Raspberry Dreams Recipes

RASPBERRY DREAM BARS

Steps:

• Cream butter and sugar. Add egg and mix. Add flour and blend well. Pat into a 13 x 9 inch pan.
• Spread preserves evenly over the top. Combine remaining ingredients to make the topping.
• Spread evenly over the preserves. Bake 25 minutes in a 350 degree F(175 degrees C) oven. Cool pan completely on a rack and cut into bars.

BERRY SHORTBREAD DREAMS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

RASPBERRY DREAM COCKTAIL

Steps:

• Fill a cocktail shaker with ice and top with brandy, raspberry-flavored liqueur, and coffee-flavored liqueur; cover shaker and shake vigorously for 20 seconds. Add cream and gently shake for 5 seconds. Strain drink into a cocktail glass.

RASPBERRY DREAMS

Steps:

• Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate until easy to handle, about 1 hour. , Preheat oven to 350°. Divide dough into three portions. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are very lightly browned, 8-10 minutes. Remove to wire racks to cool. , For filling, spread raspberry preserves on the bottoms of half of the cookies; cover with remaining cookies. , For icing, combine sugar, lemon juice, food coloring if desired, and enough milk to achieve a drizzling consistency. Drizzle over cookies.

RASPBERRY DREAM DESSERT

Steps:

• Preheat oven 375' degrees F.
• Mix sugar and graham cracker crumbs together, pour melted butter over crumbs, mix well; Press into bottom of 9"x13" oblong baking dish; bake for 8-10 minutes til lightly browned.
• Cool, Chill before filling.
• Beat cream cheese with sugar, milk and vanilla til smooth.
• Fold in half (1 8oz. tub) whipped topping.
• Set aside.
• Dissolve jello in boiling water, Put frozen raspberries in 1 1/2 Qt.
• mixing bowl, pour dissolved jello over and toss gently to coat all.
• To assemble: Top chilled crust with half cream cheese mixture, then half raspberry-jello mixture, spread with remaining 1/2 cream cheese mixture; top with remaining raspberry mixture; Spread remaining 8 oz.
• tub whipped topping over all.
• Chill 6-8 hours or over night.

RASPBERRY DREAM CAKE

Steps:

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
• . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
• . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
• . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
• . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
• Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
• Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
• Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
• Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
• Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
• To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
• Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
• Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
• Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
• When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
• Add about half of the powdered sugar and mix until well combined and smooth. 17
• Add the vanilla extract and salt mix until well combined. 18
• Add the remaining powdered sugar and mix until well combined and smooth. 19
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
• lace the first cake on a serving plate or a cardboard cake round. 21.
• ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
• lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
• op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
• f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
• efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.

RASPBERRY DREAM COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add egg yolks, one at a time, beating after each addition.
• Add vanilla and lemon juice. Mix well.
• Combine flour and salt and gradually add to the creamed mixture. Mix well.
• Refrigerate for 1 hour.
• Divide dough into three portions.
• On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
• Cut with a 2 1/2 inch round cookie cutter with crimped edges.
• Place an inch apart on an ungreased baking sheet.
• Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
• Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
• Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.