RASPBERRY CAKE FILLING
Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!
Provided by That Napa Chicken R
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 4
Steps:
- In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
- Let cool completely before spreading onto cake.
RASPBERRY FILLING
Spread this pretty pink filling on chocolate cake layers, and you're guaranteed to hear raves. Preserves and liqueur give it raspberry flair. -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form. Spread between cake layers.
Nutrition Facts : Calories 59 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY FILLED CREPES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 12 crepes
Number Of Ingredients 13
Steps:
- Fresh raspberries and vanilla sugar, recipe follows
- For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
- In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
- For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
- Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
- Vanilla Sugar:
- Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
- Yield: 2 cups
COOKIE AND RASPBERRY FILLING
Steps:
- Preheat the oven to 350 degrees F.
- Roll the cookie dough into small balls and bake for 15 to 20 minutes. In a medium bowl, whip the cream cheese with the whipping cream and sugar. Let the cookies cool and begin piping the cream and the cookies together to form a dome shape. Once shaped, spread the remaining cream all over to completely cover the cookies. Top with the apricots, spoon the raspberry filling around the plate, and sprinkle the almonds over the top.
RASPBERRY FILLING
A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.
Provided by Alisa Provost
Categories Desserts Fillings Fruit Fillings
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
- Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 18.5 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 14.5 g
MY MOM'S RASPBERRY PIE FILLING
My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share.
Provided by Ingen
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Crust:.
- Combine flour and salt in a medium bowl.
- Cut in shortening with either a fork or pastry blender.
- Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
- On a lightly floured surface, role the ball of dough out into an 8 inch circle.
- Repeat above steps to make second crust.
- Place first crust into pie plate and set second crust aside
- Filling:.
- Combine all ingredients in a large mixing bowl.
- Pour mixture into a 8 inch pie plate lined with one crust.
- Lay other crust on top, trim edges and minutes.
- Bake at 425 for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.6, Sodium 146.8, Carbohydrate 50.2, Fiber 4.6, Sugar 27.7, Protein 3.2
RASPBERRY FILLING
Why purchase canned raspberry filling when it's so easy to make your own with just three ingredients? Try the variation below and enjoy it your way.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 45m
Yield 12
Number Of Ingredients 3
Steps:
- Drain raspberries, reserving 1/3 cup syrup. In 1-quart saucepan, mix sugar and cornstarch. Stir in reserved raspberry syrup. Cook and stir over medium-low heat until mixture thickens and boils. Boil and stir 1 minute longer.
- Stir raspberries into sugar mixture. Cool completely, about 30 minutes.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
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