15 microwave raspberry Recipes

water (divided ), tea bags, sugar , to taste (or peach, or raspberry) or 1 (1/4 oz) container -free lemonade-flavored drink mix (or peach, or raspberry)

skim milk, eggs, vanilla, brown sugar, sultana, stale white bread, raspberry jam, peaches in juice, apricot halves in juice

rolled oats, milk (i use semi-skimmed), frozen berries (my mixture includes raspberries, cherries, blackcurrants and loganberries)

flour, cream cheese, softened, eggs, sugar, vanilla, sour cream, raspberries, mixed with sugar below, sugar, halved strawberries, mixed with sugar below, sugar, sliced peaches , tossed with sugar below, sugar, snickers candy bars, cut up and partially melted in the microwave with cream below, cream ( or your favorite topping )

butter, room temperature (no subs), sugar, eggs, room temperature, lemon zest, all-purpose flour, pastry flour, baking powder (use a semi-heaping tablespoon!), salt, buttermilk, room temperature (just warm in the microwave for about 50-60 seconds), frozen raspberries, frozen blueberries, frozen blackberrie, all-purpose flour, glaze, fresh lemon juice, sugar

water, butter, salt, sugar, flour, eggs, whipping cream, vanilla sugar (or 2 tsp. vanilla extract plus 2 tbsp. powdered sugar), raspberry jam, microwavable dipping chocolate

muffins, whole wheat flour, baking soda, sea salt, brown sugar, eggs, milk, applesauce, honey, olive oil, vanilla extract, cinnamon, nutmeg, all spice, fruit preserves (i like raspberry, my sister likes orange marmalade), cream cheese, (melted in microwave & blended with a few drops of vanilla)

raspberries, strawberries, hulled, sugar, lemon juice, liquid fruit pectin, orange-flavored liqueur

butter or 3/4 cup margarine, brown sugar, flour, salt, baking soda, quick-cooking rolled oats, raspberry jam (i don tsp like , so i ve used blackberry, strawberry, etc)

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

dried breadcrumbs, sugar, cinnamon, butter, chopped pecans, cream cheese softened, granulated sugar, jumbo eggs shelled and warmed in microwave 2 minutes, white chocolate melted, cornstarch, vanilla, heavy cream, raspberries, cornstarch, sugar, raspberries, water

berries (elderberry or rasp , black , goose or logan ), sugar, apple, peeled,cored and grated, lemon juice

fresh pear (peeled, cored and sliced in half lengthwise), champagne (enough to barely cover the pears, may substitute fruit juice if desired), ground cinnamon (for sprinkling to taste), yogurt (plain or flavored , cook s choice), granola cereal, fresh raspberries , blueberries or 3 strawberries (to garnish), mint (optional) or basil (to garnish) (optional)