Red Raspberry Trifle
1 large angel food cake
1 package frozen raspberries, thawed
5 or 6 ounces red raspberry claret
2 packages instant French vanilla pudding
1 12 ounce container non dairy dessert topping
Mix pudding with 2 2/3 cup cold milk until thick. Then fold in topping. Break angel food cake into bit size pieces. Layer cake first, then add Claret to raspberries. Then a layer of pudding mixture, then berries. Keep layering cake, pudding, berries. Refrigerate for several hours before serving. Garnish the top with a little shaved chocolate and fresh berries.
Raspberry Bran Muffins
2 1/2 cups flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups buttermilk
1/2 cup vegetable oil
2 eggs
8 cups bran flakes cereal
1/2 cup raspberry jam
Preheat over to 350F. Line muffin tins with paper cups. Combine first 5 ingredients in bowl. Whisk buttermilk, oil and eggs in large bowl to blend. Add dry ingredients and cereal and stir until just blended. Spoon 1/4 cup batter into each muffin cup. Using small spoon, make well in center of each and fill well with 1 teaspoon jam. Spoon remaining batter over. Bake until done about 25 minutes. Turn out onto rack. Cool slightly. Serve warm or at room temperature.
Wild Raspberry Cake
1 3/4 cup flour
1/2 teaspoon salt
1 cup white sugar
1 cup raspberries
1 teaspoon baking soda dissolved in 1/2 cup milk
2 eggs, slightly beaten
3/4 cup shortening
1 teaspoon cinnamon
Sift together, flour, salt sugar and cinnamon. Cut in shortening. Then mix in soda, eggs and raspberries. Pour into a greased pan and bake at 325F for 1 hour.
Raspberry Cobbler
3/4 cup sugar
1 tablespoon cornstarch
3/4 teaspoon ground cinnamon
1/2 cup water
6 1/2 cup raspberries
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup flour
1/4 cup butter or margarine
1/2 cup milk
In shallow 2 quart casserole dish mix 1/2 cup sugar, cornstarch, cinnamon, water and 6 cups of berries. Mix soda, baking powder and flour. In bowl beat butter and remaining 1/2 cup sugar till creamy. Add milk and flour mixture, stir until moistened. Drop batter in 8 equal spoonfuls, slightly apart, then raspberries. Bake at 400F until batter is deep golden and raspberries are bubbling, about 35 to 40 minutes. Top with remaining berries. Spoon portions into bowl.
Raspberry Creme Brulee
2 cups non fat milk
2 tablespoons non fat dry milk powder
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla extract
30 fresh raspberries
3 teaspoons sugar
Preheat oven to 325F. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 cup sugar and vanilla. Place 5 raspberries in bottom of each of six 6 ounce custard cups. Top with custard mixture. Bake in pan filled with hot water to 1 inch depth about 35 minutes, until custard is set. Chill. Sprinkle 1/2 teaspoon sugar over top of each custard and place cups on baking sheet. Broil 4 inches from heat until sugar is caramelized.
Raspberry Fantasy
1 6 ounce package raspberry gelatin
1 cup boiling water
2 10 ounce packages frozen red raspberries, thawed but still cold
1 8 ounce can crushed pineapple, undrained
2 ripe bananas, cubed
2 cups dairy sour cream
fresh raspberries
lemon juice
Dissolve gelatin in boiling water. Add thawed raspberries, pineapple and cubed bananas. Chill mixture until syrupy. Using a chilled bowl and beaters, beat the sour cream until it stands in soft peaks, about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2 quart mold which has been rinsed in cold water; chill until very firm, at least 4 hours. Unmold onto a chilled serving platter. Garnish with fresh raspberries that have been dipped in lemon juice.
Grilled Game Hens with Raspberry Marinade
6 rock cornish hens, about 3/4 to 1 pound each, split in half
3 cups fresh raspberries
1 cup raspberry vinegar
3/4 cup olive oil
2 bay leaves
1 tablespoon dried thyme
salt and pepper to taste
One day before serving, rinse the birds and pat dry. Place the birds in a shallow baking dish. Combine the raspberries and vinegar in a saucepan. Heat to boiling and boil for 1 minute. Remove from heat. Stir in the oil, bay leaves and thyme. Cool to room temperature. Pour the marinade over the birds and sprinkle with salt and pepper. Marinate overnight in the refrigerator, turning occasionally. Prepare hot coals for grilling. Remove the birds from the marinade and grill a few inches above the hot coals, basting occasionally with the marinade, until juices run clear when the thickest part of a thigh is pierced. Serve immediately.
Chicken With Raspberry Vinegar
6 whole chicken breasts, boned and skinned
2 tablespoons oil
6 tablespoons butter
2 tablespoon chopped shallots
6 tablespoon raspberry vinegar
1 pint fresh raspberries
Bone and skin chicken breasts. Lay flat and slice parallel to board into two filets each. Sprinkle each side with salt and pepper. Heat oil and butter in sauce pan, saute chicken breasts for a few minutes on each side until opaque. Set aside and keep warm. Sprinkle shallots in pan, saute for a few seconds, then add raspberry vinegar and 4 to 6 tablespoons water. Stir well to loosen all cooking residue. Cook for one minute, return breasts to pan and continue to cook until done; another few minutes, turning once. Serve immediately with sauce. Garnish with fresh raspberries.
Raspberry Jam Bread Pudding
3 cups toasted bread cubes
4 large eggs, divided
4 cups milk, scalded
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup raspberry jam
fresh raspberries for garnish
Place bread cubes in a two quart casserole. Beat two eggs plus two egg yolks, reserving the two egg whites for the meringue. Gradually beat scalded milk into the eggs. Beat in 1/2 cup of sugar, the salt, vanilla and butter. Pour milk mixture over the bread cubes. Close to the end of the baking time, beat the egg whites until stiff but not dry. Beat in the remaining sugar, one tablespoon at a time until meringue is stiff and glossy, set aside. Bake in preheated 350F oven for 25 minutes. Remove from oven and spread the jam evenly over top of the pudding. Pile meringue over the jam, making sure to spread the meringue to edge of dish. Bake another 15 minutes until meringue is set. Garnish with fresh raspberries.
Raspberry Sticky Rolls
Topping:
1/2 cup granulated sugar
2 tablespoons cornstarch
juice from can of raspberries
In a small saucepan mix together sugar and cornstarch. Gradually add reserved raspberry juice. Cook and stir over medium heat until thickened. Set aside to cool and pour into greased 10 x 15 inch pan.
Rolls:
1 16 ounce loaf frozen bread dough, thawed
2 tablespoons butter or margarine, softened
1 cup brown sugar
1 16.5 ounce can raspberries, drained
Preheat oven to 375F. On lightly floured surface, roll dough into 15 x 9 inch rectangle. Spread butter or margarine over entire surface and sprinkle with brown sugar and raspberries. Beginning on 15 inch side, roll up tightly, jelly roll style. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 15, equal sized pieces. Place 3 across and 5 down over raspberry topping, keeping rolls slightly apart. Let rise until double, about 35 to 45 minutes. Bake until golden brown, 25 to 30 minutes. Remove from oven and immediately invert pan on heatproof serving platter. Let pan remain a minute or two so raspberry topping can drizzle over rolls. Makes 15 servings.
Raspberry Empanadas
1 16.5 ounce can raspberries
1 cup finely chopped pared tart apple
1/4 cup sugar
1/4 cup chopped walnuts
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
dash salt
pastry for double crust pie; ready to use, mix or homemade pie crust dough may be used
cinnamon sugar
1 tablespoon butter, melted
Preheat oven to 400F. Drain berries. Combine berries, apple, walnuts, sugar, flour, cinnamon, vanilla and salt; mix well. Roll out pastry and cut into 5 inch rounds. Place 3 tablespoons berry filling on half of round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Brush with melted butter and sprinkle with cinnamon sugar. Bake on greased cookie sheet 18 to 20 minutes or until golden brown.
To make cinnamon sugar mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon.
Pork Chops and Raspberry Sauce
4 center cut pork chops
small amount of oil for pan frying
2 tablespoons butter
1/4 cup yellow onion, chopped
1/2 cup sherry
1/3 cup raspberry puree**
1/4 cup currant jelly
1/4 cup chicken stock
1 tablespoon cornstarch
1/2 cup raspberries
Add small amount of oil to pan. Brown chops on both sides; reduce heat and continue cooking until no pink remains and meat is well cooked. Remove to platter and keep warm. Melt butter in saucepan. Add onion and saute until transparent. Add sherry and simmer until reduced by 1/3. Mix unsweetened raspberry puree, currant jelly, chicken stock and cornstarch together. Add to hot sherry in small amounts, mixing and stirring until thickened. Remove from heat and gently fold in raspberries. Pour over pork chops to serve. This sauce is equally good over braised chicken breasts or curried chicken. Serves 4.
** To make raspberry puree, place fresh or thawed whole frozen berries in food mill, blender or food processor and process until smooth. If desired, seeds may be removed by straining through a medium sieve and using a rubber spatula to press pulp through while scraping underside of sieve. Add sugar to taste. A good rule of thumb for sweetening is about 2 tablespoons sugar per cup of whole berries.
Red Raspberry Cheesecake
Crust:
2 cups crushed vanilla wafers
3 tablespoons chopped toasted almonds
4 tablespoons melted margarine or butter
Filling:
24 ounces low fat cream cheese
2/3 cup sugar
5 tablespoons cornstarch
3 eggs
1 egg yolk
1/2 cup whipping cream
1/2 cup amaretto, or any liqueur of your choice
2 teaspoons almond extract, vanilla, if not using amaretto
Sauce:
2 12 ounce packages frozen raspberries, thawed
5 tablespoon amaretto, optional
1/3 cup sugar
For the crust:
In a small bowl stir together crushed cookies and chopped almonds. Add butter and stir to combine. Press mixture into the bottom of a greased 9 inch spring form pan.
For the filling:
In a large bowl combine cream cheese, sugar and cornstarch. Beat until smooth with an electric mixer. Add eggs, one at a time, beating well each time. Add yolk and beat again. Stir in the whipping cream, amaretto and almond extract. Mix well. Pour mixture into the crust. Bake at 400F for 10 minutes; lower temperature to 200F and bake for 1 hour and 15 minutes or until the center no longer looks shiny. Remove the cheesecake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Remove from oven and chill for 3 hours or more.
For the sauce:
Puree thawed berries in blender, food mill or food processor and strain through a fine sieve over a wide bowl to remove all seeds. Heat puree with sugar till mixed. Remove from heat and add liqueur. To serve cheese cake pool 1/4 cup of sauce on each plate. Place serving of cheesecake on sauce. Garnish ideas: toasted almonds, whole fresh raspberries, white rose petals. Serve in heart shaped puree pools.
Three Berry Crisp with Butter Nut Crumb Topping
Fruit filling:
3 cups raspberries
1 1/2 cups blackberries
2 cups blueberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
Topping:
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/4 cup powdered sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup coarsely chopped walnuts
2/3 cup unsalted butter, melted and cooled
Preheat oven to 375F. Lightly butter a 7 by 11 inch baking dish and set aside. To prepare the filling: Lightly rinse the berries and drain on a paper towel lined half sheet pan. Place in a large bowl. Combine the sugar and cornstarch; sprinkle over the berries, add the lemon juice and toss gently. Transfer to the prepared dish. To prepare the topping: Sift together the flour, baking powder, sugars, cinnamon and nutmeg. Add the nuts. Pour in the butter and toss with a fork to form crumbs. Take a clump of the crumb mixture and squeeze gently to form a larger clump. Break the larger clump apart over the fruit. Repeat, using all of the crumb mixture. Bake for 35 minutes, or until the crumbs begin to brown and the fruit juices are bubbling. Serve warm with ice cream or sweetened whipped cream.
Low Sugar Refrigerator Raspberry Jam
1/3 cup sugar
2 tablespoons lemon juice
1 envelope unflavored gelatin
1/2 cup cold water
4 cups fresh raspberries
In a medium saucepan, combine raspberries, sugar and lemon juice. Bring to a boil; boil rapidly for 3 minutes, stirring constantly. In a small bowl, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Add to raspberry mixture and heat, stirring until gelatin is completely dissolved, about three minutes. Let jam stand 5 minutes, skimming off foam with a spoon. Ladle into jars. Cover and cool slightly before storing in the refrigerator for several weeks or in the freezer for longer storage. Makes 2 cups jam.
Western Raspberry Syrup
1 generous quart raspberries
1 1/4 cups sugar
1/4 cup light corn syrup
Crush the berries in a flat pan. Place berry pulp and whatever juice that has accumulated in a cheesecloth bag and hang to drip over a large saucepan. This will take a couple of hours. You should have 1 1/4 cups juice. Combine juice with sugar and corn syrup in a large saucepan. Bring to a full rolling boil. Boil for 1 minute. Remove from heat and skim off foam. Pour into clean, hot canning jars and adjust the lids. Process 10 minutes in a boiling water bath. Start counting the time when water returns to a boil. Cool jars on wire racks.
Raspberry Chicken
skinless, boneless chicken breasts
raspberry vinegar
chicken broth
dairy sour cream
raspberry preserves, strained, or raspberry syrup
fresh raspberries for garnish
Place chicken breasts in saucepan. Combine equal parts of raspberry vinegar and chicken broth to cover chicken breasts. Poach about 10 minutes, until meat is opaque and done. Remove from heat. Keep covered. Add to sour cream enough raspberry preserves or syrup to color lightly and to flavor as desired. To serve, drain chicken breasts and place on serving tray. Cover with sour cream mixture. Garnish with raspberries, as desired.
Raspberry Braided Coffee Cake
4 tablespoons butter
2 cups Bisquick baking mix
1/3 cup milk
1/2 cup raspberry preserves
Icing:
1 cup confectioner's sugar, sifted
1 to 2 tablespoons milk
1/2 teaspoon vanilla
Cut cream cheese and butter into Bisquick till crumbly with pastry blender. Blend in the 1/3 cup of milk with wooden spoon. Turn onto floured surface. Knead 8 to 10 strokes. Roll dough onto wax paper to a 12 x 9 inch rectangle. Turn onto greased baking sheet or cookie sheet; remove wax paper. Spread preserves down center of dough. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling. Bake in 425F oven for 12 to 15 minutes. Make icing by mixing ingredients together until smooth and drizzle on top.
Raspberry Cheesecake Brownies
Batter:
4 ounces fine quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup all purpose flour
Topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all purpose flour
1 1/2 cups raspberries
1 tablespoon sugar
confectioners' sugar for sprinkling brownies if desired
Preheat the oven to 350F and butter and flour a 13 by 9 inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring and cool. Whisk in sugar and eggs, 1 at a time and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners' sugar. Serve brownies cold or at room temperature. Makes about 24 brownies.
Chocolate Truffle Pie with Raspberry Sauce and Fresh Raspberries
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1 tablespoon unsweetened cocoa
1/2 stick unsalted butter at room temperature
Filling:
4 ounces semisweet chocolate
2 tablespoons milk
8 ounces cream cheese, at room temperature
3 tablespoons granulated sugar
1 3/4 cups whipping cream
1/3 cup Grand Marnier liqueur
Raspberry Sauce:
2 cups fresh raspberries
1/2 cup granulated sugar
1/4 cup Grand Marnier liqueur
1/2 cup whipping cream, whipped
1 tablespoon shaved semisweet chocolate
1/2 cup fresh raspberries for garnish
Prepare the oven to 375F. To prepare the crust, mix together graham cracker crumbs, sugar and cocoa in a medium bowl. With a fork, blend in the butter until the mixture has a crumbly consistency. Using the back of a large spoon, press the crumb mixture firmly in side a 9 inch pie plate to form a crust. Bake crust in the oven for 8 minutes. Remove and let cool. To prepare the filling, melt the chocolate with milk over low heat in a small sauce pan, stirring constantly. Let cool. In a large bowl, beat the cream cheese and sugar together. Add the Grand Marnier and melted chocolate mixture and blend. Do not overmix. Whip the cream in a small bowl and fold into the chocolate mixture. Pour the mixture into the cooled crust and spread evenly with a spatula. Cover with plastic wrap and refrigerate overnight. The next day, prepare the raspberry sauce. Using a food processor fitted with a steel blade, puree the fresh berries or thawed frozen berries. Strain out the seeds. If you are using fresh berries, add the sugar and pulse to dissolve the sugar. Add the Grand Marnier and mix until the sauce is blended. Top the pie with whipped cream, shaved chocolate and fresh raspberries. Serve with the raspberry sauce. Serves 6 to 8.
Raspberry Salsa
1/2 cup fresh raspberries washed
1/2 cup chopped red bell pepper
2 serrano peppers minced fine
1/4 cup chopped red onion
1/2 cup chopped tomato seeded
2 teaspoons fresh chopped cilantro
1 pinch salt
Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to chill for at least 1 hour.
French Toast
1 loaf soft crust Italian bread, 1 inch thick
3 eggs
1 1/4 cups milk
1 package vanilla pudding mix; not instant
1/2 teaspoon vanilla
16 ounces fresh raspberries
Beat eggs until thick; add milk and vanilla. Dip bread into batter, turning to coat each side. Fry in buttered skillet until golden. Serve with butter and fresh raspberries.
Chocolate Raspberry Brownies
1/2 cup butter or margarine, softened
1 cup sugar
2 large eggs
2 1 ounce squares unsweetened chocolate, melted
3/4 cup all purpose flour
1 cup chopped walnuts
1/3 cup raspberry preserves
fresh raspberries
Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts. Spoon half of batter into greased and floured 9 inch square pan. Spread raspberry preserves over batter; top with remaining batter. Dot with fresh raspberries. Bake mixture at 350F for about 28 to 30 minutes. 3 dozen brownies.
Raspberry Walnut Salad
4 cups torn Boston Lettuce
4 cups torn red Leaf Lettuce
3/4 cup walnuts, chopped and toasted
1 cup fresh raspberries
1 avocado, peeled and cubed
1 kiwi fruit, peeled and sliced
Raspberry Salad Dressing
Combine first 6 ingredients in a large bowl; toss gently. Serve with Raspberry Salad Dressing. 12 servings.
Raspberry Salad Dressing
1/3 cup seedless red raspberry preserves
1/3 cup raspberry vinegar
1 cup vegetable oil
1 tablespoon poppy seeds
Combine preserves and vinegar in container of an electric blender; process 20 seconds. With blender on high, gradually add vegetable oil in slow, steady stream. Stir in 1 tablespoon poppy seeds. 1 1/2 cups.
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