Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFruit - Raspberry - White Chocolate Raspberry Brownies
Famous Authors (View All Authors)
Fruit - Raspberry -  White Chocolate Raspberry Brownies Post by :Jeff_Moser Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3032

Click below to download : Fruit - Raspberry - White Chocolate Raspberry Brownies (Format : PDF)

Fruit - Raspberry - White Chocolate Raspberry Brownies

12-oz. Semi-sweet Chocolate
1/2 cup Butter or Margarine
4 large Eggs, lightly beaten
1 Tbs. Granulated Sugar
2 Tbs. All-purpose Flour
1/4 cup Almonds, chopped and toasted
4 tsp. Amaretto Liqueur

White Chocolate Sauce:
6 oz. White Chocolate
1 cup Whipping Cream, divided
3 Egg Yolks
2 Tbs. Granulated Sugar
2 Tbs. Amaretto Liqueur
1 tsp. Vanilla Extract

Raspberry Sauce:
1 cup fresh Raspberries
1/2 cup fresh Orange Juice
2 Tbs. fresh Lime Juice or Amaretto Liqueur
1/3 cup sifted Confectioner's Sugar

Pre-heat the oven to 375-F degrees and lightly coat two 8-inch round baking pans with non-stick cooking spray and a light dusting of flour.

In a medium saucepan, melt the semi-sweet chocolate and the butter together over medium-low heat until consistent in texture. Set aside to cool for at least 15 minutes.

In a small saucepan, blend together the eggs and sugar, then heat just long enough to warm through. Remove the mixture from the heat and transfer to a large mixing bowl. Using a handheld mixer, beat the mixture at high speed until the volume has quadrupled (usually about 5 minutes). Fold in the flour, and add the almonds and Amaretto (almond liqueur).

Stir about one-quarter cup of the egg mixture into the chocolate-and-butter mixture to lighten. Fold this chocolate concoction into the remaining egg mixture, and pour the resultant batter into the prepared cake pans, distributing it evenly.

Bake the brownies for about 18 to 20 minutes, or until a toothpick inserted into the center of the cakes is cleanly removed. Cool the brownies in their pans on a wire rack for about 10 minutes, then remove from the pans.

While the brownies are cooling, prepare the sauces:
Begin the White Chocolate Sauce by melting the white chocolate in a saucepan over very low heat; allow it to cool slightly.

In a separate small saucepan, blend one-third cup of the whipping cream with the egg yolks and sugar. Cook this mixture over low heat, stirring occasionally, until it will coat a metal spoon. Remove the sauce from the heat source and stir in the Amaretto and vanilla extract. Gradually stir in the melted white chocolate.

In a separate mixing bowl, beat the remaining two-thirds cup of whipping cream until soft peaks form. Fold the whipped cream into the white chocolate mixture to finish the White Chocolate Sauce. Cover and refrigerate.

To prepare the Raspberry Sauce, simply combine the raspberries, orange juice, lime juice or Amaretto, and confectioner's sugar in a blender and puree at high speed for one minute. Refrigerate the Raspberry Sauce to store.

To serve, crumble the brownies into bite-size pieces and present in individual dessert dishes filled three-quarters full. Top the brownies with the white chocolate sauce, then with a dribbling of the raspberry sauce. If desired, garnish with additional whole fresh raspberries.
If you like this book please share to your friends :

Fruit - Rhubarb -  Amish Rhubarb Raspberry Salad Fruit - Rhubarb - Amish Rhubarb Raspberry Salad

Fruit - Rhubarb -  Amish Rhubarb Raspberry Salad
3 cups of rhubarb, cut into pieces 1 cup water 1 cup of diced celery 1 cup of chopped nuts 1 cup of sugar 1 3-oz. package raspberry flavored Jello Cook rhubarb in the cup of water about 10 minutes until rhubarb is tender. Add the Jello and sugar. Stir until sugar is dissolved. Cool until syrupy, Add celery and nuts. Chill until firm. Do not try to mold this salad.

Fruit - Raspberry -  The Devil-made-me-drink-it Smoothie Fruit - Raspberry - The Devil-made-me-drink-it Smoothie

Fruit - Raspberry -  The Devil-made-me-drink-it Smoothie
Makes 2 servings 1/2 of a 1-pint (a generous cup) black or red raspberries or blackberries (reserve a few for garnish) 1 (8-ounce) container raspberry or blackberry yogurt 1/4 to 1/2 cup nonfat or regular half-and-half 1/2 cup boysenberry or raspberry sorbet, slightly softened 2 small scoops (about 1/3 cup each) vanilla-raspberry swirl frozen yogurt or ice cream These are creamy, like milkshakes, a beautiful deep pink if you use red raspberries, or purplish pink if you use black raspberries or blackberries. Serve for dessert, following a light dinner, such as grilled chicken salad. In blender, puree fruit with yogurt and