Best 2 Raspberry Strippers Recipes
Indulge in a delightful culinary journey with our diverse collection of raspberry stripper recipes. From classic and traditional methods to innovative and modern twists, our recipes cater to every taste and skill level. Experience the joy of creating refreshing raspberry sorbet, perfect for a hot summer day, or tantalize your taste buds with a tantalizing raspberry sauce, an ideal accompaniment to pancakes, waffles, or ice cream. Discover the secrets of crafting delectable raspberry jam, a timeless classic that elevates breakfast pastries and desserts alike.
For a touch of elegance, try our gourmet raspberry vinegar, adding a splash of sophistication to salads, marinades, and sauces. And for a sweet treat, whip up a batch of our irresistible raspberry marshmallows, a delightful addition to hot chocolate or s'mores. Each recipe is carefully crafted with step-by-step instructions, ensuring success in the kitchen. So, put on your apron, gather your ingredients, and embark on a culinary adventure filled with the vibrant flavors of raspberries.
RASPBERRY STRIPPERS
Make and share this Raspberry Strippers recipe from Food.com.
Provided by Kayelem
Categories Dessert
Time 50m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Melt butter, mix in granulated sugar.
- Add 1 1/2 teaspoons vanilla and egg white; beat well.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.).
- Turn dough out onto a lightly floured surface. Divide dough in half.
- Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet lined with parchment paper.
- Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center.
- Bake at 375° for 20 minutes or until very lightly browned. (err toward too little brown vs. too much).
- Remove logs to a cutting board.
- Just before removing logs from oven, combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs after removing from oven.
- Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
Nutrition Facts : Calories 154.5, Fat 4.9, SaturatedFat 3.1, Cholesterol 12.7, Sodium 106.2, Carbohydrate 26, Fiber 0.4, Sugar 14.9, Protein 1.5
RASPBERRY JAM STRIPS
These pretty homemade cookies are simple to make, and impressive to share.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 11
Steps:
- In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)
- Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.
- Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.
Nutrition Facts : Calories 75, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg
Tips:
- Choose ripe raspberries: Overripe or soft raspberries can easily fall apart during the stripping process, so it's best to use ripe but firm raspberries.
- Use a clean colander or sieve: Make sure the colander or sieve you're using to strip the raspberries is clean and free of any debris.
- Work in batches: If you have a lot of raspberries to strip, work in small batches to prevent the berries from getting crushed or damaged.
- Be gentle: When stripping the raspberries, use a light touch to avoid crushing the berries.
- Use a spoon or fork: If you find it difficult to strip the raspberries with your fingers, you can use a spoon or fork to gently push the seeds out.
- Store the stripped raspberries properly: Once you've stripped the raspberries, store them in a covered container in the refrigerator for up to 3 days, or freeze them for up to 6 months.
Conclusion:
Stripping raspberries is a quick and easy way to remove the seeds from the berries, making them ideal for use in jams, jellies, pastries, and other desserts. By following the tips and instructions provided in this article, you can easily strip raspberries at home and enjoy their delicious flavor in a variety of recipes.
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