Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Author: Sheila Lukins
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Author: danseurchef
A yummy and extra fruity version of this traditional cookie.
Author: MARBALET
Author: Michelle Robie
Author: Lisa Zwirn
Raspberry bars combine tart flavors with a buttery base. It takes very little time and only a few ingredients to make these rich buttery raspberry-filled bars.
Author: Land O'Lakes
Author: Bon Appétit Test Kitchen
Author: Anna Pump
Quick and easy, great for breakfast, Sunday brunch or a snack!!
Author: CORWYNN DARKHOLME
Author: Melissa Roberts
Author: Nadia Hassani
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.
Author: mmpbb
Author: Romney Steele
Author: Sandy Szwarc
Author: Devora Disner
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Author: Alison Roman
Author: Molly Wizenberg
Author: Jamie Purviance
Author: Marlin Kaplan
Author: Michele Adams
Author: Anna Pump
Author: Jill O'Connor
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Author: Katherine Sacks
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be...
Author: Rhoda Boone
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.
Author: Nick Nutting
Author: Charlie Trotter
Author: Tarla Thiel