RASPBERRY SHORTCAKE
Steps:
- In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
- Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
- Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
- When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.
APRICOT RASPBERRY PIE
Categories Berry Fruit Dessert Bake Fourth of July Picnic Thanksgiving Raspberry Apricot Summer Family Reunion Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Place a baking sheet in middle of oven and preheat oven to 450°F.
- Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
- Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
- Roll out remaining piece of dough into an 11-inch round.
- Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
- Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar. Cut 3 steam vents in top crust with a sharp small knife.
- Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving.
RASPBERRY SHORTCAKES
These shortcakes are creamy and filled with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
- Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 5 g, SaturatedFat 12 g
APRICOT-RASPBERRY TARTLETS
These little tartlets look like they belong in a Parisian pastry case. We softened dried apricots in the microwave with apricot preserves and water to make a perfect sauce for creamy ricotta. A serving of 3 tartlets contains just 10 grams of sugar.
Provided by Food Network Kitchen
Categories dessert
Time 7m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
- Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.
Nutrition Facts : Calories 120 calorie, Fat 3.5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 4 grams, Sugar 10 grams
STRAWBERRY-RASPBERRY SHORTCAKES
Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form-by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!
Provided by Anne Burrell
Categories dessert
Time 57m
Yield Serves: 6 to 8
Number Of Ingredients 13
Steps:
- For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
- For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
- Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
- Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
- To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.
RASPBERRY-APRICOT SHORTCAKES
Categories Cake Milk/Cream Mixer Fruit Dessert Raspberry Apricot Summer Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
- Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat whipping cream and powdered sugar in large bowl just until mixture thickens. Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours ahead. Cover separately and refrigerate.)
- Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with some syrup over bottoms. Top with whipped cream, raspberries and biscuit tops. Drizzle remaining syrup from apricots around shortcakes and serve.
APRICOT SHORTCAKE (SPC)
I found this recipe on the back of a can of SPC Apricots. My whole family loves it. Great for morning or afternoon tea. The kids love this in their lunch boxes or eating it warm. Healthy and nice.
Provided by frogmum
Categories Dessert
Time 35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 Degrees Celsius.
- Mix first 7 ingredients together in a large bowl until combined.
- Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
- Sprinkle over extra oats or sunflower seeds.
- Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
- Remove, stand for 10 minutes, turn onto a wire rack and cool.
- VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.
Nutrition Facts : Calories 182.8, Fat 11.1, SaturatedFat 7.3, Cholesterol 41.6, Sodium 87, Carbohydrate 20.4, Fiber 1.2, Sugar 16.7, Protein 1.7
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