Recipes

Raspberry Freezer Jam

(Better Homes and Gardens)

Prep: 30 minutes Stand: 24 hours Makes about 5 half-pints

4 cups raspberries

4 cups sugar

½ teaspoon finely shredded lemon peel

1 1 ¾ -ounce package regular powdered fruit pectin

¾ cup water

In a bowl use a potato masher to crush the berries until you have 2 cups. Mix berries, sugar, and lemon peel. Let stand for 10 minutes, stirring occasionally. In a small saucepan combine pectin and water. Bring to boiling over high heat; boil 1 minute, stirring constantly. Remove from heat and add to berry mixture; stir for 3 minutes or until sugar is dissolved and mixture is no longer grainy.

Ladle into half-pint freezer containers, leaving a ½ inch headspace. Seal and label. Let stand at room temperature 24 hours or until set. Store up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

Click on title to print

Chocolate Raspberry Heaven

(Joann Forster)

Filling:

12 oz. cream cheese

1/3 C. sugar

1 C. chocolate chips

1 t. vanilla

1 1/2 C. raspberries

Cake:

1 C. melted butter

2 eggs

2 C. sugar

1 C. milk

1 C. water

1 t. vanilla

3 C. flour

3/4 C. cocoa

2 t. baking powder

1/4 t. salt

Preheat oven to 375°F. Grease a bundt or tube pan.

Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.

Stir together the flour, cocoa, baking powder and salt.

Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the milk, water and vanilla. Gradually beat in the flour mixture.

Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter.

Bake at 375°F. for about 1 1/4 hours.

Best Berry Pie

(Chris Conrad)

This is absolutely, hands-down, the best berry pie recipe in the world! The berries are raw and fresh, so none of the flavors and nutrients are lost in the cooking. It’'s a bit of a project to make, but once you have done it and get a routine down, it’s worth every minute you spend in the kitchen. I use this recipe for any fresh, juicy berries and fruits.

Crust:

1½ cups white flour

½ cup butter

¾ tsp salt (if butter is unsalted)

4 Tbsp water

3 Tbsp sugar

1. Mix the flour, sugar and butter together. (note: I always make my pie crust in a food processor. It is fast and mixes so thoroughly, it makes the best crust)

2. Add water 1 Tbsp at a time until it forms a soft dough. Make sure it is not too wet as it will be sticky, or too dry as it won’t roll out well. If using a food processor, don’t over mix it, stop as soon as it forms a lump.

3. Roll out into a 9” pie plate and bake the crust at 350° for 15 minutes or until golden

brown. Roll the crust extra thick, it’s almost like a cookie crust. You will have to put another pie plate on top of it or the crust will fold and buckle as it bakes. The second pie plate will help it hold its shape. Let it cool before removing the second pie plate from the top or it will tear the hot crust.

Filling:

You will need 7-8 cups of berries, about 2 quarts.

First you have to make a glaze:

1. Put 3 cups of the berries into a blender and whiz them into a paste. If you are using blackberries or raspberries that have a lot of little seeds you will have to strain them through a fine sieve to get rid of the seeds. You should end up with 1 ½ cups of berry sauce, more or less.

2. In a small bowl or cup mix together 1 cup sugar (I’ve never tried honey, don’t know if it would work) and 3 Tbsp cornstarch.

3. Put the berry sauce in a pan and mix in the sugar/cornstarch mix. Heat gently until it reaches a boil. You must stir constantly as it will get very thick and could scorch easily.

Let it cool. This is the berry glaze.

4. When cool, mix the berry glaze with the rest of the fresh berries. Spread them evenly into the pre-baked pie shell.

5. Chill for at least 3 hours before serving.

Optional: You can spread a layer of vanilla yogurt in the bottom of the crust before filling with the berries. Yum!!!!!!!!!

Raspberry-Lemon Meringue Cake

Rachaelraymag.com (Silvana Nardone, photo; S.G. Gross)

(Submitted by K.Grant, D. Green)

SERVES 10 PREP 30 MIN BAKE 25 MIN

3 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup milk

Finely grated peel of 2 lemons,

Plus ½ cup fresh lemon juice

2 sticks (8 ounces) unsalted butter, softened

2 ½ cups confectioners’ sugar

4 large eggs plus 3 large egg whites, at room temperature

One 11-ounce jar lemon curd

1 ½ cups fresh raspberries

Preheat the oven to 350˚. Butter two 9 inch round cake pans, line with parchment paper, then butter the paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the milk, lemon peel and lemon juice.

Using a handheld mixer, beat the butter with 2 cups confectioners’ sugar on medium speed until

fluffy, 2 minutes. Add the whole eggs 1 at a time, beating after each addition. With the mixer on low speed, mix in half of the flour mixture, then the milk mixture, then the remaining four mixture.

Divide the batter between the prepared cake pans and bake until springy to the touch,, about 25 minutes. Let cool in the pans for 10 minutes, then turn out onto a rack and let cool completely.

Clean the mixer. Beat the remaining ½ cup confectioners’ sugar and the egg whites. Place over a saucepan of barely simmering water and cook, whisking, until the confectioners’ sugar dissolves and the mixture is hot to the touch, 2 to 3 minutes. Remove from the heat and beat on high speed until stiff, glossy peaks form and the mixture is cool, 7 to 10 minutes.

Peel the paper off 1 cake layer and place bottom side down on a cake plate. Spread one-third of the lemon curd on the cake and arrange the berries on top. Drizzle the remaining curd evenly over the berries. Peel the paper off the remaining cake layer and place upside down on the filling. Top the cake with the meringue.

Preheat the broiler to high. Broil the cake just until the meringue peaks are golden, about 2 minutes.

Raspberry Pretzel Dessert

(Barb McConnell)

3/4 C butter

3 Tbl brown sugar

2 C crushed pretzels

2 C boiling water

1 large pkg raspberry jello

3 C cold raspberries or 1 lb frozen raspberries

1 8 oz. pkg cream cheese

1 sm carton whipped topping

1 scant C sugar (if berries are sweetened, use less sugar)

Combine butter, brown sugar & pretzels & mix well. Pat into lightly buttered 9X13 pan. Bake at 350 for 10 min. Dissolve raspberry jello in boiling water & while still hot, add chilled berries. Cool until mixture begins to set. Cream cream cheese & white sugar. Fold in whipped topping. Spread mixture over cooled crust. When gelatin thickens, pour over cheese mixture. Refrigerate preferably overnight. Num ----- Num -------

RASPBERRY BARS

(Kim Grant)

3/4 cup butter or oleo, softened

1 cup brown sugar

1-1/2 cups of all purpose flour

1/2 teaspoon baking soda

3/4 teaspoon salt

1-1/2 cups quick cooking oats (uncooked)

1 10-oz. jar raspberry preserves

Beat butter at medium speed with an electric mixer until creamy;

gradually add sugar, beating well. Combine flour and next 3

ingredients, add to batter mixture, mixing well.

Press half of crumb mixture into a greased 13 X 9 inch pan. Spread

raspberry preserves over crumb mixture. Sprinkle the rest of crumb

mixture over preserves.

Bake at 400 degrees for 20 minutes

Raspberry Cheesecake Bars

(AMERICANPROFILE.COM)

Submitted by K. Grant’s Mom

1 cup sugar, divided

½ cup (1stick) butter, softened

1 ¼ cups all-purpose flour

1 (8-ounce) package cream cheese, softened

½ teaspoon almond extract

1 egg

¼ cup seedless red raspberry jam

Preheat oven to 350F. Grease a 9-inch-square baking pan.

Combine ½ cup sugar and butter in a large bowl; mix well. Stir in flour until crumbly. Press into pan. Bake 15 to 18 minutes, until edges are lightly golden. Mixture will not be fully cooked.

Combine remaining ½ cup sugar, cream cheese, almond extract and egg. Beat using a mixer at high speed until well blended. Pour cream cheese mixture over crust.

Place 2 tablespoons of the jam in a small bowl and microwave on high 15 seconds, until slightly melted. Stir to blend and spoon over cream cheese mixture. Using tip of a spoon, carefully swirl jam into cream cheese layer, being careful not to disturb the crust.

Bake 18 to 20 minutes, until set. Cool on a wire rack 30 minutes. Stir remaining jam and spread evenly with the back of a spoon over the bars in a thin layer. Refrigerate 30 minutes before cutting. Store leftovers in refrigerator.

Makes 16 bars.

Triple Berry Desert Squares

(a favorite from Florence Coppernoll)

1 ½ cup graham cracker crumbs

½ cup butter (melted)

2 3 oz pkg. gelatin (berry flavor)

2 ½ cups boiling water

3 cups Triple berry blend (frozen)

(blackberry, raspberry, blueberry)

2 8 oz. pkg. cream cheese softened

½ cup sugar

1 8 oz. tub whipped topping (thawed)

1. Preheat oven to 350˚

Mix graham crackers and butter. Press firmly onto bottom of 9” x 13” pan.

Bake 8 minutes to set.

2. Dissolve gelatin in boiling water. Mix in berries. Stir until berries soften.

Refrigerate for 10 minutes or until slightly thickened.

3. Blend cream cheese and sugar until creamy.

Lightly fold whipped topping into cream cheese mix.

4. Spread cream cheese mixture over graham crust.

Gently layer gelatin and berry mix over cream cheese.

Refrigerate until firm.

Makes 12-16 servings.