8 lemon raspberry oven Recipes

  • Puffy Oven Pancakes
    butter, eggs, milk, grated lemon peel, vanilla extract and
    5 More
    butter, eggs, milk, grated lemon peel, vanilla extract, king arthur unbleached all-purpose flour, fresh blueberries, fresh raspberries, sliced fresh strawberries, sugar
    30 min, 10 ingredients
  • Custardy Oven Pancake with Mixed Berries
    eggs, honey, divided, lemon zest, salt, flour, milk and
    3 More
    eggs, honey, divided, lemon zest, salt, flour, milk, raspberries, divided, butter, cut into chunks, strawberries, hulled and sliced (or use another favorite fruit)
    9 ingredients
  • Lemon Raspberry Oven Pancake Lemon Raspberry Oven Pancake
    all-purpose flour, sugar, divided, salt, evaporated milk and
    4 More
    all-purpose flour, sugar, divided, salt, evaporated milk, eggs, grated lemon peeel, vanilla extract, fresh raspberries
    8 ingredients
  • Lemon Chiffon Cheesecake Lemon Chiffon Cheesecake
    lemon chiffon cheesecake, graham cracker crust and
    20 More
    lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.
    1 hour 5 min, 22 ingredients
  • Puffed Oven Pancake with Summer Fruit (Tori Ritchie) Puffed Oven Pancake with Summer Fruit (Tori Ritchie)
    all-purpose (plain ) flour, granulated sugar, milk, eggs and
    5 More
    all-purpose (plain ) flour, granulated sugar, milk, eggs, unsalted butter, firm, ripe peaches or nectarines, peeled, if desired, pitted and sliced, raspberries or blackberries, lemon wedges, optional
    40 min, 9 ingredients
  • Baked Alaska Baked Alaska
    sweet dark chocolate, water, sugar plus 2 oz and
    23 More
    sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.
    2 hour 40 min, 26 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top