Raspberryheaven Recipes

Steps:

• Pour raspberry liqueur and white creme de cacao in a cappuccino mug. Add hot chocolate and stir. Top with a dollop of whipped cream. Drizzle teaspoon of Chambord on top of the whipped cream. Top with a fresh raspberry.

Steps:

• In a saucepan, combine raspberry jello, tapioca pudding, and vanilla pudding with 3 cups of water. Heat to a boil and bubbles form. Cook for 3 min., stirring constantly.
• Remove from heat and chill in refrigerator.
• When chilled, fold in Cool Whip and 1/2 of a 12 oz pkg. of frozen raspberries.

Steps:

• For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
• For Muffins: Preheat oven to 400º.
• Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
• Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
• Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
• Fold in the raspberries being careful not to break up the berries too much.
• Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
• Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.

Steps:

• In sieve, drain berries and pineapple over a bowl.
• Press the fruit with spoon until you have 2 cups juice.
• In med bowl, dissolve the gelatin in the boiling water.
• Stir in the 2 cups of juice, the fruit, and the sour cream until blended well.
• Pour into serving bowl and chill until firm.

Steps:

• Make syrup: Place raspberries in medium bowl.
• Add sugar and lime juice and mash with back of wooden spoon.
• Let sit for 10 minutes.
• Strain mixture through fine sieve to remove seeds and set aside.
• Make drink: Fill 4 large glasses with ice and pour 1/4 cup syrup in each glass.
• Add 3/4 cup sparkling mineral water (or sprite).
• Stir to combine.
• Top with 1/2 cup sparkling water (or sprite.).
• Garnish glasses with fresh raspberries or lime wedges if desired.