Blushing Maid German Raspberry Dessert Recipes

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

BLUSHING MAID - GERMAN RASPBERRY DESSERT

Steps:

• Thaw the raspberries a little (they should not become too soft!).
• Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
• Whip cream until stiff.
• Cream yoghurt with the sugar and vanilla (or vanilla sugar).
• Fold in whipped cream.
• Pour yoghurt cream over soaked bread crumbs.
• Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

FROZEN RASPBERRY DESSERT

Steps:

• PREHEAT oven to 350 degrees F.
• Prepare crust first.
• Mix all ingredients and spread into a 9x13 inch pan.
• Put in oven for 15 minutes (STIRRING every 5 minutes).
• Cool.
• Prepare filling.
• Break up frozen raspberries and then add egg whites, sugar, lemon juice and vanilla.
• Beat until mixture is light and fluffy.
• Whip 1/2 pint whipping cream on the side and fold into raspberry mixture.
• Remove 1/3 of crust mixture and set aside.
• Pour raspberry mixture over crust and sprinkle remaining crust over the top.
• Freeze overnight.
• Take out of freezer a few minutes before serving in order to let it thaw a bit.

HERSHEY'S CHOCOLATE RASPBERRY DESSERT

Steps:

• Heat oven to 350 degrees. Grease a 13x9x2-inch baking pan.
• Combine flour, sugar, 1/2 cup butter, baking powder and eggs in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
• Meanwhile, prepare the raspberry cream center: Combine powdered sugar, 1/2 cup butter and raspberry liqueur in a small bowl; beat until smooth. (A few drops of red food coloring can be added, if desired.).
• Spread the raspberry cream onto the cooled cake. Cover and refrigerate several hours or until chilled.
• For the chocolate glaze topping: Melt the butter and chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly. Pour glaze over chilled dessert. Cover; refrigerate at least 1 hour before serving.
• Be sure to cover and refrigerate leftovers.

CREAMY RASPBERRY DESSERT

Steps:

• Combine crumbs, 3 tablespoons sugar and butter.
• Press into the bottom of an 8-in. or 9-in. springform pan.
• Bake at 350° for 10 minutes. Cool.
• Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside.
• In a small saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes.
• Cook and stir over low heat until gelatin dissolves. Remove from the heat; cool for 10 minutes.
• In a mixing bowl, beat cream cheese and sugar until blended.
• Add berries and gelatin mixture; beat on low until thoroughly blended.
• Chill until partially set.
• Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream.
• Spoon into the crust. Chill for 6 hours or overnight.
• Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.

RASPBERRY DESSERT

Steps:

• Heat 1 cup of juice and water mixture. Dissolve jello in it. Add cold water. Chill until jiggly stage. Fold in whipped cream. Break cake into small pieces. Add raspberries to cream mixture. Layer, the cake pieces and whipped mixture into a 9x13 pan or a glass bowel. Chill. Keep in the refrigerator.