Raspberry Almond Shortbread Cookies Recipe

Raspberry Almond Shortbread Cookies Recipe

Ingredients:

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

Directions:

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

Raspberry- Dark Chocolate Banana Bread Recipe

Raspberry- Dark Chocolate Banana Bread Recipe

ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

directions:

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.

Raspberry Poke Cake

Raspberry Poke Cake

1

box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1

box (4-serving size) raspberry-flavored gelatin

1

cup boiling water

1/2

cup cold water

1

container (8 oz) frozen whipped topping, thawed (3 cups)

Fresh raspberries, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan).
2. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
3. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Makes 12 servings

Raspberry Clafoutis

Raspberry Clafoutis

Ingredients (serves 4):
1 egg + 1 yolk
1/3 cup flour
1/2 cup sugar
pinch of salt
1/2 cup cream
1/2 tsp vanilla extract
1/2 cup whole milk
4 1/2 oz (125 g) raspberries

Preheat oven to 350ºF (180°C).

Butter 4 ramekins. Divide the raspberries between the ramekins.

In a bowl, mix the eggs, sugar and vanilla extract. Whisk in the flour, then pour the milk and the cream. Mix until smooth.

Pour the batter into the ramekins and place them on a baking tray. Bake for 35 minutes, until the clafoutis is set and golden. Let cool slightly. 

Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

Raspberry Lychee Sorbet Served with Champagne 

(Champagne Floats) 

INGREDIENTS

• 1 ½ cups/280g frozen raspberries
• 1 can (20 oz/565g) can of lychees packed in their own juices
• A few drops of rosewater

INSTRUCTIONS

1. Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
2. Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
3. Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
4. Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
5. Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
6. To make the floats: Place a small scoop of the sorbet into a glass.
7. Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
8. Serve immediately.

Preparation time: 10 minute(s)
Cooking time: 30 minute(s)

(Source)

Raspberry- Dark Chocolate Banana Bread

Raspberry- Dark Chocolate Banana Bread

ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

directions:

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.