Recipe#11272
Title: Raspberries 02
From: Karen Gann jkgann@ix.netcom.comNewsgroups: rec.food.recipes
Subject: COLLECTION (6) Raspberries
Date: 8 Apr 1997 08:45:11 -0600
Message-ID: <33483FD1.398C@ix.netcom.com>
COLLECTION (6) Raspberries
Banana-Raspberry BisqueGrilled Game Hens with Raspberry Marinade
Apple-Berry Crisp
Raspberry-Blackberry Gratin
Raspberry Souffle
Raspberry Filled Cookie Cups
Here are a few raspberry recipes from my collection
---------- Recipe via Meal-Master (tm) v8.03
Title: Banana-Raspberry Bisque
Categories: Soups
Yield: 6 Cups
1 c Fresh raspberries
4 1/2 c Half-and-half, divided
1/2 c Whipping cream
3 T Powdered sugar
4 Ripe bananas, peeled, sliced
-and frozen
Cinnamon Pound Cake Croutons
Combine raspberries, 1/2 cup half-and-half, whipping cream, and
powdered sugar in container of a blender; process until smooth, stopping
once to scrape down sides. Pour through a wire-mesh strainer into a large
bowl, discarding seeds. Cover and refrigerate.
Just before serving, combine half of bananas and 2 cups half-and-half
in container of blender; process until smooth. Pour banana mixture into a
large bowl; repeat procedure with remaining 2 bananas and 2 cups
half-and-half.
Pour banana mixture into small bowls. Using a squirt bottle,
carefully drizzle raspberry mixture over banana mixture; drag a wooden
pick or knife through raspberry mixture to make desired design (do not
stir). Top with Cinnamon Pound Cake Croutons.
Cinnamon Pound Cake Croutons
4 (1/2-inch) slices commercial frozen pound cake, cut into 1/2-inch cubes
Butter flavour cooking spray
3 Tablespoons sugar
1/2 tsp. ground cinnamon
Coat pound cake cubes with cooking spray. Combine sugar and
cinnamon; sprinkle over cubes, tossing gently to coat. Place cubes on a
buttered baking sheet, and bake at 300-degrees for 15 minutes or until
lightly browned, stirring frequently. Cool. Store in an airtight
container. Yield: 2 cups
Southern Living 1993 Annual Recipes
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---------- Recipe via Meal-Master (tm) v8.03
Title: Grilled Game Hens with Raspberry Marinade
Categories: Poultry, Main dish
Yield: 6 Servings
6 Rock Cornish Hens (about 3/4
-to 1 lb. ea.)split in half
3 c Fresh or frozen raspberries
1 c Raspberry vinegar
3/4 c Olive oil
2 Bay leaves
1 T Dried thyme
Salt & pepper to taste
One day before serving, rinse the birds and pat dry. Place the birds
on a shallow baking dish. Combine the raspberries and vinegar in a
saucepan. Heat to boiling and boil for 1 minute. Remove from heat. Stir
in the oil, bay leaves and thyme. Cool to room temperature. Pour the
marinade over the birds and sprinkle with salt and pepper. Marinate
overnight in the refrigerator, turning occasionally.
Prepare hot coals for grilling. Remove the birds from the marinade
and grill a few inches above the hot coals, basting occasionally with the
marinade, until juices run clear when the thickest part of a thigh is
pierced. Serve immediately.
The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins
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Title: Apple-Berry Crisp
Categories: Desserts
Yield: 8 Servings
2 md Cooking apples, peeled,
-cored, sliced thin
1 T Lemon juice
Vegetable cooking spray
10 oz Frozen raspberries in light
-syrup, thawed
1 c Regular oats, uncooked
3 T Margarine
2 T Honey
1 ts Cinnamon, ground
1/2 ts Nutmeg, ground
Combine apple and lemon juice; toss gently. Place apple in a 10 x 6
x 2-inch baking dish coated with cooking spray; top with raspberries.
Combine oats and remaining ingredients; sprinkle evenly over
raspberries. Bake at 375-degrees for 30 minutes or until lightly browned
and apple is tender.
"The Low-Fat Way to Cook", Oxmoor House
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---------- Recipe via Meal-Master (tm) v8.03
Title: Raspberry-Blackberry Gratin
Categories: Desserts
Yield: 8 Servings
3 Egg yolks from extra-large
-eggs
1 T Water
1/2 c Sugar
1/2 c Framboise (raspberry brandy)
2 c Heavy cream, chilled
3 c Raspberries
3 c Blackberries
Combine the egg yolks, water and sugar in a metal bowl set over, but
not touching, gently simmering water, or in the top pan of a double boiler
set over simmering water. Whisk constantly until the mixture is foamy and
begins to thicken slightly, 2-3 minutes. Immediately remove from the heat
and strain into a 2-quart metal bowl. (The use of a metal bowl will help
cool down the mixture more quickly.) Stir in the Framboise, cover and
refrigerate for at least 4 hours or overnight.
Just before serving, position the rack 3-4 inches from the heat
source in a broiler and preheat the broiler.
Using chilled beaters and a large chilled bowl, whip the cream until
stiff peaks form. Gently fold the cream into the chilled custard.
Scatter all the berries over the bottom of a 2-quart ovenproof baking dish
with at least 1-inch sides. Place the dish on a heavy-duty baking sheet
or in a shallow baking pan to make for easier removal from the broiler.
Gently pour and spoon the custard over the berries.
Broil (grill) until the top is browned and bubbling, 1-1/2 - 2
minutes. Serve immediately.
The William-Sonoma Kitchen Library / Fruit Desserts
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Title: Raspberry Souffle
Categories: Eggs/cheese, Desserts
Yield: 6 Servings
10 oz Pkg. frozen raspberries,
-packed in syrup, thawed
4 Egg whites, room temperature
1/2 c Sugar
1 c Whipping cream, cold
2 T Grand Marnier or framboise
-liqueur
Preheat oven to 375-degrees. Butter 6 individual souffle dishes and
lightly coat with sugar. Process the raspberries with syrup in a food
processor fitted with a steel blade, or blender until smooth. Beat the egg
whites in a mixer bowl to soft peaks. Beat in the sugar, 1 tablespoon at
a time, and continue beating until the peaks are stiff and glossy. Gently
fold into the raspberry puree.
Pour the batter into the prepared dishes. Bake until puffed and
light golden, 12 to 15 minutes. While the souffles are baking, whip the
cream with the liqueur to soft peaks. Serve the souffles hot from the
oven, topped with the whipped cream.
The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins
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This recipe comes compliments of Adora Rex from
Griffith, Indiana. Adora was hunting Meal-Master recipes
when she ran across us, and she was kind enough to share
this yummy fare!
---------- Recipe via Meal-Master (tm) v8.03
Title: Raspberry Filled Cookie Cups
Categories: Fruits, Desserts
Yield: 6 Servings
-Coconut-Almond Cookie Cups-
1 T Butter, softened
1 T Flour
1 Egg white
1/4 c Sugar
1 T Flour
Pinch of salt
3 T Butter-melted and cooled
1/3 c Almonds, sliced
1/4 c Sweetened coconut, shredded
--Raspberries and Ricotta--
1/2 c Ricotta cheese, part skim
3 T Plain or vanilla lowfat
Yogurt
3 T Raspberry jam
1/8 t Vanilla extract
6 oz Raspberries, rinsed
Preheat oven to 325-degrees. Butter two large baking sheets with 1
T. butter and dust with 1 T. flour. (Or use a non-stick pan and omit
buttering & flouring). Beat egg white well with whisk until foamy. Add
sugar, beat until sugar is almost dissolved (peaks will not form). Blend
in flour and salt, then butter, almonds and coconut. Mix well. With
tablespoon, drop batter onto baking sheets to form 6 round cookies,
leaving at least 4 inches between each cookie. Use back of spoon and
spread until diameter is about 4-5 inches (will spread as it bakes). Bake
at 325-degrees until completely browned, about 15 to 18 minutes.
Immediately remove baking sheet from oven. With spatula, carefully lift
cookie and invert over upside down coffee or tea cup, let cool completely.
Can be stored up to 3 days in airtight container. To serve, arrange on
dessert plates and fill with raspberries and ricotta (recipe follows) and
garnish with whole berries.
Raspberries and ricotta: Mix all ingredients except for raspberries
in a food processor or blender. Process or blend until smooth. Stir in
raspberries until lightly crushed. Cover and refrigerate. Garnish with
fresh raspberries.