Raspberry Recipes

Including recipes for Sauteed Chicken Spinach Salad with Raspberry Sauce, Lemon Raspberry Muffins, Banana Raspberry Bread, Peach Raspberry Cobbler, Raspberry Frozen Yogurt, Raspberry Chicken, and Raspberry Whip

 

Title: Sauteed Chicken Spinach Salad with Raspberry Sauce

      4    Chicken breast halves
           -(boneless, skinless)
           -(1 1/4 lbs.) sauteed
      1 tb Rice Wine
      1 tb Soy sauce
      8 c  Torn, fresh spinach
      1 cn Sliced water chestnuts
           -(8 oz.), drained
Raspberry Sauce:
    1/2 c  Fresh raspberries
      8 oz Silken Tofu
      3 tb White wine vinegar
      3 tb Sugar

Saute chicken in the rice wine and soy sauce until cooked through. Remove from heat and slice.

Arrange spinach on individual serving plates. Top with chicken; evenly distribute water chestnuts over each serving. Serve with raspberry tofu sauce.

Makes 4 servings.

For Raspberry Sauce:
Combine the raspberries, tofu, vinegar, and sugar in blender or food processor until well blended.

 

 

Title: Lemon Raspberry Muffins

      2 c  Unbleached Flour
      1 c  Sugar
      3 ts Baking Powder
    1/2 ts Salt
      1 c  Half-and-half
    1/2 c  Vegetable Oil.
      1 ts Lemon Extract
      2 ea Large Eggs
      1 c  Fresh Raspberries

Heat oven to 425 degrees F.  Line 12 muffin cups with paper baking cups.

Lightly spoon flour into measuring cup; level off.

In large bowl, combine flour, sugar, baking powder and salt; mix well.

In small bowl, combine half-and-half, oil, lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened.

Carefully fold in raspberries.

Fill prepared muffin cups 3/4ths full.

Bake at 425 degrees F. 18 to 23 minutes or until golden brown.

Cool for 5 minutes before removing from pans.

 

 

Title: Banana Raspberry Bread

  1 3/4 c  flour
  1 1/2 ts baking powder
    1/2 ts soda
    1/3 c  vegetable shortening
    2/3 c  sugar
      2 ea eggs slightly beaten
      3 ea ripe bananas, mashed
  1 1/2 c  fresh raspberries*

*If using frozen, include 1/4 c raspberry juice.
Preheat oven to 350 F.

Sift flour, baking powder and soda together in medium sized bowl. Set aside.

In a large bowl, blend the shortening and sugar until fluffy. Add eggs and beat well.

Alternately add flour mixture and bananas. Mix until smooth. Carefully fold in raspberries.

Pour into greased loaf pan and bake for 1 hour.

Cool in pan 10 minutes then invert on rack. Makes 1 loaf.

This bread is delicious spread with cream cheese.

 

 

Title: Peach Raspberry Cobbler

      9    Peaches; about 3 lbs
      1 c  Sugar, divided
      1 ts Sugar
      2 tb Cornstarch
      2 ts Lemon juice
      1 pt Raspberries
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    3/4 ts Salt
      5 tb Butter; chilled
    2/3 c  Milk

Heat oven to 400 degrees F.

Peel peaches and slice; combine with 3/4 cup of sugar, the cornstarch and lemon juice. Gently stir in raspberries. Transfer to 2-qt. baking dish.

Cover with foil. Bake until juices are bubbling, about 30 minutes.

Meanwhile, combine 1/4 cup sugar, flour, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir milk into flour mixture until ingredients just hold together.

Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough.

Bake, uncovered, until the biscuits have browned, about 25 minutes.

 

 

 

 

Title: Raspberry Frozen Yogurt

      2 c  Fresh raspberries
  1 1/2 c  Sugar
  2 1/2 c  Low-fat plain yogurt
    1/4 c  Raspberry liqueur

Place the raspberries in a food processor fitted with the metal blade and process 1 minute. Add the sugar and process another 30 seconds.

Place the raspberry mixture into a medium-size non-reactive mixing bowl. Fold in the yogurt and liqueur. Chill for 1 hour.

Transfer the mixture to an ice cream machine and freeze according to the manufacturers' directions.

 

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Title: Raspberry Chicken

      6    Chicken breasts
      6 oz Brandy
     18 oz Raspberry puree
      6    Squeeze fresh lemon
      6 ds Nutmeg
      6 oz White vinegar
      3 ts Shallots
      6 oz Sour cream

Brown the chicken on both sides until 3/4 of the way done. Remove chicken from the pan and deglaze with brandy.

Add the raspberry puree, lemon juice, nutmeg, vinegar, shallots, and sour cream; reduce by half.

Add the chicken and continue to cook until done

 

 

Title: Raspberry Whip

  2 1/2 c  Raspberries
      1 c  Low-fat yogurt
      2 ts Honey
      2 ea Egg whites

Put the raspberries into the blender with the yogurt and honey and blend until smooth. Pour into a bowl.

Whisk the egg whites until stiff and, using a metal spatula, fold them into the raspberry mixture.

Pour the raspberry whip into serving glasses and chill overnight.

 

 

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