Recipes for Raspberry
White Chocolate Raspberry Cheesecake Recipe
White Chocolate Raspberry Cheesecake Ingredients
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White Chocolate Raspberry Cheesecake Recipe
1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/3 cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 1 package (10 to 12 ounces) HERSHEY®’S Premier White Chips
- 1/4 cup seedless raspberry jam
How to make White Chocolate Raspberry Cheesecake
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.
- In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add
1 in. of hot water to larger pan. - Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
- White Chocolate Raspberry Cheesecake is ready to serve.
Prep: 25 min. Bake: 1 hour 20 min. + chilling
Old Fashioned Pound Cake with Raspberry Sauce Recipe
Old Fashioned Pound Cake with Raspberry Sauce Ingredients
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Old Fashioned Pound Cake with Raspberry Sauce Recipe
2 cups butter, softened
- 2 3/4 cups white sugar
- 6 eggs
- 3 3/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 cups fresh raspberries, halved
- 1/4 cup white sugar
- 1 teaspoon creme de cassis liqueur
How to make Old Fashioned Pound Cake with Raspberry Sauce
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt and nutmeg. Set aside.
- Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.
- Pour batter into a greased and floured 10 inch tube pan. Bake in preheated oven for 1 hour and 15 min. or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
- For sauce: In a medium bowl, combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.
- Old Fashioned Pound Cake with Raspberry Sauce is ready to serve.
Prep Time:30 Min
Cook Time:1 Hr 15 Min
Ready In:1 Hr 55 Min
Raspberry sauce for cake Recipe
Raspberry sauce for cake Ingredients
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Raspberry sauce for cake Recipe
1 (18.25 ounce) package white cake mix
- 4 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 1 cup whipping cream, whipped
- 1 (18 ounce) jar strawberry glaze
- 1/2 cup water
- 2 1/2 cups fresh or frozen unsweetened raspberries
How to make Raspberry sauce for cake
- Prepare and bake cake according to package directions, using a 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack.
- In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve over cake.
- Raspberry sauce for cake is ready to serve.
Prep Time:15 Min
Cook Time30 Min
Ready In:45 Min
Raspberry Pie Recipe
Raspberry Pie Ingredients
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Raspberry Pie
1 recipe pastry for a 9 inch double crust pie
- 4 cups raspberries
- 1 cup white sugar
- 2 1/2 tablespoons tapioca
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 teaspoons butter
- 1 tablespoon half-and-half cream
How to make Raspberry Pie
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter, top with crust.
- Make slits in the top crust and brush with cream. Bake in a preheated 425 degrees F (220 degrees C) oven for 15 minutes, then at 375 degrees F (190 degrees C) for 25 minutes.
- Pumpkin Pie Recipe is ready to serve.
Raspberry Pancake Recipe
Raspberry Pancake Ingredients
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Raspberry Pancakes
1 1/2 cups rolled oats
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 cup fresh raspberries, rinsed
- Salad oil
- Berry coulis
How to make Raspberry Pancake
- In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.
- Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.
- In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
- Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with berry coulis (see notes).
- Raspberry Pancake Recipe is ready to serve.
Raspberry Walnut Baked Brie Recipe
Raspberry Walnut Baked Brie Ingredients
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Crescent-Wrapped Brie
1 sheet frozen puff pastry, thawed
- 1 (8 ounce) round Brie cheese
- 1/3 cup seedless raspberry jam
- 2 tablespoons chopped walnuts
How to make Raspberry Walnut Baked Brie
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease with cooking spray.
- Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings.
- Bake in preheated oven until the pastry is golden brown, about 20 minutes.
- Crescent-Wrapped Brie Recipe is ready to serve.
Prep Time:10 Min
Cook Time:20 Min
Ready In:30 Min
Raspberry Cream Trifle Recipe
Raspberry Cream Trifle Ingredients
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Raspberry Cream Trifle - souce: tasteofhome
1 can (14 ounces) sweetened condensed milk
- 1 cup cold water
- 1 teaspoon almond extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups heavy whipping cream, whipped
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 2 tablespoons seedless raspberry jam
- 2 cups fresh raspberries
- Chocolate curls and fresh mint
How to make Raspberry Cream Trifle
- In a large bowl, beat the milk, water and extract until blended.
- Add pudding mix; whisk for 2 minutes.
- Let stand for 2 minutes or until soft-set.
- Cover and chill until mixture is partially set.
- Fold in the whipped cream.
- Place half of the cake cubes in a 2-qt. glass serving bowl.
- Top with half of the cream mixture.
- Carefully spread with jam.
- Sprinkle with 1 cup raspberries.
- Layer with remaining cake cubes, cream mixture and raspberries.
- Garnish with chocolate curls and mint.
- Raspberry Cream Trifle is ready to serve.
Prep/Total Time: 30 min.
Yield: 14-16 Servings
Three Berry Lemon Trifle Recipe
Three Berry Lemon Trifle Ingredients
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Three Berry Lemon Trifle - source: tasteofhome
1 can (14 ounces) fat-free sweetened condensed milk
- 1 cup (8 ounces) fat-free reduced-sugar lemon yogurt
- 1/3 cup lemon juice
- 2 teaspoons grated lemon peel
- 1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons slivered almonds, toasted
How to make Three Berry Lemon Trifle
- In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.
Yield: 16 servings.
Prep: 25 min. including chilling time
Raspberry and White Chocolate Muffins Recipe
Raspberry and White Chocolate Muffins Ingredients:
Raspberry and White Chocolate Muffins Recipe
- 300g self-raising flour
- 150g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225ml milk
- 50g butter, melted
- 100g fresh raspberries
- 75g chopped white chocolate
How to make Raspberry and White Chocolate Muffins:
- Preheat the oven to 200C. Cut greaseproof paper into 15cmx15cm squares and push, creasing the paper to fit, into a muffin tin.
- Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.
- Stir the liquid into the dry ingredients with the raspberries and chocolate. Take care not to over-mix, no more than 10-15 strokes.
- Spoon the mixture into the cases and bake for 30 minutes or so until well risen and just firm.
Chocolate Chip Trifle Recipe
Chocolate Chip Trifle Ingredients
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- Chocolate Chip Trifle Recipe
1 (18 ounce) package NESTLE Refrigerated Chocolate Chip Cookie Dough
- 2 cups fat free milk
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 2 (12 ounce) containers frozen non-dairy whipped topping
- 1 1/2 quarts sliced fresh strawberries
- Fresh mint leaves (optional)
- Fresh strawberries or raspberries (optional)
How to make Chocolate Chip Trifle Recipe
- PREHEAT oven to 375 degrees F.
- CUT cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.
- BAKE for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
- BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.
Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 4 Hrs 35 Min
Yield: 12 servings
