393 raspberries filling Recipes

raspberry preserve or pie filling, dried, sweetened fruit: (raisins , cranberries, blueberries & cherries), tart shells , either home-made, or store-bought

raspberries (any berry will do), sugar, cream cheese, powdered sugar

butter or 2/3 cup margarine, softened, sugar, eggs, vanilla extract, flour, cocoa, baking soda, baking powder, milk, creme de cacao chocolate liqueur (optional), red raspberry pie filling or fresh raspberry, cold whipping cream, cocoa, creme de cacao, fresh red raspberries, whipping cream, dark chocolate (preferably hershey s special ), butter, creme de cacao

eggs, sugar, vanilla extract, king arthur unbleached all-purpose flour, baking powder, milk, butter, cubed, water, sugar, amaretto, cream cheese, softened, butter, softened, sugar, almond extract, raspberry cake and pastry filling, lemon juice, almond cake and pastry filling, sliced almonds, fresh raspberries

hazlenut-flavored liquid dairy creamer, instant vanilla pudding and pie filling mix, frozen lb cake, thawed, raspberry pie filling, whole berry cranberry sauce

low-fat honey graham crackers (full sheets ), old fashioned oats, brown sugar, vanilla extract, salt, unsalted butter, melted, raspberries (fresh or frozen ), raspberry jam, sugar, lemon zest, lemon juice, cornstarch, instant vanilla pudding , fat-free and sugar-free, whole milk (the filling won tsp set with low-fat milk!), shredded coconut, coconut extract, cool whip lite, fresh raspberry (garnish ), coconut, toasted (garnish )

chocolate cake mix , prepared as directed, cream cheese, softened, seedless raspberry jam, powdered sugar, prepared chocolate frosting, not whipped, cocoa powder, unsweetened, sugar, cornstarch, water, seedless raspberry jam, raspberry liqueur (optional)

all-purpose flour, dark brown sugar, ground cinnamon, butter, melted but not hot, coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut, cream cheese filling, softened cream cheese, sugar, egg, vanilla extract, coffeecake batter, all-purpose bleached flour, baking powder, baking soda, salt, butter, at room temperature, sugar, egg, plain low-fat yogurt, fruit (or chocolate) filling, raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

sliced rhubarb , cut into 1/2 inch pieces, granulated sugar, raspberry gelatin powder, raspberry pie filling

creme-filled chocolate sandwich cookies, crushed (2 cups), butter or margarine, melted, white chocolate baking bars, chopped, whipping cream, vanilla, cream cheese, softened, frozen raspberries in syrup, thawed, cornstarch, fresh raspberries

plain vegan cream cheese, lemon juice, firm tofu (2/3 of a 15 oz. package), granulated sugar, vanilla extract, vegan raspberry yogurt, cinnamon, vanilla-flavored soymilk, vegan graham cracker crust, raspberry pie filling, to top, fresh raspberry (to garnish )

food cake mix, egg, melted butter, raspberry pie filling, chocolate chips, raspberry chocolate chips

butter, softened, sugar, lightly packed brown sugar, eggs, vanilla extract, all-purpose flour, dutch process cocoa, baking powder, raspberry creme filled dark chocolate baking pieces (recommended : hershey s premier dark chocolate baking pieces filled with raspberry creme), raspberry icing , recipe follows, sugar, milk, seedless raspberry preserves

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.

cream 1 stick butter with 1/3 cup sugar until smooth., slowly beat in 1 egg ., sift 2 cups flour twice with 1/2 tsp salt and 2 tsp baking powder., add dry ingredients to the butter mixture alternately with 2 tbsp milk., spoon mixture into well buttered 8 springform pan ., melt 1 stick butter and blend in 1 cup finely ground almonds,1/2 cup sugar,2 tbsp milk and 2 tbsp vanilla., mix well and bring to a boil., cool and pour over batter in the pan ,spreading it evenly., bake at 400 degress for 25 minutes., cool cake,remove from pan and slice in half horizontally., raspberry filling, heat 1 cup raspberry jam ,put it through a fine sieve and let cool., butter cream filling, cream 1/4 cup sweet butter until soft and beat in 1 egg yolk., add 1 cup confectioners sugar ,a little at a time,and beat until mixture is fluffy., beat in 1 tsp vanilla ., spread the bottom layer of cooled ,cut cake with a layer of raspberry filling., then a layer of butter cream filling ., reassemble the cake layers and sprinkle with confectioners sugar.

blueberry pie filling, raspberry pie filling, white cake mix (regular size), chopped walnuts, butter, melted

food cake mix, raspberry pie filling or 21 oz cherry pie filling, vanilla extract, eggs, beaten, butter, semi-sweet chocolate chips, sugar, milk

butter, softened, vanilla ice cream, softened, all-purpose flour, sugar, apricot filling , cake and pastry filling (or raspberry cake and pastry filling or use both), sugar (optional)