Russian Raspberry Creme Food

RUSSIAN CREAM

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.

RUSSIAN CREME

Steps:

• Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in the sour cream and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped cream with wire whisk until well blended. Pour into greased 6-cup ring mold; chill until set. To make topping, drain raspberries, reserving juice. Prepare dessert mix, following package directions for pudding, using raspberry juice as part of liquid. Chill topping; fold in raspberries. To serve, turn molded cream onto glass serving plate (at least 1 in. larger than mold) Put the raspberry topping in a small bowl in center of mold. Guests serve themselves by taking a slice of creme pudding and spooning topping over it.

RUSSIAN RASPBERRY CREME

Steps:

• I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside.
• In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well.
• Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce.
• Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds.
• Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature.
• Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula.
• Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs.

RUSSIAN TEA BISCUITS

Steps:

• Boil the raisins and water for 5 minutes and let cool. Then add the baking soda.
• Creme together the butter, sugar, eggs.
• Add other ingredients and raisins (make sure the raisins are completely cool).
• Drop by small spoonfuls onto a baking sheet and press them flat.
• Bake at 400°F until brown on edges.
• Let sit on tray before transferring to a cooling rack.

CLEVELAND STYLE RUSSIAN TEA CAKES

Steps:

• Sift dry ingredients in bowl; make well in center and add oil, margarine, orange,juice and peel, eggs and vanilla.
• Knead dough, refrigerate at least 2 hours.
• Cut dough into 4 parts. Refrigerate unused dough in between rolling. Roll 1 dough piece on floured board, to 8" x 16", spread with 1/4 cup jam, then sprinkle with nuts and raisins.
• Roll as for jelly roll.
• Brush top with egg white,sprinkle with sugar mixture.
• Slice into 1 1/2 inch slices, place 1 1/2 inches apart on very lightly greased baking sheet with topping side up. Continue with other pieces of dough.
• Bake 25 minutes at 350 degrees.
• Remove from baking sheet, and cool on rack.

HOT CHOCOLATE-RASPBERRY RUSSIAN

Steps:

• Add vodka to hot chocolate/cocoa (if you want more of a kick you could try adding plain vodka, so the raspberry flavor won't overpower the chocolate).
• If desired, garnish with whipped cream. Note: I I have tried combining the hot chocolate with vanilla vodka and Kahlúa and obtained equally delicious results!

RUSSIAN EASTER DESSERT (PASHKA)

Steps:

• Mix egg yolks and whipping cream in heavy saucepan.
• Stir in sugar and salt.
• Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
• Remove from heat; stir in vanilla extract.
• Place saucepan in cold water until custard is cool.
• If custard curdles, beat with hand beater until smooth.
• Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
• Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
• Repeat with remaining cottage cheese and butter.
• Stir custard into cheese mixture until smooth.
• Stir in candied fruit and almonds.
• Line a 2-quart non-clay flower pot (or any form dish WITH OPENINGS IN THE BOTTOM, like a flower pot has) with double layer dampened cheesecloth.
• Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
• Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
• To serve, unmold onto serving plate; remove cheesecloth.
• Garnish as desired with additional candied fruit and blanched almonds.
• Refrigerate any remaining dessert.

RUSSIAN CREAM DESSERT

Steps:

• In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. , In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit.