Best Raspberry Soda Recipes

WHITE CHOCOLATE RASPBERRY CREAM SODA CAKE

Steps:

• 1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
• 2. BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
• 3. POUR batter in pan 9X13 glass dish and bake for 33 minutes.
• 4. When cake is approximately 5 minutes from being done, begin the Jello mixture.
• 5. Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
• 6. Add 12 oz cream soda to jello.
• 7. Pull cake from oven and liberally poke fork holes in cake.
• 8. Pour jello mix over cake and place in refrigerator for at least one hour.
• 9. After cake has fully cooled, make White Chocolate Marshmallow Cream Frosting frosting.
• 10. Soften 8 oz cream cheese.
• 11. Blend with 7oz jar of marshmallow cream and 3.3 oz box of white chocolate pudding.
• 12. Add 8oz tub of cool whip and blend completely.
• 13. Spread frosting (all of it) evenly over fully cooled cake cake.
• 14. Cut and serve.
• 15. You may want to garnish with fresh raspberries and white chocolate curls for a more elegant look when entertaining.
• 16. Store leftover cake (if there is any) in a covered container in refrigerator.

COCONUT-RASPBERRY (OR STRAWBERRY) ITALIAN SODA (DIABETIC)

Steps:

• Fill a tall glass with ice (I crush it a bit).
• Pour soda over ice and add syrups.
• Add half and half and stir gently to mix.
• Serve with a long straw.

RASPBERRY SODA

Steps:

• Put the raspberry concentrate in a glass. Top off with seltzer. Add ice and serve.

RASPBERRY SODA SMOOTHIE

Steps:

• Combine raspberries, soda, and yogurt in blender and blend until smooth.
• Add ice cubes, if using fresh raspberries and blend until smooth.

RASPBERRY WALNUT IRISH SODA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven for 5 minutes, then let cool slightly. (Leave the oven on.) When cool enough to handle, roughly chop the nuts; set aside. Dust a baking stone or baking sheet with cornmeal and set aside.
• In a large bowl, mix together the flours, baking powder, baking soda, salt, sugar and caraway seeds using a fork. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse sand. Add the raspberries and chopped walnuts; toss gently.
• In a small bowl, whisk together the buttermilk and egg; add to the flour mixture and stir gently with a wooden spoon just until mixed. (Do not overmix.)
• For a higher, sturdier-structured bread, turn the dough onto a floured surface and knead lightly about 5 times, adding additional flour if the dough is too sticky. (This step is optional.)
• Mound the dough onto the cornmeal-dusted baking stone and bake until the loaf is slightly golden and sounds hollow when tapped, 55 to 60 minutes. Cool completely before slicing.