Text 18246, 71 rader
Skriven 2011-11-24 19:00:00 av Dave Drum (56833.cooking)
Ärende: BH&G 059
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Pie w/Chambord
 Categories: Pies, Pastry, Fruits, Booze, Dessert
      Yield: 6 servings
 
           Pastry for Single-Crust Pie
    3/4 c  Granulated sugar
      3 tb Cornstarch
      5 c  Unsweetened red raspberries
    1/4 c  Chambord;
           +=OR=+
      2 tb Orange liqueur
      1    3-ounce package cream cheese
           - softened
    1/3 c  Powdered sugar
    1/2 ts Vanilla
        ds Salt
    3/4 c  Whipping cream
           Fresh red raspberries (opt)
 
  Serve this colorful red raspberry, Chambord, and cream
  cheese pie recipe when family and friends gather during
  Christmas.
  
  Preheat oven to 375øF. Prepare Pastry for Single-Crust
  Pie. On a lightly floured surface, use your hands to
  slightly flatten dough. Roll dough from center to edge into
  a 12-inch circle. Wrap pastry circle around rolling pin;
  transfer to a 9-inch pie plate. Ease pastry into pie plate
  without stretching it. Trim pastry to 1/2 inch beyond edge
  of pie plate. Fold under extra pastry. Crimp edge as
  desired. Do not prick pastry.
  
  For filling: In a large bowl, combine granulated sugar
  and cornstarch. Add the 5 cups raspberries and the Chambord;
  toss gently to coat. (If using frozen raspberries, let
  mixture stand about 45 minutes or until berries are
  partially thawed, but still icy.) Transfer filling to crust.
  
  Cover edge of pie with foil to prevent overbrowning. Bake
  for 30 minutes (or 50 minutes for frozen fruit). Remove
  foil. Bake for 25 to 30 minutes more or until filling is
  bubbly almost to the center and pastry is golden brown. Cool
  on a wire rack.
  
  Before serving, in a medium bowl, beat cream cheese with
  an electric mixer on medium speed until smooth. Beat in
  powdered sugar, vanilla, and salt; set aside. In a large
  bowl, beat whipping cream on medium speed until soft peaks
  form (tips curl). Fold about 1/3 cup of the whipped cream
  into cream cheese mixture to lighten. Fold in the remaining
  whipped cream.
  
  Spread the whipped cream mixture over top of pie. If
  desired, sprinkle with additional fresh raspberries.
  
  Makes 8 servings.
  
  Better Homes & Gardens | November 2009
  
  MM Format by Dave Drum - 26 December 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Poets have been mysteriously silent on the subject of cheese-G.K.Chesterton
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