Raspberry Sunshine Recipes

LEMON RASPBERRY JUMBO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY SUNSHINE

Steps:

• Place orange jello into a large bowl and stir in boiling water; keep stirring for 2 minutes or until jello completely dissolves.
• Stir in cold orange juice.
• Refrigerate for 90 minutes or until thickened (if you drag a spoon through it, it will definitely leave an impression).
• Measure out 3/4 cup of the thickened gelatin into a medium bowl and set aside.
• Stir raspberries and oranges into remaining gelatin and then divide fruit mixture into 6 dessert dishes.
• Beat reserved gelatin with mixer (on high speed) until it is fluffy and has doubled in volume.
• Spoon this over the fruit mixture.
• Refrigerate for 3 hours or until firm.
• If you wish, you can do this in one serving bowl rather than in six individual dishes.