Baked Raspberries with Brandy Sauce
Source: Betty Crocker’s Italian Cooking
4 cups (2 pints) raspberries (or may use 1 1/2 bags
14 to 16 ounces frozen, without juice)
1 1/4 cups packed light brown sugar
1/2 cup brandy, amaretto or other liquor or liqueur
2 tablespoons honey
1 teaspoon vanilla extract
1/4 cup butter or margarine, softened
Preheat oven to 350 degrees F.
Place raspberries in ungreased 9-inch square baking dish. Mix remaining ingredients except butter until smooth; pour over raspberries. Dot with butter. Bake uncovered about 20 minutes or until hot and bubbly. Stir gently, scraping bottom of dish to loosen sugar and stir into sauce.
Yields 8 (1/2 cup) servings.
Baked Stuffed Peaches
4 firm, but ripe, peaches (about 1 1/2 pounds)
8 vanilla wafer cookies, crushed
1 egg, lightly beaten
1/4 cup chopped walnuts
2 tablespoons light brown sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Cut peaches in half from stem to root end, then twist gently to free fruit from pit. Gently twist pit from peach half and discard. Arrange peach halves, cut sides up, in a lightly buttered, shallow 1 1/2-quart baking dish.
In a medium bowl, mix together vanilla wafer crumbs, egg, walnuts, brown sugar and vanilla. Mound about 2 teaspoons cookie mixture in each peach cavity. (When baked, cookie filling resembles a peach pit.)
Bake 15-20 minutes, or until topping is cooked through and lightly browned and peaches are soft but not mushy and still hold their shape. Serve warm or at room temperature.
Per Serving: 176 calories, 7 grams of fat
Raspberries in Angel Cream
1 1/2 cups buttermilk
2 teaspoon almond flavored liqueur
1 envelope unflavored gelatine
4 tablespoons granulated sugar
1 envelope dessert topping mix
1/2 cup cold milk
1 (12 ounce) package whole raspberries or frozen berries
of your choice, thawed and well-drained
4 cups angel food cake, broken into pieces
In a small saucepan, combine 3/4 cup buttermilk and the liqueur. Sprinkle with gelatine and let soften 5 minutes.
Cook over medium heat until gelatine is dissolved. Stir continually. Add sugar and cook until sugar is dissolved. Stir continually. Pour into bowl and add rest of buttermilk. Refrigerate until chilled, about 45 minutes.
In medium bowl, beat dessert topping mix with milk until soft peaks form. Scrape bowl and continue beating until stiff peaks form. Add the whipped topping to buttermilk mixture, fold in until smooth. Fold in drained berries.
Layer in serving bowl first the filling, then the cake, then filling, then cake, then filling – 5 layers total. Refrigerate.
(Better when allowed to set in refrigerator several hours.) Reserved juice may be drizzled over cake pieces when layering, if desired.
Serves 4 to 6.
Old Fashion Raspberry Fritters
1/2 cup water
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups raspberries
Add beaten egg yolks and water to flour sifted with baking powder and salt. Beat raspberries with egg beater. Beat egg whites to a stiff froth, fold into batter, then fold in the raspberries. Drop by spoonsful into deep fat. When golden brown, drain and dredge with confectioners’ sugar.