RASPBERRY RIBBONS
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! -Patsy Wolfenden, Golden, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY RIBBON SALAD
Steps:
- Dissolve Jell-O in boiling water. Add sugar, stir until dissolved. Add frozen berries and lemon juice. Mix well and chill until mixture starts to congeal.
- Whip cream. Beat together softened Kraft Philadelphia Cream Cheese, powdered sugar, vanilla, and salt. Blend whipped cream with cream cheese mixture.
- Place 1/2 of thickened raspberry mixture in an 8 x 8 plastic or glass pan. Place cream mixture on top and then remaining raspberry mixture. Refrigerate several hours or overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RASPBERRY RIBBON SALAD
Steps:
- Dissolve gelatin in boiling water, stir in raspberries, pineapple, and chopped pecans. Blend well. Spoon 1 1/2 cups gelatin mixture into a lightly oiled 8-cup mold; chill until set. Spread sour cream over raspberry layer. Spoon remaining raspberry mixture over sour cream layer. Chill until set.
RASPBERRY RIBBON SLICES
Use your favorite fruit preserves and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- Make cookie dough as directed on package for drop cookies, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
- Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
- Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g
SPINACH RASPBERRY SALAD
"My family is always thrilled to see this lovely refreshing salad on the table," remarks Valerie Mitchell from Hudson, Ohio. "Its sweet raspberry dressing is the ideal topper for nutritious spinach, fresh berries and kiwi. Nuts and croutons provide a bit of crunch," she notes.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing.
Nutrition Facts : Calories 164 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 101mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein.
RASPBERRY AND SPINACH SALAD
This was served at our wedding and it was really delicious. I thought all spinach salads were pretty much the same until I tried this dressing.
Provided by Gay Gilmore
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the oil into the poppyseeds, dijon and honey.
- Add vinegar.
- Shake well-- this dressing stays emulsified very well.
- You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.
SPRING RASPBERRY SALAD
Toss together fresh greens, raspberries, crumbled goat cheese, chopped dates and candied walnuts to create a light and flavorful side salad.
Provided by Cheri Liefeld
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In 8-inch nonstick skillet cook walnuts and sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and walnuts are coated; cool and break apart.
- In large bowl, combine salad greens, raspberries, onion and dates. Just before serving, pour dressing over salad; toss gently to coat. Top with cheese and walnuts.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g
ALMOND-RASPBERRY TOSSED SALAD
My husband and I helped prepare this summery salad for a weekend retreat. The recipe served 60 to 80 people, so I modified it to use at home. The sweet-tart dressing is wonderful over romaine with toasted almonds and fresh raspberries. -Jennifer Long, St. Peters, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad.
Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein.
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