Raspberry Recipes Top 50 Most Delicious Raspberry Recipes
Transcript of Raspberry Recipes Top 50 Most Delicious Raspberry Recipes
RaspberryRecipes:Top50MostDeliciousRaspberryRecipes
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Alittleaboutraspberries
Raspberriesarepopularsweetberriesthatarecommonlyenjoyedindesserts.Thisrecipebook contains the 50 most delicious raspberry recipes, though they don’t only useraspberries indessertsbutalso insalads,drinksandevenmaindishes! Ifyou thinkyouloveraspberriesnow,justwaituntilyou’vetriedtheseirresistibleraspberryrecipes!
Ithasshownthroughresearchthatraspberrieshavethepotentialtohelpwithweightloss.This is through the organic compounds called raspberry ketones found in raspberrieswhichincreasefatmetabolism.
Raspberrieshavehighanti-inflammatorypropertiesthatdelaytheage-relateddecreaseincognitiveabilityandreducebloodpressure.Theanthocyanins thatarefoundin thefruitthat gives it a red color are essential for maintaining healthy skin and beautifulcomplexion. These anthocyanins are antioxidants which protect the body from freeradicalsthatcauseage-relatedskindamage,cancer,andheartdisease.
Raspberriespromoteahealthy immune systemsince theycontainmanyof the essentialnutrientssuchasvitaminC,vitaminE,vitaminK,iron,folate,potassiumandmanganese.
Raspberriesmustbeeatensoonafterpickingorafterbuyingfromthestoresincetheyarehighly perishable. So quickly pick a recipe and turn those raspberries into somethingamazing.
For updates about more awesome recipe books and free promotions Like us onFacebook!
ContentsMainDishes1. RaspberryBaconFrittata2. SweetandSpicyRaspberryChickenWings3. BeefTenderloinwithRaspberryChimichurri4. MarinatedSteakwithRaspberryMangoSalsa5. RaspberryMolewithChicken
SaladsandSideDishes6. Couscous&FruitSalad7. RaspberryGoatCheeseSalad8. RoastedFennelSaladwithRaspberries9. RaspberryTurkeySalad10. CaribbeanRaspberryAvocadoSalad11. RaspberryArugulaSaladinRomanoCheeseBowl12. CaramelizedOnionRaspberryNoodleToss13. GreenBeansandRaspberryHazelnutToss14. RoastedBrusselSproutswithRaspberriesandPancetta15. RaspberryJam
Desserts16. Raspberry-CreamLayerCake17. RaspberrySweetPotatoCakeswithHoneySourCream18. RaspberryIceCreamCake19. RaspberryBuckle20. RaspberryShortcakes21. PinkMeringueCupcakeswithRaspberryCurd22. Raspberry-FilledMoltenChocolateCupcakes23. Raspberry-SwirlCheesecake24. DecadentChocolateRaspberryCheesecake25. RaspberryCoconutCreamPie26. Raspberry-LemonWhoopiePies27. Raspberry-ChocolatePie28. Strawberry-RaspberryLatticePie29. LightRaspberryCreamPie30. Raspberry-RippleMeringue31. TangyRaspberryFool32. Lemon-RaspberrySemifreddo33. RoseRaspberrySorbet34. RaspberrySorbet
35. SmoothRaspberryIceCream36. RaspberryCobbler37. RaspberryPeachCobbler38. GrandRaspberryTrifle39. BakedRaspberryCustard40. RaspberryCustardTart41. Pear-RaspberryTart42. FastRaspberryScones43. RaspberryandCranberryBananaBread44. RaspberryPearPecanQuickBread45. RaspberryCornMuffins46. Raspberry-OrangeMuffins
Beverages47. Raspberry-MangoSangria48. Raspberry-LimeFreeze49. RaspberryCoolers50. PinkLemonadeSyrup
MoreTop50RecipeBooks
MainDishes
RaspberryBaconFrittata
Excellentforbrunch,thesweetnessoftheraspberrygoesgreatwithbacon,butthenagainwhatdoesn’tgogreatwithbacon!
Yield:Makes4Servings
Ingredients:
1/4cupsbutter(1/2stick)
2cupsrefrigeratedhashbrownpotatoes
2/3cupschoppedCanadianbacon
1/3cupschoppedscallions
Saltandpepper
1⅓cupsofraspberries
4largeeggs
2tablespoonsmilk
1tablespoonfreshparsleyleaves,chopped
1cupshreddedwhitecheddarcheese
MethodofPreparation:
1. Preheatovento350degreesF.2. Meltthebutterinafryingpanonastovesettohighheat.Addthepotatoes,thebacon
andthescallions,aswellassaltandpepperforseasoning.Cookthis for7minutesandthenplaceraspberriesontop,spreadevenly.
3. Placetheeggs, themilkandtheparsleyintoabowlandwhiskthemtogether.Pourthisoverthepotatoesandcontinuecookingfor3moreminutes.Addcheeseontop.
4. Bakeuntilthecheesehasmeltedandtheeggsarecooked,thisshouldtake5minutes.
SweetandSpicyRaspberryChickenWings
Chickenwingshavebeena favorite for a long timenow, so finding somenewways tomakethedishextratastyisn’tsomethingnew.Forthisone,raspberrysauceisbeingaddedtothechickenwingsforanewflavorthatwillhaveyouwantingmore.
Yield:Makes8-10Servings
Ingredients:
FortheRaspberrySauce:
1tbsp.ofcanolaoil
1/2cupofmincedyellowonion
1garlicclove,minced
22/3cupsofraspberries
1/3cup+1tbsp.ofpackedlightbrownsugar
1tbsp.oflightmolasses
2tbsp.ofcidervinegar
2tbsp.ofWorcestershiresauce
2tbsp.oftomatoketchup
2tsp.ofmustard
1/2tsp.ofhotredpeppersauce
FortheChickenWingettes:
Vegetableoilsprayforthebakingsheet
4poundschickenwingettes
2tablespoonschiliorcurrypowder
1tablespoonkoshersalt
MethodofPreparation:
TomaketheRaspberrySauce:
1. Useaheavy-bottomedsaucepantoheattheoil,setheattomedium.2. Stirintheonionstocookthemuntiltheyturngolden,thisshouldtake5minutesor
so.Stirinthegarlicandcontinueuntilitsfragrancecomesout,inonemoreminute.
Addintherestoftheingredientsandallowittosimmer3. Bring the heat down to medium-low and stir while it simmers. Do this until the
raspberryjuicesthickenslightly,thisshouldtake10minutes.4. Movethecontentstoablender.5. Pureewiththelidslightlyopen.6. Allowtocoolandseparateintotwo,onepartforglazeandanotherpartforfilling.
TomaketheChickenWingettes:7. Preheat oven to 425 degrees F. Line a baking sheetwith parchment or spraywith
cookingoil.8. Drychickenbypattingthemwithatowelandmixintothechilipowder.Addsalt.9. Layontothebakingsheet.10. Roastuntilthewingsturnbrownandarenolongerpinknearthebone,thisshouldbe
at35minutes.Turnthewingsoncewhileroasting.11. Usethefirstportionofthesaucetobrushontothechickenandcontinueroastinguntil
it’sglazed, thisshould take2½minutesmore. Invert itandaddmoresauce to theunderside.Continueroastinguntilthatglazesaswell,another2½minutes.
12. Pourtherestofthesauceintoasmallbowl.13. Placethewingsonaplatterwhilewarmandservewithsauceontheside.
BeefTenderloinwithRaspberryChimichurri
Chimichurri is actually anArgentineancondiment for steak.This recipe ismadewith agenerousamountofparsley,oliveoil,andvinegarthatisafreshandfruityvariationwithcitrusandraspberries.
Yield:Makes8Servings
Ingredients:
4cupsofraspberries,divided
3cupsoffreshparsleyleaves,chopped
1/4cupsoforangezest
3tbsp.ofchoppedgarlic
2tsp.ofgratedlemonzest
3tbsp.offreshlemonjuice
2tsp.ofgroundcumin,toasted
saltandpepper,totaste
3lb.ofcentercutbeeftenderloin,tied
MethodofPreparation:
1. Blend2⅔ cups of the raspberrieswith everythingbut the salt andpepper and thebeefinafoodprocessor.Addsaltandpeppertotaste.
2. Seasonthebeefwithmoresaltandpepperandthenroastit.Sliceitafterwards.3. Sprinklethebeefwiththeraspberryblendandthenusetherestoftheraspberriesto
garnish.
MarinatedSteakwithRaspberryMangoSalsa
The raspberry-infusedbourbonsauce thatmarinates the steak in this recipemakes foraverydelicioussummertimesupper.Themangoalsosweetensthesalsaspikedwithmint.
Yield:Makes4Servings
Ingredients:
FortheBourbonRaspberrySauce:
2/3cupsofbourbon
11/3cupsofraspberry
2tsp.ofsugar
FortheRubMixture:
21/2tsp.ofdrymustard
1tbsp.ofpeppercornmelange,crushed
2tsp.ofgarlicpowder
2tsp.ofsalt
1tsp.ofsmokedpaprika
1tsp.ofcayennepepper
FortheRaspberryMangoSalsa:
11/3cupsofraspberries
1mango,peeledanddiced
3scallions,trimmedandslicedthinly
2tbsp.oforangejuice
1tbsp.ofcornoil
1tbsp.ofmint,slivered
1/2tsp.ofsalt
1/2tsp.ofgroundblackpepper
FortheSteak:
48-ounceBone-inrib-eyesteaks
MethodofPreparation:
TomaketheBourbonRaspberrySauce:
1. Mixalltheingredientstogether.2. Mashtheraspberrieswithaforkandblendthemtogether.3. Setheattomedium-highandallowittoboil.4. Bringdowntheheatandletitsimmerwhileyoustirfor5minutes.5. Strain.
TomaketheRubMixture:6. Mix all the ingredientsof the rubmixturewith the raspberrybourbon sauce into a
smallbowluntileverythingisblended.7. Takethesteaksandcovercompletelywiththemixture,brushiton.Wrapinplastic
andleaveinfridgeforatleast2hours.Youmayalsoleaveitovernight.
TomaketheRaspberryMangoSalsa:8. Combinealltheingredientsofthesalsainasmallbowlandblendwellwhenyou’re
preparingtocookthesteaks.Setthesalsaaside.
TomaketheSteaks:9. Preheatthegrillorbroiler.10. Grillthesteaks6inchesawayfromtheheatsourcefor10minutes,turnthisonce.For
medium-rarethethermometershouldread140degreesF.11. Servesteakswithsalsaontheside.
RaspberryMolewithChicken
MoleisaMexicansaucetraditionallymadewithchilipeppers.Thisraspberrymolerecipehasthreetypesofchilies.Perfecttoserveovergrilledchickenorpork.
Yield:Makes4Servings
Ingredients:
1tsp.ofpinkpeppercorns
1/2tsp.ofgroundcumin
1/2tsp.ofaniseseeds
1/2vanillabean,finelychop
2cloves
1tbsp.ofcocoabutter
1driedanchochili,seeded
1driedmoritachili,seeded
1driedguajillochili,seeded
1/2cupsofwalnutpieces
22/3cupofDriscoll’sRaspberries
3tbsp.ofsemi-sweetchocolatechips
1/2cupofchickenbroth
1/3cupofredwine
Salt,totaste
4chickenbreasts,grilled,skinless,boneless
3mediumsizedsweetpotatoes,cubedandfried
3tbsp.ofsesameseeds,toasted
MethodofPreparation:
1. Placepeppercorns, cumin,anise,vanillaandcloves intoadry fryingpanand toastthem for aminute or two. Stir this constantly to keep them fromburning, removethemafterwards.
2. Set the heat tomedium high and heat the cocoa butter in the frying pan.Add thechilies and allow them to brown on all sides. Add in the walnuts, half of theraspberries,thechocolateandthespicespreparedearlier.Stirandtakecarethatthey
don’tgetburned,continuethisuntilthechocolatehasmeltedandmixeswiththerest.3. Pourinwineandbrothandsimmer5minutes.4. Pureeinablenderuntilit’ssmooth.Strainandseason.5. Servethistogetherwithyourgrilledchickenandfriedsweetpotatoes.6. Usetherestoftheraspberriesandsesameseedsasgarnish.
SaladsandSideDishes
Couscous&FruitSalad
Anoddcombinationofalmonds,couscousandfruitscreatesaninterestingsalad.
Yield:Makes4Servings
Ingredients:
2tbsp.ofextra-virginoliveoil
2tbsp.oforangejuice
1tbsp.ofcidervinegar
2tsp.offinelychoppedshallots
1/4tsp.ofsalt
1/4tsp.offreshlygroundpepper
2cupsofcookedwhole-wheatcouscous
1cupofchoppednectarine
1cupofmixedfreshberries,suchasblueberriesandraspberries
MethodofPreparation:
1. Placeoil,juice,vinegar,shallots,andsaltandpepperintoabowlandwhisktogether.2. Addtherestoftheingredientsandcombinebytossingthemgently.
RaspberryGoatCheeseSalad
Aversatile,easytothrowtogetherraspberrysaladthatis lightanddelicious.Enjoyasalunchsaladbyaddinggrilledchickenstrips,orbytossingitwithbalsamicvinaigretteoryourfavoritesaladdressing.
Yield:Makes2Servings
Ingredients:
2tbsp.ofbalsamicvinaigrette
4oz.ofmixedfieldgreens
4oz.ofraspberries
4oz.ofyellowgrapetomatoes,sliced
2oz.ofcrumbledgoatcheese(orflavoredgoatcheese)
2tbsp.ofsunflowerseeds(orwalnuts,pecansorothernutsofchoice)
MethodofPreparation:
1. Tosseverythinginsideasmallbowluntilwellblended.
RoastedFennelSaladwithRaspberries
This fennelsalad isa restaurant-style firstcoursedish thatonlyrequiresminimaleffort,this great combination of slightly caramelized fennel and raspberries tastes better as aplatedsaladratherthanjustatossedsaladinabowlthatmakesaperfectlightsaladforaholidaymeal.
Yield:Makes6Servings
Ingredients:
FortheSalad:
2tbsp.ofextra-virginoliveoil,plusmoreforthebakingsheet
3bulbsoffennel
1/2tsp.ofkoshersalt
1/4tsp.offreshlygroundblackpepper
11/2cupsofraspberries
2oz.ofGorgonzolaorDanishBluecheese
6sprigsoffreshrosemary,forgarnish
FortheHoneyBalsamicDressing:
1tbsp.+1tsp.ofbalsamicvinegar
1tbsp.ofhoney
2tsp.offreshrosemary,finelychopped
1/2tsp.ofkoshersalt
1/4tsp.ofblackpepper,freshlyground
1/3cupofextra-virginoliveoil
MethodofPreparation:
TomaketheRoastedFennel:1. Preheatovento425°F.2. Lightlyoilalargerimmedbakingsheet.3. Cut the bulbs into quarters.Cut these into¼ or½ inch thick slices.Arrange on a
bakingsheet,addsaltandpepperforseason.4. Roastuntilthefennellightlybrownintheedgesandarejusttender,thisshouldbeat
around20minutes.Allowtocool.
TomaketheDressing:
5. Inamediumbowl,whiskalldressingingredientsexcepttheoliveoiltogether.Whenthat’sdone,whiskintheoilslowlyandgraduallyuntileverything’sblended.
6. Mixthefennelintothedressingonceit’scooled.Foldintheraspberriesandseasonaspreferred.
7. Divideequallyamong6platesandtopevenlywithcheeseandrosemary.8. Servethisatroomtemperature.
RaspberryTurkeySalad
This raspberry turkey salad gets it great flavor from the salty ricotta salata cheese andbalsamicvinegar.Ricottasalataisasaltedhardcheesewithalotofflavorthatispressed,differentfromthesoftricottathatyoumightbefamiliarwith.
Yield:Makes2Servings
Ingredients:
11/3cupsofraspberries
1/4cupsofbalsamicvinegar
1/2tsp.ofsugar
1/4tsp.ofcoarsegroundblackpepper
4oz.offieldgreens
4oz.ofsugarsnappeas,trimmedandblanched
6oz.ofturkeystrips,cookedandsliced
2oz.ofricottasalatacheese,grated
MethodofPreparation:
1. Useablendersettopureehalfacupoftheraspberries,vinegar,andsugartogether.Addandstirtheblackpepperafterwards.
2. Placetherestoftheraspberrieswiththefieldgreens,thethesugarsnappeasandtheturkeyintoamediumbowl.
3. Sprinkle the dressing over your salad and toss so that everything is well coated.Distributethisevenlybetweentwoplattersandaddcheeseontop.
CaribbeanRaspberryAvocadoSalad
Theraspberrydressinginthissaladisversatileenoughformixedgreens,fish,orchicken,andtheraspberriesgiveitatropicalflavorandcolor.Servewithaglassofyourfavoritechilledwhitewine.
Yield:Makes4Servings
Ingredients:
11/3cupsofraspberries
1tbsp.ofbalsamicvinegar
11/2tbsp.ofhoney
11/4tsp.ofmustard
1/4cupofoliveoil
saltandpepper,totaste
1/2lb.ofcookedwholeshrimp
1/4cupsofdicedmango
2tbsp.ofthinlyslicedcelery
1tbsp.ofthinlyslicedredonion
4cupsofmixedbabylettuceorspringmix
2avocados,halved,pittedandsliced
MethodofPreparation:
1. Useafoodprocessortoblend⅓cupoftheraspberries,thevinegar,thehoneyandthemustarduntilsmooth.Sprinkletheoliveoiloverthemixwhileblending.Addafewtbsp.ofwaterifthinningisneeded.Addsaltandpeppertotaste.
2. Inamediumsizedbowl,mixtheshrimp,themango,thecelery,andtheonion.Stirintherestoftheraspberries.
3. Dividethelettuceamong4platters,topwithslicesofavocado.Addshrimpmixtureontopandshowerthedressingontopofthat.
4. Servewithwhat’sleftofthedressingassiding.
RaspberryArugulaSaladinRomanoCheeseBowl
A fantastic mix of citrus, peppery greens, basic raspberry vinaigrette, and sweetraspberriessaladmadewithacrispcheesebowl that isveryeasy tomakeand isaverydeliciouswaytostartyourmeal.
Yield:Makes4Servings
Ingredients:
2cupsoffinelyshreddedRomanocheese
½lb.ofgreenbeans,trimmedandcutinto1-inchpieces
1orange,cutintosegments
6ouncesofraspberries,divided
½tsp.ofmustard
¼tsp.ofsalt
¼tsp.ofgroundblackpepper
2tbsp.ofoliveoil
2cupsofbabyarugula
2cupsofwatercressleaves
¼cupoftoastedslicedalmonds
MethodofPreparation:
1. Preheatovento350°F.2. Line a baking sheet with parchment paper. On a separate baking sheet, place two
bouillonbowlsontop,upside-down.3. Formtwocirclesonthebakingsheetboth6incheswidemadeofcheese.Dothisby
sprinklinghalfacupofthecheeseonthesidesofthesheet,spreadtoeventhemout.4. Place in the oven until it starts to bubble up and turns golden, this can take 5-7
minutes.Afterwards,allowthemtocooloutsideoftheovenforaminuteorso.5. Take them off the parchment gentlywith a spatula.Allow them to drape onto the
bouillon bowls so that they form inverted bowls. Allow these to cool until theybecomefirm.
6. Dothesamethingwiththerestofthecheeseuntil4bowlsareformed.7. Inthemeantime,boilasaucepanofwaterwithsaltadded.Cookthegreenbeansin
thisuntiltheyareforktender,whichshouldbeinabout3-4minutes.8. Tostopcooking,drainoutthesaucepanandrinsethebeansincoldrunningwater.9. Peelorangeandremoveitssegments.Setaside.
10. Takehalfacupofraspberriesandpressthroughafinesievetogetapureewithoutseeds.Youshouldget2tbsp.ofpureefromthis.
11. Whiskmustard,saltandpepper,andyourpureeinsidealargebowl.12. Continuewhiskingwhileaddingaslowstreamofoliveoil.Continueuntilblended
well.13. Addinthebabyarugulaandwatercressleavesalongwiththegreenbeansprepared
earlierintothebowl.Tossthismixuntileverythingiscoatedevenly.14. Place thesaladinto thecheesebowlsandtopwith theorangesegments, therestof
theraspberriesandthealmonds.
CaramelizedOnionRaspberryNoodleToss
Weallknowit takessometimetocaramelizeonions,but itwillbeworththewaitonceyougettotastetheoutcomeofthisrecipe.Plus,youcouldalwaysgettheotherprepworkdonewhilewaiting. Adding raspberry, pecans, and bacon to this noodle toss definitelymakesitverydelicious.
Yield:Makes8Servings
Ingredients:
16oz.ofhomestylewideeggnoodles
4slicesofbacon,chopped
2tbsp.ofbutter
1lb.ofonions,peeled,trimmed,halvedlengthwise,thinlysliced
2cupsofchickenbroth
3tbsp.ofcornstarch
2tsp.offreshthymeleaves
1/2tsp.ofsalt
1/4tsp.ofpepper
2⅔cupofraspberries
1/2cupsofpecans,choppedandtoasted
MethodofPreparation:
1. Cookyournoodles.Drainthemthenmovetoalargebowl.Coverthebowltokeepitwarm.
2. Cookbaconinmediumheatuntilitcrisps,around5minutes.Useaslottedspoontoremoveitandthensetitaside.
3. Reserve2 tbsp.of thedrippingsanddiscard the rest.Addonionsandbutter to thereservedoilandstirfrequentlywhilecookingituntiltheonionsarealightshadeofgoldenbrown,thisshouldbeinabout25minutes.Setasidetheonions.
4. Dissolve the cornstarch bywhisking it with the broth, the thyme, the salt and thepepper in a small bowl. Pour this into the pan and remove the brown bits with awoodenspoon.Stirasyouboilinmediumheatuntilitthickensforaminute.
5. Pour thisonto thenoodles.Add theonionsandbaconand stir everything together.Mixtheraspberriesandpecansgently.
GreenBeansandRaspberryHazelnutToss
Thissidedishisperfectfortheholidayswiththeraspberryandhazelnutthemethataddstextureandcolortoit.Rinseincoldwateraftercookingforashortwhileinboilingwatertokeepthebeansbrightgreenincolor.
Yield:Makes4Servings
Ingredients:
1lb.ofgreenbeans,trimmed
2tbsp.ofbutter,divided
1/2cupofhazelnuts,chopped
1tbsp.ofoliveoil
1cloveofgarlic,chopped
3/4tsp.ofHerbesdeProvence
1/2tsp.ofsalt
1/4tsp.ofpepper
11/3cupofraspberries
MethodofPreparation:
1. Cook the green beans by boiling it in 2 quarts saltywater for 4minutes.Drain itafterwardsandsetaside.
2. Take1tbsp.ofbutterandheatitinafryingpan.Addinthehazelnutsandcontinuecookingfor2minutes.Takeoffofpanandsetasideaswell.
3. Takethefryingpanandplacetherestof thebutter,alongwitholiveoilandgarlic.Settheheattomediumandcookthisforaminuteasyoustir.
4. Addthehazelnutsthatweresetasideaswellastheherbesdeprovence,thesaltandthepepperandcookthisforhalfaminutemore.Addthegreenbeanssetasideearlierandcontinuecooking for2moreminutes.Finallyadd the raspberriesandstiruntileverythingiscoatedevenly.
RoastedBrusselSproutswithRaspberriesandPancetta
Theunexpectedbutdeliciouscombinationoftheingredientsinthisrecipecanbrightenupyourdinnertable.Addingtothat,theraspberriesaddsweetnesstotheBrusselssprouts.
Yield:Makes8Servings
Ingredients:
1/2cupofdicedpancetta
2tsp.plus2tbsp.ofoliveoil,divided
2oz.ofBrusselsprouts,trimmedandhalvedlengthwise
1tbsp.ofbalsamicvinegar
1/2tsp.ofbrownsugar
6oz.ofraspberries,atroomtemperature
Saltandgroundblackpepper
MethodofPreparation:
1. Preheattheovento400degreesF.2. In a largepan, inmediumheat, cookpancettawith2 tsp. of oil. Stir this one in a
whileandcontinueuntilpancettabrownslightly,thisshouldtakearound8minutes.3. Movethepancettafromthepantosometowelstoletitdrain.4. PlacetheBrusselsproutsandtherestoftheoilintoalargebowl.Then,takeabaking
sheetandspreadon.5. Bakeuntilitbrownsandistenderenoughtoyieldtothetipofasmallsharpknife,
this should be around 20-30minutes. Add in the pancetta you set asidewhen it’salmostdone.
6. Movetoaservingbowl.7. Mixthebrownsugarandthevinegarintoasmallbowlandwhisktogether.Showerit
ontopoftheBrusselsproutsandaddsaltandpepper.Tosswhenfinished.Addintheraspberriesandcontinuetossing.
8. Serveimmediately.
RaspberryJam
Thistraditionalhomemaderaspberryjamisperfectforsavoringthefavoritemidsummerberry.
Yields:Makesabout1cup
Ingredients:
2¼cupsoffreshraspberries
1cup+2tbsp.ofsugar
11/8tsp.offreshlemonjuice
Pinchofcoarsesalt
½tsp.offinelygratedorangezest,dividedintotwo
MethodofPreparation:
1. Freezeseveralplatesinyourfreezer.2. Stireverythingexcepthalfoftheorangezestintoalargepot.3. Boilwhilestirringsothatthesugardissolves,alsomashlightlywithapotatomasher.
Skimfoamoffofsurface.4. Continue cooking; intensify stirring as jam gets thicker until it is as thick as very
loosejelly,thisshouldtakeabout8-9minutes.Takeoffofheat.5. Takeaplatefromthefreezerandplaceaspoonfulofjamontoit.Returnthistothe
freezerforanother1-2minutes;then,pokeitwithyourfinger.Itshouldkeepshape;ifitspreadsthenit’stoothin,bringbacktothepotandcontinueboiling;checkeveryminutetoseeifthethicknessisright.
6. Strainhalfofthejamthroughafinesieveintoabowlandremoveseeds.Returntothepotandaddtherestofthezest.
7. Boilandthenremovefromheat.8. Setasidetocoolbeforestoringorusing.
Desserts
Raspberry-CreamLayerCake
This layer cake has an irresistible filling thatwillmake youwant to taste it again andagain.Butyouwillhavetoprepareitjustbeforeservingtoensurethebestpossibletaste.
Yield:Makes12Servings
Ingredients:
Forthefilling:
Butterwithoutsalt,forthecakepans
2cupsofraspberries
3tbsp.ofconfectioners’sugar
2cupsofcoldheavycream
Forthecakelayers:
1cupunsaltedbutter
1¾ofcupssugar
4largeeggsplus2largeeggyolks
1tbsp.ofpurevanillaextract
3cupsofcakeflour(leveledandspooned)
1tbsp.ofbakingpowder
½tsp.offinesalt
1½cupsofbuttermilk
MethodofPreparation:
Tomakethecakelayers:1. Preheatovento350degreesF.2. Allowthecoldingredientstoreachroomtemperature.Bythen,youshouldbeableto
markthebutterwithyourthumbprintbutstillbeabletoretainshape.3. Withanelectricmixersetonhigh,beat together thesugarandbutteruntil themix
becomeslightandfluffy.4. Add4eggsandthe2yolksoneatatime.Keepbeatingaftereachonesothatthey’re
combinedbeforeyouaddthenextone.Addvanillaextractandcontinuebeating.5. Inaseparatelargebowl,combinetheflour,bakingpowderandsalt.Whiskthemall
together.Add⅓oftheflourmixintothebuttermixandbeatuntilcombined.
6. Addin¾cupofthebuttermilkandbeat.Beatinanother⅓oftheflourandthen¾cupof thebuttermilk again.Finally add in the remainingamountof flourmixandbeatuntilthey’remixedtogethercompletely.Ifnecessary,scrapedownyourbowl.
7. Butter and line with paper and butter parchment two 9-inch cake pans lightly.Distribute the butter among the pans and remove bubbles by tapping it on a hardsurfacelightly.Smoothenthetopsout.
8. Placeinovenuntiltheyturngoldenandpuffup.Youcaninsertatoothpickintothemiddle beforehand. If it puffs up, the cakes are ready.This should take around 30minutes,rotatethepanshalfway.
9. Coolthecakesonwireracksfor10minutes.Letakniferunaroundtheedgesthenturn upside down to remove the parchment. Flip them again and let it continuecookinguntilitcoolscompletely.
Tomakethefilling:
10. Mashupacupoftheraspberriesinsideasmallbowl.Addtherestoftheraspberries.Beattogethertheconfectioner’ssugarandthecreamwithanelectricmixeruntilsoftpeaksbegintoform.
11. Foldthecreamovertheraspberries.12. Takeonecakeandplaceonacakestandorplatter.Spreadthefillingoverthecake
leavingoutanallowanceof¼ofanincharoundtheedges.13. Sandwichwith the other cake and press together gently. Finish off any remaining
cream.14. Serverightafter.
RaspberrySweetPotatoCakeswithHoneySourCream
Served as a side dish or an appetizer, these raspberry potato cakes are perfect for theholidays.ThepankobreadcrumbsthatareusedinthisrecipeareusedinJapanesecuisine,andarecrunchierandcoarserthantheregularbreadcrumbs.
Yield:Makes8Servings
Ingredients:
FortheSweetPotatoCakes:
2tbsp.ofbutter,divided
2/3cupsofbreadcrumbs
2cupsofsweetpotatoes,cookedandmashed
2tsp.ofcrystallizedginger,finelychop
1largeegg
2tbsp.ofmilk
1/4cupsofall-purposeflour
1tsp.ofsalt
1⅓cupsofraspberries
FortheHoneySourCreamTopping:
1/2cupsofsourcream
1/4tsp.ofgroundcinnamon
1tsp.ofhoney
MethodofPreparation:
TomaketheSweetPotatoCakes:1. Preheatovento400degreesF.2. Usemedium-highheattomeltatbsp.ofbutterinafryingpan.Cookbreadcrumbs
withthebutteruntiltheybrown,stirringitsimultaneously,thisshouldtakeaminute.Addtherestof thebutter tomeltandthencombinewithall theingredientsbut theraspberriesinalargebowl.Alsoaddtheraspberries.
3. Form 3-inch wide cakes with a ⅓ cup measure and then pat them by hand afterdampeningyourhands.Youshouldget8outofthis.
4. Coatthesewithbreadcrumbsandstickinfridgefor10minutes.
5. Movethecakesontothepanpreparedearlierandbakefor20minutes.
TomaketheHoneySourCreamTopping:
6. Mixalltheingredientsuntileverythingisblendedwell.7. Servethisonthesideofthepotatocakes.
RaspberryIceCreamCake
Lovecake?Loveicecreamtoo?Thenyouhavetolovethisraspberryicecreamcake!
Yield:Makes8Servings
Ingredients:
1loafofpoundcake,sliceintothirds
1½cupsofraspberries
1pintofvanillaicecreamthathasbeensoftened
Confectioners’sugar
MethodofPreparation:
1. Placethelowerlayerofthecakeintoaloafpanofthesamesize.2. Spread half of the raspberries onto the cake with half of the ice cream and then
sandwichwithanotherlayerofcake3. Repeatprocesswiththerestoftheingredients.4. Wrapthecakeinaluminumfoilandallowtofreezeforaminimumof4hoursanda
maximumofhalfaday.5. Takethecakeoutandsetasidefor30minutesbeforeyouserve.6. Sprinklesugaroverit.7. Serve.
RaspberryBuckle
Mostpeoplemaycallit“coffeecake,”butnomatterhowyouwishtocallit,you’llstillloveit.Bucklesaretraditionalfruitstuddeddessertsthataremoistandsoft.
Yield:Makes6Servings
Ingredients:
½cupunsaltedbutter,plusexcessforbakingdish
1cupofgranulatedsugar
3largeeggs
1cupofall-purposeflour,(spoonedandleveled)
1/2tsp.ofsalt
1/2tsp.ofbakingpowder
23/4cupsofraspberries
MethodsofPreparation:
1. Preheatovento350degreesF.Buttera2-quartbakingdish.2. Creamthebutterandsugarinalargebowlusinganelectricmixer,dothisuntilthey
becomefluffy.Addineggsindividually,beatuntileacheggscombinebeforeaddingthenextone.
3. Inanotherbowl,combinetheflour,thesalt,andthebakingpowderandmixthemonlow.Slowlyaddtheothermixtureuntilit’swellblended.
4. Gentlyspreadthenewmixtureontothedish.Scattertheraspberriesontopofit.5. Bakeuntilthetopturnsgoldenbrown,thisshouldtake45-50minutes.Allowthisto
coolforanother20minutes.6. Scoopthisoutontoaservingplatewithalargespoon.
RaspberryShortcakes
A great treat that is filled with whipped cream and raspberries. Great served as anafternoonsnackorbrunch.
Yield:Makes8Servings
Ingredients:
2½cupsofflour(spoonedandleveled)
½cupofgranulatedsugar
1tbsp.ofbakingpowder
½tsp.offinesalt
Coldunsaltedstickofbutter,cutintopieces
¾cupofcoldheavycream
¼cupofbuttermilk
1cupofraspberries
Sandingsugar(optional)
Whippedcream
Berries
MethodofPreparation:
1. Preheatovento400degreesF.2. Combine the first five ingredients in a large bowl using a food processor.Do this
untilit’scoarsewithsomeminutepiecesofbutterremaining.3. Move this to a bowl and add the cream, buttermilk and raspberries. Stir until
combinedbuttakecarenottoovermix.4. Divideinto8evenpartsandroundouteachone.5. Lineabakingsheetwithparchmentandplacethe8partsontoitgivingadistanceof
about 1 ½ inches. You may sprinkle some sugar over it at this time if you like,afterwards,freezefor15minutes.
6. Place in the oven and bake until it turns golden brown, this should take about 20minutes.Takethisoutandthenletitcoolcompletely.
7. Halveandfillitwithwhippedcreamandsomeberriestoserve.
PinkMeringueCupcakeswithRaspberryCurd
Althoughtherecipetitlehasthewordcupcakeinit,thereisactuallynocakeinvolvedatall.Themeringuetintedpinkisbakedinfamiliarcupsthatisfilledwithraspberrycurd,crème fraiche, and berries. This ethereal dessert will take the typical cupcake to newheights.
Yield:Makes12Servings
Ingredients:
FortheCupcakes:
Vegetableoilcookingspray,forbakingcups
6largeeggwhitesatroomtemperature
1tsp.ofwhitevinegar
1tsp.ofpurevanillaextract
½tsp.ofsalt
2cupsofsugar
Gel-pastefoodcoloringinTulipRed
2cupsofcremefraiche
6oz.ofraspberries,cutintohalvesiflarge
FortheRaspberryCurd:
6oz.ofraspberries
11/4cupsofsugar
4largeeggyolks
1stickofbutter,notsalted
1/4cupoffreshlemonjuice
Pinchofsalt
MethodofPreparation:
TomaketheRaspberryCurd:
1. Whiskeverythinginaheatproofbowlandplaceonapanofsimmeringwateruntilitthickensslightly.Around8-10minutes.
2. Strainthemixtureandstickintofridgeuntilitgetscoldandthickenssomemore.
TomaketheCupcakes:3. Preheatovento225degreesF.Alternately linemuffin tinswithbakingcups,spray
oncookingspray.4. Useamixeratmedium-highspeedtowhisktogethertheeggwhites,thevinegar,the
vanilla,andthesaltuntilthemixisfrothy.Add1¾cupsofthesugaratatablespoonatime,beatuntilthesugardissolveseachtimeyouadd.
5. Beatuntilglossyandstiffpeaksform.Add6dropsoffoodcoloringandmix.6. Moveintoapastrybagwithaplaincoupler.7. Pipethemixintothebakingcupspreparedearlier.Pourthemuntiltheyrise2inches
abovetherimsandaddapeakinthemiddle.8. Placeintotheovenuntil thecupcakesarecompletelydryontheoutsidebutsoft in
thecenter,thisprocesswillbe3-31/3minuteslong.Rotatehalfwaythrough.9. Letthemcoolinthebakingcupscompletelyontopofwireracks.10. Beatthecrèmefraichewiththelastofthesugarinacleanbowlwithamixersetto
medium-high.Dothisuntilsoftpeaksbegintoform.11. Slice the tops off carefully, to do this run the knife just above the liner andmove
carefullytothecenter.12. Topeachwith2tbsp.ofraspberrycurdalongwithafewraspberriesandalsoadd2
tbsp.ofthecrèmefraiche.13. Returnthetopsandserve.
Raspberry-FilledMoltenChocolateCupcakes
Cupcakeswillalwaysbeacrowdfavorite.Themoistanddensepudding-likecenterofthiscupcakewiththetasteofraspberryalloverwon’tbeeasilyforgotten.
Yields:Makes9Servings
Ingredients:
½cupofgranulatedsugar
6tbsp.ofunsaltedbutteratroomtemperature
4largeeggs
½cupofall-purposeflour(spoonedandleveled)
Pinchofsalt
11oz.ofsemisweetchocolate,melted(21/2cupschopped)
18raspberries(ortwiceasmanyifthey’resmall)
Powderedsugar,forserving
Vanillaicecream(optional)
MethodofPreparation:
1. Preheatovento400degreesF.2. Line12muffintincupsatstandardsizewithpaperliners.3. Beatbutterandsugartogetherfor2minutesonmediumhighsettingusingablender
withalargebowl.4. Beatineggsoneatatime.5. Add flour and salt andbeatwith amixer seton low.Addchocolate andbeatuntil
wellcombined.6. Distributehalfofthemixtoeachofthemuffintincupsalongwiththeraspberries.
Coverthemwiththerestofthemix.7. Bakeuntiltopsarenolongershiny,thisshouldtake10-11minutes.Takeitoutand
havethepancoolfor11minutesonawirerack.8. Removethecupcakesandcoverwithpowderedsugar.Aroundnowyoumayalsoadd
icecreamtopping.
Raspberry-SwirlCheesecake
The good thing about this cheesecake recipe is that you can wrap it in plastic andrefrigerateituptothreedaysonceit’sset.Letthischeesecakestandatroomtemperatureforabout20minutesbeforeservingtoensuregreattaste.
Yield:Makes10Servings
Ingredients:
1cupoffinelygroundgrahamcrackers
2tbsp.ofmeltedandunsaltedbutter1¾cupsofsugar
6oz.ofraspberries
32oz.ofcreamcheeseatroomtemperature
Apinchofsalt
1tsp.ofpurevanillaextract
4largeeggsatroomtemperature
Boilingwater
MethodofPreparation:
1. Preheat oven to 350 degrees F.Wrap a 9-inch spring form pan completely in twolayersoffoil.Setthisaside.
2. Combinecrumbs,butter,and2tbsp.ofsugarinabowlandstir.3. Pressthisintothepan.4. Bakeuntilitsets,around10minutes.Placethepanonawireracktoallowittocool.5. Bringtheheatoftheovendownto325degreesF.6. Stickraspberriesintoafoodprocessorandprocessuntilit’ssmooth,thisshouldtake
30seconds.Strainthiswithafinesieveandthrowawaysolids.Placeliquidsintoasmallbowl.
7. Add2tbsp.ofsugarandwhisktogether.Setthisasideafterwards.8. Attachanelectricmixerwithapaddleandmixthecreamcheeseonmediumspeed
untilit’sfluffy,thisshouldtakearound3minutes.Setthemixertolowandaddtherestofthesugarsteadily.
9. Addsaltandvanillaandmixuntileverythingiswellcombined.10. Addeggs individuallyandmixeachoneuntil it’scombinedbeforeaddinganother.
Becarefulnottoovermix.11. Pourthemixintothecrust.12. Addraspberrysauceinteaspoonsontothemix.Swirlthesaucewiththefillingwitha
toothpickorskewer.13. Placethepanintoaroastingpanandplaceintheoven.Ladleboilingwaterintothe
roastingpanuntilitreacheshalfwayupthecakepan.Bakeuntilitsetsbutstillsoftinthecenter,thisshouldtakealittleoveranhour.
14. Move the cake pan to a wire rack to allow it to cool completely. Place in therefrigeratorwithoutacoveruptothenextday.
15. Letakniferunalongtheedgeofthecakebeforeyouunmold.
DecadentChocolateRaspberryCheesecake
To contrast with the rich chocolate cheesecake, raspberries add to the sweet-tart berryflavorandcolor.Thefatcontentcanbeadjustedbypickingsuitedcreamcheesetoaddtotheingredients.
Yield:Makes16Servings
Ingredients:
20chocolatewafercookies
2tbsp.ofmeltedbutter
2packsofcreamcheese,softened
2packsofreduced-fatcreamcheese,softened
11/2cupsofsugar
2/3cupsofunsweetenedcocoapowder
1tsp.ofvanillaextract
4largeeggs
2⅔cupsofraspberries,divided
2tbsp.ofvegetableshortening
8oz.ofsemi-sweetchocolatechips
MethodofPreparation:
1. Preheatovento350degreesF.2. Wrapa9-inchspringformpanwithatriplelayeredrollofaluminumfoil.Makesure
itreachestheentiresideofthepan.3. Crushthewafersintofinecrumbssothatthere’senoughfor1cup.4. Blendtogether thebutterandthecrumbsinsideamediumbowl.Press this into the
panpreparedearlier.5. Placeintheovenfor5minutes.Allowtocoolafterwards.6. Boilwateroverhighheatinalargesaucepan.7. Pourcreamcheeseintoalargebowlandbeatwithanelectricmixeruntilitbecomes
smooth.Settomedium-lowandbeatthesugar,thecocoapowder,andthevanillaintothecheese.Continuebeatingwhileaddingeggsoneatatime,scrapethebowleachtime.
8. Pourhalfofitintothecrustpreparedbefore.9. Takehalfoftheraspberriesandusetoaddalayer.Addtherestofthebatterontop.10. Placeontopofaroastingpanandfillhalfwayupthecakepanwithboilingwater.
11. Bakeuntilthecenterjustbarelysets,aroundanhourandahalf.Taketheroastingpanout of the oven and remove the cake pan to allow it to cool on a wire rack.Refrigerateuntilcompletelycold,shouldtake4-6hourslong.
12. Placetheshorteningintoamediumglassbowlandmeltinthemicrowave.Addinthechocolatechipsandstir.Heatitatmediuminthemicrowave.Continuestirringuntilitsmoothens.
13. Usefoiltolinean8x4-inchbakingdish.14. Pourthechocolateintothepanandfreezeovernight.15. Takeout chocolate and shavewith a fruit peeler.Top the cakewith the restof the
strawberries.
RaspberryCoconutCreamPie
Ifyou likecoconutand raspberry, then thispiewill satisfyyour tastebuds.Theuniquecombination of coconut and gingersnap cookies makes it really great. Try chilling thecreamyfilling,preferablyovernight.
Yield:Makes12Servings
Ingredients:
FortheCrust:
11/2cupsofgroundgingersnapcookies
4tbsp.ofmeltedbutter
FortheFilling:
3/4cupofwholemilk,divided
4tbsp.ofcornstarch
3largeeggyolks
15oz.ofcancoconutmilk
1/2cupofsugar
1tsp.ofvanillaextract
3/4cupoftoastedunsweetenedshreddedcoconut,divided
FortheTopping:
1cupofheavycream
2tbsp.ofconfectioner’ssugar
1tsp.ofvanillaextract
22/3cupsofraspberries
MethodofPreparation:
TomaketheCrust:
1. Preheatovento350degreesF.2. Pour the ground cookies and butter into a medium bowl and stir until well
incorporated.
3. Pressthemixturedownontothebottomandsidesofa91/2–inchpieplate.4. Placeinovenfor10minutes.Allowtocool.
TomaketheFilling:5. Pour¼cupofmilkandthecornstarchintoaseparatebowlandwhiskthemtogether.
Setthisaside.6. Poureggyolksintoanotherbowlandwhisk.Setthisasideaswell.7. Simmerthelastofthemilk,thecoconutmilkandthesugarinamediumsaucepanin
mediumheat,whiskconstantly.8. Pouronecupofthemilkmixslowlyintoyoureggsasyouwhisk.9. Addtheeggsintothemilkstillleftinthesaucepanandblendittogetherbywhisking.10. Addthecornstarchmixintothemilkafterstirringitonelasttime.Allowallofthisto
boilwhileyouwhiskitfrequently.11. Cookthisforoneminuteandthentakeoffheatandaddthevanillaandhalfacupof
shreddedcoconutwhileyoustir.12. Transferthisbyspoonintothecrust.13. Coverthesurfacewithplasticwraptokeeptheskinfromforming.14. Placeinthechillerforatleast4hoursandatmostthroughthenight.
TomaketheTopping:
15. Arrangehalfraspberriesontopofthepie.16. Beatsugarandheavycreamtogetheruntilstiffpeaksjustbegintoform.Addvanilla
andstir.Spreadthisonthepie.17. Sprinkle the last of the shredded coconut onto the pie and the other half of the
raspberries18. Chillthisupto4hoursbeforeyouserve.
Raspberry-LemonWhoopiePies
This is a creamy lemon pie with raspberries that will surely be one of your favoritespringtimedesserts.Thelightandlusciousfillingmakesthisanelegantdessert.
Yield:Makes15Servings
Ingredients:
1/2cup(1stick)ofbutter,atroomtemperature
1cup+3tbsp.ofbrownsugar
1tbsp.ofgratedlemonzest
1tsp.ofpurevanillaextract
1largeegg
21/4cupsofall-purposeflour
3/4tsp.ofbakingpowder
1/4tsp.ofbakingsoda
1/2tsp.ofcoarsesalt
1cupofwholemilk
3/4cupofheavycream
1cupoffreshraspberries
MethodofPreparation:
1. Preheatovento350degreesF.2. Beatbutter,acupofbrownsugar,andthelemonzestinasmallbowlwithanelectric
mixeruntil themixbecomes lightandcreamy.Pour in thevanillaand theeggandcontinuebeatingtocombinethem.
3. Whisktheflour,bakingpowder,bakingsoda,andsaltinsideamediumsizedbowl.4. Setmixertolowandaddflourmixwhilebeating.Dothisin3additions.Alternate
flourmixandmilk,butendwithflourmix.Continuebeatinguntilit’swellmixed.5. Linetwobakingsheetswithparchmentandplace2tbsp.worthofthemixontothem,
setthem2inchesapart.6. Bake until they puff up and edges become golden, this should take around 17-19
minutes.Halfway through, rotate your baking sheets.Allow them to cool onwireracks.
7. Combinecreamand3tbsp.ofsugarandwhipthemtogetherinalargebowl.8. Mashraspberrieswithaforkinsideaseparatebowlandaddthemtothecreammix
byfoldingthemin.9. Dividethebatchofcakesintotwo,placeanevenamountofwhippedcreamonthe
firsthalfofthebatchandsandwichthemwiththesecondhalf.
Raspberry-ChocolatePie
This recipe only requires the crust to be baked; the chocolate ganache filling and theraspberrytoppingaretobesetintherefrigerator.
Yield:Makes10Servings
Ingredients:
FortheCrust:
1diskofChocolatePateSucree
Flour,forparchment
FortheFilling:
4oz.ofbittersweetchocolate,coarselychopped(3/4cup)
½cupofheavycream
1tbsp.ofunsaltedbutter,cutintosmallpieces
Pinchofcoarsesalt
FortheTopping:
5cupsofraspberries
¾cupofsugar
2tbsp.+1tsp.ofcornstarch
Coarsesalt
1/3cupofwater
MethodofPreparation:
TomaketheCrust:1. Preheatovento375degrees.2. Rolethepatesucreeonto2sheetsofparchment(lightlyfloured)until it is1/8inch
thick.3. Fitthedoughontoapieplate9incheswideand.Trimthecrustwithshearsuntilit
hangsonlyaboutaninch.4. Foldtheedgesunderneathandpressuntilthey’resealed.Crimptheedgesasyoulike.
Useaforktoprickthebottomofthepie.Placeinafreezerfor15minutes.5. Addparchmenttolinethecrust,leaveanoverhang.
6. Fillwithriceordriedbeans.7. Bakeintheovenfor25minutes.8. Take out of the oven and remove the parchment and the beans or rice. Continue
bakingforanother15minutesuntilthecrustiscompletelydry.Coolfor30minutes.
TomaketheFilling:9. Pourchocolateontoaheatproofbowl.10. Inamediumsaucepansettomedium,heatthecreamuntilsimmering.Pourthisinto
thebowlofchocolatealongwithbutter.Leavefor5minutes.11. Whiskinsaltuntilmixtureissmooth.12. Pourintocrustandplaceinrefrigeratorforanhour.
TomaketheTopping:13. Add a cup of raspberries, the sugar, the cornstarch and¼ tsp. of salt into a small
saucepan;crushsomeberriestoreleasejuice.14. Addinwaterandstir.Boilwhilestirringuntilmixturethickensandtheliquidclears,
thisshouldtake2-3minutes.Movetoalargebowlandleavetocoolfor5minutes.15. Add rest of the raspberries and stir lightly to coat. Leave for 15minutes and then
spoonontopie.16. Keepinrefrigeratorfor15-30minutes.
Strawberry-RaspberryLatticePie
The sweetnessof raspberries and strawberriesmake the fillingof this lattice-toppedpiejuicyandflavorful.
Yield:Makes8Servings
Ingredients:
FortheCrust:
21/4cupsofflour
1/2tsp.ofsalt
1/2cupofunsaltedbutter
1/3cupofvegetableshortening
5-7tbsp.oficewater
1largeeggyolk,lightlybeaten
FortheFilling:
3cupsofstrawberries
11/3cupsofraspberries
2/3cupsofsugar
5tbsp.ofcornstarch
2tbsp.ofbrandy/1tablespoonvanillaextract
1tbsp.ofunsaltedbutter,cutintosmallpieces
MethodofPreparation:
TomaketheCrust:1. Pulse together flour and salt in a food processor to combine. Add butter and
vegetableshorteningandcontinuetopulsethemixtureuntilitiscoarse.Keeppulsingwhileaddingwateratablespoonatatimeuntiltheverymomentitblendscompletely,takecarenottoovermix.
2. Formthedough into2disksoneslightlybigger than theotherandwrap inplastic.Chilltheseforhalfanhour.
3. Stretchthebiggerdisktoacircle12incheswidebyrollingitout.Movetoa9½inchpieplate.Leavetheedgesasisandleaveinthefridge.
TomaketheFilling:
4. Hullstrawberriesandcuttheberriesinhalfifsmallorinquartersiflarge.Stirallthefillingingredientsbutthebutterinabowltomixtogether.Setaside.
5. Preheatovento400°F.6. Stretchouttheotherdisktomakean11inchwidecircle.Cutthisinto¾inchstrips,
thereshouldbe12intotal.7. Takeoutthepieshellandfillwiththeberrymix,dotitwithbutter.8. Lay6stripsacross.Foldbackalternatestripsmorethanhalfwaythrough.Putasingle
strip perpendicular to the 6 strips and straighten the folded strips over them. Peelback the other strips and place another strip across them then straighten themout.Repeat until you’ve formed a lattice pattern. Trim the edges and fold over theoverhangofthepie.Youmaycrimpaspreferred.Brushthecrustswitheggyolkthatwasbeatenearlier.
9. Placepieon topofaluminumfoil tocatchdrips.Place in theovenuntil itbubblesand turnsgoldenbrown, around45-50minutes.Placeon awire rack to cool for2hoursattheleast.
LightRaspberryCreamPie
Chillbeforeservingandyouwon’tbedisappointedwhentastingthissimpleyetdeliciousraspberrycreampie.
Yield:Makes8Servings
Ingredients:
FortheCrust:
11/3cupsofgroundpecans
2tbsp.ofmeltedbutter
1tbsp.ofgranulatedsugar
1/4tsp.ofgroundcinnamon
FortheFilling:
1/2cupofwater
1packageofunflavoredgelatin
6tbsp.ofpowderedsugar
1/4cupofgranulatedsugar
1tbsp.offreshlemonjuice
1/8tsp.ofsalt
2cupsofraspberries
1cupofwhippingcream
MethodofPreparation:
TomaketheCrust:
1. Preheatovento350degreesF.2. Mixalltheingredientsintoamediumbowl.3. Pressitintotheinsideofa9-inchpieplateuntilit’scompletelycovered.4. Placeintheovenuntilitsetsandturnslightbrown,around5-7minutes.Letthiscool
completely.
TomaketheFilling:5. Pourhalfacupofwaterintoasaucepanandsprinklegelatinontoit.Leaveuntilthe
gelatinsoftens,whichshouldtake5minutes.6. Addbothsugars,thelemonjuice,andthesalt.7. Cookwhileyoustir inmedium-lowheatuntil theyoudissolveallof thesugarand
gelatin8. Pour½ cupwater intomedium saucepan; sprinklewith gelatin. Let stand about 5
minutesoruntilgelatinissoftened.9. Addpowderedsugar,granulatedsugar,lemonjuiceandsalttogelatinmixture.Cook
inmedium-lowheatwhileyoustirtodissolveallofthegelatinandsugar.10. Addraspberriesandstir,leaveforhalfanhouruntilitthickens.11. Stirinraspberries.Letstandabout30minutesoruntilthickened.12. Pourcreamintoalargebowlanduseahighspeedelectricmixertobeatituntilstiff
peaksareformed.Folditovertheraspberrymix.13. Transferintothecrustwithaspoonandrefrigeratefor2-3hours.14. Serveafterwards.
Raspberry-RippleMeringue
Thismeringueisacloud-likemeringuethatistoppedwithdeliciousberriesandwhippedcreamwithpinkswirlsofraspberry.
Yield:Makes8Servings
Ingredients:
2cupsofraspberries
¾cup+1tsp.ofsugar
½tsp.offreshlemonjuice
1tbsp.ofcornstarch
½tsp.oftartarcream
3largeeggwhitesatroomtemperature
Coarsesalt
Unsweetenedwhippedcream
MethodofPreparation:
1. Preheatovento200degreesF.2. Tracean8-inchwidecircleonparchmentpaper.Invertandplaceonabakingsheet.3. Puree a cup of raspberries, a tsp. of sugar, and all the lemon juice until the mix
smoothens.4. Strain themixture by pressing it with a rubber spatula through a sieve. Catch the
liquidswithamediumbowl,setthisaside.Discardtherest.5. Whisktherestofthesugarandthecornstarchinasmallbowl.6. Inanother largerbowl,beat the tartarcreamwith theeggwhitesandadashofsalt
usinganmixersetonhigh.Dothisuntilthemixisfoamy.7. Setpowertolowandaddthesugarmixinintervalsof3.Setthepowertohighfor30
secondswitheachaddition.Scrapethebowldownandcontinuebeatingonhighuntilstiffpeaksbegintoform.
8. Pour2tbsp.ofraspberriestothemixwithoutstirring.9. Usearubberspatulatopilethemixontopoftheparchmentpreparedearlier,don’t
letitexceedthecircle.10. Placeintheovenuntiltheoutsideiscrispanddry,justalittleunder2hours,anhour
and50atmost.11. Turntheheatoffandleavemeringuetodryoutintheovenforanotherhour.Takeit
outandallowittocoolonawirerackcompletely.12. Slowlypeelthemeringueofftheparchmentandmoveittoaplatter.13. Addwhippedcreamontopaswellasanyraspberrysauceandraspberriesleft.
14. Serve.
TangyRaspberryFool
The raspberrypuree that is swirled throughwhippedcreammakes thisaneasy tomakeandtastytoeatdessert.
Yield:Makes6Servings
Ingredients:
10oz.offrozenraspberries,thawed
¼cupofgranulatedsugar
Coarsesalt
2½cupsofcoldheavycream
1/3cupofpowderedsugar
4tsp.offreshlemonjuice
MethodofPreparation:
1. Pureetogetherraspberries,sugarandapinchofsaltuntilsugardissolves,thiswouldtakeaboutaminute.
2. Strainthroughafinesievetodiscardsolids,likeseeds.3. Beatcreamandpowderedsugarwithanelectricmixeronhighuntilstiffpeaksstart
forming.Addlemonjuiceandcontinuebeating.4. Alternate layers of creammix and raspberry puree in six small glasses and swirl
togethergentlyusingaskewer.5. Smoothenthetopsandserve.
Lemon-RaspberrySemifreddo
This lusciousdessert is so easy tomakeyet sodelicious!Amust try for everyonewholovesthecombinationoflemonandraspberry.
Yield:Make8Servings
Ingredients:
¾cupofraspberries,thawediffrozen
2tbsp.ofsugar
2cupsofheavycream
1cupoflemoncurd
10ladyfingers
MethodofPreparation:
1. Linea4½x8½-inchloafpanwithplasticwrap,leaveanoverhangof3inchesonthelongersides.
2. Pureetheraspberriesandsugarinablender,scrapethesidesdownifnecessary.Useafinesievetostrainoutthesolids.
3. Whipthecreaminalargebowluntilsoftpeaksstarttoform.Addinlemoncurdandfoldwitharubberspatula.
4. Spoonin2cupsofthemixtureontothepanandsmoothen.Diptheladyfingersintoraspberrymixandtransferthemtothepan,arrangethemsothattheyareparalleltothelongersides.
5. Pourtherestof theraspberrymixontothepan.Spoonintherestof thecreamandsmoothen.
6. Wrap pan using the overhang and place in freezer at minimum of 8 hours andmaximumof2weeks.
7. Invertontoaservingplatter,removingtheplastic.
RoseRaspberrySorbet
Eachbiteofthissorbetthatisburstingwithflavorispure,frostybliss.Serveasadinnerpartydessertorasaneverydaypuddingwithacone.
Yield:Makesabout1Quart
Ingredients:
1cupofsugar
1cupofwater
2½packedcupsofunsprayedrosepetals
4½cupsoffreshraspberries
MethodofPreparation:
1. Boilwaterandsugarinasmallsaucepan,stirtodissolvesugar.Takeoffofheatandaddintherosepetals.Letthepetalssoakfor20minutes.
2. Strainthroughafinesievetodiscardsolids.3. Refrigerateuntilitbecomescold,thisshouldtake15minutes.4. Useablendertopureethesyrupandraspberriestogetheruntilthemixissmooth.5. Strainthroughafinesievetodiscardsolids.6. Coverandrefrigerateuntilitbecomescold,thisshouldtakeanhourtotwo.7. Placealoafpaninthefreezerfor10minutes.Churnthemixinanicecreammaker
aspermanufacturer’sinstructions.Movetopanafter.8. Coverandfreezeuntilhard,thiscantakeabout2hoursbutcanbeleftfor2weeks.
RaspberrySorbet
This raspberry sorbet is topped with whipped cream that when used with frozenraspberrieswillmakethissorbetveryeasytoprepare.
Yield:Makes4Servings
Ingredients:
¼cupofwater
¼cup+1tbsp.ofsugar
3cupsoffreshfrozenraspberries¼cupofheavycream
MethodofPreparation:
1. Stirtogetherthecupofwaterand1/4cupofsugaruntilthesugardissolves.2. Pulse the raspberries in a food processor until it’s coarsely chopped. With the
machinestillrunning,pourinthesugar-waterthenpulseuntil themixturebecomessmooth.Transfertoanairtightcontainer,andfreezeforabout30minutesoruntilitbecomesfirm.
3. Whiskthecreamandremainingtablespoonsugaruntilsoftpeaksform.4. Scoopthesorbetinto4servings,andthenaddwhippedcream.Readytoserve.
SmoothRaspberryIceCream
Makeyourownhomemaderaspberryflavoredicecreamwiththiseasytomakerecipethatyoucanenjoywiththerestofthefamilyafterwards.
Yield:Makes16Servings
Ingredients:
4cupsoffreshraspberries
2eggs
11/3cupsofsugar
1½cupsofhalf-and-half
1cupofheavywhippedcream
¼cupoflightcornsyrup
1tbsp.oflemonjuice
MethodofPreparation:
1. Useamixertopureeraspberries.Strainittogetridoftheseeds.2. Combineeggsandsugarandbeatuntiltheybecomesmooth.Addtheraspberries,the
half-and-half,thecream,thesyrup,andthelemonjuiceandstir.3. Move the mix into an ice cream maker and freeze as per the instructions on the
maker.
RaspberryCobbler
Thefivewholecupsofraspberriesinthisrecipemakethebaseofthiscobblerveryfruityandjammy,butatthesametimebalancedbythelightandsweetbiscuittopping.
Yield:Makes9Servings
Ingredients:
FortheFilling:
5cupsofraspberries
3/4cupofsugar
2tbsp.ofcornstarch
1/4tsp.ofsalt,coarse
Forthebiscuittopping:
13/4cupsofflour
13/4tsp.ofbakingpowder
1/4cupofsugar
1/4tsp.ofsalt
6tbsp.ofcoldunsaltedbutter
3/4cupofheavycream
MethodofPreparation:
Tomakethefilling:1. Preheatovento375degrees.2. Ina9in.bakingdish,pourallthefillingingredientsandmixtogether.
Tomakethebiscuittopping:3. Addflour,thebakingpowder,thesugar,andthesaltandwhisktogether.Cutbutter
untilthesizeofsmallpeasandaddaswell.4. Stirincreamwithaforkuntilincorporatedproperly.5. Kneaddoughonaflatsurfaceandgathertheloosebitsintoaball.Patthedoughuntil
yougetittoathicknessof1¼inches.Cutout9squaresfromthedoughandlayonthefilling.Addcreamandsugartothetoplightly.
6. Bakethecobbleruntilthecenterstartsbubblingandthetopisgoldenbrownandwell
cooked.Thisshouldtakeaboutanhour.7. Takethisoutandletcoolfor30minutesbeforeyouserveit.
RaspberryPeachCobbler
When it comes to baking, stone fruits and berries are a good combination. Tomake asweetcobblertoppedwithbuttermilkbiscuit,raspberriesandpeachesarecombinedinthisrecipe.
Yield:Makes8Servings
Ingredients:
4tbsp.+2tsp.ofsugar,divided
3/4cup+2tbsp.ofall-purposeflour,divided
1¼lb.ofpeaches,peeledandsliced
2cupsofraspberries
1tsp.ofgratedlemonpeel
1/2tsp.ofbakingpowder
1/2tsp.ofbakingsoda
1/8tsp.ofsalt
2tbsp.ofcoldbutter,cutintosmallpieces
1/2cupoflow-fatbuttermilk
MethodofPreparation:
1. Preheatovento425°F.Spray8ramekinsandplaceonjelly-rollpan.Setaside.2. Forfilling,combine2tablespoonssugarand2tablespoonsflourinlargebowl.Add
peaches,raspberriesandlemonpeelandcoatbytossing.Dividefruitamongpreparedbouillonbowls.Bakeabout15minutesoruntilfruitisbubblyaroundedges.
3. Meanwhile, for topping, combine the last of the flour, 2 tbsp. of sugar, the bakingpowder, the baking soda and the salt in medium bowl. Cut in butter using pastryblender or 2 knives untilmixture resembles coarse crumbs. Stir in buttermilk justuntildryingredientsaremoistened.
4. Removebouillonbowls fromoven; topevenlywithdropsof the topping.Sprinkletoppingwith the lastof thesugar.Bake18 to20minutes longeroruntil topping islightlybrowned.Servewarm.
GrandRaspberryTrifle
AnEnglishtriflemaybemadeinonelargedishorinseveraldishes.Thisgrandraspberrytriflecombineswhippedcream,jam,raspberriesandjuice-drenchedpoundcaketogether.
Yield:Makes10Servings
Ingredients:
½cup+2tbsp.ofsugar
¼cupoffreshlemonjuice
1cupofseedlessraspberryjam
4cupsofraspberries
2cupsofheavycream
1½lb.ofyourfavoritepoundcake
MethodofPreparation:
1. Ina small saucepan, let1/2cupof sugar,1/4cupofwater, and the lemon juice toboil,whileyoustirsothatthesugardissolves,thisshouldtake1-2minutes.Allowtocool.
2. Combinethejamwith3cupsofraspberriesinasmallbowl,andmashlightly.3. Combineandwhip thecreamand2 tbsp.ofsugaruntil stiffpeaks forminanother
bowl.4. Cutthecakeinto3/4inchthickslices.Brushthesideswiththelemonsyrup.5. Placetheslicesintoa4-quarttrifledish,oranyglassbowlwilldo.Haveathirdof
eachslicefitintothebottomsnugly,trimasnecessary.6. Spreadathirdoftheraspberrymixontothetopofthelayer,aswellasathirdofthe
whipped cream. Repeat until two more layers are made. Use the last of theraspberriestogarnish.
7. Placeintothefridgebeforeyouserveit.Canstaythereuptoawholeday.
BakedRaspberryCustard
This is a very easy to make sweet treat even though it’s baked. Plus it only requiresminimalcleanupsoyouwon’thavetoworryaboutanymess.
Yield:Makes6Servings
Ingredients:
¼cup(1/2stick)ofunsaltedbutter
¾cupofwholemilk
3largeeggs
½cup+1tablespoonofsugar
½cupofall-purposeflour
¼teaspoonofcoarsesalt
½teaspoonofpurevanillaextract
2cupsofraspberries(around9ounces)
MethodofPreparation
1. Preheatovento400degreesF.Withanoven,meltthebutterina9-inchpieplate,foraround6minutes.
2. Combinethemilk,theeggs,thehalfcupsugar,theflour,thesalt,andthevanillainablender. Add the melted butter then blend the mixture until it is smooth for 30seconds.
3. Allocatetheberriesevenlyinapieplateandpourthebatteroverthetop.Sprinkleitwith 1 tablespoon of sugar then bake until it is slightly puffed and just set in themiddlefor20to25minutes.Heatthebroilerthenbroilfor2-3minutesoruntilthetopbecomesadeepgoldenbrowncolor.Readytoserve.
RaspberryCustardTart
Togiveanewtwisttothisrecipe,whenpreparingthiscustardtart,theraspberriesshouldlookliketheyhadsimplytumbledintothetart,soyoudon’thavetobeconsciousaboutwheretoputthemwhilearrangingthemonthefilling.
Yield:Makes8Servings
Ingredients:
1sheetoffrozenpuffpastry,thawed
1cupofcrèmefraiche
¼cupofsugar
½tsp.ofpurevanillaextract
½tsp.ofcoarsesalt
2largeeggs
1tbsp.offlour
4cupsofraspberries
MethodofPreparation:
1. Linea10-inchtartdishwithpastry,andpressintothesidesandbottomofthedish.Trim until a ½ inch overhang is left over the rim of the dish. Refrigerate for 20minutes.
2. Preheatovento400degreesF.3. Useaforktoprickthedough.Linetheshellwithalargeamountofparchmentand
fillitupwithweightsforthepieordriedbeans.(Havetheparchmentdrapeovertherimtokeeptheshellfromturningbrown.)
4. Place in the oven for 35 minutes. Take out the weights and the parchment andcontinuebakingtheshelluntilitbecomesapalegoldenbrown,thisshouldbeabout2more minutes. Set this aside to cool for about 5 minutes. Bring down the oven’stemperatureto350degreesF.
5. Meanwhile,pourtherestoftheingredientsexceptfortheraspberriesintoamediumbowlandwhiskthemalltogether.
6. Pourthis intotheshellandreturnit intotheovenuntil itsets, thisshouldbeaboutanother20minutes.Takeitoutandletitcoolfor30minutesonawirerack.
7. Serveittoppedwithraspberries.
Pear-RaspberryTart
Themelloweffectofthepearsiswonderfultogetherwiththebrightnessoftheberries.
Yield:Makes6Servings
Ingredients:
1sheetofpuffpastry,thaw
2tbsp.offlour,plusmoreforparchment
3/4cupoffreshorfrozenraspberries
1/4cupofsugar,plusexcessforsprinkling
2tsp.oflemonjuice
1/4tsp.offinesalt
2smallfirm,ripepears,peel,core,andcutintohalfinchslices
1largeeggwhite,beatlightly
MethodofPreparation:
1. Preheatovento400degreesF.2. Line a baking sheet with parchment and lightly sprinkle with flour. Lay the puff
pastryontothisandstretchitintoasquare9½inchesoneachside.Scoreaborder¾inchawayfromtheedgesusingaparingknife.
3. Placeinthefreezerfor10minutes.4. Combine the raspberries, sugar, lemon juice, and salt and stir.Mash some berries
verylightlytosqueezeoutjuicesandsetasidetoallowittoset.Addinthepearsandstirgently.
5. Spreadthisontotheborderofthepastry.6. Placeinovenfor15minutes.7. Bringtheheatdownto375degreesFandcontinuebakinguntilthejuicesbubbleand
thecrustturnsgoldenbrown,thisshouldtakearoundanother30minutes.8. Dip a pastry brush into the pastry’s juices and glaze the fruit.Leave it to cool for
beforeserving,thiswilltake15minutes.
FastRaspberryScones
Thesegreat raspberrysconesareperfectwhenservedduringanafternoonsnack,duringteaorduringbreakfast.
Yield:Makes20Servings
Ingredients:
2½cupsofflour,plusexcess
¼cup+1tbsp.ofsugar
1tbsp.ofbakingpowder
¾tsp.ofcoarsesalt
½cup(1stick)ofcoldbutter,cutintopieces
¾cupofbuttermilk
1largeeggyolk
1½cupsoffreshraspberries
MethodofPreparation:
1. Preheatovento400degreesF.2. Combineflour,acupofsugar,bakingpowder,andsaltwithafoodprocessorsetto
pulse.3. Addbutterandcontinuepulsinguntilsmallpiecesform.4. Combinebuttermilkandeggyolkinasmallbowlandwhisktogether.5. Pourthebuttermilkmixintothefoodprocessorusingafeedtubewhiletheprocessor
pulses.Keeppulsinguntilthedoughcombines.Takecarenottoovermix.6. Sprinkleflourontoasurfaceandtransferdoughontoit.Sprinkleraspberriesontothe
dough.7. Foldthedoughovertheraspberriesandknead,don’tworryifthereareloosepieces
ofdough.Formdoughintosquarepieces1-inchthickandthenpullthemapartorcutthemuntilthey’re2incheslong.
8. Lay the pieces onto rimmed baking sheets lined with parchment, keep the piecesaround2inchesapart.Sprinkleoverthemwithatablespoonofsugar.
9. Place in the oven until they’re golden brown, which should take 15-18 minutes.Halfwaythrough,rotatethesheets.
10. Allowthemtocool.Servethemwarm.
RaspberryandCranberryBananaBread
Thecontrastof tartberryandsweetbanana flavor isanice surprise in this recipe.Thisbread ishealthybecause it’smadewithwholewheatpastry flourand flax seeds, and isbeautifultolookatwhenslicedwiththecranberriesandthebrightredraspberriesthatarefoldedinthebread.
Yield:Makes12Servings
Ingredients:
1cupofwholewheatpastryflour
¾cupofflour
¼cupofgroundflaxseeds(flaxseedmeal)
2tsp.ofbakingpowder
½tsp.ofbakingsoda
¾tsp.ofsalt
11/3cupsofraspberries
1cupoffreshcranberries
1cupofmashedripebananas(about3)
¾cupofpackedbrownsugar
¼cupofmeltedbutter
2largeeggs
1tsp.ofvanillaextract
MethodofPreparation:
1. Preheatovento350degreesF.2. Greasealoafpan9x5incheswidelightly.3. Takeamediumsizedbowlandcombinethefirstsixingredientsinsideit.4. Take2tbsp.ofthisandtossalongwithboththeberriesinaseparatebowl.5. Taketherestoftheingredientsandmixthemtogetherinanotherbowl.6. Mixtogethertheflourandbananamixtures.Stirthenewmixgentlyuntilthey’vejust
combined.7. Addtheberrymixandfoldtheflourandbananamixoverituntilit’sblendedwell.
Pourontotheloafpan.8. Keep baking until it browns and the toothpick inserted earlier comes out, thiswill
takeaboutanhour.Takeoutandplaceonwireracktocoolbeforeyouslice.
RaspberryPearPecanQuickBread
Gratedpearsaddsweetflavorandtendernesstothiseasytomakeraspberryquickbread.Using a blend of whole wheat and all-purpose flour, the bread has a dense texturehighlightedwithbrightraspberriesandchoppedpecans.
Yield:Makes12Servings
Ingredients:
1cupofflour
1cupofwholewheatflour
2tsp.ofbakingpowder
1/2tsp.ofbakingsoda
1/2tsp.ofsalt
11/3cupsofraspberries
2pears,peel,core,andgrate
1/2cupofpackedbrownsugar
2largeeggs,lightlybeaten
1/4cupofvegetableoil
1tsp.ofvanillaextract
1cupofchoppedpecans
MethodofPreparation:
1. Preheatovento350°F.2. Greasea9x5-inchloafpanlightly.3. Combinetheflours,thebakingpowderandthesaltinamediumbowl.4. Toss2tbsp.ofthisalongwiththeraspberriesinseparatebowl.5. Take another bowl and stir together the pears, sugar, eggs, vegetable oil and the
vanilla.6. Mix the flour and pearmixtures together and stir until they’re properly combined.
Fold this over the raspberriesuntil it’s blendedevenly.Pour the combinedmixtureintothepan.
7. Placeintheovenandbakeuntilitbrownsoratoothpickinsertedearliercomesoutclean,whichshould takearoundanhourand15minutes.Allow this tocool in thepanfor20minutes.
8. Takethisoffthepanandmovetoawireracktoallowit tocoolcompletelybefore
yousliceit.
RaspberryCornMuffins
Very good when served with the raspberry cream cheese spread while warm, and theadditionofraspberriesgivethecornmuffinsaniceburstofsweetness.
Yield:Makes12Servings
Ingredients:
FortheMuffins:
1cupofall-purposeflour
3/4cupofcornmeal
2tsp.ofbakingpowder
1/2tsp.ofbakingsoda
1/4tsp.ofsalt
1largeegg,beaten
1cupofreduced-fatsourcream
1/3cupofthawed,frozenunsweetenedapplejuiceconcentrate
11/2cupsofraspberries
FortheSpread:
2/3cupofreduced-fatwhippedcreamcheese
2tbsp.ofraspberryfruitspread
MethodofPreparation:
TomaketheMuffins:
1. Preheatovento350°F.2. Spraynonstickcookingsprayon12muffincups.3. Mixtogetherallthedryingredientsinsideasmallbowlexcepttheraspberries.Ina
separatebowl,whisk the restof the ingredients,excluding the raspberries.Mix theflourandeggmixturestogether.Keepstirringuntilthedryingredientsjustmoisten.Takecarenottoovermixthem.Addraspberriesandgentlystir.
4. Fillthemuffincups¾fullwiththebatter.5. Placeintheovenuntilgoldenbrown,thisshouldtake18-20minutes.Setasideinthe
panfor5minuteswhileitcools.Takeoffofpanandletitcoolalittlebitmore.
TomaketheSpread:6. Mixthecreamcheeseandraspberryspreadinsideasmallbowl.Servetogetherwith
yourmuffinswhilethey’rehot.
Raspberry-OrangeMuffins
Anyonewill love thismoistmuffin. The hint of bright orange flavor is something youcan’tmiss.Thesourcreammakesitabitmoister.Itisrecommendedtozestyourorangebeforejuicing.
Yield:Makes10Servings
Ingredients:
1⅓cupsofraspberries
2cupsofall-purposeflour
2/3cupsofpackedbrownsugar
2tsp.ofbakingpowder
1/4tsp.ofbakingsoda
2/3cupsofsourcream
1/3cupsofcanolaoil
2-3tsp.ofgratedorangezest(fromabout1orange)
1/3cupsoforangejuice
1largeegg
MethodofPreparation:
1. Preheatovento375degreesF.2. Lineamuffintinorcoatwithcookingspray.3. Combine flour, sugar, the baking powder and the baking soda in a medium sized
bowlandstirthemtogether,makesuretobreakuplumpsthatform.4. Mix together the sour cream, the oil, the orange zest and juice, and the egg into
another bowl. Add in the flour mix and stir together until it moistens. Add theraspberriesandcontinuestirring.Takecarenottoovermixtokeepthebatterthick.
5. Filleachmuffincup¾full.6. Bakeuntilitturnsgoldenbrown,thisshouldtake20-22minutes.Allowittocoolin
thepan.7. Youmayallowthistocoolcompletelyonawirerackorserveimmediately.
Beverages
Raspberry-MangoSangria
Thisdeliciousdrinkthatisspeciallyservedduringthesummerhastobeoneofthemostbeautifulsangriasthatyouhavetasted.Withtherefreshingmixoffruitandwine,you’llwanttomakeitoverandoveragain.
Yield:Makes8Servings
Ingredients:
1markedandpeeledmango,slicethinlylengthwise.1cupofraspberries
3tbsp.ofraspberryliqueur
1bottleofrosewine(750ml)
4cupsofchilledlemon-limesoda
Ice
MethodofPreparation:
1. Exceptfortheiceandlemon-limesoda,combineallingredientsinapitcherorbowl.2. Stirwelluntilthey’remixedproperlyandleaveinfridgeforanhour,orovernight.3. Addlemon-limesodaandice.4. Serve.
Raspberry-LimeFreeze
Theraspberrysorbetinthisrecipestrengthenstheflavorofthelimezest,raspberries,andthedelicioustouchoftartness.Thevanillaicecreamadjuststherightamountofrichness.
Yield:Makes4Servings
Ingredients:
2½pintsofraspberries(around7cups)
1pintofraspberrysorbetthathasbeensoftened
1tablespoonoffinelygratedlimezest+moreforgarnish
¼cupoffreshlimejuice(from2or3limes)
1cupofvanillaicecreamthathasbeensoftened
MethodofPreparation:
1. Put the first four ingredients into a blender. Push down the ingredients using aspatula.Pureeuntilverysmoothafterpulsingafewtimes.Addicecreamandpureewhilestoppingandstirringwithspatula.Stirandmixin1cupofraspberries.
2. Pourthemixtureintoglassesthengarnishwithremaining½cupofraspberriesandlimezest.Readytoserve.
RaspberryCoolers
Afewtablespoonsofthiscoolerworksmiraclesinhottea,whitewine,vodkaoricedtea.Youcanmakeafewmorebatchestokeepsinceitcanlastuptoaweekwhenputinsidearefrigerator.
Yield:Makes3Servings
Ingredients:
2pintsofraspberries
1slicedlemon,
½tsp.ofpurevanillaextract
¼cupofsugar
3cupsofseltzer
Lemonwedges
MethodsofPreparation:
1. Mix the first four ingredients into a heatproof bowl and place onto a pan withsimmeringwater.
2. Allowittocookwhileyoustiruntiltheraspberryjuicereleases,thisshouldbeabout12minutes.
3. Use a fine sieve to strain itwhile youpress gentlywith a spoon.Throwaway thesolids.Allowtheliquidstocool.
4. Pouraquartercupofthesyrupinto3glassesfilledwithice.5. Addacupofseltzertoeachandaddlemonwedges.6. Serve.
PinkLemonadeSyrup
Forget store bought raspberry flavored lemonade; make your own real and healthyversion!Youcanstorethissyrupforatleastaweekandprobablyevenlonger.
Yield:Makes1½cupsofSyrup
Ingredients:
10.5oz.ofcastersugar
1½lemons,sliced
1orange,sliced
6oz.ofraspberries
MethodofPreparation:
1. Poureverythingintoalargesaucepanandthenpourovercoldwater,1½cups.2. Allowtoboilasyoustirandthenallowtocoolimmediatelyafter.3. Pressdownwithaspoonasyoustraintoextractallofthejuice.4. Storethesyrupinthefridgeforupto1week.5. Pourasmallamountintoaglassandfillupwithsparklingorstillwater.
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