Raspberry Spoonbread Food

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
• In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
• Preheat the oven to 350 degrees F.
• Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

RASPBERRY SHORTBREAD

Steps:

• For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Grind the raspberries to a fine powder in a small food processor or spice grinder.
• Combine the butter, flour, raspberry powder and confectioners' sugar in a stand mixer and beat on medium-low speed until a dough forms, about 45 seconds. Remove from the bowl and shape into a disc.
• Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick.
• Using a long knife or pizza cutter, cut the dough into triangles. Place the cookies on the prepared baking sheet, leaving space in between each.
• Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving.
• For the lemon whipped cream: Add the heavy cream and confectioners' sugar to a stand mixer and whip until it holds soft peaks. Add the lemon juice and whip to stiff peaks. Garnish with the zest.
• Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week.

RASPBERRY BARS

Steps:

• Preheat oven to 350. Grease and flour and cover a 9-inch square baking pan with foil. Spray the foil with cooking spray.
• Cream the butter and sugar together just until combined. Add vanilla. Sift flour and salt together and, with mixer set on low, slowly add to butter until almost comes together as a dough ball.
• Separate dough and pat two-thirds into the prepared pan for the crust. Place remaining dough in refrigerator to chill. Bake crust for about twenty minutes or until lightly golden, then remove to a cooling rack.
• Mix fresh raspberries into the jam, mashing them with a fork. Some lumps will remain. Spread raspberry jam mixture over warm crust.
• Sprinkle remaining one-third of dough over the raspberry jam in little pieces like streusel. Bake for 20-30 minutes, until the streusel is golden brown.
• Cool completely then gently lift the foil or parchment from the pan and cut into bars.

RASPBERRY SHORTBREAD COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in extract; gradually add flour until dough forms a ball.
• Cover and refrigerate for 1 hour or until easy to handle.
• Roll into 1 inch balls.
• Place 1 inch apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center.
• Fill with jam.
• Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
• Remove to wire racks to cool.
• Spoon additional into cookies if desired.
• Combine glaze ingredients and drizzle over cookies.

RASPBERRY SPOONBREAD

Steps:

• Preheat oven to 375°F Coat an 8-inch-square baking dish (or other 2-quart ovenproof dish) with cooking spray.
• Combine cornmeal, buttermilk, maple syrup, butter and salt in a large saucepan. Cook over medium-high heat, whisking constantly, until the mixture bubbles and thickens. Remove from the heat. Whisk egg yolks in a large bowl. Whisking constantly so the eggs won't scramble, add 1/2 cup of the hot cornmeal mixture until completely combined. Scrape in the remaining cornmeal mixture and whisk until smooth. Whisk in flour and vanilla until smooth.
• Beat egg whites in another large bowl with an electric mixer on high speed until soft peaks form. Gradually sprinkle in sugar, continuing to beat until soft glossy peaks form. Fold the whites into the cornmeal mixture. Fold in 2 cups raspberries. Spoon the batter into the prepared dish.
• Bake until puffed, golden brown on top and the center is set, 35 to 40 minutes. The spoonbread will be slightly wobbly and soft when it is completely cooked. Let cool for 20 minutes. Serve warm, topped with some of the remaining raspberries and yogurt, if using.

RASPBERRY SHORTBREAD.

Steps:

• Line a roasting dish with foil, leaving enough room at either end so you can immediately lift it out.
• Beat butter and half of the sugar to a cream. Add 1 beaten egg; mix well, then add the flour. Knead well and cover the base of the pan with the shortbread. It is easy to take small pieces and flatten in your hand first. Spread thinly with raspberry jam.
• Mix the remaining sugar with 1 egg, adding the coconut mix together well. Carefully add all over the top, using a fork to cover properly. Bake at 150°C (300°F) for about 30 minutes. Coconut should be nicely browned.
• Lift out the shortbread as soon as its cooked - using the extra foil on both sides of the roasting dish, place on a cutting board then cut into squares immediately and leave to cool.
• PLEASE NOTE: Don't use sweetened coconut as the sugar in it melts and the syrup from it dilutes the base.

SPOONBREAD

Steps:

• Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
• Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.

SPOONBREAD

Steps:

• Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal.
• In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat. While whisking constantly, gradually pour in the cornmeal and salt. Lower the heat and simmer, while whisking, until thickened, about 3 minutes. Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one. Whisk in the baking powder, chives, and cayenne.
• In a clean non-reactive bowl, whip the egg whites to soft peaks. Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Serve immediately as a side dish or as a main course with tomato salad.
• In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper, if needed. Set aside for 5 minutes to allow the flavors to come together. Serve.
• Yield: 4 servings
• Copyright 2001 Television Food Network, G.P. All rights reserved

MOM SAMPSON'S SPOONBREAD

Steps:

• Preheat oven to 375 degrees. Slowly add cornmeal to the boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes, then pour into a greased casserole and bake for 35 minutes or until golden brown. Spoon out while piping hot and pass the butter!

LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD

Steps:

• Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
• Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
• To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
• Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
• To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.

STRAWBERRY SPOON CAKE

Steps:

• Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
• Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
• In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
• Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• Cream the butter in a large bowl with an electric mixer until soft and fluffy.
• Add the egg yolks and mix well.
• In a another bowl mix the sugar, flour, baking powder and salt together.
• Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together.
• Turn out the dough onto a floured work surface and form into 2 balls.
• Wrap each ball in plastic wrap and freeze at least 2 hours or overnight.
• Heat your oven to 350 degrees F.
• Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan. Make sure the surface is covered evenly with shreds of dough.
• With the back of a spoon or flexible spatula spread the jam over top, to within 1/2 inch of the edge all the way around.
• Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface.
• Bake for 30-40 minutes or until light golden brown.
• Dust with the powdered sugar as soon as it comes out of the oven.
• Cool on a wire rack and then cut in the pan with a serrated knife.

STRAWBERRY SPOON CAKE

Steps:

• Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
• Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
• Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
• Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
• Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.

RASPBERRY FILLED ALMOND SHORTBREAD WITH ALMOND GLAZE

Steps:

• In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
• Cream Butter and Sugar.
• mix in the almond extract.
• Gradually mix in flour until the dough forms a ball.
• Cover and refrigerate for an hour for easier handling.
• Preheat Oven to 350 degrees.
• Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
• Using a wooden spoon handle make and indention in the middle of the ball.
• (I like using the knuckle on my first finger).
• Fill with the raspberry jam.
• Bake at 350 degrees for 14-18 minutes depending on your oven.
• Add aditional Raspberry jam if desired (I never do this).
• Remove and place on wire racks for cooling.
• Mix the Glaze ingredients.
• Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.