Raspberry Nut Dreams Recipes

RASPBERRY DREAMS

Steps:

• Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate until easy to handle, about 1 hour. , Preheat oven to 350°. Divide dough into three portions. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are very lightly browned, 8-10 minutes. Remove to wire racks to cool. , For filling, spread raspberry preserves on the bottoms of half of the cookies; cover with remaining cookies. , For icing, combine sugar, lemon juice, food coloring if desired, and enough milk to achieve a drizzling consistency. Drizzle over cookies.

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.

RASPBERRY NUT BARS

Steps:

• In a large bowl, cream margarine and sugars. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in 1/2 cup pecans. , Spread half of the dough into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Combine jam and lemon juice; spread over dough. Dollop remaining dough over top. Sprinkle with remaining pecans. , Bake at 325° for 30-35 minutes or until lightly browned. Cool. Combine glaze ingredients; drizzle over bars.

BERRY CREAM DREAM

Steps:

• Place raspberry rum, raspberry schnapps, strawberry juice concentrate, strawberries, ice cubes, water, and sugar in a blender. Blend until smooth then add cream. Blend until just incorporated. Serve in tall glasses.

RASPBERRY-NUT DREAMS

Steps:

• Heat oven to 350°F Lightly spray 16 regular-size muffin cups with cooking spray. In food processor, process macadamia nuts with on-and-off mothions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.
• In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.
• Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round in bottom and up side of muffin cup. Spoon about 1/2 tablespoon cream cheese mixture into each dough lined cup. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoons coconut.
• Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.

RASPBERRY NUT DREAMS

Steps:

• heat oven to 350.
• lightly spray 16 muffin cups with cooking spray.
• in a food processor, process nuts untll coarse chopped.
• add brown sugar and proces until combined.
• set aside.
• in same food processor process cream cheese, 2 tablespoons nut mixture and 1 tablespoon raspberry liquid.
• seperate dough unto 8 biscuits.
• seperate each into 2 layers.
• lightly press each round in bottom and up side of muffin cup.
• spoon 1 half of tablespoon cream cheese mixture into each dough lined cup.
• top evenly with raspberries.
• 1 tablespoon of nut mixture and 1 tablespoon of coconut.
• bake 14-22 minutes.