Chambord Glaze Food
CHAMBORD GLAZE
Great to place into a cooked cake that you pierce holes throughout then follow with frosting. Pour over pancakes, french toast or ice cream. Layer it into a trifle. Endless options.
Provided by Rita1652
Categories Sauces
Time 7m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat to melt ingredients. Stir to mix. Enjoy.
Nutrition Facts : Calories 55.6, Sodium 6.4, Carbohydrate 13.8, Fiber 0.2, Sugar 9.7, Protein 0.1
QUICK LEMON CHAMBORD® TIRAMISU
Lemon, raspberries, and raspberry liqueur replace the traditional coffee liqueur and espresso in this quick tiramisu look-a-like recipe. Top with fresh raspberries, lemon candies, or raspberry syrup.
Provided by racheljk
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream, raspberry liqueur, vanilla extract, and confectioners' sugar together with an electric mixer until the mixture forms stiff peaks. Cut the cream cheese into pieces, and beat into the whipped cream mixture until fully combined.
- Layer half the pound cake slices into the bottom of a 9x9-inch square dish. Spoon half the raspberries and syrup onto the pound cake slices, and smooth on half the whipped cream mixture. Top with the remaining pound cake slices, remaining raspberries and syrup, and the rest of the whipped cream topping. Cover and refrigerate at least 1 hour. Serve cold.
Nutrition Facts : Calories 645 calories, Carbohydrate 57.8 g, Cholesterol 237.6 mg, Fat 43.2 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 26.4 g, Sodium 332.2 mg, Sugar 41.7 g
LEMON POUND CAKE WITH CHAMBORD GLAZE
Make and share this Lemon Pound Cake With Chambord Glaze recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
- Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
- Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Add rind, 1/4 cup juice, and vanilla; beat until combined.
- Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
- Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack.
- Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
- Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
- GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
- Drizzle slowly over warm cake.
- Cool completely.
Nutrition Facts : Calories 294.9, Fat 10.5, SaturatedFat 6.2, Cholesterol 64.4, Sodium 167.1, Carbohydrate 47.7, Fiber 0.6, Sugar 32.4, Protein 3.3
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