In a blender, place 2 cups of raspberries, the corn syrup and the lemon juice; cover and blend on high until smooth.
In a small saucepan, stir together the cornstarch, salt and pepper. Gradually stir in the raspberry mixture until smooth.
Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish.
Spoon sauce over chicken.
Bake at 400\u00b0 for 25 to 35 minutes or until chicken is tender.
Yields 4 to 6 servings.
In small strainer rinse raspberries, drain well.
Place berries in large mixing bowl. In small mixing bowl combine sugar, cornstarch and salt.
Add sugar mixture to berries.
Stir gently to coat berries.
In a blender, place 2 cups of the raspberries, the corn syrup and the lemon juice; cover and blend on high until smooth.
Place apples and raspberries in the rice cooker; add brown sugar, cinnamon, and nutmeg. Add honey, vanilla extract, lemon juice, and water, in respective order.
Set rice cooker to standard \"cook\" setting, about 30 minutes. Stir mixture halfway through cooking cycle, mashing apples a little bit.
Remove the applesauce from the heat and cool for 30 minutes. Transfer applesauce to a bowl and chill in the refrigerator for at least 1 hour.
Bring 2 1/4 cups of water to a boil.
Once the water begins to boil, add the 1 cup quinoa, return to bubbling, reduce the heat, then cover and cook for 15 minutes.
Scoop the cooked quinoa into serving bowls. Add the milk, syrup or honey, raspberries, chopped almonds and cinnamon and serve.
What quick and easy tips do you have for getting a breakfast from scratch on the table on busy mornings?
eserve 2 tbsp raspberries for icing. Scatter remaining raspberries over crust. Whisk
nd stir in the frozen raspberries. Decorate the cake with a
br>Make filling: Reserve several raspberries to go on top of
Wash well the raspberries and dry them with a
Rinse the raspberries and let them drain for about 10 minutes.
Then place them on a paper towel to remove excess water.
Then neatly arrange them and place them on a baking sheet.
Pop them into the freezer for a few hours, then transfer the frozen raspberries into freezer baggies.
ake the rose-scented raspberries, place half the raspberries in a bowl
br>Meanwhile puree half the raspberries with a stick blender, then
* For best results and to prevent blueberries from bleeding, prepare this salad at serving time.
For Vinaigrette
Combine peach, oil, juice, vinegar, honey and pepper in a blender or food processor. Puree until all ingredients are combined and mixture is smooth. Transfer to a small bowl, cover and refrigerate for one hour. Stir before using.
In a large bowl combine the pasta, the peaches, the raspberries, the blueberries, the celery and the nuts. Pour vinaigrette over salad and toss to coat.
Serve immediately.
f the pavlova. Sprinkle with raspberries then either leave at room
ake the raspberry swirl combine raspberries and icing sugar in a
br>Puree 1/3 cup raspberries with 1 tsp powdered sugar
o cool.
Mix the raspberries and apricots with 3 tablespoons
eanwhile, in a blender, puree raspberries with powdered sugar and liqueur
/2 of the raspberries, pushing the raspberries against the sides of
Put a large bowl plus beaters in the freezer and chill about 15 minutes.
In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.
Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.
Reserve 12 raspberries for garnish.
Divide remaining raspberries between 6 pretty serving dishes.
Spoon cream mixture over raspberries.
Serve garnished with mint.