Raspberryroyale Recipes
RASPBERRY ROSE RUGELACH
With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.
Provided by Melissa Clark
Categories cookies and bars, pastries, dessert
Time 4h
Yield 4 dozen rugelach
Number Of Ingredients 11
Steps:
- In a medium bowl, combine 1/2 cup/100 grams sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)
- Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.
- In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon/113 grams sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.
- With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.
- Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.
- Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.
- Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.
- Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup/180 milliliters jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.
- Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.
- Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 80 milligrams, Sugar 14 grams, TransFat 0 grams
ROYAL RASPBERRY CAKE
My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends-the sweet/tart taste is a treat.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY ROYALE
Steps:
- Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry.
- Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne.
RASPBERRY ROYALE
Make and share this Raspberry Royale recipe from Food.com.
Provided by susie cooks
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pour 1 teaspoon of raspberry liqueur into each champagne glass and add 2 or 3 raspberries.
- Fill each glass with champagne.
- Enjoy!
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