raspberry recipes

No need for ice in these Frozen Fruit Smoothies from Food Network Kitchen: Frozen bananas and berries add a rich, creamy thickness with milk, yogurt and honey.

Frozen Fruit Smoothies

banana,

frozen strawberries, raspberries,

milk

yogurt

orange juice

honey

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Great texture and perfect amount of sweetness. My only change was, my banana was not frozen. My teenage boys and I loved it!

My teenage girls are connoisseurs of Tropical Smoothie .. I was trying to find a recipe to do at home.. we followed the recipe exactly the first round but ultimately the best batch was using 2 bananas and 3/4 cup orange juice and 3/4 cup milk.. 3 tablespoons of honey.. it was a hit!!!! My wallet has thanked me and this is now a staple in my house!

This is my favorite smoothie . but i am wondering if it is healthy enough for my pregnancy? 

Quick, easy and delicious!  My daughter and I made some to drink and froze more for another day!  This recipe is a keeper!

Love this!! Perfect combination of sweet, creamy and acid. Only used 1 tbsp of honey and it was perfect, 2-3 would've been too much. used 1 cup of strawberries and 1 cup of cherries. And freshly squeezed orange juice from my tree! 

I'm 17 year old girl who has no idea how to cook. I'm lazy and I like things that taste good. I was able to make this and it didn't turn out to be a disaster; it actually tasted great.  It was fun to make and epic to drink. Thank you Food Network, you are my only friend. 

This was very good
Instead of using oranges we used cranberry juice and it was AMAZING!

Incredible smoothie! My family came over for a week but none of us really knew how to cook. This recipe saved my life this week! Simple, quick, and DELICIOUS!!!

https://www.foodnetwork.com/videos/frozen-fruit-smoothies-0238770

Frederic shares tips on blending up a refreshing fruit smoothie.

Peanut Butter and Jelly Bars

(2 sticks) unsalted butter,

sugar

vanilla extract

eggs,

(18 ounces) creamy peanut butter (recommended: Skippy)

all-purpose flour

baking powder

salt

raspberry jam or other jam

salted peanuts,

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Made these last night. OMG!!! These are so good!!!! Followed the recipe and came out perfect.

These are a hit! I was concerned about the reviews that said the bars turn out too dry and crumbly, so I decided to use half white sugar and half dark brown sugar.  I also made sure to cream my room temp butter and sugar together for the full two minutes like the recipe says, to properly aerate the butter. The finished bars had the perfect amount of moisture and held together nicely. I used seedless strawberry jam and omitted the nuts on top.  Totally addictive!

Was looking for a recipe to use a jar of almond butter that was expiring and thought I'd make this. WOW. Delicious in every way! I also put crushed cashews on top (had no peanuts either). Definitely will make many times more.

I have made these for years now for two of my grandchildren. They always come out perfectly and the kids love them. 

I absolutely love these bars. I’ve done batches with raspberry jelly and batches with strawberry jelly- both are delicious. 

I love pb&amp;j and these bars are a perfect buttery rich cookie bar for kids and adults. I use grape jam. Yum!

Just made this again - I use natural peanut butter and homemade strawberry jam (it's a bit runnier than store bought) and it turns out delicious!

Absolutely delicious!  Perfect recipe and if followed exactly will always come out perfectly.  Please advise if it can be halved, or alternately, frozen.

I made these and added 27 ounces of jelly. It was too much. I had to bake them longer, I refrigerated them for hours before I cut them, the bottom crust seemed as if it was 3/4 not done (probably from the moisture from all the jelly), and they would not set up. They taste great but you have to eat them with a spoon.

https://www.foodnetwork.com/videos/peanut-butter-and-jelly-bars-0234652

Skip the sandwich and make Ina's Peanut Butter and Jelly Bars.

Peach Melba

water

vanilla pod, split lengthwise

lemon juice

peaches

raspberries

confectioners' sugar

vanilla ice

Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.

When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.

To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.

To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

Straight forward and delicious.

My "judges" commented most on the "yumminess" of the raspberry sauce and I used raspberries from the grocery store, not those freshly picked. 

As for the vanilla pods, they add a lovely fragrant touch! My friend advised me to save the pods and add them to a jar filled with sugar to make "vanilla sugar." 

Only downside, expensive ingredients, but you get what you pay for!

YUM

This really isn't too hard of recipe other than the preparation time.  I have loved this dessert for years and really like this basic recipe for it.  Two of my favorite fruits combined with ice cream...how can you go wrong.

Trying to think of other uses for the syrup - martini, more poaching... This is too delicious!

It is soo simple to make, but taste like you spent hours on it! Fabulous!! Will make for friends and family anytime. I also didn't strain the raspberries and it was still great!

I made this for the first time and loved it. My boyfriend could not stop eating this.  I used fat free frozen vanilla yogurt instead of ice cream, but we didn't miss the fat. I saved the syrup from the peaches and plan to reuse it for next time.    

I just saw her show last summer where she made this.  The peaches were in season and I made it.  Wonderful!  The peaches are in season again and I am making this again.  My whole family loves it.  The finished dish is so beautiful too.

This recipe turned out perfect. I used Haagen Dazs vanilla frozen yogurt and it is delicious.  Peaches are not in season here, yet, so my peaches were a little firm and not very flavorful...but once they cooked in the sugar bath, they were fantastic.

Made this during peach season for weeklong house guests and we slurped up every bit of it.  Not difficult to prepare, beautiful in the bowl and simplistic yet decadent.  You'll love every bite.  We ate ours with Wisconsin vanilla custard ice cream.  Even better!
Great show stopper recipe for a big get together...you could make everything ahead of time!

Easy to make and lots of wow factor. Straining sauce takes a bit of time but well worth the result.

Wake up to a breakfast complete with these raspberry swirl rolls.

Raspberry Swirl Rolls

c. whole milk

dry yeast

c. all-purpose flour

tbsp. unsalted butter, melted

kosher salt

Oil,

raspberry jam

lemon

c. frozen raspberries (do not thaw)

heavy cream,

sour cream

c. confectioners’ sugar, sifted

pure vanilla extract

Butter And Jam Thumbprints

unsalted butter (1 1/2 sticks), softened

sugar, plus more for rolling

vanilla bean, seeds scraped

raspberry, cherry or strawberry jam

How to Make Thumbprint Cookies | Butter and Jam Thumbprints

Butter and Jam Thumbprints

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 5 days.

Why is it that most of you 2 star bakers don't follow the directions provided or add, subtract or substitute ingredients? There are chemical processes that happen as these cookies bake. You wouldn't bake your first cake from scratch while adding "a touch of this or that" to personalize it, would you? Or maybe you would, and say hello to lumpy, doughy, burnt on one side, stuck in the pan, etc.
The cookies that spread out were over-mixed. Use a good quality jam or preserve. and real, salted butter, and the back of the ¼ tsp. to press the well in the cookie.
The rolling in sugar also builds an edge around the cookie to hold the sides from spreading. Any recipe: follow it exactly as written a few times. Then make it yours!


<span>These are AMAZING. Don't let the few bad comments fool you, I almost did. I think the problem people had with the jam falling through is either because they made the well too deep, flattened them too much, picked it up before they fully cooled or perhaps just didn't mix them properly. I had ZERO issues with spreading or breaking without chilling. Honestly, just follow the recipe and use a good quality jam because the cheap stuff is probably what can make it sickeningly sweet. The rolling in sugar is a must IMO for that beautiful color and texture.</span>

These cookies were so buttery, delicious. My husband loved it and I thought he would not. We always made chocolate chip cookies. That was it until I had to use the raspberry pie jam in my fridge and found this recipe. Thank you! This is a keeper!

This is a simple and delicious cookie. Directions are spot on.  I did chill my dough for 30 minutes. 

my dough was super soft and the cookies spread out

This cookie is a keeper, rolling in sugar gives it a carmelized flavor. They expanded much more than we anticipated, reading other reviews we probably should have left the dough rest in fridge for 30 min

<ul><li><span>We baked ours in Wilton baking pans and they only needed 10 minutes. They spread a lot more than we’d hoped - next time I’ll make the well wider! Very tasty.  Wish I could post a pic!</span><br /></li></ul>

This recipe is a tragedy! Such perfectly formed, pretty thumbprints going in... and squashed pancakes with comical puddles of color in the center coming out.  <br /><br />The dough did feel quite buttery, so I chilled overnight before attempting to form and fill for baking.  Alas, all the precaution in the world wasn't going to save these cookies.  I think that the flour-butter ratio is off: probably could've safely added another 3/4 c flour.<br /><br />I will not be messing around with this recipe to find and fix the problem.  I am rather scandalized that it's posted as an actual thing that you can make and bake and be proud of.  It's breaking hearts all over the internet and should be removed from this site as a form of public service.<br /><br /> I was so devastated that I took before and after pictures after the first batch came out and before I put the second one in... I guess there's nowhere to post them.  <br /><br />Be wise, save a few tablespoons of jam, find another thumbprint recipe!

I don't know why so may people gave this a high rating, yet admitted that the dough went flat. If it doesn't hold it's shape, it's no good as a thumbprint! Big mess, waste of ingredients. If you need to make changes to it, then the recipe isn't good. Don't waste your time!

Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.

Berry Trifle

blueberries

lemon, juiced

cornstarch

whipping cream

(11-ounce) lemon curd

store bought pound cake, sliced 1/2-inch thick

Berry Trifle: Food Network

Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

Wow..this is the best trifle I have ever had. (I used Ina Garten's recipe for lemon curd. It was pretty easy to make). Ive made the trifle 2x..once I replaced the strawberries with peaches. It was amazing both ways. <div>Side note, the serving size is not 4--as shown in recipe. It is easily large enough for 8-10 people.</div>

<p>I was watching the video and noticed that he did not add lemon curd in the video.  He adds the vanilla, then sugar and finally the whipping cream.  Why is the video different from the recipe?  I would like to make this but I am not sure about the lemon curd.  Please advise.</p><div><br /></div>

This recipe is delicious   I have made recipe 3 times<div><br /></div><div>1st time I was unable to find Lemon Curd so I used Lemon Pie filling.  It was good and had a good consistency</div><div>2nd time I used Trader Joe's Lemon Curd--this lemon curd was the best---stirred into the whipping cream smoothly</div><div>3rd time I used Dichinson's Lemon Curd from Safeway/Vons---this was the worst to stir in--lots of lumps.  The whipping cream tastes good but was lumpy and the consistency was not as good as Trader Joes's</div><div>My advice is to use Lemon Pie filling if you do not have a Trader Joes's close to you.</div><div>Also--1 quart of whip cream is a lot so I use 2 10 oz of the lemon curd--the whipping cream stands up better with more Lemon Curd</div><div><br /></div><div><br /></div>

I made this recipe for Christmas. It's absolutely wonderful. It has the lightness you want from the whipped cream and the sweetness and tanginess from the berry sauce. Very close to my Mom's truffle (she's a pastry chef). It is easy and quick especially if you choose to get store bought pound cake. I made my own cake as my family loves it. My guests really enjoyed it. 

Just made this recipe last night and it turned out wonderful. <div>Would highly recommend to put your whipping cream in the freezer for 10 minutes before whipping to have it come together faster.</div>

This dessert was met with rave reviews. It was easy to assemble and ingredients were readily available. This serves way more than 4 people. It would easily serve 8-10 as called for in this recipe. 

this is a spectacular trifle, a gorgeous dessert to serve in any setting. I think I'll add some pieces of fresh summer peach to the mix next time I make it, and perhaps some framboise if I want to go slightly boozy, but this is PERFECT as is. Anything but a "mere" trifle!<br />

I have not made this yet, but intend to. I have given it a rating because one is required to in order to make comment. I gave it 5 stars because it looks and sounds so good. My comment is this: if there is an error in the recipe why the heck doesn't food network fix it for heavens sake? Quite obviously the whipping cream is supposed to be 1 cup, not 1 quart, so somebody should make this correction and then delete the posts that point it out. It is very misleading and an incorrect recipe will make an expensive mistake for someone who might not have time to read all of the reviews. Somebody at Food Network should have enough sense to do this without a reader pointing it out. You want people to have confidence in the recipes, right? It would be really upsetting to pay $4.00 or $5.00 for lemon curd and have my cream mixture ruined by using 3 times too much whipping cream!,,

I made this recipe for Father’s Day. I followed directions and made it in a trifle dish. The Lemon Curd was the difference in a good trifle and a fabulous one. I served 9 people and most had several servings. Yum!

We did it for a Easter and everyone had thirds the taste was absolutely amazing 

https://www.foodnetwork.com/videos/tylers-ultimate-berry-trifle-0169331

Lemon gives Tyler's Ultimate Berry Trifle an extra punch of sunny flavor.

Tyler's Ultimate Berry Trifle

Mixed Berry Pavlova

egg whites,

white wine vinegar

Whipped

strawberries,

Triple Raspberry Sauce, recipe follows

heavy cream

raspberry jam (12-ounce jar)

framboise liqueur

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Worst pav recipie ever!  Why would you set the oven so low???  I figured Ina know what she was doing but this is my first pav fail.  

What a disaster! I used a different recipe in the past but I thought I would try this one - it's by barefoot contessa, after all, must be very good. The meringue looked good on the outside after baking it according to the instructions, however it was leaking and completely raw on the inside. It was stuck to parchment paper so I couldn't even transfer it to the platter. Ended up putting whip cream and berries on top and serving it to my guests since it was thanksgiving and all the stores were closed to get a different dessert! The taste was ok - it's hard to spoil whip cream and berries - although I thought the meringue was too sweet. I would definitely reduce the amount of sugar. I wish I read the reviews before using this recipe. Can't believe I wasted so much time and product. I went back to my original recipe  (less sugar, baking time 1 hour at 300), and it turned our perfect - the meringue is fluffy, crispy on the outside and slightly soft on the inside. 

I'm not sure why all the reviews are claiming the temperature is wrong. I have made this several times and it comes out perfect exactly as written. Pavlova is supposed to be soft (though never runny) in the middle. <div><br /></div><div>My guess is those that are having issues aren't beating the egg whites to the correct point (either over or under beating) or that they opened the oven at some point in the baking process. </div>

Love Ina and this was my first recipe that failed.  So sad...Did every step she said but when this was done it was beautiful on the outside and weepy and not set on the inside.  Didn't stop us from trying it and it was tasty but a bit of a disaster inside.  Will try at a higher temp next time.  

i have made this recipe twice. The first time was a complete failure. I decided to try again, taking the advice of another reviewer to set the oven temp at 300F. This time my pavlova was a success! It bake for about an hour and fifteen minutes. I so wish that The Food Network corrected recipes with errors.

Oven not warm enough . I have made pavlova many times but it needs a warmer oxen to start off. 

I wish I had read reviews before attempting this...I followed the recipe exactly (except I had 6 egg whites leftover &amp; didn't have white wine vinegar so used red wine vinegar instead). I am completely disappointed, as the meringue was absolutely beautiful when I put it on the baking sheet. Then I pulled it had leaked, and did not have a hard shell. When I inverted it onto the plate, what a mess! Food Network, if it's supposed to be 300° please amend the recipe! 

The temperature is expressed in the wrong way, it should be 180°C or 300°F. I tried and it didn't cook through. I checked other recipes and they were all the same except the temperature was different. I would have given it more stars if the temperature was correct.

<div>This recipe is delicious AND correct.</div>I've made this recipe twice, in two different ovens. Both times, I set the temperature to 180 F. My first attempt was in my reliable gas oven, and it came out PERFECTLY. The top and bottom were crisp, like a meringue cookie, and the center was soft and set. <div>The second attempt was in my mom's electric, and the oven did NOT maintain the 180. We checked it throughout baking (without opening the door!), and the temperature kept dropping so much/so quickly that we ultimately brought it up to 225 for the last 40 min or so. In the end, the top and center were perfect (crisp top, soft/set center), but the bottom was still very soft. </div><div>I tend to think that a lot of ovens might just not handle maintaining 180 for 1.5 hours. I'm not sure what the solution would be, but I would not recommend 300. I think that if you bake at that temperature for 1.5 hrs you will have one giant meringue cookie, and that's not what you want.  </div>

People! If it sticks, its not done! give it a few more minutes. That's meringue 101.

https://www.foodnetwork.com/videos/mixed-berry-pavlova-0136771

Ina makes a Pavlova, a cloud of meringue, whipped cream and mixed berries.

Duck Breast with Berry Sauce

duck breast

Salt and black pepper

balsamic vinegar

red wine

stock

brown sugar

rosemary

berries: blueberries, raspberries, or blackberries

butter

Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.

To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

The sauce is really delicious. A little sweet. A little sour. I think it will be my go to for duck, steak and pork. I used a little less sugar than called for.

I brined my duck for 12 hrs, with oj added.....EXCELLENT!!!

Can't say anything for the duck as I sous vide mine but the sauce though! I used blackberries and blueberries. Absolutely outrageous.

While the berry sauce is just great, I found the duck breast to be tougher than a $2 steak...     I cooked quality duck breasts from D'Artagnan according to directions, rested them while making the sauce, and served them whole like a steak.   They were medium rare, but just really, really tough.   In the future, I'll try serving the duck sliced thinly and fanned out on the plate with the sauce.     The D'Artagnan breasts were about 12oz each, so perhaps smaller ones wouldn't have the same problem.    Disappointing meal, although the berry sauce went great with the wild rice side dish.

The sauce was delicious, I made it to accompany my roast duck, chose not to do just the breasts. Excellent! Sauce would also go great with a pork tenderloin, which I will try my leftover sauce on

This was absolutely delicious and worked according to the timing.  I couldn't get any of the berries so substituted with strawberries.  The two reductions concentrated the flavors well. Do not skimp.  Use only balsamic vinegar.

Very, very tasty, loved this dish sooooo much...

Just did this recipe tonight and was so happy. This is one of those dishes that makes my palate just giggle with glee :

Dutch Baby Pancake with Raspberry-Orange Coulis

orange zest

eggs

unsalted butter,

For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)

For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.

Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.

Serve the Dutch baby with the raspberry coulis.

It was amazing! I followed it to the T. Slid right off the cast iron  

Added 1 tbs sugar and 1 tsp pumpkin pie spice to batter.... Otherwise kept everything the same.  Fantastic!!!!  Whole house smells yummy and this had a crispy outside and tender inside.... Than you V!!

I have made Dutch Babies and Yorkshire Pudding for years, and this was a good, straightforward recipe. Perfect breakfast for Mother's Day! Everything was easy to put together.  I accidentally doubled the orange zest in the coulis, but it was still great!  My wife suggested topping orange sherbet with the coulis. I think we're going to making a run to the store later today!

So easy and so delicious. We make this almost every weekend! 

I’ve made this recipe twice and it is amazing! It comes out perfectly. I didn’t have raspberries but made the syrup with frozen organic berries. My family has a new love. This will be a regular.

Nice and easy.  I have mini cast iron skillets that I use so it’s a personal Dutch baby.  The batter even holds in the fridge so it is easy for nights when everyone is on a different schedule.<br />

Love this recipe! Haven’t made the coulis but I use it for the Dutch Baby and it turns out perfect every time!

we absolutely loved these! so easy to make! very decadent. 

Raspberry Souffle

raspberry liqueur,

raspberries,

cream of tartar

Marc Murphy’s Raspberry Soufflé, as seen on Guy’s Ranch Kitchen Season 4.

Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.

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