RASPBERRY LEMON MARGARITA
Provided by Ingrid Hoffmann
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds.
- Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.
BERRY WHIRLIGIG
Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don't eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. -Pearl Stanford, Medford, Oregon
Provided by Taste of Home
Categories Desserts
Time 47m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar, cornstarch, salt and cinnamon. Stir in water until smooth. Cook until mixture boils and thickens. Stir in berries; cook over low heat for 5 minutes. , Pour into a greased 9- or 10-in. cast-iron skillet or 8-in. square baking pan; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until coarse crumbs form. , In a small bowl, mix egg and milk. Add to flour mixture; stir until mixture forms a soft ball. Knead several minutes. Roll into a 12x8-in. rectangle. Spread with butter. Combine sugar, zest and cinnamon; sprinkle over dough. , Starting at a long end, roll up; seal edges. Cut into 9 slices. Place slices over berry mixture. Bake at 400° until golden brown, 22-25 minutes.
Nutrition Facts : Calories 248 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 412mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
LEMON RASPBERRY BUCKLE
I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! -Jenna Fleming, Lowville, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
Nutrition Facts : Calories 335 calories, Fat 12g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 206mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.
RASPBERRY LEMON MERINGUE PIE
Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time.
Provided by ejm228
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
- Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
- Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
- Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
- Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
- Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.
Nutrition Facts : Calories 312 calories, Carbohydrate 51.5 g, Cholesterol 80.6 mg, Fat 10.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 159.4 mg, Sugar 34.4 g
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