Showing posts with label raspberries. Show all posts
Showing posts with label raspberries. Show all posts

Monday, June 2, 2025

The Grey Stuff




Makes about 10 servings.

Ingredients

  • Sugar cookies
  • Mini Red Velvet cupcakes (10 min cook time)
  • 12 Oreos
  • 1 (3.4 oz) box of instant vanilla pudding
  • 1 1/2 cups of milk
  • 1 (8 oz) frozen whipped cream (cool whip), thawed
  • Raspberries
  • Raspberry jam
Instructions
  1. Cook the sugar cookies according to the instructions.
  2. Make the red velvet cake batter according to the instructions. Bake at recommended temperature for 10 min.
  3. In a blender or food processor, crush oreo cookies into a fine crumble. Set aside.
  4. In a large bowl, add instant pudding powder and milk. Whisk together and let chill in refrigerator 10 minutes.
  5. Stir in cookie crumbs and whipped topping with a spoon, being careful not to overmix.
  6. Put a small dab of raspberry jam on the center of a sugar cookie. Place the a mini cupcake, upside down on the cookie
  7. Put a small dap of raspberry jam on the top (open end) of a raspberry. Put the raspberry on top of the cupcake. 
  8. Put the whipped topping mixure into a piping bag and pipe all around the cupcake, completely surrounding and covering the cupcake and raspberry.
  9. Top the whipped topping mixure with sprinkles of your choice. 
This is a copycat recipe of the Grey stuff made in Disneyland.

Friday, June 11, 2021

Raspberry Lemonade

INGREDIENTS

1-3/4 cups fresh squeezed lemon juice, from 8-12 lemons, strained
1/2 pound (8 oz.) raspberries, plus more for serving
5 cups water
1 cup sugar
Lemon wedges, for serving
Fresh mint, for serving

INSTRUCTIONS

Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.

https://www.onceuponachef.com/recipes/raspberry-lemonade.html


CheeseCake Factory Copycat Recipe 

INGREDIENTS

  • 1 cup water
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice
  • 1 1/2 cups fresh or frozen raspberries
  • Extra sugar for the rim of your glass

INSTRUCTIONS

  • Heat the sugar and water over medium heat, stirring often, in a small saucepan until the sugar has completely dissolved to make a simple syrup.
  • Puree the raspberries in a blender or food processor add in the simple syrup and lemon juice.
  • Add extra water (or Sprite, if you want it fizzy - but it won't be like Cheesecake Factory's recipe) to thin it out to the consistency and flavor that you like.
  • Run a lemon slice around the rim of your glass, dip the glass in sugar, and serve with ice.

https://www.bunsinmyoven.com/raspberry-lemonade-cheesecake-factory-copycat/

Friday, November 29, 2019

Raspberry Cream Pie


Ingredients

CRUST: (can use premade crust instead)
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur (Optional)
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Directions

  1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
  2. In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
  3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
  4. Spread topping over filling. Garnish with remaining berries

https://www.tasteofhome.com/recipes/contest-winning-raspberry-cream-pie/