What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Fresh Raspberry Curd
- add review
- #43325
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup raspberries
2 tablespoons lemon juice
1/2 cup butter or margarine
3 tablespoons sugar
4 large eggs
4 drops red food color (optional)
directions
In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You need 1/2 cup raspberry juice.
In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs. Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes.
For a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired.
Let cool, then cover and refrigerate until thickened, about 1 hour (or for up to 1 week).
added by
DanicaCooks
nutrition data
55 calories, 5 grams fat, 2 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments