BROWN-BETTY BUTTONS
Steps:
- Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Sugar Cookies with the browned butter in place of the 2 sticks butter and use just 1 egg yolk and 3/4 cup granulated sugar total (omit confectioners'). Scoop into tiny balls and bake 10 to 12 minutes at 325 degrees. Cool, then sandwich with raspberry jam and dust with confectioners' sugar.
IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS
These little muffins are packed with flavor thanks to a layer or fresh raspberries and a cream cheese drizzle on top!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
- In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
- In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
- Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
- Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 g
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
RASPBERRY CREAM BROWN BETTY
Make and share this Raspberry Cream Brown Betty recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Butter six 5-ounce ramekins.
- Spread bread cubes in a single layer on a baking sheet and bake for 15 minutes.
- Once the bread is cool, toss it with the melted butter and sugar; set aside.
- To make the pastry cream--put the vanilla bean seeds into a saucepan.
- Add the half-and-half and vanilla pod and cook over med-low heat until hot but not boiling.
- Separately, whisk the sugar and salt into the egg yolks and continue whisking until slightly thickened and lighter in color.
- Add the cornstarch and whisk until combined.
- Slowly pour half of the hot liquid into the yolk mixture, stirring constantly until well blended.
- Pour the yolk mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble.
- Strain the mixture through a fine-mesh sieve and stir frequently until cool.
- Distribute half of the bread cubes among the prepared ramekins.
- Pour the pastry cream over the bread cubes, then put the berries atop the pastry cream.
- Top with the remaining bread cubes.
- Bake for 15 minutes, or until the tops have browned and the berries bleed slightly.
- Cool to room temperature.
- Storage--this dessert is best eaten as soon as it is cooked, but any leftovers can be covered with plastic wrap and stored in the refrigerator overnight.
- Reheat at 325° for about 10 minutes, until warmed through.
Nutrition Facts : Calories 406.4, Fat 23.7, SaturatedFat 13.4, Cholesterol 221.3, Sodium 325.6, Carbohydrate 43.6, Fiber 2.1, Sugar 28.5, Protein 6.6
EASY RASPBERRY BROWNIES
Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
- Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
- Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 25 g, TransFat 0 g
RASPBERRIES AND CREAM LAYER CAKE
Looking for a rich dessert to treat your guests? Then check out this red and white layered raspberry cake made using Betty Crocker™ Super Moist™ white cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 20
Number Of Ingredients 19
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour.
- In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.
- In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in powdered sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.
- Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.
Nutrition Facts : Calories 742, Carbohydrate 119 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 461 mg
BERRY BETTY
The abundance of raspberries in this take on a classic American dessert give it a bright red hue.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, mix all but 1/4 cup berries with lemon juice, and set aside to macerate. Brush four 6-ounce ramekins with 1 tablespoon butter; coat inside of each with granulated sugar, and set aside.
- In a small bowl, combine breadcrumbs with remaining 4 tablespoons butter, and set aside. Sprinkle the brown sugar, flour, and nutmeg over raspberries, and gently toss to combine. Divide one-third of breadcrumbs evenly among ramekins. Top with half the berries, and then with another third of breadcrumbs. Repeat with remaining berries and breadcrumbs. Gently press down on layers.
- Bake until the crumbs are golden and berry juices are bubbling, about 20 minutes. Remove from oven, and let cool 5 minutes.
- Invert ramekins onto serving plates. Remove ramekins, and top each dessert with whipped cream; garnish with reserved berries.
SMOOTH RASPBERRY ICE CREAM
So smooth and creamy!
Provided by jowolf2
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 16
Number Of Ingredients 7
Steps:
- Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
- Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
- Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 25.7 g, Cholesterol 52 mg, Fat 8.9 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 26.9 mg, Sugar 19.6 g
LEMON-RASPBERRY CREAM BARS
Lemon bars are a breeze to make when cake mix gives you a jumpstart. Raspberry preserves and cream cheese bump up the yum factor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.
- In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.
- Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.
- In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
- In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.
- Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 11 g, TransFat 0 g
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- For the raspberry filling, in a medium saucepan, combine the raspberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature, or refrigerate until needed (can be made several days in advance).
- For the cake and cream layer, with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, sugar, lemon zest and lemon extract (if using) until smooth and creamy, 3-4 minutes, scraping down the sides of the bowl as needed.
- Place the angel food cake cubes in a large bowl and pour over the cream mixture (see note). Gently mix until the cake pieces are evenly coated.
- For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form (or use a blender to whip the cream and sugar together).
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