkle the crumb topping over all. Set the baking dish in a roasting pan and pour 1 inch of hot water into the pan. Bake the dessert for about 20 minutes, or until it is heated through and the topping is golden.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry and Banana Brown Betty

Ingredients

5 large egg yolks
1/2 cup granulated sugar
Pinch of salt
1 pint half-and-half
1 vanilla bean, split
One 3-inch cinnamon stick
2 cups fresh brioche crumbs
1/2 cup packed dark brown sugar
4 tablespoons salted butter, melted
1 teaspoon ground cinnamon
4 ripe bananas, sliced 1/4 inch thick
1 pint blueberries

Instructions

Preheat the oven to 325°. In a bowl, whisk the egg yolks with the granulated sugar and salt. In a heavy saucepan, combine the half-and-half, vanilla bean and cinnamon stick and cook over moderately high heat until bubbles appear around the edges. Gradually whisk the hot liquid into the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon, about 5 minutes; do not boil.
Spread the brioche crumbs in a baking pan and bake for about 5 minutes, or until lightly toasted. In a medium bowl, toss the crumbs with the brown sugar, melted butter and ground cinnamon.
In a shallow 2-quart baking dish, combine the bananas and blueberries. Strain the custard over the fruit. Sprinkle the crumb topping over all. Set the baking dish in a roasting pan and pour 1 inch of hot water into the pan. Bake the dessert for about 20 minutes, or until it is heated through and the topping is golden.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry and Banana Brown Betty

Ingredients

5 large egg yolks
1/2 cup granulated sugar
Pinch of salt
1 pint half-and-half
1 vanilla bean, split
One 3-inch cinnamon stick
2 cups fresh brioche crumbs
1/2 cup packed dark brown sugar
4 tablespoons salted butter, melted
1 teaspoon ground cinnamon
4 ripe bananas, sliced 1/4 inch thick
1 pint blueberries

Instructions

Preheat the oven to 325°. In a bowl, whisk the egg yolks with the granulated sugar and salt. In a heavy saucepan, combine the half-and-half, vanilla bean and cinnamon stick and cook over moderately high heat until bubbles appear around the edges. Gradually whisk the hot liquid into the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon, about 5 minutes; do not boil.
Spread the brioche crumbs in a baking pan and bake for about 5 minutes, or until lightly toasted. In a medium bowl, toss the crumbs with the brown sugar, melted butter and ground cinnamon.
In a shallow 2-quart baking dish, combine the bananas and blueberries. Strain the custard over the fruit. Sprinkle the crumb topping over all. Set the baking dish in a roasting pan and pour 1 inch of hot water into the pan. Bake the dessert for about 20 minutes, or until it is heated through and the topping is golden.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry and Banana Brown Betty

Ingredients

5 large egg yolks
1/2 cup granulated sugar
Pinch of salt
1 pint half-and-half
1 vanilla bean, split
One 3-inch cinnamon stick
2 cups fresh brioche crumbs
1/2 cup packed dark brown sugar
4 tablespoons salted butter, melted
1 teaspoon ground cinnamon
4 ripe bananas, sliced 1/4 inch thick
1 pint blueberries

Instructions

Preheat the oven to 325°. In a bowl, whisk the egg yolks with the granulated sugar and salt. In a heavy saucepan, combine the half-and-half, vanilla bean and cinnamon stick and cook over moderately high heat until bubbles appear around the edges. Gradually whisk the hot liquid into the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon, about 5 minutes; do not boil.
Spread the brioche crumbs in a baking pan and bake for about 5 minutes, or until lightly toasted. In a medium bowl, toss the crumbs with the brown sugar, melted butter and ground cinnamon.
In a shallow 2-quart baking dish, combine the bananas and blueberries. Strain the custard over the fruit. Sprinkle the crumb topping over all. Set the baking dish in a roasting pan and pour 1 inch of hot water into the pan. Bake the dessert for about 20 minutes, or until it is heated through and the topping is golden.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry and Raspberry Cobbler

Ingredients

1 (10 inch) double pastry crust, unbaked (Pillsbury preferred)
2 cups blackberries
2 cups raspberries
1 1/4 cups sugar
1/4 cup water
2 tablespoons flour
3 tablespoons butter

Instructions

Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
Roll other half of pie crust very thin and cut into 2 inch strips.
Bake half of the 2 inch strips at 350-375F on a cookie sheet.
In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
Mix together flour and remaining sugar; add to berry mixture.
Stir constantly for 3 minutes, until thick.
Spoon into pastry lined pan and push the cooked crust strips to the middle.
Dot with butter.
Cover with remaining strips.
Bake at 425F for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry and Raspberry Cobbler

Ingredients

1 (10 inch) double pastry crust, unbaked (Pillsbury preferred)
2 cups blackberries
2 cups raspberries
1 1/4 cups sugar
1/4 cup water
2 tablespoons flour
3 tablespoons butter

Instructions

Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
Roll other half of pie crust very thin and cut into 2 inch strips.
Bake half of the 2 inch strips at 350-375F on a cookie sheet.
In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
Mix together flour and remaining sugar; add to berry mixture.
Stir constantly for 3 minutes, until thick.
Spoon into pastry lined pan and push the cooked crust strips to the middle.
Dot with butter.
Cover with remaining strips.
Bake at 425F for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry and Raspberry Cobbler

Ingredients

1 (10 inch) double pastry crust, unbaked (Pillsbury preferred)
2 cups blackberries
2 cups raspberries
1 1/4 cups sugar
1/4 cup water
2 tablespoons flour
3 tablespoons butter

Instructions

Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
Roll other half of pie crust very thin and cut into 2 inch strips.
Bake half of the 2 inch strips at 350-375F on a cookie sheet.
In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
Mix together flour and remaining sugar; add to berry mixture.
Stir constantly for 3 minutes, until thick.
Spoon into pastry lined pan and push the cooked crust strips to the middle.
Dot with butter.
Cover with remaining strips.
Bake at 425F for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry and Raspberry Cobbler

Ingredients

1 (10 inch) double pastry crust, unbaked (Pillsbury preferred)
2 cups blackberries
2 cups raspberries
1 1/4 cups sugar
1/4 cup water
2 tablespoons flour
3 tablespoons butter

Instructions

Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
Roll other half of pie crust very thin and cut into 2 inch strips.
Bake half of the 2 inch strips at 350-375F on a cookie sheet.
In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
Mix together flour and remaining sugar; add to berry mixture.
Stir constantly for 3 minutes, until thick.
Spoon into pastry lined pan and push the cooked crust strips to the middle.
Dot with butter.
Cover with remaining strips.
Bake at 425F for 25-30 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Pear Crisp

Ingredients

2 medium pears unpeeled,cored,thin sliced
vegetable cooking spray
1 16 oz package unsweetened raspberries frozen, thawed
1 cup quick cooking oats uncooked
1/4 cup honey
3 tablespoons butter or margarine melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

Arrange pear slices in 12x8x2 inch baking dish coated with cooking spray. Arrange raspberries evenly over pears. Combine remaining ingredients; sprinkle over raspberries. Bake at 375 for 35 minutes or until pears are tender.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Pear Crisp

Ingredients

2 medium pears unpeeled,cored,thin sliced
vegetable cooking spray
1 16 oz package unsweetened raspberries frozen, thawed
1 cup quick cooking oats uncooked
1/4 cup honey
3 tablespoons butter or margarine melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

Arrange pear slices in 12x8x2 inch baking dish coated with cooking spray. Arrange raspberries evenly over pears. Combine remaining ingredients; sprinkle over raspberries. Bake at 375 for 35 minutes or until pears are tender.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Pear Crisp

Ingredients

2 medium pears unpeeled,cored,thin sliced
vegetable cooking spray
1 16 oz package unsweetened raspberries frozen, thawed
1 cup quick cooking oats uncooked
1/4 cup honey
3 tablespoons butter or margarine melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

Arrange pear slices in 12x8x2 inch baking dish coated with cooking spray. Arrange raspberries evenly over pears. Combine remaining ingredients; sprinkle over raspberries. Bake at 375 for 35 minutes or until pears are tender.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Pear Crisp

Ingredients

2 medium pears unpeeled,cored,thin sliced
vegetable cooking spray
1 16 oz package unsweetened raspberries frozen, thawed
1 cup quick cooking oats uncooked
1/4 cup honey
3 tablespoons butter or margarine melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

Arrange pear slices in 12x8x2 inch baking dish coated with cooking spray. Arrange raspberries evenly over pears. Combine remaining ingredients; sprinkle over raspberries. Bake at 375 for 35 minutes or until pears are tender.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumb Cake

Ingredients

1/2 box Betty Crocker™ Super Moist™ Yellow Cake Mix (1 2/3 cups)
1/4 cup sour cream
3 tablespoons vegetable oil
3 tablespoons water
1 egg
3/4 cup fresh raspberries
1/2 cup sugar
1/3 cup sliced almonds
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
Fresh raspberries, if desired
Fresh mint leaves, if desired

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumb Cake

Ingredients

1/2 box Betty Crocker™ Super Moist™ Yellow Cake Mix (1 2/3 cups)
1/4 cup sour cream
3 tablespoons vegetable oil
3 tablespoons water
1 egg
3/4 cup fresh raspberries
1/2 cup sugar
1/3 cup sliced almonds
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
Fresh raspberries, if desired
Fresh mint leaves, if desired

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumb Cake

Ingredients

1/2 box Betty Crocker™ Super Moist™ Yellow Cake Mix (1 2/3 cups)
1/4 cup sour cream
3 tablespoons vegetable oil
3 tablespoons water
1 egg
3/4 cup fresh raspberries
1/2 cup sugar
1/3 cup sliced almonds
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
Fresh raspberries, if desired
Fresh mint leaves, if desired

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumb Cake

Ingredients

1/2 box Betty Crocker™ Super Moist™ Yellow Cake Mix (1 2/3 cups)
1/4 cup sour cream
3 tablespoons vegetable oil
3 tablespoons water
1 egg
3/4 cup fresh raspberries
1/2 cup sugar
1/3 cup sliced almonds
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
Fresh raspberries, if desired
Fresh mint leaves, if desired

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Sun, 05 Jul 2026 00:00:00 GMT

Lighter bakewell tart

Ingredients

200g shop-bought shortcrust pastry
flour, for dusting
100g fresh raspberries
1 tbsp raspberry conserve or jam
1 tbsp flaked almonds
1 heaped tbsp icing sugar
50g ground almonds
50g polenta
50g golden caster sugar, plus 2 tsp
½ tsp baking powder
2 medium eggs
100g natural yogurt
scant ½ tsp almond extract (see tip below)
2 tbsp rapeseed oil

Instructions

Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.
Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.

Sun, 05 Jul 2026 00:00:00 GMT

Lighter bakewell tart

Ingredients

200g shop-bought shortcrust pastry
flour, for dusting
100g fresh raspberries
1 tbsp raspberry conserve or jam
1 tbsp flaked almonds
1 heaped tbsp icing sugar
50g ground almonds
50g polenta
50g golden caster sugar, plus 2 tsp
½ tsp baking powder
2 medium eggs
100g natural yogurt
scant ½ tsp almond extract (see tip below)
2 tbsp rapeseed oil

Instructions

Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.
Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.

Sun, 05 Jul 2026 00:00:00 GMT

Lighter bakewell tart

Ingredients

200g shop-bought shortcrust pastry
flour, for dusting
100g fresh raspberries
1 tbsp raspberry conserve or jam
1 tbsp flaked almonds
1 heaped tbsp icing sugar
50g ground almonds
50g polenta
50g golden caster sugar, plus 2 tsp
½ tsp baking powder
2 medium eggs
100g natural yogurt
scant ½ tsp almond extract (see tip below)
2 tbsp rapeseed oil

Instructions

Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.
Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.

Sun, 05 Jul 2026 00:00:00 GMT

Lighter bakewell tart

Ingredients

200g shop-bought shortcrust pastry
flour, for dusting
100g fresh raspberries
1 tbsp raspberry conserve or jam
1 tbsp flaked almonds
1 heaped tbsp icing sugar
50g ground almonds
50g polenta
50g golden caster sugar, plus 2 tsp
½ tsp baking powder
2 medium eggs
100g natural yogurt
scant ½ tsp almond extract (see tip below)
2 tbsp rapeseed oil

Instructions

Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.
Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry or Blueberry Corn Muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup applesauce
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/4 cups raspberries or 1 1/2 cups blueberries

Instructions

Preheat oven to 400 degrees F.
Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
In large bowl, mix first 6 ingredients.
In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
Fold in berries.
Spoon batter into muffin cups.
Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
Immediately remove muffins from pans; serve warm. Or cool on wire rack.
Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry or Blueberry Corn Muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup applesauce
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/4 cups raspberries or 1 1/2 cups blueberries

Instructions

Preheat oven to 400 degrees F.
Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
In large bowl, mix first 6 ingredients.
In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
Fold in berries.
Spoon batter into muffin cups.
Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
Immediately remove muffins from pans; serve warm. Or cool on wire rack.
Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry or Blueberry Corn Muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup applesauce
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/4 cups raspberries or 1 1/2 cups blueberries

Instructions

Preheat oven to 400 degrees F.
Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
In large bowl, mix first 6 ingredients.
In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
Fold in berries.
Spoon batter into muffin cups.
Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
Immediately remove muffins from pans; serve warm. Or cool on wire rack.
Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry or Blueberry Corn Muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup applesauce
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/4 cups raspberries or 1 1/2 cups blueberries

Instructions

Preheat oven to 400 degrees F.
Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
In large bowl, mix first 6 ingredients.
In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
Fold in berries.
Spoon batter into muffin cups.
Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
Immediately remove muffins from pans; serve warm. Or cool on wire rack.
Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Dessert

Ingredients

1/2 cup Finely crushed chocolate wafers (about 12 wafers)
1 tablespoon Sugar
1 tablespoon Egg white, lighty beaten
Cooking spray
6 cup Vanilla ice cream
3 cup Raspberry sherbert
2 tablespoon Semi-sweet chocolate mini-chips
1 cup Water
1 cup Sugar
1/2 cup Dark corn syrup
1 ounce Bittersweet chocolate, grated
1/4 cup Dutch process cocoa
1/4 cup Evaporated milk
2 teaspoon Vanilla extract

Instructions

Preheat oven to 350.
Preheat oven to 350.
Crust;
Combine crushed wafers, sugar and egg white in bowl, toss up with fork. Press into bottom and sides of 9" spring form pan coated with cooking oil. Bake 15 minutes. Cool on a wire rack. Spoon 3 cups ice cream into cooled crust, spread evenly. Cover with plastic wrap, freeze until firm. Repeat process with sherbert. Freeze until firm. Spread remaining 3 cup ice cream over sherbert. Sprinkle with mini chips freeze overnight until firm.
Sauce:
Combine water and 1 cup sugar and corn syrup in small saucepan over medium heat. Bring to boil, reduce heat to low and simmer until slightly thick, about 15 minutes. Remove from heat and stir in grated chocolate and cocoa, whisk until smooth. Stir in evaporated milk and vanilla. Make sure torte is thoroughly frozen before serving.
Spoon about 2 1/2 Tab. sauce over each slice.
Top with raspberries and mint sprigs.
Filling:
6 cup vanilla ice cream
3 cup raspberry sherbert
2 Tab. semi-sweet choco mini-chips

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Dessert

Ingredients

1/2 cup Finely crushed chocolate wafers (about 12 wafers)
1 tablespoon Sugar
1 tablespoon Egg white, lighty beaten
Cooking spray
6 cup Vanilla ice cream
3 cup Raspberry sherbert
2 tablespoon Semi-sweet chocolate mini-chips
1 cup Water
1 cup Sugar
1/2 cup Dark corn syrup
1 ounce Bittersweet chocolate, grated
1/4 cup Dutch process cocoa
1/4 cup Evaporated milk
2 teaspoon Vanilla extract

Instructions

Preheat oven to 350.
Preheat oven to 350.
Crust;
Combine crushed wafers, sugar and egg white in bowl, toss up with fork. Press into bottom and sides of 9" spring form pan coated with cooking oil. Bake 15 minutes. Cool on a wire rack. Spoon 3 cups ice cream into cooled crust, spread evenly. Cover with plastic wrap, freeze until firm. Repeat process with sherbert. Freeze until firm. Spread remaining 3 cup ice cream over sherbert. Sprinkle with mini chips freeze overnight until firm.
Sauce:
Combine water and 1 cup sugar and corn syrup in small saucepan over medium heat. Bring to boil, reduce heat to low and simmer until slightly thick, about 15 minutes. Remove from heat and stir in grated chocolate and cocoa, whisk until smooth. Stir in evaporated milk and vanilla. Make sure torte is thoroughly frozen before serving.
Spoon about 2 1/2 Tab. sauce over each slice.
Top with raspberries and mint sprigs.
Filling:
6 cup vanilla ice cream
3 cup raspberry sherbert
2 Tab. semi-sweet choco mini-chips

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Dessert

Ingredients

1/2 cup Finely crushed chocolate wafers (about 12 wafers)
1 tablespoon Sugar
1 tablespoon Egg white, lighty beaten
Cooking spray
6 cup Vanilla ice cream
3 cup Raspberry sherbert
2 tablespoon Semi-sweet chocolate mini-chips
1 cup Water
1 cup Sugar
1/2 cup Dark corn syrup
1 ounce Bittersweet chocolate, grated
1/4 cup Dutch process cocoa
1/4 cup Evaporated milk
2 teaspoon Vanilla extract

Instructions

Preheat oven to 350.
Preheat oven to 350.
Crust;
Combine crushed wafers, sugar and egg white in bowl, toss up with fork. Press into bottom and sides of 9" spring form pan coated with cooking oil. Bake 15 minutes. Cool on a wire rack. Spoon 3 cups ice cream into cooled crust, spread evenly. Cover with plastic wrap, freeze until firm. Repeat process with sherbert. Freeze until firm. Spread remaining 3 cup ice cream over sherbert. Sprinkle with mini chips freeze overnight until firm.
Sauce:
Combine water and 1 cup sugar and corn syrup in small saucepan over medium heat. Bring to boil, reduce heat to low and simmer until slightly thick, about 15 minutes. Remove from heat and stir in grated chocolate and cocoa, whisk until smooth. Stir in evaporated milk and vanilla. Make sure torte is thoroughly frozen before serving.
Spoon about 2 1/2 Tab. sauce over each slice.
Top with raspberries and mint sprigs.
Filling:
6 cup vanilla ice cream
3 cup raspberry sherbert
2 Tab. semi-sweet choco mini-chips

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Dessert

Ingredients

1/2 cup Finely crushed chocolate wafers (about 12 wafers)
1 tablespoon Sugar
1 tablespoon Egg white, lighty beaten
Cooking spray
6 cup Vanilla ice cream
3 cup Raspberry sherbert
2 tablespoon Semi-sweet chocolate mini-chips
1 cup Water
1 cup Sugar
1/2 cup Dark corn syrup
1 ounce Bittersweet chocolate, grated
1/4 cup Dutch process cocoa
1/4 cup Evaporated milk
2 teaspoon Vanilla extract

Instructions

Preheat oven to 350.
Preheat oven to 350.
Crust;
Combine crushed wafers, sugar and egg white in bowl, toss up with fork. Press into bottom and sides of 9" spring form pan coated with cooking oil. Bake 15 minutes. Cool on a wire rack. Spoon 3 cups ice cream into cooled crust, spread evenly. Cover with plastic wrap, freeze until firm. Repeat process with sherbert. Freeze until firm. Spread remaining 3 cup ice cream over sherbert. Sprinkle with mini chips freeze overnight until firm.
Sauce:
Combine water and 1 cup sugar and corn syrup in small saucepan over medium heat. Bring to boil, reduce heat to low and simmer until slightly thick, about 15 minutes. Remove from heat and stir in grated chocolate and cocoa, whisk until smooth. Stir in evaporated milk and vanilla. Make sure torte is thoroughly frozen before serving.
Spoon about 2 1/2 Tab. sauce over each slice.
Top with raspberries and mint sprigs.
Filling:
6 cup vanilla ice cream
3 cup raspberry sherbert
2 Tab. semi-sweet choco mini-chips

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Bars

Ingredients

1 cup unsalted butter, cut into 1-inch chunks
1/4 cup brown sugar, packed
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup raspberry jam, seedless
1 pint raspberries, 2 cups
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest, finely shredded
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
Sprinkle evenly with raspberries.
With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
Sprinkle very lightly with powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Bars

Ingredients

1 cup unsalted butter, cut into 1-inch chunks
1/4 cup brown sugar, packed
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup raspberry jam, seedless
1 pint raspberries, 2 cups
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest, finely shredded
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
Sprinkle evenly with raspberries.
With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
Sprinkle very lightly with powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Bars

Ingredients

1 cup unsalted butter, cut into 1-inch chunks
1/4 cup brown sugar, packed
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup raspberry jam, seedless
1 pint raspberries, 2 cups
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest, finely shredded
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
Sprinkle evenly with raspberries.
With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
Sprinkle very lightly with powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Bars

Ingredients

1 cup unsalted butter, cut into 1-inch chunks
1/4 cup brown sugar, packed
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup raspberry jam, seedless
1 pint raspberries, 2 cups
8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 large egg
1 large egg yolk
2 tablespoons lemon zest, finely shredded
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
Sprinkle evenly with raspberries.
With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
Sprinkle very lightly with powdered sugar.

Sun, 05 Jul 2026 00:00:00 GMT

Savory Grilled Vegetables

Ingredients

1/2 cup olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon snipped fresh oregano
16 fresh asparagus spears
6 fresh portabella mushroom caps
3 small zucchini, cut lengthwise into 1/2-inch slices
3 small summer squash, cut lengthwise into 1/2-inch slices
1 medium sweet red pepper, cut into 8 wedges
1 medium onion, cut into 1/2-inch slices
1/2 cup crumbled feta cheese

Instructions

In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
Sprinkle with feta cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Savory Grilled Vegetables

Ingredients

1/2 cup olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon snipped fresh oregano
16 fresh asparagus spears
6 fresh portabella mushroom caps
3 small zucchini, cut lengthwise into 1/2-inch slices
3 small summer squash, cut lengthwise into 1/2-inch slices
1 medium sweet red pepper, cut into 8 wedges
1 medium onion, cut into 1/2-inch slices
1/2 cup crumbled feta cheese

Instructions

In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
Sprinkle with feta cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Savory Grilled Vegetables

Ingredients

1/2 cup olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon snipped fresh oregano
16 fresh asparagus spears
6 fresh portabella mushroom caps
3 small zucchini, cut lengthwise into 1/2-inch slices
3 small summer squash, cut lengthwise into 1/2-inch slices
1 medium sweet red pepper, cut into 8 wedges
1 medium onion, cut into 1/2-inch slices
1/2 cup crumbled feta cheese

Instructions

In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
Sprinkle with feta cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Savory Grilled Vegetables

Ingredients

1/2 cup olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon snipped fresh oregano
16 fresh asparagus spears
6 fresh portabella mushroom caps
3 small zucchini, cut lengthwise into 1/2-inch slices
3 small summer squash, cut lengthwise into 1/2-inch slices
1 medium sweet red pepper, cut into 8 wedges
1 medium onion, cut into 1/2-inch slices
1/2 cup crumbled feta cheese

Instructions

In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
Sprinkle with feta cheese.

Sun, 05 Jul 2026 00:00:00 GMT

Best Classic White Layer Cake With Raspberry-Almond Filling

Ingredients

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Instructions

For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Best Classic White Layer Cake With Raspberry-Almond Filling

Ingredients

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Instructions

For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Best Classic White Layer Cake With Raspberry-Almond Filling

Ingredients

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Instructions

For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Best Classic White Layer Cake With Raspberry-Almond Filling

Ingredients

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Instructions

For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Pepper Rasam Recipe: How to make Pepper Rasam Recipe at Home | Homemade Pepper Rasam Recipe - Times Food

Ingredients

100 gm tomato
1 teaspoon black pepper
2 cloves garlic
1 handful curry leaves
1 gm coriander leaves
10 gm ghee
2 gm red chilli
50 gm tamarind
1 teaspoon cumin seeds
2 gm powdered turmeric
1 teaspoon salt
750 ml Water
2 gm mustard seeds

Instructions

Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.
Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.
Just serve the Rasam warm and enjoy. Do try this recipe and dont forget to like, rate and comment below.

Sun, 05 Jul 2026 00:00:00 GMT

Pepper Rasam Recipe: How to make Pepper Rasam Recipe at Home | Homemade Pepper Rasam Recipe - Times Food

Ingredients

100 gm tomato
1 teaspoon black pepper
2 cloves garlic
1 handful curry leaves
1 gm coriander leaves
10 gm ghee
2 gm red chilli
50 gm tamarind
1 teaspoon cumin seeds
2 gm powdered turmeric
1 teaspoon salt
750 ml Water
2 gm mustard seeds

Instructions

Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.
Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.
Just serve the Rasam warm and enjoy. Do try this recipe and dont forget to like, rate and comment below.

Sun, 05 Jul 2026 00:00:00 GMT

Pepper Rasam Recipe: How to make Pepper Rasam Recipe at Home | Homemade Pepper Rasam Recipe - Times Food

Ingredients

100 gm tomato
1 teaspoon black pepper
2 cloves garlic
1 handful curry leaves
1 gm coriander leaves
10 gm ghee
2 gm red chilli
50 gm tamarind
1 teaspoon cumin seeds
2 gm powdered turmeric
1 teaspoon salt
750 ml Water
2 gm mustard seeds

Instructions

Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.
Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.
Just serve the Rasam warm and enjoy. Do try this recipe and dont forget to like, rate and comment below.

Sun, 05 Jul 2026 00:00:00 GMT

Pepper Rasam Recipe: How to make Pepper Rasam Recipe at Home | Homemade Pepper Rasam Recipe - Times Food

Ingredients

100 gm tomato
1 teaspoon black pepper
2 cloves garlic
1 handful curry leaves
1 gm coriander leaves
10 gm ghee
2 gm red chilli
50 gm tamarind
1 teaspoon cumin seeds
2 gm powdered turmeric
1 teaspoon salt
750 ml Water
2 gm mustard seeds

Instructions

Soak the tamarind in a cup of warm water, extract its juice and throw away the pulp. Grind cumin seeds, pepper and garlic for a few seconds in a mixer.
Take a cup of tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together.
Once it starts boiling, keep the flame low and let it simmer for 10-15 minutes or until the raw smell of the tamarind goes off.
Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add the red chilli, curry leaves and pour it over the Rasam.
Just serve the Rasam warm and enjoy. Do try this recipe and dont forget to like, rate and comment below.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry Jam Cake Recipe

Ingredients

1- cup butter-
2 1/2 cups flour
2- cups sugar
1- cup blackberry jam
1- teaspoon baking soda
1- cup hot water
1- teaspoon vanilla
4- eggs
1- teaspoon nutmeg
1- teaspoon ground cloves
1- teaspoon cinnamon
1/2- teaspoon ground ginger
1- teaspoon allspice

Instructions

Cream butter and sugar
add eggs
dissolve soda in hot water, add alternately with dry ingredients
blend in blackberry jam
bake at 325 degrees F. for 1 hour in a greased and flour tube pan.......or you can use 2 loaf pans .its pretty in the tube pan tho
remove from pan after totally cooled and sprinkle with powdered sugar (sifted ) over the top
serves 12
note from tink ;....i put some blackberry syrup with some blackberries in it warmed with mine and a scoop of french vanilla icecream .it was yummy ...........
also to make that pretty icing take 1/2 cup of the jam 1/2 cup powdered sugar heat and mix in pan low heat till melted and pour over cake very pretty

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry Jam Cake Recipe

Ingredients

1- cup butter-
2 1/2 cups flour
2- cups sugar
1- cup blackberry jam
1- teaspoon baking soda
1- cup hot water
1- teaspoon vanilla
4- eggs
1- teaspoon nutmeg
1- teaspoon ground cloves
1- teaspoon cinnamon
1/2- teaspoon ground ginger
1- teaspoon allspice

Instructions

Cream butter and sugar
add eggs
dissolve soda in hot water, add alternately with dry ingredients
blend in blackberry jam
bake at 325 degrees F. for 1 hour in a greased and flour tube pan.......or you can use 2 loaf pans .its pretty in the tube pan tho
remove from pan after totally cooled and sprinkle with powdered sugar (sifted ) over the top
serves 12
note from tink ;....i put some blackberry syrup with some blackberries in it warmed with mine and a scoop of french vanilla icecream .it was yummy ...........
also to make that pretty icing take 1/2 cup of the jam 1/2 cup powdered sugar heat and mix in pan low heat till melted and pour over cake very pretty

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry Jam Cake Recipe

Ingredients

1- cup butter-
2 1/2 cups flour
2- cups sugar
1- cup blackberry jam
1- teaspoon baking soda
1- cup hot water
1- teaspoon vanilla
4- eggs
1- teaspoon nutmeg
1- teaspoon ground cloves
1- teaspoon cinnamon
1/2- teaspoon ground ginger
1- teaspoon allspice

Instructions

Cream butter and sugar
add eggs
dissolve soda in hot water, add alternately with dry ingredients
blend in blackberry jam
bake at 325 degrees F. for 1 hour in a greased and flour tube pan.......or you can use 2 loaf pans .its pretty in the tube pan tho
remove from pan after totally cooled and sprinkle with powdered sugar (sifted ) over the top
serves 12
note from tink ;....i put some blackberry syrup with some blackberries in it warmed with mine and a scoop of french vanilla icecream .it was yummy ...........
also to make that pretty icing take 1/2 cup of the jam 1/2 cup powdered sugar heat and mix in pan low heat till melted and pour over cake very pretty

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry Jam Cake Recipe

Ingredients

1- cup butter-
2 1/2 cups flour
2- cups sugar
1- cup blackberry jam
1- teaspoon baking soda
1- cup hot water
1- teaspoon vanilla
4- eggs
1- teaspoon nutmeg
1- teaspoon ground cloves
1- teaspoon cinnamon
1/2- teaspoon ground ginger
1- teaspoon allspice

Instructions

Cream butter and sugar
add eggs
dissolve soda in hot water, add alternately with dry ingredients
blend in blackberry jam
bake at 325 degrees F. for 1 hour in a greased and flour tube pan.......or you can use 2 loaf pans .its pretty in the tube pan tho
remove from pan after totally cooled and sprinkle with powdered sugar (sifted ) over the top
serves 12
note from tink ;....i put some blackberry syrup with some blackberries in it warmed with mine and a scoop of french vanilla icecream .it was yummy ...........
also to make that pretty icing take 1/2 cup of the jam 1/2 cup powdered sugar heat and mix in pan low heat till melted and pour over cake very pretty

Sun, 05 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

2 cups blueberries
2 cups raspberries
2 cups marionberries
5 tablespoons white sugar (if your berries are on the sour side add a little more)
2 tablespoons flour
1 tablespoon fresh lemon juice
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter
1/2 cup chopped nuts (optional)

Instructions

Preheat oven to 350.
Mix the berries, 5 t white sugar, lemon juice, and 2 T flour in a large bowl and set aside.
Mix remaining flour, oats, brown sugar, and cinnamon and then cut in butter till crumbly. Then add nuts if desired.
Sprinkle 1/2 of this mixture in a 9 by 13 and bake for about 15 minutes.
Remove from oven and distribute berry mixture evenly over the crust. Sprinkle on remaining crumbles and bake for about another 30 minutes or till bubbly.
Remove and serve hot or cold with whipped cream or icecream.

Sun, 05 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

2 cups blueberries
2 cups raspberries
2 cups marionberries
5 tablespoons white sugar (if your berries are on the sour side add a little more)
2 tablespoons flour
1 tablespoon fresh lemon juice
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter
1/2 cup chopped nuts (optional)

Instructions

Preheat oven to 350.
Mix the berries, 5 t white sugar, lemon juice, and 2 T flour in a large bowl and set aside.
Mix remaining flour, oats, brown sugar, and cinnamon and then cut in butter till crumbly. Then add nuts if desired.
Sprinkle 1/2 of this mixture in a 9 by 13 and bake for about 15 minutes.
Remove from oven and distribute berry mixture evenly over the crust. Sprinkle on remaining crumbles and bake for about another 30 minutes or till bubbly.
Remove and serve hot or cold with whipped cream or icecream.

Sun, 05 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

2 cups blueberries
2 cups raspberries
2 cups marionberries
5 tablespoons white sugar (if your berries are on the sour side add a little more)
2 tablespoons flour
1 tablespoon fresh lemon juice
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter
1/2 cup chopped nuts (optional)

Instructions

Preheat oven to 350.
Mix the berries, 5 t white sugar, lemon juice, and 2 T flour in a large bowl and set aside.
Mix remaining flour, oats, brown sugar, and cinnamon and then cut in butter till crumbly. Then add nuts if desired.
Sprinkle 1/2 of this mixture in a 9 by 13 and bake for about 15 minutes.
Remove from oven and distribute berry mixture evenly over the crust. Sprinkle on remaining crumbles and bake for about another 30 minutes or till bubbly.
Remove and serve hot or cold with whipped cream or icecream.

Sun, 05 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

2 cups blueberries
2 cups raspberries
2 cups marionberries
5 tablespoons white sugar (if your berries are on the sour side add a little more)
2 tablespoons flour
1 tablespoon fresh lemon juice
1 cup flour
1 cup rolled oats
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter
1/2 cup chopped nuts (optional)

Instructions

Preheat oven to 350.
Mix the berries, 5 t white sugar, lemon juice, and 2 T flour in a large bowl and set aside.
Mix remaining flour, oats, brown sugar, and cinnamon and then cut in butter till crumbly. Then add nuts if desired.
Sprinkle 1/2 of this mixture in a 9 by 13 and bake for about 15 minutes.
Remove from oven and distribute berry mixture evenly over the crust. Sprinkle on remaining crumbles and bake for about another 30 minutes or till bubbly.
Remove and serve hot or cold with whipped cream or icecream.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Chocolate Raspberry Cake

Ingredients

Cooking spray
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. coffee
1/2 c. granulated sugar
1/4 c. packed brown sugar
1/2 c. vegetable oil
1/4 c. sour cream
1/2 c. dark chocolate chips
4 tbsp. butter, softened
2 oz. cream cheese, softened
2 c. powdered sugar
3 tbsp. raspberry jam
Red food coloring

Instructions

Preheat oven to 350°. Line a 9” cake pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another medium bowl or large glass measuring cup, whisk together coffee and sugars. Add oil and sour cream and whisk to combine. Pour wet ingredients into dry and whisk until just incorporated, then stir in chocolate chips. Pour batter into prepared cake pan and smooth top.
Bake until a toothpick inserted into the middle comes out clean, about 2o to 25 minutes. Let cool completely.
Make frosting: In a medium bowl using a hand mixer, beat butter and cream cheese together until smooth. Add powdered sugar and beat until no lumps remain. Add jam and beat until incorporated. Depending on consistency of your jam, you may need to add more powdered sugar. Frosting should be stiff enough to hold it’s shape. If desired, remove half of the frosting and dye a darker shade of pink with a little red food coloring. Transfer to piping bags with desired tips. It’s best to use a large round tip for the bottom 2 layers, saving the more decorative designs for the top.
Invert cake onto a cutting board. Use a 3.5” round cookie cutter to cut out 3 circles from cake.
Place one layer on a small plate or serving platter. Pipe frosting using a large round tip, alternating colors as desired, on top of the layer, then gently stack a second layer of cake on top and repeat with more frosting. Add the final cake layer and pipe with desired tips.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Chocolate Raspberry Cake

Ingredients

Cooking spray
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. coffee
1/2 c. granulated sugar
1/4 c. packed brown sugar
1/2 c. vegetable oil
1/4 c. sour cream
1/2 c. dark chocolate chips
4 tbsp. butter, softened
2 oz. cream cheese, softened
2 c. powdered sugar
3 tbsp. raspberry jam
Red food coloring

Instructions

Preheat oven to 350°. Line a 9” cake pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another medium bowl or large glass measuring cup, whisk together coffee and sugars. Add oil and sour cream and whisk to combine. Pour wet ingredients into dry and whisk until just incorporated, then stir in chocolate chips. Pour batter into prepared cake pan and smooth top.
Bake until a toothpick inserted into the middle comes out clean, about 2o to 25 minutes. Let cool completely.
Make frosting: In a medium bowl using a hand mixer, beat butter and cream cheese together until smooth. Add powdered sugar and beat until no lumps remain. Add jam and beat until incorporated. Depending on consistency of your jam, you may need to add more powdered sugar. Frosting should be stiff enough to hold it’s shape. If desired, remove half of the frosting and dye a darker shade of pink with a little red food coloring. Transfer to piping bags with desired tips. It’s best to use a large round tip for the bottom 2 layers, saving the more decorative designs for the top.
Invert cake onto a cutting board. Use a 3.5” round cookie cutter to cut out 3 circles from cake.
Place one layer on a small plate or serving platter. Pipe frosting using a large round tip, alternating colors as desired, on top of the layer, then gently stack a second layer of cake on top and repeat with more frosting. Add the final cake layer and pipe with desired tips.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Chocolate Raspberry Cake

Ingredients

Cooking spray
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. coffee
1/2 c. granulated sugar
1/4 c. packed brown sugar
1/2 c. vegetable oil
1/4 c. sour cream
1/2 c. dark chocolate chips
4 tbsp. butter, softened
2 oz. cream cheese, softened
2 c. powdered sugar
3 tbsp. raspberry jam
Red food coloring

Instructions

Preheat oven to 350°. Line a 9” cake pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another medium bowl or large glass measuring cup, whisk together coffee and sugars. Add oil and sour cream and whisk to combine. Pour wet ingredients into dry and whisk until just incorporated, then stir in chocolate chips. Pour batter into prepared cake pan and smooth top.
Bake until a toothpick inserted into the middle comes out clean, about 2o to 25 minutes. Let cool completely.
Make frosting: In a medium bowl using a hand mixer, beat butter and cream cheese together until smooth. Add powdered sugar and beat until no lumps remain. Add jam and beat until incorporated. Depending on consistency of your jam, you may need to add more powdered sugar. Frosting should be stiff enough to hold it’s shape. If desired, remove half of the frosting and dye a darker shade of pink with a little red food coloring. Transfer to piping bags with desired tips. It’s best to use a large round tip for the bottom 2 layers, saving the more decorative designs for the top.
Invert cake onto a cutting board. Use a 3.5” round cookie cutter to cut out 3 circles from cake.
Place one layer on a small plate or serving platter. Pipe frosting using a large round tip, alternating colors as desired, on top of the layer, then gently stack a second layer of cake on top and repeat with more frosting. Add the final cake layer and pipe with desired tips.

Sun, 05 Jul 2026 00:00:00 GMT

Mini Chocolate Raspberry Cake

Ingredients

Cooking spray
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. coffee
1/2 c. granulated sugar
1/4 c. packed brown sugar
1/2 c. vegetable oil
1/4 c. sour cream
1/2 c. dark chocolate chips
4 tbsp. butter, softened
2 oz. cream cheese, softened
2 c. powdered sugar
3 tbsp. raspberry jam
Red food coloring

Instructions

Preheat oven to 350°. Line a 9” cake pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another medium bowl or large glass measuring cup, whisk together coffee and sugars. Add oil and sour cream and whisk to combine. Pour wet ingredients into dry and whisk until just incorporated, then stir in chocolate chips. Pour batter into prepared cake pan and smooth top.
Bake until a toothpick inserted into the middle comes out clean, about 2o to 25 minutes. Let cool completely.
Make frosting: In a medium bowl using a hand mixer, beat butter and cream cheese together until smooth. Add powdered sugar and beat until no lumps remain. Add jam and beat until incorporated. Depending on consistency of your jam, you may need to add more powdered sugar. Frosting should be stiff enough to hold it’s shape. If desired, remove half of the frosting and dye a darker shade of pink with a little red food coloring. Transfer to piping bags with desired tips. It’s best to use a large round tip for the bottom 2 layers, saving the more decorative designs for the top.
Invert cake onto a cutting board. Use a 3.5” round cookie cutter to cut out 3 circles from cake.
Place one layer on a small plate or serving platter. Pipe frosting using a large round tip, alternating colors as desired, on top of the layer, then gently stack a second layer of cake on top and repeat with more frosting. Add the final cake layer and pipe with desired tips.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Raspberry Cheesecake Recipe

Ingredients

Crust
1 ¼ C flour
1 T sugar
1 t lemon peel
½ c unsalted butter, cut up, softened
Filling
1 ½ C fresh raspberries (or frozen,unsweetened, thawed)
4 (8 oz.) pkg. cream cheese, softened
1 1/3 S sugar
2 T flour
4 eggs, room temperature
2 T heavy cream
2 T vanilla
½ t almond
2 T lemon juice
2 t lemon peel
Garnish
½ C fresh raspberries and dollop of whipped cream

Instructions

Heat oven to 325.
Wrap bottom and sides of 9” springform pan with heavy duty foil.
In large bowl, stir together flour, 1 T sugar and 1 t lemon peel. Add butter and beat until pea sized crumbs form
Press mixture evenly onto bottom and 1 inch up sides of pan
Place the 1-1/2 cups raspberries in food processor and process until puréed. Strain into small bowl. Make sure to strain at least 3/4 cup purée. Set aside.
In a large bowl, beat cream cheese and 1-1/3 cups sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs until combined, then repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream and vanilla and almond extracts just until blended.
Transfer 2-1/2 cups of batter to a medium bowl, and stir in lemon juice and remaining 2 teaspoons lemon peel.
Stir in 1/2 cup of raspberry purée into batter remaining in large bowl until completely blended. Pour into crust.
Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up sides of spring form pan.
Bake in preheated oven 35 minutes.
Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over top of cheesecake. Drizzle remaining 1/4 cup raspberry puree over top. Pull tip of knife lightly through top of lemon batter to swirl the puree, taking care not to run knife through lemon layer of cheesecake.
Return to oven and bake 25 to 30 minutes longer or until edges are puffed and top is dry to the touch (raspberry swirl may be moist). Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cake from water bath and remove foil. Place on a wire rack and cool, about 2 hours.
Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead). Garnish with the 1/2 cup raspberries, if desired.
Place filled springform pan in a roasting pan and pour water ¼ to ½ the way up the sides of the filled pan. This will prevent the top from cracking when it bakes.
Bake 20 minutes or until edges are lightly browned, cool on rack
Place 1 ½ C raspberries in processor, process until pureed
Strain into bowl. Reserve ½ C of puree; save remaining puree for another use
In another large bowl, beat cream cheese and 1 1/3 C sugar at low until smooth. Beat in 2 T glour. Beat in 2 of the eggs just until combined, repeat with remaining two eggs.
Scrape down sides of bowl. Beat in cream vanilla and almond just until blended.
Reserve 2 ½ C batter in medium bowl; stir in lemon juice and 2 t lemon peel
Stir ½ C raspberry puree into batter in large bowl until comp;etely blended; pour into crust
Place pan in large shallow roasting pan. Fill with enough hot tap water to come ½ way up sides of springform pan
Bake 35 minutes.
CAREFULLY slide oven rack out and pour remaining batter evenly over first layer.
Bake 25 minutes or until edges are puffed nad top is dry to the touch.
Center should move slightly but not wiggle.
Remove cake from water bath; remove foil. Place on wire rack; cool to room temp, about 2 hours
Refrigerate at least 6 hours
Can be made up to 3 days ahead.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Raspberry Cheesecake Recipe

Ingredients

Crust
1 ¼ C flour
1 T sugar
1 t lemon peel
½ c unsalted butter, cut up, softened
Filling
1 ½ C fresh raspberries (or frozen,unsweetened, thawed)
4 (8 oz.) pkg. cream cheese, softened
1 1/3 S sugar
2 T flour
4 eggs, room temperature
2 T heavy cream
2 T vanilla
½ t almond
2 T lemon juice
2 t lemon peel
Garnish
½ C fresh raspberries and dollop of whipped cream

Instructions

Heat oven to 325.
Wrap bottom and sides of 9” springform pan with heavy duty foil.
In large bowl, stir together flour, 1 T sugar and 1 t lemon peel. Add butter and beat until pea sized crumbs form
Press mixture evenly onto bottom and 1 inch up sides of pan
Place the 1-1/2 cups raspberries in food processor and process until puréed. Strain into small bowl. Make sure to strain at least 3/4 cup purée. Set aside.
In a large bowl, beat cream cheese and 1-1/3 cups sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs until combined, then repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream and vanilla and almond extracts just until blended.
Transfer 2-1/2 cups of batter to a medium bowl, and stir in lemon juice and remaining 2 teaspoons lemon peel.
Stir in 1/2 cup of raspberry purée into batter remaining in large bowl until completely blended. Pour into crust.
Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up sides of spring form pan.
Bake in preheated oven 35 minutes.
Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over top of cheesecake. Drizzle remaining 1/4 cup raspberry puree over top. Pull tip of knife lightly through top of lemon batter to swirl the puree, taking care not to run knife through lemon layer of cheesecake.
Return to oven and bake 25 to 30 minutes longer or until edges are puffed and top is dry to the touch (raspberry swirl may be moist). Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cake from water bath and remove foil. Place on a wire rack and cool, about 2 hours.
Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead). Garnish with the 1/2 cup raspberries, if desired.
Place filled springform pan in a roasting pan and pour water ¼ to ½ the way up the sides of the filled pan. This will prevent the top from cracking when it bakes.
Bake 20 minutes or until edges are lightly browned, cool on rack
Place 1 ½ C raspberries in processor, process until pureed
Strain into bowl. Reserve ½ C of puree; save remaining puree for another use
In another large bowl, beat cream cheese and 1 1/3 C sugar at low until smooth. Beat in 2 T glour. Beat in 2 of the eggs just until combined, repeat with remaining two eggs.
Scrape down sides of bowl. Beat in cream vanilla and almond just until blended.
Reserve 2 ½ C batter in medium bowl; stir in lemon juice and 2 t lemon peel
Stir ½ C raspberry puree into batter in large bowl until comp;etely blended; pour into crust
Place pan in large shallow roasting pan. Fill with enough hot tap water to come ½ way up sides of springform pan
Bake 35 minutes.
CAREFULLY slide oven rack out and pour remaining batter evenly over first layer.
Bake 25 minutes or until edges are puffed nad top is dry to the touch.
Center should move slightly but not wiggle.
Remove cake from water bath; remove foil. Place on wire rack; cool to room temp, about 2 hours
Refrigerate at least 6 hours
Can be made up to 3 days ahead.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Raspberry Cheesecake Recipe

Ingredients

Crust
1 ¼ C flour
1 T sugar
1 t lemon peel
½ c unsalted butter, cut up, softened
Filling
1 ½ C fresh raspberries (or frozen,unsweetened, thawed)
4 (8 oz.) pkg. cream cheese, softened
1 1/3 S sugar
2 T flour
4 eggs, room temperature
2 T heavy cream
2 T vanilla
½ t almond
2 T lemon juice
2 t lemon peel
Garnish
½ C fresh raspberries and dollop of whipped cream

Instructions

Heat oven to 325.
Wrap bottom and sides of 9” springform pan with heavy duty foil.
In large bowl, stir together flour, 1 T sugar and 1 t lemon peel. Add butter and beat until pea sized crumbs form
Press mixture evenly onto bottom and 1 inch up sides of pan
Place the 1-1/2 cups raspberries in food processor and process until puréed. Strain into small bowl. Make sure to strain at least 3/4 cup purée. Set aside.
In a large bowl, beat cream cheese and 1-1/3 cups sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs until combined, then repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream and vanilla and almond extracts just until blended.
Transfer 2-1/2 cups of batter to a medium bowl, and stir in lemon juice and remaining 2 teaspoons lemon peel.
Stir in 1/2 cup of raspberry purée into batter remaining in large bowl until completely blended. Pour into crust.
Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up sides of spring form pan.
Bake in preheated oven 35 minutes.
Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over top of cheesecake. Drizzle remaining 1/4 cup raspberry puree over top. Pull tip of knife lightly through top of lemon batter to swirl the puree, taking care not to run knife through lemon layer of cheesecake.
Return to oven and bake 25 to 30 minutes longer or until edges are puffed and top is dry to the touch (raspberry swirl may be moist). Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cake from water bath and remove foil. Place on a wire rack and cool, about 2 hours.
Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead). Garnish with the 1/2 cup raspberries, if desired.
Place filled springform pan in a roasting pan and pour water ¼ to ½ the way up the sides of the filled pan. This will prevent the top from cracking when it bakes.
Bake 20 minutes or until edges are lightly browned, cool on rack
Place 1 ½ C raspberries in processor, process until pureed
Strain into bowl. Reserve ½ C of puree; save remaining puree for another use
In another large bowl, beat cream cheese and 1 1/3 C sugar at low until smooth. Beat in 2 T glour. Beat in 2 of the eggs just until combined, repeat with remaining two eggs.
Scrape down sides of bowl. Beat in cream vanilla and almond just until blended.
Reserve 2 ½ C batter in medium bowl; stir in lemon juice and 2 t lemon peel
Stir ½ C raspberry puree into batter in large bowl until comp;etely blended; pour into crust
Place pan in large shallow roasting pan. Fill with enough hot tap water to come ½ way up sides of springform pan
Bake 35 minutes.
CAREFULLY slide oven rack out and pour remaining batter evenly over first layer.
Bake 25 minutes or until edges are puffed nad top is dry to the touch.
Center should move slightly but not wiggle.
Remove cake from water bath; remove foil. Place on wire rack; cool to room temp, about 2 hours
Refrigerate at least 6 hours
Can be made up to 3 days ahead.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon Raspberry Cheesecake Recipe

Ingredients

Crust
1 ¼ C flour
1 T sugar
1 t lemon peel
½ c unsalted butter, cut up, softened
Filling
1 ½ C fresh raspberries (or frozen,unsweetened, thawed)
4 (8 oz.) pkg. cream cheese, softened
1 1/3 S sugar
2 T flour
4 eggs, room temperature
2 T heavy cream
2 T vanilla
½ t almond
2 T lemon juice
2 t lemon peel
Garnish
½ C fresh raspberries and dollop of whipped cream

Instructions

Heat oven to 325.
Wrap bottom and sides of 9” springform pan with heavy duty foil.
In large bowl, stir together flour, 1 T sugar and 1 t lemon peel. Add butter and beat until pea sized crumbs form
Press mixture evenly onto bottom and 1 inch up sides of pan
Place the 1-1/2 cups raspberries in food processor and process until puréed. Strain into small bowl. Make sure to strain at least 3/4 cup purée. Set aside.
In a large bowl, beat cream cheese and 1-1/3 cups sugar at low speed until smooth. Beat in flour. Beat in 2 of the eggs until combined, then repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream and vanilla and almond extracts just until blended.
Transfer 2-1/2 cups of batter to a medium bowl, and stir in lemon juice and remaining 2 teaspoons lemon peel.
Stir in 1/2 cup of raspberry purée into batter remaining in large bowl until completely blended. Pour into crust.
Place pan in large shallow roasting or broiler pan. Fill with enough hot water to come halfway up sides of spring form pan.
Bake in preheated oven 35 minutes.
Carefully slide out oven rack several inches. Pour reserved lemon batter evenly over top of cheesecake. Drizzle remaining 1/4 cup raspberry puree over top. Pull tip of knife lightly through top of lemon batter to swirl the puree, taking care not to run knife through lemon layer of cheesecake.
Return to oven and bake 25 to 30 minutes longer or until edges are puffed and top is dry to the touch (raspberry swirl may be moist). Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cake from water bath and remove foil. Place on a wire rack and cool, about 2 hours.
Refrigerate at least 6 hours before serving. (Cheesecake can be made up to 3 days ahead). Garnish with the 1/2 cup raspberries, if desired.
Place filled springform pan in a roasting pan and pour water ¼ to ½ the way up the sides of the filled pan. This will prevent the top from cracking when it bakes.
Bake 20 minutes or until edges are lightly browned, cool on rack
Place 1 ½ C raspberries in processor, process until pureed
Strain into bowl. Reserve ½ C of puree; save remaining puree for another use
In another large bowl, beat cream cheese and 1 1/3 C sugar at low until smooth. Beat in 2 T glour. Beat in 2 of the eggs just until combined, repeat with remaining two eggs.
Scrape down sides of bowl. Beat in cream vanilla and almond just until blended.
Reserve 2 ½ C batter in medium bowl; stir in lemon juice and 2 t lemon peel
Stir ½ C raspberry puree into batter in large bowl until comp;etely blended; pour into crust
Place pan in large shallow roasting pan. Fill with enough hot tap water to come ½ way up sides of springform pan
Bake 35 minutes.
CAREFULLY slide oven rack out and pour remaining batter evenly over first layer.
Bake 25 minutes or until edges are puffed nad top is dry to the touch.
Center should move slightly but not wiggle.
Remove cake from water bath; remove foil. Place on wire rack; cool to room temp, about 2 hours
Refrigerate at least 6 hours
Can be made up to 3 days ahead.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lemon Baked Oatmeal WW

Ingredients

4 cups old-fashioned oats
1 1/2 cups unsweetened vanilla almond milk 360mL
2 cups unsweetended applesauce 492g
4 large Eggs
1/2 cup sugar free maple syrup 120ml
4 teaspoons Vanilla extract
1 teaspoon Baking powder
1/2 teaspoon Salt
1 Lemon peeled and seeded
1/2 cup stevia
24 ounce frozen raspberries
9 ounces nonfat Greek yogurt
6 tablespoons sugar free maple syrup 90mL
1/2 teaspoon lemon extract
1/4 teaspoon Vanilla extract
5 grams Fat Free Reddi Whip

Instructions

Preheat oven to 350 degrees. Spray a 9” x 13” glass baking dish with cooking spray.
In a mixing bowl, combine oats, milk, applesauce, eggs, syrup, vanilla, baking powder, and salt. Send lemon through a chopper or blender with Stevia before adding. Stir in frozen berries.
Pour into prepared baking dish. Bake for 55 minutes or until set and lightly brown.
Combine all glaze ingredients; cover and refrigerate.
Serve warm or cold with glaze.
Store in refrigerator for up to one week.
I reheat each piece in the microwave on HIGH for 30 seconds. Top warm oatmeal with a couple spoonfuls of glaze.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lemon Baked Oatmeal WW

Ingredients

4 cups old-fashioned oats
1 1/2 cups unsweetened vanilla almond milk 360mL
2 cups unsweetended applesauce 492g
4 large Eggs
1/2 cup sugar free maple syrup 120ml
4 teaspoons Vanilla extract
1 teaspoon Baking powder
1/2 teaspoon Salt
1 Lemon peeled and seeded
1/2 cup stevia
24 ounce frozen raspberries
9 ounces nonfat Greek yogurt
6 tablespoons sugar free maple syrup 90mL
1/2 teaspoon lemon extract
1/4 teaspoon Vanilla extract
5 grams Fat Free Reddi Whip

Instructions

Preheat oven to 350 degrees. Spray a 9” x 13” glass baking dish with cooking spray.
In a mixing bowl, combine oats, milk, applesauce, eggs, syrup, vanilla, baking powder, and salt. Send lemon through a chopper or blender with Stevia before adding. Stir in frozen berries.
Pour into prepared baking dish. Bake for 55 minutes or until set and lightly brown.
Combine all glaze ingredients; cover and refrigerate.
Serve warm or cold with glaze.
Store in refrigerator for up to one week.
I reheat each piece in the microwave on HIGH for 30 seconds. Top warm oatmeal with a couple spoonfuls of glaze.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lemon Baked Oatmeal WW

Ingredients

4 cups old-fashioned oats
1 1/2 cups unsweetened vanilla almond milk 360mL
2 cups unsweetended applesauce 492g
4 large Eggs
1/2 cup sugar free maple syrup 120ml
4 teaspoons Vanilla extract
1 teaspoon Baking powder
1/2 teaspoon Salt
1 Lemon peeled and seeded
1/2 cup stevia
24 ounce frozen raspberries
9 ounces nonfat Greek yogurt
6 tablespoons sugar free maple syrup 90mL
1/2 teaspoon lemon extract
1/4 teaspoon Vanilla extract
5 grams Fat Free Reddi Whip

Instructions

Preheat oven to 350 degrees. Spray a 9” x 13” glass baking dish with cooking spray.
In a mixing bowl, combine oats, milk, applesauce, eggs, syrup, vanilla, baking powder, and salt. Send lemon through a chopper or blender with Stevia before adding. Stir in frozen berries.
Pour into prepared baking dish. Bake for 55 minutes or until set and lightly brown.
Combine all glaze ingredients; cover and refrigerate.
Serve warm or cold with glaze.
Store in refrigerator for up to one week.
I reheat each piece in the microwave on HIGH for 30 seconds. Top warm oatmeal with a couple spoonfuls of glaze.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Lemon Baked Oatmeal WW

Ingredients

4 cups old-fashioned oats
1 1/2 cups unsweetened vanilla almond milk 360mL
2 cups unsweetended applesauce 492g
4 large Eggs
1/2 cup sugar free maple syrup 120ml
4 teaspoons Vanilla extract
1 teaspoon Baking powder
1/2 teaspoon Salt
1 Lemon peeled and seeded
1/2 cup stevia
24 ounce frozen raspberries
9 ounces nonfat Greek yogurt
6 tablespoons sugar free maple syrup 90mL
1/2 teaspoon lemon extract
1/4 teaspoon Vanilla extract
5 grams Fat Free Reddi Whip

Instructions

Preheat oven to 350 degrees. Spray a 9” x 13” glass baking dish with cooking spray.
In a mixing bowl, combine oats, milk, applesauce, eggs, syrup, vanilla, baking powder, and salt. Send lemon through a chopper or blender with Stevia before adding. Stir in frozen berries.
Pour into prepared baking dish. Bake for 55 minutes or until set and lightly brown.
Combine all glaze ingredients; cover and refrigerate.
Serve warm or cold with glaze.
Store in refrigerator for up to one week.
I reheat each piece in the microwave on HIGH for 30 seconds. Top warm oatmeal with a couple spoonfuls of glaze.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Almond Muffins

Ingredients

5 ounces almond paste
1 stick butter room temperature
3/4 cup sugar
2 large Eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
2 cups flour
1 cup plain yogurt or buttermilk
1/4 cup raspberry preserves

Instructions

Heat oven to 350?. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.
In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.
With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.
Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter.
Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and let stand at least 10 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Almond Muffins

Ingredients

5 ounces almond paste
1 stick butter room temperature
3/4 cup sugar
2 large Eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
2 cups flour
1 cup plain yogurt or buttermilk
1/4 cup raspberry preserves

Instructions

Heat oven to 350?. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.
In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.
With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.
Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter.
Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and let stand at least 10 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Almond Muffins

Ingredients

5 ounces almond paste
1 stick butter room temperature
3/4 cup sugar
2 large Eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
2 cups flour
1 cup plain yogurt or buttermilk
1/4 cup raspberry preserves

Instructions

Heat oven to 350?. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.
In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.
With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.
Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter.
Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and let stand at least 10 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Almond Muffins

Ingredients

5 ounces almond paste
1 stick butter room temperature
3/4 cup sugar
2 large Eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
2 cups flour
1 cup plain yogurt or buttermilk
1/4 cup raspberry preserves

Instructions

Heat oven to 350?. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.
In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.
With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.
Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter.
Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and let stand at least 10 minutes.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry Mug Muffin Recipe by Tasty

Ingredients

⅓ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh blueberry
sparkling sugar, optional

Instructions

In a mug, whisk together flour, sugar, baking powder, and kosher salt.
Add milk, butter, and vanilla. Mix until smooth.
Stir in lemon zest and blueberries.
Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
Cool 2 minutes. Top with sparkling sugar (optional).
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry Mug Muffin Recipe by Tasty

Ingredients

⅓ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh blueberry
sparkling sugar, optional

Instructions

In a mug, whisk together flour, sugar, baking powder, and kosher salt.
Add milk, butter, and vanilla. Mix until smooth.
Stir in lemon zest and blueberries.
Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
Cool 2 minutes. Top with sparkling sugar (optional).
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry Mug Muffin Recipe by Tasty

Ingredients

⅓ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh blueberry
sparkling sugar, optional

Instructions

In a mug, whisk together flour, sugar, baking powder, and kosher salt.
Add milk, butter, and vanilla. Mix until smooth.
Stir in lemon zest and blueberries.
Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
Cool 2 minutes. Top with sparkling sugar (optional).
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry- Dark Chocolate Banana Bread

Ingredients

2 cups Flour
3/4 tsp Baking soda
1/2 tsp Salt
1 cup Sugar
1/2 stick Butter softened
2 large Eggs
3 Bananas mashed
1/3 cup low fat plain yogurt
1 tsp Vanilla
1 cup Dark chocolate chunks or chips
1 cup Raspberries halved; tossed in 1 tbsp flour

Instructions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
*Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry- Dark Chocolate Banana Bread

Ingredients

2 cups Flour
3/4 tsp Baking soda
1/2 tsp Salt
1 cup Sugar
1/2 stick Butter softened
2 large Eggs
3 Bananas mashed
1/3 cup low fat plain yogurt
1 tsp Vanilla
1 cup Dark chocolate chunks or chips
1 cup Raspberries halved; tossed in 1 tbsp flour

Instructions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
*Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry- Dark Chocolate Banana Bread

Ingredients

2 cups Flour
3/4 tsp Baking soda
1/2 tsp Salt
1 cup Sugar
1/2 stick Butter softened
2 large Eggs
3 Bananas mashed
1/3 cup low fat plain yogurt
1 tsp Vanilla
1 cup Dark chocolate chunks or chips
1 cup Raspberries halved; tossed in 1 tbsp flour

Instructions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
*Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry- Dark Chocolate Banana Bread

Ingredients

2 cups Flour
3/4 tsp Baking soda
1/2 tsp Salt
1 cup Sugar
1/2 stick Butter softened
2 large Eggs
3 Bananas mashed
1/3 cup low fat plain yogurt
1 tsp Vanilla
1 cup Dark chocolate chunks or chips
1 cup Raspberries halved; tossed in 1 tbsp flour

Instructions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
*Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry curd

Ingredients

600g of raspberries
1 tbsp of orange juice
150g of unsalted butter, diced
250g of granulated sugar
4 large eggs

Instructions

Place the raspberries and orange juice in a saucepan. Heat the mixture gently and simmer for 5 minutes until the juices start to run and the fruit is very soft
Using the back of a wooden spoon, push the cooked raspberries through a sieve into a double boiler or heatproof bowl. Rest the bowl, if using, over a saucepan of gently simmering water so that the bottom of the bowl does not touch the water
Add the butter and sugar to the pan and heat gently, stirring the mixture until the sugar has dissolved and the butter has melted
Break the eggs into a bowl and, using a balloon whisk, beat together well. Whisk the eggs into the butter mixture. Heat gently and cook for about 20 minutes, whisking frequently, until the mixture is thick enough to coat the back of a spoon. Do not allow the mixture to boil or it will curdle. If the curd does start to split, remove from the heat and whisk vigorously until smooth
Pour the curd into warm sterilised jars. Cover immediately with a waxed disc and a dampened cellophane round or lid, and label. Leave to cool completely before storing in the fridge for up to 2 weeks. Once opened, eat within 3 days

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry curd

Ingredients

600g of raspberries
1 tbsp of orange juice
150g of unsalted butter, diced
250g of granulated sugar
4 large eggs

Instructions

Place the raspberries and orange juice in a saucepan. Heat the mixture gently and simmer for 5 minutes until the juices start to run and the fruit is very soft
Using the back of a wooden spoon, push the cooked raspberries through a sieve into a double boiler or heatproof bowl. Rest the bowl, if using, over a saucepan of gently simmering water so that the bottom of the bowl does not touch the water
Add the butter and sugar to the pan and heat gently, stirring the mixture until the sugar has dissolved and the butter has melted
Break the eggs into a bowl and, using a balloon whisk, beat together well. Whisk the eggs into the butter mixture. Heat gently and cook for about 20 minutes, whisking frequently, until the mixture is thick enough to coat the back of a spoon. Do not allow the mixture to boil or it will curdle. If the curd does start to split, remove from the heat and whisk vigorously until smooth
Pour the curd into warm sterilised jars. Cover immediately with a waxed disc and a dampened cellophane round or lid, and label. Leave to cool completely before storing in the fridge for up to 2 weeks. Once opened, eat within 3 days

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry curd

Ingredients

600g of raspberries
1 tbsp of orange juice
150g of unsalted butter, diced
250g of granulated sugar
4 large eggs

Instructions

Place the raspberries and orange juice in a saucepan. Heat the mixture gently and simmer for 5 minutes until the juices start to run and the fruit is very soft
Using the back of a wooden spoon, push the cooked raspberries through a sieve into a double boiler or heatproof bowl. Rest the bowl, if using, over a saucepan of gently simmering water so that the bottom of the bowl does not touch the water
Add the butter and sugar to the pan and heat gently, stirring the mixture until the sugar has dissolved and the butter has melted
Break the eggs into a bowl and, using a balloon whisk, beat together well. Whisk the eggs into the butter mixture. Heat gently and cook for about 20 minutes, whisking frequently, until the mixture is thick enough to coat the back of a spoon. Do not allow the mixture to boil or it will curdle. If the curd does start to split, remove from the heat and whisk vigorously until smooth
Pour the curd into warm sterilised jars. Cover immediately with a waxed disc and a dampened cellophane round or lid, and label. Leave to cool completely before storing in the fridge for up to 2 weeks. Once opened, eat within 3 days

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry curd

Ingredients

600g of raspberries
1 tbsp of orange juice
150g of unsalted butter, diced
250g of granulated sugar
4 large eggs

Instructions

Place the raspberries and orange juice in a saucepan. Heat the mixture gently and simmer for 5 minutes until the juices start to run and the fruit is very soft
Using the back of a wooden spoon, push the cooked raspberries through a sieve into a double boiler or heatproof bowl. Rest the bowl, if using, over a saucepan of gently simmering water so that the bottom of the bowl does not touch the water
Add the butter and sugar to the pan and heat gently, stirring the mixture until the sugar has dissolved and the butter has melted
Break the eggs into a bowl and, using a balloon whisk, beat together well. Whisk the eggs into the butter mixture. Heat gently and cook for about 20 minutes, whisking frequently, until the mixture is thick enough to coat the back of a spoon. Do not allow the mixture to boil or it will curdle. If the curd does start to split, remove from the heat and whisk vigorously until smooth
Pour the curd into warm sterilised jars. Cover immediately with a waxed disc and a dampened cellophane round or lid, and label. Leave to cool completely before storing in the fridge for up to 2 weeks. Once opened, eat within 3 days

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry-Raspberry Pie

Ingredients

2 1/4 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons unsalted butter, chilled,cut into 1/2 inch cubes
6 tablespoons ice water (about)
1 tablespoon apple cider vinegar
vegetable oil cooking spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries

Instructions

For crust: combine first 5 ingredients in food processor; blend 5 seconds.
Add butter and blend, using on/off turns, until mixture resembles coarse meal.
Add 5 tablespoons water and vinegar.
Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
Gather dough into ball, divide in half.
Shape each ball into a disk.
Wrap in plastic and chill at least 1 hour and up to 1 day.
For filling: Preheat oven to 400.
pray 9-inch diameter glass baking dish with nonstick spray.
Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
Add berries and toss to coat.
Let stand 10 minutes, tossing occasionally.
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
Spoon filling into dough-lined dish.
Roll out second dough disk to 13-inch round.
Drape dough over filling, and trim overhang to 1/2 inch.
Press edges together to seal; fold overhang under and crimp decoratively.
Cut several small slashes in top crust to vent.
Sprinkle with additional sugar, if desired.
Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry-Raspberry Pie

Ingredients

2 1/4 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons unsalted butter, chilled,cut into 1/2 inch cubes
6 tablespoons ice water (about)
1 tablespoon apple cider vinegar
vegetable oil cooking spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries

Instructions

For crust: combine first 5 ingredients in food processor; blend 5 seconds.
Add butter and blend, using on/off turns, until mixture resembles coarse meal.
Add 5 tablespoons water and vinegar.
Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
Gather dough into ball, divide in half.
Shape each ball into a disk.
Wrap in plastic and chill at least 1 hour and up to 1 day.
For filling: Preheat oven to 400.
pray 9-inch diameter glass baking dish with nonstick spray.
Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
Add berries and toss to coat.
Let stand 10 minutes, tossing occasionally.
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
Spoon filling into dough-lined dish.
Roll out second dough disk to 13-inch round.
Drape dough over filling, and trim overhang to 1/2 inch.
Press edges together to seal; fold overhang under and crimp decoratively.
Cut several small slashes in top crust to vent.
Sprinkle with additional sugar, if desired.
Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry-Raspberry Pie

Ingredients

2 1/4 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons unsalted butter, chilled,cut into 1/2 inch cubes
6 tablespoons ice water (about)
1 tablespoon apple cider vinegar
vegetable oil cooking spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries

Instructions

For crust: combine first 5 ingredients in food processor; blend 5 seconds.
Add butter and blend, using on/off turns, until mixture resembles coarse meal.
Add 5 tablespoons water and vinegar.
Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
Gather dough into ball, divide in half.
Shape each ball into a disk.
Wrap in plastic and chill at least 1 hour and up to 1 day.
For filling: Preheat oven to 400.
pray 9-inch diameter glass baking dish with nonstick spray.
Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
Add berries and toss to coat.
Let stand 10 minutes, tossing occasionally.
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
Spoon filling into dough-lined dish.
Roll out second dough disk to 13-inch round.
Drape dough over filling, and trim overhang to 1/2 inch.
Press edges together to seal; fold overhang under and crimp decoratively.
Cut several small slashes in top crust to vent.
Sprinkle with additional sugar, if desired.
Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry-Raspberry Pie

Ingredients

2 1/4 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons unsalted butter, chilled,cut into 1/2 inch cubes
6 tablespoons ice water (about)
1 tablespoon apple cider vinegar
vegetable oil cooking spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries

Instructions

For crust: combine first 5 ingredients in food processor; blend 5 seconds.
Add butter and blend, using on/off turns, until mixture resembles coarse meal.
Add 5 tablespoons water and vinegar.
Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
Gather dough into ball, divide in half.
Shape each ball into a disk.
Wrap in plastic and chill at least 1 hour and up to 1 day.
For filling: Preheat oven to 400.
pray 9-inch diameter glass baking dish with nonstick spray.
Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
Add berries and toss to coat.
Let stand 10 minutes, tossing occasionally.
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
Spoon filling into dough-lined dish.
Roll out second dough disk to 13-inch round.
Drape dough over filling, and trim overhang to 1/2 inch.
Press edges together to seal; fold overhang under and crimp decoratively.
Cut several small slashes in top crust to vent.
Sprinkle with additional sugar, if desired.
Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

English Raspberry Trifle

Ingredients

2 oz Soft raw brown sugar
1 tb Raw sugar or honey
; should be added
3 oz Self-raising wholemeal
; included
; slices and dipped
; strawberry diluted
2 oz Flaked almonds
A vanilla pod; split (or 5ml
; in lemon juice
; after cooking)
3 Free-range egg yolks
1/2 pt Whipping cream; whisked
1 oz Crystalised angelica; cut
1 ts Natural vanilla extract
3 Free-range egg whites; (the
; 1tsp vanilla
1 Red apple; washed, not
6 tb Sugar-free raspberry jam
; from concentrate
1/2 pt milk
; in the custard)
; cut into thin
1/4 pt Fruit juice; eg. apple and
1 Free-range egg
; extract, which
2 tb Cold water

Instructions

Heat oven to 200?C/400F/Gas 6. Line a 7in x 11in swiss roll tin with non-stick baking parchment. Whisk together one whole egg with sugar, water and vanilla extract. Gradually whisk in flour. With a clean whisk and in a separate bowl, whisk egg whites to a stiff foam. Use hand whisk to gently stir whites into flour mixture, a third at a time. Pour mixture into a lined tin, tilting tin to spread mixture evenly. Do not spread by hand, as air bubbles will be lost from the mixture. Cook for 8 minutes, until firm to touch. Turn out onto greaseproof paper. Remove lining paper. Spread cake with raspberry jam, and roll up firmly using greaseproof paper to assist. Cut cake into slices and arrange in a 2-pint glass bowl so that the spiral shapes can be seen from the outside. Fill with remaining cake to give a flat layer in the bowl. Pour fruit juice over and sprinkle with almonds. Press top flat with a spatula. For the custard : Use a fork to beat egg yolks with 60ml / 4tbsp of the milk. Put remaining milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour onto egg yolks and stir. Rinse pan and strain mixture back into it. Stir over a very low heat until liquid coats the back of a spoon. This will take about 5 minutes. It will be quite a thin custard. Do not boil as the custard will curdle. Pour over cake layer and leave to cool. To decorate: Spread half the cream flat over the cold trifle. Pipe a rosette of cream in the middle, and a circle of rosettes around the outside. Arrange apple slices vertically radiating out into a spiral on top of the trifle. Press a piece of angelica into each cream rosette.

Sun, 05 Jul 2026 00:00:00 GMT

English Raspberry Trifle

Ingredients

2 oz Soft raw brown sugar
1 tb Raw sugar or honey
; should be added
3 oz Self-raising wholemeal
; included
; slices and dipped
; strawberry diluted
2 oz Flaked almonds
A vanilla pod; split (or 5ml
; in lemon juice
; after cooking)
3 Free-range egg yolks
1/2 pt Whipping cream; whisked
1 oz Crystalised angelica; cut
1 ts Natural vanilla extract
3 Free-range egg whites; (the
; 1tsp vanilla
1 Red apple; washed, not
6 tb Sugar-free raspberry jam
; from concentrate
1/2 pt milk
; in the custard)
; cut into thin
1/4 pt Fruit juice; eg. apple and
1 Free-range egg
; extract, which
2 tb Cold water

Instructions

Heat oven to 200?C/400F/Gas 6. Line a 7in x 11in swiss roll tin with non-stick baking parchment. Whisk together one whole egg with sugar, water and vanilla extract. Gradually whisk in flour. With a clean whisk and in a separate bowl, whisk egg whites to a stiff foam. Use hand whisk to gently stir whites into flour mixture, a third at a time. Pour mixture into a lined tin, tilting tin to spread mixture evenly. Do not spread by hand, as air bubbles will be lost from the mixture. Cook for 8 minutes, until firm to touch. Turn out onto greaseproof paper. Remove lining paper. Spread cake with raspberry jam, and roll up firmly using greaseproof paper to assist. Cut cake into slices and arrange in a 2-pint glass bowl so that the spiral shapes can be seen from the outside. Fill with remaining cake to give a flat layer in the bowl. Pour fruit juice over and sprinkle with almonds. Press top flat with a spatula. For the custard : Use a fork to beat egg yolks with 60ml / 4tbsp of the milk. Put remaining milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour onto egg yolks and stir. Rinse pan and strain mixture back into it. Stir over a very low heat until liquid coats the back of a spoon. This will take about 5 minutes. It will be quite a thin custard. Do not boil as the custard will curdle. Pour over cake layer and leave to cool. To decorate: Spread half the cream flat over the cold trifle. Pipe a rosette of cream in the middle, and a circle of rosettes around the outside. Arrange apple slices vertically radiating out into a spiral on top of the trifle. Press a piece of angelica into each cream rosette.

Sun, 05 Jul 2026 00:00:00 GMT

English Raspberry Trifle

Ingredients

2 oz Soft raw brown sugar
1 tb Raw sugar or honey
; should be added
3 oz Self-raising wholemeal
; included
; slices and dipped
; strawberry diluted
2 oz Flaked almonds
A vanilla pod; split (or 5ml
; in lemon juice
; after cooking)
3 Free-range egg yolks
1/2 pt Whipping cream; whisked
1 oz Crystalised angelica; cut
1 ts Natural vanilla extract
3 Free-range egg whites; (the
; 1tsp vanilla
1 Red apple; washed, not
6 tb Sugar-free raspberry jam
; from concentrate
1/2 pt milk
; in the custard)
; cut into thin
1/4 pt Fruit juice; eg. apple and
1 Free-range egg
; extract, which
2 tb Cold water

Instructions

Heat oven to 200?C/400F/Gas 6. Line a 7in x 11in swiss roll tin with non-stick baking parchment. Whisk together one whole egg with sugar, water and vanilla extract. Gradually whisk in flour. With a clean whisk and in a separate bowl, whisk egg whites to a stiff foam. Use hand whisk to gently stir whites into flour mixture, a third at a time. Pour mixture into a lined tin, tilting tin to spread mixture evenly. Do not spread by hand, as air bubbles will be lost from the mixture. Cook for 8 minutes, until firm to touch. Turn out onto greaseproof paper. Remove lining paper. Spread cake with raspberry jam, and roll up firmly using greaseproof paper to assist. Cut cake into slices and arrange in a 2-pint glass bowl so that the spiral shapes can be seen from the outside. Fill with remaining cake to give a flat layer in the bowl. Pour fruit juice over and sprinkle with almonds. Press top flat with a spatula. For the custard : Use a fork to beat egg yolks with 60ml / 4tbsp of the milk. Put remaining milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour onto egg yolks and stir. Rinse pan and strain mixture back into it. Stir over a very low heat until liquid coats the back of a spoon. This will take about 5 minutes. It will be quite a thin custard. Do not boil as the custard will curdle. Pour over cake layer and leave to cool. To decorate: Spread half the cream flat over the cold trifle. Pipe a rosette of cream in the middle, and a circle of rosettes around the outside. Arrange apple slices vertically radiating out into a spiral on top of the trifle. Press a piece of angelica into each cream rosette.

Sun, 05 Jul 2026 00:00:00 GMT

English Raspberry Trifle

Ingredients

2 oz Soft raw brown sugar
1 tb Raw sugar or honey
; should be added
3 oz Self-raising wholemeal
; included
; slices and dipped
; strawberry diluted
2 oz Flaked almonds
A vanilla pod; split (or 5ml
; in lemon juice
; after cooking)
3 Free-range egg yolks
1/2 pt Whipping cream; whisked
1 oz Crystalised angelica; cut
1 ts Natural vanilla extract
3 Free-range egg whites; (the
; 1tsp vanilla
1 Red apple; washed, not
6 tb Sugar-free raspberry jam
; from concentrate
1/2 pt milk
; in the custard)
; cut into thin
1/4 pt Fruit juice; eg. apple and
1 Free-range egg
; extract, which
2 tb Cold water

Instructions

Heat oven to 200?C/400F/Gas 6. Line a 7in x 11in swiss roll tin with non-stick baking parchment. Whisk together one whole egg with sugar, water and vanilla extract. Gradually whisk in flour. With a clean whisk and in a separate bowl, whisk egg whites to a stiff foam. Use hand whisk to gently stir whites into flour mixture, a third at a time. Pour mixture into a lined tin, tilting tin to spread mixture evenly. Do not spread by hand, as air bubbles will be lost from the mixture. Cook for 8 minutes, until firm to touch. Turn out onto greaseproof paper. Remove lining paper. Spread cake with raspberry jam, and roll up firmly using greaseproof paper to assist. Cut cake into slices and arrange in a 2-pint glass bowl so that the spiral shapes can be seen from the outside. Fill with remaining cake to give a flat layer in the bowl. Pour fruit juice over and sprinkle with almonds. Press top flat with a spatula. For the custard : Use a fork to beat egg yolks with 60ml / 4tbsp of the milk. Put remaining milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour onto egg yolks and stir. Rinse pan and strain mixture back into it. Stir over a very low heat until liquid coats the back of a spoon. This will take about 5 minutes. It will be quite a thin custard. Do not boil as the custard will curdle. Pour over cake layer and leave to cool. To decorate: Spread half the cream flat over the cold trifle. Pipe a rosette of cream in the middle, and a circle of rosettes around the outside. Arrange apple slices vertically radiating out into a spiral on top of the trifle. Press a piece of angelica into each cream rosette.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry shortbread stack

Ingredients

200g of unsalted butter
100g of caster sugar
3 egg yolks
250g of plain flour
340g of frozen raspberries
175g of caster sugar
150ml of water
1 lemon, juiced
200ml of double cream
1 tbsp of icing sugar, plus extra for dusting
450g of raspberries

Instructions

Begin by preparing the shortbread biscuits. In a large bowl, cream together the butter and sugar until smooth. Add the egg yolks one at a time, mixing well until thoroughly incorporated
Rub in the flour by hand until the mixture comes together to form a dough. Divide into two, rolling each portion of dough into a 6cm sausage shape. Wrap each piece in cling film and transfer to the fridge to rest for at least 1 hour
Meanwhile, prepare the raspberry sauce. Place the raspberries in a saucepan and add the sugar, water and lemon juice
Bring to the boil, simmer for 10 minutes then remove from the heat and transfer to a blender. Blitz thoroughly, then strain through a sieve into a jar or suitable container and set aside to cool
Preheat the oven to 200°C/gas mark 6
Unwrap the rested shortbread dough sausages and roll each one out across a lightly floured surface into thin sheets. Using an 8cm pastry cutter, cut out up to 24 rounds of shortbread
Arrange the shortbread rounds over non-stick baking trays, leaving enough space between each one to allow for the biscuits to spread during cooking. Transfer to the oven and bake for 5 minutes
Once baked, remove the shortbread from the oven and leave to cool for 5 minutes. After this time, transfer the biscuits from the baking trays to a wire rack and leave to cool completely
Whip the double cream to stiff peaks while sprinkling in the icing sugar to sweeten. Transfer to a piping bag and store in the fridge if not using immediately
To assemble the stacks, place a shortbread round in the centre of each plate and arrange a circle of raspberries around the edge of the biscuit. Pipe cream into the centre and drizzle the sauce over the raspberries. Top with another shortbread round and repeat the process. Place another shortbread biscuit on top, dust with icing sugar and serve immediately

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry shortbread stack

Ingredients

200g of unsalted butter
100g of caster sugar
3 egg yolks
250g of plain flour
340g of frozen raspberries
175g of caster sugar
150ml of water
1 lemon, juiced
200ml of double cream
1 tbsp of icing sugar, plus extra for dusting
450g of raspberries

Instructions

Begin by preparing the shortbread biscuits. In a large bowl, cream together the butter and sugar until smooth. Add the egg yolks one at a time, mixing well until thoroughly incorporated
Rub in the flour by hand until the mixture comes together to form a dough. Divide into two, rolling each portion of dough into a 6cm sausage shape. Wrap each piece in cling film and transfer to the fridge to rest for at least 1 hour
Meanwhile, prepare the raspberry sauce. Place the raspberries in a saucepan and add the sugar, water and lemon juice
Bring to the boil, simmer for 10 minutes then remove from the heat and transfer to a blender. Blitz thoroughly, then strain through a sieve into a jar or suitable container and set aside to cool
Preheat the oven to 200°C/gas mark 6
Unwrap the rested shortbread dough sausages and roll each one out across a lightly floured surface into thin sheets. Using an 8cm pastry cutter, cut out up to 24 rounds of shortbread
Arrange the shortbread rounds over non-stick baking trays, leaving enough space between each one to allow for the biscuits to spread during cooking. Transfer to the oven and bake for 5 minutes
Once baked, remove the shortbread from the oven and leave to cool for 5 minutes. After this time, transfer the biscuits from the baking trays to a wire rack and leave to cool completely
Whip the double cream to stiff peaks while sprinkling in the icing sugar to sweeten. Transfer to a piping bag and store in the fridge if not using immediately
To assemble the stacks, place a shortbread round in the centre of each plate and arrange a circle of raspberries around the edge of the biscuit. Pipe cream into the centre and drizzle the sauce over the raspberries. Top with another shortbread round and repeat the process. Place another shortbread biscuit on top, dust with icing sugar and serve immediately

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry shortbread stack

Ingredients

200g of unsalted butter
100g of caster sugar
3 egg yolks
250g of plain flour
340g of frozen raspberries
175g of caster sugar
150ml of water
1 lemon, juiced
200ml of double cream
1 tbsp of icing sugar, plus extra for dusting
450g of raspberries

Instructions

Begin by preparing the shortbread biscuits. In a large bowl, cream together the butter and sugar until smooth. Add the egg yolks one at a time, mixing well until thoroughly incorporated
Rub in the flour by hand until the mixture comes together to form a dough. Divide into two, rolling each portion of dough into a 6cm sausage shape. Wrap each piece in cling film and transfer to the fridge to rest for at least 1 hour
Meanwhile, prepare the raspberry sauce. Place the raspberries in a saucepan and add the sugar, water and lemon juice
Bring to the boil, simmer for 10 minutes then remove from the heat and transfer to a blender. Blitz thoroughly, then strain through a sieve into a jar or suitable container and set aside to cool
Preheat the oven to 200°C/gas mark 6
Unwrap the rested shortbread dough sausages and roll each one out across a lightly floured surface into thin sheets. Using an 8cm pastry cutter, cut out up to 24 rounds of shortbread
Arrange the shortbread rounds over non-stick baking trays, leaving enough space between each one to allow for the biscuits to spread during cooking. Transfer to the oven and bake for 5 minutes
Once baked, remove the shortbread from the oven and leave to cool for 5 minutes. After this time, transfer the biscuits from the baking trays to a wire rack and leave to cool completely
Whip the double cream to stiff peaks while sprinkling in the icing sugar to sweeten. Transfer to a piping bag and store in the fridge if not using immediately
To assemble the stacks, place a shortbread round in the centre of each plate and arrange a circle of raspberries around the edge of the biscuit. Pipe cream into the centre and drizzle the sauce over the raspberries. Top with another shortbread round and repeat the process. Place another shortbread biscuit on top, dust with icing sugar and serve immediately

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry shortbread stack

Ingredients

200g of unsalted butter
100g of caster sugar
3 egg yolks
250g of plain flour
340g of frozen raspberries
175g of caster sugar
150ml of water
1 lemon, juiced
200ml of double cream
1 tbsp of icing sugar, plus extra for dusting
450g of raspberries

Instructions

Begin by preparing the shortbread biscuits. In a large bowl, cream together the butter and sugar until smooth. Add the egg yolks one at a time, mixing well until thoroughly incorporated
Rub in the flour by hand until the mixture comes together to form a dough. Divide into two, rolling each portion of dough into a 6cm sausage shape. Wrap each piece in cling film and transfer to the fridge to rest for at least 1 hour
Meanwhile, prepare the raspberry sauce. Place the raspberries in a saucepan and add the sugar, water and lemon juice
Bring to the boil, simmer for 10 minutes then remove from the heat and transfer to a blender. Blitz thoroughly, then strain through a sieve into a jar or suitable container and set aside to cool
Preheat the oven to 200°C/gas mark 6
Unwrap the rested shortbread dough sausages and roll each one out across a lightly floured surface into thin sheets. Using an 8cm pastry cutter, cut out up to 24 rounds of shortbread
Arrange the shortbread rounds over non-stick baking trays, leaving enough space between each one to allow for the biscuits to spread during cooking. Transfer to the oven and bake for 5 minutes
Once baked, remove the shortbread from the oven and leave to cool for 5 minutes. After this time, transfer the biscuits from the baking trays to a wire rack and leave to cool completely
Whip the double cream to stiff peaks while sprinkling in the icing sugar to sweeten. Transfer to a piping bag and store in the fridge if not using immediately
To assemble the stacks, place a shortbread round in the centre of each plate and arrange a circle of raspberries around the edge of the biscuit. Pipe cream into the centre and drizzle the sauce over the raspberries. Top with another shortbread round and repeat the process. Place another shortbread biscuit on top, dust with icing sugar and serve immediately

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crepe Cake with Nectarines and Cream

Ingredients

12 ounces fresh raspberries
1 3/4 cup all purpose flour
3 tablespoons granulated sugar
1 teaspoon coarse salt
3 large eggs
2 cups milk plus up to 1/4 cup more for thinning
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter melted and cooled, plus more for pan
1 cup heavy cream
1 cup sour cream
3/4 cup confectioners sugar
1 1/2 lbs nectarines or peaches pitted and thinly sliced (about 5 cups)
6 ounces fresh raspberries slightly crushed
2 tablespoons sliced almonds

Instructions

Crepes: Puree raspberries in a food processor until smooth. Pass through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible (you should have 1 cup).
Whisk together flour, granulated sugar, and salt in a bowl. Whisk together eggs, 2 cups milk, and vanilla in another bowl. Pour milk mixture into flour mixture; whisk to combine. Whisk in melted butter and raspberry puree. Pass mixture through sieve, then refrigerate until well chilled, at least 2 hours. Batter should have consistency of thick heavy cream; if needed, whisk in more milk to thin.
Heat a 10-inch nonstick skillet over medium-high heat. Brush very lightly with butter. Pour in 1/3 cup batter while turning and tilting skillet quickly to coat bottom evenly. Cook until edges of crepe are golden and top is dry, about 1 minute, 30 seconds. Run a spatula around edge to loosen, then flip over. Cook until bottom is firm and golden in spots, about 20 seconds. Transfer to a plate; repeat with remaining batter, brushing pan with butter, if needed, and lowering heat to medium if crepes are browning too quickly. Stack crepes with a sheet of parchment between each.
Cream: Whisk together heavy cream, sour cream, and confectioners' sugar in a bowl just until firm peaks form.
Assembly: Place 1 crepe on a serving plate or cake stand. Spread 3 tablespoons cream mixture on top. Arrange a scant 3/4 cup nectarine slices to cover most of crepe. Scatter some raspberries on top. Spread with 3 more tablespoons cream. Place a second crepe on top, pressing to flatten and spread cream to edges. Continue layering cream, fruit, more cream, and crêpes, using 8 crepes total and all the fruit. Spoon remaining cream on top. Sprinkle with almonds and refrigerate until set, at least 3 hours and up to 8 hours. Cut into slices; serve.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crepe Cake with Nectarines and Cream

Ingredients

12 ounces fresh raspberries
1 3/4 cup all purpose flour
3 tablespoons granulated sugar
1 teaspoon coarse salt
3 large eggs
2 cups milk plus up to 1/4 cup more for thinning
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter melted and cooled, plus more for pan
1 cup heavy cream
1 cup sour cream
3/4 cup confectioners sugar
1 1/2 lbs nectarines or peaches pitted and thinly sliced (about 5 cups)
6 ounces fresh raspberries slightly crushed
2 tablespoons sliced almonds

Instructions

Crepes: Puree raspberries in a food processor until smooth. Pass through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible (you should have 1 cup).
Whisk together flour, granulated sugar, and salt in a bowl. Whisk together eggs, 2 cups milk, and vanilla in another bowl. Pour milk mixture into flour mixture; whisk to combine. Whisk in melted butter and raspberry puree. Pass mixture through sieve, then refrigerate until well chilled, at least 2 hours. Batter should have consistency of thick heavy cream; if needed, whisk in more milk to thin.
Heat a 10-inch nonstick skillet over medium-high heat. Brush very lightly with butter. Pour in 1/3 cup batter while turning and tilting skillet quickly to coat bottom evenly. Cook until edges of crepe are golden and top is dry, about 1 minute, 30 seconds. Run a spatula around edge to loosen, then flip over. Cook until bottom is firm and golden in spots, about 20 seconds. Transfer to a plate; repeat with remaining batter, brushing pan with butter, if needed, and lowering heat to medium if crepes are browning too quickly. Stack crepes with a sheet of parchment between each.
Cream: Whisk together heavy cream, sour cream, and confectioners' sugar in a bowl just until firm peaks form.
Assembly: Place 1 crepe on a serving plate or cake stand. Spread 3 tablespoons cream mixture on top. Arrange a scant 3/4 cup nectarine slices to cover most of crepe. Scatter some raspberries on top. Spread with 3 more tablespoons cream. Place a second crepe on top, pressing to flatten and spread cream to edges. Continue layering cream, fruit, more cream, and crêpes, using 8 crepes total and all the fruit. Spoon remaining cream on top. Sprinkle with almonds and refrigerate until set, at least 3 hours and up to 8 hours. Cut into slices; serve.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crepe Cake with Nectarines and Cream

Ingredients

12 ounces fresh raspberries
1 3/4 cup all purpose flour
3 tablespoons granulated sugar
1 teaspoon coarse salt
3 large eggs
2 cups milk plus up to 1/4 cup more for thinning
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter melted and cooled, plus more for pan
1 cup heavy cream
1 cup sour cream
3/4 cup confectioners sugar
1 1/2 lbs nectarines or peaches pitted and thinly sliced (about 5 cups)
6 ounces fresh raspberries slightly crushed
2 tablespoons sliced almonds

Instructions

Crepes: Puree raspberries in a food processor until smooth. Pass through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible (you should have 1 cup).
Whisk together flour, granulated sugar, and salt in a bowl. Whisk together eggs, 2 cups milk, and vanilla in another bowl. Pour milk mixture into flour mixture; whisk to combine. Whisk in melted butter and raspberry puree. Pass mixture through sieve, then refrigerate until well chilled, at least 2 hours. Batter should have consistency of thick heavy cream; if needed, whisk in more milk to thin.
Heat a 10-inch nonstick skillet over medium-high heat. Brush very lightly with butter. Pour in 1/3 cup batter while turning and tilting skillet quickly to coat bottom evenly. Cook until edges of crepe are golden and top is dry, about 1 minute, 30 seconds. Run a spatula around edge to loosen, then flip over. Cook until bottom is firm and golden in spots, about 20 seconds. Transfer to a plate; repeat with remaining batter, brushing pan with butter, if needed, and lowering heat to medium if crepes are browning too quickly. Stack crepes with a sheet of parchment between each.
Cream: Whisk together heavy cream, sour cream, and confectioners' sugar in a bowl just until firm peaks form.
Assembly: Place 1 crepe on a serving plate or cake stand. Spread 3 tablespoons cream mixture on top. Arrange a scant 3/4 cup nectarine slices to cover most of crepe. Scatter some raspberries on top. Spread with 3 more tablespoons cream. Place a second crepe on top, pressing to flatten and spread cream to edges. Continue layering cream, fruit, more cream, and crêpes, using 8 crepes total and all the fruit. Spoon remaining cream on top. Sprinkle with almonds and refrigerate until set, at least 3 hours and up to 8 hours. Cut into slices; serve.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crepe Cake with Nectarines and Cream

Ingredients

12 ounces fresh raspberries
1 3/4 cup all purpose flour
3 tablespoons granulated sugar
1 teaspoon coarse salt
3 large eggs
2 cups milk plus up to 1/4 cup more for thinning
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter melted and cooled, plus more for pan
1 cup heavy cream
1 cup sour cream
3/4 cup confectioners sugar
1 1/2 lbs nectarines or peaches pitted and thinly sliced (about 5 cups)
6 ounces fresh raspberries slightly crushed
2 tablespoons sliced almonds

Instructions

Crepes: Puree raspberries in a food processor until smooth. Pass through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible (you should have 1 cup).
Whisk together flour, granulated sugar, and salt in a bowl. Whisk together eggs, 2 cups milk, and vanilla in another bowl. Pour milk mixture into flour mixture; whisk to combine. Whisk in melted butter and raspberry puree. Pass mixture through sieve, then refrigerate until well chilled, at least 2 hours. Batter should have consistency of thick heavy cream; if needed, whisk in more milk to thin.
Heat a 10-inch nonstick skillet over medium-high heat. Brush very lightly with butter. Pour in 1/3 cup batter while turning and tilting skillet quickly to coat bottom evenly. Cook until edges of crepe are golden and top is dry, about 1 minute, 30 seconds. Run a spatula around edge to loosen, then flip over. Cook until bottom is firm and golden in spots, about 20 seconds. Transfer to a plate; repeat with remaining batter, brushing pan with butter, if needed, and lowering heat to medium if crepes are browning too quickly. Stack crepes with a sheet of parchment between each.
Cream: Whisk together heavy cream, sour cream, and confectioners' sugar in a bowl just until firm peaks form.
Assembly: Place 1 crepe on a serving plate or cake stand. Spread 3 tablespoons cream mixture on top. Arrange a scant 3/4 cup nectarine slices to cover most of crepe. Scatter some raspberries on top. Spread with 3 more tablespoons cream. Place a second crepe on top, pressing to flatten and spread cream to edges. Continue layering cream, fruit, more cream, and crêpes, using 8 crepes total and all the fruit. Spoon remaining cream on top. Sprinkle with almonds and refrigerate until set, at least 3 hours and up to 8 hours. Cut into slices; serve.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Crumb Pie

Ingredients

1 (9 inch) basic flaky pastry shells (single crust)
4 cups fresh raspberries
1/2 cup sugar, plus
3 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 -3 tablespoons seedless raspberry jam
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
peach ice cream or strawberry ice cream

Instructions

Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
Spread the raspberry jam inside the chilled pie shell.
Scrape the filling into the shell, smoothing the fruit with a spoon.
Place the pie on the center oven rack and bake for 25 minutes.
Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
Take pie from oven and lower temp to 375°.
Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
Slide a large foil-lined baking sheet onto the rack below to catch spills.
Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
Transfer pie to a wire rack; let cool.
Serve barely warm or at room temperature with ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Crumb Pie

Ingredients

1 (9 inch) basic flaky pastry shells (single crust)
4 cups fresh raspberries
1/2 cup sugar, plus
3 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 -3 tablespoons seedless raspberry jam
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
peach ice cream or strawberry ice cream

Instructions

Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
Spread the raspberry jam inside the chilled pie shell.
Scrape the filling into the shell, smoothing the fruit with a spoon.
Place the pie on the center oven rack and bake for 25 minutes.
Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
Take pie from oven and lower temp to 375°.
Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
Slide a large foil-lined baking sheet onto the rack below to catch spills.
Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
Transfer pie to a wire rack; let cool.
Serve barely warm or at room temperature with ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Crumb Pie

Ingredients

1 (9 inch) basic flaky pastry shells (single crust)
4 cups fresh raspberries
1/2 cup sugar, plus
3 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 -3 tablespoons seedless raspberry jam
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
peach ice cream or strawberry ice cream

Instructions

Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
Spread the raspberry jam inside the chilled pie shell.
Scrape the filling into the shell, smoothing the fruit with a spoon.
Place the pie on the center oven rack and bake for 25 minutes.
Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
Take pie from oven and lower temp to 375°.
Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
Slide a large foil-lined baking sheet onto the rack below to catch spills.
Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
Transfer pie to a wire rack; let cool.
Serve barely warm or at room temperature with ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Fresh Raspberry Crumb Pie

Ingredients

1 (9 inch) basic flaky pastry shells (single crust)
4 cups fresh raspberries
1/2 cup sugar, plus
3 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 -3 tablespoons seedless raspberry jam
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
peach ice cream or strawberry ice cream

Instructions

Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
Spread the raspberry jam inside the chilled pie shell.
Scrape the filling into the shell, smoothing the fruit with a spoon.
Place the pie on the center oven rack and bake for 25 minutes.
Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
Take pie from oven and lower temp to 375°.
Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
Slide a large foil-lined baking sheet onto the rack below to catch spills.
Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
Transfer pie to a wire rack; let cool.
Serve barely warm or at room temperature with ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Low Fat Microwave Blueberry Muffins!!!!!

Ingredients

1 cup plain flour
1 cup wholemeal self-rising flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mixed spice
1 egg white
1 1/2 cups buttermilk
6 teaspoons vegetable oil
1 1/4 cups fresh blueberries or 1 1/4 cups frozen blueberries

Instructions

Line 6 custard cups with 2 paper liners per cup.
In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate.
of soda, and spices. Set aside.
In a small bowl, whisk together egg white, buttermilk, and oil.
Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
Using half the mixture, fill each cup half full.
Microwave on HIGH (90-100%) for 2 minutes. Rotate cups.
Microwave on HIGH until tops are springy, about 2 minutes.
Remove muffins from cup. Repeat until all remaining mixture is used.

Sun, 05 Jul 2026 00:00:00 GMT

Low Fat Microwave Blueberry Muffins!!!!!

Ingredients

1 cup plain flour
1 cup wholemeal self-rising flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mixed spice
1 egg white
1 1/2 cups buttermilk
6 teaspoons vegetable oil
1 1/4 cups fresh blueberries or 1 1/4 cups frozen blueberries

Instructions

Line 6 custard cups with 2 paper liners per cup.
In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate.
of soda, and spices. Set aside.
In a small bowl, whisk together egg white, buttermilk, and oil.
Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
Using half the mixture, fill each cup half full.
Microwave on HIGH (90-100%) for 2 minutes. Rotate cups.
Microwave on HIGH until tops are springy, about 2 minutes.
Remove muffins from cup. Repeat until all remaining mixture is used.

Sun, 05 Jul 2026 00:00:00 GMT

Low Fat Microwave Blueberry Muffins!!!!!

Ingredients

1 cup plain flour
1 cup wholemeal self-rising flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mixed spice
1 egg white
1 1/2 cups buttermilk
6 teaspoons vegetable oil
1 1/4 cups fresh blueberries or 1 1/4 cups frozen blueberries

Instructions

Line 6 custard cups with 2 paper liners per cup.
In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate.
of soda, and spices. Set aside.
In a small bowl, whisk together egg white, buttermilk, and oil.
Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
Using half the mixture, fill each cup half full.
Microwave on HIGH (90-100%) for 2 minutes. Rotate cups.
Microwave on HIGH until tops are springy, about 2 minutes.
Remove muffins from cup. Repeat until all remaining mixture is used.

Sun, 05 Jul 2026 00:00:00 GMT

Low Fat Microwave Blueberry Muffins!!!!!

Ingredients

1 cup plain flour
1 cup wholemeal self-rising flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mixed spice
1 egg white
1 1/2 cups buttermilk
6 teaspoons vegetable oil
1 1/4 cups fresh blueberries or 1 1/4 cups frozen blueberries

Instructions

Line 6 custard cups with 2 paper liners per cup.
In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate.
of soda, and spices. Set aside.
In a small bowl, whisk together egg white, buttermilk, and oil.
Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
Using half the mixture, fill each cup half full.
Microwave on HIGH (90-100%) for 2 minutes. Rotate cups.
Microwave on HIGH until tops are springy, about 2 minutes.
Remove muffins from cup. Repeat until all remaining mixture is used.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and cinnamon squares

Ingredients

225 g (8oz) butter, softened
225 g (8oz) caster sugar
225 g (8oz) ground almonds
225 g (8oz) self-raising flour
1 medium egg
1 medium egg yolk
1 tbsp. cinnamon
250 g (9oz) raspberries
100 g (3 ½oz) icing sugar
4-5tsp lemon juice
pink food colouring gel (we used Dr Oetker)
freeze-dried raspberries, to decorate (optional)

Instructions

Preheat oven to 180°C (160° fan) mark 4. Grease and line the base of a 23cm (9in) square cake tin. Beat together the butter, sugar, almonds, flour, egg, egg yolk and cinnamon until well combined.
Put a third of the mixture into the tin and press down firmly until you have an even layer. Scatter the raspberries over the base, then spread the remaining two-thirds of the mixture over the raspberries, covering them as much as possible (don’t worry if some poke through the top). Bake for 40-45min until firm, golden and lightly springy. Leave to cool completely in the tin.
To make the icing, sift the icing sugar into a bowl. Stir in enough lemon juice so that it’s runny enough to drizzle over the squares but thick enough to not run down the sides. Add the food colour drop by drop until it turns pale pink – go carefully. Remove cake from the tin, drizzle over the icing and sprinkle with freeze-dried raspberries, if you like, before slicing into squares.
Like this? You'll love...
Swirled cinnamon rolls
16 very easy baking recipes
Best cupcake recipes

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and cinnamon squares

Ingredients

225 g (8oz) butter, softened
225 g (8oz) caster sugar
225 g (8oz) ground almonds
225 g (8oz) self-raising flour
1 medium egg
1 medium egg yolk
1 tbsp. cinnamon
250 g (9oz) raspberries
100 g (3 ½oz) icing sugar
4-5tsp lemon juice
pink food colouring gel (we used Dr Oetker)
freeze-dried raspberries, to decorate (optional)

Instructions

Preheat oven to 180°C (160° fan) mark 4. Grease and line the base of a 23cm (9in) square cake tin. Beat together the butter, sugar, almonds, flour, egg, egg yolk and cinnamon until well combined.
Put a third of the mixture into the tin and press down firmly until you have an even layer. Scatter the raspberries over the base, then spread the remaining two-thirds of the mixture over the raspberries, covering them as much as possible (don’t worry if some poke through the top). Bake for 40-45min until firm, golden and lightly springy. Leave to cool completely in the tin.
To make the icing, sift the icing sugar into a bowl. Stir in enough lemon juice so that it’s runny enough to drizzle over the squares but thick enough to not run down the sides. Add the food colour drop by drop until it turns pale pink – go carefully. Remove cake from the tin, drizzle over the icing and sprinkle with freeze-dried raspberries, if you like, before slicing into squares.
Like this? You'll love...
Swirled cinnamon rolls
16 very easy baking recipes
Best cupcake recipes

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and cinnamon squares

Ingredients

225 g (8oz) butter, softened
225 g (8oz) caster sugar
225 g (8oz) ground almonds
225 g (8oz) self-raising flour
1 medium egg
1 medium egg yolk
1 tbsp. cinnamon
250 g (9oz) raspberries
100 g (3 ½oz) icing sugar
4-5tsp lemon juice
pink food colouring gel (we used Dr Oetker)
freeze-dried raspberries, to decorate (optional)

Instructions

Preheat oven to 180°C (160° fan) mark 4. Grease and line the base of a 23cm (9in) square cake tin. Beat together the butter, sugar, almonds, flour, egg, egg yolk and cinnamon until well combined.
Put a third of the mixture into the tin and press down firmly until you have an even layer. Scatter the raspberries over the base, then spread the remaining two-thirds of the mixture over the raspberries, covering them as much as possible (don’t worry if some poke through the top). Bake for 40-45min until firm, golden and lightly springy. Leave to cool completely in the tin.
To make the icing, sift the icing sugar into a bowl. Stir in enough lemon juice so that it’s runny enough to drizzle over the squares but thick enough to not run down the sides. Add the food colour drop by drop until it turns pale pink – go carefully. Remove cake from the tin, drizzle over the icing and sprinkle with freeze-dried raspberries, if you like, before slicing into squares.
Like this? You'll love...
Swirled cinnamon rolls
16 very easy baking recipes
Best cupcake recipes

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry and cinnamon squares

Ingredients

225 g (8oz) butter, softened
225 g (8oz) caster sugar
225 g (8oz) ground almonds
225 g (8oz) self-raising flour
1 medium egg
1 medium egg yolk
1 tbsp. cinnamon
250 g (9oz) raspberries
100 g (3 ½oz) icing sugar
4-5tsp lemon juice
pink food colouring gel (we used Dr Oetker)
freeze-dried raspberries, to decorate (optional)

Instructions

Preheat oven to 180°C (160° fan) mark 4. Grease and line the base of a 23cm (9in) square cake tin. Beat together the butter, sugar, almonds, flour, egg, egg yolk and cinnamon until well combined.
Put a third of the mixture into the tin and press down firmly until you have an even layer. Scatter the raspberries over the base, then spread the remaining two-thirds of the mixture over the raspberries, covering them as much as possible (don’t worry if some poke through the top). Bake for 40-45min until firm, golden and lightly springy. Leave to cool completely in the tin.
To make the icing, sift the icing sugar into a bowl. Stir in enough lemon juice so that it’s runny enough to drizzle over the squares but thick enough to not run down the sides. Add the food colour drop by drop until it turns pale pink – go carefully. Remove cake from the tin, drizzle over the icing and sprinkle with freeze-dried raspberries, if you like, before slicing into squares.
Like this? You'll love...
Swirled cinnamon rolls
16 very easy baking recipes
Best cupcake recipes

Sun, 05 Jul 2026 00:00:00 GMT

RASPBERRY KISS

Ingredients

1 cup Frozen Raspberries
1 Grapefruit fresh squeezed
1 Small Zucchini peeled
2 tablespoon to 1/4C Raw Almonds
1 cup Unsweetened Almond or Coconut Milk from a carton not a can
Ice as needed

Instructions

Add all ingredients to blender, blend until smooth. Put in freezer just until chilled.

Sun, 05 Jul 2026 00:00:00 GMT

RASPBERRY KISS

Ingredients

1 cup Frozen Raspberries
1 Grapefruit fresh squeezed
1 Small Zucchini peeled
2 tablespoon to 1/4C Raw Almonds
1 cup Unsweetened Almond or Coconut Milk from a carton not a can
Ice as needed

Instructions

Add all ingredients to blender, blend until smooth. Put in freezer just until chilled.

Sun, 05 Jul 2026 00:00:00 GMT

RASPBERRY KISS

Ingredients

1 cup Frozen Raspberries
1 Grapefruit fresh squeezed
1 Small Zucchini peeled
2 tablespoon to 1/4C Raw Almonds
1 cup Unsweetened Almond or Coconut Milk from a carton not a can
Ice as needed

Instructions

Add all ingredients to blender, blend until smooth. Put in freezer just until chilled.

Sun, 05 Jul 2026 00:00:00 GMT

RASPBERRY KISS

Ingredients

1 cup Frozen Raspberries
1 Grapefruit fresh squeezed
1 Small Zucchini peeled
2 tablespoon to 1/4C Raw Almonds
1 cup Unsweetened Almond or Coconut Milk from a carton not a can
Ice as needed

Instructions

Add all ingredients to blender, blend until smooth. Put in freezer just until chilled.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Ingredients

Cooking spray
3 c. cake flour, spooned and leveled, plus more for pans
1 tbsp. baking powder
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 c. fresh raspberries, divided, plus more for decorating
4 large eggs
2 tsp. pure vanilla extract
3/4 c. Buttermilk
3 drops pink food coloring, optional
3 tbsp. seedless raspberry preserves
meringue kisses and edible flowers, for decorating
1/2 c. (1 stick) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1/4 c. fresh raspberries
1 tsp. pure vanilla extract
1/2 tsp. Kosher salt
3 c. confectioners’ sugar

Instructions

Make the frosting: Beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Ingredients

Cooking spray
3 c. cake flour, spooned and leveled, plus more for pans
1 tbsp. baking powder
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 c. fresh raspberries, divided, plus more for decorating
4 large eggs
2 tsp. pure vanilla extract
3/4 c. Buttermilk
3 drops pink food coloring, optional
3 tbsp. seedless raspberry preserves
meringue kisses and edible flowers, for decorating
1/2 c. (1 stick) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1/4 c. fresh raspberries
1 tsp. pure vanilla extract
1/2 tsp. Kosher salt
3 c. confectioners’ sugar

Instructions

Make the frosting: Beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Ingredients

Cooking spray
3 c. cake flour, spooned and leveled, plus more for pans
1 tbsp. baking powder
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 c. fresh raspberries, divided, plus more for decorating
4 large eggs
2 tsp. pure vanilla extract
3/4 c. Buttermilk
3 drops pink food coloring, optional
3 tbsp. seedless raspberry preserves
meringue kisses and edible flowers, for decorating
1/2 c. (1 stick) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1/4 c. fresh raspberries
1 tsp. pure vanilla extract
1/2 tsp. Kosher salt
3 c. confectioners’ sugar

Instructions

Make the frosting: Beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Ingredients

Cooking spray
3 c. cake flour, spooned and leveled, plus more for pans
1 tbsp. baking powder
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 c. fresh raspberries, divided, plus more for decorating
4 large eggs
2 tsp. pure vanilla extract
3/4 c. Buttermilk
3 drops pink food coloring, optional
3 tbsp. seedless raspberry preserves
meringue kisses and edible flowers, for decorating
1/2 c. (1 stick) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1/4 c. fresh raspberries
1 tsp. pure vanilla extract
1/2 tsp. Kosher salt
3 c. confectioners’ sugar

Instructions

Make the frosting: Beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.

Sun, 05 Jul 2026 00:00:00 GMT

Banana-Raspberry Cake with Lemon Frosting

Ingredients

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 ⅓ cups granulated sugar
¼ cup butter, softened
3 large eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
¾ cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
½ teaspoon vanilla extract
Dash of salt
2 ½ cups powdered sugar, sifted
1 ½ cups fresh raspberries (optional)

Instructions

Preheat oven to 350°.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Banana-Raspberry Cake with Lemon Frosting

Ingredients

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 ⅓ cups granulated sugar
¼ cup butter, softened
3 large eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
¾ cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
½ teaspoon vanilla extract
Dash of salt
2 ½ cups powdered sugar, sifted
1 ½ cups fresh raspberries (optional)

Instructions

Preheat oven to 350°.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Banana-Raspberry Cake with Lemon Frosting

Ingredients

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 ⅓ cups granulated sugar
¼ cup butter, softened
3 large eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
¾ cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
½ teaspoon vanilla extract
Dash of salt
2 ½ cups powdered sugar, sifted
1 ½ cups fresh raspberries (optional)

Instructions

Preheat oven to 350°.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Banana-Raspberry Cake with Lemon Frosting

Ingredients

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 ⅓ cups granulated sugar
¼ cup butter, softened
3 large eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract
Frosting:
¾ cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
½ teaspoon vanilla extract
Dash of salt
2 ½ cups powdered sugar, sifted
1 ½ cups fresh raspberries (optional)

Instructions

Preheat oven to 350°.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

Luscious Lemon Curd With Raspberries Recipe

Ingredients

4 whole egg yolks
4 whole eggs
4 lemon juiced
1/2 cup sugar
1/4 lb butter, cut in small pieces
Fresh Raspberries
Mint leaves for garnish

Instructions

Combine egg, yolks, sugar and lemon juice in stainless steeel bowl
Place bowl directly on burner over medium heat, whisking constantly for about 3 minutes or until mixture gets frothy and thick
Be careful not to scramble the eggs but make sure mixture gets noticeable thicker
Remove the bowl from the burner and whisk in butter pieces
Stir well to incorporate
While still warm spoon into some wine glasses
Let cool in the glasses
When cool, top with raspberries and fresh mint
mixture will also thicken with cooling

Sun, 05 Jul 2026 00:00:00 GMT

Luscious Lemon Curd With Raspberries Recipe

Ingredients

4 whole egg yolks
4 whole eggs
4 lemon juiced
1/2 cup sugar
1/4 lb butter, cut in small pieces
Fresh Raspberries
Mint leaves for garnish

Instructions

Combine egg, yolks, sugar and lemon juice in stainless steeel bowl
Place bowl directly on burner over medium heat, whisking constantly for about 3 minutes or until mixture gets frothy and thick
Be careful not to scramble the eggs but make sure mixture gets noticeable thicker
Remove the bowl from the burner and whisk in butter pieces
Stir well to incorporate
While still warm spoon into some wine glasses
Let cool in the glasses
When cool, top with raspberries and fresh mint
mixture will also thicken with cooling

Sun, 05 Jul 2026 00:00:00 GMT

Luscious Lemon Curd With Raspberries Recipe

Ingredients

4 whole egg yolks
4 whole eggs
4 lemon juiced
1/2 cup sugar
1/4 lb butter, cut in small pieces
Fresh Raspberries
Mint leaves for garnish

Instructions

Combine egg, yolks, sugar and lemon juice in stainless steeel bowl
Place bowl directly on burner over medium heat, whisking constantly for about 3 minutes or until mixture gets frothy and thick
Be careful not to scramble the eggs but make sure mixture gets noticeable thicker
Remove the bowl from the burner and whisk in butter pieces
Stir well to incorporate
While still warm spoon into some wine glasses
Let cool in the glasses
When cool, top with raspberries and fresh mint
mixture will also thicken with cooling

Sun, 05 Jul 2026 00:00:00 GMT

Luscious Lemon Curd With Raspberries Recipe

Ingredients

4 whole egg yolks
4 whole eggs
4 lemon juiced
1/2 cup sugar
1/4 lb butter, cut in small pieces
Fresh Raspberries
Mint leaves for garnish

Instructions

Combine egg, yolks, sugar and lemon juice in stainless steeel bowl
Place bowl directly on burner over medium heat, whisking constantly for about 3 minutes or until mixture gets frothy and thick
Be careful not to scramble the eggs but make sure mixture gets noticeable thicker
Remove the bowl from the burner and whisk in butter pieces
Stir well to incorporate
While still warm spoon into some wine glasses
Let cool in the glasses
When cool, top with raspberries and fresh mint
mixture will also thicken with cooling

Sun, 05 Jul 2026 00:00:00 GMT

Ready, Set, Dessert - Fast Fruity Delight

Ingredients

1 (4 ounce) package raspberry gelatin powder or 1 (4 ounce) package blueberry gelatin
3/4 cup boiling water
2 cups frozen raspberries or 2 cups frozen blueberries
1 cup non-dairy whipped topping
slivered almonds or any other nuts, garnish

Instructions

Stir boiling water into package of gelatin in a large bowl at least 2 minutes, until completely dissolved.
Add frozen fruit, stir until gelatin starts to thicken.
In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.
Spoon whipped topping mixture evenly into 4 dessert cups.
Spoon remaining gelatin and fruit mixture over whipped topping mixture in each cup.
Refrigerate 15 minutes or until set.

Sun, 05 Jul 2026 00:00:00 GMT

Ready, Set, Dessert - Fast Fruity Delight

Ingredients

1 (4 ounce) package raspberry gelatin powder or 1 (4 ounce) package blueberry gelatin
3/4 cup boiling water
2 cups frozen raspberries or 2 cups frozen blueberries
1 cup non-dairy whipped topping
slivered almonds or any other nuts, garnish

Instructions

Stir boiling water into package of gelatin in a large bowl at least 2 minutes, until completely dissolved.
Add frozen fruit, stir until gelatin starts to thicken.
In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.
Spoon whipped topping mixture evenly into 4 dessert cups.
Spoon remaining gelatin and fruit mixture over whipped topping mixture in each cup.
Refrigerate 15 minutes or until set.

Sun, 05 Jul 2026 00:00:00 GMT

Ready, Set, Dessert - Fast Fruity Delight

Ingredients

1 (4 ounce) package raspberry gelatin powder or 1 (4 ounce) package blueberry gelatin
3/4 cup boiling water
2 cups frozen raspberries or 2 cups frozen blueberries
1 cup non-dairy whipped topping
slivered almonds or any other nuts, garnish

Instructions

Stir boiling water into package of gelatin in a large bowl at least 2 minutes, until completely dissolved.
Add frozen fruit, stir until gelatin starts to thicken.
In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.
Spoon whipped topping mixture evenly into 4 dessert cups.
Spoon remaining gelatin and fruit mixture over whipped topping mixture in each cup.
Refrigerate 15 minutes or until set.

Sun, 05 Jul 2026 00:00:00 GMT

Ready, Set, Dessert - Fast Fruity Delight

Ingredients

1 (4 ounce) package raspberry gelatin powder or 1 (4 ounce) package blueberry gelatin
3/4 cup boiling water
2 cups frozen raspberries or 2 cups frozen blueberries
1 cup non-dairy whipped topping
slivered almonds or any other nuts, garnish

Instructions

Stir boiling water into package of gelatin in a large bowl at least 2 minutes, until completely dissolved.
Add frozen fruit, stir until gelatin starts to thicken.
In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.
Spoon whipped topping mixture evenly into 4 dessert cups.
Spoon remaining gelatin and fruit mixture over whipped topping mixture in each cup.
Refrigerate 15 minutes or until set.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry Muffins with Almond Streusel

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp Salt
2 cups vanilla low-fat yogurt
1/2 cup 2% milk
3 tbsp canola oil
2 tsp vanilla extract
1 large Egg lightly beaten
1 1/2 cups fresh blueberries
1 Cooking spray
1/4 cup all-purpose flour
1/4 cup slivered almonds chopped
1 tbsp brown sugar
1 tbsp Butter melted

Instructions

1. Preheat oven to 400 degrees.
2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, granulated sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg; stirring with a whisk. Add yogurt mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of the 30 muffin cups coated with cooking spray.
3. To prepare streusel, combine 1/4 cup flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in centre. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry Muffins with Almond Streusel

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp Salt
2 cups vanilla low-fat yogurt
1/2 cup 2% milk
3 tbsp canola oil
2 tsp vanilla extract
1 large Egg lightly beaten
1 1/2 cups fresh blueberries
1 Cooking spray
1/4 cup all-purpose flour
1/4 cup slivered almonds chopped
1 tbsp brown sugar
1 tbsp Butter melted

Instructions

1. Preheat oven to 400 degrees.
2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, granulated sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg; stirring with a whisk. Add yogurt mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of the 30 muffin cups coated with cooking spray.
3. To prepare streusel, combine 1/4 cup flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in centre. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry Muffins with Almond Streusel

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp Salt
2 cups vanilla low-fat yogurt
1/2 cup 2% milk
3 tbsp canola oil
2 tsp vanilla extract
1 large Egg lightly beaten
1 1/2 cups fresh blueberries
1 Cooking spray
1/4 cup all-purpose flour
1/4 cup slivered almonds chopped
1 tbsp brown sugar
1 tbsp Butter melted

Instructions

1. Preheat oven to 400 degrees.
2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, granulated sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg; stirring with a whisk. Add yogurt mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of the 30 muffin cups coated with cooking spray.
3. To prepare streusel, combine 1/4 cup flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in centre. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Blueberry Muffins with Almond Streusel

Ingredients

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp Salt
2 cups vanilla low-fat yogurt
1/2 cup 2% milk
3 tbsp canola oil
2 tsp vanilla extract
1 large Egg lightly beaten
1 1/2 cups fresh blueberries
1 Cooking spray
1/4 cup all-purpose flour
1/4 cup slivered almonds chopped
1 tbsp brown sugar
1 tbsp Butter melted

Instructions

1. Preheat oven to 400 degrees.
2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, granulated sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg; stirring with a whisk. Add yogurt mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of the 30 muffin cups coated with cooking spray.
3. To prepare streusel, combine 1/4 cup flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in centre. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Vanilla Nice Cream Recipe by Tasty

Ingredients

3 ripe bananas
⅔ cup raspberry
⅓ cup almond milk
1 teaspoon vanilla extract

Instructions

Peel and slice the bananas, then freeze overnight.
Add the frozen bananas, raspberries, almond milk, and vanilla to a food processor or blender. Blend until smooth and thick.
Transfer to a loaf pan and freeze for at least 2 hours.
Serve with your favorite toppings.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Vanilla Nice Cream Recipe by Tasty

Ingredients

3 ripe bananas
⅔ cup raspberry
⅓ cup almond milk
1 teaspoon vanilla extract

Instructions

Peel and slice the bananas, then freeze overnight.
Add the frozen bananas, raspberries, almond milk, and vanilla to a food processor or blender. Blend until smooth and thick.
Transfer to a loaf pan and freeze for at least 2 hours.
Serve with your favorite toppings.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Vanilla Nice Cream Recipe by Tasty

Ingredients

3 ripe bananas
⅔ cup raspberry
⅓ cup almond milk
1 teaspoon vanilla extract

Instructions

Peel and slice the bananas, then freeze overnight.
Add the frozen bananas, raspberries, almond milk, and vanilla to a food processor or blender. Blend until smooth and thick.
Transfer to a loaf pan and freeze for at least 2 hours.
Serve with your favorite toppings.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Vanilla Nice Cream Recipe by Tasty

Ingredients

3 ripe bananas
⅔ cup raspberry
⅓ cup almond milk
1 teaspoon vanilla extract

Instructions

Peel and slice the bananas, then freeze overnight.
Add the frozen bananas, raspberries, almond milk, and vanilla to a food processor or blender. Blend until smooth and thick.
Transfer to a loaf pan and freeze for at least 2 hours.
Serve with your favorite toppings.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

Crust
1 1/2 cups chocolate cookie crumbs
or 20 crumbled Oreo cookies (filling removed).
1/3 cup margarine, melted.
1/2 cup raspberry preserves.
1/4 cup water.
4 8-ounce pkgs. cream cheese.
1 1/4 cups granulated sugar.
1/2 cup sour cream.
2 teaspoons vanilla extract.
5 eggs.
4 ounces white chocolate, chopped into chunks.
Optional Garnish
2 ounces shaved white chocolate.
whipped cream.

Instructions

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
3. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form
pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium
bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a
butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

Crust
1 1/2 cups chocolate cookie crumbs
or 20 crumbled Oreo cookies (filling removed).
1/3 cup margarine, melted.
1/2 cup raspberry preserves.
1/4 cup water.
4 8-ounce pkgs. cream cheese.
1 1/4 cups granulated sugar.
1/2 cup sour cream.
2 teaspoons vanilla extract.
5 eggs.
4 ounces white chocolate, chopped into chunks.
Optional Garnish
2 ounces shaved white chocolate.
whipped cream.

Instructions

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
3. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form
pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium
bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a
butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

Crust
1 1/2 cups chocolate cookie crumbs
or 20 crumbled Oreo cookies (filling removed).
1/3 cup margarine, melted.
1/2 cup raspberry preserves.
1/4 cup water.
4 8-ounce pkgs. cream cheese.
1 1/4 cups granulated sugar.
1/2 cup sour cream.
2 teaspoons vanilla extract.
5 eggs.
4 ounces white chocolate, chopped into chunks.
Optional Garnish
2 ounces shaved white chocolate.
whipped cream.

Instructions

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
3. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form
pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium
bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a
butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

Crust
1 1/2 cups chocolate cookie crumbs
or 20 crumbled Oreo cookies (filling removed).
1/3 cup margarine, melted.
1/2 cup raspberry preserves.
1/4 cup water.
4 8-ounce pkgs. cream cheese.
1 1/4 cups granulated sugar.
1/2 cup sour cream.
2 teaspoons vanilla extract.
5 eggs.
4 ounces white chocolate, chopped into chunks.
Optional Garnish
2 ounces shaved white chocolate.
whipped cream.

Instructions

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
3. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form
pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium
bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a
butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Lemon Popsicles Recipe by Tasty

Ingredients

1 cup raspberry
1 cup fresh lemon juice
1 ½ cups water
popsicle mold, with 6 slots

Instructions

Strain fresh lemon juice.
Pour ⅙ of lemon juice in each slot of the popsicle mold.
Fill the mold with raspberries.
Fill in the gaps of air with water.
Freeze the popsicles for at least 5 hours.
Take the frozen popsicles out of the ice molds and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Lemon Popsicles Recipe by Tasty

Ingredients

1 cup raspberry
1 cup fresh lemon juice
1 ½ cups water
popsicle mold, with 6 slots

Instructions

Strain fresh lemon juice.
Pour ⅙ of lemon juice in each slot of the popsicle mold.
Fill the mold with raspberries.
Fill in the gaps of air with water.
Freeze the popsicles for at least 5 hours.
Take the frozen popsicles out of the ice molds and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Lemon Popsicles Recipe by Tasty

Ingredients

1 cup raspberry
1 cup fresh lemon juice
1 ½ cups water
popsicle mold, with 6 slots

Instructions

Strain fresh lemon juice.
Pour ⅙ of lemon juice in each slot of the popsicle mold.
Fill the mold with raspberries.
Fill in the gaps of air with water.
Freeze the popsicles for at least 5 hours.
Take the frozen popsicles out of the ice molds and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Lemon Popsicles Recipe by Tasty

Ingredients

1 cup raspberry
1 cup fresh lemon juice
1 ½ cups water
popsicle mold, with 6 slots

Instructions

Strain fresh lemon juice.
Pour ⅙ of lemon juice in each slot of the popsicle mold.
Fill the mold with raspberries.
Fill in the gaps of air with water.
Freeze the popsicles for at least 5 hours.
Take the frozen popsicles out of the ice molds and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspeary Baby Food (7+ Months) Recipe by Tasty

Ingredients

3 pears, peeled and steamed
6 oz raspberry, washed well

Instructions

Steam pears and allow to cool.
Add pears and raspberries to a blender or food processor. Blend very well, until seeds are broken down.
Refrigerate up to 3 days or freeze up to 1 month.
NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspeary Baby Food (7+ Months) Recipe by Tasty

Ingredients

3 pears, peeled and steamed
6 oz raspberry, washed well

Instructions

Steam pears and allow to cool.
Add pears and raspberries to a blender or food processor. Blend very well, until seeds are broken down.
Refrigerate up to 3 days or freeze up to 1 month.
NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspeary Baby Food (7+ Months) Recipe by Tasty

Ingredients

3 pears, peeled and steamed
6 oz raspberry, washed well

Instructions

Steam pears and allow to cool.
Add pears and raspberries to a blender or food processor. Blend very well, until seeds are broken down.
Refrigerate up to 3 days or freeze up to 1 month.
NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspeary Baby Food (7+ Months) Recipe by Tasty

Ingredients

3 pears, peeled and steamed
6 oz raspberry, washed well

Instructions

Steam pears and allow to cool.
Add pears and raspberries to a blender or food processor. Blend very well, until seeds are broken down.
Refrigerate up to 3 days or freeze up to 1 month.
NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Swirl Frozen Dessert

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
3 eggs, seperated
1/4 cup plus 1 tablespoon water, divided
1 cup sugar, divided
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 (8 ounce) package reduced-fat cream cheese
1 -1 1/2 cup light whipped topping
1 (10 ounce) package frozen sweetened raspberries, thawed

Instructions

In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Swirl Frozen Dessert

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
3 eggs, seperated
1/4 cup plus 1 tablespoon water, divided
1 cup sugar, divided
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 (8 ounce) package reduced-fat cream cheese
1 -1 1/2 cup light whipped topping
1 (10 ounce) package frozen sweetened raspberries, thawed

Instructions

In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Swirl Frozen Dessert

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
3 eggs, seperated
1/4 cup plus 1 tablespoon water, divided
1 cup sugar, divided
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 (8 ounce) package reduced-fat cream cheese
1 -1 1/2 cup light whipped topping
1 (10 ounce) package frozen sweetened raspberries, thawed

Instructions

In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Swirl Frozen Dessert

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
3 eggs, seperated
1/4 cup plus 1 tablespoon water, divided
1 cup sugar, divided
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 (8 ounce) package reduced-fat cream cheese
1 -1 1/2 cup light whipped topping
1 (10 ounce) package frozen sweetened raspberries, thawed

Instructions

In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.

Sun, 05 Jul 2026 00:00:00 GMT

Apple-Raspberry Valentine Crisp

Ingredients

1 sheet puff pastry 9 1/2 x 10-inch
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples peeled cored and cut into 1/4-in thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
8 ounce lowfat vanilla yogurt
1/4 cup water
Confectioner's sugar

Instructions

On floured surface, roll puff pastry into 14 x 10-inch rectangle. Cut pastry into two 7 x 10-inch pieces. Using a ruler to guide pastry wheel, cut each half into 22 seven-inch long strips about 1/4-inch wide.
To make lattice heart, lay 11 pastry strips, 1/8-inch apart and parallel, across an ungreased baking sheet. One by one, weave 11 more strips through parallel strips to create lattice square. Cut out center of lattice with a 4 or 5-inch heart-shaped cookie cutter or stencil and discard trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg mixture and bake 15 minutes or until golden brown. In skillet, melt butter and add apple slices, sugar and cinnamon. Cover and cook, stirring occasionally, for 20 minutes or until tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture between two large serving plates. Mound apple slices in center. Dip edges of each heart into confectioner's sugar and place atop apples.
To make heart-shaped designs in the sauce, heat remaining jam in microwave for thirty seconds. Drop dots of jam onto sauce. Drag a toothpick tip through center of each dot to make heart.

Sun, 05 Jul 2026 00:00:00 GMT

Apple-Raspberry Valentine Crisp

Ingredients

1 sheet puff pastry 9 1/2 x 10-inch
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples peeled cored and cut into 1/4-in thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
8 ounce lowfat vanilla yogurt
1/4 cup water
Confectioner's sugar

Instructions

On floured surface, roll puff pastry into 14 x 10-inch rectangle. Cut pastry into two 7 x 10-inch pieces. Using a ruler to guide pastry wheel, cut each half into 22 seven-inch long strips about 1/4-inch wide.
To make lattice heart, lay 11 pastry strips, 1/8-inch apart and parallel, across an ungreased baking sheet. One by one, weave 11 more strips through parallel strips to create lattice square. Cut out center of lattice with a 4 or 5-inch heart-shaped cookie cutter or stencil and discard trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg mixture and bake 15 minutes or until golden brown. In skillet, melt butter and add apple slices, sugar and cinnamon. Cover and cook, stirring occasionally, for 20 minutes or until tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture between two large serving plates. Mound apple slices in center. Dip edges of each heart into confectioner's sugar and place atop apples.
To make heart-shaped designs in the sauce, heat remaining jam in microwave for thirty seconds. Drop dots of jam onto sauce. Drag a toothpick tip through center of each dot to make heart.

Sun, 05 Jul 2026 00:00:00 GMT

Apple-Raspberry Valentine Crisp

Ingredients

1 sheet puff pastry 9 1/2 x 10-inch
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples peeled cored and cut into 1/4-in thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
8 ounce lowfat vanilla yogurt
1/4 cup water
Confectioner's sugar

Instructions

On floured surface, roll puff pastry into 14 x 10-inch rectangle. Cut pastry into two 7 x 10-inch pieces. Using a ruler to guide pastry wheel, cut each half into 22 seven-inch long strips about 1/4-inch wide.
To make lattice heart, lay 11 pastry strips, 1/8-inch apart and parallel, across an ungreased baking sheet. One by one, weave 11 more strips through parallel strips to create lattice square. Cut out center of lattice with a 4 or 5-inch heart-shaped cookie cutter or stencil and discard trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg mixture and bake 15 minutes or until golden brown. In skillet, melt butter and add apple slices, sugar and cinnamon. Cover and cook, stirring occasionally, for 20 minutes or until tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture between two large serving plates. Mound apple slices in center. Dip edges of each heart into confectioner's sugar and place atop apples.
To make heart-shaped designs in the sauce, heat remaining jam in microwave for thirty seconds. Drop dots of jam onto sauce. Drag a toothpick tip through center of each dot to make heart.

Sun, 05 Jul 2026 00:00:00 GMT

Apple-Raspberry Valentine Crisp

Ingredients

1 sheet puff pastry 9 1/2 x 10-inch
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples peeled cored and cut into 1/4-in thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
8 ounce lowfat vanilla yogurt
1/4 cup water
Confectioner's sugar

Instructions

On floured surface, roll puff pastry into 14 x 10-inch rectangle. Cut pastry into two 7 x 10-inch pieces. Using a ruler to guide pastry wheel, cut each half into 22 seven-inch long strips about 1/4-inch wide.
To make lattice heart, lay 11 pastry strips, 1/8-inch apart and parallel, across an ungreased baking sheet. One by one, weave 11 more strips through parallel strips to create lattice square. Cut out center of lattice with a 4 or 5-inch heart-shaped cookie cutter or stencil and discard trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg mixture and bake 15 minutes or until golden brown. In skillet, melt butter and add apple slices, sugar and cinnamon. Cover and cook, stirring occasionally, for 20 minutes or until tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture between two large serving plates. Mound apple slices in center. Dip edges of each heart into confectioner's sugar and place atop apples.
To make heart-shaped designs in the sauce, heat remaining jam in microwave for thirty seconds. Drop dots of jam onto sauce. Drag a toothpick tip through center of each dot to make heart.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumble Muffins

Ingredients

1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon fresh lemon zest (see note below)
2 teaspoons baking powder
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup fresh raspberry
3/4 cup all-purpose flour, sifted
1/4 cup brown sugar
1/3 cup oatmeal, dry
1 teaspoon cinnamon
1/2 cup butter, cold

Instructions

Preheat oven to 400 degrees.
MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
Fill muffin cups about 2/3 full.
STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
Sprinkle topping over each muffin.
Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumble Muffins

Ingredients

1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon fresh lemon zest (see note below)
2 teaspoons baking powder
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup fresh raspberry
3/4 cup all-purpose flour, sifted
1/4 cup brown sugar
1/3 cup oatmeal, dry
1 teaspoon cinnamon
1/2 cup butter, cold

Instructions

Preheat oven to 400 degrees.
MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
Fill muffin cups about 2/3 full.
STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
Sprinkle topping over each muffin.
Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumble Muffins

Ingredients

1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon fresh lemon zest (see note below)
2 teaspoons baking powder
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup fresh raspberry
3/4 cup all-purpose flour, sifted
1/4 cup brown sugar
1/3 cup oatmeal, dry
1 teaspoon cinnamon
1/2 cup butter, cold

Instructions

Preheat oven to 400 degrees.
MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
Fill muffin cups about 2/3 full.
STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
Sprinkle topping over each muffin.
Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumble Muffins

Ingredients

1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon fresh lemon zest (see note below)
2 teaspoons baking powder
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup fresh raspberry
3/4 cup all-purpose flour, sifted
1/4 cup brown sugar
1/3 cup oatmeal, dry
1 teaspoon cinnamon
1/2 cup butter, cold

Instructions

Preheat oven to 400 degrees.
MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
Fill muffin cups about 2/3 full.
STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
Sprinkle topping over each muffin.
Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cream Cheese Coffee Cake

Ingredients

Cooking spray
1 (8-oz.) block cream cheese, softened
1/2 c. (100 g.) granulated sugar
1 large egg
2 c. (240 g.) all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) unsalted butter, softened
1/2 c. (100 g.) granulated sugar
1/4 c. light brown sugar
1 large egg
3/4 c. sour cream
1 tsp. almond extract
2 c. fresh raspberries
1/2 c. (110 g.) light brown sugar
1/2 c. (60 g.) all-purpose flour
4 tbsp. unsalted butter, melted
1/2 tsp. ground cinnamon

Instructions

Filling
Preheat oven to 350° and grease an 8" springform pan with cooking spray.
In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until pale and fluffy. Add egg and beat until well combined; set aside until ready to use.
Cake
In a medium bowl, whisk flour, salt, baking powder, and baking soda until combined.
In a large bowl, using handheld mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, then beat in sour cream and almond extract.
Add dry ingredients to butter mixture and beat on medium-low speed until just combined. Transfer about two-thirds of batter to prepared pan, then pour filling over. Stud with raspberries, then top with remaining batter.
Struesel Topping
In a small bowl, mix brown sugar, flour, butter, and cinnamon until mixture resembles wet sand. Sprinkle topping over batter.
Bake cake until golden brown and center no longer jiggles, about 1 hour. Transfer to a wire rack and let cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cream Cheese Coffee Cake

Ingredients

Cooking spray
1 (8-oz.) block cream cheese, softened
1/2 c. (100 g.) granulated sugar
1 large egg
2 c. (240 g.) all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) unsalted butter, softened
1/2 c. (100 g.) granulated sugar
1/4 c. light brown sugar
1 large egg
3/4 c. sour cream
1 tsp. almond extract
2 c. fresh raspberries
1/2 c. (110 g.) light brown sugar
1/2 c. (60 g.) all-purpose flour
4 tbsp. unsalted butter, melted
1/2 tsp. ground cinnamon

Instructions

Filling
Preheat oven to 350° and grease an 8" springform pan with cooking spray.
In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until pale and fluffy. Add egg and beat until well combined; set aside until ready to use.
Cake
In a medium bowl, whisk flour, salt, baking powder, and baking soda until combined.
In a large bowl, using handheld mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, then beat in sour cream and almond extract.
Add dry ingredients to butter mixture and beat on medium-low speed until just combined. Transfer about two-thirds of batter to prepared pan, then pour filling over. Stud with raspberries, then top with remaining batter.
Struesel Topping
In a small bowl, mix brown sugar, flour, butter, and cinnamon until mixture resembles wet sand. Sprinkle topping over batter.
Bake cake until golden brown and center no longer jiggles, about 1 hour. Transfer to a wire rack and let cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cream Cheese Coffee Cake

Ingredients

Cooking spray
1 (8-oz.) block cream cheese, softened
1/2 c. (100 g.) granulated sugar
1 large egg
2 c. (240 g.) all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) unsalted butter, softened
1/2 c. (100 g.) granulated sugar
1/4 c. light brown sugar
1 large egg
3/4 c. sour cream
1 tsp. almond extract
2 c. fresh raspberries
1/2 c. (110 g.) light brown sugar
1/2 c. (60 g.) all-purpose flour
4 tbsp. unsalted butter, melted
1/2 tsp. ground cinnamon

Instructions

Filling
Preheat oven to 350° and grease an 8" springform pan with cooking spray.
In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until pale and fluffy. Add egg and beat until well combined; set aside until ready to use.
Cake
In a medium bowl, whisk flour, salt, baking powder, and baking soda until combined.
In a large bowl, using handheld mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, then beat in sour cream and almond extract.
Add dry ingredients to butter mixture and beat on medium-low speed until just combined. Transfer about two-thirds of batter to prepared pan, then pour filling over. Stud with raspberries, then top with remaining batter.
Struesel Topping
In a small bowl, mix brown sugar, flour, butter, and cinnamon until mixture resembles wet sand. Sprinkle topping over batter.
Bake cake until golden brown and center no longer jiggles, about 1 hour. Transfer to a wire rack and let cool.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Cream Cheese Coffee Cake

Ingredients

Cooking spray
1 (8-oz.) block cream cheese, softened
1/2 c. (100 g.) granulated sugar
1 large egg
2 c. (240 g.) all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) unsalted butter, softened
1/2 c. (100 g.) granulated sugar
1/4 c. light brown sugar
1 large egg
3/4 c. sour cream
1 tsp. almond extract
2 c. fresh raspberries
1/2 c. (110 g.) light brown sugar
1/2 c. (60 g.) all-purpose flour
4 tbsp. unsalted butter, melted
1/2 tsp. ground cinnamon

Instructions

Filling
Preheat oven to 350° and grease an 8" springform pan with cooking spray.
In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until pale and fluffy. Add egg and beat until well combined; set aside until ready to use.
Cake
In a medium bowl, whisk flour, salt, baking powder, and baking soda until combined.
In a large bowl, using handheld mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, then beat in sour cream and almond extract.
Add dry ingredients to butter mixture and beat on medium-low speed until just combined. Transfer about two-thirds of batter to prepared pan, then pour filling over. Stud with raspberries, then top with remaining batter.
Struesel Topping
In a small bowl, mix brown sugar, flour, butter, and cinnamon until mixture resembles wet sand. Sprinkle topping over batter.
Bake cake until golden brown and center no longer jiggles, about 1 hour. Transfer to a wire rack and let cool.

Sun, 05 Jul 2026 00:00:00 GMT

Old-Fashioned Raspberry Bars

Ingredients

1/2 cup Brown sugar packed, light or dark
1 cup Unbleached all-purpose flour
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1 cup Rrolled old-fashioned or quick oats
1/2 cup Unsalted butter cut into 1/2-inch pieces, softened to cool room temperature
3/4 cup Seedless raspberry jam (up to 1 cup) or preserves or conserve

Instructions

Preheat oven to 350 degrees F. Line an 8-inch square baking pan with two sheets of foil placed perpendicular to one another, and long enough to overhang pan edges. Spray foil-lined pan with nonstick cooking spray, or grease with butter or shortening. (Overhanging foil will serve as handles to lift the cooked bar cookies from the pan.)
In a large bowl, combine brown sugar, flour, baking soda, salt and rolled oats, mixing well. Cut in butter using a pastry blender to form a crumbly mixture, or using a mixer, beat at low speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Press 1/2 of crumb mixture into bottom of prepared pan. Spread jam to within 1/4-inch of pan edge. Sprinkle remaining crumb mixture over the top, and lightly press it into jam.
Bake until topping is deep golden brown and filling is bubbling, 35 to 40 minutes. Cool to room temperature in baking pan on wire rack. Once cooled, remove from baking pan by lifting foil extensions, cut into bars and serve.
Variation: Use other types of jam, such as apricot preserves or even a bitter-orange marmalade.

Sun, 05 Jul 2026 00:00:00 GMT

Old-Fashioned Raspberry Bars

Ingredients

1/2 cup Brown sugar packed, light or dark
1 cup Unbleached all-purpose flour
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1 cup Rrolled old-fashioned or quick oats
1/2 cup Unsalted butter cut into 1/2-inch pieces, softened to cool room temperature
3/4 cup Seedless raspberry jam (up to 1 cup) or preserves or conserve

Instructions

Preheat oven to 350 degrees F. Line an 8-inch square baking pan with two sheets of foil placed perpendicular to one another, and long enough to overhang pan edges. Spray foil-lined pan with nonstick cooking spray, or grease with butter or shortening. (Overhanging foil will serve as handles to lift the cooked bar cookies from the pan.)
In a large bowl, combine brown sugar, flour, baking soda, salt and rolled oats, mixing well. Cut in butter using a pastry blender to form a crumbly mixture, or using a mixer, beat at low speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Press 1/2 of crumb mixture into bottom of prepared pan. Spread jam to within 1/4-inch of pan edge. Sprinkle remaining crumb mixture over the top, and lightly press it into jam.
Bake until topping is deep golden brown and filling is bubbling, 35 to 40 minutes. Cool to room temperature in baking pan on wire rack. Once cooled, remove from baking pan by lifting foil extensions, cut into bars and serve.
Variation: Use other types of jam, such as apricot preserves or even a bitter-orange marmalade.

Sun, 05 Jul 2026 00:00:00 GMT

Old-Fashioned Raspberry Bars

Ingredients

1/2 cup Brown sugar packed, light or dark
1 cup Unbleached all-purpose flour
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1 cup Rrolled old-fashioned or quick oats
1/2 cup Unsalted butter cut into 1/2-inch pieces, softened to cool room temperature
3/4 cup Seedless raspberry jam (up to 1 cup) or preserves or conserve

Instructions

Preheat oven to 350 degrees F. Line an 8-inch square baking pan with two sheets of foil placed perpendicular to one another, and long enough to overhang pan edges. Spray foil-lined pan with nonstick cooking spray, or grease with butter or shortening. (Overhanging foil will serve as handles to lift the cooked bar cookies from the pan.)
In a large bowl, combine brown sugar, flour, baking soda, salt and rolled oats, mixing well. Cut in butter using a pastry blender to form a crumbly mixture, or using a mixer, beat at low speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Press 1/2 of crumb mixture into bottom of prepared pan. Spread jam to within 1/4-inch of pan edge. Sprinkle remaining crumb mixture over the top, and lightly press it into jam.
Bake until topping is deep golden brown and filling is bubbling, 35 to 40 minutes. Cool to room temperature in baking pan on wire rack. Once cooled, remove from baking pan by lifting foil extensions, cut into bars and serve.
Variation: Use other types of jam, such as apricot preserves or even a bitter-orange marmalade.

Sun, 05 Jul 2026 00:00:00 GMT

Old-Fashioned Raspberry Bars

Ingredients

1/2 cup Brown sugar packed, light or dark
1 cup Unbleached all-purpose flour
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1 cup Rrolled old-fashioned or quick oats
1/2 cup Unsalted butter cut into 1/2-inch pieces, softened to cool room temperature
3/4 cup Seedless raspberry jam (up to 1 cup) or preserves or conserve

Instructions

Preheat oven to 350 degrees F. Line an 8-inch square baking pan with two sheets of foil placed perpendicular to one another, and long enough to overhang pan edges. Spray foil-lined pan with nonstick cooking spray, or grease with butter or shortening. (Overhanging foil will serve as handles to lift the cooked bar cookies from the pan.)
In a large bowl, combine brown sugar, flour, baking soda, salt and rolled oats, mixing well. Cut in butter using a pastry blender to form a crumbly mixture, or using a mixer, beat at low speed, scraping bowl often, until mixture is crumbly, 2 to 3 minutes. Press 1/2 of crumb mixture into bottom of prepared pan. Spread jam to within 1/4-inch of pan edge. Sprinkle remaining crumb mixture over the top, and lightly press it into jam.
Bake until topping is deep golden brown and filling is bubbling, 35 to 40 minutes. Cool to room temperature in baking pan on wire rack. Once cooled, remove from baking pan by lifting foil extensions, cut into bars and serve.
Variation: Use other types of jam, such as apricot preserves or even a bitter-orange marmalade.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 Tbsp butter or stick margarine, melted
Cooking spray
3 cups fresh raspberries
Filling:
2 (8oz) blocks of cream cheese, softened
1 (8oz) block 1/3 less-fat cream cheese, softened
1 cup sugar
1/4 cup amaretto ( almond flavored liqueur)
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 ounces white chocolate; melted
3 large eggs
fresh raspberries ( optional)

Instructions

Preheat oven to 325
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. wrap outside of pan with foil. Arrange berries in crust; set aside.
Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients ( 1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time; beating well after each addition. Pour cheese-cake into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 1 hour and 10 minutes or until set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional berries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 Tbsp butter or stick margarine, melted
Cooking spray
3 cups fresh raspberries
Filling:
2 (8oz) blocks of cream cheese, softened
1 (8oz) block 1/3 less-fat cream cheese, softened
1 cup sugar
1/4 cup amaretto ( almond flavored liqueur)
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 ounces white chocolate; melted
3 large eggs
fresh raspberries ( optional)

Instructions

Preheat oven to 325
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. wrap outside of pan with foil. Arrange berries in crust; set aside.
Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients ( 1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time; beating well after each addition. Pour cheese-cake into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 1 hour and 10 minutes or until set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional berries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 Tbsp butter or stick margarine, melted
Cooking spray
3 cups fresh raspberries
Filling:
2 (8oz) blocks of cream cheese, softened
1 (8oz) block 1/3 less-fat cream cheese, softened
1 cup sugar
1/4 cup amaretto ( almond flavored liqueur)
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 ounces white chocolate; melted
3 large eggs
fresh raspberries ( optional)

Instructions

Preheat oven to 325
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. wrap outside of pan with foil. Arrange berries in crust; set aside.
Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients ( 1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time; beating well after each addition. Pour cheese-cake into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 1 hour and 10 minutes or until set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional berries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 Tbsp butter or stick margarine, melted
Cooking spray
3 cups fresh raspberries
Filling:
2 (8oz) blocks of cream cheese, softened
1 (8oz) block 1/3 less-fat cream cheese, softened
1 cup sugar
1/4 cup amaretto ( almond flavored liqueur)
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 ounces white chocolate; melted
3 large eggs
fresh raspberries ( optional)

Instructions

Preheat oven to 325
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. wrap outside of pan with foil. Arrange berries in crust; set aside.
Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients ( 1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time; beating well after each addition. Pour cheese-cake into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 1 hour and 10 minutes or until set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional berries, if desired.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Mousse Cake Recipe

Ingredients

For the white chocolate mousse
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla extract
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
For the white chocolate génoise
3 ounces fine-quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla extract
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature
1/3 cup sugar
1/4 cup framboise for brushing the cake layer
For the raspberry mousse
two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
1 envelope of unflavored gelatin
3 tablespoons framboise
1/2 cup heavy cream
2 1/2 cups fresh raspberries
For the garnish
fresh raspberries
fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled
fresh mint sprigs

Instructions

Make the white chocolate mousse:
In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined.
Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth.
Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap,
until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well.
In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan.
Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups).
Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
Make the raspberry mousse:
In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl,
pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring,
until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries,
invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight.
Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
Garnish the cake:
Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
Make the white chocolate génoise:
Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess.
In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth.
Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean.
Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper.
Reinvert the cake onto the rack and let it cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Mousse Cake Recipe

Ingredients

For the white chocolate mousse
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla extract
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
For the white chocolate génoise
3 ounces fine-quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla extract
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature
1/3 cup sugar
1/4 cup framboise for brushing the cake layer
For the raspberry mousse
two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
1 envelope of unflavored gelatin
3 tablespoons framboise
1/2 cup heavy cream
2 1/2 cups fresh raspberries
For the garnish
fresh raspberries
fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled
fresh mint sprigs

Instructions

Make the white chocolate mousse:
In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined.
Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth.
Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap,
until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well.
In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan.
Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups).
Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
Make the raspberry mousse:
In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl,
pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring,
until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries,
invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight.
Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
Garnish the cake:
Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
Make the white chocolate génoise:
Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess.
In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth.
Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean.
Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper.
Reinvert the cake onto the rack and let it cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Mousse Cake Recipe

Ingredients

For the white chocolate mousse
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla extract
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
For the white chocolate génoise
3 ounces fine-quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla extract
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature
1/3 cup sugar
1/4 cup framboise for brushing the cake layer
For the raspberry mousse
two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
1 envelope of unflavored gelatin
3 tablespoons framboise
1/2 cup heavy cream
2 1/2 cups fresh raspberries
For the garnish
fresh raspberries
fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled
fresh mint sprigs

Instructions

Make the white chocolate mousse:
In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined.
Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth.
Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap,
until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well.
In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan.
Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups).
Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
Make the raspberry mousse:
In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl,
pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring,
until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries,
invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight.
Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
Garnish the cake:
Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
Make the white chocolate génoise:
Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess.
In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth.
Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean.
Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper.
Reinvert the cake onto the rack and let it cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Mousse Cake Recipe

Ingredients

For the white chocolate mousse
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla extract
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
For the white chocolate génoise
3 ounces fine-quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla extract
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature
1/3 cup sugar
1/4 cup framboise for brushing the cake layer
For the raspberry mousse
two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
1 envelope of unflavored gelatin
3 tablespoons framboise
1/2 cup heavy cream
2 1/2 cups fresh raspberries
For the garnish
fresh raspberries
fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled
fresh mint sprigs

Instructions

Make the white chocolate mousse:
In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined.
Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth.
Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap,
until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well.
In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan.
Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups).
Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
Make the raspberry mousse:
In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl,
pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring,
until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries,
invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight.
Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
Garnish the cake:
Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
Make the white chocolate génoise:
Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess.
In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth.
Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean.
Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper.
Reinvert the cake onto the rack and let it cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Fruit Parfait Recipe by Tasty

Ingredients

yogurt
raspberry
blueberry
strawberry
granola

Instructions

In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Fruit Parfait Recipe by Tasty

Ingredients

yogurt
raspberry
blueberry
strawberry
granola

Instructions

In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Fruit Parfait Recipe by Tasty

Ingredients

yogurt
raspberry
blueberry
strawberry
granola

Instructions

In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Fruit Parfait Recipe by Tasty

Ingredients

yogurt
raspberry
blueberry
strawberry
granola

Instructions

In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
Enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Belgium Raspberry Waffles With Lemon Raspberry Syrup

Ingredients

2 cups flour
2 teaspoons baking powder
2 tablespoons icing sugar
1 tablespoon vegetable oil
2 cups milk
2 teaspoons vanilla extract, pure
3 eggs, large (separated)
1/4 teaspoon salt
1 cup raspberries, fresh, sweet
1/4 cup oil (greasing waffle iron)
1/2 cup lemon juice, fresh squeezed
1/2 cup maple syrup, pure (use good quality)
1/4 cup cold water
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 pinch ground allspice
1/4 cup fresh raspberry
1/4 cup powdered sugar (garnish)
1/2 cup whipping cream (garnish)

Instructions

To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
Mix slowly until well blended.
In a medium size bowl beat the egg whites and salt until they make soft peaks.
Gently fold the egg white mixture into the batter, being careful not to over mix.
Now for the last step gently fold the fresh raspberries into the batter.
When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
The waffles should be crisp and golden brown when done.
Keep the waffles warm in a low oven until ready to serve.
To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
Just before serving the pancakes add the raspberries to the syrup.
Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Belgium Raspberry Waffles With Lemon Raspberry Syrup

Ingredients

2 cups flour
2 teaspoons baking powder
2 tablespoons icing sugar
1 tablespoon vegetable oil
2 cups milk
2 teaspoons vanilla extract, pure
3 eggs, large (separated)
1/4 teaspoon salt
1 cup raspberries, fresh, sweet
1/4 cup oil (greasing waffle iron)
1/2 cup lemon juice, fresh squeezed
1/2 cup maple syrup, pure (use good quality)
1/4 cup cold water
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 pinch ground allspice
1/4 cup fresh raspberry
1/4 cup powdered sugar (garnish)
1/2 cup whipping cream (garnish)

Instructions

To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
Mix slowly until well blended.
In a medium size bowl beat the egg whites and salt until they make soft peaks.
Gently fold the egg white mixture into the batter, being careful not to over mix.
Now for the last step gently fold the fresh raspberries into the batter.
When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
The waffles should be crisp and golden brown when done.
Keep the waffles warm in a low oven until ready to serve.
To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
Just before serving the pancakes add the raspberries to the syrup.
Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Belgium Raspberry Waffles With Lemon Raspberry Syrup

Ingredients

2 cups flour
2 teaspoons baking powder
2 tablespoons icing sugar
1 tablespoon vegetable oil
2 cups milk
2 teaspoons vanilla extract, pure
3 eggs, large (separated)
1/4 teaspoon salt
1 cup raspberries, fresh, sweet
1/4 cup oil (greasing waffle iron)
1/2 cup lemon juice, fresh squeezed
1/2 cup maple syrup, pure (use good quality)
1/4 cup cold water
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 pinch ground allspice
1/4 cup fresh raspberry
1/4 cup powdered sugar (garnish)
1/2 cup whipping cream (garnish)

Instructions

To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
Mix slowly until well blended.
In a medium size bowl beat the egg whites and salt until they make soft peaks.
Gently fold the egg white mixture into the batter, being careful not to over mix.
Now for the last step gently fold the fresh raspberries into the batter.
When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
The waffles should be crisp and golden brown when done.
Keep the waffles warm in a low oven until ready to serve.
To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
Just before serving the pancakes add the raspberries to the syrup.
Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Belgium Raspberry Waffles With Lemon Raspberry Syrup

Ingredients

2 cups flour
2 teaspoons baking powder
2 tablespoons icing sugar
1 tablespoon vegetable oil
2 cups milk
2 teaspoons vanilla extract, pure
3 eggs, large (separated)
1/4 teaspoon salt
1 cup raspberries, fresh, sweet
1/4 cup oil (greasing waffle iron)
1/2 cup lemon juice, fresh squeezed
1/2 cup maple syrup, pure (use good quality)
1/4 cup cold water
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 pinch ground allspice
1/4 cup fresh raspberry
1/4 cup powdered sugar (garnish)
1/2 cup whipping cream (garnish)

Instructions

To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
Mix slowly until well blended.
In a medium size bowl beat the egg whites and salt until they make soft peaks.
Gently fold the egg white mixture into the batter, being careful not to over mix.
Now for the last step gently fold the fresh raspberries into the batter.
When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
The waffles should be crisp and golden brown when done.
Keep the waffles warm in a low oven until ready to serve.
To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
Just before serving the pancakes add the raspberries to the syrup.
Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

Sun, 05 Jul 2026 00:00:00 GMT

Warm raspberry cupcakes with orange sugar drizzle

Ingredients

200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry , lightly crushed, plus extra to decorate
juice of 1 medium orange
4 tbsp caster sugar

Instructions

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Sun, 05 Jul 2026 00:00:00 GMT

Warm raspberry cupcakes with orange sugar drizzle

Ingredients

200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry , lightly crushed, plus extra to decorate
juice of 1 medium orange
4 tbsp caster sugar

Instructions

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Sun, 05 Jul 2026 00:00:00 GMT

Warm raspberry cupcakes with orange sugar drizzle

Ingredients

200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry , lightly crushed, plus extra to decorate
juice of 1 medium orange
4 tbsp caster sugar

Instructions

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Sun, 05 Jul 2026 00:00:00 GMT

Warm raspberry cupcakes with orange sugar drizzle

Ingredients

200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry , lightly crushed, plus extra to decorate
juice of 1 medium orange
4 tbsp caster sugar

Instructions

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon-Raspberry Pancakes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

Instructions

Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon-Raspberry Pancakes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

Instructions

Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon-Raspberry Pancakes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

Instructions

Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Lemon-Raspberry Pancakes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

Instructions

Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Cake With Lemon Buttercream

Ingredients

6 ounces white chocolate, coarsely chopped (can use 6 oz white choc chips)
1 (18 1/4 ounce) package white cake mix (the type withOUT pudding)
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup seedless raspberry preserves (do not use jam with seeds)
1/2 cup butter, at room temperature
4 cups powdered sugar, sifted
2 tablespoons milk
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
fresh raspberry (optional)

Instructions

For cake:.
Heat oven to 350. Generously grease and flour 2 9” round cake pans.
Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don’t overcook.
Remove from the oven and place on wire racks to cool for 10 minutes.
Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
For frosting:.
Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
To assemble:.
Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
Frost the top and sides of the cake with the lemon buttercream frosting.
If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won’t ruin it, but it won’t look very pretty after a while.
Store leftovers in the refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Cake With Lemon Buttercream

Ingredients

6 ounces white chocolate, coarsely chopped (can use 6 oz white choc chips)
1 (18 1/4 ounce) package white cake mix (the type withOUT pudding)
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup seedless raspberry preserves (do not use jam with seeds)
1/2 cup butter, at room temperature
4 cups powdered sugar, sifted
2 tablespoons milk
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
fresh raspberry (optional)

Instructions

For cake:.
Heat oven to 350. Generously grease and flour 2 9” round cake pans.
Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don’t overcook.
Remove from the oven and place on wire racks to cool for 10 minutes.
Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
For frosting:.
Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
To assemble:.
Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
Frost the top and sides of the cake with the lemon buttercream frosting.
If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won’t ruin it, but it won’t look very pretty after a while.
Store leftovers in the refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Cake With Lemon Buttercream

Ingredients

6 ounces white chocolate, coarsely chopped (can use 6 oz white choc chips)
1 (18 1/4 ounce) package white cake mix (the type withOUT pudding)
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup seedless raspberry preserves (do not use jam with seeds)
1/2 cup butter, at room temperature
4 cups powdered sugar, sifted
2 tablespoons milk
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
fresh raspberry (optional)

Instructions

For cake:.
Heat oven to 350. Generously grease and flour 2 9” round cake pans.
Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don’t overcook.
Remove from the oven and place on wire racks to cool for 10 minutes.
Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
For frosting:.
Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
To assemble:.
Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
Frost the top and sides of the cake with the lemon buttercream frosting.
If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won’t ruin it, but it won’t look very pretty after a while.
Store leftovers in the refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Cake With Lemon Buttercream

Ingredients

6 ounces white chocolate, coarsely chopped (can use 6 oz white choc chips)
1 (18 1/4 ounce) package white cake mix (the type withOUT pudding)
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup seedless raspberry preserves (do not use jam with seeds)
1/2 cup butter, at room temperature
4 cups powdered sugar, sifted
2 tablespoons milk
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
fresh raspberry (optional)

Instructions

For cake:.
Heat oven to 350. Generously grease and flour 2 9” round cake pans.
Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don’t overcook.
Remove from the oven and place on wire racks to cool for 10 minutes.
Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
For frosting:.
Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
To assemble:.
Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
Frost the top and sides of the cake with the lemon buttercream frosting.
If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won’t ruin it, but it won’t look very pretty after a while.
Store leftovers in the refrigerator.

Sun, 05 Jul 2026 00:00:00 GMT

Hot berries 'n' brownie ice cream cake

Ingredients

1 package Fudge brownie mix 9 x13 pan size
1/4 cup Water
1/4 cup Applesauce unsweetened
1/4 cup Canola Oil
2 Eggs
1 carton Vanilla Ice Cream Reduced-fat no-sugar added 1-3/4 quarts- softened
2 tablespoons Butter
1/3 cup Sugar
1/4 cup Honey
2 tablespoons Lime Juice
1 tablespoon Balsamic Vinegar
1 teaspoon Cinnamon
1/4-1/2 teaspoon Cayenne pepper
1 quart Strawberries Fresh, hulled and sliced
2 cups Blueberries Fresh
2 cups Raspberries Fresh

Instructions

Prepare brownie mix using water, applesauce, oil and eggs. Bake according to the package directions; cool completely on a wire rack.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.
Remove from the freezer 5 minutes before serving.
For Sauce:
in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Hot berries 'n' brownie ice cream cake

Ingredients

1 package Fudge brownie mix 9 x13 pan size
1/4 cup Water
1/4 cup Applesauce unsweetened
1/4 cup Canola Oil
2 Eggs
1 carton Vanilla Ice Cream Reduced-fat no-sugar added 1-3/4 quarts- softened
2 tablespoons Butter
1/3 cup Sugar
1/4 cup Honey
2 tablespoons Lime Juice
1 tablespoon Balsamic Vinegar
1 teaspoon Cinnamon
1/4-1/2 teaspoon Cayenne pepper
1 quart Strawberries Fresh, hulled and sliced
2 cups Blueberries Fresh
2 cups Raspberries Fresh

Instructions

Prepare brownie mix using water, applesauce, oil and eggs. Bake according to the package directions; cool completely on a wire rack.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.
Remove from the freezer 5 minutes before serving.
For Sauce:
in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Hot berries 'n' brownie ice cream cake

Ingredients

1 package Fudge brownie mix 9 x13 pan size
1/4 cup Water
1/4 cup Applesauce unsweetened
1/4 cup Canola Oil
2 Eggs
1 carton Vanilla Ice Cream Reduced-fat no-sugar added 1-3/4 quarts- softened
2 tablespoons Butter
1/3 cup Sugar
1/4 cup Honey
2 tablespoons Lime Juice
1 tablespoon Balsamic Vinegar
1 teaspoon Cinnamon
1/4-1/2 teaspoon Cayenne pepper
1 quart Strawberries Fresh, hulled and sliced
2 cups Blueberries Fresh
2 cups Raspberries Fresh

Instructions

Prepare brownie mix using water, applesauce, oil and eggs. Bake according to the package directions; cool completely on a wire rack.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.
Remove from the freezer 5 minutes before serving.
For Sauce:
in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Hot berries 'n' brownie ice cream cake

Ingredients

1 package Fudge brownie mix 9 x13 pan size
1/4 cup Water
1/4 cup Applesauce unsweetened
1/4 cup Canola Oil
2 Eggs
1 carton Vanilla Ice Cream Reduced-fat no-sugar added 1-3/4 quarts- softened
2 tablespoons Butter
1/3 cup Sugar
1/4 cup Honey
2 tablespoons Lime Juice
1 tablespoon Balsamic Vinegar
1 teaspoon Cinnamon
1/4-1/2 teaspoon Cayenne pepper
1 quart Strawberries Fresh, hulled and sliced
2 cups Blueberries Fresh
2 cups Raspberries Fresh

Instructions

Prepare brownie mix using water, applesauce, oil and eggs. Bake according to the package directions; cool completely on a wire rack.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.
Remove from the freezer 5 minutes before serving.
For Sauce:
in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumb Bars

Ingredients

1 c. all-purpose flour, spooned and leveled
12 tbsp. (11/2 sticks) cold unsalted butter, cut into pieces
1/2 c. plus 1 tablespoon, sugar, divided
1/4 c. toasted almonds, roughly chopped
1 1/2 c. old-fashioned rolled oats, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 (6-ounce) containers fresh raspberries

Instructions

Preheat oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps; chill.
Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to16 minutes.
Mash together 1 container raspberries and remaining tablespoon sugar in a bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumb Bars

Ingredients

1 c. all-purpose flour, spooned and leveled
12 tbsp. (11/2 sticks) cold unsalted butter, cut into pieces
1/2 c. plus 1 tablespoon, sugar, divided
1/4 c. toasted almonds, roughly chopped
1 1/2 c. old-fashioned rolled oats, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 (6-ounce) containers fresh raspberries

Instructions

Preheat oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps; chill.
Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to16 minutes.
Mash together 1 container raspberries and remaining tablespoon sugar in a bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumb Bars

Ingredients

1 c. all-purpose flour, spooned and leveled
12 tbsp. (11/2 sticks) cold unsalted butter, cut into pieces
1/2 c. plus 1 tablespoon, sugar, divided
1/4 c. toasted almonds, roughly chopped
1 1/2 c. old-fashioned rolled oats, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 (6-ounce) containers fresh raspberries

Instructions

Preheat oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps; chill.
Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to16 minutes.
Mash together 1 container raspberries and remaining tablespoon sugar in a bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumb Bars

Ingredients

1 c. all-purpose flour, spooned and leveled
12 tbsp. (11/2 sticks) cold unsalted butter, cut into pieces
1/2 c. plus 1 tablespoon, sugar, divided
1/4 c. toasted almonds, roughly chopped
1 1/2 c. old-fashioned rolled oats, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 (6-ounce) containers fresh raspberries

Instructions

Preheat oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps; chill.
Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to16 minutes.
Mash together 1 container raspberries and remaining tablespoon sugar in a bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely.

Sun, 05 Jul 2026 00:00:00 GMT

Low Fat Raspberry Squares

Ingredients

1/2 cup Flour
1/2 cup Whole wheat flour
1 cup Quick oats
1/4 teaspoon Baking soda
3/4 cup Firmly packed brown sugar
1/3 cup Chopped walnuts
1/2 cup Low fat buttermilk
1 Large egg white
1 jar All-fruit raspberry preserves

Instructions

Preheat oven to 350. Spray an 8 x 8 inch baking pan with nonstick cooking spray.
Combine flours, quick oats, baking soda, and sugar in a large bowl. Mix in chopped walnuts. In another bowl, whisk together buttermilk and egg white, then add to oat and flour mixture; blend thoroughly.
Cover bottom of baking pan with oat mixture, reserving 3/4 to 1 cup for the top layer. Spread preserves over bottom layer. Scoop dollops of reserved oat mixture on top, leaving some of the jam layer exposed.
Bake for 25 minutes until top is golden brown. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Makes 16-20 bars

Sun, 05 Jul 2026 00:00:00 GMT

Low Fat Raspberry Squares

Ingredients

1/2 cup Flour
1/2 cup Whole wheat flour
1 cup Quick oats
1/4 teaspoon Baking soda
3/4 cup Firmly packed brown sugar
1/3 cup Chopped walnuts
1/2 cup Low fat buttermilk
1 Large egg white
1 jar All-fruit raspberry preserves

Instructions

Preheat oven to 350. Spray an 8 x 8 inch baking pan with nonstick cooking spray.
Combine flours, quick oats, baking soda, and sugar in a large bowl. Mix in chopped walnuts. In another bowl, whisk together buttermilk and egg white, then add to oat and flour mixture; blend thoroughly.
Cover bottom of baking pan with oat mixture, reserving 3/4 to 1 cup for the top layer. Spread preserves over bottom layer. Scoop dollops of reserved oat mixture on top, leaving some of the jam layer exposed.
Bake for 25 minutes until top is golden brown. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Makes 16-20 bars

Sun, 05 Jul 2026 00:00:00 GMT

Low Fat Raspberry Squares

Ingredients

1/2 cup Flour
1/2 cup Whole wheat flour
1 cup Quick oats
1/4 teaspoon Baking soda
3/4 cup Firmly packed brown sugar
1/3 cup Chopped walnuts
1/2 cup Low fat buttermilk
1 Large egg white
1 jar All-fruit raspberry preserves

Instructions

Preheat oven to 350. Spray an 8 x 8 inch baking pan with nonstick cooking spray.
Combine flours, quick oats, baking soda, and sugar in a large bowl. Mix in chopped walnuts. In another bowl, whisk together buttermilk and egg white, then add to oat and flour mixture; blend thoroughly.
Cover bottom of baking pan with oat mixture, reserving 3/4 to 1 cup for the top layer. Spread preserves over bottom layer. Scoop dollops of reserved oat mixture on top, leaving some of the jam layer exposed.
Bake for 25 minutes until top is golden brown. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Makes 16-20 bars

Sun, 05 Jul 2026 00:00:00 GMT

Low Fat Raspberry Squares

Ingredients

1/2 cup Flour
1/2 cup Whole wheat flour
1 cup Quick oats
1/4 teaspoon Baking soda
3/4 cup Firmly packed brown sugar
1/3 cup Chopped walnuts
1/2 cup Low fat buttermilk
1 Large egg white
1 jar All-fruit raspberry preserves

Instructions

Preheat oven to 350. Spray an 8 x 8 inch baking pan with nonstick cooking spray.
Combine flours, quick oats, baking soda, and sugar in a large bowl. Mix in chopped walnuts. In another bowl, whisk together buttermilk and egg white, then add to oat and flour mixture; blend thoroughly.
Cover bottom of baking pan with oat mixture, reserving 3/4 to 1 cup for the top layer. Spread preserves over bottom layer. Scoop dollops of reserved oat mixture on top, leaving some of the jam layer exposed.
Bake for 25 minutes until top is golden brown. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Makes 16-20 bars

Sun, 05 Jul 2026 00:00:00 GMT

Vanilla Cupcakes with Lemon Cream and Raspberries

Ingredients

2 large eggs
2/3 cup sugar
1/3 cup fresh lemon juice
3/4 teaspoon finely grated lemon zest
1 stick plus 3 tablespoons unsalted butter, softened
Pinch of salt
3 large egg whites
3/4 cup milk
2 1/2 teaspoons pure vanilla extract
1 3/4 cups plus 2 tablespoons cake flour
2 1/2 teaspoons baking powder
1 stick plus 1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/2 cup seedless raspberry jam
Fresh raspberries, for garnish

Instructions

In a saucepan, whisk the eggs with the sugar, lemon juice and zest. Stir constantly over moderate heat until thickened but still pourable, about 6 minutes. Transfer to a blender and let cool for 5 minutes. Add the butter and salt and blend until pale, about 1 minute. Transfer the lemon cream to a bowl, cover and refrigerate until cold.
Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners and set 2 foil muffin cups in a pie plate. In a small bowl, whisk the egg whites with 2 tablespoons of the milk and the vanilla. Whisk in the remaining milk. In another bowl, whisk the cake flour with the baking powder.
In a bowl, beat the butter, sugar and salt until fluffy. Add the dry ingredients in 2 batches, alternating with the milk mixture. Spoon into the muffin pan and foil cups and bake for 20 minutes, until golden and springy when lightly touched. Let cool in the pans for 5 minutes, then transfer to racks to cool completely.
Slice off the top of each cupcake and spread with the raspberry jam. Replace the tops. Spread the lemon cream on top, garnish with berries and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Vanilla Cupcakes with Lemon Cream and Raspberries

Ingredients

2 large eggs
2/3 cup sugar
1/3 cup fresh lemon juice
3/4 teaspoon finely grated lemon zest
1 stick plus 3 tablespoons unsalted butter, softened
Pinch of salt
3 large egg whites
3/4 cup milk
2 1/2 teaspoons pure vanilla extract
1 3/4 cups plus 2 tablespoons cake flour
2 1/2 teaspoons baking powder
1 stick plus 1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/2 cup seedless raspberry jam
Fresh raspberries, for garnish

Instructions

In a saucepan, whisk the eggs with the sugar, lemon juice and zest. Stir constantly over moderate heat until thickened but still pourable, about 6 minutes. Transfer to a blender and let cool for 5 minutes. Add the butter and salt and blend until pale, about 1 minute. Transfer the lemon cream to a bowl, cover and refrigerate until cold.
Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners and set 2 foil muffin cups in a pie plate. In a small bowl, whisk the egg whites with 2 tablespoons of the milk and the vanilla. Whisk in the remaining milk. In another bowl, whisk the cake flour with the baking powder.
In a bowl, beat the butter, sugar and salt until fluffy. Add the dry ingredients in 2 batches, alternating with the milk mixture. Spoon into the muffin pan and foil cups and bake for 20 minutes, until golden and springy when lightly touched. Let cool in the pans for 5 minutes, then transfer to racks to cool completely.
Slice off the top of each cupcake and spread with the raspberry jam. Replace the tops. Spread the lemon cream on top, garnish with berries and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Vanilla Cupcakes with Lemon Cream and Raspberries

Ingredients

2 large eggs
2/3 cup sugar
1/3 cup fresh lemon juice
3/4 teaspoon finely grated lemon zest
1 stick plus 3 tablespoons unsalted butter, softened
Pinch of salt
3 large egg whites
3/4 cup milk
2 1/2 teaspoons pure vanilla extract
1 3/4 cups plus 2 tablespoons cake flour
2 1/2 teaspoons baking powder
1 stick plus 1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/2 cup seedless raspberry jam
Fresh raspberries, for garnish

Instructions

In a saucepan, whisk the eggs with the sugar, lemon juice and zest. Stir constantly over moderate heat until thickened but still pourable, about 6 minutes. Transfer to a blender and let cool for 5 minutes. Add the butter and salt and blend until pale, about 1 minute. Transfer the lemon cream to a bowl, cover and refrigerate until cold.
Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners and set 2 foil muffin cups in a pie plate. In a small bowl, whisk the egg whites with 2 tablespoons of the milk and the vanilla. Whisk in the remaining milk. In another bowl, whisk the cake flour with the baking powder.
In a bowl, beat the butter, sugar and salt until fluffy. Add the dry ingredients in 2 batches, alternating with the milk mixture. Spoon into the muffin pan and foil cups and bake for 20 minutes, until golden and springy when lightly touched. Let cool in the pans for 5 minutes, then transfer to racks to cool completely.
Slice off the top of each cupcake and spread with the raspberry jam. Replace the tops. Spread the lemon cream on top, garnish with berries and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Vanilla Cupcakes with Lemon Cream and Raspberries

Ingredients

2 large eggs
2/3 cup sugar
1/3 cup fresh lemon juice
3/4 teaspoon finely grated lemon zest
1 stick plus 3 tablespoons unsalted butter, softened
Pinch of salt
3 large egg whites
3/4 cup milk
2 1/2 teaspoons pure vanilla extract
1 3/4 cups plus 2 tablespoons cake flour
2 1/2 teaspoons baking powder
1 stick plus 1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/2 cup seedless raspberry jam
Fresh raspberries, for garnish

Instructions

In a saucepan, whisk the eggs with the sugar, lemon juice and zest. Stir constantly over moderate heat until thickened but still pourable, about 6 minutes. Transfer to a blender and let cool for 5 minutes. Add the butter and salt and blend until pale, about 1 minute. Transfer the lemon cream to a bowl, cover and refrigerate until cold.
Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners and set 2 foil muffin cups in a pie plate. In a small bowl, whisk the egg whites with 2 tablespoons of the milk and the vanilla. Whisk in the remaining milk. In another bowl, whisk the cake flour with the baking powder.
In a bowl, beat the butter, sugar and salt until fluffy. Add the dry ingredients in 2 batches, alternating with the milk mixture. Spoon into the muffin pan and foil cups and bake for 20 minutes, until golden and springy when lightly touched. Let cool in the pans for 5 minutes, then transfer to racks to cool completely.
Slice off the top of each cupcake and spread with the raspberry jam. Replace the tops. Spread the lemon cream on top, garnish with berries and serve.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry-raspberry Truffle Cake with Whipped Cream Topping

Ingredients

2 package Devil's food cake mix Betty Crocker Super Moist
6 large Eggs
1 cup Vegetable oil
1 1/3 cup Water
1 1/4 cup Light sour cream
12 ounce Semisweet chocolate
1 1/2 cup Whipping cream
1/2 cup Seedless raspberry jam
1/2 cup Seedless blackberry jam
1/4 cup Water
8 ounce Cream cheese softened
1/3 cup Powdered sugar
16 ounce Frozen whipped topping thawed
1 teaspoon Vanilla extract
3 cup Chopped pecans toasted
1/4 cup Fresh blackberries or raspberries

Instructions

Beat the first 5 ingredients in an electric mixer for about 2 minutes or until blended.
Grease 3 parchment or wax-paper lined round cake pans. Lightly flour each and then tap out excess flour. Pour cake batter into pans and bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean in the center of each. Cool cake layers in pans on top of wire racks for about 15-20 minutes. Carefully flip each one to remove each cake layer and remove the wax or parchment paper underneath. Transfer each cake layer to a wire rack to finish cooling completely.
Combine semisweet chocolate and whipping cream in a medium saucepan and heat on medium. whisking constantly until smooth. This will take about 10 minutes. Transfer to a mixing bowl , cover, and refrigerate for at least 1 1/2 hours until the mixture begins to thicken.
(If you have a cake cutter, I usually cut each cake layer''s top rounded edge off to make it nice and flat for aesthetic reasons. If you do not have one, it is perfectly fine to omit this step).
Cook both jams and 1/4 cup of water in a small saucepan over medium heat, and stir constantly until jam melts, about 5 minutes. Brush tops of your cake layers with this jam mixture.
Once chocolate has cooled completely in refrigerator and has thickened, beat this chocolate chilled mixture in an electric mixer until soft peaks form (you shouldn''t need more than a minute).
Place 1 layer glazed side up on cake platter. Spread half of your chocolate mixture onto this cake layer. Place 2nd cake layer glazed side down on top of chilled chocolate layer. Spread remaining chocolate mixture. Top with the last cake layer glazed side down.
To make cream cheese frosting:
Beat the cream cheese and powdered sugar with an electric mixer at medium speed. Add whipped topping and vanilla and beat until smooth. Make sure to scrape the sides of the bowl occasionally to ensure everything is evenly mixed. Work very quickly when frosting top and sides of cake with the cream cheese mixture. Press your toasted pecans around the sides of the cake and garnish with fresh berries on top. Keep refrigerated until ready to serve.
****For those with nut allergies, I have also made this cake and replaced the toasted pecans with shaved chocolate curls. Both ways look very pretty and are very tasty.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry-raspberry Truffle Cake with Whipped Cream Topping

Ingredients

2 package Devil's food cake mix Betty Crocker Super Moist
6 large Eggs
1 cup Vegetable oil
1 1/3 cup Water
1 1/4 cup Light sour cream
12 ounce Semisweet chocolate
1 1/2 cup Whipping cream
1/2 cup Seedless raspberry jam
1/2 cup Seedless blackberry jam
1/4 cup Water
8 ounce Cream cheese softened
1/3 cup Powdered sugar
16 ounce Frozen whipped topping thawed
1 teaspoon Vanilla extract
3 cup Chopped pecans toasted
1/4 cup Fresh blackberries or raspberries

Instructions

Beat the first 5 ingredients in an electric mixer for about 2 minutes or until blended.
Grease 3 parchment or wax-paper lined round cake pans. Lightly flour each and then tap out excess flour. Pour cake batter into pans and bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean in the center of each. Cool cake layers in pans on top of wire racks for about 15-20 minutes. Carefully flip each one to remove each cake layer and remove the wax or parchment paper underneath. Transfer each cake layer to a wire rack to finish cooling completely.
Combine semisweet chocolate and whipping cream in a medium saucepan and heat on medium. whisking constantly until smooth. This will take about 10 minutes. Transfer to a mixing bowl , cover, and refrigerate for at least 1 1/2 hours until the mixture begins to thicken.
(If you have a cake cutter, I usually cut each cake layer''s top rounded edge off to make it nice and flat for aesthetic reasons. If you do not have one, it is perfectly fine to omit this step).
Cook both jams and 1/4 cup of water in a small saucepan over medium heat, and stir constantly until jam melts, about 5 minutes. Brush tops of your cake layers with this jam mixture.
Once chocolate has cooled completely in refrigerator and has thickened, beat this chocolate chilled mixture in an electric mixer until soft peaks form (you shouldn''t need more than a minute).
Place 1 layer glazed side up on cake platter. Spread half of your chocolate mixture onto this cake layer. Place 2nd cake layer glazed side down on top of chilled chocolate layer. Spread remaining chocolate mixture. Top with the last cake layer glazed side down.
To make cream cheese frosting:
Beat the cream cheese and powdered sugar with an electric mixer at medium speed. Add whipped topping and vanilla and beat until smooth. Make sure to scrape the sides of the bowl occasionally to ensure everything is evenly mixed. Work very quickly when frosting top and sides of cake with the cream cheese mixture. Press your toasted pecans around the sides of the cake and garnish with fresh berries on top. Keep refrigerated until ready to serve.
****For those with nut allergies, I have also made this cake and replaced the toasted pecans with shaved chocolate curls. Both ways look very pretty and are very tasty.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry-raspberry Truffle Cake with Whipped Cream Topping

Ingredients

2 package Devil's food cake mix Betty Crocker Super Moist
6 large Eggs
1 cup Vegetable oil
1 1/3 cup Water
1 1/4 cup Light sour cream
12 ounce Semisweet chocolate
1 1/2 cup Whipping cream
1/2 cup Seedless raspberry jam
1/2 cup Seedless blackberry jam
1/4 cup Water
8 ounce Cream cheese softened
1/3 cup Powdered sugar
16 ounce Frozen whipped topping thawed
1 teaspoon Vanilla extract
3 cup Chopped pecans toasted
1/4 cup Fresh blackberries or raspberries

Instructions

Beat the first 5 ingredients in an electric mixer for about 2 minutes or until blended.
Grease 3 parchment or wax-paper lined round cake pans. Lightly flour each and then tap out excess flour. Pour cake batter into pans and bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean in the center of each. Cool cake layers in pans on top of wire racks for about 15-20 minutes. Carefully flip each one to remove each cake layer and remove the wax or parchment paper underneath. Transfer each cake layer to a wire rack to finish cooling completely.
Combine semisweet chocolate and whipping cream in a medium saucepan and heat on medium. whisking constantly until smooth. This will take about 10 minutes. Transfer to a mixing bowl , cover, and refrigerate for at least 1 1/2 hours until the mixture begins to thicken.
(If you have a cake cutter, I usually cut each cake layer''s top rounded edge off to make it nice and flat for aesthetic reasons. If you do not have one, it is perfectly fine to omit this step).
Cook both jams and 1/4 cup of water in a small saucepan over medium heat, and stir constantly until jam melts, about 5 minutes. Brush tops of your cake layers with this jam mixture.
Once chocolate has cooled completely in refrigerator and has thickened, beat this chocolate chilled mixture in an electric mixer until soft peaks form (you shouldn''t need more than a minute).
Place 1 layer glazed side up on cake platter. Spread half of your chocolate mixture onto this cake layer. Place 2nd cake layer glazed side down on top of chilled chocolate layer. Spread remaining chocolate mixture. Top with the last cake layer glazed side down.
To make cream cheese frosting:
Beat the cream cheese and powdered sugar with an electric mixer at medium speed. Add whipped topping and vanilla and beat until smooth. Make sure to scrape the sides of the bowl occasionally to ensure everything is evenly mixed. Work very quickly when frosting top and sides of cake with the cream cheese mixture. Press your toasted pecans around the sides of the cake and garnish with fresh berries on top. Keep refrigerated until ready to serve.
****For those with nut allergies, I have also made this cake and replaced the toasted pecans with shaved chocolate curls. Both ways look very pretty and are very tasty.

Sun, 05 Jul 2026 00:00:00 GMT

Blackberry-raspberry Truffle Cake with Whipped Cream Topping

Ingredients

2 package Devil's food cake mix Betty Crocker Super Moist
6 large Eggs
1 cup Vegetable oil
1 1/3 cup Water
1 1/4 cup Light sour cream
12 ounce Semisweet chocolate
1 1/2 cup Whipping cream
1/2 cup Seedless raspberry jam
1/2 cup Seedless blackberry jam
1/4 cup Water
8 ounce Cream cheese softened
1/3 cup Powdered sugar
16 ounce Frozen whipped topping thawed
1 teaspoon Vanilla extract
3 cup Chopped pecans toasted
1/4 cup Fresh blackberries or raspberries

Instructions

Beat the first 5 ingredients in an electric mixer for about 2 minutes or until blended.
Grease 3 parchment or wax-paper lined round cake pans. Lightly flour each and then tap out excess flour. Pour cake batter into pans and bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean in the center of each. Cool cake layers in pans on top of wire racks for about 15-20 minutes. Carefully flip each one to remove each cake layer and remove the wax or parchment paper underneath. Transfer each cake layer to a wire rack to finish cooling completely.
Combine semisweet chocolate and whipping cream in a medium saucepan and heat on medium. whisking constantly until smooth. This will take about 10 minutes. Transfer to a mixing bowl , cover, and refrigerate for at least 1 1/2 hours until the mixture begins to thicken.
(If you have a cake cutter, I usually cut each cake layer''s top rounded edge off to make it nice and flat for aesthetic reasons. If you do not have one, it is perfectly fine to omit this step).
Cook both jams and 1/4 cup of water in a small saucepan over medium heat, and stir constantly until jam melts, about 5 minutes. Brush tops of your cake layers with this jam mixture.
Once chocolate has cooled completely in refrigerator and has thickened, beat this chocolate chilled mixture in an electric mixer until soft peaks form (you shouldn''t need more than a minute).
Place 1 layer glazed side up on cake platter. Spread half of your chocolate mixture onto this cake layer. Place 2nd cake layer glazed side down on top of chilled chocolate layer. Spread remaining chocolate mixture. Top with the last cake layer glazed side down.
To make cream cheese frosting:
Beat the cream cheese and powdered sugar with an electric mixer at medium speed. Add whipped topping and vanilla and beat until smooth. Make sure to scrape the sides of the bowl occasionally to ensure everything is evenly mixed. Work very quickly when frosting top and sides of cake with the cream cheese mixture. Press your toasted pecans around the sides of the cake and garnish with fresh berries on top. Keep refrigerated until ready to serve.
****For those with nut allergies, I have also made this cake and replaced the toasted pecans with shaved chocolate curls. Both ways look very pretty and are very tasty.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumble

Ingredients

5 1/2 cups Raspberries
1 cup Granulated sugar
5 teaspoons Corn starch
1/2 teaspoon Coarse salt
6 tablespoons Unsalted butter room temperature
1/4 cup Light brown sugar
1 cup All purpose flour spooned and leveled
1/2 teaspoon Coarse salt

Instructions

1. Preheat oven to 375
2. Combine raspberries, granulated sugar, corn starch and salt
3. Transfer to 8" baking pan
Topping
1. In large mixing bowl beat butter and brown sugar on medium until light and fluffy
2. Add flour and salt and, with your hands, mix until large pieces form
3. Scatter over filling
4. Bake until center is bubbling (40-50 minutes), tenting loosely with foil after 30 minutes
5. Let cool 20 minutes before serving

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumble

Ingredients

5 1/2 cups Raspberries
1 cup Granulated sugar
5 teaspoons Corn starch
1/2 teaspoon Coarse salt
6 tablespoons Unsalted butter room temperature
1/4 cup Light brown sugar
1 cup All purpose flour spooned and leveled
1/2 teaspoon Coarse salt

Instructions

1. Preheat oven to 375
2. Combine raspberries, granulated sugar, corn starch and salt
3. Transfer to 8" baking pan
Topping
1. In large mixing bowl beat butter and brown sugar on medium until light and fluffy
2. Add flour and salt and, with your hands, mix until large pieces form
3. Scatter over filling
4. Bake until center is bubbling (40-50 minutes), tenting loosely with foil after 30 minutes
5. Let cool 20 minutes before serving

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumble

Ingredients

5 1/2 cups Raspberries
1 cup Granulated sugar
5 teaspoons Corn starch
1/2 teaspoon Coarse salt
6 tablespoons Unsalted butter room temperature
1/4 cup Light brown sugar
1 cup All purpose flour spooned and leveled
1/2 teaspoon Coarse salt

Instructions

1. Preheat oven to 375
2. Combine raspberries, granulated sugar, corn starch and salt
3. Transfer to 8" baking pan
Topping
1. In large mixing bowl beat butter and brown sugar on medium until light and fluffy
2. Add flour and salt and, with your hands, mix until large pieces form
3. Scatter over filling
4. Bake until center is bubbling (40-50 minutes), tenting loosely with foil after 30 minutes
5. Let cool 20 minutes before serving

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry Crumble

Ingredients

5 1/2 cups Raspberries
1 cup Granulated sugar
5 teaspoons Corn starch
1/2 teaspoon Coarse salt
6 tablespoons Unsalted butter room temperature
1/4 cup Light brown sugar
1 cup All purpose flour spooned and leveled
1/2 teaspoon Coarse salt

Instructions

1. Preheat oven to 375
2. Combine raspberries, granulated sugar, corn starch and salt
3. Transfer to 8" baking pan
Topping
1. In large mixing bowl beat butter and brown sugar on medium until light and fluffy
2. Add flour and salt and, with your hands, mix until large pieces form
3. Scatter over filling
4. Bake until center is bubbling (40-50 minutes), tenting loosely with foil after 30 minutes
5. Let cool 20 minutes before serving

Sun, 05 Jul 2026 00:00:00 GMT

Mixed Berry Crumble

Ingredients

2 cups Blueberries
2 cups raspberries
3/4 cup All purpose flour
1/4 pound butter, melted 1 stick
2/3 cup Light brown sugar
1/4 cup Bran

Instructions

Preheat oven to 350 degrees F.
Place berries in a medium bowl. In another bowl, combine flour and sugar. Remove 3 tbsp flour mixture and gently toss with berries. Place berries in an 8" square pan coated with cooking spray.
To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping over berries. Bake until berries just start to bubble, about 45 minutes. Cut into 8 pieces; serve warm or at room temperature.
Use any combination of berries: blueberries, raspberries, blackberries, strawberries, etc.

Sun, 05 Jul 2026 00:00:00 GMT

Mixed Berry Crumble

Ingredients

2 cups Blueberries
2 cups raspberries
3/4 cup All purpose flour
1/4 pound butter, melted 1 stick
2/3 cup Light brown sugar
1/4 cup Bran

Instructions

Preheat oven to 350 degrees F.
Place berries in a medium bowl. In another bowl, combine flour and sugar. Remove 3 tbsp flour mixture and gently toss with berries. Place berries in an 8" square pan coated with cooking spray.
To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping over berries. Bake until berries just start to bubble, about 45 minutes. Cut into 8 pieces; serve warm or at room temperature.
Use any combination of berries: blueberries, raspberries, blackberries, strawberries, etc.

Sun, 05 Jul 2026 00:00:00 GMT

Mixed Berry Crumble

Ingredients

2 cups Blueberries
2 cups raspberries
3/4 cup All purpose flour
1/4 pound butter, melted 1 stick
2/3 cup Light brown sugar
1/4 cup Bran

Instructions

Preheat oven to 350 degrees F.
Place berries in a medium bowl. In another bowl, combine flour and sugar. Remove 3 tbsp flour mixture and gently toss with berries. Place berries in an 8" square pan coated with cooking spray.
To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping over berries. Bake until berries just start to bubble, about 45 minutes. Cut into 8 pieces; serve warm or at room temperature.
Use any combination of berries: blueberries, raspberries, blackberries, strawberries, etc.

Sun, 05 Jul 2026 00:00:00 GMT

Mixed Berry Crumble

Ingredients

2 cups Blueberries
2 cups raspberries
3/4 cup All purpose flour
1/4 pound butter, melted 1 stick
2/3 cup Light brown sugar
1/4 cup Bran

Instructions

Preheat oven to 350 degrees F.
Place berries in a medium bowl. In another bowl, combine flour and sugar. Remove 3 tbsp flour mixture and gently toss with berries. Place berries in an 8" square pan coated with cooking spray.
To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping over berries. Bake until berries just start to bubble, about 45 minutes. Cut into 8 pieces; serve warm or at room temperature.
Use any combination of berries: blueberries, raspberries, blackberries, strawberries, etc.

Sun, 05 Jul 2026 00:00:00 GMT

Breakfast Muffins

Ingredients

10 tbsp Butter melted
1 3/4 c Flour
1 tbsp Baking Powder
1 1/4 tsp Cinnamon ground
1/4 tsp Salt
1/2 Vanilla bean
2/3 c Sugar
2/3 c Milk room temperature
1 lg Egg room temperature
1 1/4 c Fruit (berries, peaches, apples,etc)
Struesel
3/4 c Nut pieces such as pecans or walnuts
1 1/4 c Strawberries sliced into 1/4 " pieces
1 1/4 c Blueberries
1 1/4 c Raspberries
1 1/4 c Peaches sliced into 1/2 " pieces
2 tbsp Poppy seeds
5 tbsp Butter melted
2/3 c Flour
2/3 c Confectioners Sugar
1/4 tsp Cinnamon
pinch Salt

Instructions

Preheat oven to 400. butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl, whisk to combine.
In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg: whisk to combine. Fold butter mixture and fruit into flour mixture: use no more than 10 strokes.
For struesel: mix all ingredients in a bowl with fingers until crumbly.
Spoon 1/4 C batter into prepared cups: press 2 T Struesel on top of each. Bake until tops are golden, 15-17 min. Remove from oven: let cool in pan 15-20 min. before transfering to wire rack. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Breakfast Muffins

Ingredients

10 tbsp Butter melted
1 3/4 c Flour
1 tbsp Baking Powder
1 1/4 tsp Cinnamon ground
1/4 tsp Salt
1/2 Vanilla bean
2/3 c Sugar
2/3 c Milk room temperature
1 lg Egg room temperature
1 1/4 c Fruit (berries, peaches, apples,etc)
Struesel
3/4 c Nut pieces such as pecans or walnuts
1 1/4 c Strawberries sliced into 1/4 " pieces
1 1/4 c Blueberries
1 1/4 c Raspberries
1 1/4 c Peaches sliced into 1/2 " pieces
2 tbsp Poppy seeds
5 tbsp Butter melted
2/3 c Flour
2/3 c Confectioners Sugar
1/4 tsp Cinnamon
pinch Salt

Instructions

Preheat oven to 400. butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl, whisk to combine.
In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg: whisk to combine. Fold butter mixture and fruit into flour mixture: use no more than 10 strokes.
For struesel: mix all ingredients in a bowl with fingers until crumbly.
Spoon 1/4 C batter into prepared cups: press 2 T Struesel on top of each. Bake until tops are golden, 15-17 min. Remove from oven: let cool in pan 15-20 min. before transfering to wire rack. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Breakfast Muffins

Ingredients

10 tbsp Butter melted
1 3/4 c Flour
1 tbsp Baking Powder
1 1/4 tsp Cinnamon ground
1/4 tsp Salt
1/2 Vanilla bean
2/3 c Sugar
2/3 c Milk room temperature
1 lg Egg room temperature
1 1/4 c Fruit (berries, peaches, apples,etc)
Struesel
3/4 c Nut pieces such as pecans or walnuts
1 1/4 c Strawberries sliced into 1/4 " pieces
1 1/4 c Blueberries
1 1/4 c Raspberries
1 1/4 c Peaches sliced into 1/2 " pieces
2 tbsp Poppy seeds
5 tbsp Butter melted
2/3 c Flour
2/3 c Confectioners Sugar
1/4 tsp Cinnamon
pinch Salt

Instructions

Preheat oven to 400. butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl, whisk to combine.
In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg: whisk to combine. Fold butter mixture and fruit into flour mixture: use no more than 10 strokes.
For struesel: mix all ingredients in a bowl with fingers until crumbly.
Spoon 1/4 C batter into prepared cups: press 2 T Struesel on top of each. Bake until tops are golden, 15-17 min. Remove from oven: let cool in pan 15-20 min. before transfering to wire rack. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

Breakfast Muffins

Ingredients

10 tbsp Butter melted
1 3/4 c Flour
1 tbsp Baking Powder
1 1/4 tsp Cinnamon ground
1/4 tsp Salt
1/2 Vanilla bean
2/3 c Sugar
2/3 c Milk room temperature
1 lg Egg room temperature
1 1/4 c Fruit (berries, peaches, apples,etc)
Struesel
3/4 c Nut pieces such as pecans or walnuts
1 1/4 c Strawberries sliced into 1/4 " pieces
1 1/4 c Blueberries
1 1/4 c Raspberries
1 1/4 c Peaches sliced into 1/2 " pieces
2 tbsp Poppy seeds
5 tbsp Butter melted
2/3 c Flour
2/3 c Confectioners Sugar
1/4 tsp Cinnamon
pinch Salt

Instructions

Preheat oven to 400. butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl, whisk to combine.
In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg: whisk to combine. Fold butter mixture and fruit into flour mixture: use no more than 10 strokes.
For struesel: mix all ingredients in a bowl with fingers until crumbly.
Spoon 1/4 C batter into prepared cups: press 2 T Struesel on top of each. Bake until tops are golden, 15-17 min. Remove from oven: let cool in pan 15-20 min. before transfering to wire rack. Serve warm or at room temperature.

Sun, 05 Jul 2026 00:00:00 GMT

raspberry rolls

Ingredients

1/2 cup milk
3 tbsp butter
2 tbsp brown sugar
2 1/4 tsp instant yeast
1 egg (at room temp)
1 tsp salt
1 3/4 – 2 cups all-purpose flour
1 cup fresh raspberries
1/2 cup brown sugar
4 tbsp butter (softened)

Instructions

Add milk and butter to a small bowl. Microwave just until butter melts. The milk should be warm, but not hot. If it is hot, let it cool for a minute. Add the milk and butter mixture to the bowl of a stand mixer.
Add brown sugar, yeast, egg, and salt. Mix until just combined.
Add 1 3/4 cups of flour and mix with a dough hook for 1 minute. If the dough is still sticky, add a tablespoon of flour at a time until it is no longer sticky. Let the dough mix for 5 minutes.
Transfer the dough to a well-greased bowl. Cover and let it rise in a warm area for 60-90 minutes, until it has doubled in size.
Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 12"x15". Spread the softened butter all over the dough, leaving a 1/2" border. Sprinkle on the brown sugar and use your fingers to evenly spread it across the dough.
Use a fork to mash the raspberries. Transfer the blackberries to the dough, trying to leave most of the juice behind (I like to use a fork or slotted spoon for this). Spread the raspberries evenly across the dough.
Fold the dough into thirds, folding the short ends in. Using a sharp knife or pizza cutter, cut the dough into 8 strips, about 1.5" wide.
Take each strip and use the knife or pizza cutter to cut the dough into two strips MAKING SURE to leave a 1/2" at the top that is NOT cut. Take the two strips and braid the dough, pinching it at the bottom. Things will get messy, but it's worth it.
Roll each strip into itself (like you're rolling a crescent roll), with the non-cut part in the center. Transfer the rolls to a well-greased muffin tin.
Preheat the oven to 375F. Let the rolls rise for 30 minutes. Transfer to the oven and bake for 12-15 minutes, until rolls are golden brown.
Transfer the rolls to a cooling rack. Top with nutella (or your other favorite toppings) and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

raspberry rolls

Ingredients

1/2 cup milk
3 tbsp butter
2 tbsp brown sugar
2 1/4 tsp instant yeast
1 egg (at room temp)
1 tsp salt
1 3/4 – 2 cups all-purpose flour
1 cup fresh raspberries
1/2 cup brown sugar
4 tbsp butter (softened)

Instructions

Add milk and butter to a small bowl. Microwave just until butter melts. The milk should be warm, but not hot. If it is hot, let it cool for a minute. Add the milk and butter mixture to the bowl of a stand mixer.
Add brown sugar, yeast, egg, and salt. Mix until just combined.
Add 1 3/4 cups of flour and mix with a dough hook for 1 minute. If the dough is still sticky, add a tablespoon of flour at a time until it is no longer sticky. Let the dough mix for 5 minutes.
Transfer the dough to a well-greased bowl. Cover and let it rise in a warm area for 60-90 minutes, until it has doubled in size.
Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 12"x15". Spread the softened butter all over the dough, leaving a 1/2" border. Sprinkle on the brown sugar and use your fingers to evenly spread it across the dough.
Use a fork to mash the raspberries. Transfer the blackberries to the dough, trying to leave most of the juice behind (I like to use a fork or slotted spoon for this). Spread the raspberries evenly across the dough.
Fold the dough into thirds, folding the short ends in. Using a sharp knife or pizza cutter, cut the dough into 8 strips, about 1.5" wide.
Take each strip and use the knife or pizza cutter to cut the dough into two strips MAKING SURE to leave a 1/2" at the top that is NOT cut. Take the two strips and braid the dough, pinching it at the bottom. Things will get messy, but it's worth it.
Roll each strip into itself (like you're rolling a crescent roll), with the non-cut part in the center. Transfer the rolls to a well-greased muffin tin.
Preheat the oven to 375F. Let the rolls rise for 30 minutes. Transfer to the oven and bake for 12-15 minutes, until rolls are golden brown.
Transfer the rolls to a cooling rack. Top with nutella (or your other favorite toppings) and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

raspberry rolls

Ingredients

1/2 cup milk
3 tbsp butter
2 tbsp brown sugar
2 1/4 tsp instant yeast
1 egg (at room temp)
1 tsp salt
1 3/4 – 2 cups all-purpose flour
1 cup fresh raspberries
1/2 cup brown sugar
4 tbsp butter (softened)

Instructions

Add milk and butter to a small bowl. Microwave just until butter melts. The milk should be warm, but not hot. If it is hot, let it cool for a minute. Add the milk and butter mixture to the bowl of a stand mixer.
Add brown sugar, yeast, egg, and salt. Mix until just combined.
Add 1 3/4 cups of flour and mix with a dough hook for 1 minute. If the dough is still sticky, add a tablespoon of flour at a time until it is no longer sticky. Let the dough mix for 5 minutes.
Transfer the dough to a well-greased bowl. Cover and let it rise in a warm area for 60-90 minutes, until it has doubled in size.
Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 12"x15". Spread the softened butter all over the dough, leaving a 1/2" border. Sprinkle on the brown sugar and use your fingers to evenly spread it across the dough.
Use a fork to mash the raspberries. Transfer the blackberries to the dough, trying to leave most of the juice behind (I like to use a fork or slotted spoon for this). Spread the raspberries evenly across the dough.
Fold the dough into thirds, folding the short ends in. Using a sharp knife or pizza cutter, cut the dough into 8 strips, about 1.5" wide.
Take each strip and use the knife or pizza cutter to cut the dough into two strips MAKING SURE to leave a 1/2" at the top that is NOT cut. Take the two strips and braid the dough, pinching it at the bottom. Things will get messy, but it's worth it.
Roll each strip into itself (like you're rolling a crescent roll), with the non-cut part in the center. Transfer the rolls to a well-greased muffin tin.
Preheat the oven to 375F. Let the rolls rise for 30 minutes. Transfer to the oven and bake for 12-15 minutes, until rolls are golden brown.
Transfer the rolls to a cooling rack. Top with nutella (or your other favorite toppings) and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

raspberry rolls

Ingredients

1/2 cup milk
3 tbsp butter
2 tbsp brown sugar
2 1/4 tsp instant yeast
1 egg (at room temp)
1 tsp salt
1 3/4 – 2 cups all-purpose flour
1 cup fresh raspberries
1/2 cup brown sugar
4 tbsp butter (softened)

Instructions

Add milk and butter to a small bowl. Microwave just until butter melts. The milk should be warm, but not hot. If it is hot, let it cool for a minute. Add the milk and butter mixture to the bowl of a stand mixer.
Add brown sugar, yeast, egg, and salt. Mix until just combined.
Add 1 3/4 cups of flour and mix with a dough hook for 1 minute. If the dough is still sticky, add a tablespoon of flour at a time until it is no longer sticky. Let the dough mix for 5 minutes.
Transfer the dough to a well-greased bowl. Cover and let it rise in a warm area for 60-90 minutes, until it has doubled in size.
Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 12"x15". Spread the softened butter all over the dough, leaving a 1/2" border. Sprinkle on the brown sugar and use your fingers to evenly spread it across the dough.
Use a fork to mash the raspberries. Transfer the blackberries to the dough, trying to leave most of the juice behind (I like to use a fork or slotted spoon for this). Spread the raspberries evenly across the dough.
Fold the dough into thirds, folding the short ends in. Using a sharp knife or pizza cutter, cut the dough into 8 strips, about 1.5" wide.
Take each strip and use the knife or pizza cutter to cut the dough into two strips MAKING SURE to leave a 1/2" at the top that is NOT cut. Take the two strips and braid the dough, pinching it at the bottom. Things will get messy, but it's worth it.
Roll each strip into itself (like you're rolling a crescent roll), with the non-cut part in the center. Transfer the rolls to a well-greased muffin tin.
Preheat the oven to 375F. Let the rolls rise for 30 minutes. Transfer to the oven and bake for 12-15 minutes, until rolls are golden brown.
Transfer the rolls to a cooling rack. Top with nutella (or your other favorite toppings) and enjoy!

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Crisp

Ingredients

1 cup regular rolled oats
½ cup all-purpose flour
½ cup finely chopped walnuts (2 1/2 oz.)
½ cup packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
½ cup (1/4 lb.) cold butter, cut into chunks
¾ cup granulated sugar
2 tablespoons cornstarch
1 qt. raspberries, rinsed and drained (18 oz.)
3 cups sliced rhubarb (cut 1⁄2 in. thick; about 12 oz.)

Instructions

Preheat oven to 350°. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.
Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.
Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Crisp

Ingredients

1 cup regular rolled oats
½ cup all-purpose flour
½ cup finely chopped walnuts (2 1/2 oz.)
½ cup packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
½ cup (1/4 lb.) cold butter, cut into chunks
¾ cup granulated sugar
2 tablespoons cornstarch
1 qt. raspberries, rinsed and drained (18 oz.)
3 cups sliced rhubarb (cut 1⁄2 in. thick; about 12 oz.)

Instructions

Preheat oven to 350°. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.
Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.
Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Crisp

Ingredients

1 cup regular rolled oats
½ cup all-purpose flour
½ cup finely chopped walnuts (2 1/2 oz.)
½ cup packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
½ cup (1/4 lb.) cold butter, cut into chunks
¾ cup granulated sugar
2 tablespoons cornstarch
1 qt. raspberries, rinsed and drained (18 oz.)
3 cups sliced rhubarb (cut 1⁄2 in. thick; about 12 oz.)

Instructions

Preheat oven to 350°. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.
Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.
Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Crisp

Ingredients

1 cup regular rolled oats
½ cup all-purpose flour
½ cup finely chopped walnuts (2 1/2 oz.)
½ cup packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
½ cup (1/4 lb.) cold butter, cut into chunks
¾ cup granulated sugar
2 tablespoons cornstarch
1 qt. raspberries, rinsed and drained (18 oz.)
3 cups sliced rhubarb (cut 1⁄2 in. thick; about 12 oz.)

Instructions

Preheat oven to 350°. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.
Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.
Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Terrine Recipe

Ingredients

2 1/4 cups milk
1 cup sugar
1/2 teaspoon pure vanilla extract
3 egg yolks
1/4 cup cornstarch, dissolved in 1/4 cup water
4 ounces white chocolate, finely chopped
1 tablespoon butter
2 teaspoons gelatin
2 teaspoons water
2 tablespoons heavy cream
3 cups sweetened whipped cream
1 cup simple syrup, (equal amounts water and sugar, simmered until sugar dissolves
1/2 cup Chambord
1/2 sheet pan Chocolate Sponge cake, cut into 3 (9 by 5-inch) slices, recipe follows
2 pints fresh raspberries
3-ounce piece white chocolate, shaved into curls
2 cups raspberry sauce, recipe follows
Sprigs fresh mint

Instructions

In a nonstick saucepan, over medium heat, combine 2 cups of the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture.
Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Over medium heat, slowly add the cornstarch mixture to the saucepan, whisking constantly for 1 minute.
Using a wooden spoon, continue stirring for about 2 minutes. Add the chopped white chocolate and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes.
Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally. Soften the gelatin in the water. In a small saucepan, combine the gelatin and cream.
Place over medium heat and cook until the gelatin dissolves, about 1 minute. Remove from the heat. In a large bowl, combine the pastry cream and gelatin. Mix well. Fold 1 1/2 cups of the sweetened cream into the mixture.
Combine the sugar syrup and liqueur together. Brush the tops of the sliced cake with the syrup. Let the syrup soak into the cake for 10 minutes. Line a 9 by 5 by 3-inch loaf pan with plastic wrap, allow the wrap to overhang the pan. Place a piece of cake on the bottom of the pan.
Place 1 pint of the raspberries over the cake. Spoon half of the cream mixture over the berries. Place the second piece of cake on top of the cream mixture. Repeat with the remaining berries, chocolate mixture and cake.
Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours.
Remove from the refrigerator and invert onto a glass serving platter. Ice the sides and top of the terrine with the remaining 1 1/2 cups of whipped cream.
Top the terrine with the shaved chocolate. Spoon the sauce in the center of each plate. Slice the terrine into individual servings. Place each slice in the center of the sauce. Garnish each with a sprig of mint.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Terrine Recipe

Ingredients

2 1/4 cups milk
1 cup sugar
1/2 teaspoon pure vanilla extract
3 egg yolks
1/4 cup cornstarch, dissolved in 1/4 cup water
4 ounces white chocolate, finely chopped
1 tablespoon butter
2 teaspoons gelatin
2 teaspoons water
2 tablespoons heavy cream
3 cups sweetened whipped cream
1 cup simple syrup, (equal amounts water and sugar, simmered until sugar dissolves
1/2 cup Chambord
1/2 sheet pan Chocolate Sponge cake, cut into 3 (9 by 5-inch) slices, recipe follows
2 pints fresh raspberries
3-ounce piece white chocolate, shaved into curls
2 cups raspberry sauce, recipe follows
Sprigs fresh mint

Instructions

In a nonstick saucepan, over medium heat, combine 2 cups of the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture.
Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Over medium heat, slowly add the cornstarch mixture to the saucepan, whisking constantly for 1 minute.
Using a wooden spoon, continue stirring for about 2 minutes. Add the chopped white chocolate and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes.
Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally. Soften the gelatin in the water. In a small saucepan, combine the gelatin and cream.
Place over medium heat and cook until the gelatin dissolves, about 1 minute. Remove from the heat. In a large bowl, combine the pastry cream and gelatin. Mix well. Fold 1 1/2 cups of the sweetened cream into the mixture.
Combine the sugar syrup and liqueur together. Brush the tops of the sliced cake with the syrup. Let the syrup soak into the cake for 10 minutes. Line a 9 by 5 by 3-inch loaf pan with plastic wrap, allow the wrap to overhang the pan. Place a piece of cake on the bottom of the pan.
Place 1 pint of the raspberries over the cake. Spoon half of the cream mixture over the berries. Place the second piece of cake on top of the cream mixture. Repeat with the remaining berries, chocolate mixture and cake.
Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours.
Remove from the refrigerator and invert onto a glass serving platter. Ice the sides and top of the terrine with the remaining 1 1/2 cups of whipped cream.
Top the terrine with the shaved chocolate. Spoon the sauce in the center of each plate. Slice the terrine into individual servings. Place each slice in the center of the sauce. Garnish each with a sprig of mint.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Terrine Recipe

Ingredients

2 1/4 cups milk
1 cup sugar
1/2 teaspoon pure vanilla extract
3 egg yolks
1/4 cup cornstarch, dissolved in 1/4 cup water
4 ounces white chocolate, finely chopped
1 tablespoon butter
2 teaspoons gelatin
2 teaspoons water
2 tablespoons heavy cream
3 cups sweetened whipped cream
1 cup simple syrup, (equal amounts water and sugar, simmered until sugar dissolves
1/2 cup Chambord
1/2 sheet pan Chocolate Sponge cake, cut into 3 (9 by 5-inch) slices, recipe follows
2 pints fresh raspberries
3-ounce piece white chocolate, shaved into curls
2 cups raspberry sauce, recipe follows
Sprigs fresh mint

Instructions

In a nonstick saucepan, over medium heat, combine 2 cups of the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture.
Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Over medium heat, slowly add the cornstarch mixture to the saucepan, whisking constantly for 1 minute.
Using a wooden spoon, continue stirring for about 2 minutes. Add the chopped white chocolate and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes.
Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally. Soften the gelatin in the water. In a small saucepan, combine the gelatin and cream.
Place over medium heat and cook until the gelatin dissolves, about 1 minute. Remove from the heat. In a large bowl, combine the pastry cream and gelatin. Mix well. Fold 1 1/2 cups of the sweetened cream into the mixture.
Combine the sugar syrup and liqueur together. Brush the tops of the sliced cake with the syrup. Let the syrup soak into the cake for 10 minutes. Line a 9 by 5 by 3-inch loaf pan with plastic wrap, allow the wrap to overhang the pan. Place a piece of cake on the bottom of the pan.
Place 1 pint of the raspberries over the cake. Spoon half of the cream mixture over the berries. Place the second piece of cake on top of the cream mixture. Repeat with the remaining berries, chocolate mixture and cake.
Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours.
Remove from the refrigerator and invert onto a glass serving platter. Ice the sides and top of the terrine with the remaining 1 1/2 cups of whipped cream.
Top the terrine with the shaved chocolate. Spoon the sauce in the center of each plate. Slice the terrine into individual servings. Place each slice in the center of the sauce. Garnish each with a sprig of mint.

Sun, 05 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Terrine Recipe

Ingredients

2 1/4 cups milk
1 cup sugar
1/2 teaspoon pure vanilla extract
3 egg yolks
1/4 cup cornstarch, dissolved in 1/4 cup water
4 ounces white chocolate, finely chopped
1 tablespoon butter
2 teaspoons gelatin
2 teaspoons water
2 tablespoons heavy cream
3 cups sweetened whipped cream
1 cup simple syrup, (equal amounts water and sugar, simmered until sugar dissolves
1/2 cup Chambord
1/2 sheet pan Chocolate Sponge cake, cut into 3 (9 by 5-inch) slices, recipe follows
2 pints fresh raspberries
3-ounce piece white chocolate, shaved into curls
2 cups raspberry sauce, recipe follows
Sprigs fresh mint

Instructions

In a nonstick saucepan, over medium heat, combine 2 cups of the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture.
Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Over medium heat, slowly add the cornstarch mixture to the saucepan, whisking constantly for 1 minute.
Using a wooden spoon, continue stirring for about 2 minutes. Add the chopped white chocolate and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes.
Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally. Soften the gelatin in the water. In a small saucepan, combine the gelatin and cream.
Place over medium heat and cook until the gelatin dissolves, about 1 minute. Remove from the heat. In a large bowl, combine the pastry cream and gelatin. Mix well. Fold 1 1/2 cups of the sweetened cream into the mixture.
Combine the sugar syrup and liqueur together. Brush the tops of the sliced cake with the syrup. Let the syrup soak into the cake for 10 minutes. Line a 9 by 5 by 3-inch loaf pan with plastic wrap, allow the wrap to overhang the pan. Place a piece of cake on the bottom of the pan.
Place 1 pint of the raspberries over the cake. Spoon half of the cream mixture over the berries. Place the second piece of cake on top of the cream mixture. Repeat with the remaining berries, chocolate mixture and cake.
Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours.
Remove from the refrigerator and invert onto a glass serving platter. Ice the sides and top of the terrine with the remaining 1 1/2 cups of whipped cream.
Top the terrine with the shaved chocolate. Spoon the sauce in the center of each plate. Slice the terrine into individual servings. Place each slice in the center of the sauce. Garnish each with a sprig of mint.

Sun, 05 Jul 2026 00:00:00 GMT

Rice Pudding with Raspberry Sauce

Ingredients

1/2 cup uncooked regular long-grain rice
1 cup water
2 eggs or 4 egg yolks
1/2 cup granulated sugar
1/2 cup raisins or chopped dried apricots
2 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
Ground cinnamon or nutmeg
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla

Instructions

In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

Sun, 05 Jul 2026 00:00:00 GMT

Rice Pudding with Raspberry Sauce

Ingredients

1/2 cup uncooked regular long-grain rice
1 cup water
2 eggs or 4 egg yolks
1/2 cup granulated sugar
1/2 cup raisins or chopped dried apricots
2 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
Ground cinnamon or nutmeg
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla

Instructions

In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

Sun, 05 Jul 2026 00:00:00 GMT

Rice Pudding with Raspberry Sauce

Ingredients

1/2 cup uncooked regular long-grain rice
1 cup water
2 eggs or 4 egg yolks
1/2 cup granulated sugar
1/2 cup raisins or chopped dried apricots
2 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
Ground cinnamon or nutmeg
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla

Instructions

In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

Sun, 05 Jul 2026 00:00:00 GMT

Rice Pudding with Raspberry Sauce

Ingredients

1/2 cup uncooked regular long-grain rice
1 cup water
2 eggs or 4 egg yolks
1/2 cup granulated sugar
1/2 cup raisins or chopped dried apricots
2 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
Ground cinnamon or nutmeg
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla

Instructions

In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

Sun, 05 Jul 2026 00:00:00 GMT

Lime Cheesecake with Fresh Raspberries And Redcurrants

Ingredients

75 g St Ivel Gold Light; (3oz)
15 ml Powdered gelatine; (1tbsp)
115 g Caster sugar; (4oz)
2 Eggs; size 3, separated
175 g Reduced-fat digestive
A few sprigs of fresh
115 g Fresh raspberries; (4oz)
30 ml Plain fromage frais; (2tbsp)
Mint leaves; to decorate
5 ml Ground mixed spice; (1tsp)
Finely grated rind & juice
225 g Cottage cheese; sieved (8oz)
150 ml Reduced-fat double cream;

Instructions

Place the St Ivel Gold Light in a saucepan and heat gently until melted. Remove the pan from the heat and stir in the crushed biscuits and spice and mix well. Press into the base of a 20cm (8in) loose-bottomed cake tin. Chill in the refrigerator for 30 minutes. Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to soak for a few minutes. Place the bowl over a pan of simmering water and stir until the gelatine has dissolved. Set aside to cool. Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg yolks in a blender or food processor and blend until smooth and throughly mixed. Add the cooled gelatine and blend until well mixed. Whisk the egg whites until stiff, then fold carefully into the lime mixture. Pour over the biscuit base and level the surface. Chill in the refrigerator for several hours until firm and set. Carefully remove the cheesecake from the tin and place it on a serving plate. Swirl the fromage frais over the surface of the cheesecake and decorate with fresh raspberries, redcurrants and mint leaves before serving. Variation: Use the finely grated rind and juice of 2 lemons or 1 lemon and 1 lime in place of the 2 limes. Omit the mixed spice from the biscuit base, if perferred. Use other reduced-fat biscuits such as ginger biscuits, in place of the digestive biscuits.

Sun, 05 Jul 2026 00:00:00 GMT

Lime Cheesecake with Fresh Raspberries And Redcurrants

Ingredients

75 g St Ivel Gold Light; (3oz)
15 ml Powdered gelatine; (1tbsp)
115 g Caster sugar; (4oz)
2 Eggs; size 3, separated
175 g Reduced-fat digestive
A few sprigs of fresh
115 g Fresh raspberries; (4oz)
30 ml Plain fromage frais; (2tbsp)
Mint leaves; to decorate
5 ml Ground mixed spice; (1tsp)
Finely grated rind & juice
225 g Cottage cheese; sieved (8oz)
150 ml Reduced-fat double cream;

Instructions

Place the St Ivel Gold Light in a saucepan and heat gently until melted. Remove the pan from the heat and stir in the crushed biscuits and spice and mix well. Press into the base of a 20cm (8in) loose-bottomed cake tin. Chill in the refrigerator for 30 minutes. Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to soak for a few minutes. Place the bowl over a pan of simmering water and stir until the gelatine has dissolved. Set aside to cool. Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg yolks in a blender or food processor and blend until smooth and throughly mixed. Add the cooled gelatine and blend until well mixed. Whisk the egg whites until stiff, then fold carefully into the lime mixture. Pour over the biscuit base and level the surface. Chill in the refrigerator for several hours until firm and set. Carefully remove the cheesecake from the tin and place it on a serving plate. Swirl the fromage frais over the surface of the cheesecake and decorate with fresh raspberries, redcurrants and mint leaves before serving. Variation: Use the finely grated rind and juice of 2 lemons or 1 lemon and 1 lime in place of the 2 limes. Omit the mixed spice from the biscuit base, if perferred. Use other reduced-fat biscuits such as ginger biscuits, in place of the digestive biscuits.

Sun, 05 Jul 2026 00:00:00 GMT

Lime Cheesecake with Fresh Raspberries And Redcurrants

Ingredients

75 g St Ivel Gold Light; (3oz)
15 ml Powdered gelatine; (1tbsp)
115 g Caster sugar; (4oz)
2 Eggs; size 3, separated
175 g Reduced-fat digestive
A few sprigs of fresh
115 g Fresh raspberries; (4oz)
30 ml Plain fromage frais; (2tbsp)
Mint leaves; to decorate
5 ml Ground mixed spice; (1tsp)
Finely grated rind & juice
225 g Cottage cheese; sieved (8oz)
150 ml Reduced-fat double cream;

Instructions

Place the St Ivel Gold Light in a saucepan and heat gently until melted. Remove the pan from the heat and stir in the crushed biscuits and spice and mix well. Press into the base of a 20cm (8in) loose-bottomed cake tin. Chill in the refrigerator for 30 minutes. Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to soak for a few minutes. Place the bowl over a pan of simmering water and stir until the gelatine has dissolved. Set aside to cool. Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg yolks in a blender or food processor and blend until smooth and throughly mixed. Add the cooled gelatine and blend until well mixed. Whisk the egg whites until stiff, then fold carefully into the lime mixture. Pour over the biscuit base and level the surface. Chill in the refrigerator for several hours until firm and set. Carefully remove the cheesecake from the tin and place it on a serving plate. Swirl the fromage frais over the surface of the cheesecake and decorate with fresh raspberries, redcurrants and mint leaves before serving. Variation: Use the finely grated rind and juice of 2 lemons or 1 lemon and 1 lime in place of the 2 limes. Omit the mixed spice from the biscuit base, if perferred. Use other reduced-fat biscuits such as ginger biscuits, in place of the digestive biscuits.

Sun, 05 Jul 2026 00:00:00 GMT

Lime Cheesecake with Fresh Raspberries And Redcurrants

Ingredients

75 g St Ivel Gold Light; (3oz)
15 ml Powdered gelatine; (1tbsp)
115 g Caster sugar; (4oz)
2 Eggs; size 3, separated
175 g Reduced-fat digestive
A few sprigs of fresh
115 g Fresh raspberries; (4oz)
30 ml Plain fromage frais; (2tbsp)
Mint leaves; to decorate
5 ml Ground mixed spice; (1tsp)
Finely grated rind & juice
225 g Cottage cheese; sieved (8oz)
150 ml Reduced-fat double cream;

Instructions

Place the St Ivel Gold Light in a saucepan and heat gently until melted. Remove the pan from the heat and stir in the crushed biscuits and spice and mix well. Press into the base of a 20cm (8in) loose-bottomed cake tin. Chill in the refrigerator for 30 minutes. Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to soak for a few minutes. Place the bowl over a pan of simmering water and stir until the gelatine has dissolved. Set aside to cool. Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg yolks in a blender or food processor and blend until smooth and throughly mixed. Add the cooled gelatine and blend until well mixed. Whisk the egg whites until stiff, then fold carefully into the lime mixture. Pour over the biscuit base and level the surface. Chill in the refrigerator for several hours until firm and set. Carefully remove the cheesecake from the tin and place it on a serving plate. Swirl the fromage frais over the surface of the cheesecake and decorate with fresh raspberries, redcurrants and mint leaves before serving. Variation: Use the finely grated rind and juice of 2 lemons or 1 lemon and 1 lime in place of the 2 limes. Omit the mixed spice from the biscuit base, if perferred. Use other reduced-fat biscuits such as ginger biscuits, in place of the digestive biscuits.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Raspberry Mallow Pie

Ingredients

1 (3 ounce) package raspberry gelatin powder
1/2 cup boiling water
1/2 cup cold water
1 (10 ounce) package frozen raspberries
20 large marshmallows
1 (16 ounce) container Cool Whip
1 (9 inch) baked pastry shells

Instructions

Dissolve jello powder in 1/2 cup boiling water.
Stir in 1/2 cup cold water, chill until syrupy.
Heat the raspberries and juice.
Add the marshmallows,stir until they are melted.
Chill until thick.
Fold in 1/2 the Cool Whip and partially thickened jello.
Pour into baked pie shell.
Chill, top with remaining Cool Whip.
Sprinkle a few droplets of red food coloring.
Swirl with the tip of a knife.
Optional: You may substitute strawberries if you wish.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Raspberry Mallow Pie

Ingredients

1 (3 ounce) package raspberry gelatin powder
1/2 cup boiling water
1/2 cup cold water
1 (10 ounce) package frozen raspberries
20 large marshmallows
1 (16 ounce) container Cool Whip
1 (9 inch) baked pastry shells

Instructions

Dissolve jello powder in 1/2 cup boiling water.
Stir in 1/2 cup cold water, chill until syrupy.
Heat the raspberries and juice.
Add the marshmallows,stir until they are melted.
Chill until thick.
Fold in 1/2 the Cool Whip and partially thickened jello.
Pour into baked pie shell.
Chill, top with remaining Cool Whip.
Sprinkle a few droplets of red food coloring.
Swirl with the tip of a knife.
Optional: You may substitute strawberries if you wish.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Raspberry Mallow Pie

Ingredients

1 (3 ounce) package raspberry gelatin powder
1/2 cup boiling water
1/2 cup cold water
1 (10 ounce) package frozen raspberries
20 large marshmallows
1 (16 ounce) container Cool Whip
1 (9 inch) baked pastry shells

Instructions

Dissolve jello powder in 1/2 cup boiling water.
Stir in 1/2 cup cold water, chill until syrupy.
Heat the raspberries and juice.
Add the marshmallows,stir until they are melted.
Chill until thick.
Fold in 1/2 the Cool Whip and partially thickened jello.
Pour into baked pie shell.
Chill, top with remaining Cool Whip.
Sprinkle a few droplets of red food coloring.
Swirl with the tip of a knife.
Optional: You may substitute strawberries if you wish.

Sun, 05 Jul 2026 00:00:00 GMT

Creamy Raspberry Mallow Pie

Ingredients

1 (3 ounce) package raspberry gelatin powder
1/2 cup boiling water
1/2 cup cold water
1 (10 ounce) package frozen raspberries
20 large marshmallows
1 (16 ounce) container Cool Whip
1 (9 inch) baked pastry shells

Instructions

Dissolve jello powder in 1/2 cup boiling water.
Stir in 1/2 cup cold water, chill until syrupy.
Heat the raspberries and juice.
Add the marshmallows,stir until they are melted.
Chill until thick.
Fold in 1/2 the Cool Whip and partially thickened jello.
Pour into baked pie shell.
Chill, top with remaining Cool Whip.
Sprinkle a few droplets of red food coloring.
Swirl with the tip of a knife.
Optional: You may substitute strawberries if you wish.

Sun, 05 Jul 2026 00:00:00 GMT

This Retro Pandowdy Tastes Like Summer

Ingredients

For the crust
1 cup (130g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter
1/4 cup full-fat sour cream
1 teaspoon milk or heavy cream, optional
1 tablespoon demerara sugar or granulated sugar, optional
For the filling
Cooking spray
3 to 4 medium peaches (about 5 cups sliced)
12 ounces (about 2 1/2 cups) fresh raspberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract, optional
1 pinch salt

Instructions

Make the crust: Add the flour, sugar, and salt to a medium bowl and mix to combine. Cube the cold butter and add it to the flour mix. Use your hands to toss in the flour, then use your fingers to smush the cubes of butter into the flour. Repeat, working your way through the mixture, until all of the butter is roughly pea-sized or smaller, or well-smashed. Add the sour cream and use a fork or spatula to mix, then switch to your hands to form it into a dough. Spread out a piece of plastic wrap on the counter and transfer the dough on top. Form into an approximate square, about an inch thick. Wrap up and place in the fridge for 1 hour or up to 2 days. Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany SchleighSimply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Preheat the oven to 400°F. Spray a 9x9-inch baking pan lightly with cooking spray.
Prepare the filling: Once the crust is almost done chilling, get the fruit ready. If desired, peel the peaches. Slice them, removing the pit, into roughly 1/2-inch slices or large dice and add to a large bowl (you should have about 5 cups). Add the raspberries, sugar, cornstarch, vanilla (if using), and a pinch of salt. Mix to completely combine. Let sit for a few minutes while you roll out the crust.
Roll out the crust: Lightly flour a clean countertop and unwrap the crust. Use your hands to rub along the edges of the dough to help it warm up a bit. Place on the floured counter and dust the top lightly with more flour. Use a rolling pin to roll out the crust into a roughly 12x12 square. Roll from the center of the dough, smooshing together any cracks that form with your fingers as you go. Rotate the dough periodically to make sure it doesn’t stick to the counter, and sprinkle on more flour as needed.
Assemble: Toss the filling again and add it to the prepared pan. Spread out into an even layer. Lay the crust over the pan. Gently lift the edges so that the crust is flush with the filling. Fold the edges over a couple of times so that the crust has a clean edge all the way around that is flush with the pan. Brush the top of the crust with a very thin layer of milk or cream and sprinkle generously with sugar, if using. Use a sharp paring knife to cut about 6 vents in the top, each 1 to 2 inches long. Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Bake and dowdy: Bake until the filling is bubbly and the crust is golden brown and crisp, 40 to 48 minutes. Depending on your oven, you may want to rotate the pan halfway through for even browning. While the pandowdy is still hot, use the edge of a spoon to crack the crust in several places, allowing a little of the juicy filling to seep through. It’s supposed to look messy. Let cool for at least 30 minutes before serving. Pandowdy can be served warm or room temperature. Store leftovers in an airtight container for up to 2 days on the counter and 4 days in the fridge. Love the recipe? Leave us stars and a comment below!