Raspberry Valentines Recipes

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RASPBERRY MERINGUE HEARTS



Raspberry Meringue Hearts image

Here's a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. -Mary Lou Wayman, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

3 large egg whites
1/4 teaspoon cream of tartar
Dash salt
1 cup sugar
1/3 cup finely chopped almonds, toasted
1 teaspoon vanilla extract
FILLING:
3 cups fresh or frozen unsweetened raspberries, thawed
1 teaspoon cornstarch
1/2 cup seedless raspberry jam
3 cups raspberry or lemon sorbet
1/3 cup sliced almonds, toasted
Additional fresh raspberries, optional

Steps:

  • Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Fold in chopped almonds and vanilla. , Preheat oven to 300°. Drop meringue into 6 mounds on a parchment-lined baking sheet. Shape into 4-in. hearts with the back of a spoon, building up the edges slightly. Bake for 35 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours. , For filling, place raspberries in a food processor. Cover and process until blended. Strain and discard seeds. In a small saucepan, combine the cornstarch, pureed raspberries and jam until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until thickened. Cool. , To serve, spoon sauce into meringue hearts. Place scoop of sorbet on top. Sprinkle with sliced almonds. Garnish with fresh raspberries if desired.

Nutrition Facts : Calories 423 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 89g carbohydrate (78g sugars, Fiber 6g fiber), Protein 5g protein.

RASPBERRY LIQUEUR VALENTINE COOKIES



Raspberry Liqueur Valentine Cookies image

These cookies are crisp and flaky, and they don't taste lemony. The low sugar content is important because the icing is so sweet. They have a delicate black raspberry liqueur scent once iced, and are beautiful as well, with a shiny glossy finish. You will need a heart-shaped cookie cutter. If you like, sprinkle the frosting with rainbow non-pareils, silver balls, or red sugar. Frosting dries to a high sheen within a half hour or so.

Provided by IWALCOTT

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 16

½ cup butter
½ cup vegetable shortening
1 cup confectioners' sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons milk
1 egg white, room temperature
3 cups confectioners' sugar
2 tablespoons milk, room temperature
2 tablespoons raspberry flavored liqueur
1 tablespoon cherry flavored Jell-O® mix
1 pinch salt

Steps:

  • In a medium bowl, beat together the butter, shortening, and 1 cup sugar until smooth and creamy; then add eggs, vanilla, and lemon extract. In a large bowl, mix together flour, salt, and baking powder. Make a well in the middle, and pour creamy mixture into it, folding the dry into the wet until mixed. Stir in 2 tablespoons milk at the end. To make rolling easier, you may cover and refrigerate anywhere from 1 hour up to a few days.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness. Use a heart-shaped cookie cutter to cut shapes out of dough. Place cookies 2 inches apart on a baking sheet.
  • Bake in preheated oven for 6 to 10 minutes. Slightly browned is OK, but not necessary. Remove from baking sheets to wire racks to cool.
  • Meanwhile, in a medium bowl, beat egg white with an electric mixer until frothy but not stiff. Gradually beat in 1 1/2 cups sugar, then 1/8 cup milk. Mix in raspberry liqueur and cherry-flavored gelatin. Gradually beat in remaining 1 1/2 cups sugar and pinch of salt, mixing until the icing looks about like marshmallow fluff, not quite stiff enough to stand in peaks. Spread icing on top of cookies.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 22.1 g, Cholesterol 17.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 99.4 mg, Sugar 14.5 g

MIMI'S VALENTINE RASPBERRY SCONES



Mimi's Valentine Raspberry Scones image

A delicious treat on Valentine's Day or for a tea party. Each scone is two layers with a raspberry jam filling and sprinkled lightly with white sugar and then with red sugar crystals. Any other red jam would be fine--strawberry or cherry. They are beautiful on a tray or serve in a pretty basket lined with a napkin. If you are doing these for a tea party just use a smaller heart cookie cutter but it will make many more, or you could make a few small ones for the party and the rest larger ones for yourselves.

Provided by Mimi in Maine

Categories     Scones

Time 40m

Yield 6 scones

Number Of Ingredients 10

4 cups flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter (chilled and cut in pieces)
1 1/4 cups cream
2 eggs (lightly beaten)
1 teaspoon vanilla
6 tablespoons raspberry jam
red sugar crystals

Steps:

  • In a large bowl combine flour, granulated sugar, baking powder, and salt.
  • With a pastry blender cut in butter till mixture resembles coarse crumbs.
  • In a small bowl combine the cream, beaten egg, and vanilla; mix well.
  • Add this to the flour mixture and stir till just combined; do not overmix.
  • Turn onto a lightly floured board and knead about 5-6 times.
  • Roll out to about 1/2" thickness and cut with a 4" heart-sharped cookie cutter; lightly press trimmings together and reroll to cut more scones--you should have 12.
  • Place 6 hearts on a greased baking sheet (the rerolled ones are best for the bottom).
  • Top each one with 1 tablespoon of jam; moisten edge of dough with water from your finger and place a second heart on top.
  • Press along edges to seal.
  • Sprinkle tops lightly with granulated sugar and then with the red sugar crystals.
  • Bake 400 degree oven for 15-18 minutes; don't let them get too brown.
  • Serve in a basket with a pretty napkin.

Nutrition Facts : Calories 800.4, Fat 40.9, SaturatedFat 24.9, Cholesterol 186.8, Sodium 550.8, Carbohydrate 96.5, Fiber 2.5, Sugar 26.9, Protein 12.1

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