PLEASE ANSWER! :) any ideas for breakfast foods that include raspberries?!
so me and my family just went raspberry picking and we ended up picking like 4-5 pounds of raspberries! raspberries go bad quickly so i need some quick and easy breakfast ideas that involve raspberries! thanks!Www@FoodAQ@Com
Answers:
there are lots of breakfast foods you can make with raspberries!. here are a few simple breakfast recipes for you to try!. i also included some other raspberry recipes you might want to try!. enjoy!
Fresh Berry Coffeecake
INGREDIENTS:
2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream 1/4 cup butter, melted
2 teaspoons vanilla extract
2 eggs
2 cups toasted, chopped
pecans
2 teaspoons milk
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!. Spray a 10 inch Bundt cake pan with non-stick cooking spray!.
2!. Stir together raspberries and brown sugar; set aside!. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside!.
3!. In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla!. Beat in eggs one at a time!. Stir in flour mixture just until moist!.
4!. Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter!. Pour on the remaining berries and remaining cup of pecans!. Spread the remaining batter over the berries!.
5!. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean!. While cake bakes, mix the frosting!. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar!. Remove cake from pan and let cool 20 minutes before frosting!.
Berry Yogurt Crunch
INGREDIENTS:
3 cups plain low-fat yogurt
1 (1!.5 ounce) envelope instant
sugar-free vanilla pudding mix
2 cups blueberries, raspberries
and sliced strawberries, mixed
3/4 cup wheat and barley
nugget cereal (e!.g!. Grape- Nuts?)
1 cup blueberries, raspberries
and sliced strawberries, mixed
1 tablespoon white sugar
1 tablespoon fresh lemon juice
1/2 cup sweetened whipped
cream for garnish (optional)
DIRECTIONS:
1!. Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes!. Stir in 2 cups of the mixed berries and the cereal until blended!. Pour the yogurt and berry mixture into a 9 inch pie plate!. Cover with plastic wrap, and refrigerate 2 hours!.
2!. Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork!. Stir in the sugar and lemon juice!. Set mixture aside at room temperature!.
3!. Spoon chilled berry-yogurt mixture into serving dishes!. Top with a spoonful of mashed berries, and whipped cream, if desired!.
Raspberry Cheesecake Stuffed French Toast
INGREDIENTS:
1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree 4 ounces cream cheese,
softened
1 loaf French bread, cut into 1
inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping
DIRECTIONS:
1!. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended!. Set aside!. In a separate bowl, cream together raspberry puree and cream cheese until smooth!. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half!.
2!. Melt butter over medium heat in a large skillet or griddle!. Dip bread into egg mixture, coating thoroughly!. Cook until well-browned on both sides, about 5 minutes!. Dust with confectioners' sugar and nutmeg!. Serve immediately!.
Raspberry Cup Cakes
INGREDIENTS:
3/4 cup graham cracker
crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries,
crushed 1/2 (8 ounce) package cream
cheese
10 1/2 fluid ounces sweetened
condensed milk
1 cup frozen whipped topping,
thawed
DIRECTIONS:
1!. Line a 12 cup muffin pan with paper cup liners!. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend!. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners!. Press mixture with a spoon to firm bottom!. Puree raspberries and set aside!.
2!. Beat cream cheese until fluffy!. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended!. Fold in whipped topping!.
3!. Spoon evenly into baking cups!. Freeze for at least 5 hours!. When ready to serve, remove paper liners!. Invert cakes onto individual serving plates!. Drizzle remaining raspberry puree over cakes!. Garnish with a few whole raspberries!. Serve frozen!.
Fresh Raspberry Pie
INGREDIENTS:
4 cups fresh raspberries,
divided
1/3 cup water
3/4 cup sugar 7 1/2 teaspoons cornstarch
Dash salt
1 (9 inch) pastry shell, baked
Whipped cream
DIRECTIONS:
1!. In a saucepan, crush 1 cup of berries!. Add water; simmer for 3 minutes!. Strain, reserving juice; discard pulp and seeds!. Add enough water to juice to measure 1 cup liquid!. In a saucepan, combine sugar, cornstarch and salt!. Slowly stir in raspberry liquid!. bring to a boil; cook and stir for 2 minutes or until thickened!. Remove from the heat; cool slightly!.
2!. Place remaining raspberries in pastry shell; pour glaze over top!. Refrigerate for 2-3 hours or unto set!. Serve with whipped cream if desired!.
Berries 'n' Cream
INGREDIENTS:
3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream 1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
DIRECTIONS:
1!. In a bowl, whisk the sour cream and brown sugar!. Stir in ice cream!. Refrigerate!. In a chilled mixing bowl, beat whipping cream until it begins to thicken!. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved!. Fold in sour cream mixture and berries!. Pour into serving dishes!. Serve immediately or refrigerate!.
Frozen Raspberry Cheesecakes
INGREDIENTS:
1/4 cup crushed shortbread
cookies
1 tablespoon butter, melted
1 1/2 ounces cream cheese,
softened
3 tablespoons sweetened condensed milk
1 tablespoon lemon juice
1/3 cup raspberry sherbet,
softened
1/4 cup fresh raspberries
DIRECTIONS:
1!. In a small bowl, combine the cookie crumbs and butter!. Press onto the bottom of a 4-in!. springform pan coated with nonstick cooking spray!. Freeze for 10 minutes!. In a small bowl, combine the cream cheese, milk and lemon juice until blended!. Spread over crust!. Freeze for 2 hours or until firm!.
2!. Spread sherbet over cream cheese layer; freeze 2 hours longer!. Top with raspberries!.Www@FoodAQ@Com
Fresh Berry Coffeecake
INGREDIENTS:
2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream 1/4 cup butter, melted
2 teaspoons vanilla extract
2 eggs
2 cups toasted, chopped
pecans
2 teaspoons milk
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!. Spray a 10 inch Bundt cake pan with non-stick cooking spray!.
2!. Stir together raspberries and brown sugar; set aside!. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside!.
3!. In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla!. Beat in eggs one at a time!. Stir in flour mixture just until moist!.
4!. Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter!. Pour on the remaining berries and remaining cup of pecans!. Spread the remaining batter over the berries!.
5!. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean!. While cake bakes, mix the frosting!. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar!. Remove cake from pan and let cool 20 minutes before frosting!.
Berry Yogurt Crunch
INGREDIENTS:
3 cups plain low-fat yogurt
1 (1!.5 ounce) envelope instant
sugar-free vanilla pudding mix
2 cups blueberries, raspberries
and sliced strawberries, mixed
3/4 cup wheat and barley
nugget cereal (e!.g!. Grape- Nuts?)
1 cup blueberries, raspberries
and sliced strawberries, mixed
1 tablespoon white sugar
1 tablespoon fresh lemon juice
1/2 cup sweetened whipped
cream for garnish (optional)
DIRECTIONS:
1!. Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes!. Stir in 2 cups of the mixed berries and the cereal until blended!. Pour the yogurt and berry mixture into a 9 inch pie plate!. Cover with plastic wrap, and refrigerate 2 hours!.
2!. Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork!. Stir in the sugar and lemon juice!. Set mixture aside at room temperature!.
3!. Spoon chilled berry-yogurt mixture into serving dishes!. Top with a spoonful of mashed berries, and whipped cream, if desired!.
Raspberry Cheesecake Stuffed French Toast
INGREDIENTS:
1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree 4 ounces cream cheese,
softened
1 loaf French bread, cut into 1
inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping
DIRECTIONS:
1!. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended!. Set aside!. In a separate bowl, cream together raspberry puree and cream cheese until smooth!. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half!.
2!. Melt butter over medium heat in a large skillet or griddle!. Dip bread into egg mixture, coating thoroughly!. Cook until well-browned on both sides, about 5 minutes!. Dust with confectioners' sugar and nutmeg!. Serve immediately!.
Raspberry Cup Cakes
INGREDIENTS:
3/4 cup graham cracker
crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries,
crushed 1/2 (8 ounce) package cream
cheese
10 1/2 fluid ounces sweetened
condensed milk
1 cup frozen whipped topping,
thawed
DIRECTIONS:
1!. Line a 12 cup muffin pan with paper cup liners!. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend!. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners!. Press mixture with a spoon to firm bottom!. Puree raspberries and set aside!.
2!. Beat cream cheese until fluffy!. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended!. Fold in whipped topping!.
3!. Spoon evenly into baking cups!. Freeze for at least 5 hours!. When ready to serve, remove paper liners!. Invert cakes onto individual serving plates!. Drizzle remaining raspberry puree over cakes!. Garnish with a few whole raspberries!. Serve frozen!.
Fresh Raspberry Pie
INGREDIENTS:
4 cups fresh raspberries,
divided
1/3 cup water
3/4 cup sugar 7 1/2 teaspoons cornstarch
Dash salt
1 (9 inch) pastry shell, baked
Whipped cream
DIRECTIONS:
1!. In a saucepan, crush 1 cup of berries!. Add water; simmer for 3 minutes!. Strain, reserving juice; discard pulp and seeds!. Add enough water to juice to measure 1 cup liquid!. In a saucepan, combine sugar, cornstarch and salt!. Slowly stir in raspberry liquid!. bring to a boil; cook and stir for 2 minutes or until thickened!. Remove from the heat; cool slightly!.
2!. Place remaining raspberries in pastry shell; pour glaze over top!. Refrigerate for 2-3 hours or unto set!. Serve with whipped cream if desired!.
Berries 'n' Cream
INGREDIENTS:
3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream 1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
DIRECTIONS:
1!. In a bowl, whisk the sour cream and brown sugar!. Stir in ice cream!. Refrigerate!. In a chilled mixing bowl, beat whipping cream until it begins to thicken!. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved!. Fold in sour cream mixture and berries!. Pour into serving dishes!. Serve immediately or refrigerate!.
Frozen Raspberry Cheesecakes
INGREDIENTS:
1/4 cup crushed shortbread
cookies
1 tablespoon butter, melted
1 1/2 ounces cream cheese,
softened
3 tablespoons sweetened condensed milk
1 tablespoon lemon juice
1/3 cup raspberry sherbet,
softened
1/4 cup fresh raspberries
DIRECTIONS:
1!. In a small bowl, combine the cookie crumbs and butter!. Press onto the bottom of a 4-in!. springform pan coated with nonstick cooking spray!. Freeze for 10 minutes!. In a small bowl, combine the cream cheese, milk and lemon juice until blended!. Spread over crust!. Freeze for 2 hours or until firm!.
2!. Spread sherbet over cream cheese layer; freeze 2 hours longer!. Top with raspberries!.Www@FoodAQ@Com
Use any blueberry muffin or scone recipe, and substitute raspberries !.!.!.!.!.!. Make peach cobbler or pie and put raspberries in with the peaches !.!.!.!.!. Make fruit smoothies with vanilla or raspberry yogurt, raspberries, milk or juice & ice !.!.!. Put them in fruit salad !.!.!.!.Use in pancake or waffle batter (and put more on top) !.!.!.!. Puree raspberries for a sauce over pancakes, waffles, or ice cream
WALNUT RASPBERRY SPINACH SALAD
Carmelize walnut pieces (stir fry in sugar, until sugar melts & coats nuts)!.!.!.!.!.!.!.toss with fresh spinach leaves, fresh raspberries and sliced red onion !.!.!.!.!.Use storebought Walnut Raspberry Vignarette (or make your own with pureed raspberries)Www@FoodAQ@Com
WALNUT RASPBERRY SPINACH SALAD
Carmelize walnut pieces (stir fry in sugar, until sugar melts & coats nuts)!.!.!.!.!.!.!.toss with fresh spinach leaves, fresh raspberries and sliced red onion !.!.!.!.!.Use storebought Walnut Raspberry Vignarette (or make your own with pureed raspberries)Www@FoodAQ@Com
First, spread many of the berries out on a cookie sheet and freeze!. When frozen, pour into a zipper bag!. You'll have fresh berries whenever you need them w/o worrying about them spoiling!
Add respberries to oatmeal, cold cereal, scone dough, muffin batter, make fruit crumbs/crisps, stir into yogurt, raspberry jam (yum!), eat as-is with a splash of half and half over them, or make this casserole using rasp instead of blues!.
Blueberry-Stuffed French Toast Casserole
Nonstick cooking spray
9 eggs, beaten
2 cups milk
? cup melted butter
? cup maple syrup
12 cups cubed stale French bread
1 (8 oz!.) package cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
Blueberry Syrup or maple syrup (optional)
Preheat oven to 350oF!. Grease a 3-quart rectangular baking dish with cooking spray; set aside!.
In a smaller bowl combine eggs, milk, butter, and the ? cup maple syrup!. Whisk until combined!. Place bread cubes in large bowl; add cream cheese and the blueberries!. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread!. Pour into greased casserole dish!.
Bake 40 to 45 minutes or until a knife inserted near the center comes out clean!. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning!. Let stand 10 minutes before serving!. Cut in squares!. Serve with Blueberry Syrup or additional maple syrup, if desired!. Makes 12 servings!.
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Raspberry Cream Cheese Coffee Cake
2? cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1-1/2 teaspoons almond extract
FILLING:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam (**just mash up fresh berries, and add a couple Tbsp of sugar to that and use instead of jam**)
1/2 cup slivered almonds
In a large mixing bowl, combine flour and sugar!. Cut in butter as for pastry!. Remove 1 cup and set aside!. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well!. Spread in the bottom and 2 in!. up the sides of a 9-in!. springform pan!. For the filling, beat cream cheese, sugar and egg in a small bowl; mix well!. Pour over batter; spoon raspberry jam on top!. Sprinkle with almonds and reserved crumbs!. Bake at 350° for 55-60 minutes!. Let stand 15 minutes before removing sides from pan!.
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Add respberries to oatmeal, cold cereal, scone dough, muffin batter, make fruit crumbs/crisps, stir into yogurt, raspberry jam (yum!), eat as-is with a splash of half and half over them, or make this casserole using rasp instead of blues!.
Blueberry-Stuffed French Toast Casserole
Nonstick cooking spray
9 eggs, beaten
2 cups milk
? cup melted butter
? cup maple syrup
12 cups cubed stale French bread
1 (8 oz!.) package cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
Blueberry Syrup or maple syrup (optional)
Preheat oven to 350oF!. Grease a 3-quart rectangular baking dish with cooking spray; set aside!.
In a smaller bowl combine eggs, milk, butter, and the ? cup maple syrup!. Whisk until combined!. Place bread cubes in large bowl; add cream cheese and the blueberries!. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread!. Pour into greased casserole dish!.
Bake 40 to 45 minutes or until a knife inserted near the center comes out clean!. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning!. Let stand 10 minutes before serving!. Cut in squares!. Serve with Blueberry Syrup or additional maple syrup, if desired!. Makes 12 servings!.
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Raspberry Cream Cheese Coffee Cake
2? cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1-1/2 teaspoons almond extract
FILLING:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam (**just mash up fresh berries, and add a couple Tbsp of sugar to that and use instead of jam**)
1/2 cup slivered almonds
In a large mixing bowl, combine flour and sugar!. Cut in butter as for pastry!. Remove 1 cup and set aside!. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract; mix well!. Spread in the bottom and 2 in!. up the sides of a 9-in!. springform pan!. For the filling, beat cream cheese, sugar and egg in a small bowl; mix well!. Pour over batter; spoon raspberry jam on top!. Sprinkle with almonds and reserved crumbs!. Bake at 350° for 55-60 minutes!. Let stand 15 minutes before removing sides from pan!.
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Raspberry smoothies (I just use fruit, low-fat plain yogurt, a tiny bit of honey, and some ice in mine) would be good!.
You could also substitute them in any recipe that calls for other berries (pancakes, muffins, crepes, etc)!.Www@FoodAQ@Com
You could also substitute them in any recipe that calls for other berries (pancakes, muffins, crepes, etc)!.Www@FoodAQ@Com
mix them with a tbs of sugar and 2 tsp balsamic vinegar!. also a few cracks of black pepper!. Serve by itself, with strawberries, or with yogurt!. also wonderful over ice cream mmmmm!.Www@FoodAQ@Com
you can make muffins with rasberries in them, or even pancakes maybe!. If you don't like the sound of that, homemade rasberry coffee cake is SO good!. (: hope this helps!.Www@FoodAQ@Com
Make pancakes and put raspberries and whip cream on them!. Or you can also put them on french toast!. You can put them in your cereal!.Www@FoodAQ@Com
try blending them with a little sugar and heavy cream and making a soft whipped cream with them to put on pancakes!. Or make Raspberry ice cream with them if there are alot of them and ur trying to get rid of them fast!.Www@FoodAQ@Com
well you can use raspberries in pancakes,
on toast
in cereal!.!.!.
you can do a fresh muffin for breakfast and eat it warm!.!.!.!.Www@FoodAQ@Com
on toast
in cereal!.!.!.
you can do a fresh muffin for breakfast and eat it warm!.!.!.!.Www@FoodAQ@Com
Perhaps you should have them with creme fresh or make them into jam!. Or, have them eith your cereal!.Www@FoodAQ@Com
Tossed with granola and yogurt!. Delicious!.Www@FoodAQ@Com
top your cereal with them , add them to pancake or waffle batter or make muffins with themWww@FoodAQ@Com