No Anne website would be complete without a recipe for Raspberry Cordial. Let me offer you a word of caution, be sure you have raspberry cordial and not red wine! Also check to make sure there is no mouse in the pudding sauce. lol!
Happy cooking. Enjoy!
2 packages frozen unsweetened raspberries
1 and one fourth cups of sugar
4 cups boiling water
Put the unthawed raspberries into a saucepan and add the sugar. Cook over medium heat, stirring once in a while for 20-25 min., until all sugar has dissolved. With potato masher, mash the raspberries and syrup thoroughly. Pour the mixture through the strainer, making sure you extract all juice and discard pulp. Squeeze 2 lemons and strain juice. Add it to the raspberry juice. Boil 4 cups of water and add it to the raspberry juice. Let the raspberry juice cool, then chill in the refrigerator. When the cordial is ready to serve float a slice of lemon in each glass.
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup bread flour (All-purpose flour can be used, but the puffs won’t rise as high)
4 large eggs
Preheat oven to 420 degrees F. Melt butter in water over high heat. Bring to a rolling boil. Add flour quickly and stir vigorously until there are no lumps. Lower to medium heat and stir until flour forms a ball. Remove from heat and empty flour ball into a stand mixer’s bowl. Add eggs one at a time and beat on high speed until each egg is blended in. Drop by tablespoonfuls on an un-greased cookie sheet, 3 inches apart.
At 1 minute into the baking, lower the heat to 375 F. Bake for 5-10 minutes if your puffs are small (under 1″) or 15-20 minutes if your puffs are large (around 2″). Prick the sides of each puff with a toothpick or skewer, and return to the oven immediately. Turn off oven, leave the door open by a crack (wedge a book into the side of the door) and let the puffs dry out for 15 minutes.
Let the puffs cool completely before filling. Fill with plum jam.