Raspberry Dreams Food

RASPBERRY DREAM DESSERT

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.

RASPBERRY DREAM COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add egg yolks, one at a time, beating after each addition.
• Add vanilla and lemon juice. Mix well.
• Combine flour and salt and gradually add to the creamed mixture. Mix well.
• Refrigerate for 1 hour.
• Divide dough into three portions.
• On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
• Cut with a 2 1/2 inch round cookie cutter with crimped edges.
• Place an inch apart on an ungreased baking sheet.
• Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
• Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
• Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.

RASPBERRY DREAM CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
• . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
• . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
• . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
• . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
• Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
• Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
• Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
• Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
• Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
• To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
• Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
• Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
• Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
• When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
• Add about half of the powdered sugar and mix until well combined and smooth. 17
• Add the vanilla extract and salt mix until well combined. 18
• Add the remaining powdered sugar and mix until well combined and smooth. 19
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
• lace the first cake on a serving plate or a cardboard cake round. 21.
• ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
• lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
• op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
• f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
• efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.

RASPBERRY DREAM CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a 12 cup Bundt pan, 10" tube pan or 2 -9" cake pans.
• Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make 1/2 cup.
• Reserve 2 tablespoons of the.
• raspberries for the frosting.
• Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,.
• and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes.
• Pour into pan(s) and bake 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9" layers, or until cake tester comes out clean.
• Let stand 15 minutes before removing from pan.
• Cool completely.
• Meanwhile, make the frosting, creaming the butter with the confectionary sugar.
• Beat in raspberries and almond extract.
• Frost cooled cake.

HEAVENLY RASPBERRY DESSERT

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

RASPBERRY TREASURE DREAM BARS

Steps:

• Combine shortbread layer ingredients with a fork or food processor until crumbly.
• Press into the bottom of a buttered 9x13 baking dish.
• Bake for 20-25 minutes at 350*, until lightly browned. Remove and let cool for 10 -15 minutes.
• Then spread the jam over the baked shortbread layer.
• Sprinkle chocolate chips over jam layer.
• Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
• Bake at 350* for 15-20 minutes. Until top layer is lightly browned.

OMG!! RASPBERRY DREAM BARS

Steps:

• In a small bowl, combine the graham cracker crumbs, butter and sugar and stir with a fork.
• Press crumb mixture into a 9x13 pan. Flatten out with the bottom of a cup measure.
• Drizzle and spread condensed milk over the bread crumbs.
• Place in the freezer for 10 minutes to firm up a little.
• Spoon and gently spread raspberry jam over the top.
• Sprinkle coconut cashews and white chocolate chips over the top.
• press down gently with your hands.
• Bake at 350 for 35 minutes until coconut gets goldden brown.