How To make Easy Raspberry Chiffon Pie
1 Pie crust
2 c Cream, heavy
6 oz Cheese, cream; softened
2 ts Extract, vanilla
10 oz Fruit spread, raspberry
Raspberries; optional Leaves, mint; optional Preheat oven to 375. Roll out pastry to 11" circle; line 9" pie plate. Trim and flute edges; prick bottom and sides with fork. Bake 15 minutes, until golden brown. Cool completely on wire rack. Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently. Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled pie crust. Chill at least 2 hours. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired. Nutrition information per slice: 475 calories, 4 gm protein, 33 gm carbohydrate, 37 gm fat, 73% of calories from fat, 112 mg cholesterol, 191 mg sodium, 3/4 diabetic starch/bread exchange, 7-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Torte Raspberry Pie Easy Recipe! ???? 31 Days of Pie - Day 01
I’m kicking off my 31 Days of Pie with this tangy and refreshing Torte Raspberry Pie inspired by the first book in my Bakeshop Mystery cozy mystery series, MEET YOUR BAKER. In the book the protagonist, Juliet, spends a whole afternoon making fresh, artisan raspberry jam only to find a dead body the next morning sprawled out on the floor next to several broken jars of her gorgeous and delicious jam.
INGREDIENTS:
* 1 pie crust (you can pre-bake and cool a traditional pie crust or substitute with a graham cracker or shortbread crust)
* 3-4 cups fresh raspberries—washed and dried
* 1 cup water
* ¼ cup sugar
* 1 tsp cornstarch
* 1 box of raspberry gelatin
DIRECTIONS:
Bake pie crust and set aside to cool. Rinse raspberries and pat them dry with a towel. Add water, sugar, and cornstarch to pan and whisk together on medium heat for three to five minutes. Add raspberry gelatin. Whisk until the mixture begins to thicken. Arrange raspberries in cooled crust. Pour mixture over the top of raspberries. Refrigerate for two to three hours. Serve with a scoop of vanilla bean ice cream.
GIVEAWAY: While you're baking your pie, how about a chance to win some mystery books??
The 9th book in my Bakeshop Mystery cozy mystery series, LIVE & LET PIE, releases on December 31, 2018. This date is important for two reasons: It marks the release of my 21st book and it’s also my 21st anniversary! ????
In honor of both these milestones, I’m going to give one lucky reader a signed copy of all 21 of my published books! See the link below for entry details and be sure to check back every day this month for a new pie video and recipe!
Happy reading AND baking!
Ellie
Legal stuff: Promotion runs until 11:59 PM PT Monday, 12/31/2018. One (1) winner will be chosen at random from eligible entries. Promotion is in no way sponsored, endorsed, or administered by, or associated with, YouTube.
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Meet Your Baker -
A Batter of Life and Death -
On Thin Icing -
Caught Bread Handed -
Fudge & Jury -
A Crime of Passionfruit -
Another One Bites the Crust -
Til Death Do Us Tart -
Live and Let Pie (coming Dec 31, 2018!) -
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Sloan will return in 2019 in book #3 in the series, which is in editing right now!
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If you are new to my channel here's a little bit about me: I'm Ellie Alexander (also writing as Kate Dyer-Seeley). I'm a proud mom, wife, and mystery author living in the beautiful small town of Ashland, Oregon tucked into the mountains of the Pacific Northwest. I write multiple mystery series for both St. Martins Press/Macmillan and Kensington Books. I love being able to share my experiences and knowledge with readers and fans through video and will be posting new ones every week, so make sure to SUBSCRIBE so you don't miss anything!
Happy reading,
Ellie
Mark 嫂 49, raspberry chiffon cake! 紅草莓雪芳蛋糕!不倒下來,高高的!
Recipe:
Bake at 170C 15 mins then 150C 20-25mins
A) 5 egg yolks (L)
60g caster sugar
120ml Fresh Raspberry juice
1 tsp raspberry extract
Red food colouring (optional)
30ml olive oil
B) 100g all purpose flour
1 tsp baking powder
Pinch of salt
C) 5 egg white (L)
1/8 cream of tar tar
60g caster sugar
Pumpkin Chiffon Pie
Everyone at your holiday table will love this creamy, fluffy, delicate Pumpkin Chiffon Pie. An easy no bake recipe! (Except 5 minutes for the gingersnap crust)
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
INGREDIENTS
For the Crust
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
For the Filling
►1 envelope unflavored powdered gelatin 2 ½ teaspoons
►3 large eggs yolks and whites separated
►¾ cup granulated sugar divided
►1 ¼ cups unsweetened pumpkin puree or fresh cooked pumpkin, 300g
►½ cup whole milk
►1 teaspoon ground cinnamon
►¼ teaspoon ground nutmeg
►½ teaspoon kosher salt
►Lightly sweetened freshly whipped cream for serving, optional
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Very Raspberry Pie
This is a magnificent pie--piled high with glazed, luscious, fresh raspberries atop layers of chocolate and PHILLY Cream Cheese. It is a feast for the eyes, as well as the taste buds!
I Almost Gave Up On This Raspberry Cake Recipe | Bon Appétit
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish writing it.
See the full recipe here:
Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: LJ D’Arpa
Host: Shilpa Uskokovic
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Mike Guggino
Production Assistant: Anna Maite Bonis Kaplan
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Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.