Browse Items (3 total)
Sort by:
-
Cheesecake & Raspberry Sauce
CHEESECAKE & RASPBERRY SAUCE (Cooking Time: 10-13½ min.)
3/4 c. graham cracker crumbs
3/4 c. granulated sugar, divided
3 TB. butter or margarine
2 TB. Brown sugar
1 tsp. cinnamon
1 pkg. (8 oz.) cream cheese, cut in quarters
2 eggs
1 tsp. vanilla
1 c. dairy sour cream
Raspberry Sauce
Combine crumbs, 2 Tbs. granulated sugar, butter,
brown sugar, and cinnamon into 8" round microproof
cake dish. Cook on High for 1½-2 min. Stir to com-
bine. Press crumbs evenly over bottom and sides of
Card 1 Back:
cake dish.
Place cream cheese in small microproof bowl. Cook
on 50 (defrost) 1 min, or until softened. Gradually
beat in ½c. sugar until dissolved. Add eggs and va-
nilla; mix well. Pour into prepared crust. Cook on
High 6-8 min. or until nearly set in ceter, rotating
dish if cake is cooking unevenly.
Combine sour cream and remaining 2 Tbs. gran. sugar.
Blend well. Spread carefully and evenly over filling.
Cook on High 1½-2½ min., rotating after 1 min. Edges
should be set and center soft. Cool to room temp. Re-
frig. at least 12 hours. Serve Raspberry Sace with
sliced cake (6-8 servings.)
Card 2 Front:
RASPBERRY SAUCE (Cooking Time - 9-9½ minutes)
1 pkg. 10 oz. frozen raspberries
2 tsp. cornstarch
1 tsp. lemon juice
Place frozen berries in a 4-cup glass measure.
Cook on 50 (defrost) 3-3½ min. or until thawed. Drain
juice and reserve.
Combine cornstarch with 1 TB. raspberry juice; mix
to make a paste. Stir in remaining juice. Stir in
berries. Cook on High for 6 min., stirring every
1 min. Stir in lemon juice. Chill before serving.
Serve over ice cream, cheesecake, pudding, or butter
cake.
Yield: 3/4 cup
Card 2 Back: blank
---
# Cheesecake & Raspberry Sauce
*Makes 6–8 servings*
## Ingredients
### Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 2 Tbsp granulated sugar (from the divided 3/4 cup)
- 3 Tbsp butter or margarine
- 2 Tbsp brown sugar
- 1 tsp cinnamon
### Cheesecake Filling
- 1 pkg (8 oz) cream cheese, cut in quarters
- 1/2 cup granulated sugar (from the divided 3/4 cup)
- 2 eggs
- 1 tsp vanilla
### Sour Cream Topping
- 1 cup dairy sour cream
- 2 Tbsp granulated sugar (remaining from the divided 3/4 cup)
### Raspberry Sauce
- 1 pkg (10 oz) frozen raspberries
- 2 tsp cornstarch
- 1 tsp lemon juice
## Instructions
### Crust
1. Combine graham cracker crumbs, 2 Tbsp granulated sugar, butter or margarine, brown sugar, and cinnamon in an 8" round microproof cake dish.
2. Cook on High for 1-1/2 to 2 minutes. Stir to combine.
3. Press crumbs evenly over bottom and sides of cake dish.
### Cheesecake Filling
1. Place cream cheese in a small microproof bowl. Cook on 50 (defrost) 1 minute, or until softened.
2. Gradually beat in 1/2 cup sugar until dissolved.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
5. Cook on High 6–8 minutes, or until nearly set in center, rotating dish if cake is cooking unevenly.
### Sour Cream Topping
1. Combine sour cream and remaining 2 Tbsp granulated sugar. Blend well.
2. Spread carefully and evenly over filling.
3. Cook on High 1-1/2 to 2-1/2 minutes, rotating after 1 minute. Edges should be set and center soft.
4. Cool to room temperature. Refrigerate at least 12 hours.
### Raspberry Sauce
1. Place frozen berries in a 4-cup glass measure. Cook on 50 (defrost) 3 to 3-1/2 minutes, or until thawed. Drain juice and reserve.
2. Combine cornstarch with 1 Tbsp raspberry juice; mix to make a paste. Stir in remaining juice. Stir in berries.
3. Cook on High for 6 minutes, stirring every 1 minute.
4. Stir in lemon juice. Chill before serving.
### Assembly
1. Serve raspberry sauce over sliced cheesecake.
2. Raspberry sauce may also be served over ice cream, pudding, or butter cake. Yields 3/4 cup sauce. -
Raspberry Sherbet
raspberry sherbet
Boil together 3 minutes .........2 cups water
1 cup sugar
Soak 5 minutes .......................1 tablespoon gelatin in
Pour over hot syrup and stir until 1/4 cup cold water
dissolved.
Mash well .............................1 quart fresh or frozen raspberries
Add ...................................1/2 cup lemon juice
Strain and when cold fold in..........2 egg whites, stiffly beaten
Turn into a 1-gallon freezer and freeze using 3 parts ice to 1 part ice cream
salt. Repack and allow to ripen for 2 hours.
Recipe submitted by Jessie J. Davis Tested in
The American Home Kitchen
Back:
---
# Raspberry Sherbet
*From Jessie J. Davis and The American Home Kitchen*
## Ingredients
- 2 cups water
- 1 cup sugar
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 quart fresh or frozen raspberries
- 1/2 cup lemon juice
- 2 egg whites, stiffly beaten
## Instructions
1. Boil together the water and sugar for 3 minutes.
2. Soak the gelatin in 1/4 cup cold water for 5 minutes.
3. Pour the gelatin mixture over the hot syrup and stir until dissolved.
4. Mash the raspberries well and add the lemon juice.
5. Strain the raspberry mixture and when cold, fold in the stiffly beaten egg whites.
6. Turn into a 1-gallon freezer and freeze using 3 parts ice to 1 part ice cream salt.
7. Repack and allow to ripen for 2 hours. -
Lime-Pineapple Fluff
Lime-Pineapple Fluff
Sugared raspberries atop add just the
right flavor bouquet for this tangy gela-
tin whip—
1 No. 2 can (2½ cups) crushed
pineapple
• • •
1 envelope (1 tablespoon) un-
flavored gelatin
⅓ cup sugar
Dash salt
• • •
¼ cup lime juice
• • •
1 cup heavy cream, whipped
Few drops green food coloring
Drain pineapple and add enough
water to syrup to make 1½ cups.
Combine gelatin, sugar, and salt;
add syrup. Heat and stir till gela-
tin dissolves. Remove from heat;
add lime juice. Chill till partially
set; beat with rotary or electric
beater till light and fluffy. Fold in
drained pineapple and whipped
cream. Tint pale green with few
drops food coloring. Pour into 1-
quart mold. Chill till firm. Un-
mold. Top with additional whipped
cream and sweetened red raspber-
ries; or pass a bowl of thawed
frozen raspberries (a few crystals
Makes 6 to
Back:
remaining) for a sauce. Makes 6 to
8 servings.
---
# Lime-Pineapple Fluff
*Sugared raspberries atop add just the right flavor bouquet for this tangy gelatin whip—*
## Ingredients
- 1 No. 2 can (2 1/2 cups) crushed pineapple
- 1 envelope (1 Tbsp) unflavored gelatin
- 1/3 cup sugar
- Dash salt
- 1/4 cup lime juice
- 1 cup heavy cream, whipped
- Few drops green food coloring
## Instructions
1. Drain pineapple and add enough water to syrup to make 1 1/2 cups.
2. Combine gelatin, sugar, and salt; add syrup.
3. Heat and stir till gelatin dissolves.
4. Remove from heat; add lime juice.
5. Chill till partially set; beat with rotary or electric beater till light and fluffy.
6. Fold in drained pineapple and whipped cream.
7. Tint pale green with few drops food coloring.
8. Pour into 1-quart mold. Chill till firm.
9. Unmold. Top with additional whipped cream and sweetened red raspberries; or pass a bowl of thawed frozen raspberries (a few crystals remaining) for a sauce.
Makes 6 to 8 servings.