Raspberry Peek A Boos Recipes

RASPBERRY PEEK-A-BOOS

Raspberry Peek-a-Boos image

A classic recipe from Betty's 1964 "Bisquick Cookbook," these easy frosted muffins overflow with juicy fresh raspberries.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

1 to 1 1/4 cups fresh raspberries
4 tablespoons granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
2 cups Original Bisquick™ mix
1/4 cup softened butter
2/3 cup milk
1 cup powdered sugar
1/2 teaspoon vanilla
Pinch of salt
1 1/2 tablespoons milk (or enough to make it easy to drizzle)

Steps:

Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
In medium bowl, mix Bisquick mix, remaining 2 tablespoons granulated sugar and the butter. Add milk all at once; stir with fork into soft dough. Beat 20 strokes.
Spread a tablespoonful of dough in bottom of each muffin cup. Top each with 1 tablespoon raspberry mixture. Drop slightly less than 1 tablespoonful of dough onto berries.
Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.

Nutrition Facts : ServingSize 1 Serving

PEEK -A-BERRY BOO COOKIES

Peek -A-Berry Boo Cookies image

This was publish in the Baking Sheet of King Arthur Flour recipe booklet publication. It was a recipe makeover of an original recipe that belonged to Valerie Gardner of Idaho. They are oatmeal cookies with a spoonful of jam in the middle, covered with more oatmeal cookie dough. The jam peeks out of the center of the oatmeal cookie.

Provided by Marz7215

Categories Dessert

Time 30m

Yield 48 cookies, 20 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup packed brown sugar
3/4 cup granulated sugar
1 large egg
1/4 cup water
1/2 teaspoon almond extract
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups quick-cooking rolled oats
2/3 cup red raspberry preserves

Steps:

Preheat oven to 375°F; line two cookie sheets with parchment paper.
Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.

Nutrition Facts : Calories 278.3, Fat 10.7, SaturatedFat 4.6, Cholesterol 22.8, Sodium 191.8, Carbohydrate 43, Fiber 1.4, Sugar 23.4, Protein 3.3

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