Raspberry Recipes

Royal Raspberry Cake

• 2 c. flour
• 1/2 t. salt
• 1 T. baking powder
• 1/3 c. butter, at room temperature
• 1 c. sugar
• 1 egg, at room temperature
• 1 c. milk, at room temperature
• 1 t. vanilla
• 3 1/3 c. fresh or frozen (unthawed) red raspberries; whole, unsweetened

• 1 1/2 c. confectioners' sugar
• 2 T. cream or milk with melted butter
• 1 t. vanilla

Stir together first 3 ingredients in a bowl with a wire whisk; set aside.

Cream softened butter with mixer; add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg, beat 1 minute.

Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition.

Spread cake batter into a greased and floured 9" x 13" pan. Spread the berries evenly over the top of the batter. Bake at 350 for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes.

Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm.

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Raspberry Chocolate Chip Muffins

• 2 c. flour
• 1 T. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 c. miniature semi-sweet chocolate chips
• 1 (10 oz) package frozen red raspberries
• 2 eggs
• 3/4 c. sugar
• 1 c. sour cream
• 1/4 c. butter (melted)
• 1/2 t. almond extract

• 1/4 c. sugar
• 3 T. flour
• 2 T. butter

In a large bowl, combine flour, baking powder, baking soda, and salt; stir in mini chips. Break frozen raspberries apart (do not thaw); stir into dry ingredients to coat.

In medium bowl, beat eggs, sugar, sour cream, butter and almond extract; stir into dry ingredients just to moisten. Spoon into greased muffin pans, filling each cup 3/4 full.

In small bowl, combine sugar and flour; cut in butter to form fine crumbs. Top each muffin with a teaspoon of crumb mixture. Bake in preheated 375° oven 20-25 minutes or until a toothpick inserted into the center comes out clean.

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Raspberry Oatmeal Bars

• 1 pkg yellow cake mix
• 3/4 cu. butter or margarine
• 2 1/2 c. quick-cooking oats
• 1 c. raspberry jam*
• 1 T. water

Preheat oven to 375°F. Melt butter. Combine dry cake mix and oats in a large bowl; stir in melted butter until mixture is crumbly. Measure half of this mixture (about 3 c.) into a greased 9"x13"x2" pan; press firmly to cover the bottom. Combine jam and water; spread evenly over crumb mixture. Cover with remaining crumbs; pat firmly to make top even. Bake at 375° for 20 minutes; top should be very light brown. Cool completely and cut into bars. Yield: about 4 dozen bars. Enjoy!

* Freezer jam works great!

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Fresh Raspberry Pie

• 1 quart red raspberries
• 4 T. raspberry gelatin
• 3 T. cornstarch
• 1 c. sugar
• 1 c. water
• 1 baked pie shell

Mix gelatin, corn starch and sugar. Boil water, then add dry ingredients; boil until somewhat thickened. Remove from heat. Gently fold in raspberries. Pour into baked pie shell and chill until set. Enjoy!

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Raspberry Ribbons

• 1 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup raspberry jam

Glaze:

• 1 cup confectioners' suger
• 2 tablespoons evaporated milk
• 1/2 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four portions; shape each into a 10 in. x 2 1/2 in. log. Place 4 inches apart on greased or foil-lined baking sheets.

Make a 1/2 inch depression down the center of each log. Bake at 350 degrees for 10 minutes. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4 inch slices. Place on wire racks.

In a small bowl, combine glaze ingredients until smopoth. Drizzle over warm cookies. Cool completely.

Yield: About 5 dozen

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Raspberry Torte

• 1 8 oz. package cream cheese
• 1 cup whipped topping
• 1 cup powdered sugar
• 1 6 oz. or 2 3 oz. packages raspberry jello
• 1 quart raspberries

Crust:

• 1 cup flour
• 1/2 cup margarine
• 1/2 cup chopped nuts

Combine crust ingredients until crumbly and pat into a 9x13 pan. Bake at 350 degrees for 15 minutes. Cool.

Combine cream cheese, whipped topping and powdered sugar. Spread over cooled crust. Refrigerate.

Make jello according to package instructions. Refrigerate until partially set. Fold in raspberries; pour over cream cheese mixture. Refrigerate until jello is set.

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