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January 2019

Desserts Recipes

Basic Recipes

Hazelnut Praline Buttercream Master Chefs

Hazelnut Praline Buttercream Master Chefs Recipe
1 c Milk 4 Egg yolks 1/3 c Sugar, plus 1 tb Sugar 1 c Butter, unsalted, at room temperatu...

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Ruby Razz Crunch Recipe

Ruby Razz Crunch recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ruby Razz Crunch recipe  PDF


1 pk (10 oz.) thawed frozen red
raspberries (reserve 1/4 cup for Bake at 325 for 55 to 65 minutes Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large) and topping). Combine fruit, set aside. Mi : the fruit juices and measure 1 cup, adding water if necessary. Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan. Blend in fruit juices. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat cover. Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown sugar 1 cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted butter until mi ture resembles coarse crumbs. Press two thirds of crumb mi ture firmly into 9 9 pan. Cover with drained fruit mi ture and the thickened fruit juice. Sprinkle with remaining crumb mi ture. Bake until golden brown. Cool slightly in pan before cutting into squares. Serve warm or cold with mounds of topping. Pink Frozen cream topping: Beat 1 cup whipping cream until thickened add 1/4 cup sugar, the reserved 1/4 cup raspberries and 1 to 3 drops of red
food coloring. Continue beating until stiff. Drop in mounds on wa ed paper or aluminum foil freeze until firm. (If desired, serve unfrozen.) From: Senior Second Prize Winner by Mrs. C.W. Myers, Fort Collins, Colorado 8 th Pillsbury Grand National Shared By: Pat Stockett

Ruby Razz Crunch recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
154 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Ruby Razz Crunch recipe  PDF   Desserts recipes RSS   Thumsb up

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Peppy Panini
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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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