Raspberry Cream Wafers Recipes

CHOCOLATE WAFERS WITH RASPBERRY CREAM

Steps:

• Combine flour, 1/2 cup butter, sugar and whipping cream in bowl. Beat at low speed, scraping bowl often, until well mixed. Add melted chocolate; beat until well mixed.
• Divide dough in half; wrap in plastic food wrap. Refrigerate 1-2 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 1 1/2-inch round or square cookie cutters. Dip both sides of each cookie in sugar. Place cookies 2 inches apart onto greased cookie sheets; prick several times with fork.
• Bake 6-8 minutes or until set. Let stand 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/2 cup butter and flavored syrup in bowl. Beat at medium speed, scraping bowl often, until light and fluffy.
• Carefully put cookies together in pairs, using 1 teaspoon filling for each sandwich cookie.

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

CREAM WAFERS

Steps:

• Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
• To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.

CONTEST-WINNING RASPBERRY CREAM PIE

Steps:

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

RASPBERRY CREAM WAFERS

Steps:

• COMBINE flour, 1 cup butter and cream in large bowl until blended. Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about 1 hour.
• HEAT oven to 375 degrees F. Cover a sheet of wax paper with granulated sugar.
• ROLL one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin).
• CUT with 1 1/2-inch cookie cutter. Place on prepared wax paper. Turn to coat both sides of cookies. Place on ungreased baking sheet about 1 inch apart. Pierce each cookie 3 or 4 times with fork.
• BAKE 7 to 9 minutes or until edges begin to brown. Cool on wire rack.
• BEAT remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
• STIR in raspberry preserves to achieve a swirled appearance. Just before serving, sandwich two cookies together with 1 teaspoon of filling.

CHOCOLATE WAFER, ORANGE & RASPBERRY - CREAM CAKE

Steps:

• Preheat oven to 375 degrees.
• Line two rimless baking sheets with parchment paper and set aside until needed.
• Chocolate Wafers.
• Beat butter with icing sugar until fluffy.
• Next add the egg and vanilla, mix well.
• In a separate bowl, sift together the flour, cocoa powder and salt.
• Stir into butter mixture in two additions to form smooth soft dough.
• Divide dough in half and shape each into 8-inch log and wrap in plastic wrap and chill for 3 - 4 hours. (until firm enough to slice,).
• Cut into thin slices, about 1/8-inch thick.
• Place cookie slices, 1 inch apart, on prepared baking sheets.
• Bake in top and bottom thirds of 375°F oven.
• Switch and rotate pans halfway through baking, until wafers are just firm to the touch and slightly darkened, about 9 minutes.
• Let cool for 2 minutes on pan, then transfer wafers to rack and let cool completely.
• In a small bowl, whip together heavy cream, granulated sugar and orange rind and Grand Marnia.
• Divide wafers into 5 batches. Arrange 1 batch in single layer on flat glass cake pan. Break wafers into smaller pieces to fill in gaps as necessary.
• Then cover the wafers with one-sixth of the whipped-cream mixture.
• Add second layer of wafers and cream then place half of the raspberries over the cream.
• Repeat with 2 more layers of cream and wafers.
• Lastly, cover the top of the cake with the remaining cream mixture.
• Loosely drape with plastic wrap and refrigerate for 6 hours.
• When ready to serve garnish with the remaining raspberries and sprinkle with a light dusting of powdered sugar.

RASPBERRY WHIPPED CREAM

Steps:

• Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
• Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

RASPBERRY ICE CREAM DELIGHT

Steps:

• In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.

RASPBERRY KISSES

Steps:

• Spread 24 wafers each with 1 tsp. cream cheese spread; top each with 1/2 tsp. jam.
• Cover with remaining wafers to make sandwiches.
• Sprinkle with sugar.

EASY BLACK RASPBERRY DESSERT

Steps:

• Cut cantaloupe in half and scoop out seeds. Slice into 4 wedges. Place wedges onto dessert plates. Add a small scoop of vanilla ice cream to the center of each cantaloupe wedge.
• Spoon approximately 1/4 cup of black raspberries on top of the ice cream, allowing the juice to drizzle onto the cantaloupe.

RASPBERRY WHIPPED CREAM FOR SUGAR CREAM PIE

Steps:

• Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
• Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.