Raspberry Cream Brown Betty Recipes

RASPBERRY CREAM BROWN BETTY

Steps:

• Preheat oven to 350°.
• Butter six 5-ounce ramekins.
• Spread bread cubes in a single layer on a baking sheet and bake for 15 minutes.
• Once the bread is cool, toss it with the melted butter and sugar; set aside.
• To make the pastry cream--put the vanilla bean seeds into a saucepan.
• Add the half-and-half and vanilla pod and cook over med-low heat until hot but not boiling.
• Separately, whisk the sugar and salt into the egg yolks and continue whisking until slightly thickened and lighter in color.
• Add the cornstarch and whisk until combined.
• Slowly pour half of the hot liquid into the yolk mixture, stirring constantly until well blended.
• Pour the yolk mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble.
• Strain the mixture through a fine-mesh sieve and stir frequently until cool.
• Distribute half of the bread cubes among the prepared ramekins.
• Pour the pastry cream over the bread cubes, then put the berries atop the pastry cream.
• Top with the remaining bread cubes.
• Bake for 15 minutes, or until the tops have browned and the berries bleed slightly.
• Cool to room temperature.
• Storage--this dessert is best eaten as soon as it is cooked, but any leftovers can be covered with plastic wrap and stored in the refrigerator overnight.
• Reheat at 325° for about 10 minutes, until warmed through.

BERRY BETTY

Steps:

• Preheat oven to 375 degrees. In a medium bowl, mix all but 1/4 cup berries with lemon juice, and set aside to macerate. Brush four 6-ounce ramekins with 1 tablespoon butter; coat inside of each with granulated sugar, and set aside.
• In a small bowl, combine breadcrumbs with remaining 4 tablespoons butter, and set aside. Sprinkle the brown sugar, flour, and nutmeg over raspberries, and gently toss to combine. Divide one-third of breadcrumbs evenly among ramekins. Top with half the berries, and then with another third of breadcrumbs. Repeat with remaining berries and breadcrumbs. Gently press down on layers.
• Bake until the crumbs are golden and berry juices are bubbling, about 20 minutes. Remove from oven, and let cool 5 minutes.
• Invert ramekins onto serving plates. Remove ramekins, and top each dessert with whipped cream; garnish with reserved berries.

IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
• In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
• In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
• Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
• Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.

RASPBERRY-CHOCOLATE CREAM

Steps:

• Divide half of the whipped topping among 4 dessert dishes. Layer each with 1 tablespoon of the syrup and 1/4 cup of the raspberries.
• Repeat layering with remaining ingredients.