DOUBLE-DRIZZLED RASPBERRY ROLLS
Enjoy these warm raspberry rolls that are made with Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, milk, sour cream, granulated sugar and orange peel until soft dough forms.
- On surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 16x12-inch rectangle, about 1/4 inch thick. Spread 2/3 cup of the jam over dough to within 1 inch of edges. Starting with 12-inch side, roll up tightly. Pinch edges to seal. With sharp knife, cut dough into 8 slices. Place slices, cut sides down, on cookie sheet.
- Bake 15 to 16 minutes or until golden brown.
- In small bowl, mix powdered sugar and whipping cream until smooth. In small microwavable bowl, microwave remaining 1/3 cup jam uncovered on High 10 to 20 seconds or until melted. Spoon melted jam on top of jam spirals. Drizzle glaze over jam. Serve warm.
Nutrition Facts : Calories 401, Carbohydrate 79 g, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg
JAMES MARTIN'S DOUBLE RASPBERRY BAKEWELL TART
Follow our step-by-step for prepping your tart case then fill with frangipane and top with fruit for a classic bake everyone will love
Provided by James Martin
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
- Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
- Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
- Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
- Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.
Nutrition Facts : Calories 734 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
DOUBLE-RASPBERRY MALT
Make and share this Double-Raspberry Malt recipe from Food.com.
Provided by lazyme
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Set aside 4 raspberries for garnish.
- Combine remaining raspberries, milk, malted milk powder, and sugar in blender; blend until smooth.
- Add ice cream; blend until smooth, stopping once or twice to scrape down sides of blender, if necessary.
- Pour malted shake into fluted soda-fountain-style glass.
- Top with sorbet.
- Garnish malt with reserved berries and mint sprig, if desired.
Nutrition Facts : Calories 351.9, Fat 9.9, SaturatedFat 5.5, Cholesterol 34.7, Sodium 153.5, Carbohydrate 61.9, Fiber 6, Sugar 48, Protein 7.5
RASPBERRY SPLIT SECONDS
Yet another version of the classic 1954 recipe. Sugar cookie dough filled with jam and baked in strips. Then they are cut into cookies. Use your favorite flavor of preserves.
Provided by KIMBERLY S. SZLUCHA WENNBERG
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the batter until a soft dough forms. Divide into 4 pieces.
- Shape each piece of dough into a log about 12 inches long. Place on cookie sheet and flatten slightly. Using the round handle of a wooden spoon make an indention all the way down the center of each strip. Fill the indention with preserves.
- Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 9.1 g, Cholesterol 10.7 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 23.5 mg, Sugar 4.9 g
SPRINGTIME STRAWBERRY MALTS
Don't limit yourself to having a malt only when you go out. This refreshing beverage makes mealtime fun for the whole family.
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses. Serve immediately.
Nutrition Facts : Calories 415 calories, Fat 16g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 228mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
OLD-FASHIONED CHOCOLATE OR VANILLA MALTED
The Walgreen drugstore chain popularized this soda-fountain drink in the 1930s under the name "Horlick's Malted Milk". You can make this warm-weather favorite with either whole milk and ice cream or low-fat milk and frozen yogurt. For adults, toss a shot of Kahlua or brandy into the blender for a tasty treat.
Provided by Miss Annie
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a blender.
- Whip for 20 seconds and pour into a tall glass.
Nutrition Facts : Calories 573.5, Fat 14.7, SaturatedFat 8.3, Cholesterol 35.4, Sodium 346.8, Carbohydrate 97.5, Fiber 4.6, Sugar 67.4, Protein 13.2
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