Crockpot Berry Cobbler Recipe

Wednesday, February 29, 2012

Comfort desserts at it's finest when you need them, fast and easy in the crockpot and it stays warm~! Another recipe for the busy cook!
1/2 cup all-purpose flour
3/4 cup sugar ( divided in half)
1/2 teaspoon baking powder
1 pinch salt
pinch of allspice
pinch of ginger
1/2 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk
1 tablespoon canola oil
2 cups assorted berries such as blueberries fresh, raspberries, blackberries or a combo (or use drained canned berries you can also use any fruit, I have done this with cherries also!)
1/4 cup water

In a bowl, combine flour, half of the divided sugar, baking powder, salt, cinnamon, and allspice.
In another bowl, combine eggs, milk and oil. Stir this into the dry mixture until moistened. Grease the crock pot with cooking spray or butter and spread the batter evenly on the bottom.

In a small saucepan, combine blueberries, water and the other half of the divided sugar, bring to a boil and remove from heat. Pour mixture into the crockpot and cook on HIGH for 2 hours, then turn off crock pot, uncover and let set for 30 minutes before serving. It will still be very warm after 30 minutes. Serve with vanilla ice cream or whipped cream.

Baked Broccoli Patties

Tuesday, February 28, 2012

1 bunch of  fresh cleaned steamed broccoli florets chopped in chunks or use approximately 1 lb of frozen thawed chopped broccoli washed and drained
1 1/2 cup of shredded provolone, mozzarella or fontina cheese or a mixture of all three
2 tablespoons  grating cheese (romano cheese)
3 eggs
1 cup of seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl.
You can form small patties with a meatball scooper or by hand making into burger style patties and place on a  lightly oiled sprayed parchment lined baking sheet.
Bake at 375 degrees for 25 minutes, turning the patties after the first 15 minutes, continue baking until browned.

Italian Style Scalloped Potatoes and Ham

Monday, February 27, 2012

4 to 6 baking potatoes peeled and thinly sliced looking coins
1 pound of prosciutto or regular ham chopped in 1 or 2 inch pieces
whole milk
all purpose flour
 2 cloves finely minced garlic
garlic powder
1 stick butter
extra virgin olive oil
2 cups shredded blended Mexican Blend Cheeses or use Sharp Cheddar if you can't find it
1/2 cup Parmesan cheese
parsley flakes
salt, pepper, cayenne pepper
 1 package of club or ritz butter flavored cracker crushed

This is a layered dish alternating ingredients, not measured.
In a large 13x9 baking pan, place one stick of butter in the pan place in a 350 degree oven until melted.
Place sliced potatoes in the pan,  add a layer of ham. sprinkle the potatoes and ham lightly with flour evenly. Add garlic powder, parsley, sprinkle with salt, pepper, and pinch of cayenne pepper. Sprinkle with cheeses evenly over the potatoes. Continue alternating with potatoes, ham and cheese until you use it all. Pour milk into the pan to just cover potatoes. Bake around 30 minutes on 350 degree oven. In the mean time, mix the cracker crumbs with 2 tablespoons of extra virgin olive oil, minced garlic. Sprinkle over the top of potatoes, continue baking until fork goes through potatoes and nicely browned, around 1 hour. Let sit for 10 minutes before serving. 

Microwave Potato Chips Recipe Plus Video

Sunday, February 26, 2012
My favorite snack with the healthiest ingredients. I made them, I know what's in them and these taste amazing, real potatoes, salt and hardly any calories. What more can you ask for with this simple recipe that takes no more than 4 minutes for a plate of them?

Microwave Potato Chips Recipe Plus Video


Italian Lemon Oregano Vegetable Stir Fry Medley

Saturday, February 25, 2012

3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
 olive oil
1 fresh basil leaf chopped fine
2 tablespoons chopped fresh parsley
dash of cayenne pepper
4 sprigs fresh thyme
salt and pepper to taste
1 fresh lemon squeezed
dried oregano
Optional grating cheese
In a small bowl add the juice of one lemon with 3 tablespoons olive oil, 1/2 teaspoon of oregano and thyme stir and set aside.
Heat 3 tablespoons of olive oil in a large wok style deep fry pan over medium-low heat. Add the garlic and cook until soft. Do not brown. Add and saute the zucchini and all remaining chopped vegetables except for tomatoes and cook until browned slightly.
 Season with salt and pepper and parsley.  When the vegetables are done to your likeness, stir in basil, parsley and pour the lemon mixture over them and serve immediately.  We love to add grating cheese on top!

Other recipes to try:
Italian Spinach Sauteed
Roasted Garlic Mashed Potatoes
Fried Hearts of Palm
Butter Spreads
Grilled Eggplant
Potato Croquettes
Stuffed Peppers
Rice Balls

Lime Pepper Chicken Marinade Recipe For the Freezer Video

Thursday, February 23, 2012
One of the most tender flavorful chicken recipes I have ever cooked!

If the smell of this cooking doesn't make someone want to eat this one nothing will.


Blueberry Coffee Cake

Wednesday, February 22, 2012
 Blueberry Coffee Cake is one of my favorite go to quick cakes. Delicious anytime of the year!


Pasta with Broccoli, Sausage and Walnut Pesto

Tuesday, February 21, 2012

1/2 cup walnuts
2 cups whole Italian basil leaves
2 cloves cleaned garlic
Salt and freshly ground pepper
3/4 cup olive oil
1 pound frozen or fresh homemade cavatelli,  penne or rigatoni pasta
4 sweet Italian sausages (about 1 pound), fried and cut into slices
1 bunch regular broccoli  or broccoli rabe washed and boiled 15 minutes to get the particles all out , removing all the tough stem ends trimmed and coarsely chopped
1/2 cup fresh ricotta cheese
grating cheese
Preheat oven to 300
 Spread walnuts on a baking tray, and toast until golden, 5 to 7 minutes. Cool completely. Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor. Process and, pour in 1/2 cup olive oil to form pesto, set aside.  Reserve rest of chopped nuts for garnish, and set aside.

Bring a large pot of salted water to a boil; cook pasta is cooked al dente.

Meanwhile, heat 2 tablespoons olive oil in a large skillet.  Add broccoli ,1/4 cup water, cover skillet, reduce heat to medium, and cook until tender. Add 1/4 teaspoon salt and 1/8 teaspooon pepper, place sliced cooked sausage to pan to heat through. Toss cooked pasta with pesto,  season with salt and pepper to taste.  Arrange in large pasta bowl, top with sausage  broccoli  mixture, a dollop of ricotta cheese on top, and chopped walnuts. Sprinkle with grating cheese and parprika.

Leftover Meatballs and Sausage Italian Style Goulash

Monday, February 20, 2012

One of my kids favorites in their younger days and now as adults they still ask mama to make this one! A classic favorite in our house!


Grandma's Lentils and Rice Soup with Video

Sunday, February 19, 2012

Lentils and Rice Soup of course it's Grandma's best recipe and my favorite~
Of course grandma never used a crockpot, everything went into the pot, dried lentils, rice, all cooked at once. I adapted it a little, I love to sort the lentils, cook them in the crockpot first. The freshness with the tomatoes and fresh herbs make this broth the best tasting soup ever!

1/4 cup olive oil
4 carrots, diced
2 stalks celery, chopped
4 cloves garlic, finely minced
1 teaspoon dried oregano
1 fresh basil leaf or dried
1 teaspoon freshly chopped parsley or dried
1 pound of  fresh plum tomatoes put through food processor or 1 can whole tomatoes
4 cups cooked lentils see video for cooking method 1 cup cooked rice set aside
6 cups to 8 cups vegetable or chicken stock or use half water,  half broth
2 tablespoons balsamic vinegar
2 cups very well cleaned and rinsed chopped escarole, kale, swiss chard or spinach or more if you like
pinch of red pepper or cayenne
salt to taste
ground black pepper to taste
Optional for meat lovers: If meats are preferred try some sauteed Italian sausage chunks, ham, bacon or other smoked pork.
Serving suggestions: Garlic bread, Italian hot crusty bread and grating cheese for garnishing.
Although you do not have to soak or cook lentils ahead of time when they are dry, I like to know they are completely cooked and clean before I use mine not just washed. This recipe can be made however without cooking the lentils first by using the crock pot as I do in the video.  I make a whole bag of dried and use them in various recipes throughout my week. Lentils will keep in the refrigerator for around a week. and still taste fresh. Dried around a year on the shelf.
Lentils and Rice soup recipe note:
 If using a crockpot for the whole recipe that's not problem, however, you will have to brown the garlic and vegetables in a separate pan first, proceed the same way cooking on high for 2 to 3 hours.

For Stovetop:
In a large soup pot on low heat add oil the minced garlic,  finely minced carrots, celery, chopped greens  and cook till tender around 2 minutes or so making sure garlic isn't brown and just until the greens are wilted. Add  all the spices, tomatoes and simmer for 1/2 hour ( then add the cooked lentils and rice simmer for around another 1/2 hour. Stir in the balsamic vinegar at the end seasoning with salt and pepper to taste. Serve with shredded grating cheese, Italian bread or garlic bread.


Glazed Rum Cinnamon Apple Raisin Bars

Saturday, February 18, 2012

3/4 cup raisins
1 cup rum
1/2 cup liquid from simmered raisins
3/4 cup sugar
1/2 cup shortening
1 minced cooking apple (mcintosh or gala)
1 egg
1 3/4 cups flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking soda
optional : 1/2 cup chopped nuts of your choice

1/3 cup margarine or butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water or rum

In a small saucepan, measure 1 cup rum and 3/4 cup raisins. Bring this mixture to a slow boil over medium heat. Turn the heat to low, simmer for about 10 minutes. If there isn't quite 1/2 cup liquid left add water to measure 1/2 cup.  Cool.
Blend together the sugar and the shortening till fluffy.  Add the egg and the vanilla and mix well. Add the flour, spices, baking soda,  alternately with the reserved 1/2 cup liquid from the raisins. Fold in most of the raisins (leaving a few for the top to garnish after baking)  apples and nuts if using.  Grease and flour a brownie or square cake pan. Bake at 350 degrees preheated oven for 15 to 20 minutes or toothpick comes out clean when testing the center.  Cool completely before adding the glaze.

Cube Steaks with Peppers and Sauce

Friday, February 17, 2012
Easy, quick and delicious meal!

4 to 6 cube steaks
1 large 28 ounce can tomato sauce
3 large bell peppers cleaned and sliced lengthwise
1/4 cup white wine
2 cloves minced garlic
1/2 teaspoon garlic powder, parsley, oregano, black pepper and sea salt
1/4 teaspoon cayenne pepper

In a large dutch oven, add 2 tablespoons olive oil in the pan, add sliced peppers, minced garlic and saute for about two minutes. Cook on low until peppers and meat are tender around 35 minutes. Serve with rice, noodles or over thick Italian crusty bread.
Add the cube steaks, spices, cook on low until browned.  Add the tomato sauce and wine.

Bow Ties with Chicken Marsala Sauce

Thursday, February 16, 2012

3 or 4 boneless chicken breast sliced in thin medallion style pieces, pan fried in olive oil or butter with a tablespoon of garlic around 3 to 4 minutes on each side just until till pink is gone and juices run clear in chicken, set aside keeping warm
1 cup dry Marsala wine
1 stick butter
Pinch of salt
Pinch of black pepper
1 lb bow tie pasta or your favorite pasta of choice, boiled to package instructions, drain.  Set aside keeping warm.
1 lb package of fresh mushrooms cleaned, rinsed well and sauteed in olive oil and 2 cloves of minced garlic.
grating cheese
red pepper flakes

In a large fry pan, saute mushrooms with 1 tablespoon olive oil and 2 cloves of minced garlic until soft and fragrant.  Add Marsala wine, salt and pepper to a hot pan; reduce wine by 50 percent. Add a few tablespoons at a time of butter until sauce is creamy. Toss pasta with half the sauce and add the rest of the sauce with mushrooms and grilled chicken. Serve with grating cheese and red pepper flakes.

Crockpot Asian Bourbon Boston Butt Roast

Wednesday, February 15, 2012

1- 2 to 3 pound boneless Boston Butt Roast
2 tablespoons olive or canola oil
2 cloves garlic, minced
1 teaspoon ginger powder
salt and pepper
1/2 cup bourbon
1/4 cup soy sauce
1 cup chicken stock
cold water
3 tablespoons cornstarch

Rub roast with salt and pepper in a 4-quart Dutch oven over medium-high heat. Brown meat on all sides in oil. Transfer meat to a crock pot.

Add remaining oil and garlic. Add bourbon, soy sauce, ginger powder and chicken stock.  Pour mixture over roast in slow cooker.
Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours, or until meat falls apart with a fork.

 You can actually use to make sandwiches like pulled pork or make a meal with rice and use the juice for a gravy.

For a roast dinner:
Transfer roast to a meat platter; cover and keep warm.  Pour 3 cups of the juices into a medium sauce pan. Over medium heat, bring to a boil. Make a paste of 4 tablespoons of cold water and the 3 tablespoons of corn starch to thicken for gravy. Add into the boiling hot broth  continue to boil and stirring until thickened.
To serve, carve meat and spoon some sauce over. Serve with jasmin rice and vegetables.  If you would prefer to make pulled pork, take two fork and pull the meat apart.

 Place just the meat into a large deep bowl and add your favorite barbecue sauce, mixing the meat and sauce all together then serve on a hard roll or bun.

Strawberry Frappuchino Recipe and Video

Tuesday, February 14, 2012
Be my Valentine with a delicious quick easy Strawberry Frapp.... salute!

Valentine's Strawberry Cream Cheese Muffins

Monday, February 13, 2012
What nicer way to wake up to than a fresh Strawberry cream cheese muffin for Valentine's Day? It's a sweet gesture for sure. If you're not the baker give the recipe to your significant other to make!


Very Berry Cherry Italian Cream Tart

Sunday, February 12, 2012
Very Berry Cherry Italian Cream Tart. An elegant dessert to serve, it took me longer to try and get a good picture than it was to make from start to finish!


Heart Brownie with Dark Cherry Rum Jubilee

Saturday, February 11, 2012

2 squares( 1-oz each) unsweetened chocolate melted in microwave or over hot water
1/4 cup butter
1 cup sugar
2 eggs, beaten
1 cup all purpose flour, sifted
1/2 teaspoon baking powder
1 tablespoon vanilla

Mix all ingredients together until well blended, around 50 strokes by hand. Bake at 350 for 30 minutes in 8x8 greased pan or pan of choice, heart if available.  Cool.

 Italian Cherry Rum Jubilee

2 cups Oregon Dark Sweet Sweet Pitted Cherries canned drained ( I used one can)
1/4 cup Dark Rum
2 tablespoons Amaretto

Add all ingredients in a container and chill overnight covered.

When ready to assemble your dessert:

Drain the cherries, with all juice into a small saucepan. In a small bowl add one tablespoon of cornstarch mixed with a little juice to make a paste. Add juice. Stir and cook till thickened around 3 or 4 minutes on medium heat.

 Place the cherries and juices in a chafing dish, stir and light to keep warm.

This will actually lite if you wish,  put a flame on it! 
To assemble:
 On a plate, arrange Amaretto cherries on top of the brownie pour some of the thickened juice on the brownie. You can serve this over cherry vanilla ice cream or whipped cream .

For more wonderful recipes using Oregon canned fruits please visit Erin @The Queen of Tarts Blog, again I want to thank  Erin and the Oregon canned fruit company for the fabulous samples. Thank you  for continuing to serve the freshness in a can fruits,  to make all our recipes possible when fresh fruits aren't available, they are all the highest of quality fruits that make fantastic substitutes.

Baked Mini Apple Doughnut Holes

Friday, February 10, 2012

I just love baking donut holes. I really love donuts even fried but not the calories they give me. So I have started using the mini muffin tins and my donuts recipes to make donut holes.  This will satisfy any craving for donuts in a smaller treat!

1/4 cup of lightly packed brown sugar
1/4 cup of white sugar
1 1/2 cups McIntosh, Rome or Gala apples, cut into chunks, peeled and cored (I chopped in the food processor)
1 1/2 cups of all-purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/3 cup of cold butter, cut into small pieces
1 egg
1/4 cup of milk

Powdered Sugar or
1/3 cup of sugar + 1 teaspoon cinnamon mixed together, set aside.


Heat oven to 350 degrees. Mix the flour, baking powder, sugars salt and and spices in a bowl. Add the cold chopped butter. Use a pastry cutter with the butter and the flour mixture until the mixture resembles coarse crumbs or use a fork.

In a small bowl beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to over mix. Place a spoonful of batter into each oil sprayed mini muffin pans.

Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven, turn on to wax paper.  Roll each donut in powdered sugar or cinnamon sugar. Best eaten while warm.

Italian Baked Herb Butter Parmesan Chicken

Thursday, February 9, 2012

3 pounds chicken parts or bone-in breast halves
1/2 cup Italian bread crumbs store bought or homemade
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
1/4 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf thyme, crumbled
1/4 teaspoon pepper
1/4 cup melted butter
1 tablespoon cold butter, cut in small pieces

Remove skin from the chicken. Combine bread crumbs, Parmesan cheese, parsley flakes, garlic, rosemary, salt, oregano, thyme, and pepper. Dip chicken in melted butter then coat with crumb mixture. Arrange chicken in a single layer, not touching, in a greased shallow baking dish. Dot with butter. Bake at 350° for about 1 hour or until chicken is tender and nicely browned.

Alternate Method:

Boil chicken for 30 minutes, leaving skin on, you can use broth to make soup.
Grill chicken with skin on.  Mix butter and herb together to baste the chicken with while cooking, omit bread crumbs. Grill until juices run clear when piercing with a fork.

Triple Berry Cannoli Stuffed Italian Breakfast Toast

Wednesday, February 8, 2012

Is it French or Italian? Well this one is Italianized!  Is that a word?

Cannoli  filling stuffed into French Toast a delicious breakfast,  brunch, or even dessert!

These berries were sweet firm and a great quality to serve my family.  These were just the sauce to make this cannoli toast a gourmet
breakfast fit for mom on Mother's Day!  

1 loave of thick baguette or thick bread
1-8 ounce container ricotta cheese
3/4 cup powdered sugar
2 teaspoons Marsala wine
1-6 ounce bag chocolate morsels
2 eggs
1/2 cup whole milk
1 teaspoon cocoa powder
1 teaspoon confectioners sugar
1/2 teaspoon cinnamon
4 to 5 tablespoons of olive oil or 4 teaspoons of  unsalted butter mixed with 2 tablespoons of olive oil
1 cup fresh or canned of each  Boysenberries, Raspberries and Blackberries
Marsala wine
 1/2 cup Melted Dark Chocolate (I used the microwave for 30 seconds using a good grade candy bar)

First prepare the bread:

Cut your bread every inch but not all the way through leaving a pocket to fill in between both slices.

 In a medium size bowl, combine the ricotta, sugar and vanilla in a bowl until well combined. Then fold in the chocolate chips. Using around a tablespoon stuff each pocket on the slice of bread, place on a cookie sheet and place in the refrigerator while making the topping, around 1/2 hour.

In the meantime make the Triple Berry Topping. Open all three cans, using a strainer, drain the berries into a bowl, placing berries in another bowl.

In a small dish,  add 3 tablespoons cornstarch in a little bit of Marsala wine to make a paste. In a small saucepan add all the berry juice, then add the cornstarch mixture boil till thicken. Add berries, a pinch of cinnamon.  Set aside to cool.

Combine in a small bowl cocoa powder, confectioners sugar and cinnamon. In a medium size mixing bowl, add the cocoa sugar mix to the milk, two eggs, Marsala and whisk together well or put in a blender this should look like a  very light milk chocolate milk in color and very smooth. Take out the bread. Coat each side of the stuffed bread slices in the chocolate coating milk mixture. Heat griddle or fry pan adding (I use only the oil) olive oil or butter. Cook on each side for no more than 3 minutes or until golden brown.

On a plate drizzle some melted chocolate over the bottom with fork tines. Place the cannoli toast on the plate then pour the berry sauce over the Italian cannoli toast.
Buon Appetito!

Curt's Italian Stuffed Pizza Pizzone Pie

Tuesday, February 7, 2012
Not sure where my son picked this name Pizzone, but it fit, so that's what it is (smile)

I love that it's kind of a pie, top and bottom crust, it's more like a pot pie pizza~

Depending on what you like the skies the limit and just a little each below is all you need in this pizza.

You will need to stuff your pizza :

  1 pound of homemade pizza dough or store bought
  parchment paper
  1 deep dish pie plate up to 10 inch max size
  1 tablespoon or more of your favorites chopped: olives, peppers, eggplant, mushrooms, escarole,  spinach
  1 cup of packaged or cooked meats: sausage, pepperoni, ham, capicola, meatball, steak, anchovies,  shrimp
 1 cup shredded mozzarella
 2 tablespoons grated romano cheese
 1/2 cup pizza sauce or tomato sauce

 On a large cutting board, cut dough in half. Roll dough out to fit the pie plate up to 10 inches. Line the  pie plate   with parchment paper. Place dough on the paper. Fill with your favorite filling and sauce. Roll the other half of the dough. Place on top of this dough. Press the edges lightly. They will cook together in the over.
Brush top with extra virgin olive oil, sprinkle with toasted sesame seeds.
You can add spices to the top, garlic powder, parsley and oregano evenly would be my preference.
Bake on 400 degree preheated oven until browned on top around 45 minutes.
Serve with more sauce to dip in.

Want some more pizza idea?

Pizza Dough
Sausage Roll
Pizza Fritta
Bread Crumbs
Pizza with Roasted Peppers
Foccacia with Zucchini and Tomato
Bagel Pizza
Buffalo Chicken Pizza
Grilled Pizza
Crescent Roll Pizza
Spinach and Cheese Calzone
Broccoli Rabe Mushroom Marsala Pizza

Heart Shaped Chambord Raspberry Napoleons for your Valentine

Monday, February 6, 2012

Be My Valentine Napoleons, a light airy flaky pastry with a delicious raspberry cream filling made with  canned fruits 

1 pkg. (17.3 oz.) frozen puff pastry sheets or homemade puff pastry
1-1/4 cups cold half-and-half
2 tablespoons Chambord liqueur or raspberry juice or flavoring
1 recipe below of custard or 1 pkg. (4-serving size) French Vanilla or Vanilla Flavor Instant Pudding
1 large  white chocolate candy bar melted ( I used Lindt) after melted tint half of the melted chocolate with some with raspberry reserved juice.

Sure to please any sweetheart!


1 can Oregon Raspberries in heavy syrup drain reserving liquid and set raspberries aside in another bowl set some aside for the puddings for flavoring as well.
1 tablespoon cornstarch
1 tablespoon Chambord liqueur or use raspberry juice or flavoring 

 In a small dish mix together mix the cornstarch into a paste with some Chambord to form the thickening agent. In a small saucepan measure out juices to one cup and add water if needed. Add the cornstarch paste.  Simmer for 4 minutes or more until it thickens and remove from heat. Set aside. 

Note for  making the pudding:

If using packaged instant pudding. Beat together the instant pudding, half and half and 2 tablespoons raspberry juice. Add a little of the raspberry flavoring, syrup or food coloring  for pink coloring.  Chill about 15 minutes.

 To make a homemade custard:

Custard Filling Recipe:

6 egg yolks beaten
2 cups milk
2 tablespoon of butter melted
1 tablespoon Chambord liqueur
3/4 cup sugar
6 tablespoons of flour
1 tablespoon raspberry flavoring or juice from the Oregon reserved raspberry drained juice, this will turn the cream pink naturally (or if you prefer more pink use a little red food coloring if you wish)

Melt butter in pan add flour stir till smooth and there are no lumps.  Add milk, beaten egg yolks, sugar, butter, raspberry...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Add liqueur. Flavor with some raspberry juice, flavoring or more liqueur if you like. For more pink color add a drop of red food coloring until pudding has turned a light pink in color.  Cool with a piece of wax paper over the top, cool completely.

Heart Cut Outs:

Thaw pastry sheets at room temperature 20 min. Preheat oven to 350°F. Unfold pastry. Using 2-inch heart shaped cookie cutter, cut each sheet into 12 hearts. Place on ungreased baking sheets. Bake 20 min. or until golden brown. Remove from baking sheets; cool completely on wire racks. Split each heart in half horizontally.


Place about 1 tablespoon of the pudding cream mixture onto bottom half of each baked pastry heart; top with remaining pastry half.  Drizzle with both colors of  white chocolate starting with white ending with pink. Pour  some of the raspberry sauce over the top, adding some reserved raspberries and drizzle more of the sauce on the plate.

Recipe for regular Napoleons? Click here