1/2 c Sugar

1 1/2 tb Cornstarch

2 tb Grand marnier

Or other orange liqueur Blueberry glaze: 1/2 c Fresh blueberries

Washed/ drained 1/4 c Water

1/4 c Sugar

1/4 c Kirsch

1 1/2 tb Cornstarch

3 tb Water

Recipe by: Southern Living

STRAWBERRY GLAZE Mash strawberries.
Combine strawberries, sugar and cornstarch in a heavy saucepan; stir well.
Cook over medium heat until thick, stirring constantly.
Stir in NOTE: If desired, Blueberry Glaze may be substituted for the whole strawberries and Strawberry Glaze.
BLUEBERRY GLAZE Combine blueberries and 1/4 cup water in a heavy saucepan; cook over medium heat, stirring constantly, 15 minutes or until berries are very soft.
Press through a

sieve, and return to saucepan.
Stir in sugar and kirsch; cook over medium heat 10 minutes, stirring often, or until slightly thickened.
Dissolve cornstarch in 3 tablespoons water; add to blueberry mixture.
Cook, stirring constantly
—–

1 teaspoon ground cinnamon

4 cups Bisquick baking mix

1 cup milk

3 Tablespoons granulated sugar

2 Tablespoons margarine or butter — softened

1/4 cup raisins

Glaze Glaze: 1 1/3 cups powdered sugar

2 Tablespoons milk

Heat oven to 400.
Grease rectangular pan, 13×9x2 inches.
Mix brown sugar and cinnamon; reserve.
Mix baking mix, milk and granulated sugar until dough forms.
If dough is too sticky, gradually mix in enough baking mix to mke dough easy to handle (up to 1/4 cup).

Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat.
Shape into ball, knead 10 times. Roll dough into rectangle, 15×9 inches; spread with margarine. Sprinkle evenly with brown sugar mixture; sprinkle raisins evenly over sugar mixture.
Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll.
Cut into 1 1/4 inch slices; place with cut sides down in pan.

Bake 25-30 minutes or until golden brown.
Cool 5 minutes; remove from pan.
Spread glaze over warm rolls.

To make glaze mix glaze ingredients until smooth.

1 teaspoon flour

Sauce: 4 cups frozen raspberries — without syrup

-thawed 3/4 cup sugar

1/4 teaspoon cream of tartar

Filling: 1/2 cup sweetened condensed milk

2/3 cup whipping cream

5 ounces semi-sweet chocolate — (5 squares)melted

2 egg yolks

2 tablespoons raspberry-flavored liqueur — * see below

2 tablespoons amaretto — ** see below

Topping: 1 1/3 cups whipping cream

2 tablespoons confectioner’s sugar

1/2 teaspoon vanilla

chocolate curls — if desired whole raspberries — if desired

Heat oven to 450 F.
Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust for later use.
Bake at 450 F.
for 9-11 minutes or until light golden brown.
Cool completely.
To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree.
Discard seeds.
In small saucepan, combine sugar and cream of tartar; blend well.
Stir in puree; mix well.
Over medium heat, bring mixture to a boil.
Boil for 3 minutes, stirring constantly. Cover; refrigerate.
In medium heavy saucepan, combine condensed milk and 2/3 cup whipping cream; blend well.
Over Medium heat, bring mixture to a boil.
Remove from heat; cool 5 minutes.
In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5-10 seconds.
***Add egg yolks; process 5 seconds.
Add raspberry- flavored liqueur and amaretto; process 5 seconds.
Pour blended mixture into large bowl; set over ice.
Stir for 5 to 7 minutes or until mixture is cool.
Beat mixture on Highest speed for 2-3 minutes or until soft peaks form.
Pour into cooled baked crust.
Refrigerate about 1 hour or until firm.
In small bowl, beat 1 1/3 cup whipping cream until soft peaks form. Add confectioner’s sugar and vanilla; beat until stiff peaks form. Spread over cooled filling.
Garnish with chocolate curls and whole raspberris, if desired.
Refrigerate until serving time.
Remove from refrigerator 1 hour before serving.
Serve with raspberry sauce. Store in refrigerator.
Makes 10-12 servings.
* One tsp.
raspberry extract plus enough water to measure 2 tablespoon mabe be substitute for raspberry liqueur.
** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto.
*** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds.
Ad egg yolks; beat 15 seconds.
Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth.
Contine as above.
Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g fat, 100 mg cholesterol, 140 mg sodium Pillsbury Classic Cookbook, #86, p.
78 (33rd Bake-Off) Submitted by Carol Hind, Madison, Wisconsin MC formatting by bobbi744@acd.net ICQ#2099532