RASPBERRY SUNDAES
For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 cups sauce.
Number Of Ingredients 4
Steps:
- Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.
Nutrition Facts :
S'MORES SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 gooey, yummy, huge and sinful sundaes
Number Of Ingredients 5
Steps:
- Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.
RASPBERRY NUT BUTTER CAKE
This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
- In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
- In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 41.6 g, Cholesterol 114.6 mg, Fat 21.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 9.5 g, Sodium 158.6 mg, Sugar 32.9 g
RASPBERRY NUT PINWHEELS
I won first prize in a recipe contest with these yummy swirl cookies. The taste of raspberry and walnuts really comes through and they're so much fun to make!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON ICE CREAM AND RASPBERRY GRANITA SUNDAES
Provided by Jodi Liano
Yield 2 servings
Number Of Ingredients 3
Steps:
- Puree raspberries in processor until almost smooth. Transfer to fine-mesh strainer set over medium bowl. Using silicone spatula, press on solids to extract puree. Discard seeds in strainer. Transfer 1/3 cup puree to small bowl; add 2 tablespoons sugar and stir until sugar dissolves. Cover; chill for sauce.
- Bring 3/4 cup water and 1/2 cup sugar to boil in pan, stirring until sugar dissolves. Cool syrup. Stir syrup into remaining puree in medium bowl for granita. Transfer to 8x8x2-inch glass baking dish. Freeze until mixture begins to set, stirring every 45 minutes to break up large pieces, 2 to 3 hours. Cover; freeze until firm, about 6 hours. DO AHEAD: Sauce and granita can be made 1 day ahead. Keep sauce chilled and granita frozen.
- Using fork, scrape surface of granita to form crystals. Place scoop of lemon ice cream in each of 2 dessert glasses. Top each with scoop of granita; drizzle with raspberry sauce. Top with scoop of ice cream, then scoop of granita; drizzle with sauce.
GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
- Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
- Combine all ingredients in pot and let simmer until thickened.
RASPBERRY SAUCE FOR SUNDAES
Quickly cooking some raspberries with a little sugar makes a delicious and simple fruit sauce for sundaes.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine ingredients in a small pan over medium-low heat. Cook until berries release juice but stay whole, about 5 minutes. Serve warm or at room temperature.
RASPBERRIES JUBILEE SUNDAES
Provided by Lorraine Vassalo
Categories Dessert Low Sodium Frozen Dessert Raspberry Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
- Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.
RASPBERRY, COCONUT AND BLUEBERRY SUNDAE
This red, white and blue dessert is incredible. Best made when the berries are fresh and available. The three sauces may all be made ahead and stored in the fridge.
Provided by Aroostook
Categories Sauces
Time 40m
Yield 12 large sundaes
Number Of Ingredients 20
Steps:
- Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
- Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
- Stir in remaining ingredients.
- Serve warm.
- Refrigerate leftovers.
- Blueberry Sauce: Simmer 12 minutes or so and cool.
- Raspberry Sauce: Simmer 12-15 minutes and cool.
- Place three scoops of ice cream in oblong sundae dish.
- Cover one scoop w/ raspberry sauce, one w/ coconut sauce and the last w/ blueberry sauce.
- Place dollop of whipped cream on each scoop.
- Sprinkle in order the three scoops with fresh raspberries, flaked coconut and fresh blueberries Sprinkle w/ mixed nuts and garnish w/ whole maraschino cherries.
- Serve and eat until your eyes glaze over.
Nutrition Facts : Calories 326.6, Fat 8.6, SaturatedFat 5.4, Cholesterol 52.9, Sodium 83.5, Carbohydrate 61.4, Fiber 2.4, Sugar 55.6, Protein 3.7
RASPBERRY-NUT SUNDAES
Yummy raspberries/toasted nuts/ice cream make a definite statement. So here it is! If fresh raspberries are not available, use frozen, thawed according to pkg directions.
Provided by Manami
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet melt butter, stir in brown sugar until melted.
- Cook, stirring frquently, over medium heat until boiling.
- Reduce heat to medium-low.
- Cook and stir for 1 minute.
- Remove from heat.
- Add raspberries, nuts, and lemon peel, stir very gently to coat.
- Scoop ice cream and/or sorbet into 8 small dessert cups.
- Top with raspberry mixture.
- Serve immediately.
Nutrition Facts : Calories 306.7, Fat 19, SaturatedFat 11.8, Cholesterol 59.5, Sodium 158.3, Carbohydrate 32.8, Fiber 2.5, Sugar 28.7, Protein 2.8
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