Best Raspberry Sticks Recipes

CHIA SEED, COCONUT, AND RASPBERRY FRENCH TOAST STICKS

Steps:

• Cut each bread slice into 4 even sticks.
• Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
• Heat a large skillet over medium heat and add butter.
• Dip bread sticks in the batter until completely coated.
• Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
• Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
• Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

RASPBERRY STICKS

Steps:

• In a large mixing bowl, beat butter and 1/2 cup shortening. Add sugar, vanilla, and salt. Beat until well combined.
• Beat in flour. Knead dough together until well blended and shape into a ball. Set aside.
• Combine preserves, apricots, and orange peel.
• Divide dough in half. Roll each half between pieces of wax paper to a 6x12 inch rectangle. Remove top wax paper.
• Spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. Fold dough over filling and seal edges. Use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges.
• Bake at 375°F for 20-25 minutes. Cool on cookie sheet on a wire rack.
• When cool, cut each square of dough into 3/4 inch wide sticks. Put sticks on the cookie sheet and bake at 375°F for 8-10 minutes or until crisp. Cool on a wire rack.
• In a microwave-safe bowl, microwave the white chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. Dip cookies in this mixture, then in decorating sugar. Cool on waxed paper.