RASPBERRY CREAM CHEESE STRATA
Steps:
- Place half of the bread cubes in a shallow 1-qt. baking dish coated with cooking spray. Top with cream cheese and raspberries. In a small bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until set., Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately.
Nutrition Facts : Calories 682 calories, Fat 29g fat (14g saturated fat), Cholesterol 376mg cholesterol, Sodium 729mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 4g fiber), Protein 22g protein.
RASPBERRY-CREAM CHEESE LADDER LOAVES
Created by my dear friend Debbie, this is a delicious way to start your day. Bread may be sprinkled with granulated sugar before baking if desired.-Char Ouellette, Colton, Oregon
Provided by Taste of Home
Time 1h
Yield 2 loaves (8 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat buttermilk, sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add egg, extract and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes., Meanwhile, in a small bowl, beat the cream cheese, sugar, flour and egg yolk until smooth; set aside., Divide dough in half. Roll each piece into a 12x10-in. rectangle; place on greased baking sheets. Spread cheese mixture down the center of each rectangle. Stir jam; spoon over cheese mixture., On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Bake until golden brown, 15-19 minutes. Cool on wire racks. Store leftovers in refrigerator.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 288mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.
RASPBERRY CREAM CHEESE BREAD
I can't wait to try this! It won the Grand Prize in the Mayfest baking contest here in Indiana.... It sounds soooo good!! Prep time does not include time needed to let the bread rise...
Provided by Courtly
Categories Yeast Breads
Time 55m
Yield 1 braid
Number Of Ingredients 14
Steps:
- In mixing bow, dissolve yeast in warm water.
- Let stand for 5 minutes.
- Add butter, sugar, eggs, salt and 1 cup of flour.
- Mix well.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic.
- Place in greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled in size; 45 minutes.
- Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
- Set aside.
- On a floured surface, roll dough into a 15 x 9 inch rectangle.
- Place on a greased baking sheet.
- Spread cream cheese filling lengthwise down center third of dough.
- Spread the raspberry pie filling on top.
- On each long side, cut 1 inch wide strips, 3 inches into center.
- Starting at one end, fold alternating strips at an angle across filling; seal ends.
- Cover and let rise for 20 minutes.
- Bake at 350 for 25-30 minutes or until golden brown.
- Cool if desired.
- Combine icing ingredients and drizzle over braid.
Nutrition Facts : Calories 2581.9, Fat 133.8, SaturatedFat 81.1, Cholesterol 583, Sodium 1379.9, Carbohydrate 289.8, Fiber 12.4, Sugar 83.3, Protein 60.1
RASPBERRY CHEESECAKE STUFFED FRENCH TOAST
I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!
Provided by LADYHEN76
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
- Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g
RASPBERRY CREAM CHEESE FRENCH TOAST
Fresh raspberries aren't just a garnish for this scrumptious B&B-style French toast. They're also in the batter along with cream cheese and sugar.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, combine 1 cup raspberries, cream cheese and sugar. Mash with a fork combining ingredients. Set aside.
- In a separate shallow bowl, combine eggs, cinnamon and milk. Whisk to combine ingredients.
- Heat griddle or skillet over low-medium heat. Add butter and let melt.
- Soak each slice of bread in egg mixture; Approximately 30 seconds and immediately place in heated skillet. Fry for 2 minutes or until golden brown. Place slices in a separate plate.
- To serve, place 3 slices of French toast on a serving plate. Spoon 1 tablespoon raspberry cream cheese spread in between slices. Top with maple syrup and extra fresh raspberries.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RASPBERRY-CREAM CHEESE MUFFINS
Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries. GOOD TO KNOW: These sweets have only two-thirds the fat of traditional muffins. Walnuts are full of heart-healthy fats, and the antioxidants in raspberries can prevent heart disease and certain cancers, as well as keep your eyes, mind, and immune system sharp.
Provided by ElizabethKnicely
Categories Raspberries
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
- Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on wire rack.
RASPBERRY BREAD
This is a wonderful bread machine recipe that I made up when my husband accidentally bought a lot of extra yogurt that needed to be used up. The flavor of yogurt can be changed to match your personal preference.
Provided by COYOOOOOTE
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions.
- Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period.
- Cool finished bread on a wire rack for 20 minutes before slicing.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 31.7 g, Cholesterol 0.5 mg, Fat 4.2 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 209 mg, Sugar 4.3 g
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