Raspberry Orange Pie Recipes

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Raspberry Orange Trifle image

Provided by Ina Garten

Categories     dessert

Time 2h12m

Yield 6 to 8 servings

Number Of Ingredients 27

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream


  • Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
  • Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.
  • Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
  • Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
  • Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
  • With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
  • Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.


Orange Pancakes with Raspberry Topping image

Skip the stop at the pancake house and make these easy pancakes at your own house instead. With a bit of orange in the batter and raspberry sauce on top, they're a treat for the eyes and the stomach!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 14

1/2 cup orange juice
1 tablespoon cornstarch
1 package (10 oz) frozen raspberries in syrup, thawed
1 cup Gold Medal™ all-purpose flour
2 tablespoons powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated orange peel
3/4 cup milk
2 tablespoons butter, melted
1 egg
2 tablespoons orange juice
Frozen whipped topping, thawed
Fresh raspberries


  • In 1-quart saucepan, stir 1/2 cup orange juice and the cornstarch until smooth. Heat to boiling over medium heat; boil 1 minute. Meanwhile, pour raspberries and syrup in strainer over medium bowl to drain. Stir syrup into juice mixture; cool slightly. Stir in raspberries; set aside.
  • In medium bowl, mix flour, powdered sugar, baking soda, salt and orange peel. Beat in milk, butter, egg and 2 tablespoons orange juice with spoon or wire whisk just until blended.
  • Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with raspberry topping. Garnish with whipped topping and fresh berries.

Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (2 Pancakes and 1/4 Cup Topping), Sodium 300 mg, Sugar 25 g, TransFat 0 g


Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided


  • 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.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.


Raspberry Hand Pies with Cinnamon-Orange Glaze image

These handheld raspberry-orange treats feature delicious maple flavor and a touch of warming cinnamon. The whole grain dough is remarkably crisp and flaky. You can use it to make full-sized pies, too!

Provided by Cookie and Kate

Categories     Dessert

Time 2h

Number Of Ingredients 18

2 cups whole wheat pastry flour or all-purpose flour
1/2 cup white whole wheat flour or regular whole wheat flour
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter
8 to 12 tablespoons ice water
3 tablespoons maple syrup
2 teaspoons arrowroot starch or 1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
2 packages (6 ounces each) Driscoll's Raspberries
1 egg, beaten
2/3 cup powdered sugar
1 tablespoon fresh orange juice
1 teaspoon maple syrup
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/4 teaspoon salt


  • To prepare the dough: In a medium mixing bowl, combine both flours and the salt, then whisk to blend. Slice one stick of butter down the center lengthwise, then rotate the butter a quarter turn and slice it down the center lengthwise again, so you have quartered the butter. Slice across the butter to make even cubes. Repeat with the remaining stick of butter. Toss about half of the cubed butter into the bowl.
  • Working quickly, squish each piece of butter between your fingers under the flour so it turns into a flat, irregularly shaped disc. Continue with remaining cubes, then add the rest and repeat. Grab handfuls of buttery flour in your palms and press to break up the butter just a bit more. Drizzle 4 tablespoons ice water over the mixture and stir to combine. Repeat with an additional 2 tablespoons ice water, stirring to combine, and again with another 2 tablespoons. Mix with a spoon until it starts coming together into a workable dough. The mixture should be moist enough that you can squeeze it between your palms and it will stick together; if it won't, try adding another two tablespoons of water or more, just until the mixture sticks together. Divide the mixture into two equally sized halves.
  • Place two square pieces of plastic wrap nearby, then shape each pie dough into a round disc about 5" in diameter and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 3 days (this is necessary because cold butter is the key to a flaky crust!).
  • To prepare the filling: In a medium mixing bowl, combine the maple syrup, starch, vanilla extract, orange zest and cinnamon. Whisk until there are no clumps of starch remaining. Add the raspberries and gently toss with a spoon to coat the berries in a light, even layer. Place the bowl in the refrigerator to chill for now.
  • To prepare the hand pies: Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. On a floured surface, use a rolling pin to roll half of the chilled pie dough into a circle about 12-inches across and between 1/8" to 1/4" thick. Use the top of a drinking glass 3 1/2" in diameter (a working glass is perfect) to cut 12 circles. Re-roll the scraps if necessary. Carefully transfer each round to your prepared baking sheet. Repeat with the remaining pie dough.
  • Brush half of the rounds with egg wash, then top each of those rounds with a heaping tablespoon of raspberry filling (about 7 raspberries per hand pie). Place another round on top of each raspberry-covered round. With a fork, gently press down on the outer 1/4" of the rounds to seal the hand pies, working your way around until they are completely sealed. Gently poke a few holes on the top of each hand pie with the tines of your fork, then brush egg wash on top of each hand pie. Bake for 25 to 30 minutes, until the hand pies are deeply golden brown. Transfer the baking sheet to a cooling rack and let the hand pies cool for at least 30 minutes before glazing.
  • To prepare the glaze: In a small bowl, combine the powdered sugar, orange juice, maple syrup, orange zest, cinnamon and salt. Whisk until the mixture is well blended and completely smooth. It should be thick but pourable (if it's too thick to drizzle, mix in a bit more orange juice). Use a spoon to drizzle a striped pattern back and forth over the cooled hand pies. Wait for 5 to 10 minutes for the glaze to set and then serve! Leftover hand pies are best stored covered and refrigerated for up to 3 days.

Nutrition Facts : ServingSize 1 hand pie, Calories 298 calories, Sugar 11.2 g, Sodium 251.7 mg, Fat 16.1 g, SaturatedFat 9.7 g, TransFat 0 g, Carbohydrate 35.3 g, Fiber 6.7 g, Protein 4 g, Cholesterol 56 mg


Raspberry-Ice Cream Pie image

Make everyone's day with our Raspberry-Ice Cream Pie recipe. Our Raspberry-Ice Cream Pie is a no-bake recipe that is studded with delicious raspberries.

Provided by My Food and Family

Categories     Recipes

Time 3h25m

Yield Makes 10 servings.

Number Of Ingredients 6

2/3 cup boiling orange juice
1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
1/2 pt. (1 cup) vanilla ice cream
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/4 cups fresh raspberries, divided
1 chocolate cookie crumb crust (6 oz.)


  • Stir boiling juice into dry gelatin mix in large bowl at least 3 min. until completely dissolved.
  • Add ice cream by spoonfuls, stirring with wire whisk after each addition until ice cream is completely melted. Add half of the whipped topping; stir until well blended. Gently stir in 1 cup of the raspberries. Refrigerate, if necessary, until mixture is thick enough to mound. Spoon into crust.
  • Freeze 3 hours or until firm. Top with the remaining whipped topping and remaining 1/4 cup raspberries just before serving. Store leftover pie in freezer.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g


Raspberry & orange syllabub image

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

Provided by Mary Cadogan

Categories     Dessert, Dinner, Supper

Time 5m

Number Of Ingredients 6

300g fresh or frozen raspberry , thawed
2 oranges
6 tbsp Cointreau or Grand Marnier
75g caster sugar
568ml carton double cream
soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)


  • Divide the raspberries between six small glasses.
  • Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
  • Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

Nutrition Facts : Calories 599 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium


Raspberry Orange Torte image

Guests are sure to be dazzled by this super-moist dessert from our Test Kitchen that's ideal for special occasions. A rich orange cream filling is spread between the cake layers for a luscious look and taste.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 8

1 package white cake mix (regular size)
1 package (10 ounces) frozen sweetened raspberries, thawed
2 cups heavy whipping cream
1 carton (8 ounces) Mascarpone cheese
3/4 cup sugar
2 tablespoons orange juice
1/2 teaspoon grated orange zest
2 cups fresh raspberries


  • Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , Press sweetened raspberries through a sieve; discard seeds. Set raspberry puree aside. In a small bowl, beat cream until stiff peaks form. In a large bowl, beat the Mascarpone cheese, sugar, orange juice and orange zest. Fold in whipped cream. , Cut each cake into two horizontal layers. Place bottom layer on a serving plate. Brush with about 1/4 cup raspberry puree. Spread with about 1 cup cream mixture; top with 1/2 cup fresh raspberries. Repeat layers three times. Refrigerate until serving.

Nutrition Facts :


Red Raspberry-Orange Jam image

This is a fruity and not too sweet red raspberry jam that you can make with fresh or frozen raspberries in the winter when oranges are in season. It is also delicious with pancakes.

Provided by hilde

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT25m

Yield 112

Number Of Ingredients 5

3 cups crushed ripe raspberries
3 oranges
lemon, juiced
4 cups white sugar, divided
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)


  • Inspect 7 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
  • Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
  • Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 29.8 calories, Carbohydrate 7.7 g, Fiber 0.3 g, Sugar 7.4 g


Orange Raspberry Torte image

Orange and raspberry layered torte made with Gold Medal® all-purpose flour makes delightful homemade dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 11

3 eggs
3/4 cup sugar
1 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup hot water
5 tablespoons orange marmalade
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
3/4 cup red raspberry preserves
Raspberries, if desired
Orange peel curls, if desired


  • Heat oven to 350°. Grease and flour loaf pan, 9x5x3 inches. Beat eggs in large bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar. Beat in flour, baking powder and salt on low speed. Gradually beat in water. Stir in 3 tablespoons of the orange marmalade. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
  • Mix remaining 2 tablespoons marmalade and 2 cups of the whipped topping. Cut loaf horizontally to make 3 equal layers. Spread 1/4 cup of the raspberry preserves over each layer; spread each of the bottom 2 layers with 1 cup of the whipped topping-marmalade mixture. Stack layers. Spread remaining whipped topping on top of torte. Top with raspberries and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 65 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg


Maggie's Fresh Raspberry Pie image

What a wonderful way to use fresh raspberries... other than picking them straight off the shrub and into your mouth! I love to serve this light, fresh dessert with freshly whipped cream.

Provided by Robin C

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 4h40m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pastry shell
1 cup white sugar
3 tablespoons cornstarch
1 cup water
¼ cup raspberry flavored Jell-O® mix
2 ½ cups raspberries
1 cup whipped cream


  • Preheat oven to 450 degrees F (230 degrees C).
  • Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
  • Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  • Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
  • Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 48.9 g, Cholesterol 5.7 mg, Fat 9.3 g, Fiber 3.5 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 151.1 mg, Sugar 33 g


Frozen Raspberry Pie Recipe image

Frozen Raspberry Pie is your new summer dessert, go to. It requires no baking so you and your home, can both keep cool during the hot summers.

Provided by Steph Loaiza

Categories     Dessert

Time 8h25m

Number Of Ingredients 9

1½ cups crushed oreos
¼ cup butter (melted)
8 ounces cream cheese ((room temperature))
¾ cup powdered sugar
10 ounces frozen raspberries (thawed)
½ cup strawberry raspberry juice ((you can also use raspberry cranberry if you want))
1 teaspoon lemon juice
2 cups cool whip
1 cup fresh raspberries (for topping)


  • In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
  • In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined. Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
  • Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.

Nutrition Facts : Calories 236 kcal, Carbohydrate 31 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 224 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving


Raspberry Orange Pie image

A great combination - I like to have the filling sometimes without the pie crust or with a graham cracker crust.

Provided by Ceezie

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

9 inches unbaked pie shells
1 egg white
1/4 cup sugar
2 tablespoons sugar
3 tablespoons cornstarch
1 cup orange juice concentrate
3/4 cup water
4 cups raspberries
whipped cream


  • Preheat oven to 425 degrees. Line a pie pan with unbaked piecrust, then line the pie crust with parchment paper or foil. Fill with pie weights, rice or beans and bake 20 minutes Lift out paper or foil, prick bottom with sides of crust with a fork and bake 5-10 minutes longer or until crust is golden brown. Cool crust on a rack for 3 min then brush bottom and sides with egg white while warm. Set aside.
  • In a 2 quart saucepan, mix together the sugar and cornstarch. Gradually stir in orange juice concentrate and water until smooth. A few lumps of cornstarch may remain but they will smooth out when the sauce is cooked. Over medium heat bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and let cool completely.
  • Place raspberries in a bowl and pour over cooled orange glaze over them. Using a rubber spatula, fold raspberries into glaze, working gently to keep them from breaking up. Pour into crust and smooth top. Refrigerate for 4 hours or until set. Slice and serve with a dollop of whipped cream.

Nutrition Facts : Calories 252.1, Fat 8, SaturatedFat 1.9, Sodium 126.4, Carbohydrate 43.3, Fiber 5.1, Sugar 25.4, Protein 3.4

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DIRECTIONS In a saucepan over medium-high heat combine the water, sugar, honey and strips of orange zest. Bring to a boil and cook for about 15 minutes. Cover the saucepan and set aside to cool. Preheat the oven to 375°F Lightly oil an 8x11 baking dish. Unfold the phyllo dough and tear it into large pieces.
From foodnewsnews.com

2008-01-09 Add in in orange juice, orange zest, oil and egg and mix until just combined. Stir in raspberries and toasted pecan pieces. Spread evenly in prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes, then remove loaf from pan and cool completely before slicing.
From bakingbites.com

Crecipe.com deliver fine selection of quality Raspberry orange pie recipes equipped with ratings, reviews and mixing tips. Get one of our Raspberry orange pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Raspberry and Cherry Pavlova Roll Crecipe.com If you want to make a tasty Raspberry and Cherry Pavlova Roll that …
From crecipe.com

Step 1. Combine sugar, cornstarch, and five-spice powder. Stir in fruit and marmalade. Toss until coated. If using frozen fruit, let mixture stand 45 minutes or until fruit is partially thawed but still icy. If using all fresh fruit, let stand while preparing pastry. Preheat oven to 375 degree F.
From bhg.com

2019-06-15 Pie Filling. In a large bowl, beat the cream cheese until it is light and fluffy. Add in the powdered sugar, orange juice, orange extract, and salt and beat until everything is combined. (If you are adding the zest, add it here.) Gently fold in the whipped topping. Pour creamsicle filling into prepared pie crust.
From iambaker.net

2012-01-11 Cut butter into small pieces. Freeze both for a 15 minutes minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl and freeze blade. Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy. Stream in cold water.
From spinachtiger.com

In a medium mixing bowl, combine the maple syrup, starch, vanilla extract, orange zest and cinnamon. Whisk until there are no clumps of starch remaining. Add the raspberries and gently toss with a spoon to coat the berries in a light, even layer. Place the bowl in the refrigerator to chill for now. Prepare the Hand Pies
From driscolls.com

Step 3. Add the lemonade concentrate and whip on medium-high until thick and fully combined, 2 to 3 minutes. Step 4. Gently fold in the whipped topping, until completely combined. Pour the filling into the prepared crust. Drizzle the raspberry puree on top and use a knife to swirl the raspberry into the pie. Step 5.
From oregon-berries.com

2007-02-28 Warm the raspberry preserves, orange juice and orange zest in a small saucepan over low heat until the preserves become liquid and flow easily, about 5 minutes. 3 Cool briefly and then press...
From latimes.com

2021-11-10 Directions. 1 Preheat the oven to 190°C (fan oven 170°C), gas mark 5. 2 Halve and stone the fruit. Cut into thick slices and put into a bowl. Stir in the conserve and orange juice. 3 Roll the pastry out thinly on a lightly floured surface to a rough circle about 25cm (10in) round.
From tasteoffrancemag.com

In a bowl, combine the raspberries, sugar and tapioca. Mound the mixture on the apples. Press gently. Brush the edge of the pastry with milk. Cover with the second piece of dough. Seal by crimping the top and bottom sheets of dough with a fork or your fingers. Wrap tightly with plastic wrap and transfer to the freezer. Cooking
From ricardocuisine.com

Directions. Instructions Checklist. Step 1. Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired. Advertisement.
From myrecipes.com

1 11/16 cups Flour 6 tbsp Powdered sugar 1 cup Sugar 1 tsp Vanilla Dairy 3/4 cup Butter, salted 2 tsp Milk Other Pulp from 6 oz raspberries Pulp from 2 large oranges, peeled These Raspberry Oatmeal Crumble Bars are incredible! A delicious buttery, oatmeal crust, a sweet raspberry layer and topped with delicious oatmeal crumble. T Ryann Maines-Brown
From pinterest.ca

2021-11-04 How to prepare yummy raspberry clafoutis recipe waitrose, Add the sugar and vanilla. Ingredients · 4 eggs · 150g golden caster sugar · 1 tbsp plain flour, sifted · 2 tbsp ground almonds · 142ml waitrose double cream · 200g pack fresh . 400g mixed blackberries, blueberries and raspberries.
From grilled-watermelon.blogspot.com

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