34 raspberry down Recipes

white cake mix, egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), fresh raspberries, sugar, whipping cream, fresh raspberry, cream

butter, melted, sugar, raspberries, sliced almonds, biscuit baking mix, sugar, milk, oil, vanilla extract, almond extract, egg, beaten, garnish: additional raspberries and sliced almonds

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), raspberries, sugar, whipping cream

chopped walnuts, fresh or frozen blueberries, fresh or frozen raspberries, halved, sliced fresh strawberries, sugar, raspberry gelatin, yellow cake mix (regular size), eggs, water, canola oil, marshmallows

fresh or frozen unsweetened raspberries, divided, butter, softened, sugar, eggs, lemon juice, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, milk, sugar

walnuts, chopped, blueberries, raspberries, halved, strawberry, sliced, fresh, sugar, raspberry gelatin, marshmallows, yellow cake mix, eggs, water, canola oil

berries (blue , rasp and or or black rasp ), all-purpose flour, cornmeal, basil, finely snipped, baking powder, salt, eggs, lightly beaten (or 1/2 cup egg substitute), sugar, milk, canola oil

fresh raspberries, chambord raspberry liquor, lemon zest, vanilla vodka, vanilla liqueur, simple syrup, mascarpone cheese, heavy cream, graham cracker crumbs

white sugar, zest of 1 orange, juice of 1/2 an orange, butter, very soft butter, sugar, egg, ground almonds, plain white flour , sifted, baking powder, salt, milk, fresh raspberries (i used frozen, just thawed)

butter, softened at room temperature, egg, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, white sugar, brown sugar, vanilla, buttermilk (if you don tsp have , make sour milk by adding 1/2 tsp of lemon juice to 1/2 cup of mil), raspberries, butter, unsweetened cocoa, water, vanilla extract, icing sugar

rhubarb, sliced, sugar, raspberry jell-o gelatin, marshmallows, yellow cake mix, made per package directions, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix)

french bread, raspberry preserves, cream cheese, pecans, chopped, sugar

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.

eggs, milk, granulated sugar, vanilla, nutmeg, egg bread, crusts removed, butter, melted, brown sugar, apples, peeled,cored and sliced, frozen raspberries

flour, unsweetened cocoa powder, baking powder, butter, white sugar, brown sugar, eggs, vanilla, raspberries, mashed, dark chocolate chips

rhubarb, sliced, brown sugar, sugar, raspberry jell-o gelatin, marshmallows, yellow cake mix

unsalted butter, cranberries, fresh or 3 cups defrosted frozen cranberries, sugar, seedless raspberry jam, vanilla extract, blanched slivered almond, all-purpose flour, baking powder, salt, milk, vanilla extract, almond extract, unsalted butter, softened, sugar, eggs, separated

orange juice (recommend tropicana 50 ), tequila, sugar-free calorie-free raspberry flavored syrup (like the kind by torani), ice cubes