ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
o the touch, spread the raspberry jam over one of the
inutes.
Makes about 10 tarts.
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
Set oven to 350\u00b0.
Combine Flour, Sugar, Walnuts, Butter and Egg in large bowl.
Beat on low speed for 2 minutes, or until mixture is crumbly.
Reserve 1-1/2 cups of Crumb Mixture for topping.
Press remaining crumb mixture in botom of 11\" x 7\" baking pan.
Stir Raspberry Preserves until smooth; spread over crumb crust, to within 1/2\" of sides of pan.
Crumble the 1-1/2 cups of reserved mixture over the top.
Bake for 45 minutes, or until lightly browned.
Cool completely and cut into small bars.
Cut out circles of pie crust and press into the very small size muffin pans.
Fill with raspberry jam.
Bake in a 350\u00b0 oven for about 15 or 20 minutes or until crusts are nice and brown.
Preheat oven to 350\u00b0F.
Line a 9x13-inch\" baking pan with nonstick foil.
Combine cake mix, eggs, oil, water, pecans, and Chambord. Fold in raspberry chocolate chips.
Pour into prepared baking pan and smooth.
Bake 35-40 minutes. Cool to room temperature before cutting.
Dust with sifted confectioners' sugar before serving.
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
Dissolve
Jell-O
in
boiling
water.
Add frozen raspberries and stir until thawed. Chill until partially set. Whip Jell-O and raspberry mixture until fluffy and fold in whipped cream.
Vigorously whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve.
Toss salad greens, raspberries, jicama, and almonds together in a large bowl. Drizzle with raspberry vinaigrette to serve.
an, and set aside. Pour raspberry vinegar into skillet, and simmer
Whisk together raspberry preserves, pineapple juice concentrate, soy
Mix lemon-lime soda and fruit punch together in a large punch bowl. Scoop raspberry sherbet into punch mixture.
Mix first 6 ingredients.
Stir in mayonnaise.
Spread on platter or large plate.
top with raspberry preserves.
Serve with crackers.
Allow Cream Cheese to come to room temperature.
Put 1/2 Chipotle Pepper (or your desired amount) in small food processors and pulse until well chopped.
Add Raspberry Preserves to food processor.
Pulse again until well mixed.
Place Cream cheese block on serving dish and pour preserve mixture over.
Serve with any light crackers such as water crackers. Enjoy!
nd stir in 2 tbsp raspberry puree, then stir into the
ut 1 Basic Pie Crust recipe.
Using a 3-inch
in. Spread one teaspoon of raspberry jam into the bottom of
f the tart cup. Place tarts back in the freezer until