Sweet Raspberry Butter Food
SWEET RASPBERRY BUTTER
This butter will really perk up the a brunch buffet that includes homemade breads. -Helen Lamb, Seymour, Missouri
Provided by Taste of Home
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 73 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
MY MOM'S RASPBERRY PIE FILLING
My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share.
Provided by Ingen
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Crust:.
- Combine flour and salt in a medium bowl.
- Cut in shortening with either a fork or pastry blender.
- Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
- On a lightly floured surface, role the ball of dough out into an 8 inch circle.
- Repeat above steps to make second crust.
- Place first crust into pie plate and set second crust aside
- Filling:.
- Combine all ingredients in a large mixing bowl.
- Pour mixture into a 8 inch pie plate lined with one crust.
- Lay other crust on top, trim edges and minutes.
- Bake at 425 for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.6, Sodium 146.8, Carbohydrate 50.2, Fiber 4.6, Sugar 27.7, Protein 3.2
RASPBERRY BUTTER
Our farmer's market sells flavored butter made with local organic cream. Try my version of raspberry butter on scones or your favorite quick bread.
Provided by tahoegirl
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Beat butter, raspberry preserves, raspberries, and confectioners' sugar together in a bowl until well combined; refrigerate until set, about 1 hour.
Nutrition Facts : Calories 134 calories, Carbohydrate 8.3 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 1.6 mg, Sugar 7.5 g
FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
24 EASY RASPBERRY DESSERT RECIPE COLLECTION
From raspberry cheesecake bars to lemon raspberry cake, these fruity desserts are guaranteed to please.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dessert in 30 minutes or less!
Nutrition Facts :
RASPBERRY FROSTING
Raspberry Buttercream Frosting is a homemade frosting recipe made with butter, powdered sugar and raspberry jam! Perfect for topping cakes, cupcakes, or sweet rolls!
Provided by Jessica & Nellie
Categories Dessert
Number Of Ingredients 5
Steps:
- With an electric mixer, cream the butter until smooth.
- Add in 1 cup of the powdered sugar. Mix until combined.
- Add in the milk. Mix.
- Add in 1 more cup of powdered sugar. Mix well.
- Add in the vanilla. Mix.
- Scrape sides and add in the final cup of powdered sugar. Mix well.
- Add in the raspberry Jam and mix until combined and smooth.
Nutrition Facts : Calories 150 kcal, Carbohydrate 25 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
RASPBERRY BUTTER
This sweet butter tastes great with a variety of fresh-from-the-oven goodies. I think it's a nice change from plain butter.-Helen Lamb, Seymour, Missouri
Provided by Taste of Home
Time 10m
Yield about 1/2 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving.
Nutrition Facts : Calories 220 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 231mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY BUTTER
Make and share this Raspberry Butter recipe from Food.com.
Provided by Manami
Categories Raspberries
Time 5m
Yield 1 stick
Number Of Ingredients 3
Steps:
- Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with paddle attachment.
- Serve at room temperature.
Nutrition Facts : Calories 1258.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 354.4, Carbohydrate 110.2, Fiber 1.8, Sugar 77.7, Protein 1.6
RASPBERRY CRUMB BARS RECIPE
These easy to make Raspberry Crumb Bars are buttery, sweet, and impossible to eat just one of! If you're a fan of picnics in the park and tall glasses of sweet tea, these crumb bars are calling your name. Make this summertime classic dessert today!
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Spray an 8x8-inch baking pan with nonstick baking spray or line the pan with foil and spray the foil for easier removal of the bars. Set aside.
- In a large bowl, mix together the sugar, flour, baking powder, and salt until combined. Add in the egg and vanilla and mix again until combined. Slice the stick of butter into tablespoon sizes, add them to the mixture, and cut the butter in with a fork or pastry cutter. You want this mixture to have big crumbles in it.
- Pour half of the mixture into the prepared pan and pack it down into the bottom while spreading to the edges. Pour the raspberry jam or preserves onto the crust and spread it to the edges. Pour the remaining flour and butter mixture all over the top of the raspberries.
- Bake for 35-40 minutes, until the top begins to turn a golden brown color. Cool completely at room temperature before cutting. This will take a couple of hours.
Nutrition Facts : ServingSize 1 bar, Calories 167 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 25 mg, Sodium 60 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 3 g
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- In the bowl of a stand mixer, using the whisk attachment, whisk together the milk, sugar and yeast. Cover and leave to rest for 10 minutes or until mixture appears foamy.
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From purewow.com
Author Taryn Pire
- Lemon-Berry Sheet Pan Trifle. Forget the stuffy crystal-cut bowl. We’ve modernized this old-school British dessert by serving it on a baking sheet instead.
- No-Bake Cheesecake with Raspberry Compote. Because the last thing we want to do during the summer is turn on the oven. The compote is just as simple to make as the press-in graham cracker crust and cream cheese filling.
- Blueberry, Blackberry and Raspberry Soufflés. So light, so airy, so…intimidating. Don’t sweat it though: The key is to not overmix the batter and be gentle with the soufflés from start to finish.
- Angel Food Cake with Fresh Berries. Proof that not all cakes need fancy layers and heaps of frosting to be delicious. Just top each piece with a dollop of fresh whipped cream and a spoonful of fruit.
- Bite-Size Almond Raspberry Spoon Cakes. Does it get more adorable than a tiny confection baked into a spoon? We think not. We dare you to have just one (heck, let’s make it three).
- Blackberry-Raspberry Skillet Cobbler. Want to make the most of the presentation? First, prepare it in a cast-iron skillet to give the dessert a rustic vibe.
- Chocolate Raspberry Fool. Believe it or not, this decadent treat comes together in less than 30 minutes. The “mousse” is just melted chocolate folded into homemade whipped cream, while the raspberry layer is essentially the simplest jam ever created.
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4/5 Category Cinnamon RollsServings 16Total Time 4 hrs 30 mins
- In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.
- Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl.
- Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.
- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
- Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
- In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
- Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula.
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- Add the softened butter and powdered sugar to a stand mixer bowl and mix on high with the whisk attachment for about 10 seconds. Scrape down the sides with a spatula.
- Switch to the paddle attachment and add the fresh raspberries to the bowl. Mix on medium speed for 5-10 seconds until the berries break apart, but not burst.
- Dump the butter mixture onto a long sheet of plastic wrap set over a long sheet of foil. Wrap and roll the butter mixture into log, twisting the foil ends as you go to make the log compact. Chill for at least 2 hours until firm and keep refrigerated until ready to use.
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- In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95°F (35°C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
- Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
50 RASPBERRY RECIPES THAT ARE TART, SWEET AND OH SO SIMPLE
From yahoo.com
- Lemon-Berry Sheet Pan Trifle. Forget the stuffy crystal-cut bowl. We’ve modernized this old-school British dessert by serving it on a baking sheet instead.
- No-Bake Cheesecake with Raspberry Compote. Because the last thing we want to do during the summer is turn on the oven. The compote is just as simple to make as the press-in graham cracker crust and cream cheese filling.
- Blueberry, Blackberry and Raspberry Soufflés. So light, so airy, so…intimidating. Don’t sweat it though: The key is to not overmix the batter and be gentle with the soufflés from start to finish.
- Angel Food Cake with Fresh Berries. Proof that not all cakes need fancy layers and heaps of frosting to be delicious. Just top each piece with a dollop of fresh whipped cream and a spoonful of fruit.
- Bite-Size Almond Raspberry Spoon Cakes. Does it get more adorable than a tiny confection baked into a spoon? We think not. We dare you to have just one (heck, let’s make it three).
- Blackberry-Raspberry Skillet Cobbler. Want to make the most of the presentation? First, prepare it in a cast-iron skillet to give the dessert a rustic vibe.
- Chocolate Raspberry Fool. Believe it or not, this decadent treat comes together in less than 30 minutes. The “mousse” is just melted chocolate folded into homemade whipped cream, while the raspberry layer is essentially the simplest jam ever created.
- Gluten-Free Lemon-Raspberry Pavlova. This divine double-decker is beyond elegant. The layers of three-ingredient meringue are held together by store-bought lemon curd, raspberry jam and fresh berries.
- Raspberry-Lime Champagne Punch. The party don’t start ’til the bubbly is popped. With the addition of vodka, lime juice, tonic and raspberries, this citrusy sipper is bound to keep you refreshed on a hot day in the yard.
- Raspberry Crepe Cake. To save time, make the crepes in advance and store them in the fridge until you’re ready to assemble them with raspberry jam and whipped cream.
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From onceuponafarmorganics.com
Brand Raised RealAvailability In stock
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Is Accessible For Free FalseAuthor Susan Jung
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From pinterest.ca
HONEY COCONUT RASPBERRY OAT BARS RECIPE: SATISFY THAT ...
Stir together butter, honey and water over medium heat until butter is melted. Remove from heat and stir in baking soda. Add butter mixture to crust. Mix well. Press half into a greased 13x9-inch baking pan. Spread jam over this layer. Add rest of crust on top of jam. Sprinkle top with butterscotch chips, chocolate chips and almonds.
From 30seconds.com
From 30seconds.com
SWEET RASPBERRY BUTTER RECIPES
RECIPE FOR RASPBERRY BUTTER RECIPES ALL YOU NEED IS FOOD
This sweet butter tastes great with a variety of fresh-from-the-oven goodies. I think it's a nice change from plain butter.—Helen Lamb, Seymour, Missouri. Provided by Taste of Home. Total Time 10 minutes. Prep Time 10 minutes. Cook Time …
From stevehacks.com
From stevehacks.com
RASPBERRY BUTTER RECIPE
Raspberry butter recipe. Learn how to cook great Raspberry butter . Crecipe.com deliver fine selection of quality Raspberry butter recipes equipped with ratings, reviews and mixing tips. Get one of our Raspberry butter recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com
From crecipe.com
RASPBERRY BUTTER RECIPES
Our farmer's market sells flavored butter made with local organic cream. Try my version of raspberry butter on scones or your favorite quick bread. Provided by tahoegirl. Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes. Time 1h10m
From tfrecipes.com
From tfrecipes.com
SWEET RASPBERRY BUTTER RECIPE: HOW TO MAKE IT | TASTE OF HOME
This butter will really perk up the a brunch buffet that includes homemade breads. —Helen Lamb, Seymour, Missouri
From stage.tasteofhome.com
From stage.tasteofhome.com
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