*** A WORD FROM THE KITCHEN ***Sweets for your sweeties! Just a reminder you still have
time to whip up ideas for your sweetie fornext week. Why
not try this awesome RASPBERRY PIE which makes a beautiful
treat? Decorated with chocolate and whipped cream it makes
the perfect eye-catching dessert. It is kicked up just a
notch from the novice recipe the other day due to the piping
and chocolate garnish but it really isn't that difficult.
You can also easily make decorative chocolate curls by
using a vegetable peeler and peeling a strip of chocolate
off a chocolate block...when done slowly it comes off in
nice curls. I can't remember where I got this recipe but
it's definitely a delicious keeper for non-Valentine time
too.
Enjoy!
Marzee
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RECIPE: RASPBERRY PIE *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS
1/2 package refrigerated pie crusts (1 crust)
1 cup boiling water
1 3-ounce package raspberry gelatin
1/3 cup raspberry jam (seedless)
2 squares semi-sweet bakers chocolate
1 8-ounce container sour cream
1 8-punce container frozen whipped topping, thawed
1/2 pint fresh raspberries (about 1 cup)
Powdered sugar
DIRECTIONS:
Preheat oven to 425 degrees. Let pie crust stand at room
temperature for 15 minutes. Gently unfold onto lightly
loured surface and roll to an 11 1/2-inch circle. Place
crust in a deep dish pie plate, pressing dough into bottom
and up sides. Prick bottom and sides using a fork. Bake for
10-12 minutes or until golden brown. Cool completely.
Stir boiling water into gelatin in Small Batter Bowl; stir
at least 2 minutes until completely dissolved. Add jam; stir
until smooth. Cool until gelatin begins to thicken. Place
chocolate in a microwave safe bowl, uncovered and microwave
on high1- 1 1/2 minutes, stirring after each 20-second
interval or until chocolate is melted and smooth. Pour
chocolate into small resealable plastic food storage bag;
twist top of bag and secure. Cut a small tip off corner of
bag to allow chocolate to flow through. Pipe chocolate around
top edge of pie crust. Using remaining chocolate, pipe eight
heart-shaped decorations onto waxed paper; refrigerate 15
minutes or until set. Combine sour cream and 2 cups of the
whipped topping in a large bowl. Add gelatin mixture; whisk
until smooth. Reserve 1/3 cup raspberries; set aside. Sprinkle
remaining raspberries evenly over bottom of pie crust; pour
filling over berries. Chill at least 3 hours or until set.
Fill a pastry bad or decorator tool with remaining whipped
topping and pipe eight rosettes evenly around edge of pie.
Arrange chilled chocolate heart decorations between rosettes.
Place reserved berries in center and lightly sprinkle pie
with powdered sugar.
Yield: 8 servings
Category: Desserts
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MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
HOW TO MAKE AFTER-DINNER CHOCOLATE CUPS:* 3 oz. semi-sweet chocolate cut into pieces
* 8 to 10 miniature foil cups
Melt chocolate in a small saucepan over low heat,
stirring constantly. Brush insides of foil cups to
within 1/8 inch of top edge with melted chocolate.
Repeat until about 1/8- inch thick. Refrigerate 5 to
10 minutes or until chocolate is set. Apply second
layer of chocolate over the first layer. Refrigerate
until chocolate is very firm. Carefully peel foil
from chocolate. Store in covered container in
refrigerator or freezer until ready to use. Just
before serving, fill with your favorite after-dinner
liqueur.
Makes 8 to 10 chocolate cups.
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