Recipes Included On This Page Raspberry Brownies Raspberry Dressing Raspberry Soup Ratatouille Rhubarb Dessert Bars Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Brownies Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bars Cookies Desserts Fruit Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks unsalted butter -- softened/8 oz. 1 1/4 c Granulated sugar 1/2 c firmly packed light brown sugar 4 Eggs 1/2 c Unsweetened cocoa powder 1 tb Raspberry brandy or Grand Marnier -- optional 1 t Vanilla extract 1/4 t Salt 1 1/4 c Flour 1 (6 oz) basket fresh Raspberries or 1 1/2 c Frozen raspberries -- do not defrost GLAZE: 4 oz Bittersweet chocolate -- chopped 2 tb Unsalted butter -- cut into pieces 1 t Powdered sugar Lightly grease a 9 x 13-inch baking pan; set aside. In the large bowl of an electric mixer, cream the butter with the granulated and brown sugars until fluffy. Mix in the eggs, one at a time, beating well after each addition. Beat in the cocoa, brandy, vanilla, and salt. Add the flour, beating just until blended; do not overbeat. Stir in the raspberries. Transfer the batter to the prepared pan and bake in a preheated 325 degree F. oven 30 to 35 minutes, or until the brownies test done. Transfer to a rack and cool. To prepare the glaze: In a small heavy saucepan, combine the bittersweet chocolate and butter. Melt over low heat. Cool a few minutes and then drizzle the chocolate over the brownies with your fingers, working back and forth in a random pattern. Let the glaze set and dust with powdered sugar before cutting. Shared with FareShare 5-99 and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c. Olive oil 3 T Rasp. Vinegar 1 T raspberry jam 1 T minced shallots 1/2 T. Dijon Mustard Wisk all ing. together and use right away or fridge it for up to 3 days. Posted on FareShare 5-99 by Angenene <JTS13@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Desserts Raspberries Soups,Stocks & Chowder Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pkg. frozen raspberry -- (10 oz) thawed 2 cups good red wine - Cabernet Sauvignon works well 3 cinnamon sticks 2 tsp cornstarch 1 pint vanilla ice cream Place raspberries, wine and cin. stick in a saucepan, bring to a boil. reduce heat and simmer gently for 15 min. Mix cornstarch with 1/2 cup water and gradually stir into soup. Cook until thickened. Cover and chill. When cold, remove cin and press soup in batches through a sieve with a spoon to remove the seeds. To serve put 3 to 5 melon ballers full of ice cream in each bowl and add soup. Posted on FareShare 5-99 by Angenene <JTS13@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ratatouille - Ivillage Recipe By : Fran Clinton, Quick and Easy ivillage.com 1999 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eggplant Squash Tomatoes Volume 2-5 May '99 Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups diced yellow squash 1 large shallot -- sliced 2 cups diced eggplant 4 tablespoons olive oil 2 tablespoons capers 14 ounces stewed tomatoes 10 basil leaves 1/2 cup sun-dried tomatoes -- sliced Over medium-high heat, heat 2 tablespoons olive oil in a saute pan until hot and add eggplant. Stir eggplant while cooking and add the remaining oil. Saute eggplant until it begins to turn translucent and add shallots and squash. Continue to saute until eggplant and squash begin to turn light brown. Add remaining ingredients and continue to cook until tomatoes begin to boil, lower heat to medium low, and simmer for about 5 minutes. Serve as an appetizer on toasted French bread or as a main dish over rice or penne pasta. This would also be nice as a side dish to broiled lamb chops or grilled chicken. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Dessert Bars Recipe By : unknown Serving Size : 9 Preparation Time :0:30 Categories : Desserts Rhubarb Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- (firm) 1 cup flour 1 teaspoon sugar 3 eggs -- separated 1 cup sugar 2 tablespoons flour 1/2 cup milk 2 1/2 cups rhubarb 1/3 cup sugar 1 teaspoon vanilla 1/4 cup coconut -- (optional) Preheat oven to 350°. Mix butter, flour and sugar. Press into ungreased 9x9 pan. Bake 10 minutes. Mix yolks, one cup sugar, flour and milk. Stir in rhubarb. Pour over crust. Bake 45 minutes. Beat egg white until foamy then beat in sugar until stiff and glossy. Beat in vanilla. Spread over rhubarb. Sprinkle with coconut. Bake for 10 minutes. Posted on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This is our favorite rhubarb dessert. I like this better without the coconut. I usually double this and use a 9x13 pan. Even people who hate rhubarb love this dessert! Sandy in Saint Paul Message From "Arenz, Sandy" <Sandy.Arenz@mts.com> to The TNT Recipes List. Bobbie's Notes: This was wonderful. Tastes like a Rhubarb Custard Meringue Pie.