Raspberry Coffee Pie Food

FRESH RASPBERRY COFFEE CAKE

Steps:

• Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
• In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
• Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

RASPBERRY COFFEE CAKE

Steps:

• In a large bowl combine the flour, baking powder, and salt.
• In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.
• Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
• Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.
• Remove bowl from mixer and gently fold in raspberries.
• Place batter in a prepared 9x13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)
• Using a food processor, fork, or your hands, combine brown sugar, flour, cinnamon, and cold butter pieces in a bowl. (I prefer clean hands) Make sure the butter is broken down and no larger than a pea when you are done.
• Bake coffee cake at 350°F for 35-40 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown, cover the coffee cake with foil.
• Combine the confectioners' sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency.
• Drizzle glaze over a warm cake and serve.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

LEMON-GLAZED RASPBERRY COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

CRUMB-TOPPED RASPBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool. , Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture. , For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.

EASY RASPBERRY CREAM CHEESE DANISH/COFFEE CAKE/PIE

Steps:

• 1. *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
• 2. Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
• 3. Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
• 4. Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
• 5. Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
• 6. Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
• 7. When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
• 8. Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)

RASPBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
• Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
• Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
• Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
• Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

JUICY RASPBERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

FRESH RASPBERRY PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.