A friend of mine was able to get some fresh raspberries this week and I received a letter from a couple of readers telling me they enjoy the recipes using fresh fruit, and hope that I plan to include some using raspberries. So, here are a couple to try.
Any recipe you have that your family considers their favorite would be wonderful. I make coffee cake, jams and jellies, but would love to try something new. And, think about what to do with our apples this year. I will definitely be making some canned apple pie filling, and probably freezing some, but what else can we do with apples? I look forward to hearing from you.
Chocolate Raspberry Bars
1 1/2 cups all-purpose flour
3/4 cup white sugar
3/4 cup butter, softened
1 1/2 cups fresh or 1-10 ounce package frozen raspberries, thawed
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup mini semi-sweet chocolate chips
Directions: Preheat oven to 350 degrees F. Mix the flour, sugar and butter or margarine. Press into the batter of a 13×9 inch ungreased baking pan.
Bake at 350 degrees F for 15 minutes.
Mix the raspberries, orange juice, and cornstarch in a 1-quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
Bake at 350 for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2 x -1 inch squares.
Berry Cobbler
2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries
Directions: Preheat oven to 350 degrees F. Grease a 9 x 9-inch baking dish. In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
Bake in preheated oven 35-40 minutes, until top is firm. With this cobbler recipe, you can substitute 2 cups of any kind fruit; it’s excellent with any you choose.
Raspberry Ice Box Cake
24 graham crackers, crushed
1/3 cup butter
1/4 cup packed brown sugar
1 (6 ounce) package raspberry flavored gelatin mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
1/3 cup milk
1 cup heavy whipping cream, whipped
Directions: Preheat oven to 350 degrees F. Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9 x 13-inch pan.
Bake at 350 for 10 minutes. Set aside to cool.
Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs.
Chill for 3-4 hours before serving. Also consider drizzling some melted chocolate over the top. It would look nice and raspberries and chocolate are wonderful together.
I would like to thank you for letting me know the type of recipes you would like to see. Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
