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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