Moms Raspberry Delights Recipes

RASPBERRY DELIGHTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans. , Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. , Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.

RASPBERRY DELIGHT

Steps:

• Place graham crackers in a zip top bag. Crush crackers with a rolling pin or the bottom of a pan.
• Place graham crackers on the bottom of an 8 x 8 square pan. Reserve 2 tablespoons of cracker crumbs for the top.
• Place heavy whipping cream in a bowl. Whip with an electric mixer until soft peaks are formed. Mix in sugar and vanilla.
• Gently fold in 4 cups of raspberries.
• Place whipped cream and raspberries on top of graham crackers.
• Place remaining berries on top. Sprinkle with remaining graham crackers.
• Cover and refrigerate for at least 2 hours.

RASPBERRY DELIGHTS

Steps:

• To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
• To make the tuile. Preheat oven to 350 degrees F.
• In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
• Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.

COOL AND CREAMY RASPBERRY DELIGHT

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.

WHIPPED RASPBERRY DELIGHT

Steps:

• 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!

FROZEN RASPBERRY DELIGHT

Steps:

• In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
• Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
• Let stand at room temperature 10 to 15 minutes before serving.

MOM'S RASPBERRY DELIGHTS

Steps:

• Sift flour with salt, 1 tsp sugar and baking powder.
• Blend in butter (not the melted butter).
• Add egg yolk and brandy or milk and mix.
• Pat into a buttered 11x7x2 inch pan.
• Spread with jam.
• Beat eggs until thick and lemon colored.
• Beat in 1 1/2 cups of sugar, vanilla and melted butter.
• Add coconut.
• Spoon over jam.
• Bake in a preheated 350°F oven for 35 minutes.
• Cool thoroughly before attempting to cut.
• I usually make this at least a day in advance and refrigerate or freeze the pan.

RASPBERRY DELIGHTS

Steps:

• In a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Gradually add flour. Stir in the pecans.
• Spread half into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. Bake at 350 degrees F for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.