RASPBERRY LADY MARTINI
Inspired by the Church Lady Martini. No vodka, so I guess it technically isn't a martini. I used the measures listed below for a small, delicious serving and all the flavors came through.
Provided by JamieFR
Categories Drinks Recipes Cocktail Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Combine amaretto liqueur, coffee-flavored liqueur, raspberry-flavored liqueur, and ice cubes in a cocktail shaker. Cover, shake, and pour into a cocktail glass. Garnish with raspberries.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 39.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 36.5 g
RASPBERRY LEMONADE MARTINI
A sweet martini that tastes like summer. Shake it up and grab a lounge chair!
Provided by cjm378
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice; pour in the raspberry-flavored vodka, lemon-flavored vodka, simple syrup, lemon juice, and raspberry-flavored liqueur. Cover shaker, shake, and strain drink into a martini glass.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 22.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 2.4 g
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
RASPBERRY MARTINI
I discovered Rose's Cocktail infusion. Blue Raspberry Mix. Servings are depended on the size of the martini glasses.
Provided by Rita1652
Categories Beverages
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- In a shaker shake all ingredients till well chilled.
- Strain into chilled martini glasses.
- Garnish with a fresh raspberry.
- Cheers!
RASPBERRY TORTE MARTINI
Make and share this Raspberry Torte Martini recipe from Food.com.
Provided by Rita1652
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Chill 1 martini glass.
- Dip rim of glass into jam then into cookie crumbs.
- In a shaker full of ice add rest of ingredients.
- Shake, Shake& Shake till very cold.
- Strain into glass.
- Enjoy!
LIMONCELLO RASPBERRY TORTE
Provided by Claire Robinson
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
- When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.
SPECIAL RASPBERRY TORTE
With raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It's my mom's absolute favorite. -Lori Lee Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.
Nutrition Facts : Calories 599 calories, Fat 25g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 258mg sodium, Carbohydrate 90g carbohydrate (70g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY WALNUT TORTE
A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.
Provided by Tom Parker
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
- In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
- Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
- To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
- To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 58.9 g, Cholesterol 96.2 mg, Fat 21.6 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 11.4 g, Sodium 204 mg, Sugar 44.3 g
RASPBERRY-FILLED MERINGUE TORTE
My family always asks for this impressive sweet during the holidays. I've relied on this light meringue recipe for as long as I can remember-it's a surefire success each and every time I serve it. -Rosemarie Cook of Haliburton, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Line baking sheets with parchment and trace five 7-1/2-in. circles on paper; set aside., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coconut and cornstarch; fold into meringue., Spread meringue evenly over each circle on prepared pans. Bake at 300° for 30 minutes or until firm and lightly golden. Cool for 5 minutes. Gently remove meringues from baking sheets to wire racks to cool completely., Meanwhile, drain raspberries, reserving juice. Set the berries aside. Add enough water to juice to measure 2 cups. In a small saucepan, combine cornstarch and sugar; stir in the raspberry liquid until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in the sweetened raspberries. , To assemble, place one meringue on a serving plate; top with 2/3 cup whipped topping and 3/4 cup raspberry filling. Repeat 3 times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife.
Nutrition Facts : Calories 332 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
CHOCOLATE RASPBERRY MARTINI
Chocolate and Raspberries. The Kalua gives it a dark chocolate flavor. What a flavor combination! Downright tasty.
Provided by Scott Rhoades
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- I prefer Absolute Vodka (actually I prefer Grey Goose or Level, but I can afford Absolute).
- Combine all ingredients in shaker.
- Strain and serve in chilled martini glass (easy way to chill a martini glass is to let it sit a couple of minutes with ice water in it).
- Drop a couple of fresh raspberries in glass.
- Enjoy.
POMEGRANATE-RASPBERRY MARTINI
Delicious fruit-flavored martini.
Provided by lisa carty
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Fill a cocktail shaker with ice. Add pomegranate juice, vodka, triple sec, raspberry-flavored liqueur, and lime juice, and shake well.
- Moisten the rim of a martini glass with the lime wedge and dip in sugar. Pour cocktail into the prepared glass and serve with the lime wedge.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 37.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 8.4 mg, Sugar 33.3 g
RASPBERRY MARTINI
Make and share this Raspberry Martini recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 7m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put the raspberries in the bottom of a cocktail shaker; muddle.
- Add the vodka and creme de framboise.
- Shake and strain into a cocktail glass.
- Garnish with raspberries.
Nutrition Facts : Calories 125.5, Fat 0.1, Sodium 0.7, Carbohydrate 2.3, Fiber 1.2, Sugar 0.8, Protein 0.2
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