Fresh Fragrant
Need ideas for fresh, ripe organic raspberries.?
I saw some fresh organic raspberries at the grocery store yesterday and I was thinking about buying some but I wouldn't know what I'd do with them. They're very fragrant and I'm sure they'll turn in a few days (that's the best time to eat many fruits though, right?).
So, what should I do to take advantage of these lovely raspberries without ruining their integrity (like just throwing them in some recipe where they're over-sweetened or otherwise overpowered)?
FRESH RASPBERRY DESSERT
1/2 c. butter
1/4 c. brown sugar
1 c. flour
1/2 c. chopped nuts
2 heaping c. powdered sugar
6 tbsp. butter
2 eggs
1 qt. fresh raspberries
Carton of Cool Whip
Heat oven to 400 degrees.
Mix 1/2 cup butter, brown sugar, flour and nuts together with hands. Crumble into 9x13 pan. Bake 15 minutes. Take from oven and stir with spoon. Save 1/2 cup for topping, and press rest of crust into pan.
Cream together powdered sugar and 6 tbsp. butter. Add 2 eggs, one at a time. Spoon over crumbs. Put 1 quart fresh raspberries or other fruit on next. Top with Cool Whip and remaining crumbs. Keep refrigerated.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
WHITE CHOCOLATE CHEESECAKE WITH FRESH
RASPBERRY SAUCE
2 lbs. cream cheese, softened
1 tsp. vanilla
1 c. sugar
4 eggs, separated
8 oz. white chocolate, melted
Beat egg whites until stiff peaks form. Set aside. To softened cream cheese, add sugar, vanilla and egg yolks. Mix thoroughly, until all sugar is incorporated. Add melted white chocolate and combine. Gently fold in beaten egg whites, until blended.
Pour into a greased springform pan. Bake at 250 degrees using a water bath (set cheesecake into a larger pan, pour hot water half way up the side of cheesecake). Bake 1 hour. Test with toothpick, if it comes out clean, take it out, center may still move. Cool completely and refrigerate.
RASPBERRY SAUCE:
1 c. sugar
1 pt. fresh raspberries, strained of seeds
Mix together and let sugar dissolve thoroughly.
To Serve: Place cheesecake on a pretty plate, ladle sauce around cheesecake.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FRESH RASPBERRY PIE
1 c. raspberries
3/4 c. water
Cook about 3 minutes; strain. Save juice. Thicken juice with:
2 c. sugar
3 tbsp. cornstarch
Add about 1 tablespoon lemon juice. (I go a little light on the juice.) Put small amount in a baked pie shell. Add 3 cups fresh berries. Cover over with rest of thickened juice. Chill 2 or 3 hours. Serve with whipped cream on top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BROWNIES WITH FRESH RASPBERRY SAUCE
1 pt. fresh raspberries
1 to 2 tbsp. superfine sugar
2 tsp. lemon juice
4 brownies
Creme fraiche or whipped cream
Puree all but 1/2 cup berries in food processor or blender until smooth. Press through fine sieve to remove seeds, if desired. Add sugar and lemon juice; stir until sugar dissolves. Divide sauce equally among 4 dessert plates. Top with brownie and garnish with creme fraiche or whipped cream and remaining berries. Serves 4.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FRESH RASPBERRY TARTS
24 tart pastry shells
Semi-sweet chocolate, melted
1 c. heavy cream
2 egg whites
1 1/2 c. fresh raspberries or 10 oz. pkg. frozen raspberries
1 tbsp. lemon juice
1 1/4 c. sugar or 1 c. sugar if frozen raspberries are used
Bake pastry shells and coat with the semi-sweet chocolate. Refrigerate. Whip the cream until stiff, then set aside.
In a large open platter, beat the egg whites until fluffy. Add the raspberries, sugar and lemon juice and continue to beat on high speed for about 12 to 15 minutes.
Fold the whipped cream into the berry mixture and spoon into prepared shells. Freeze about 3 hours. Remove from freezer 15 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FRESH RED RASPBERRY CAKE
2 c. flour
4 tsp. baking powder
1 tsp. salt
1 c. sugar
1/3 c. shortening (Crisco)
1 c. milk
2 eggs
1 c. fresh red raspberries
Sift flour, baking powder and salt into large bowl. Add sugar, shortening and milk. Beat 2 minutes. Add 2 eggs and beat 2 minutes more. Fold in raspberries.
Put into 2 greased and floured 8 or 9 inch layer pans. Bake at 350 degrees until it springs back when dented with a finger. Sweetened whipped cream with more raspberries folded in makes an excellent frosting.
hope this helped and good luck 
| No items matching your keywords were found. |