Citrus-Raspberry Coffee Cake

 

Citrus-Raspberry Coffee Cake

Citrus-Raspberry Coffee Cake

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

www.tasteofhome.com

 

Orange and lemon beautifully complement the raspberry flavor in this dense cake.  Add a dusting of confectioners’ sugar for a pretty finishing touch.

            Pat Harlow                                                                         Cataldo, Idaho

 

Citrus-Raspberry Coffee Cake Recipe

 

Citrus-Raspberry Coffee Cake

3 cups flour

2 cups sugar

3 tsp. baking powder

1 tsp. salt

4 eggs

1 cup canola oil

½ cup orange juice

1 tsp. lemon extract

2 cups fresh or frozen unsweetened raspberries

Confectioners’ sugar

 

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, combine the eggs, oil, orange juice and extract.  Stir into dry ingredients just until moistened.

Pour half of the batter into a greased and floured 10 inch fluted tube pan.   Sprinkle with raspberries.  Top with remaining batter.  Bake at 350 F. for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.  Dust with confectioners’ sugar.       16 servings

 

(Recipe for Citrus-Raspberry Coffee Cake was in www.tasteofhome.com, 2015)

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Chocolate Raspberry Pie

Chocolate Raspberry Pie

Chocolate Raspberry Pie

 

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

www.tasteofhome.com

 

After tasting this pie at my sister-in-law’s house, I had to have the recipe.  I love chocolate and raspberry layers separated by a dreamy cream layer.  It’s a joy to serve this standout treat!

           Ruth Bartel                                                                         Morris, Manitoba

 

Chocolate Raspberry Pie Recipe

 

Chocolate Raspberry Pie

Pastry for single-crust pie (9 inches)

3 Tbsp. sugar

1 Tbsp. cornstarch

2 cups fresh or frozen unsweetened raspberries, thawedsingle

Filling:        

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

½ tsp. vanilla

½ cup heavy whipping cream, whipped

Topping:

2 oz. semi-sweet chocolate

3 Tbsp. butter

 

Line unpricked pie shell with double thickness of heavy-duty foil.  Bake at 450 F. foe 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.

In a large saucepan, combine sugar and cornstarch.  Stir in the raspberries; bring to a boil over medium heat.  Boil and stir for 2 minutes.  Remove from the heat; cool for 15 minutes.  Spread into shell; refrigerate.

In a large bowl, beat cream cheese, sugar and vanilla until fluffy.  Fold in whipped cream.  Carefully spread over raspberry layer.  Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate and butter; stir until smooth.

Cool for 4-5 minutes.  Pour over filling.  Cover and chill for at least 2 hours.  Store in the refrigerator.

6-8 servings

 

(Recipe for Chocolate Raspberry Pie was in www.tasteofhome.com, 2015)

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