Raspberry Chicken Salsa Torte Recipes

RASPBERRY CREAM TORTE

Steps:

• Wafers:.
• Trace two 8-inch circles on each of two pieces of parchment paper.
• Invert and place on baking sheets.
• In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
• Drop 1/3 cup batter onto each circle, gently spread to cover circle.
• Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
• Using metal spatula, transfer wafers to flat surface, let cool completely.
• Repeat with remaining batter to make 9 wafers.
• (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
• Raspberry Sauce:.
• In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
• Whisk in sugar and liqueur if using.
• (Sauce can be covered and refrigerated for up to 3 days.)
• In bowl, whip cream with icing sugar.
• Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
• Drizzle with 1/4 cup of the raspberry sauce.
• Repeat layering with remaining wafers, cream and sauce.
• Top with remaining wafer.
• Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
• Top last wafer with sifted icing sugar and whole half-frozen raspberries.
• (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).

RASPBERRY TORTE

Steps:

• In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
• Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
• In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries.
• Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.

CHICKEN WITH RASPBERRY SALSA

Steps:

• In a shallow dish, mix together the flour, salt, pepper, cinnamon and paprika.
• Coat the chicken pieces well with the mixture.
• In a large frying pan, place oil over medium-high heat and add the chicken to cook about 5 minutes, turning once, until browned.
• Mix the salsa and preserves together in a bowl to blend.
• Add the salsa and preserves to the frying pan with the chicken; bring to a boil; reduce heat to low and simmer for 10 minutes or until a fork can be inserted into the chicken with ease.

BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

RASPBERRY TORTE

Steps:

• Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
• well. Cut in the butter until crumbly. Pat over the.
• bottom of a 9x13-inch baking pan.
• Bake at 350 degrees for 15 to 18 minutes or until light.
• brown.
• Remove to a wire rack to cool.
• Combine 1 cup sugar and cornstarch in a saucepan and mix.
• well. Add the raspberries. Bring to a boil, stirring.
• constantly.
• Boil until thickened, stirring constantly. Cool slightly.
• Spoon over the baked layer.
• Chill in the refrigerator.
• Combine the marshmallows and milk in a saucepan.
• Cook over low heat until blended, stirring constantly.
• Remove from heat. Fold in the whipped cream. Spread.
• over the prepared layers.
• Chill until serving time.