something to bake with raspberries??

Question

i have frozen raspberries and i feel like baking something resonably simple and i was wondering if any one had an idea thank you!!!

Answer 1

I hope this helps and enjoy !

RASPBERRY MOUSSE

2 (10 oz.) pkgs. frozen raspberries, thawed
2 env. unflavored gelatin
Sugar
1 tsp. lemon juice
Dash salt
4 egg whites at room temp.
2 c. heavy or whipping cream
1-3 tbsp. Raspberry liqueur

In covered blender container at low speed, blend raspberries until smooth; strain into medium saucepan; discard seeds. Sprinkle gelatin evenly over liquid; cook over low heat, stirring until dissolved. Remove from heat; stir in 1/4 cup sugar, lemon juice and salt. Chill, stirring occasionally, until mixture mounds when dropped from a spoon, about 20 minutes.
In large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup sugar; beat until sugar is completely dissolved (whites should stand in stiff peaks). With rubber spatula, gently fold raspberry mixture into beaten whites. Wash beaters.

In a small bowl, with mixer at medium speed, beat 1 1/2 cups cream until soft peaks form. With rubber spatula, gently fold into raspberry mixture; pour into 2 quart serving bowl or 10 dessert dishes. Refrigerate until set, at least 4 hours.

To serve: In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream with 1 tablespoon sugar until soft peaks form. Mix in raspberry liqueur to taste. Use to garnish mousse.

RASPBERRY TART

1 c. walnuts, ground
1/2 c. unsalted butter, softened
3 tbsp. sugar
1 1/2 c. all-purpose flour
1 egg yolk, beaten
1/2 tsp. vanilla extract

FILLING:

2 pt. fresh raspberries
1 pkg. unflavored gelatin
2 tbsp. black raspberry liqueur
1 (10 oz.) jar red currant jelly
Unsweetened whipped cream

Mix ground nuts and crust ingredients until crust blended. Pour into buttered 9 inch tart pan with removeable bottom. Chill 1 hour. Preheat oven to 350 degrees.
Fill tart shell with berries. In small saucepan combine gelatin and liqueur, let soften 1 minute. Add jelly and stir over low heat until smooth and gelatin has dissolved. Remove from heat. Cool slightly and spoon gently over berries. Refrigerate 1 hour or until set. Serve with whip cream.

Answer 2

Raspberry Summer Pudding (English Style)SUBMITTED BY: Clinton Craddock

"Raspberry Summer Pudding (English Style) Make this dessert the day before your next cookout."

Original recipe yield:
3 servings

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 8 Hrs 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 1/2 cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
2 cups sweetened whipped cream
DIRECTIONS
In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
The next day, remove plastic wrap, and invert onto a plate. Serve chilled topped with whipped cream.

Answer 3

Individual Berry Crisps

12 ounces frozen berries (blueberries or raspberries)
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup plus 2 cups crisp topping, recipe follows

Preheat oven to 350 degrees F.
Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

Crisp Topping:
1 cup all-purpose flour
2/3 cups sugar
1 1/2 cups chopped nuts (walnuts, pecans, or almonds)
1 1/2 cups crushed crackers, gingersnaps or cereal
4 ounces unsalted butter, cubed and chilled

Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
Yield: 4 1/2 cups

Answer 4

Make and bake a beautiful Cream Cheese cake and when finished , use the raspberries as a sauce. Cook the raspberries, with sugar and when cool, pour over the Cream Cheese cake. Yum, yum.

Answer 5

I have a great suggestion that will cost you next to nothing. You will need

1 Egg
2 Sheets of Frozen Puff Pastry
1 Tablespoon of sugar (approx)
1 Tablespoon of water
1 Packet of frozen berries

Preparation time: Approx 10 minutes
Cooking time: Approx 15 minutes


When yout ake your pastry out of the freezer, partially thaw for 10 minutes by leaving on the kitchen bench. Cut each square sheet into quarters.

Mix your egg with 1 tablespoon of water in a bowl with a fork to blend the yolk and white.

Brush your sheets of pastry on one side with the egg and water combination.

Double up a quarter with another quarter, so they are one on top of the other.

Place your thawed berries on top of the pastry in the middle of the square.

Lightly coat with sugar (to taste)

Prepare your others just like this.

Lightly grease an oven tray and place your prepared pastries on it. Good on a Medium-High heat in your oven until pastry has risen and the pastry is golden brown.

Take out and cool slightly before serving with icecream.

enjoy!

Answer 6

You could put them in a baking dish. Put in a bit of sugar and cornstarch - toss to coat. Then cover with either a simple crust or crisp topping - or you could just crumble ginger snaps and put on top.

Answer 7

This is easy but a little time consuming.....bake a peach pie with a cup of raspberries thrown in. Yummmmmy!!

Answer 8

either a regular chocolate cake (spoon raspberries heated with sugar on top) or make a plain cheesecake and top it with the berries and sugar sauce.

Answer 9

INDIVIDUAL PEACH AND RASPBERRY CRISP, MIX TOGETHER WITH A LITTLE SUGAR,CINNAMON,AND CARDAMOM,MIX OATMEAL AND FLOUR,ADD SUGAR AND BUTTER AND PUT N TOP OF EACH RAMIKIN, AND BAKE FOR I5 MINUTES AT 350,

Answer 10

Get some angel food cake mix and throw them in, and ice it with cream cheese frosting.