Preheat oven to 375 F
Brush pie shell with egg white.
Bake for 5 minutes, let cool.
Beat whipping cream on medium high until stiff peaks form. Set aside.
Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
Fold in whipping cream.
Spoon mixture into pie shell.
Cover and freeze for at least 4 hours.
Garnish with black raspberries and lemon twist and mint.
In 1 bowl, mix raspberry jello and hot water.
In another bowl mix cream cheese and sugar; cream together.
In another bowl, put graham crackers, melted butter and a little sugar.
In another bowl, beat milk until stiff peaks form.
Mix jello and cream cheese mixtures.
Fold in pineapple and nuts, then fold in whipped milk. Put most of graham cracker mix on bottom of pan.
Top with filling. Sprinkle rest of graham cracker crumbs on top.
Chill.
In a blender blend black raspberries and then strain through cheesecloth to remove seeds.
Rinse out blender and place black raspberry juice back into blender.
Place ice in blender and crush for 30 seconds.
Add remaining ingredients.
Blend until smooth.
Use half lime to coat glass rims and then dip in salt.
Pour into glasses and enjoy!
he sugar/flour/salt mix. Black raspberries are fragile, so be
preheat oven to 375.
brush pie shells with egg whites and bake for 5 minutes.
in a mixing bowl beat whipping cream until stiff peaks form.
in another bowl, beat cream cheese.
add preserves and beat on low.
fold in whipping cream and add to pie shell.
chill for 4-24 hours.
garnish with fresh berries.
Combine vodka, Absinthe, and black raspberry liqueur in a cocktail shaker.
Shake thoroughly over ice.
Strain into a chilled cocktial glass.
Top with champagne.
Garnish with a raspberry.
First Layer:
Dissolve black raspberry Jell-O in 1 cup hot water.
Add blueberries and juice.
Gel.
Grab a shot glass and add 3/4 oz of Black Raspberry Liqueur.
Next, carefully pour 3/4 oz of Cream over the back of a bar spoon to create a second layer.
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be
Boil water, sugar, cornstarch and gelatin until thick and bubbly.
Remove from heat.
Stir in berries.
Pour mixture into crust.
Let cool and top with frozen whipped topping if desired.
Mix first 4 ingredients.
Beat the yolks, vanilla and milk together.
Add yolk mixture to flour mixture and mix well.
Let stand in refrigerator for one hour.
Roll 2/3 chilled dough out and lay on a greased cookie sheet.
Put 1 1/2 to 2 cans Thank You brand black raspberry or blackberry filling on top; take remaining dough and cut in strips to crisscross top.
Bake at 375\u00b0 for 25 minutes.
blue color, then black raspberry.
Top
with Cool
In Blender, add cold milk, non dairy creamer, ice cream, strawberries and vanilla extract and blend on high until smooth.
Serve immediately.
Boil water; mix next 3 ingredients and stir into boiling water until thick.
Stir in jello.
Remove from heat.
Stir in raspberries and add flavorings.
Pour into your favorite unbaked pie shell and place on lowest rack in oven at 375\u00b0 for 15 minutes, then turn oven to 350\u00b0 and bake until golden brown.
Makes one 9-inch double crust pie.
Cream margarine and sugar.
Add flour, soda and salt sifted together; mix well.
Stir in rolled oats.
Press half of crumb mixture into greased 13 x 9-inch pan.
Spread with preserves; cover with remaining crumb mixture.
Bake at 400\u00b0
for 25 minutes. Cool 5 minutes; cut into bars.
Yields 2 dozen.
Can be made with other preserves; such as
apricot.
Add water to juice to make 3 1/2 cups liquid.
Add jello.
Set aside 2 cups jello mixture.
Allow to partially set.
Add drained fruit to remaining jello.
Pour fruity jello into a 9 x 13-inch pan.
Chill until firm.
Prepare whipped topping; fold into partially set jello.
Add nuts.
Spread over top of set jello. Allow to completely set.
Dissolve each:
cherry, orange, lime and black-raspberry jello in 1 1/2 cups of boiling water for each (equals 6 cups water).
*May use orange Jell-O and mandarin oranges or lemon Jell-O and pineapple, etc.
Heat oven to 350\u00b0.
Grease and flour Bundt pan.
Sprinkle 1/2 cup finely ground pecans in bottom of pan.
In a separate bowl, mix cake mix, eggs, oil and blackberry wine together.
Sprinkle the black raspberry jello into batter; pour into Bundt pan.
Check for doneness after 50 minutes.
If it is browning too quickly before that, put a piece of foil loosely over top.
Let cool 20 to 30 minutes, then turn onto a plate.
Make glaze.
Drizzle onto cake.
Pour Chambord into a champagne flute.
Top with Korbel.