about 2 hours.
Prepare Red Raspberry Sauce: Place raspberries in blender
Preheat oven to 350\u00b0.
Place water in a small saucepan and heat to simmer.
Remove from heat.
Add red raspberry herb tea bags, submerging bags completely.
Set aside to cool; then remove tea bags squeezing liquid from bags.
Place chocolate and butter in top portion of double boiler and heat over approximately 2 inches of water.
Heating on low, let chocolate and butter melt, mixing until well blended.
Put milk in a saucepan and heat over a low flame until small bubbles form around the edge, stirring occasionally.
(Do not boil.)
Remove from heat.
Add 6 red raspberry herb tea bags. Combine eggs and sugar together; whisk until light.
Add whipping cream, milk/tea mixture and food coloring (if desired).
Stir together.
Refrigerate until cool.
When cool, place mixture in center cell of ice cream maker and process.
n racks; COOL completely.
RASPBERRY FILLING: Invert one cake layer
nch pie pan.
Place raspberry filling on top (it seems
Dissolve jello in water (do not add cold water).
Add ingredients except sour cream.
Stir well or until raspberries separate.
Pour 1/2 mixture in 9 x 13-inch pan.
Chill until firm enough to spread sour cream over top.
Add remainder of jello mixture and chill until firm.
This can be made with different flavors also.
Example:
strawberry jello and fruit, orange jello and mandarin orange slices, etc.
But raspberry is super!
Drain raspberries, reserving liquid.
Dissolve gelatin in boiling water; add ice cream by spoonfuls and stir until blended. Stir in raspberry syrup and lemonade concentrate.
Chill until partially set; add pecans and raspberries.
Turn into 6-cup mold; chill until firm.
Place cold brew concentrate, milk, red raspberry syrup, chocolate syrup, and frozen whipped topping in a blender. Cover and blend until smooth, about 10 seconds.
Pour into a glass and enjoy!
Mix all ingredients and store in a glass container in the fridge.
Use 1 teaspoon steeped in one cup of hot water. If using with cold, we like to put 3 generous tablespoons steeped in 3 quarts of water and add a couple of storebought bags of Celestial Seasonings Raspberry Zinger.
Add sweetening as you desire. We use Stevia.
Slice your favorite baguette.
Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
Add a layer of roasted red peppers.
Add a generous layer of sliced, fresh mozzarella.
Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
BIG AL is best when the flavors have had time to meld.
It is one of the few sandwiches I make or order when eating at a local restaurant.
erve immediately with red raspberry sauce on the side.
RED RASPBERRY SAUCE:
ring the 4 cups of raspberry-cranberry juice to a boil
Split side up. (helps hold raspberry) Add about 1/2 of
f the wine, all the raspberry preserves, the dry mustard, the
Rinse the fresh berries under cold running water
n a large bowl, dissolve red raspberry jello in 1 cup boiling
f sauce in center and fresh rasperries. Place 2 tablespoons sauce
You will need 1 baked pie shell or 1 graham cracker crust. Mix sugar, cornstarch or clear jel and water.
Bring to boil. Boil a little, then add raspberry jello, mixing well.
Cool, then add raspberries.
May need to use less water with frozen berries. Put in pie shells and chill.
Top with whipped topping or whipped cream.
In a bowl, whisk together the raspberry puree and raspberry vinegar. Slowly drizzle in the oil and continue whisking until the dressing starts to look shiny, about 1 minute, then whisk in lemon juice, salt, and pepper.
Combine raspberries, wine, sour cream, sherbet and milk in blender container.
Process until well blended.
Strain, if desired.
Pour into small bowls.
Float lime slices on top.
Add several drops of fresh lime juice.
Serves 8.