Raspberry Brandied Cranberries Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
4 cups fresh cranberries 2-1/2 cups sugar Grated rind of 1 orange 1/2
cup raspberry brandy
Wash, sort and pat dry the cranberries. Place the berries in a single
layer in a shallow baking dish. Stir in the sugar, grated orange rind
and brandy. Cover with foil and let sit until sugar dissolves, about
45 minutes. Bake in oven at 325 degrees for 45 minutes. Serve in a
brandy snifter, put up in jars, or refrigerate. Makes 3-1/2 pints.
Title: RASPBERRY BROWNIES
Categories: Brownies, Desserts
Yield: 20 Servings
2 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter*
12 oz Semi-sweet chocolate*
2 c Sugar
4 lg Eggs
2 ts Pure vanilla extract
1 c Raspberries, fresh or frozen
*FROSTING*
2 c Cream
16 oz Semisweet chocolate*
4 tb Raspberry preserves*
*Cut butter into pieces. Do not use chocolate chips. A really good
imported chocolate will make these extra special. For frosting use
seedless red raspberry preserves.
Preheat oven to 350 degrees F. Line a 9"x12" pan with foil and spray
that with a nonstick spray. Sift flour, soda and salt into a bowl;
set aside. In a sauce pan on stove top *OR* in a non-metal bowl in
the Microwave oven melt the butter; remove and add chocolate. Let
stand 1 minute to soften chocolate then whisk it together until
smooth. Cool about 10 minutes. In a medium bowl, whisk together sugar
and eggs; add chocolate mixture and wisk until blended. With a wooden
spoon, stir in flour mixture. Carefully fold in raspberries. Pour
into prepared pan and bake 25-30 minutes until a toothpick inserted
into the center comes out with a moist crumb. Cool. Frost.
FROSTING; In a small saucepan on stove top *OR* in a non-metal bowl
in the microwave bring cream to a boil. Remove from heat and add
chocolate and preserves. Place over a bowl of cool water and stir
with spatula until soft peaks form. Spread on cooled brownies and
serve.
Recipe from George Geary as printed in the Orange County Register,
4/95. Typed for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95
Source from luhu.jp
cup raspberry brandy
Wash, sort and pat dry the cranberries. Place the berries in a single
layer in a shallow baking dish. Stir in the sugar, grated orange rind
and brandy. Cover with foil and let sit until sugar dissolves, about
45 minutes. Bake in oven at 325 degrees for 45 minutes. Serve in a
brandy snifter, put up in jars, or refrigerate. Makes 3-1/2 pints.
Title: RASPBERRY BROWNIES
Categories: Brownies, Desserts
Yield: 20 Servings
2 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter*
12 oz Semi-sweet chocolate*
2 c Sugar
4 lg Eggs
2 ts Pure vanilla extract
1 c Raspberries, fresh or frozen
*FROSTING*
2 c Cream
16 oz Semisweet chocolate*
4 tb Raspberry preserves*
*Cut butter into pieces. Do not use chocolate chips. A really good
imported chocolate will make these extra special. For frosting use
seedless red raspberry preserves.
Preheat oven to 350 degrees F. Line a 9"x12" pan with foil and spray
that with a nonstick spray. Sift flour, soda and salt into a bowl;
set aside. In a sauce pan on stove top *OR* in a non-metal bowl in
the Microwave oven melt the butter; remove and add chocolate. Let
stand 1 minute to soften chocolate then whisk it together until
smooth. Cool about 10 minutes. In a medium bowl, whisk together sugar
and eggs; add chocolate mixture and wisk until blended. With a wooden
spoon, stir in flour mixture. Carefully fold in raspberries. Pour
into prepared pan and bake 25-30 minutes until a toothpick inserted
into the center comes out with a moist crumb. Cool. Frost.
FROSTING; In a small saucepan on stove top *OR* in a non-metal bowl
in the microwave bring cream to a boil. Remove from heat and add
chocolate and preserves. Place over a bowl of cool water and stir
with spatula until soft peaks form. Spread on cooled brownies and
serve.
Recipe from George Geary as printed in the Orange County Register,
4/95. Typed for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95
Source from luhu.jp