Raspberry Ganache Pie

August 27, 2009 at 11:25 am (7 ingredients or less, heavy cream, microwave, oreo pie crust, pie, raspberries, refrigerator, seedless raspberry jam, semisweet chocolate, Summer)

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 Oreo pie crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
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Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.

Pour into crust. Refrigerate 4 hours.

Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.

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Pinwheels

July 31, 2009 at 10:20 am (apricot preserves, cookies, peach preserves, prune pastry filling, seedless raspberry jam, strawberry preserves)

Makes: 24 cookies
Total Time: 2 hr 30 min

1 batch (2 C) Four from One Cookie Dough
Seedless fruit preserves, sieved or pureed
Prepared prune pastry filling
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Preheat oven to 350 degrees.

Divide dough in half. Re-wrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. Cut dough in 2 1/2-inch squares. Carefully lift wax paper and gently flip cookie squares, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing 2 inches apart. Re-roll any scraps between same two pices of wax paper until all dough is used. Repeat with remaining dough.

Cut to opposite corners of each square diagonally (about 1 inch) toward center, do not cut through center. Make indentation with thumb in center of square. Spoon 1 teaspoon preserves or prune filling into indentation. Lift other two corners of dough and fold inward to center to make pinwheel.

Bake until golden but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days.)

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“Peachy-Keen” Sandwiches

July 17, 2009 at 4:07 pm (7 ingredients or less, cream cheese, cream cheese spread, honey wheat bread, peaches, Quick Dishes, Sandwiches, seedless raspberry jam, Summer)

Prep Time: 10 min
Total Time: 10 min
Makes: 2 servings

4 slices honey wheat bread
1/4 cup cream cheese spread
1 peach, thinly sliced
2 Tbsp. seedless raspberry jam
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Spread 2 of the bread slices with cream cheese spread; top with peaches.

Spread remaining 2 bread slices with jam. Place, jam-sides down, over peaches to make two sandwiches.

Substitutions: Use neufchatel cheese instead of cream cheese spread and low sugar jam or fruit spread instead of the seedless raspberry jam.

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