RASPBERRY RIBBON PIE
While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. -Victoria Newman, Antelope, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes., Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes. , Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.
Nutrition Facts : Calories 514 calories, Fat 35g fat (22g saturated fat), Cholesterol 98mg cholesterol, Sodium 325mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
SCANDINAVIAN RASPBERRY RIBBONS
These are delicious little treats that are actually pretty simple to make. Don't let the long directions scare you off! You can substitute any kind of jam you like. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cover cookie sheet with parchment or baking paper.
- Make the dough.
- In a large bowl, cream the butter and sugar together with an electric mixer.
- Add the egg yolk and vanilla and beat until light.
- Add the flour, a little at a time, and mix until the dough is smooth.
- Divide the dough into 4 parts.
- On the countertop, use your palms to roll each part into a strand about 3/4 inch thick and the length of the cookie sheet. Place the strands about 2 inches apart on the paper-covered cookie sheet.
- With the side of your little finger, press a groove down the center of the length of each strand.
- Bake for 10 minutes until the cookies feel firm to the touch. Remove from the oven and spoon or pipe jam into the grooves.
- Return to the oven for 5 to 10 minutes or until cookies are very pale golden brown.
- To Decorate with icing:.
- Mix the confectioners' sugar, lemon juice and cream in a small bowl to make a smooth icing.
- Drizzle the icing down the length of the hot cookies.
- While the cookies are still warm, cut them at a 45 degree angle into 1-inch lengths. Let cool on the baking sheets.
- When the frosting is set, transfer to an airtight tin.
- Store in a cool place or freeze.
RASPBERRY RIBBON SLICES
Santa would love the number 10th cookie of the 25 Days of Cookies. And am sure you would also.
Provided by Vanessa "Nikita" Milare
Categories Cookies
Time 50m
Number Of Ingredients 6
Steps:
- 1. First preheat the oven to 375F. Then make cookie dough as directed on the package & add in the flour & blend. Then divide dough into thirds. Then shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
- 2. Then bake for 15 to 18 minutes or until edges are light golden brown. Then cool for about 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. Then fill indentations on each roll with generous tablespoon jam. Then cool & place on cooling rack. Cool completely.
- 3. Then mix the powdered sugar and just enough milk for drizzling consistency & blend well. Then drizzle the icing over cooled logs. Then cut each roll diagonally into 12 pieces.
RASPBERRY RIBBON COOKIES
Provided by Food Network
Time 1h15m
Yield About 20 cookies
Number Of Ingredients 4
Steps:
- Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
- Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
- Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
- Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
- Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
- While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.
RASPBERRY RIBBONS
Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.
Provided by mmpbb
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 1h40m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl.
- Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie.
- Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 18.3 g, Cholesterol 22.8 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 74.9 mg, Sugar 10.8 g
RASPBERRY RIBBONS
This is a great little bar recipe that uses what you would normally have in the cupboard. Try it with Strawberry or Cherry also!
Provided by LAURIE
Categories Dessert
Time 30m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Greas and flour 13x9 pan.
- In large bowl combine cake mix, nuts, margarine and egg at low speed of mixer until crumbly.
- Press into prepared pan.
- Spread preserves over top.
- Bake at 350 for 20-25 minutes until edges are lightly browned.
- Combine powdered sugar, water and almond extract until smooth.
- Drizzle over warm cake.
- Cool.
Nutrition Facts : Calories 124.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 5.9, Sodium 131.6, Carbohydrate 19, Fiber 0.3, Sugar 12, Protein 0.9
RASPBERRY RIBBON CHEESECAKE
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
LEMON-RASPBERRY RIBBON PIE
"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.
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
CONTEST-WINNING RASPBERRY RIBBON PIE
It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown., In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours., In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. , Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers.
Nutrition Facts : Calories 345 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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