Blushing Maid German Raspberry Dessert Food

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

BLUSHING MAID - GERMAN RASPBERRY DESSERT

Steps:

• Thaw the raspberries a little (they should not become too soft!).
• Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
• Whip cream until stiff.
• Cream yoghurt with the sugar and vanilla (or vanilla sugar).
• Fold in whipped cream.
• Pour yoghurt cream over soaked bread crumbs.
• Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

FROZEN RASPBERRY DESSERT

Steps:

• PREHEAT oven to 350 degrees F.
• Prepare crust first.
• Mix all ingredients and spread into a 9x13 inch pan.
• Put in oven for 15 minutes (STIRRING every 5 minutes).
• Cool.
• Prepare filling.
• Break up frozen raspberries and then add egg whites, sugar, lemon juice and vanilla.
• Beat until mixture is light and fluffy.
• Whip 1/2 pint whipping cream on the side and fold into raspberry mixture.
• Remove 1/3 of crust mixture and set aside.
• Pour raspberry mixture over crust and sprinkle remaining crust over the top.
• Freeze overnight.
• Take out of freezer a few minutes before serving in order to let it thaw a bit.

RED RASPBERRY DESSERT

Steps:

• In a large bowl, dissolve jello in boiling water.
• Stir in frozen raspberries.
• Cool in fridge until just set - this won't take long since the berries are frozen.
• Meanwhile, combine crushed candy bars and crackers - set aside.
• Melt marshmallows with milk in microwave and let cool.
• Fold in Cool Whip and spread over jell-o.
• Top with crushed candy bars and crackers.

GERMAN RASPBERRY-MERINGUE DESSERT

Steps:

• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
• Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
• Serve and mix right before eating.

RASPBERRY DESSERT

Steps:

• Heat 1 cup of juice and water mixture. Dissolve jello in it. Add cold water. Chill until jiggly stage. Fold in whipped cream. Break cake into small pieces. Add raspberries to cream mixture. Layer, the cake pieces and whipped mixture into a 9x13 pan or a glass bowel. Chill. Keep in the refrigerator.

HERSHEY'S CHOCOLATE RASPBERRY DESSERT

Steps:

• Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
• Combine flour, sugar, 1/2 cup butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
• Meanwhile, prepare the raspberry cream center: Combine powdered sugar, 1/2 cup butter and raspberry liqueur in a small bowl; beat until smooth. (A few drops of red food coloring can be added, if desired.).
• Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
• For the chocolate glaze topping: Melt the butter and chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
• Be sure to cover and refrigerate leftovers.