RASPBERRY SHORTCAKE
Steps:
- In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
- Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
- Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
- When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.
OLD-FASHIONED SHORTCAKE
Mom was always on the lookout for recipes. She got this one from a leaflet by Carnation Milk. I remember her making this one and it was delightful. It is a true "short cake" the old fashioned way. Topped with strawberries, or any fruit, it is excellent. The short cake is crumbly, the fruit is sweet, the whipped evaporated milk is...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- 1. FRUIT: Prepare fruit by washing and cutting as needed. Sprinkle with sugar and set aside. (May use any that you like: strawberry, blueberry, peaches, apricot, raspberry, cherry -- even canned if you're in a pinch, but fresh is SO much better)
- 2. SHORTCAKE: Sift the dry ingredients. Cut in shortening until resembles coarse corn meal.
- 3. NOTE: If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary
- 4. Combine milk and water and add to dry ingredients all at once. Mix with a fork until moistened.
- 5. Turn out on lightly floured surface and knead 10 to 15 times.
- 6. Roll or pat 1/2-inch thick, cut with floured biscuit cutter (or drinking glass)--(should get about 6 individual shortcakes -- form scraps into one more if possible -- can make more with smaller diameter glass for smaller portions)
- 7. Bake 450 F on ungreased baking sheet for 10-12 minutes
- 8. WHIPPED TOPPING: Put milk in a covered mixing bowl and place in freezer for 15-20 minutes (until soft crystals form in the milk)
- 9. Remove from freezer and whip until stiff (about 1 minute) (if you've never done this before, you'll be surprised at how wonderfully well it whips)
- 10. Add lemon juice and continue whipping until VERY stiff. (It will triple in volume)
- 11. Beat in sugar and vanilla.
- 12. ASSEMBLY: Split shortcakes in half with a fork or knife. Place half on plate and cover with fruit. Top with other biscuit half, and more fruit. Spoon the whipped topping over all and serve immediately.
- 13. Some people like to put a little butter on the biscuit before putting the fruit on. Even a sprinkle of cinnamon sugar with the butter -- Up to you!
- 14. For a nice video on whipping evaporated milk watch this: http://www.southernplate.com/2013/10/how-to-make-whipped-cream-with-canned-evaporated-milk.html
RASPBERRY SHORTCAKES
These shortcakes are creamy and filled with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
- Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 5 g, SaturatedFat 12 g
STRAWBERRY-RASPBERRY SHORTCAKES
Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form-by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!
Provided by Anne Burrell
Categories dessert
Time 57m
Yield Serves: 6 to 8
Number Of Ingredients 13
Steps:
- For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
- For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
- Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
- Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
- To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.
RASPBERRY-APRICOT SHORTCAKES
Categories Cake Milk/Cream Mixer Fruit Dessert Raspberry Apricot Summer Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
- Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat whipping cream and powdered sugar in large bowl just until mixture thickens. Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours ahead. Cover separately and refrigerate.)
- Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with some syrup over bottoms. Top with whipped cream, raspberries and biscuit tops. Drizzle remaining syrup from apricots around shortcakes and serve.
APRICOT-RASPBERRY TARTLETS
These little tartlets look like they belong in a Parisian pastry case. We softened dried apricots in the microwave with apricot preserves and water to make a perfect sauce for creamy ricotta. A serving of 3 tartlets contains just 10 grams of sugar.
Provided by Food Network Kitchen
Categories dessert
Time 7m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
- Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.
Nutrition Facts : Calories 120 calorie, Fat 3.5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 4 grams, Sugar 10 grams
RASPBERRY-APRICOT SANGRIA
Relax with a glass of this raspberry apricot-sangria, with fresh fruits and white wine. Lemon-lime flavored carbonation make it extra light and refreshing.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 9
Number Of Ingredients 7
Steps:
- Place thawed raspberries in blender. Cover and blend on high speed until pureed. Press blended raspberries through a strainer into small bowl, using wooden spoon; discard seeds.
- Mix raspberry puree, nectar, wine and brandy in 2-quart nonmetal pitcher or container. Just before serving, add carbonated beverage, fresh raspberries and lemon slices. Serve over ice.
Nutrition Facts : Calories 165, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 26 g, TransFat 0 g
GINGERED POACHED APRICOT AND RASPBERRY COMPOTE
Categories Fruit Ginger Brunch Dessert Poach Quick & Easy Low Sodium Raspberry Apricot Almond Summer Healthy Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small saucepan stir together the sugar, the water, the lemon juice, and the ginger root and simmer the mixture, covered, for 5 minutes. Add the apricots, baste them with the syrup, and poach them, covered, over moderately low heat for 3 minutes, or until they are just tender. Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 2 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.
RASPBERRY AND APRICOT SMOOTHIE
A quick, easy, healthy, and deliciously tangy smoothie!
Provided by KellsBells
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Blend raspberries, yogurt, ice, apricot, honey, flax seeds, and lemon juice together in a blender until smooth.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 57 g, Fat 3.6 g, Fiber 9 g, Protein 12.6 g, SaturatedFat 0.3 g, Sodium 45.9 mg, Sugar 47.1 g
More about "raspberry apricot shortcakes recipes"
RASPBERRY-RASPBERRY SHORTCAKES RECIPE ON FOOD52
From food52.com
RASPBERRY PALMIER SHORTCAKES RECIPE - PILLSBURY.COM
From pillsbury.com
RASPBERRY SHORTCAKE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
5/5 (12)Calories 554 per servingCategory Dessert
APRICOT SHORTCAKES | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
Cuisine AustralianCategory Dessert, Brunch, Morning Tea, Afternoon TeaServings 16Total Time 55 mins
APRICOT SHORTCAKE - CLOUDY KITCHEN
STRAWBERRY SHORTCAKE RECIPE - MY BAKING ADDICTION
From mybakingaddiction.com
RASPBERRY & APRICOT TARTS | ALLRECIPES
MINI RASPBERRY SHORTCAKES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
RASPBERRY APRICOT SHORTCAKES RECIPE - FRIENDSEAT
From friendseat.com
RASPBERRY SHORTCAKE RECIPE - COOKTHINK
From cookthink.com
APRICOT SHORTBREAD BARS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
15 MINUTE APRICOT RASPBERRY PRESERVES - NATASHA'S KITCHEN
From natashaskitchen.com
EASY RASPBERRY SHORTCAKE RECIPE - PRACTICALLY HOMEMADE
From practicallyhomemade.com
You'll also love