Ruby Razz Crunch Recipes

09: OTHER DESSERTS

Steps:

• It's hard to conceive of a kitchen without a refrigerator and freezer, but not long ago refrigeration was a new technology. Ruby Razz Crunch, a 1956 Bake-Off® recipe, was inspired in part by the new refrigerators in middle-class homes, and it combines the then newly available frozen fruits with the idea of freezing whipped cream for a topping. It's also hard to remember a time without boxed mixes or refrigerated dough, but 1968's Cookie Cheesecake Squares depends on those once-new products. Peaches and Cream Crescent Dessert, from the 1978 contest, would have taken a whole day with rolling pins and pastry boards before refrigerated crescent dinner rolls became available. In 1990, Praline Pecan Cheesecake was inspired in part by the explosion in availability and variety of products such as candy bars and ice cream topping, which contribute to a decadent cake fit for a king.Who knows what the desserts of the future will be like, influenced by new inventions and combinations of ingredients? We have yet to imagine. Whatever evolves, these desserts will depend on the inspiration of creative cooks, for technology is all but useless without imagination to put it to work.From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RUBY RAZZ CRUNCH

Steps:

• Heat oven to 325°F. Reserve 2 tablespoons raspberries for topping. In measuring cup, combine reserved raspberry and rhubarb liquids. If necessary, add water to make 1 cup. In medium saucepan, combine 1/2 cup sugar and cornstarch stir in reserved liquids. Cook over medium heat until thickened, stirring constantly remove from heat. Stir remaining raspberries and rhubarb into cornstarch mixture. Set aside.Line cookie sheet with waxed paper. In small bowl, combine whipped cream, 2 tablespoons sugar, reserved raspberries and food color. Drop in 9 mounds onto waxed paper-lined cookie sheet freeze until firm.In large bowl, combine flour, brown sugar, rolled oats and cinnamon. Stir in margarine until crumbly. Press 2/3 of crust mixture in bottom of ungreased 9-inch square pan. Spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crust mixture.Bake at 325°F. for 45 to 55 minutes or until crust is golden brown and filling bubbles around edges. Cool slightly. To serve, cut into squares top each serving with mound of frozen topping.MICROWAVE DIRECTIONS: In 4-cup microwave-safe measuring cup, combine 1/2 cup sugar and cornstarch mix well. Measure reserved liquids as directed above stir into cornstarch mixture. Microwave on HIGH for 4 to 4 1/2 minutes or until thick and bubbly, stirring once halfway through cooking. Stir in remaining raspberries and rhubarb set aside.Prepare topping as directed above. Place margarine in medium microwave-safe bowl. Microwave on HIGH for 45 to 60 seconds or until melted. Add remaining crust ingredients mix until crumbly. Press 2/3 of crust mixture in bottom of 8-inch square (1 1/2-quart) microwave-safe dish. Spoon filling mixture over crust, spreading evenly. Sprinkle with remaining crust mixture. Microwave on MEDIUM for 10 minutes, turning dish 1/4 turn halfway through cooking. Turn 1/4 turn microwave on HIGH for 4 to 5 minutes or until filling bubbles around edges. Cool at least 20 minutes before serving. To serve, cut into squares top each serving with mound of frozen topping.*TIP: If desired, topping can be prepared and served without freezing.Nutrition Per Serving: Calories 440 Protein 4g Carbohydrate 70g Fat 16g Sodium 220mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RHUBARB-RASPBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.

RASPBERRY CRISP

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.