Best 12 Raspberry Butter Recipes

CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING

Steps:

• 1. Set oven rack in middle position and pre-heat to 350. 2. Spray 2 9-inch cake pans with non-stick spray, place parchment rounds on bottom of pans, spray parchment rounds, and dust whole pans with flour, tapping out excess (I used non-stick spray with flour) 3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended 4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs. 5. Add all but 1/2 Cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 Cup of milk mixture and beat 30 seconds more. Scrape down sides and beat another 20 seconds on medium. 6. Divide batter evenly between 2 pans, making sure batter is spread to sides and top is smooth. Arrange pans at least 3 inches apart and bake until toothpick inserted in center comes out clean, about 23-25 minutes 7. Let the cakes rest 3 minutes, loosen cake from sides of pan if necessary and invert onto wire racks. Reinvert and let cool completely, about 1 1/2 hour. 8. For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high, beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating 9. For the Filling: Combine 1/2 cup of frosting with the toasted chopped almonds and spread over the first layer. Carefully spread the jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. If enough frosting left over, pipe around perimeter of cake at base and top. 10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.

RASPBERRY-MOCHI BUTTER CAKE WITH MATCHA GLAZE

Steps:

• Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
• Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
• Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
• Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
• Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
• Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
• Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.

RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST

Steps:

• For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
• For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
• Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.

RASPBERRY NUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
• Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
• In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
• In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

RASPBERRY BREAD & BUTTER PUDDING

Steps:

• Grease a 6 cup capacity ovenproof dish.
• Preheat oven to 180c/350 degrees F.
• Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
• Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
• Cover, stand 10 minutes.
• Meanwhile, cut crusts from bread.
• Butter slices on one side; cut each slices into four triangles.
• Overlap triangles in prepared dish; top with raspberries.
• Whisk eggs until combined; gradually whisk in milk mixture.
• Strain mixture, then pour over bread.
• Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
• Sprinkle on almonds and dust with icing sugar.
• Bake uncovered in oven about 45 minutes or until just set.
• Serve warm with extra raspberries.
• *Bestmade just before serving.
• *.

NO-BAKE RASPBERRY PEANUT BUTTER GRANOLA BARS

Steps:

• Combine peanut butter and honey in a microwave-safe bowl; heat in microwave until melted and smooth, about 30 seconds. Add oats, raspberries, flaxseed meal, and chia seeds and mix well.
• Line an 8-inch baking dish with parchment paper.
• Press oat mixture into the prepared baking dish, using your fingers to flatten into the corners. Refrigerate until set, about 3 hours. Cut into bars.

RASPBERRY BUTTER

Steps:

• Beat butter, raspberry preserves, raspberries, and confectioners' sugar together in a bowl until well combined; refrigerate until set, about 1 hour.

BROWN BUTTER RASPBERRY TART

Steps:

• For crust:
• Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
• Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
• For filling:
• Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
• Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

HOMEMADE RASPBERRY BUTTER

Steps:

• Place raspberries in a blender and mix until a smooth puree. Place raspberries into sieve. Using a spatula, press berry puree, separating the juice and the seeds. Toss seeds, keep seedless puree. In seedless puree bowl add butter and powdered sugar. Mix until well incorporated. Keep refrigerated.

PEANUT BUTTER CUP PIE WITH RASPBERRY SWIRL

Steps:

• Using a stand or hand mixer, whip heavy cream with 1/4 cup superfine sugar until firm peaks form. Do not overwhip the cream. In a separate bowl, mix cream cheese, peanut butter, and confectioners sugar until smooth. Using a spatula, fold in whipped cream, a portion at a time, until well blended. Be sure to fold and not overmix so you keep the airy texture of the whipped cream. Pour mixture into the cookie crust. Heat raspberry jam in the microwave for 15-20 seconds, thin with a bit of water if necessary. Drizzle jam in decorative swirls over the top of the pie. Chill entire pie for at least several hours before serving to allow it to set.

BUTTER PEARS WITH RASPBERRY SAUCE

Steps:

• For the pears Peel the skin off the pears, cut in half and remove stem and core. In a large sauce pan add sugar and water; bring up to boil to dissolve sugar. Add vanilla, Grand Marnier, butter and pears. Turn down to the lowest level and maintain barely a simmer. Simmer for a minimum of 3 hours or until the pears appear semi-translucent and easily give under touch. - Make sure the pot doesn't boil dry! - The pears will reduce in size as they cook as well, that is the reason for the large pears For the sauce Nothing special here, you can use whatever raspberry sauce recipe you want. This is the one I used. In a blender or food processor, purée the raspberries, granulated sugar and the lemon juice. Taste the sauce for sweetness and adjust the sugar or lemon juice as needed. Strain to remove seeds and refrigerate The raspberry sauce works very will here due to the tart of the berries going with the sweet of the pears. The sauce can be warmed slightly in a small sauce pan.

GRILLED HALIBUT WITH HAZELNUT-RASPBERRY BUTTER

Steps:

• 1. Remove halibut from refrigerator about 30 minutes prior to cooking.
• 2. Coat grill grates with oil, then preheat grill (or oven broiler).
• 3. Crush the 1/4 cup raspberries to a fine puree. If preferred, you can press the puree through a fine sieve to remove seeds.
• 4. In a small bowl, thoroughly stir together the butter, shallots, hazelnuts, lemon juice and raspberry puree until well combined. Store butter in refrigerator until ready to serve.
• 5. Coat each halibut steak with oil, then sprinkle a pinch or two of onion powder on each halibut fillet.
• 6. Grill halibut for 4 to 5 minutes each side or until done. Remove halibut to individual serving plates, and top each serving with a heaping tablespoon (or so) of the flavored butter. Garnish servings with fresh raspberries, and serve immediately.