Carmichael Times
Like Us On Facebook Follow Us On Twitter
Founded 1981
Serving Carmichael and Sacramento County
 
  Home Community Finance Employment Your Home Your Money Your Kids Your Health  
  Business Education Politics Police & Fire Veterans' News Real Estate Consumer News Taxes  
  Religion Food Recipes Gardening Car Care Fashion Beauty Pets  
  Lifestyles Sports Feature Writers Events Environment Human Interest Technology Travel  
 
$2.99 .Com at GoDaddy! Local Classified Advertising
Pay Legal Ads Online
Messenger Publishing Group
Shop Local Carmichael Rewards Program
Constant Contact
Armor Mini Storage
You Are A Classic
Christmas Treasures Cookies-Bars-Tarts and More

Recipes

A “Berry” Nice Way To Say Hello To Fall

Posted: 1/11/2013

Berry Crumble
Berry Crumble


White Chocolate Raspberry Torte
White Chocolate Raspberry Torte

(NAPSI)—Crisp, cool nights, a harvest moon and two desserts that showcase the fruits of the season. What a wonderful way to welcome autumn. For more recipes using delicious Duncan Hines® and Comstock® or Wilderness® Pie Fillings, visit www.duncanhines.com and www.piefilling.com.

Berry Crumble

INGREDIENTS

  • (21-oz.) can Duncan Hines® Comstock® or Wilderness® Cherry, Blueberry, Blackberry, Strawberry or Peach Fruit Pie Filling
  • 1/2 cup granola cereal (without raisins and nuts)
  • 1/4 cup butter, softened
  • 1/4 cup flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 tsp. ground cinnamon

DIRECTIONS

1. Preheat oven to 350°F. Lightly butter four (6-ounce) ramekins or custard cups. Divide pie filling evenly among ramekins.

2. In medium bowl, combine remaining ingredients until a crumbly mixture is formed. Divide topping evenly among ramekins.

3. Place ramekins on baking sheet to prevent spillover in oven. Bake for 30 minutes or until filling is bubbly and topping is lightly browned. Serve with ice cream, if desired.

White Chocolate Raspberry Torte

INGREDIENTS

  • 1 pkg. Duncan Hines® Red Velvet Cake Mix
  • 3 eggs
  • 1-1/4 cups water
  • 1/3 cup vegetable oil
  • 1 cup Duncan Hines® Comstock® or Wilderness® Raspberry Pie Filling
  • 1 can Duncan Hines® Frosting Creations™ Frosting Starter
  • 1 packet Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix

DIRECTIONS

1. Preheat oven to 350°F. Grease and flour two 8” round cake pans. Prepare cake batter as directed on package.

2. Pour into pans; bake 25 to 35 minutes or until toothpick inserted into cake comes out clean. Let cool.

3. Pour packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. In a small bowl, combine 1 cup of Duncan Hines® Comstock® Raspberry Pie Filling with 1 cup of the White Chocolate Raspberry frosting and mix well.

4. Transfer remaining White Chocolate Raspberry frosting to a piping bag with an open star tip.

5. Divide Raspberry Pie Filling mixture and spread half on top of each torte, stopping ½ inch from the edge of the cakes.

6. Pipe a circle of the White Chocolate Raspberry frosting around edge of each cake.

7. Chill for 20 minutes and serve.

Advertisers

left Pause Right
 

 




About The Carmichael Times | Copyright Notice
Carmichael Times| Paul V. Scholl, Publisher
P.O. Box 14 | Carmichael, CA 95609-0014 | Telephone: 916-773-1111 | Fax Line 916-773-2999
Email: publisher@MPG8.com | Site Designed and Hosted by TheSiteBarn.com
ISSN#: 1948-1918

Like Us On Facebook Follow Us On Twitter