RASPBERRY CREAM CHEESE BARS
In Madison, Wisconsin, Lisa Corroo makes the most of an effortless oat mixture to form the crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family's tastes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.
Nutrition Facts :
RASPBERRY CREAM CHEESE KOLACHE
Provided by Food Network
Time 1h5m
Yield 24 servings
Number Of Ingredients 16
Steps:
- For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Then turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 2-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
- For the cream cheese filling: Combine the cream cheese and sugar in a mixer. Clean the sides of the bowl with a spatula. Add the egg yolks and mix until combined. Add the cottage cheese and combine by hand.
- For the raspberry filling: Combine the crushed raspberries, sugar and both juice concentrates in a sauce pan and bring slowly to a boil. While the raspberries come to a boil, dissolve the cleargel into 1/4 cup cold water. Remove the boiling raspberries from the heat and slowly whisk in the cleargel slurry until thick. Set aside to cool.
- Building the raspberry cream cheese kolache: Preheat the oven to 350 degrees F.
- When the dough is soft and plump, use fingers to form a well in each, leaving a thicker wall of dough around the circumference and a flatter portion in the middle. Fill piping bags with both the raspberry and cream cheese fillings. Using the piping bags, fill the flattened portions with a combination of the fillings.
- When completed, bake the kolaches until golden brown, or 8 to 10 minutes. Let cool and enjoy.
RASPBERRY AND CREAM CHEESE ICE POPS
Raspberries and cream cheese are the main ingredients in these ice pops that take only 20 minutes to be ready. It's a recipe ideal for a hot afternoon!
Provided by My Food and Family
Categories Home
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat the cheese with the butter for 2 minutes until fully integrated.
- Add the sugar and continue beating on low speed until incorporated and then beat at high speed for 1 minute.
- Add the raspberries and vanilla, beat on low speed until blended.
- Pour into Popsicle molds.
- Freeze for 12 hours.
- Unmold and serve.
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 DREAMS
This recipe really did come out of a dream, so comes the name. Had some raspberries to use up so this is what I dreamt about, besides anything raspberry I love.
Provided by Linda Smith
Categories Pancakes
Time 40m
Number Of Ingredients 11
Steps:
- 1. In a small pan put 1 1/4 cups of raspberries and 3/4 cup of sugar, put on low fire and watch and stir every so often.
- 2. In large bowl add dry ingredient's flour, sugar, baking powder, and salt , with a whisk mix together, add raspberries, egg, cream cheese, and milk mix till blended.
- 3. In a heavy skillet make pan cakes, I use spray in my skillet, but whatever you like to use is fine.
- 4. By the time your pancakes are done, so should your raspberry syrup be done.
- 5. When serving I use cream cheese in-between cakes and syrup over all.
RASPBERRY CREAM CHEESE DREAMS
Can also be made without the raspberry filling. Quick and easy and oh so good.
Provided by Barbara Bennett
Categories Other Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees. In a small bowl combine sugar and cinnamon. Open biscuits and place on a plate to assemble. Flatten biscuit, place 2T. cinnamon sugar mixture in center of biscuit, add 2T. cream cheese and 1tsp. of raspberry filling. Bring one side over the other and seal, pinching the sides together. Place on a greased cookie sheet 2-3 inches apart. Sprinkle the tops with more cinnamon sugar. Place small pat of butter on top each biscuit. (this also can be omitted.) Bake 10-12 minutes or until golden brown.
RASPBERRY CREAM CHEESE PIE
I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
Provided by Battle in Seattle
Categories Pie
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!
RASPBERRY CREAM CHEESE HEART TARTS
These adorable heart-shaped tarts are a spin on Pop-Tarts, one of my childhood favorites. They're filled with raspberry cream cheese, which peeks through a little heart window in each tart.
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield 10 to 11 tarts
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Place the fresh raspberries, cream cheese and honey in a medium bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. Set aside.
- Unroll the pie dough. (If using homemade dough, roll 1/4 inch thick.) Using a 4-inch heart-shaped cookie cutter, stamp out 20 to 22 hearts.
- Arrange half of the hearts on a lightly floured work surface (these are the bottom crusts). Set aside the remaining hearts (these are the top crusts). Place 2 teaspoons of the raspberry cream cheese in the center of each bottom crust, leaving a 1/4-inch border around the edge.
- Cut a heart, with a 3/4-inch cutter, out of the center of each top crust. Reserve and bake the smaller hearts along with the tarts, if desired.
- Lightly dip your index finger into a cup of water and "brush" the border of a bottom crust. Top with a top crust and gently crimp the edges shut with the tines of a fork. Repeat with the remaining crusts.
- Place the tarts and the reserved hearts on the prepared baking sheet and bake until golden, about 20 minutes. Remove from the oven and let cool on a wire rack.
RASPBERRY DREAM DESSERT
Make and share this Raspberry Dream Dessert recipe from Food.com.
Provided by jan007
Categories Dessert
Time 8h20m
Yield 1 13x9 inch oblong dish, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 375' degrees F.
- Mix sugar and graham cracker crumbs together, pour melted butter over crumbs, mix well; Press into bottom of 9"x13" oblong baking dish; bake for 8-10 minutes til lightly browned.
- Cool, Chill before filling.
- Beat cream cheese with sugar, milk and vanilla til smooth.
- Fold in half (1 8oz. tub) whipped topping.
- Set aside.
- Dissolve jello in boiling water, Put frozen raspberries in 1 1/2 Qt.
- mixing bowl, pour dissolved jello over and toss gently to coat all.
- To assemble: Top chilled crust with half cream cheese mixture, then half raspberry-jello mixture, spread with remaining 1/2 cream cheese mixture; top with remaining raspberry mixture; Spread remaining 8 oz.
- tub whipped topping over all.
- Chill 6-8 hours or over night.
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