Raspberry Biscuit Creams Recipes

RASPBERRY BISCUIT CREAMS

Raspberry biscuit creams image

A perfect match of raspberries, buttercream and two delicious biscuits sandwiched in one

Provided by mazzyb

Time 55m

Yield Makes Sandwiches

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to gas mark 5/180C.
Mix all of the ingredients together in a large bowl.
Roll out to a flat surface and a 3/4cm thickness. Cut out circles, half of them with a heart shape cut out from the middle.
Bake for 15-20 minutes or until golden.
While cooling, mix the icing ingredients together and sandwich the biscuits together.
Enjoy!

COPYCAT - FLYING BISCUIT RASPBERRY FRENCH TOAST

Copycat - Flying Biscuit Raspberry French Toast image

The Flying Biscuit's hallmark is obviously their made-from-scratch biscuits, but to me their French toast - with raspberry sauce and honey crème anglaise - is the show-stealer. Here's my take on one of my favorite brunch items - www.bonvivantonline.com

Provided by ksolo

Categories Breads

Time 12m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 loaf French bread (4 slices)
1 egg
2/3 cup whole milk
1 teaspoon vanilla flavoring
cinnamon
nutmeg
allspice
1/2-1 teaspoon orange zest
1 teaspoon golden rum (optional)
1 tablespoon condensed milk
1 -1 1/2 tablespoon raspberry preserves
1 tablespoon butter
chopped pecans

Steps:

Slice the French bread into about 2-inch thick slices and set aside.
In a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest.
If using, add the rum.
Whisk ingredients together.
Dip each slice in the mixture for a few seconds on each side, then set them aside.
In a skillet, add a tablespoon of butter and heat until it begins to foam.
Add as many slices of your soaked bread to the pan as you can fit.
Cook until golden brown on each side.
Remove and place individual servings on plates.
Drizzle each slice with the condensed milk and the raspberry preserves (give the preserves a few seconds in the microwave to make them more fluid).
Top each slice with a sprinkling of pecans.
Note: I like my French toast on the eggy side - makes for a bit of a crust when it cooks - but you can play with the egg-to-milk ratio to find what you like.

Nutrition Facts : Calories 820.7, Fat 18.5, SaturatedFat 7.9, Cholesterol 132.3, Sodium 1504.8, Carbohydrate 133.6, Fiber 7, Sugar 14.9, Protein 26.6

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