Raspberry Recipes
Apple Raspberry Crisp
Ingredients:
4 large apples
3 teaspoons lemon juice
1 cup flour
3/4 cup brown sugar
2 cups fresh raspberries
1 teaspoon grated lemon rind
1/2 teaspoon salt
5 tablespoons butter
Directions:
Peel and slice apples into a 9x9 inch baking pan. Spread berries over apples; sprinkle fruits with lemon juice and grated rind. Combine flour, brown sugar, salt and butter. Stir half of flour mixture into fruit; pour remaining flour on top. Bake at 400 degrees, 35-40 minutes or until apples are done. Serve with cream or ice cream.
Banana Raspberry Bread
Ingredients:
1 3/4 c flour
1 1/2 t baking powder
1/2 t soda
1/3 c vegetable shortening
2/3 c sugar
2 ea eggs slightly beaten
3 ea ripe bananas, mashed
1 1/2 c fresh raspberries*
* If using frozen, include 1/4 c raspberry juice.
Directions:
Preheat oven to 350 F. Sift flour, baking powder and soda together in medium size bowl. Set aside. In large bowl blend shortening and sugar until fluffy. Add eggs and beat well. Alternately add flour mixture and bananas. Mix until smooth. Carefully fold in raspberries. Pour into greased loaf pan and bake for 1 hour. Cool in pan 10 minutes then invert on rack. Makes 1 loaf. Delicious spread with cream cheese
Bavarian Raspberry Cream Pie
Ingredients:
1 baked cooled pie shell (9 inch)
2 pints raspberries
1 cup sugar
2 tablespoons gelatin
1 tablespoon lemon juice
2 cups of whipped cream
Directions:
Crush 1 quart (roughly 2 pints) raspberries and add one cup of sugar. Let stand ½ hour. Soak 2 tablespoons of gelatin in 3 tablespoons of water, dissolve in 3 tablespoons of boiling water. Stir into berries. Add one tablespoon lemon juice. When almost set, fold in 2 cups of whipped cream.Pour into pie shell and cool. Sprinkle top with granola, coconut, chocolate shavings, or more whipped cream and fresh berries.
Raspberry Peach Pie
Ingredients:
Prepare any baked pie shell.
Peel and slice 2-3 peaches. Mash some peach slices with raspberries to fill 1 cup. Combine and cook until thickened:
3/4 Cup of sugar
2 1/2 Tablespoons of cornstarch
1/4 Teaspoon of salt
1 Cup of water
Directions:
Add the mashed fruit. Put whole raspberries and peach slices in the baked pie shell, evenly distributed. Pour the syrup over the fruit to coat thoroughly. Chill the pie in the refrigerator for at least 4 hours. Serve garnished with whipped cream or vanilla ice cream. Especially good with a bisquick mix pie crust recipe on the box.
Raspberry Oatmeal Squares
Ingredients:
10 oz Frozen raspberries in light syrup, thawed
2 T Sugar
2 T Cornstarch
1/4 ts Almond extract
1/3 c Margarine, softened
2/3 c Brown sugar, firmly packed
1 ts Vanilla extract
1 c Quick-cooking oats, uncooked
3/4 c All-purpose flour
1/4 c Whole wheat flour
1/2 ts Baking soda
1/8 ts Salt
Vegetable cooking spray
Directions:
Combine raspberries, sugar, and cornstarch in a saucepan; stir until Smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside. Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well. Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal. Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375°F for 6-8 minutes or until crust looks puffed. Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375° F for 15 – 17minutes or until golden. Cool completely in pan on a wire rack. Cut into squares.
Ingredients:
4 large apples
3 teaspoons lemon juice
1 cup flour
3/4 cup brown sugar
2 cups fresh raspberries
1 teaspoon grated lemon rind
1/2 teaspoon salt
5 tablespoons butter
Directions:
Peel and slice apples into a 9x9 inch baking pan. Spread berries over apples; sprinkle fruits with lemon juice and grated rind. Combine flour, brown sugar, salt and butter. Stir half of flour mixture into fruit; pour remaining flour on top. Bake at 400 degrees, 35-40 minutes or until apples are done. Serve with cream or ice cream.
Banana Raspberry Bread
Ingredients:
1 3/4 c flour
1 1/2 t baking powder
1/2 t soda
1/3 c vegetable shortening
2/3 c sugar
2 ea eggs slightly beaten
3 ea ripe bananas, mashed
1 1/2 c fresh raspberries*
* If using frozen, include 1/4 c raspberry juice.
Directions:
Preheat oven to 350 F. Sift flour, baking powder and soda together in medium size bowl. Set aside. In large bowl blend shortening and sugar until fluffy. Add eggs and beat well. Alternately add flour mixture and bananas. Mix until smooth. Carefully fold in raspberries. Pour into greased loaf pan and bake for 1 hour. Cool in pan 10 minutes then invert on rack. Makes 1 loaf. Delicious spread with cream cheese
Bavarian Raspberry Cream Pie
Ingredients:
1 baked cooled pie shell (9 inch)
2 pints raspberries
1 cup sugar
2 tablespoons gelatin
1 tablespoon lemon juice
2 cups of whipped cream
Directions:
Crush 1 quart (roughly 2 pints) raspberries and add one cup of sugar. Let stand ½ hour. Soak 2 tablespoons of gelatin in 3 tablespoons of water, dissolve in 3 tablespoons of boiling water. Stir into berries. Add one tablespoon lemon juice. When almost set, fold in 2 cups of whipped cream.Pour into pie shell and cool. Sprinkle top with granola, coconut, chocolate shavings, or more whipped cream and fresh berries.
Raspberry Peach Pie
Ingredients:
Prepare any baked pie shell.
Peel and slice 2-3 peaches. Mash some peach slices with raspberries to fill 1 cup. Combine and cook until thickened:
3/4 Cup of sugar
2 1/2 Tablespoons of cornstarch
1/4 Teaspoon of salt
1 Cup of water
Directions:
Add the mashed fruit. Put whole raspberries and peach slices in the baked pie shell, evenly distributed. Pour the syrup over the fruit to coat thoroughly. Chill the pie in the refrigerator for at least 4 hours. Serve garnished with whipped cream or vanilla ice cream. Especially good with a bisquick mix pie crust recipe on the box.
Raspberry Oatmeal Squares
Ingredients:
10 oz Frozen raspberries in light syrup, thawed
2 T Sugar
2 T Cornstarch
1/4 ts Almond extract
1/3 c Margarine, softened
2/3 c Brown sugar, firmly packed
1 ts Vanilla extract
1 c Quick-cooking oats, uncooked
3/4 c All-purpose flour
1/4 c Whole wheat flour
1/2 ts Baking soda
1/8 ts Salt
Vegetable cooking spray
Directions:
Combine raspberries, sugar, and cornstarch in a saucepan; stir until Smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside. Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well. Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal. Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375°F for 6-8 minutes or until crust looks puffed. Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375° F for 15 – 17minutes or until golden. Cool completely in pan on a wire rack. Cut into squares.
