Fudge Berry Pie

August 16, 2013 Leave a Comment
Fudge Berry Pie

Fudge Berry Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

“I’ve made this pie several times and it always gets great reviews”. With its refreshing berry flavor and chocolate crust, the no-bake delight is sure to receive thumbs –up approval from your gang, too.

                Sharlene Cullen                                                                Robbinsdale, Minnesota

 

Fudge Berry Pie Recipe

Fudge Berry Pie

2 packages (10 oz. each) frozen sweetened raspberries or slices strawberries, thawed and drained

¼ cup corn syrup

1 carton (12 oz.) frozen whipped topping, thawed, divided

1 chocolate crumb crust (9 inches)

1 cup (6 oz.) semi-sweet chocolate chips

In a blender, add berries; cover and process until pureed.  Pour into a large bowl.  Stir in the corn syrup.  Fold in 2 cups of whipped topping.  Spoon into the crust.  Cover and freeze for 2 hours or until firm.

In a large saucepan, combine 1 cup of whipped topping and chocolate chips; cook and stir over low heat until smooth.  Spread over filling.  Cover and freeze for 4 hours or until firm.

Remove from the freezer 30 minutes before serving.  Top with remaining whipped topping.                                                                             6-8 servings

(Recipe for Fudge Berry Pie was in tasteofhome.com)

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Raspberry Fudge Torte

July 29, 2013 Leave a Comment
Raspberry Fudge Torte

Raspberry Fudge Torte

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

This special-occasion cake impressed all who see and taste it.  People are surprised to hear this torte starts with a simple cake mix…they’re sure I bought it at a bakery.

            Julie Hein                                                                                           York, Pennsylvania

 

Raspberry Fudge Torte Recipe

Raspberry Fudge Torte

1 pkg. devil’s food cake mix (regular size)

1 cup (8 oz.) sour cream

¾ cup water

3 eggs

1/3 cup canola oil

1 tsp. vanilla

1 cup miniature semi-sweet chocolate chips

Ganache:   1 cup (6 oz.) semi-sweet chocolate chips

½ cup heavy cream

1 Tbsp. butter

Raspberry Cream:   1 pkg. (10 oz.) frozen sweetened raspberries, thawed

3 Tbsp. sugar

4 tsp. cornstarch

½ cup heavy whipping cream, whipped

Fresh raspberries and mint, optional

In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Fold in miniature chips.

Pour into (3) three greased and floured 9 inch round baking pans.  Bake at 350 F. for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

For raspberry cream, mash and strain raspberries, reserving juice; discard seeds.  In a small saucepan, combine sugar and cornstarch; stir in raspberry juice.  Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened.  Place in a bowl; chill for 30 minutes.  Fold in whipped cream.

Place one cake layer on a serving plate; spread with half of the ganache.  Top with second cake layer and the raspberry cream.  Top with remaining cake layer; spread with remaining ganache.  Store in the refrigerator.             12 serving

(Recipe for Raspberry Fudge Torte was in tasteofhome.com)

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Raspberry & White Chocolate Cheesecake

May 13, 2013 Leave a Comment
Raspberry & White Chocolate Cheesecake

Raspberry & White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My mom makes this dessert a lot because it’s so good and really pretty.  She calls it a “go-to” recipe.  Someday I’ll try to make it myself.

Raspberry & White Chocolate Cheesecake Recipe

Raspberry & White Chocolate Cheesecake

1 pkg. (10 oz.) frozen sweetened raspberries, thawed

1 Tbsp. cornstarch

Crust:   1 cup flour

2 Tbsp. sugar

½ cup cold butter

Filling:   4 pkg. (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 ¼ cups heavy whipping cream

2 tsp. vanilla

2 eggs, lightly beaten

12 oz. white baking chocolate, melted and cooled

In a small saucepan, mix raspberries and cornstarch until blended.  Bring to a boil; cook and stir 1-2 minutes or until thickened.  Then press through a fine-mesh strainer into a bowl; discard seeds.  Cool completely.

Preheat oven to 350 F.   Place a greased 9 inch springform pan (with 3 inch sides) on top of a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

For crust, in a small bowl, mix flour and sugar.  Cut in butter until crumbly.  Press onto bottom of prepared pan.  Place pan on a baking sheet.  Bake 20-25 minutes or until golden brown.  Cool on a wire rack.  Reduced oven setting 325 F.

For filling, in a large bowl, beat cream cheese and sugar until smooth.  Beat in cream and vanilla.  Add eggs; beat on low speed just until blended.  Stir in cooled chocolate.

Pour half of the mixture over crust.  Spread with half of the raspberry puree.  Top with the remaining batter.  Drop remaining puree by tablespoonfuls over top.  Cut through batter with a knife to create swirls.

Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.  Bake 1 ¾ to 2 hours or until edge of cheesecake is set and golden.  (Center of cheesecake will jiggle when moved.)   Remove springform pan from water bath.

Cool cheesecake on a wire rack for 10 minutes.  Loosen cheesecake from pan with a knife; remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

(Recipe for Raspberry & White Chocolate Cheesecake was on tasteofhome magazine, Recipe From Families Just Like Yours, April/May 2013)

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