who were looking for some easy dessert recipes using raspberries.
---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]
Title: Peach and Raspberry Cobbler
Categories: desserts
Yield: 6 servings
4 c peaches; pitted and sliced
2 c raspberries
2 tb lemon juice
1/4 c granulated sugar
2 tb all purpose flour
1/4 ts cinnamon
------------------------------BISCUIT TOPPING-------------------------------
1-1/2 c all purpose flour
1/3 c granulated sugar
1 ts baking powder
1/2 tb baking soda
1 pn salt
3 tb butter; cubed
2/3 c buttermilk
1/2 ts vanilla
In bowl, toss together peaches, raspberries and lemon juice. Biscuit
Topping: In bowl stir together flour, 1/4 cup of the sugar, baking powder,
baking soda and salt. Using pastry blender or 2 knives, cut in butter
until crumbly. Pour in buttermilk and vanilla; stir with fork until soft
dough forms. Turn out on to floured surface; pat to 1/2-inch thickness.
Using round cookie cutter, cut into rounds, rerolling scraps once.
Arrange over fruit. Sprinkle with sugar Bake in 375 F oven for about 35
minutes or until bubbly and biscuits are golden on top and firm
underneath.
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---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]
Title: Raspberry Sour Cream Pie
Categories: desserts
Yield: 1
1 ea 9-inch single-crust pie
-shell; unbaked
3 c raspberries
3/4 c sugar
1/3 c all-purpose flour
2 c low-fat sour cream
1/2 ts vanilla
----------------------------------TOPPING-----------------------------------
2 tb fresh bread crumbs
2 ts sugar
2 ts butter; melted
In pie shell, arrange raspberries in even layer. In bowl, combine sugar
and flour; whisk in sour cream and vanilla. Spread over berries.
Topping: Combine bread crumbs, sugar and butter; sprinkle over pie.
Bake in 400 F oven for 30 to 40 minutes or until pastry and filling are
golden. Let cool on rack. Serve same day at room temperature.
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---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]
Title: Raspberry Tiramisu
Categories: desserts
Yield: 1
2 1/2 c frozen unsweetened
-raspberries
1 lb mascarpone; or
1 lb cream cheese
1/2 c granulated sugar
2 ea egg yolks
1/4 c brandy
1 tb lemon juice
1 1/2 ts vanilla essence
1 1/2 c whipping cream
2 pk small soft ladyfingers;
-halved, or
1 ea pound cake; thinly sliced
1 tb unsweetened cocoa powder;
-approximately
1 ea chocolate decorations
1/2 c fresh raspberries
In colander set over bowl, thaw raspberries, reserving juice; set aside.
In large bowl, beat mascarpone with sugar. In separate bowl set over hot
(not boiling) water, beat egg yolks with clean beaters for 5 minutes or
until pale and thickened; beat into mascarpone mixture. Stir in brandy,
lemon juice and vanilla. Whip 1/2 cup of the cream; fold into mascarpone
mixture. Line bottom of 8-cup trifle bowl with 12 ladyfinger halves;
brush with about 3 tbsp reserved raspberry juice. Spread with one-quarter
of the mascarpone mixture. Sift 1 tsp of the cocoa over the top. Sprinkle
with one-third of the thawed raspberries, pressing some against glass to
show through. Repeat mascarpone, cocoa and raspberry layers twice. Line
bowl with remaining twelve ladyfinger halves; brush with juice and top
with remaining mascarpone mixture. Cover lightly and refrigerate for at
least 4 hours or overnight.
Whip remaining 1 cup cream; mound over trifle, leaving rim of mascarpone
mixture visible. Dust entire surface with more sifted cocoa powder.
Garnish surface with chocolate decorations, fresh raspberries, gold
dragees and and rose geranium leaves, if desired.
Note. Chocolate decorations may be made by melting semi sweet chocolate
and piping decorations onto waxed paper, cooling and using as decoration.
Alternatively shaved dark chocolate may be used.