Raspberrychews Recipes

RASPBERRY CHEWS

Steps:

• Preheat oven to 350°F.
• Spray the bottom of a 13 x 9 pan with cooking spray.
• In a small saucepan over low heat dissolve the cornstarch in the reserved raspberry liquid.
• When all of the cornstarch is dissolved add the raspberries.
• Stir constantly and bring to a boil until mixture thickens.
• Remove from heat and set aside.
• In a large bowl combine cake mix, 1/3 cup oatmeal and 1/2 cup butter at low speed mix until crumbly.
• Reserve 1 cup of crumb mixture.
• Add 1 egg to the crumb mixture in large bowl.
• Beat until well mixed.
• Place into 13 x 9 pan and press into bottom creating a crust.
• Bake for 10 minutes.
• In same bowl combine the reserved crumbs. 1/4 cup oatmeal and 1 tablespoon softened butter or margarine.
• Mix until crumbly.
• Remove crust from oven.
• Spread raspberry mixture over base.
• Sprinkle with crumb mixture.
• Return to oven and bake for 15-20 minutes until golden brown.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

FRESH RASPBERRY SAUCE

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

FAST RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
• Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
• Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.