3294 flour raspberry Recipes

sugar, butter (no substitutes), almond extract, flour, raspberry jam (seedless is my preference), powdered sugar, almond extract, water

cookies, sugar, butter, softened, almond extract, flour, raspberry jam, glaze, powdered sugar, almond extract, water

flour, baking powder, milk, fresh raspberries or 1 cup frozen raspberries, unsweetened, sugar, butter, melted, egg, beaten, pecans, chopped, flour, brown sugar, butter, melted

flour, baking powder, salt, milk, vanilla extract, unsalted butter, at room temperature,cubed, granulated sugar, eggs, separated,at room temperature, fresh raspberries or 1 1/2 cups frozen raspberries, thawed, lemon juice, powdered sugar , for dusting, fresh raspberry, to decorate, rose petal, to decorate, clotted cream , for serving

flour, sugar, brown sugar , packed, baking powder, salt, cinnamon, egg, lightly beaten, unsalted butter, melted, milk, lemon , rind of, grated, fresh raspberries or 1 1/4 cups frozen raspberries (or blueberries), sour cream, pecans, chopped, brown sugar, flour, cinnamon, lemon , rind of, grated, butter, melted, powdered sugar, fresh lemon juice

flour, sugar, baking powder, butter, softened, milk, egg, fresh raspberries or 2 cups frozen raspberries, brown sugar, white chocolate chips or 1/2 cup semi-sweet chocolate chips, flour, butter, softened, white chocolate chips or 1/2 cup semi-sweet chocolate chips, light corn syrup, water

flour, margarine, brown sugar, chopped nuts, powdered sugar, cream cheese, dream whip (prepared ), junket danish dessert mix (raspberry flavored, prepared minus 1/2 cup water), frozen raspberries

flour, sugar, baking powder, baking soda, salt, orange juice, oil, almond extract, nonfat vanilla yogurt, egg, fresh raspberries or 1 cup frozen raspberries

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

flour, sugar, baking powder, salt, egg, fat free raspberry yogurt, skim milk, canola oil, raspberries (can use frozen , do not thaw), milk chocolate chips

vanilla bean, milk, lemon rind, egg yolks, sugar, all-purpose flour, raspberries, puff pastry , defrosted

flour, sugar, sliced almonds, cinnamon, ginger powder, butter or 1/4 cup margarine, softened, food cake mix or 1 (510 g) package chocolate cake mix, chocolate flavor instant pudding and pie filling mix, water or 1 cup milk, oil, eggs, fresh raspberries or 2 cups frozen raspberries, thawed, sugar (optional), powdered sugar, almond extract, half-and-half cream or 2 tbsp milk

flour, butter, pecans, chopped, cream cheese, powdered sugar, vanilla, salt, raspberry jell-o gelatin, boiling water, frozen raspberries

flour, sugar, butter or margarine, softened, cream cheese, softened, powdered sugar, vanilla, salt, raspberry jello, boiling water, sweetened frozen raspberries

flour, baking powder, baking soda, salt, butter, sugar, eggs, plain or raspberry yogurt, lemon juice, milk, raspberries (frozen drained or fresh ), chopped nuts

raspberry yogurt, flour, baking powder, oil, granulated sugar, vanilla extract, eggs, raspberry preserves

flour, brown sugar, butter, nuts, cream cheese, vanilla, powdered sugar, cool whip, raspberry junket danish dessert mix, frozen raspberries, thawed (drain and reserve juice)

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.