Sunnys Easy Raspberry Brookie Pie Recipes

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SUNNY'S EASY RASPBERRY AND STRAWBERRY DANISHES



Sunny's Easy Raspberry and Strawberry Danishes image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 8 danishes

Number Of Ingredients 10

1/2 cup freeze-dried raspberries
1/2 cup freeze-dried strawberry slices
Nonstick cooking spray, for the baking dish
One 8-ounce tube refrigerated crescent dough sheet
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons salted butter, chilled
1/2 cup confectioners' sugar
Kosher salt
1 to 2 teaspoons liquid, such as milk, heavy cream, almond milk, orange juice or lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
  • For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
  • Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
  • For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
  • Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.

SUNNY'S EASY SAUSAGE AND MUSHROOM RIGATONI PIE



Sunny's Easy Sausage and Mushroom Rigatoni Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound spicy Italian sausage, casings removed
1 pound button mushrooms, sliced
Freshly ground black pepper
One 24- to 25-ounce jar vodka sauce (you can also use Alfredo or marinara sauce)
1 pound rigatoni
1/2 cup grated (like sand) Parmesan cheese
1/2 cup chopped fresh Italian parsley
Nonstick cooking spray, for the pan
6 slices provolone cheese
6 ounces shredded mozzarella cheese
Grated (like sand) Parmesan cheese, for topping
1/4 cup chopped fresh Italian parsley
6 to 8 fresh basil leaves, torn

Steps:

  • For the sauce. In a pan with straight sides on medium heat, add the olive oil and sausage. Crumble the sausage into bits, not boulders, and cook until browned, 6 to 8 minutes. Remove the sausage with a slotted spoon to a plate, leaving the fat in the pan. Add the mushrooms to the pan and cook until wilted and darkened, 6 to 8 minutes. Season with pepper and remove from the heat. Add the sausage back to the pan along with the pasta sauce and stir.
  • For the pasta: Meanwhile, bring a large pot of water to a boil. Add the rigatoni to the boiling water and cook until very al dente. Drain and spread out on a cooling rack to prevent sticking. Let cool slightly.
  • Preheat the oven to 375 degrees F.
  • Add the rigatoni to a bowl and sprinkle with the Parmesan and parsley. Gently toss with your hands.
  • Coat the inside bottom and sides of a springform pan with cooking spray. Begin lining the rigatoni on end (vertically) around the edge of the pan, creating a border. Pack the pasta pieces tightly, but not so tight that the holes in the rigatoni close. Toss the remaining rigatoni in the sauce, then pour into the center of the pan. Gently press the mixture to level it off.
  • For the topping: Arrange the provolone slices in an overlapping spiral to cover the pasta mixture, then top with the mozzarella. Gently press everything down with your hands. Bake until the top is bubbly and golden around the edges, 30 to 35 minutes. Allow to cool slightly before releasing the springform. Serve topped with Parmesan, parsley and basil.

SUNNY'S EASY BREAKFAST COTTAGE PIE



Sunny's Easy Breakfast Cottage Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons vegetable oil or unsalted butter
1 pound maple-flavored and/or spicy breakfast sausage (loose in the large tube)
2 links (8 ounces) Mexican chorizo
One 14-ounce bag frozen fire-roasted or charred onions and peppers, chopped
Kosher salt and freshly ground black pepper
1 cup shredded mozzarella cheese
6 slices American cheese
One 16-ounce bag frozen shredded hash browns, thawed
4 tablespoons salted butter, melted
2 tablespoons steak rub or BBQ seasoning blend
Kosher salt and freshly ground black pepper
Hot sauce, such as Cholula or Frank's, for serving, optional
6 to 8 sunny-side up eggs, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • For the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.
  • For the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.
  • Next, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.
  • For the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.
  • Bake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.

MAGGIE'S FRESH RASPBERRY PIE



Maggie's Fresh Raspberry Pie image

What a wonderful way to use fresh raspberries... other than picking them straight off the shrub and into your mouth! I love to serve this light, fresh dessert with freshly whipped cream.

Provided by Robin C

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 4h40m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pastry shell
1 cup white sugar
3 tablespoons cornstarch
1 cup water
¼ cup raspberry flavored Jell-O® mix
2 ½ cups raspberries
1 cup whipped cream

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
  • Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  • Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
  • Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 48.9 g, Cholesterol 5.7 mg, Fat 9.3 g, Fiber 3.5 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 151.1 mg, Sugar 33 g

RASPBERRY PIE I



Raspberry Pie I image

With black raspberries being fresh, I have made 2 of these pies this week.

Provided by Allrecipes Member

Categories     Raspberry Pie

Yield 8

Number Of Ingredients 7

1 quart fresh raspberries
1 ¼ cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
  • Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
  • Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

Nutrition Facts : Calories 448.9 calories, Carbohydrate 63.7 g, Cholesterol 15.3 mg, Fat 21.1 g, Fiber 6.2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 275.2 mg, Sugar 34.5 g

EASY RASPBERRY CREAM PIE RECIPE BY TASTY



Easy Raspberry Cream Pie Recipe by Tasty image

Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar

Provided by Susan Vannah

Yield 4 servings

Number Of Ingredients 5

2 cups graham cracker
½ cup butter
2 packages raspberry, or strawberries
3 cups whipped cream
1 tablespoon powdered sugar

Steps:

  • Spray pan with cooking spray.
  • In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
  • Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
  • Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams

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