I received letters from a couple of readers telling me they enjoy the recipes using fresh fruit, and hope that I plan to include some more using raspberries. So, here are a couple to try. I also included one for Raspberry Pudding/ Dumpling as requested by Burlene. Have fun with this and Burlene, I hope this is the one you were looking for.
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 for 15 minutes. Mix the raspberries, orange juice, and cornstarch in a 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir for one minute. Let cool for 10 minutes.
Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top. Bake at 350 degrees 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 2×1 inch squares
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. Grease a 9×9 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 to 40 minutes, until top is firm. With this cobbler recipe, you can substitute 2 cups of any kind fruit. Excellent with any you choose.
3 cups fresh Raspberries or 1 package (14 ounces) frozen berries
(3 cups), thawed and drained
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
1 cup Bisquick® Original baking mix
2 tablespoons sugar
1/3 cup milk Ground cinnamon
Whipping (heavy) cream or vanilla ice cream, if desired
Directions: Mix raspberries, 1/3 cup sugar, the water and lemon juice in 3 1/2- or 4-quart slow cooker.
Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until mixture is boiling.
Mix baking mix and 2 tablespoons sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon. Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.
To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream.
For light, fluffy dumplings, be sure the berry mixture is boiling before dropping the dough on top. If the mixture isn’t hot enough, the tops of the dumplings will be wet and doughy. Dumplings need steam to rise during cooking, so don’t lift the cover and peek because the steam will sneak out.
Any type of fresh or frozen berries can be used in this recipe. Try blueberries, strawberries, blackberries or a combination of two or three. If you use frozen berries, be sure to buy the bag of berries that aren’t frozen in syrup.
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@hotmail.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
