Raspberry Strippers Recipes

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RASPBERRY STRIPPERS



Raspberry Strippers image

Make and share this Raspberry Strippers recipe from Food.com.

Provided by Kayelem

Categories     Dessert

Time 50m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 12

1/3 cup granulated sugar
5 tablespoons butter (melted)
1 1/2 teaspoons vanilla extract
1 large egg white
1 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup raspberry preserves
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond extract (or vanilla)

Steps:

  • Preheat oven to 375°.
  • Melt butter, mix in granulated sugar.
  • Add 1 1/2 teaspoons vanilla and egg white; beat well.
  • Lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.).
  • Turn dough out onto a lightly floured surface. Divide dough in half.
  • Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet lined with parchment paper.
  • Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center.
  • Bake at 375° for 20 minutes or until very lightly browned. (err toward too little brown vs. too much).
  • Remove logs to a cutting board.
  • Just before removing logs from oven, combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs after removing from oven.
  • Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.

Nutrition Facts : Calories 154.5, Fat 4.9, SaturatedFat 3.1, Cholesterol 12.7, Sodium 106.2, Carbohydrate 26, Fiber 0.4, Sugar 14.9, Protein 1.5

RASPBERRY CRISP



Raspberry Crisp image

My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

  • In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.

HINDBAERSNITTER (DANISH RASPBERRY SLICES)



Hindbaersnitter (Danish Raspberry Slices) image

Glazed and dotted with sprinkles, this Danish treat sandwiches raspberry jam between two buttery cookie layers - and has Pop-Tarts vibes. Popular in bakeries across Denmark, it's achievable at home because it's assembled in one large piece. For this recipe from "ScandiKitchen: Fika and Hygge" by Brontë Aurell, the author recommends a not-too-thick layer of good-quality jam: "Go for intense flavor instead of volume." Traditionally, these cookies are made with raspberry jam and cut into squares, but they invite experimentation. Slice them into rectangles or triangles; opt for other bright, tangy preserves; and decorate them liberally, adding color to the icing and sprinkling with chopped freeze-dried fruit, crystallized ginger or toasted nuts. Their nostalgic charm will still shine.

Provided by Alexa Weibel

Categories     cookies and bars, dessert

Time 1h

Yield About 12 to 15 cookies

Number Of Ingredients 10

14 tablespoons/200 grams cold unsalted butter (1 1/2 sticks, plus 2 tablespoons) cut into small cubes
2 1/2 cups/350 grams all-purpose flour
1 packed cup/125 grams confectioners' sugar
1/2 teaspoon fine sea salt
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup/200 grams raspberry jam, jelly or preserves
2 cups/250 grams confectioners' sugar
2 tablespoons hot water, plus more as needed
Finely chopped or crushed dried raspberries, or sprinkles, for garnish

Steps:

  • Prepare the dough: In a medium bowl, toss together the butter and flour. Using a pastry cutter (or your fingertips), rub the butter bits into the flour until the mixture resembles cauliflower rice. Stir in the confectioners' sugar and salt. (The mixture will look like very finely crumbled Parmesan at this point.)
  • In a small bowl, whisk together the egg and vanilla extract. Stir into the dough - or use a pastry cutter to integrate it - just until the mixture is smooth. (It may look like the mixture needs more liquid, but the butter and egg should suffice.) Take your hands and squeeze the dough a few times just until it comes together and appears fully hydrated (no dry white spots). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight) before using.
  • Heat the oven to 350 degrees. Divide the chilled dough into two equal portions (each about 350 grams). Cut parchment paper to line two large baking sheets, plus a third piece of similar size to help roll out the dough. Working on one sheet of parchment at a time, roll out each portion of dough, sandwiching it between the extra sheet of parchment for ease, until roughly 10 inches wide, 12 inches long and a scant 1/4-inch thick. (Expanding the dough evenly requires even pressure applied to your rolling pin. If your dough is expanding in the wrong direction, trim outside portions and move the trimmed portion to a more desired central position, "gluing" it in place with your fingertips.) Prick each slab of dough all over with a fork to prevent them from puffing.
  • Using the parchment paper to lift the dough, transfer each to a large baking sheet. Bake both until lightly golden, about 15 to 20 minutes. Transfer baking sheets to wire racks to cool, about 15 minutes.
  • Once the cookies have cooled, spread one of them with the jam until evenly coated. Carefully set the other crust on top, pressing gently to adhere.
  • Prepare the frosting: In a medium bowl, combine the confectioners' sugar with 2 tablespoons hot water; whisk to combine. The mixture should be as thick as loose honey; add additional hot water by the teaspoonful if needed to achieve the desired consistency. Drizzle on top of the pastry, spreading all the way to the edges in an even layer.
  • Sprinkle immediately with dried raspberries or sprinkles. (The frosting can firm up fairly quickly, so you'll want to garnish it while the toppings can still stick.) Let sit until the frosting firms up, about 1 hour.
  • Using a sharp knife, trim the edges of the pastry to form clean lines. (Reserve those to snack on.) Cut into squares or rectangles, in any size you fancy. Raspberry slices will keep a few days, covered, at room temperature - or in the refrigerator, if the weather is balmy (though they are best enjoyed at room temperature). If layering them for storage, separate each layer with parchment or wax paper to protect the frosting.

RASPBERRY VINAIGRETTE



Raspberry Vinaigrette image

Who knew you could add fruit to dressings? This raspberry vinaigrette is sweet and tart, making it the perfect summer dressing for any salad. -Debbie Jones, Hollywood, Maryland

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield about 3/4 cup.

Number Of Ingredients 4

1/2 cup vegetable oil
1/4 cup Raspberry Vinegar
4 teaspoons sugar
2 teaspoons Dijon mustard

Steps:

  • Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

Nutrition Facts : Calories 176 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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