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.
SAUCY RASPBERRY CHICKEN
I first had this as a teenage babysitter, when the children's mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids.
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 337 calories, Fat 16g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 468mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein.
RASPBERRY SHORTCAKE
Steps:
- In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
- Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
- Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
- When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.
RASPBERRY SHORTCAKES
These shortcakes are creamy and filled with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
- Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 5 g, SaturatedFat 12 g
STRAWBERRY-RASPBERRY SHORTCAKES
Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form-by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!
Provided by Anne Burrell
Categories dessert
Time 57m
Yield Serves: 6 to 8
Number Of Ingredients 13
Steps:
- For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
- For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
- Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
- Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
- To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.
RASPBERRY SHORTCAKE
Make and share this Raspberry Shortcake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the butter into sifted flour.
- Stir in sugar, egg yolk and water.
- Divide in 1/2 and roll in 8 inches wide.
- Put on cookie sheet and crimp edges.
- Make at 375 degrees for 15 minutes and let cool.
- Mix cream and raspberrie together.
- Spread in middle of shortcakes.
Nutrition Facts : Calories 480, Fat 38.5, SaturatedFat 23.7, Cholesterol 152.2, Sodium 101.5, Carbohydrate 30.8, Fiber 2, Sugar 9.4, Protein 4.6
RASPBERRY CHICKEN
Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix...and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.
Nutrition Facts :
RASPBERRY SHORTCAKE PIE
Make and share this Raspberry Shortcake Pie recipe from Food.com.
Provided by carolinafan
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.
- Place raspberries in crust.
- Spoon whipped topping mixture over raspberries.
- Freeze at least 4 hours or until firm.
- Let stand at room temperature fro 15 minutes before cutting. Garnish as desired. Store in freezer.
Nutrition Facts : Calories 235.1, Fat 7.2, SaturatedFat 3.8, Cholesterol 0.8, Sodium 125.2, Carbohydrate 40.6, Fiber 1.8, Sugar 24.2, Protein 2.2
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