Walnut Raspberry Ribbons Food

RASPBERRY WALNUT TORTE WITH CREAM CHEESE FROSTING

Steps:

• In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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., In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting., Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator.

RASPBERRY/WALNUT SHORTBREAD BARS

Steps:

• Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
• Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
• Remove from oven and spread the raspberry jam over top.
• Beat eggs, sugar and vanilla until well blended.
• Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
• Return to oven and bake another 25-30 minutes or until top is set.
• Cool in pan, cut into bars.

RASPBERRY WALNUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.

DARK CHOCOLATE WALNUT RASPBERRY COOKIES

Steps:

• Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in 1/2 cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.) Preheat the oven to 350°F. Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely. Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.

RASPBERRY WALNUT BARS

Steps:

• 1. TOAST WALNUTS: Preheat oven to 350. Place walnuts in a pie pan, or cake pan and toast in oven for 5-8 minutes until light golden.
• 2. CRUST: Spray a 9x13 pan with non stick spray. Line baking dish with parchment paper for easy removal. Mix 2c flour and sugar in a bowl. Add cold butter and cut in with a pastry cutter until it resembles coarse crumbs. Press lightly into bottom of 9x15" pan. Bake for 20 minutes, until light golden around the edges. Remove and cool slightly. Using a rubber spatula, gently spread raspberry jam evenly over crust.
• 3. Beat eggs, brown sugar, vanilla, and soda in a bowl. Stir in walnuts. Pour over raspberry layer. Return to oven and bake 25 minutes until set. When cool, using parchment paper remove from the pan and cut into small squares.

RASPBERRY RIBBONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
• Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
• Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.

RASPBERRY, WALNUT, & CHOCOLATE BARS

Steps:

• MIX 1-1/2 cups of the flour, butter and 1/3 cup of the brown sugar with electric mixer at low speed; press mixture onto bottom of ungreased 13X9-inch baking pan.
• BAKE at 350°F for 18 to 20 minutes or until lightly browned. Spread raspberry preserves over crust.
• MIX remaining 1/4 cup flour, 1 cup brown sugar, egg product, baking powder and salt. Spread over raspberry layer; sprinkle with walnuts and chips.
• BAKE at 350°F for 18 to 20 minutes or until golden brown. Cool. Drizzle with powdered sugar glaze. Cut into bars.

RASPBERRY WALNUT SALAD

Steps:

• For dressing, in small bowl whisk vinegar, lemon juice, garlic, sugar, salt and pepper.
• Slowly add oil, whisking until well blended.
• Cover and refrigerate 4 hours or overnight to blend flavors.
• For salad, in serving bowl combine mixed greens, cucumber slices and walnuts.
• Whisk dressing; drizzle over top. Toss salad to coat.
• Scatter raspberries over top. Serve immediately.

RASPBERRY WALNUT VINAGRETTE SALAD DRESSING

Steps:

• Combine the jam, water, and vinegar together, slowly add the oil while whisking constantly until well blended. Salt to taste.
• This will taste best if given time for the flavors to meld, but it is still very good immediately after making!
• Serving size 2 Tablespoons or 1 ounce.

RASPBERRY WALNUT THANKSGIVING JELLO MOLD (DAIRY)

Steps:

• In a medium mixing bowl, combine jello mix and boiling water; stir until jello is dissolved. Add cold water and mix well.
• In another bowl, combine half of the jello mixture with the cream cheese; blend well. Pour mixture into the bottom on a lightly oiled 3 cup mold.
• Refrigerate until almost set.
• Add raspberries and walnuts to remaining half of the jello mixture.
• Leave at room temperature until cream cheese mixture in the refrigerator is almost set. Pour the raspberry mixture over the cream cheese mixture and refrigerate until firm.
• To serve, turn onto plate covered with lettuce leaves.

WALNUT RASPBERRY TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, cream the shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts and coconut., Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread raspberry preserves over the top of two cake layers. Refrigerate for 30 minutes. Meanwhile, in a large bowl, beat the cream cheese, butter and confectioners' sugar until fluffy. Beat in vanilla. , Place one raspberry-topped cake layer on a serving plate. Spread with some of the frosting. Repeat with second raspberry-topped cake layer. Top with plain cake layer. Spread remaining frosting over the top and sides of cake. Sprinkle with nuts. Store in the refrigerator.

WALNUT RASPBERRY BROWNIE

Steps:

• 1. Melt chocolate and shortening over warm water; cool slightly.
• 2. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour.
• 3. Fold in walnuts.
• 4. Turn into well greased 8-inch square pan.
• 5. Bake at 325 degrees for about 40 minutes.
• 6. Spoon jam over hot brownies; spread carefully.
• 7. Let cool and top with Velvet Chocolate Glaze.
• 8. Melt chocolate and blend in butter and light corn syrup. Stir in powdered sugar, milk and vanilla; mix well.

RASPBERRY WALNUT TORTE

Steps:

• Preheat oven to 350°F.
• Combine 1 cup flour, confectioners' sugar and butter; blend well.
• Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
• Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
• Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
• Bake at 350F for 30-35 minutes until golden brown.
• Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
• TO MAKE SAUCE:.
• Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.