THE BAREFOOT CONTESSA PEACH AND RASPBERRY CRISP - COBBLER
Delicious! I like to make this tasty crisp-cobbler when the peaches are at their prime, around July or August in our garden! From The Barefoot Contessa.
Provided by BecR2400
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl.
- Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal and the cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.
- Bake the crisp for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately or store in the refrigerator and reheat in a 350-degree oven for 20 to 30 minutes until warm.
Nutrition Facts : Calories 532.4, Fat 19.7, SaturatedFat 11.8, Cholesterol 48.8, Sodium 70.1, Carbohydrate 88, Fiber 5.4, Sugar 63.5, Protein 5.5
PEACH RASPBERRY SHORTCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
- mixture. Mix until just blended. The dough will be sticky.
- Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
- Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
- Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
- To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
- Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
RASPBERRY ROYALE
Steps:
- Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry.
- Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne.
RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
ALMOND DANISH SWIRLS
This is a Paula Deen recipe (although I've heard it was originally a Pillsbury Bake-Off winner years ago) that is absolutely simple and delicious! It's easy to make variations, too, if you're not that into almond.... substitute the almond extract for vanilla, or orange, or butter rum.... and the almonds in the filling for pecans, or a bit of orange marmalade, or toffee bits, or mini-chocolate chips.... the variations are endless! I increased and slightly sweetened the filling, and make half again (1 1/2 recipe) the amount of glaze from Paula's recipe according to our family's tastes. Splenda also works well to sub for the sugar for those low-carbers and diabetics out there. The egg wash isn't mandatory; I usually skip it and just ice the danishes and sprinkle on the nuts.
Provided by Raquel Grinnell
Categories Breads
Time 1h
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of chilled dough on a board sprinkled with the flour. Firmly press the perforations between 2 triangles on both sides to seal into a rectangle. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
- Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
- Preheat the oven to 350 degrees F while the rolls are chilling.
- Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart, cut side up, on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
- While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
- These are always wonderful, but are best still warm from the oven. Enjoy!
Nutrition Facts : Calories 101.4, Fat 4.3, SaturatedFat 1.9, Cholesterol 15, Sodium 100.5, Carbohydrate 13.4, Fiber 0.7, Sugar 5.9, Protein 2.4
BAREFOOT CONTESSA'S RASPBERRY SAUCE
Make and share this Barefoot Contessa's Raspberry Sauce recipe from Food.com.
Provided by Juenessa
Categories Raspberries
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan.
- Bring to a boil, lower the heat, and simmer for 4 minutes.
- Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
- Chill (for two to three hours).
Nutrition Facts : Calories 678.9, Fat 0.6, Sodium 52.6, Carbohydrate 169.5, Fiber 6.8, Sugar 131, Protein 1.5
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- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. (Don’t refrigerate the dough for more time or it will be difficult to roll out.)
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