Berries - raspberries, blackberries, etc.

[Kitchen Witch]

RASPBERRY GRATIN

8 ounces raspberries

1/2 cup low-fat sour cream

4 tablespoons dark brown sugar



Preheat oven to 400 degrees. Divide raspberries into single layers in four individual, shallow, oven-proof baking dishes.



Gently spread 2 tablespoons sour cream over each portion of raspberries, completely covering them. Sprinkle dark brown sugar over sour cream, using 1 tablespoon for each dish.



Place dishes on a baking sheet. Bake in oven for 5 minutes. Serve immediately

[Kitchen Witch]

Raspberry Fudge Balls

8 oz. cream cheese, softened
6 oz. chocolate chips, melted
3/4 C. Vanilla Wafer crumbs
1/4 C. seedless raspberry preserves
1/3 C. sliced almonds, finely chopped

Combine cream cheese and chocolate and mix until well blended. Stir in crumbs and preserves and blend well. Shape into 1 inch balls and roll in chopped almonds. Chill several hours.

Makes about 30 balls.

[Kitchen Witch]

Raspberry Truffle Cream Pie

1 6 ounce packaged crumb crust.
1 beaten egg white
1 2/3 cups hershey's raspberry chips - (10-ounce package)
1/3 cup milk
2 cups miniature marshmallows
or 20 large marshmallows
3 1/2 cups frozen non-dairy whipped topping - thawed (8 ounces)
mint leaves and fresh raspberries - for garnish (optional)

Heat oven to 375ºF. Brush crumb crust with egg white. Bake for 5 minutes. Cool completely on wire rack. Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.

Spread 1/2 cup of the chip mixture over bottom of crust. Cool remaining mixture 30 minutes or until room temperature; fold in whipped topping. Spoon into crust. Cover; freeze about 8 hours or until firm. Garnish with mint leaves and fresh raspberries, if desired.

Makes 8 servings.

[Kitchen Witch]

Raspberry-Filled Shells with Chocolate "Soup"

1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells

1 pt. half-and-half

1 pt. heavy cream

3 cinnamon sticks

1/4 cup grated orange peel

14 squares (1 oz. each) semi-sweet chocolate, chopped

5 bars (3 oz. each) OR 15 squares (1 oz. each) white chocolate, chopped

1 pt. fresh raspberries OR strawberries, sliced

Bake shells according to pkg. directions, removing centers and returning to oven as directed. Cool.

Mix half-and-half and cream in 1-qt. measure. Divide mixture between 2 saucepans, adding cinnamon to one and orange peel to the other. Heat to a boil. Remove from heat and let stand 5 min. Remove cinnamon and pour cinnamon-flavored cream over semi-sweet chocolate in bowl. Let stand 10 min. or until chocolate melts. Whisk until smooth. Strain orange cream mixture into white chocolate in bowl. Let stand 10 min. or until chocolate melts. Whisk until smooth.

Fill each pastry shell with raspberries and place in a soup bowl or dessert dish. Pour each chocolate sauce simultaneously into opposite sides of bowl around the filled pastry. Garnish with a mint sprig if desired.

Serves 6.

[Kitchen Witch]

Berry Tart with Blackberry Sage Creme Anglaise


* Tart Dough:
* 1-3/4 cups all-purpose flour
* 1-1/2 sticks (12 tablespoons) butter, cut into small pieces
* 1/2 teaspoon salt
* 2 teaspoons sugar
* 4 to 6 tablespoons ice water

* Pastry Cream:
* 1-1/2 cups light cream
* 1-1/2 cups milk
* 4 eggs
* 2/3 cup sugar
* 1/4 cup cornstarch
* 1/2 stick (4 tablespoons) butter
* 1 teaspoon vanilla
* 3 cups assorted berries (blackberries, raspberries, or strawberries work best), plus extra for garnish

* Creme Anglaise:
* 2 cups milk
* 3 tablespoons Blackberry Sage Tea leaves
* 6 egg yolks
* 1/3 cup sugar

Preheat oven to 350 F. Combine flour, butter, salt, and sugar in food processor and blend until dough resembles cornmeal. Add just enough ice water to bring the dough together. Gather dough into a ball, flatten to a disk, wrap in plastic, and chill 30 minutes. Press into a 9- or 10-inch tart pan and generously prick the bottom with a fork. Bake at 350 F until golden brown, about 25 minutes.

While tart is baking, prepare pastry cream: Scald cream and milk by placing over medium heat until steam rises. Remove from heat. In a small bowl, combine eggs, sugar, and cornstarch. Whisk egg mixture quickly into the scalded liquid, then return to heat. Continue whisking until the mixture begins to simmer and thicken. Remove from heat immediately and stir in butter and vanilla. Cool, then spread in cooled, baked tart shell. Arrange assorted berries on top.

While the pastry cream and tart shell are cooling, prepare the Creme Anglaise: In a medium saucepan, heat milk and tea leaves, then remove from heat and let steep, covered, 15 to 30 minutes. In a separate bowl, whip together yolks and sugar on medium speed 4 to 5 minutes, until mixture is pale in color and doubled in volume. While eggs are mixing, reheat milk until steaming, then remove from heat. Whisk egg mixture into milk, stirring constantly. Return mixture to low heat, stirring constantly with a wooden spoon or heat-proof spatula, about 15 minutes, until the mixture coats the back of the spoon and has the consistency of thick gravy. Cool by placing saucepan in larger pot filled with ice cubes and cold water. Stir continuously until cooled, 10 to 15 minutes.

To serve, place tart slice on plate. Pour Creme Anglaise over slice and garnish with extra berries.

[Kitchen Witch]

Raspberry-Rhubarb Pie
Yield: 8 servings

An excellent pie that's equally good made with blueberries instead of raspberries. Serve with whipped cream.

* 3 cups chopped fresh rhubarb
* 1-1/4 cups white sugar
* 3 tablespoons all-purpose white flour
* pinch of salt
* 2 cups fresh or frozen raspberries
* unbaked pastry for double-crust 9-inch pie
* 1 tablespoon butter

In a bowl, combine the rhubarb with 1 cup of the sugar, the flour, and salt. Allow to stand for about 10 minutes. In a separate bowl, combine the berries with the remaining 1/4 cup sugar.

Preheat the oven to 450 degrees F. Line a 9-inch pie pan with pastry for the bottom crust. Pour the rhubarb into the shell. Drain the raspberries and add to the rhubarb. Dot with the butter. Cover with the top crust.

Bake for 15 minutes. Then reduce the heat to 325 degrees F and bake for 30 more minutes, or until the pie is golden brown.

[Kitchen Witch]

Raspberry Crumble

3/4 cup butter or margarine
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raspberry jam

Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 30-45 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish.

Microwave, uncovered, at 70% power for 5-6 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly.

Cook, uncovered, at 70% power for 4-5 minutes or until set, rotating a half turn after 2 minutes. Serve warm.

Yield: 9-12 servings.

[Kitchen Witch]

Raspberry-Topped Lemon Pie

3 egg yolks
14 ounces fat-free sweetened condensed milk
1/2 cup lemon juice
1 9 inch graham cracker pie crust
10 ounces sweetened frozen raspberries, thawed
1 Tbs. cornstarch
1-1/2 cups light frozen dessert topping

Preheat oven to 325°F.

Combine egg yolks with condensed milk and lemon juice in a bowl. Mix thoroughly. Pour into crust and bake 30 minutes.

Combine raspberries and cornstarch in a heavy saucepan over medium high heat. Cook about 3 minutes, stirring frequently, until thickened and clear. Spoon raspberry mixture evenly over top of pie.

Chill 4 hours or until set. Serve with a dollop of topping.

[Kitchen Witch]

Impossible Raspberry Cake

1 package white cake mix (2-layer size)
3 C. fresh raspberries
1 C. granulated sugar
1 1/2 C. whipping cream (unwhipped)
fresh whole raspberries for garnish
additional cream (whipped) for garnish

Pre-heat the oven to 350°F degrees and lightly coat two 9-inch round cake pans with non-stick cooking spray and a light dusting of flour.

Prepare the white cake mix as directed on the package, making sure to reduce the amount of water you add to only 1 cup. Pour equal portions of the cake batter into each of the prepared cake pans.

Evenly distribute about 1 1/2 cups of the raspberries over the top of the cake batter. Sprinkle the raspberries with 1/2 cup of sugar, each.

Divide the whipping cream, and pour equal portions over the top of the raspberries on each cake. Bake for about 60 minutes.

Immediately invert both cakes onto serving plates when removing from the oven. Let cool, then garnish with freshly whipped cream and whole raspberries just prior to slicing and serving.

[Kitchen Witch]

Raspberry Glaze Pie

1 baked 9" pie cust
5 cups raspberries
1/3 cup sugar
3 Tbsp raspberry jam
1 Tbsp cornstarch mixed with 3/4 c water
1 cup cold heavy (whipping) cream whipped to soft peaks with 1/2 tsp almond extract and 2 Tbsp confectioners sugar

Cook 1 cup of the raspberries, sugar, jam and cornstarch mixture over medium heat, stirring constantly to dissolve the jam and sugar.

Bring to a boil, cooking just until the glaze thickens and becomes clear.

Strain into a bowl and coot to room temperature, about 1 hour.

Discard the seeds and any fruit in the strainer. Be careful to mix the berries gently with the glaze so as not to crush them.

Put remaining berries in large bowl and gently mix in the cooled glaze to coat the berries evenly.

Spoon the mixture into the baked crust.

Cover and refrigerate for at least 2 hours.

Serve cold on day prepared.

Can be served with whipped cream.

[Kitchen Witch]

Chocolate Pecan Strawberries


1 Container Fresh Strawberries
1 Cup Crushed Pecans
2 Cups Dipping Milk Chocolate

Place chocolate in a microwavable safe dish and microwave on high at 30 second
intervals, stirring in between until chocolate is melted.

Dip the strawberries into the chocolate and then immediately dip into the
crushed nuts. Place on wax paper. Serve or place in the refrigerator until
ready to serve.

[Verdie7458]

Thank for sharing.

[Kitchen Witch]

You're very welcomed!