Pear Raspberry Dutch Baby

http://jessicaburns.com/2014/01/pear-raspberry-dutch-baby/?utm_source=rss&utm_medium=rss&utm_campaign=pear-raspberry-dutch-baby

2 pears, sliced
1 cup raspberries, fresh
¼ cup sugar
½ teaspoon cardamom
2 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon kosher salt
½ stick of butter

Heat the oven to 425 degrees.

Melt butter in an oven proof skillet. Add in sliced pears, raspberries, sugar and cardamom. Once coated, place in the oven for 10 minutes. Whisk eggs in a medium-sized bowl, adding in the milk, flour and salt. Mix until just smooth.

Quickly remove the skillet from the oven and pour batter onto the fruit and put back in the oven. You’ll want to do this very quickly as to ensure the skillet and oven do not loose heat.

Bake for 15 to 20 minutes or until the Dutch Baby is puffy and golden. Remove from the oven and dust with powdered sugar, slice and serve immediately.

Raspberry Lemon Ice Cream

https://www.seriouseats.com/recipes/2012/08/lemon-ginger-blackberry-swirl-ice-cream-recipe.html

Raspberries, no ginger, 4 yolks

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• Peels of two large lemons, removed with a vegetable peeler
• 3 tablespoons minced ginger
• 3 1/2 cups blackberries (about 18 ounces)
• 1 1/4 cup sugar, divided
• 3/4 teaspoon kosher salt, divided
• 6 egg yolks

1. 1.
   In a heavy saucepan, bring cream and milk to a simmer. Stir in lemon peels and ginger, cover, and remove from heat. Let steep for 1 hour.
2. 2.
   Purée blackberries in a blender or food processor just until they break apart into a liquid and no large chunks remain (see note). Slowly pour purée through a strainer and gently stir with a fork or whisk. Measure out 1 1/2 cups strained juice and discard blackberry pulp.
3. 3.
   In a heavy saucepan, bring strained blackberry juice to a simmer on medium heat and reduce to 1/2 cup, stirring frequently. Stir in 1/2 cup sugar and 1/4 teaspoon salt until dissolved. Transfer to a small container and chill in refrigerator.
4. 4.
   In a clean, heavy saucepan, whisk together 3/4 cups sugar with egg yolks until pale in color and thickened. When dairy finishes steeping, pour through a strainer into pot and whisk to combine with yolk-sugar mixture. Put saucepan on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon, but a finger swiped across the back leaves a clean line. Add 1/2 teaspoon salt. Pour through a stainer into an airtight container and refrigerate overnight.
5. 5.
   The next day, churn in ice cream maker according to manufacturer's instructions. While ice cream is churning, remove blackberry syrup from freezer and stir to loosen. Transfer 1/3 of finished ice cream into an airtight container, then quickly spread on half of syrup. Repeat, and top off with last 1/3 of ice cream. Chill in freezer until firm, at least three hours, preferably longer.

Lemon raspberry scones

https://www.mybakingaddiction.com/lemon-raspberry-scones/

INGREDIENTS

FOR THE SCONES

• 1/3 cup granulated sugar
• zest of two medium lemons
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2/3 cups fresh raspberries

FOR THE GLAZE

• 3 tablespoons unsalted butter; melted
• 1 cup confectioners’ sugar; sifted
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice

INSTRUCTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
3. Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
4. In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
6. Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.

NOTES

• Scones store well in an airtight container within the refrigerator for up to three days.

Lemon Raspberry Cheesecake

http://www.2teaspoons.com/lemon-raspberry-cheesecake/

INGREDIENTS
Crust
1 cup flour
½ cup butter, softened
¼ cup sugar
Zest of 1 lemon
Cheesecake
16 ounces cream cheese, softened
½ cup sugar
Zest and juice of 2 lemons
½ teaspoon vanilla
2 eggs
Raspberry Sauce
6 ounces raspberries
2 tablespoons sugar
Juice of 1 lemon
½ teaspoon vanilla



Preheat oven to 350 degrees F and line muffin tin with cupcake liners. Combine all ingredients for crust with hands until small pea sized crumbles form. Divide crust equally between muffin cups and press down with fingers. Bake crust until slightly brown, about 10 minutes. Set aside and allow to cool completely.
Cream the cream cheese using a stand mixer or a hand mixer on medium speed until fluffy, 1-2 minutes. Add lemon juice, lemon zest, vanilla, sugar and beat until there are no cream cheese lumps, 2-3 minutes. Add one egg at a time on low speed until fully combined.
Once crust has completely cooled, equally divide cheesecake mixture between muffin cups. Bake until cheesecake is almost set (it will jiggle and puff up), about 23-25 minutes. Let cool for 1 hour at room temperature, and then an additional 2 hours in the refrigerator.
Once cheesecakes are cooled, make raspberry topping by stirring all ingredients together in a small sauce pan. Simmer on low heat until ingredients combine to form a semi-thick sauce. Set aside and let cool to thicken completely. Top the cooled cheesecakes with raspberry sauce and enjoy!

Cheesecake Sauces

Strawberry Sauce
A la Pampered Chef

1 lb strawberries
1/4 c honey
Lime for zesting

1. Thick slice about 1 cup of strawberries, add about 1 tsp lime zest, 1/4 c honey
2. Microwave 2 minutes
3. Blend til smooth
4. Add rest of strawberries, cut as desired.
5. Super yum - not thick

Raspberry Sauce
Allrecipes (ish)

2 tbsp cornstarch
1 c cold water
6 oz raspberries
1/4 c sugar
(Lime zest)

1. Whisk cornstarch and cold water.
2.  Add raspberries, sugar, mix more.
3. Microwave 3-5 minutes, checking often
4. Purée with blender, then strain out seeds

Caramel Sauce
Moi

Sobey's caramel drizzler
Slices of ginger
Microwave