Raspberries! They are one of my many favorite fruits, truly at the top of my list. We all have our favorite recipes for raspberry jams and pies. I also have a favorite cookie that uses raspberry jam. Today we‘ll check out a couple of recipes that use some of those fresh raspberries that are ready this week. My backyard patch gave up some this weekend with more to come and we went for a drive and found many available at roadside stands. Have a great week and enjoy the sun and the heat while we can!
Lillian sent this next one in and tells us that she uses whatever berry is in season-but the raspberry is her favorite.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions: Preheat oven to 375 degrees F. Grease one 13×9 inch pan. Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries. Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
(no bake-like a no bake cheesecake)
3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed
Directions: Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week!
