20 pie rolls raspberry Recipes

rhodes anytime orange rolls ( 6 rolls in their own pan ), raspberry pie filling, cream cheese frosting ( included with rolls )

refrigerated pie crust (rolled kind work best ), raspberry jam, powdered sugar

peach pie filling, ground cinnamon, ground allspice, ground ginger, ground nutmeg, pumpkin pie spice, salt, egg roll wrappers, cream cheese, softened, water, canola oil for frying, raspberry jam, honey, vanilla ice cream, sugar

fresh blackberries (do not use frozen), sugar, divided, cream cheese, softened, powdered sugar, cornstarch, water, vanilla extract, raspberry gelatin powder, baked pie crust, cooled (i use my no roll pie crust which has become my standard for a 1 crust pie do not use a deep dish pie pan), sweetened whipped cream (optional)

butter crust (pate brisee), all-purpose flour, plus extra for rolling, unsalted butter, very-cold, cut into 1/2 inch cubes, kosher salt, granulated sugar, ice water, crumb topping, unsalted butter, softened, all purpose unbleached flour, walnuts, brown sugar, cinnamon, kosher salt, triple berry filling, hulled & halved strawberries (or quartered if large), blackberries, raspberries, zest of 1 lemon, granulated sugar, minute tapioca

orange rhodes frozen rolls, raspberry pie filling, cream cheese frosting , packet (included with rolls)

frozen raspberries, frozen blackberries (or boysenberries or blueberries), strawberries, cornstarch, grand marnier, brown sugar, cinnamon, all-purpose flour, all-purpose flour, sugar, salt, cold unsalted butter (or 3 1/2 oz), heavy cream, walnuts, all-purpose flour, rolled oats, brown sugar, cold unsalted butter

light vanilla soymilk, water, rolled oats, pumpkin pie spice, ground cardamom, honey, raspberries

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

refrigerated crescent dinner rolls, raspberry pie filling, sliced almonds, finely chopped, powdered sugar, almond extract, water

raspberries, honey, cornstarch, vanilla, lemon zest, grated, sugar, water, rhubarb, cut in pieces, pie shells , fully baked, pecans, coarsely chopped, flour, brown sugar, ol-fashioned rolled oats, butter, cold, cinnamon

all-purpose flour, ground cinnamon, kosher salt, ground dry ginger, light brown sugar , firmly packed, unsalted butter, melted, all-purpose flour , plus some extra for rolling, granulated sugar, kosher salt, unsalted butter, at room temperature , cut into 12 to 16 slices, egg yolks, golden raisins, nonstick spray, for greasing the pie dish, fresh raspberries, strawberry or raspberry jam, zest and juice from 1 lemon, light brown sugar, cornstarch

rolled refrigerated pie dough(1 crust ), sugar, cornstarch, sliced ,peeled peaches or 1 16oz. package frozen unsweetened peach slices, fresh or frozen raspberries, disposable pie pan, vanilla ice cream (optional

cool unsalted butter , cut into pieces, sugar, egg yolk, pure vanilla extract, baking powder, scant 1 1/2 cups all-purpose flour, cocoa powder , preferably dutch-process, plus extra for rolling, egg yolks, eggs, sugar, semisweet chocolate, melted, unsalted butter, melted, raspberries, cream for serving, optional, ramekins

self raising flour , wholemeal, butter, melted, skim milk, rolled oats, apple pie filling, chopped roughly, frozen raspberries, egg, raw sugar

shortening, unsalted butter, chilled, all-purpose flour, salt, cinnamon, nutmeg, water, sweetened flaked coconut, rolled oats, washed raw sugar, butter, melted, red raspberries, red seedless grapes, halved, peaches, peeled and cubed, mango, peeled and cubed, fresh ginger, peeled and grated, lemon, juiced, all-purpose flour, tapioca flour (or cornstarch), minute tapioca (instant ), cinnamon, brown sugar

angel food cake mix, powdered sugar, coarsely crumbled graham crackers (4 sheets ), key lime juice, grated lime rind, vanilla ice cream, softened, garnishes: grated lime rind, raspberry sauce

rolled refrigerated pie crusts, melted butter, sugar, cinnamon, butter, peaches or 6 -8 nectarines, pitted and halved or quartered (about 2 lb), peaches or 1/4 cup apricot nectar, brown sugar, fresh raspberries or 1 cup blueberries, vanilla ice cream