RaspberryRecipes:Top50MostDeliciousRaspberryRecipes

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Alittleaboutraspberries

Raspberriesarepopularsweetberriesthatarecommonlyenjoyedindesserts.Thisrecipebook contains the 50 most delicious raspberry recipes, though they don’t only useraspberries indessertsbutalso insalads,drinksandevenmaindishes! Ifyou thinkyouloveraspberriesnow,justwaituntilyou’vetriedtheseirresistibleraspberryrecipes!

Ithasshownthroughresearchthatraspberrieshavethepotentialtohelpwithweightloss.This is through the organic compounds called raspberry ketones found in raspberrieswhichincreasefatmetabolism.

Raspberrieshavehighanti-inflammatorypropertiesthatdelaytheage-relateddecreaseincognitiveabilityandreducebloodpressure.Theanthocyanins thatarefoundin thefruitthat gives it a red color are essential for maintaining healthy skin and beautifulcomplexion. These anthocyanins are antioxidants which protect the body from freeradicalsthatcauseage-relatedskindamage,cancer,andheartdisease.

Raspberriespromoteahealthy immune systemsince theycontainmanyof the essentialnutrientssuchasvitaminC,vitaminE,vitaminK,iron,folate,potassiumandmanganese.

Raspberriesmustbeeatensoonafterpickingorafterbuyingfromthestoresincetheyarehighly perishable. So quickly pick a recipe and turn those raspberries into somethingamazing.

For updates about more awesome recipe books and free promotions Like us onFacebook!

ContentsMainDishes1. RaspberryBaconFrittata2. SweetandSpicyRaspberryChickenWings3. BeefTenderloinwithRaspberryChimichurri4. MarinatedSteakwithRaspberryMangoSalsa5. RaspberryMolewithChicken

SaladsandSideDishes6. Couscous&FruitSalad7. RaspberryGoatCheeseSalad8. RoastedFennelSaladwithRaspberries9. RaspberryTurkeySalad10. CaribbeanRaspberryAvocadoSalad11. RaspberryArugulaSaladinRomanoCheeseBowl12. CaramelizedOnionRaspberryNoodleToss13. GreenBeansandRaspberryHazelnutToss14. RoastedBrusselSproutswithRaspberriesandPancetta15. RaspberryJam

Desserts16. Raspberry-CreamLayerCake17. RaspberrySweetPotatoCakeswithHoneySourCream18. RaspberryIceCreamCake19. RaspberryBuckle20. RaspberryShortcakes21. PinkMeringueCupcakeswithRaspberryCurd22. Raspberry-FilledMoltenChocolateCupcakes23. Raspberry-SwirlCheesecake24. DecadentChocolateRaspberryCheesecake25. RaspberryCoconutCreamPie26. Raspberry-LemonWhoopiePies27. Raspberry-ChocolatePie28. Strawberry-RaspberryLatticePie29. LightRaspberryCreamPie30. Raspberry-RippleMeringue31. TangyRaspberryFool32. Lemon-RaspberrySemifreddo33. RoseRaspberrySorbet34. RaspberrySorbet

35. SmoothRaspberryIceCream36. RaspberryCobbler37. RaspberryPeachCobbler38. GrandRaspberryTrifle39. BakedRaspberryCustard40. RaspberryCustardTart41. Pear-RaspberryTart42. FastRaspberryScones43. RaspberryandCranberryBananaBread44. RaspberryPearPecanQuickBread45. RaspberryCornMuffins46. Raspberry-OrangeMuffins

Beverages47. Raspberry-MangoSangria48. Raspberry-LimeFreeze49. RaspberryCoolers50. PinkLemonadeSyrup

MoreTop50RecipeBooks

MainDishes

RaspberryBaconFrittata

Excellentforbrunch,thesweetnessoftheraspberrygoesgreatwithbacon,butthenagainwhatdoesn’tgogreatwithbacon!

Yield:Makes4Servings

Ingredients:

1/4cupsbutter(1/2stick)

2cupsrefrigeratedhashbrownpotatoes

2/3cupschoppedCanadianbacon

1/3cupschoppedscallions

Saltandpepper

1⅓cupsofraspberries

4largeeggs

2tablespoonsmilk

1tablespoonfreshparsleyleaves,chopped

1cupshreddedwhitecheddarcheese

MethodofPreparation:

1. Preheatovento350degreesF.2. Meltthebutterinafryingpanonastovesettohighheat.Addthepotatoes,thebacon

andthescallions,aswellassaltandpepperforseasoning.Cookthis for7minutesandthenplaceraspberriesontop,spreadevenly.

3. Placetheeggs, themilkandtheparsleyintoabowlandwhiskthemtogether.Pourthisoverthepotatoesandcontinuecookingfor3moreminutes.Addcheeseontop.

4. Bakeuntilthecheesehasmeltedandtheeggsarecooked,thisshouldtake5minutes.

SweetandSpicyRaspberryChickenWings

Chickenwingshavebeena favorite for a long timenow, so finding somenewways tomakethedishextratastyisn’tsomethingnew.Forthisone,raspberrysauceisbeingaddedtothechickenwingsforanewflavorthatwillhaveyouwantingmore.

Yield:Makes8-10Servings

Ingredients:

FortheRaspberrySauce:

1tbsp.ofcanolaoil

1/2cupofmincedyellowonion

1garlicclove,minced

22/3cupsofraspberries

1/3cup+1tbsp.ofpackedlightbrownsugar

1tbsp.oflightmolasses

2tbsp.ofcidervinegar

2tbsp.ofWorcestershiresauce

2tbsp.oftomatoketchup

2tsp.ofmustard

1/2tsp.ofhotredpeppersauce

FortheChickenWingettes:

Vegetableoilsprayforthebakingsheet

4poundschickenwingettes

2tablespoonschiliorcurrypowder

1tablespoonkoshersalt

MethodofPreparation:

TomaketheRaspberrySauce:

1. Useaheavy-bottomedsaucepantoheattheoil,setheattomedium.2. Stirintheonionstocookthemuntiltheyturngolden,thisshouldtake5minutesor

so.Stirinthegarlicandcontinueuntilitsfragrancecomesout,inonemoreminute.

Addintherestoftheingredientsandallowittosimmer3. Bring the heat down to medium-low and stir while it simmers. Do this until the

raspberryjuicesthickenslightly,thisshouldtake10minutes.4. Movethecontentstoablender.5. Pureewiththelidslightlyopen.6. Allowtocoolandseparateintotwo,onepartforglazeandanotherpartforfilling.

TomaketheChickenWingettes:7. Preheat oven to 425 degrees F. Line a baking sheetwith parchment or spraywith

cookingoil.8. Drychickenbypattingthemwithatowelandmixintothechilipowder.Addsalt.9. Layontothebakingsheet.10. Roastuntilthewingsturnbrownandarenolongerpinknearthebone,thisshouldbe

at35minutes.Turnthewingsoncewhileroasting.11. Usethefirstportionofthesaucetobrushontothechickenandcontinueroastinguntil

it’sglazed, thisshould take2½minutesmore. Invert itandaddmoresauce to theunderside.Continueroastinguntilthatglazesaswell,another2½minutes.

12. Pourtherestofthesauceintoasmallbowl.13. Placethewingsonaplatterwhilewarmandservewithsauceontheside.

BeefTenderloinwithRaspberryChimichurri

Chimichurri is actually anArgentineancondiment for steak.This recipe ismadewith agenerousamountofparsley,oliveoil,andvinegarthatisafreshandfruityvariationwithcitrusandraspberries.

Yield:Makes8Servings

Ingredients:

4cupsofraspberries,divided

3cupsoffreshparsleyleaves,chopped

1/4cupsoforangezest

3tbsp.ofchoppedgarlic

2tsp.ofgratedlemonzest

3tbsp.offreshlemonjuice

2tsp.ofgroundcumin,toasted

saltandpepper,totaste

3lb.ofcentercutbeeftenderloin,tied

MethodofPreparation:

1. Blend2⅔ cups of the raspberrieswith everythingbut the salt andpepper and thebeefinafoodprocessor.Addsaltandpeppertotaste.

2. Seasonthebeefwithmoresaltandpepperandthenroastit.Sliceitafterwards.3. Sprinklethebeefwiththeraspberryblendandthenusetherestoftheraspberriesto

garnish.

MarinatedSteakwithRaspberryMangoSalsa

The raspberry-infusedbourbonsauce thatmarinates the steak in this recipemakes foraverydelicioussummertimesupper.Themangoalsosweetensthesalsaspikedwithmint.

Yield:Makes4Servings

Ingredients:

FortheBourbonRaspberrySauce:

2/3cupsofbourbon

11/3cupsofraspberry

2tsp.ofsugar

FortheRubMixture:

21/2tsp.ofdrymustard

1tbsp.ofpeppercornmelange,crushed

2tsp.ofgarlicpowder

2tsp.ofsalt

1tsp.ofsmokedpaprika

1tsp.ofcayennepepper

FortheRaspberryMangoSalsa:

11/3cupsofraspberries

1mango,peeledanddiced

3scallions,trimmedandslicedthinly

2tbsp.oforangejuice

1tbsp.ofcornoil

1tbsp.ofmint,slivered

1/2tsp.ofsalt

1/2tsp.ofgroundblackpepper

FortheSteak:

48-ounceBone-inrib-eyesteaks

MethodofPreparation:

TomaketheBourbonRaspberrySauce:

1. Mixalltheingredientstogether.2. Mashtheraspberrieswithaforkandblendthemtogether.3. Setheattomedium-highandallowittoboil.4. Bringdowntheheatandletitsimmerwhileyoustirfor5minutes.5. Strain.

TomaketheRubMixture:6. Mix all the ingredientsof the rubmixturewith the raspberrybourbon sauce into a

smallbowluntileverythingisblended.7. Takethesteaksandcovercompletelywiththemixture,brushiton.Wrapinplastic

andleaveinfridgeforatleast2hours.Youmayalsoleaveitovernight.

TomaketheRaspberryMangoSalsa:8. Combinealltheingredientsofthesalsainasmallbowlandblendwellwhenyou’re

preparingtocookthesteaks.Setthesalsaaside.

TomaketheSteaks:9. Preheatthegrillorbroiler.10. Grillthesteaks6inchesawayfromtheheatsourcefor10minutes,turnthisonce.For

medium-rarethethermometershouldread140degreesF.11. Servesteakswithsalsaontheside.

RaspberryMolewithChicken

MoleisaMexicansaucetraditionallymadewithchilipeppers.Thisraspberrymolerecipehasthreetypesofchilies.Perfecttoserveovergrilledchickenorpork.

Yield:Makes4Servings

Ingredients:

1tsp.ofpinkpeppercorns

1/2tsp.ofgroundcumin

1/2tsp.ofaniseseeds

1/2vanillabean,finelychop

2cloves

1tbsp.ofcocoabutter

1driedanchochili,seeded

1driedmoritachili,seeded

1driedguajillochili,seeded

1/2cupsofwalnutpieces

22/3cupofDriscoll’sRaspberries

3tbsp.ofsemi-sweetchocolatechips

1/2cupofchickenbroth

1/3cupofredwine

Salt,totaste

4chickenbreasts,grilled,skinless,boneless

3mediumsizedsweetpotatoes,cubedandfried

3tbsp.ofsesameseeds,toasted

MethodofPreparation:

1. Placepeppercorns, cumin,anise,vanillaandcloves intoadry fryingpanand toastthem for aminute or two. Stir this constantly to keep them fromburning, removethemafterwards.

2. Set the heat tomedium high and heat the cocoa butter in the frying pan.Add thechilies and allow them to brown on all sides. Add in the walnuts, half of theraspberries,thechocolateandthespicespreparedearlier.Stirandtakecarethatthey

don’tgetburned,continuethisuntilthechocolatehasmeltedandmixeswiththerest.3. Pourinwineandbrothandsimmer5minutes.4. Pureeinablenderuntilit’ssmooth.Strainandseason.5. Servethistogetherwithyourgrilledchickenandfriedsweetpotatoes.6. Usetherestoftheraspberriesandsesameseedsasgarnish.

SaladsandSideDishes

Couscous&FruitSalad

Anoddcombinationofalmonds,couscousandfruitscreatesaninterestingsalad.

Yield:Makes4Servings

Ingredients:

2tbsp.ofextra-virginoliveoil

2tbsp.oforangejuice

1tbsp.ofcidervinegar

2tsp.offinelychoppedshallots

1/4tsp.ofsalt

1/4tsp.offreshlygroundpepper

2cupsofcookedwhole-wheatcouscous

1cupofchoppednectarine

1cupofmixedfreshberries,suchasblueberriesandraspberries

MethodofPreparation:

1. Placeoil,juice,vinegar,shallots,andsaltandpepperintoabowlandwhisktogether.2. Addtherestoftheingredientsandcombinebytossingthemgently.

RaspberryGoatCheeseSalad

Aversatile,easytothrowtogetherraspberrysaladthatis lightanddelicious.Enjoyasalunchsaladbyaddinggrilledchickenstrips,orbytossingitwithbalsamicvinaigretteoryourfavoritesaladdressing.

Yield:Makes2Servings

Ingredients:

2tbsp.ofbalsamicvinaigrette

4oz.ofmixedfieldgreens

4oz.ofraspberries

4oz.ofyellowgrapetomatoes,sliced

2oz.ofcrumbledgoatcheese(orflavoredgoatcheese)

2tbsp.ofsunflowerseeds(orwalnuts,pecansorothernutsofchoice)

MethodofPreparation:

1. Tosseverythinginsideasmallbowluntilwellblended.

RoastedFennelSaladwithRaspberries

This fennelsalad isa restaurant-style firstcoursedish thatonlyrequiresminimaleffort,this great combination of slightly caramelized fennel and raspberries tastes better as aplatedsaladratherthanjustatossedsaladinabowlthatmakesaperfectlightsaladforaholidaymeal.

Yield:Makes6Servings

Ingredients:

FortheSalad:

2tbsp.ofextra-virginoliveoil,plusmoreforthebakingsheet

3bulbsoffennel

1/2tsp.ofkoshersalt

1/4tsp.offreshlygroundblackpepper

11/2cupsofraspberries

2oz.ofGorgonzolaorDanishBluecheese

6sprigsoffreshrosemary,forgarnish

FortheHoneyBalsamicDressing:

1tbsp.+1tsp.ofbalsamicvinegar

1tbsp.ofhoney

2tsp.offreshrosemary,finelychopped

1/2tsp.ofkoshersalt

1/4tsp.ofblackpepper,freshlyground

1/3cupofextra-virginoliveoil

MethodofPreparation:

TomaketheRoastedFennel:1. Preheatovento425°F.2. Lightlyoilalargerimmedbakingsheet.3. Cut the bulbs into quarters.Cut these into¼ or½ inch thick slices.Arrange on a

bakingsheet,addsaltandpepperforseason.4. Roastuntilthefennellightlybrownintheedgesandarejusttender,thisshouldbeat

around20minutes.Allowtocool.

TomaketheDressing:

5. Inamediumbowl,whiskalldressingingredientsexcepttheoliveoiltogether.Whenthat’sdone,whiskintheoilslowlyandgraduallyuntileverything’sblended.

6. Mixthefennelintothedressingonceit’scooled.Foldintheraspberriesandseasonaspreferred.

7. Divideequallyamong6platesandtopevenlywithcheeseandrosemary.8. Servethisatroomtemperature.

RaspberryTurkeySalad

This raspberry turkey salad gets it great flavor from the salty ricotta salata cheese andbalsamicvinegar.Ricottasalataisasaltedhardcheesewithalotofflavorthatispressed,differentfromthesoftricottathatyoumightbefamiliarwith.

Yield:Makes2Servings

Ingredients:

11/3cupsofraspberries

1/4cupsofbalsamicvinegar

1/2tsp.ofsugar

1/4tsp.ofcoarsegroundblackpepper

4oz.offieldgreens

4oz.ofsugarsnappeas,trimmedandblanched

6oz.ofturkeystrips,cookedandsliced

2oz.ofricottasalatacheese,grated

MethodofPreparation:

1. Useablendersettopureehalfacupoftheraspberries,vinegar,andsugartogether.Addandstirtheblackpepperafterwards.

2. Placetherestoftheraspberrieswiththefieldgreens,thethesugarsnappeasandtheturkeyintoamediumbowl.

3. Sprinkle the dressing over your salad and toss so that everything is well coated.Distributethisevenlybetweentwoplattersandaddcheeseontop.

CaribbeanRaspberryAvocadoSalad

Theraspberrydressinginthissaladisversatileenoughformixedgreens,fish,orchicken,andtheraspberriesgiveitatropicalflavorandcolor.Servewithaglassofyourfavoritechilledwhitewine.

Yield:Makes4Servings

Ingredients:

11/3cupsofraspberries

1tbsp.ofbalsamicvinegar

11/2tbsp.ofhoney

11/4tsp.ofmustard

1/4cupofoliveoil

saltandpepper,totaste

1/2lb.ofcookedwholeshrimp

1/4cupsofdicedmango

2tbsp.ofthinlyslicedcelery

1tbsp.ofthinlyslicedredonion

4cupsofmixedbabylettuceorspringmix

2avocados,halved,pittedandsliced

MethodofPreparation:

1. Useafoodprocessortoblend⅓cupoftheraspberries,thevinegar,thehoneyandthemustarduntilsmooth.Sprinkletheoliveoiloverthemixwhileblending.Addafewtbsp.ofwaterifthinningisneeded.Addsaltandpeppertotaste.

2. Inamediumsizedbowl,mixtheshrimp,themango,thecelery,andtheonion.Stirintherestoftheraspberries.

3. Dividethelettuceamong4platters,topwithslicesofavocado.Addshrimpmixtureontopandshowerthedressingontopofthat.

4. Servewithwhat’sleftofthedressingassiding.

RaspberryArugulaSaladinRomanoCheeseBowl

A fantastic mix of citrus, peppery greens, basic raspberry vinaigrette, and sweetraspberriessaladmadewithacrispcheesebowl that isveryeasy tomakeand isaverydeliciouswaytostartyourmeal.

Yield:Makes4Servings

Ingredients:

2cupsoffinelyshreddedRomanocheese

½lb.ofgreenbeans,trimmedandcutinto1-inchpieces

1orange,cutintosegments

6ouncesofraspberries,divided

½tsp.ofmustard

¼tsp.ofsalt

¼tsp.ofgroundblackpepper

2tbsp.ofoliveoil

2cupsofbabyarugula

2cupsofwatercressleaves

¼cupoftoastedslicedalmonds

MethodofPreparation:

1. Preheatovento350°F.2. Line a baking sheet with parchment paper. On a separate baking sheet, place two

bouillonbowlsontop,upside-down.3. Formtwocirclesonthebakingsheetboth6incheswidemadeofcheese.Dothisby

sprinklinghalfacupofthecheeseonthesidesofthesheet,spreadtoeventhemout.4. Place in the oven until it starts to bubble up and turns golden, this can take 5-7

minutes.Afterwards,allowthemtocooloutsideoftheovenforaminuteorso.5. Take them off the parchment gentlywith a spatula.Allow them to drape onto the

bouillon bowls so that they form inverted bowls. Allow these to cool until theybecomefirm.

6. Dothesamethingwiththerestofthecheeseuntil4bowlsareformed.7. Inthemeantime,boilasaucepanofwaterwithsaltadded.Cookthegreenbeansin

thisuntiltheyareforktender,whichshouldbeinabout3-4minutes.8. Tostopcooking,drainoutthesaucepanandrinsethebeansincoldrunningwater.9. Peelorangeandremoveitssegments.Setaside.

10. Takehalfacupofraspberriesandpressthroughafinesievetogetapureewithoutseeds.Youshouldget2tbsp.ofpureefromthis.

11. Whiskmustard,saltandpepper,andyourpureeinsidealargebowl.12. Continuewhiskingwhileaddingaslowstreamofoliveoil.Continueuntilblended

well.13. Addinthebabyarugulaandwatercressleavesalongwiththegreenbeansprepared

earlierintothebowl.Tossthismixuntileverythingiscoatedevenly.14. Place thesaladinto thecheesebowlsandtopwith theorangesegments, therestof

theraspberriesandthealmonds.

CaramelizedOnionRaspberryNoodleToss

Weallknowit takessometimetocaramelizeonions,but itwillbeworththewaitonceyougettotastetheoutcomeofthisrecipe.Plus,youcouldalwaysgettheotherprepworkdonewhilewaiting. Adding raspberry, pecans, and bacon to this noodle toss definitelymakesitverydelicious.

Yield:Makes8Servings

Ingredients:

16oz.ofhomestylewideeggnoodles

4slicesofbacon,chopped

2tbsp.ofbutter

1lb.ofonions,peeled,trimmed,halvedlengthwise,thinlysliced

2cupsofchickenbroth

3tbsp.ofcornstarch

2tsp.offreshthymeleaves

1/2tsp.ofsalt

1/4tsp.ofpepper

2⅔cupofraspberries

1/2cupsofpecans,choppedandtoasted

MethodofPreparation:

1. Cookyournoodles.Drainthemthenmovetoalargebowl.Coverthebowltokeepitwarm.

2. Cookbaconinmediumheatuntilitcrisps,around5minutes.Useaslottedspoontoremoveitandthensetitaside.

3. Reserve2 tbsp.of thedrippingsanddiscard the rest.Addonionsandbutter to thereservedoilandstirfrequentlywhilecookingituntiltheonionsarealightshadeofgoldenbrown,thisshouldbeinabout25minutes.Setasidetheonions.

4. Dissolve the cornstarch bywhisking it with the broth, the thyme, the salt and thepepper in a small bowl. Pour this into the pan and remove the brown bits with awoodenspoon.Stirasyouboilinmediumheatuntilitthickensforaminute.

5. Pour thisonto thenoodles.Add theonionsandbaconand stir everything together.Mixtheraspberriesandpecansgently.

GreenBeansandRaspberryHazelnutToss

Thissidedishisperfectfortheholidayswiththeraspberryandhazelnutthemethataddstextureandcolortoit.Rinseincoldwateraftercookingforashortwhileinboilingwatertokeepthebeansbrightgreenincolor.

Yield:Makes4Servings

Ingredients:

1lb.ofgreenbeans,trimmed

2tbsp.ofbutter,divided

1/2cupofhazelnuts,chopped

1tbsp.ofoliveoil

1cloveofgarlic,chopped

3/4tsp.ofHerbesdeProvence

1/2tsp.ofsalt

1/4tsp.ofpepper

11/3cupofraspberries

MethodofPreparation:

1. Cook the green beans by boiling it in 2 quarts saltywater for 4minutes.Drain itafterwardsandsetaside.

2. Take1tbsp.ofbutterandheatitinafryingpan.Addinthehazelnutsandcontinuecookingfor2minutes.Takeoffofpanandsetasideaswell.

3. Takethefryingpanandplacetherestof thebutter,alongwitholiveoilandgarlic.Settheheattomediumandcookthisforaminuteasyoustir.

4. Addthehazelnutsthatweresetasideaswellastheherbesdeprovence,thesaltandthepepperandcookthisforhalfaminutemore.Addthegreenbeanssetasideearlierandcontinuecooking for2moreminutes.Finallyadd the raspberriesandstiruntileverythingiscoatedevenly.

RoastedBrusselSproutswithRaspberriesandPancetta

Theunexpectedbutdeliciouscombinationoftheingredientsinthisrecipecanbrightenupyourdinnertable.Addingtothat,theraspberriesaddsweetnesstotheBrusselssprouts.

Yield:Makes8Servings

Ingredients:

1/2cupofdicedpancetta

2tsp.plus2tbsp.ofoliveoil,divided

2oz.ofBrusselsprouts,trimmedandhalvedlengthwise

1tbsp.ofbalsamicvinegar

1/2tsp.ofbrownsugar

6oz.ofraspberries,atroomtemperature

Saltandgroundblackpepper

MethodofPreparation:

1. Preheattheovento400degreesF.2. In a largepan, inmediumheat, cookpancettawith2 tsp. of oil. Stir this one in a

whileandcontinueuntilpancettabrownslightly,thisshouldtakearound8minutes.3. Movethepancettafromthepantosometowelstoletitdrain.4. PlacetheBrusselsproutsandtherestoftheoilintoalargebowl.Then,takeabaking

sheetandspreadon.5. Bakeuntilitbrownsandistenderenoughtoyieldtothetipofasmallsharpknife,

this should be around 20-30minutes. Add in the pancetta you set asidewhen it’salmostdone.

6. Movetoaservingbowl.7. Mixthebrownsugarandthevinegarintoasmallbowlandwhisktogether.Showerit

ontopoftheBrusselsproutsandaddsaltandpepper.Tosswhenfinished.Addintheraspberriesandcontinuetossing.

8. Serveimmediately.

RaspberryJam

Thistraditionalhomemaderaspberryjamisperfectforsavoringthefavoritemidsummerberry.

Yields:Makesabout1cup

Ingredients:

2¼cupsoffreshraspberries

1cup+2tbsp.ofsugar

11/8tsp.offreshlemonjuice

Pinchofcoarsesalt

½tsp.offinelygratedorangezest,dividedintotwo

MethodofPreparation:

1. Freezeseveralplatesinyourfreezer.2. Stireverythingexcepthalfoftheorangezestintoalargepot.3. Boilwhilestirringsothatthesugardissolves,alsomashlightlywithapotatomasher.

Skimfoamoffofsurface.4. Continue cooking; intensify stirring as jam gets thicker until it is as thick as very

loosejelly,thisshouldtakeabout8-9minutes.Takeoffofheat.5. Takeaplatefromthefreezerandplaceaspoonfulofjamontoit.Returnthistothe

freezerforanother1-2minutes;then,pokeitwithyourfinger.Itshouldkeepshape;ifitspreadsthenit’stoothin,bringbacktothepotandcontinueboiling;checkeveryminutetoseeifthethicknessisright.

6. Strainhalfofthejamthroughafinesieveintoabowlandremoveseeds.Returntothepotandaddtherestofthezest.

7. Boilandthenremovefromheat.8. Setasidetocoolbeforestoringorusing.

Desserts

Raspberry-CreamLayerCake

This layer cake has an irresistible filling thatwillmake youwant to taste it again andagain.Butyouwillhavetoprepareitjustbeforeservingtoensurethebestpossibletaste.

Yield:Makes12Servings

Ingredients:

Forthefilling:

Butterwithoutsalt,forthecakepans

2cupsofraspberries

3tbsp.ofconfectioners’sugar

2cupsofcoldheavycream

Forthecakelayers:

1cupunsaltedbutter

1¾ofcupssugar

4largeeggsplus2largeeggyolks

1tbsp.ofpurevanillaextract

3cupsofcakeflour(leveledandspooned)

1tbsp.ofbakingpowder

½tsp.offinesalt

1½cupsofbuttermilk

MethodofPreparation:

Tomakethecakelayers:1. Preheatovento350degreesF.2. Allowthecoldingredientstoreachroomtemperature.Bythen,youshouldbeableto

markthebutterwithyourthumbprintbutstillbeabletoretainshape.3. Withanelectricmixersetonhigh,beat together thesugarandbutteruntil themix

becomeslightandfluffy.4. Add4eggsandthe2yolksoneatatime.Keepbeatingaftereachonesothatthey’re

combinedbeforeyouaddthenextone.Addvanillaextractandcontinuebeating.5. Inaseparatelargebowl,combinetheflour,bakingpowderandsalt.Whiskthemall

together.Add⅓oftheflourmixintothebuttermixandbeatuntilcombined.

6. Addin¾cupofthebuttermilkandbeat.Beatinanother⅓oftheflourandthen¾cupof thebuttermilk again.Finally add in the remainingamountof flourmixandbeatuntilthey’remixedtogethercompletely.Ifnecessary,scrapedownyourbowl.

7. Butter and line with paper and butter parchment two 9-inch cake pans lightly.Distribute the butter among the pans and remove bubbles by tapping it on a hardsurfacelightly.Smoothenthetopsout.

8. Placeinovenuntiltheyturngoldenandpuffup.Youcaninsertatoothpickintothemiddle beforehand. If it puffs up, the cakes are ready.This should take around 30minutes,rotatethepanshalfway.

9. Coolthecakesonwireracksfor10minutes.Letakniferunaroundtheedgesthenturn upside down to remove the parchment. Flip them again and let it continuecookinguntilitcoolscompletely.

Tomakethefilling:

10. Mashupacupoftheraspberriesinsideasmallbowl.Addtherestoftheraspberries.Beattogethertheconfectioner’ssugarandthecreamwithanelectricmixeruntilsoftpeaksbegintoform.

11. Foldthecreamovertheraspberries.12. Takeonecakeandplaceonacakestandorplatter.Spreadthefillingoverthecake

leavingoutanallowanceof¼ofanincharoundtheedges.13. Sandwichwith the other cake and press together gently. Finish off any remaining

cream.14. Serverightafter.

RaspberrySweetPotatoCakeswithHoneySourCream

Served as a side dish or an appetizer, these raspberry potato cakes are perfect for theholidays.ThepankobreadcrumbsthatareusedinthisrecipeareusedinJapanesecuisine,andarecrunchierandcoarserthantheregularbreadcrumbs.

Yield:Makes8Servings

Ingredients:

FortheSweetPotatoCakes:

2tbsp.ofbutter,divided

2/3cupsofbreadcrumbs

2cupsofsweetpotatoes,cookedandmashed

2tsp.ofcrystallizedginger,finelychop

1largeegg

2tbsp.ofmilk

1/4cupsofall-purposeflour

1tsp.ofsalt

1⅓cupsofraspberries

FortheHoneySourCreamTopping:

1/2cupsofsourcream

1/4tsp.ofgroundcinnamon

1tsp.ofhoney

MethodofPreparation:

TomaketheSweetPotatoCakes:1. Preheatovento400degreesF.2. Usemedium-highheattomeltatbsp.ofbutterinafryingpan.Cookbreadcrumbs

withthebutteruntiltheybrown,stirringitsimultaneously,thisshouldtakeaminute.Addtherestof thebutter tomeltandthencombinewithall theingredientsbut theraspberriesinalargebowl.Alsoaddtheraspberries.

3. Form 3-inch wide cakes with a ⅓ cup measure and then pat them by hand afterdampeningyourhands.Youshouldget8outofthis.

4. Coatthesewithbreadcrumbsandstickinfridgefor10minutes.

5. Movethecakesontothepanpreparedearlierandbakefor20minutes.

TomaketheHoneySourCreamTopping:

6. Mixalltheingredientsuntileverythingisblendedwell.7. Servethisonthesideofthepotatocakes.

RaspberryIceCreamCake

Lovecake?Loveicecreamtoo?Thenyouhavetolovethisraspberryicecreamcake!

Yield:Makes8Servings

Ingredients:

1loafofpoundcake,sliceintothirds

1½cupsofraspberries

1pintofvanillaicecreamthathasbeensoftened

Confectioners’sugar

MethodofPreparation:

1. Placethelowerlayerofthecakeintoaloafpanofthesamesize.2. Spread half of the raspberries onto the cake with half of the ice cream and then

sandwichwithanotherlayerofcake3. Repeatprocesswiththerestoftheingredients.4. Wrapthecakeinaluminumfoilandallowtofreezeforaminimumof4hoursanda

maximumofhalfaday.5. Takethecakeoutandsetasidefor30minutesbeforeyouserve.6. Sprinklesugaroverit.7. Serve.

RaspberryBuckle

Mostpeoplemaycallit“coffeecake,”butnomatterhowyouwishtocallit,you’llstillloveit.Bucklesaretraditionalfruitstuddeddessertsthataremoistandsoft.

Yield:Makes6Servings

Ingredients:

½cupunsaltedbutter,plusexcessforbakingdish

1cupofgranulatedsugar

3largeeggs

1cupofall-purposeflour,(spoonedandleveled)

1/2tsp.ofsalt

1/2tsp.ofbakingpowder

23/4cupsofraspberries

MethodsofPreparation:

1. Preheatovento350degreesF.Buttera2-quartbakingdish.2. Creamthebutterandsugarinalargebowlusinganelectricmixer,dothisuntilthey

becomefluffy.Addineggsindividually,beatuntileacheggscombinebeforeaddingthenextone.

3. Inanotherbowl,combinetheflour,thesalt,andthebakingpowderandmixthemonlow.Slowlyaddtheothermixtureuntilit’swellblended.

4. Gentlyspreadthenewmixtureontothedish.Scattertheraspberriesontopofit.5. Bakeuntilthetopturnsgoldenbrown,thisshouldtake45-50minutes.Allowthisto

coolforanother20minutes.6. Scoopthisoutontoaservingplatewithalargespoon.

RaspberryShortcakes

A great treat that is filled with whipped cream and raspberries. Great served as anafternoonsnackorbrunch.

Yield:Makes8Servings

Ingredients:

2½cupsofflour(spoonedandleveled)

½cupofgranulatedsugar

1tbsp.ofbakingpowder

½tsp.offinesalt

Coldunsaltedstickofbutter,cutintopieces

¾cupofcoldheavycream

¼cupofbuttermilk

1cupofraspberries

Sandingsugar(optional)

Whippedcream

Berries

MethodofPreparation:

1. Preheatovento400degreesF.2. Combine the first five ingredients in a large bowl using a food processor.Do this

untilit’scoarsewithsomeminutepiecesofbutterremaining.3. Move this to a bowl and add the cream, buttermilk and raspberries. Stir until

combinedbuttakecarenottoovermix.4. Divideinto8evenpartsandroundouteachone.5. Lineabakingsheetwithparchmentandplacethe8partsontoitgivingadistanceof

about 1 ½ inches. You may sprinkle some sugar over it at this time if you like,afterwards,freezefor15minutes.

6. Place in the oven and bake until it turns golden brown, this should take about 20minutes.Takethisoutandthenletitcoolcompletely.

7. Halveandfillitwithwhippedcreamandsomeberriestoserve.

PinkMeringueCupcakeswithRaspberryCurd

Althoughtherecipetitlehasthewordcupcakeinit,thereisactuallynocakeinvolvedatall.Themeringuetintedpinkisbakedinfamiliarcupsthatisfilledwithraspberrycurd,crème fraiche, and berries. This ethereal dessert will take the typical cupcake to newheights.

Yield:Makes12Servings

Ingredients:

FortheCupcakes:

Vegetableoilcookingspray,forbakingcups

6largeeggwhitesatroomtemperature

1tsp.ofwhitevinegar

1tsp.ofpurevanillaextract

½tsp.ofsalt

2cupsofsugar

Gel-pastefoodcoloringinTulipRed

2cupsofcremefraiche

6oz.ofraspberries,cutintohalvesiflarge

FortheRaspberryCurd:

6oz.ofraspberries

11/4cupsofsugar

4largeeggyolks

1stickofbutter,notsalted

1/4cupoffreshlemonjuice

Pinchofsalt

MethodofPreparation:

TomaketheRaspberryCurd:

1. Whiskeverythinginaheatproofbowlandplaceonapanofsimmeringwateruntilitthickensslightly.Around8-10minutes.

2. Strainthemixtureandstickintofridgeuntilitgetscoldandthickenssomemore.

TomaketheCupcakes:3. Preheatovento225degreesF.Alternately linemuffin tinswithbakingcups,spray

oncookingspray.4. Useamixeratmedium-highspeedtowhisktogethertheeggwhites,thevinegar,the

vanilla,andthesaltuntilthemixisfrothy.Add1¾cupsofthesugaratatablespoonatime,beatuntilthesugardissolveseachtimeyouadd.

5. Beatuntilglossyandstiffpeaksform.Add6dropsoffoodcoloringandmix.6. Moveintoapastrybagwithaplaincoupler.7. Pipethemixintothebakingcupspreparedearlier.Pourthemuntiltheyrise2inches

abovetherimsandaddapeakinthemiddle.8. Placeintotheovenuntil thecupcakesarecompletelydryontheoutsidebutsoft in

thecenter,thisprocesswillbe3-31/3minuteslong.Rotatehalfwaythrough.9. Letthemcoolinthebakingcupscompletelyontopofwireracks.10. Beatthecrèmefraichewiththelastofthesugarinacleanbowlwithamixersetto

medium-high.Dothisuntilsoftpeaksbegintoform.11. Slice the tops off carefully, to do this run the knife just above the liner andmove

carefullytothecenter.12. Topeachwith2tbsp.ofraspberrycurdalongwithafewraspberriesandalsoadd2

tbsp.ofthecrèmefraiche.13. Returnthetopsandserve.

Raspberry-FilledMoltenChocolateCupcakes

Cupcakeswillalwaysbeacrowdfavorite.Themoistanddensepudding-likecenterofthiscupcakewiththetasteofraspberryalloverwon’tbeeasilyforgotten.

Yields:Makes9Servings

Ingredients:

½cupofgranulatedsugar

6tbsp.ofunsaltedbutteratroomtemperature

4largeeggs

½cupofall-purposeflour(spoonedandleveled)

Pinchofsalt

11oz.ofsemisweetchocolate,melted(21/2cupschopped)

18raspberries(ortwiceasmanyifthey’resmall)

Powderedsugar,forserving

Vanillaicecream(optional)

MethodofPreparation:

1. Preheatovento400degreesF.2. Line12muffintincupsatstandardsizewithpaperliners.3. Beatbutterandsugartogetherfor2minutesonmediumhighsettingusingablender

withalargebowl.4. Beatineggsoneatatime.5. Add flour and salt andbeatwith amixer seton low.Addchocolate andbeatuntil

wellcombined.6. Distributehalfofthemixtoeachofthemuffintincupsalongwiththeraspberries.

Coverthemwiththerestofthemix.7. Bakeuntiltopsarenolongershiny,thisshouldtake10-11minutes.Takeitoutand

havethepancoolfor11minutesonawirerack.8. Removethecupcakesandcoverwithpowderedsugar.Aroundnowyoumayalsoadd

icecreamtopping.

Raspberry-SwirlCheesecake

The good thing about this cheesecake recipe is that you can wrap it in plastic andrefrigerateituptothreedaysonceit’sset.Letthischeesecakestandatroomtemperatureforabout20minutesbeforeservingtoensuregreattaste.

Yield:Makes10Servings

Ingredients:

1cupoffinelygroundgrahamcrackers

2tbsp.ofmeltedandunsaltedbutter1¾cupsofsugar

6oz.ofraspberries

32oz.ofcreamcheeseatroomtemperature

Apinchofsalt

1tsp.ofpurevanillaextract

4largeeggsatroomtemperature

Boilingwater

MethodofPreparation:

1. Preheat oven to 350 degrees F.Wrap a 9-inch spring form pan completely in twolayersoffoil.Setthisaside.

2. Combinecrumbs,butter,and2tbsp.ofsugarinabowlandstir.3. Pressthisintothepan.4. Bakeuntilitsets,around10minutes.Placethepanonawireracktoallowittocool.5. Bringtheheatoftheovendownto325degreesF.6. Stickraspberriesintoafoodprocessorandprocessuntilit’ssmooth,thisshouldtake

30seconds.Strainthiswithafinesieveandthrowawaysolids.Placeliquidsintoasmallbowl.

7. Add2tbsp.ofsugarandwhisktogether.Setthisasideafterwards.8. Attachanelectricmixerwithapaddleandmixthecreamcheeseonmediumspeed

untilit’sfluffy,thisshouldtakearound3minutes.Setthemixertolowandaddtherestofthesugarsteadily.

9. Addsaltandvanillaandmixuntileverythingiswellcombined.10. Addeggs individuallyandmixeachoneuntil it’scombinedbeforeaddinganother.

Becarefulnottoovermix.11. Pourthemixintothecrust.12. Addraspberrysauceinteaspoonsontothemix.Swirlthesaucewiththefillingwitha

toothpickorskewer.13. Placethepanintoaroastingpanandplaceintheoven.Ladleboilingwaterintothe

roastingpanuntilitreacheshalfwayupthecakepan.Bakeuntilitsetsbutstillsoftinthecenter,thisshouldtakealittleoveranhour.

14. Move the cake pan to a wire rack to allow it to cool completely. Place in therefrigeratorwithoutacoveruptothenextday.

15. Letakniferunalongtheedgeofthecakebeforeyouunmold.

DecadentChocolateRaspberryCheesecake

To contrast with the rich chocolate cheesecake, raspberries add to the sweet-tart berryflavorandcolor.Thefatcontentcanbeadjustedbypickingsuitedcreamcheesetoaddtotheingredients.

Yield:Makes16Servings

Ingredients:

20chocolatewafercookies

2tbsp.ofmeltedbutter

2packsofcreamcheese,softened

2packsofreduced-fatcreamcheese,softened

11/2cupsofsugar

2/3cupsofunsweetenedcocoapowder

1tsp.ofvanillaextract

4largeeggs

2⅔cupsofraspberries,divided

2tbsp.ofvegetableshortening

8oz.ofsemi-sweetchocolatechips

MethodofPreparation:

1. Preheatovento350degreesF.2. Wrapa9-inchspringformpanwithatriplelayeredrollofaluminumfoil.Makesure

itreachestheentiresideofthepan.3. Crushthewafersintofinecrumbssothatthere’senoughfor1cup.4. Blendtogether thebutterandthecrumbsinsideamediumbowl.Press this into the

panpreparedearlier.5. Placeintheovenfor5minutes.Allowtocoolafterwards.6. Boilwateroverhighheatinalargesaucepan.7. Pourcreamcheeseintoalargebowlandbeatwithanelectricmixeruntilitbecomes

smooth.Settomedium-lowandbeatthesugar,thecocoapowder,andthevanillaintothecheese.Continuebeatingwhileaddingeggsoneatatime,scrapethebowleachtime.

8. Pourhalfofitintothecrustpreparedbefore.9. Takehalfoftheraspberriesandusetoaddalayer.Addtherestofthebatterontop.10. Placeontopofaroastingpanandfillhalfwayupthecakepanwithboilingwater.

11. Bakeuntilthecenterjustbarelysets,aroundanhourandahalf.Taketheroastingpanout of the oven and remove the cake pan to allow it to cool on a wire rack.Refrigerateuntilcompletelycold,shouldtake4-6hourslong.

12. Placetheshorteningintoamediumglassbowlandmeltinthemicrowave.Addinthechocolatechipsandstir.Heatitatmediuminthemicrowave.Continuestirringuntilitsmoothens.

13. Usefoiltolinean8x4-inchbakingdish.14. Pourthechocolateintothepanandfreezeovernight.15. Takeout chocolate and shavewith a fruit peeler.Top the cakewith the restof the

strawberries.

RaspberryCoconutCreamPie

Ifyou likecoconutand raspberry, then thispiewill satisfyyour tastebuds.Theuniquecombination of coconut and gingersnap cookies makes it really great. Try chilling thecreamyfilling,preferablyovernight.

Yield:Makes12Servings

Ingredients:

FortheCrust:

11/2cupsofgroundgingersnapcookies

4tbsp.ofmeltedbutter

FortheFilling:

3/4cupofwholemilk,divided

4tbsp.ofcornstarch

3largeeggyolks

15oz.ofcancoconutmilk

1/2cupofsugar

1tsp.ofvanillaextract

3/4cupoftoastedunsweetenedshreddedcoconut,divided

FortheTopping:

1cupofheavycream

2tbsp.ofconfectioner’ssugar

1tsp.ofvanillaextract

22/3cupsofraspberries

MethodofPreparation:

TomaketheCrust:

1. Preheatovento350degreesF.2. Pour the ground cookies and butter into a medium bowl and stir until well

incorporated.

3. Pressthemixturedownontothebottomandsidesofa91/2–inchpieplate.4. Placeinovenfor10minutes.Allowtocool.

TomaketheFilling:5. Pour¼cupofmilkandthecornstarchintoaseparatebowlandwhiskthemtogether.

Setthisaside.6. Poureggyolksintoanotherbowlandwhisk.Setthisasideaswell.7. Simmerthelastofthemilk,thecoconutmilkandthesugarinamediumsaucepanin

mediumheat,whiskconstantly.8. Pouronecupofthemilkmixslowlyintoyoureggsasyouwhisk.9. Addtheeggsintothemilkstillleftinthesaucepanandblendittogetherbywhisking.10. Addthecornstarchmixintothemilkafterstirringitonelasttime.Allowallofthisto

boilwhileyouwhiskitfrequently.11. Cookthisforoneminuteandthentakeoffheatandaddthevanillaandhalfacupof

shreddedcoconutwhileyoustir.12. Transferthisbyspoonintothecrust.13. Coverthesurfacewithplasticwraptokeeptheskinfromforming.14. Placeinthechillerforatleast4hoursandatmostthroughthenight.

TomaketheTopping:

15. Arrangehalfraspberriesontopofthepie.16. Beatsugarandheavycreamtogetheruntilstiffpeaksjustbegintoform.Addvanilla

andstir.Spreadthisonthepie.17. Sprinkle the last of the shredded coconut onto the pie and the other half of the

raspberries18. Chillthisupto4hoursbeforeyouserve.

Raspberry-LemonWhoopiePies

This is a creamy lemon pie with raspberries that will surely be one of your favoritespringtimedesserts.Thelightandlusciousfillingmakesthisanelegantdessert.

Yield:Makes15Servings

Ingredients:

1/2cup(1stick)ofbutter,atroomtemperature

1cup+3tbsp.ofbrownsugar

1tbsp.ofgratedlemonzest

1tsp.ofpurevanillaextract

1largeegg

21/4cupsofall-purposeflour

3/4tsp.ofbakingpowder

1/4tsp.ofbakingsoda

1/2tsp.ofcoarsesalt

1cupofwholemilk

3/4cupofheavycream

1cupoffreshraspberries

MethodofPreparation:

1. Preheatovento350degreesF.2. Beatbutter,acupofbrownsugar,andthelemonzestinasmallbowlwithanelectric

mixeruntil themixbecomes lightandcreamy.Pour in thevanillaand theeggandcontinuebeatingtocombinethem.

3. Whisktheflour,bakingpowder,bakingsoda,andsaltinsideamediumsizedbowl.4. Setmixertolowandaddflourmixwhilebeating.Dothisin3additions.Alternate

flourmixandmilk,butendwithflourmix.Continuebeatinguntilit’swellmixed.5. Linetwobakingsheetswithparchmentandplace2tbsp.worthofthemixontothem,

setthem2inchesapart.6. Bake until they puff up and edges become golden, this should take around 17-19

minutes.Halfway through, rotate your baking sheets.Allow them to cool onwireracks.

7. Combinecreamand3tbsp.ofsugarandwhipthemtogetherinalargebowl.8. Mashraspberrieswithaforkinsideaseparatebowlandaddthemtothecreammix

byfoldingthemin.9. Dividethebatchofcakesintotwo,placeanevenamountofwhippedcreamonthe

firsthalfofthebatchandsandwichthemwiththesecondhalf.

Raspberry-ChocolatePie

This recipe only requires the crust to be baked; the chocolate ganache filling and theraspberrytoppingaretobesetintherefrigerator.

Yield:Makes10Servings

Ingredients:

FortheCrust:

1diskofChocolatePateSucree

Flour,forparchment

FortheFilling:

4oz.ofbittersweetchocolate,coarselychopped(3/4cup)

½cupofheavycream

1tbsp.ofunsaltedbutter,cutintosmallpieces

Pinchofcoarsesalt

FortheTopping:

5cupsofraspberries

¾cupofsugar

2tbsp.+1tsp.ofcornstarch

Coarsesalt

1/3cupofwater

MethodofPreparation:

TomaketheCrust:1. Preheatovento375degrees.2. Rolethepatesucreeonto2sheetsofparchment(lightlyfloured)until it is1/8inch

thick.3. Fitthedoughontoapieplate9incheswideand.Trimthecrustwithshearsuntilit

hangsonlyaboutaninch.4. Foldtheedgesunderneathandpressuntilthey’resealed.Crimptheedgesasyoulike.

Useaforktoprickthebottomofthepie.Placeinafreezerfor15minutes.5. Addparchmenttolinethecrust,leaveanoverhang.

6. Fillwithriceordriedbeans.7. Bakeintheovenfor25minutes.8. Take out of the oven and remove the parchment and the beans or rice. Continue

bakingforanother15minutesuntilthecrustiscompletelydry.Coolfor30minutes.

TomaketheFilling:9. Pourchocolateontoaheatproofbowl.10. Inamediumsaucepansettomedium,heatthecreamuntilsimmering.Pourthisinto

thebowlofchocolatealongwithbutter.Leavefor5minutes.11. Whiskinsaltuntilmixtureissmooth.12. Pourintocrustandplaceinrefrigeratorforanhour.

TomaketheTopping:13. Add a cup of raspberries, the sugar, the cornstarch and¼ tsp. of salt into a small

saucepan;crushsomeberriestoreleasejuice.14. Addinwaterandstir.Boilwhilestirringuntilmixturethickensandtheliquidclears,

thisshouldtake2-3minutes.Movetoalargebowlandleavetocoolfor5minutes.15. Add rest of the raspberries and stir lightly to coat. Leave for 15minutes and then

spoonontopie.16. Keepinrefrigeratorfor15-30minutes.

Strawberry-RaspberryLatticePie

The sweetnessof raspberries and strawberriesmake the fillingof this lattice-toppedpiejuicyandflavorful.

Yield:Makes8Servings

Ingredients:

FortheCrust:

21/4cupsofflour

1/2tsp.ofsalt

1/2cupofunsaltedbutter

1/3cupofvegetableshortening

5-7tbsp.oficewater

1largeeggyolk,lightlybeaten

FortheFilling:

3cupsofstrawberries

11/3cupsofraspberries

2/3cupsofsugar

5tbsp.ofcornstarch

2tbsp.ofbrandy/1tablespoonvanillaextract

1tbsp.ofunsaltedbutter,cutintosmallpieces

MethodofPreparation:

TomaketheCrust:1. Pulse together flour and salt in a food processor to combine. Add butter and

vegetableshorteningandcontinuetopulsethemixtureuntilitiscoarse.Keeppulsingwhileaddingwateratablespoonatatimeuntiltheverymomentitblendscompletely,takecarenottoovermix.

2. Formthedough into2disksoneslightlybigger than theotherandwrap inplastic.Chilltheseforhalfanhour.

3. Stretchthebiggerdisktoacircle12incheswidebyrollingitout.Movetoa9½inchpieplate.Leavetheedgesasisandleaveinthefridge.

TomaketheFilling:

4. Hullstrawberriesandcuttheberriesinhalfifsmallorinquartersiflarge.Stirallthefillingingredientsbutthebutterinabowltomixtogether.Setaside.

5. Preheatovento400°F.6. Stretchouttheotherdisktomakean11inchwidecircle.Cutthisinto¾inchstrips,

thereshouldbe12intotal.7. Takeoutthepieshellandfillwiththeberrymix,dotitwithbutter.8. Lay6stripsacross.Foldbackalternatestripsmorethanhalfwaythrough.Putasingle

strip perpendicular to the 6 strips and straighten the folded strips over them. Peelback the other strips and place another strip across them then straighten themout.Repeat until you’ve formed a lattice pattern. Trim the edges and fold over theoverhangofthepie.Youmaycrimpaspreferred.Brushthecrustswitheggyolkthatwasbeatenearlier.

9. Placepieon topofaluminumfoil tocatchdrips.Place in theovenuntil itbubblesand turnsgoldenbrown, around45-50minutes.Placeon awire rack to cool for2hoursattheleast.

LightRaspberryCreamPie

Chillbeforeservingandyouwon’tbedisappointedwhentastingthissimpleyetdeliciousraspberrycreampie.

Yield:Makes8Servings

Ingredients:

FortheCrust:

11/3cupsofgroundpecans

2tbsp.ofmeltedbutter

1tbsp.ofgranulatedsugar

1/4tsp.ofgroundcinnamon

FortheFilling:

1/2cupofwater

1packageofunflavoredgelatin

6tbsp.ofpowderedsugar

1/4cupofgranulatedsugar

1tbsp.offreshlemonjuice

1/8tsp.ofsalt

2cupsofraspberries

1cupofwhippingcream

MethodofPreparation:

TomaketheCrust:

1. Preheatovento350degreesF.2. Mixalltheingredientsintoamediumbowl.3. Pressitintotheinsideofa9-inchpieplateuntilit’scompletelycovered.4. Placeintheovenuntilitsetsandturnslightbrown,around5-7minutes.Letthiscool

completely.

TomaketheFilling:5. Pourhalfacupofwaterintoasaucepanandsprinklegelatinontoit.Leaveuntilthe

gelatinsoftens,whichshouldtake5minutes.6. Addbothsugars,thelemonjuice,andthesalt.7. Cookwhileyoustir inmedium-lowheatuntil theyoudissolveallof thesugarand

gelatin8. Pour½ cupwater intomedium saucepan; sprinklewith gelatin. Let stand about 5

minutesoruntilgelatinissoftened.9. Addpowderedsugar,granulatedsugar,lemonjuiceandsalttogelatinmixture.Cook

inmedium-lowheatwhileyoustirtodissolveallofthegelatinandsugar.10. Addraspberriesandstir,leaveforhalfanhouruntilitthickens.11. Stirinraspberries.Letstandabout30minutesoruntilthickened.12. Pourcreamintoalargebowlanduseahighspeedelectricmixertobeatituntilstiff

peaksareformed.Folditovertheraspberrymix.13. Transferintothecrustwithaspoonandrefrigeratefor2-3hours.14. Serveafterwards.

Raspberry-RippleMeringue

Thismeringueisacloud-likemeringuethatistoppedwithdeliciousberriesandwhippedcreamwithpinkswirlsofraspberry.

Yield:Makes8Servings

Ingredients:

2cupsofraspberries

¾cup+1tsp.ofsugar

½tsp.offreshlemonjuice

1tbsp.ofcornstarch

½tsp.oftartarcream

3largeeggwhitesatroomtemperature

Coarsesalt

Unsweetenedwhippedcream

MethodofPreparation:

1. Preheatovento200degreesF.2. Tracean8-inchwidecircleonparchmentpaper.Invertandplaceonabakingsheet.3. Puree a cup of raspberries, a tsp. of sugar, and all the lemon juice until the mix

smoothens.4. Strain themixture by pressing it with a rubber spatula through a sieve. Catch the

liquidswithamediumbowl,setthisaside.Discardtherest.5. Whisktherestofthesugarandthecornstarchinasmallbowl.6. Inanother largerbowl,beat the tartarcreamwith theeggwhitesandadashofsalt

usinganmixersetonhigh.Dothisuntilthemixisfoamy.7. Setpowertolowandaddthesugarmixinintervalsof3.Setthepowertohighfor30

secondswitheachaddition.Scrapethebowldownandcontinuebeatingonhighuntilstiffpeaksbegintoform.

8. Pour2tbsp.ofraspberriestothemixwithoutstirring.9. Usearubberspatulatopilethemixontopoftheparchmentpreparedearlier,don’t

letitexceedthecircle.10. Placeintheovenuntiltheoutsideiscrispanddry,justalittleunder2hours,anhour

and50atmost.11. Turntheheatoffandleavemeringuetodryoutintheovenforanotherhour.Takeit

outandallowittocoolonawirerackcompletely.12. Slowlypeelthemeringueofftheparchmentandmoveittoaplatter.13. Addwhippedcreamontopaswellasanyraspberrysauceandraspberriesleft.

14. Serve.

TangyRaspberryFool

The raspberrypuree that is swirled throughwhippedcreammakes thisaneasy tomakeandtastytoeatdessert.

Yield:Makes6Servings

Ingredients:

10oz.offrozenraspberries,thawed

¼cupofgranulatedsugar

Coarsesalt

2½cupsofcoldheavycream

1/3cupofpowderedsugar

4tsp.offreshlemonjuice

MethodofPreparation:

1. Pureetogetherraspberries,sugarandapinchofsaltuntilsugardissolves,thiswouldtakeaboutaminute.

2. Strainthroughafinesievetodiscardsolids,likeseeds.3. Beatcreamandpowderedsugarwithanelectricmixeronhighuntilstiffpeaksstart

forming.Addlemonjuiceandcontinuebeating.4. Alternate layers of creammix and raspberry puree in six small glasses and swirl

togethergentlyusingaskewer.5. Smoothenthetopsandserve.

Lemon-RaspberrySemifreddo

This lusciousdessert is so easy tomakeyet sodelicious!Amust try for everyonewholovesthecombinationoflemonandraspberry.

Yield:Make8Servings

Ingredients:

¾cupofraspberries,thawediffrozen

2tbsp.ofsugar

2cupsofheavycream

1cupoflemoncurd

10ladyfingers

MethodofPreparation:

1. Linea4½x8½-inchloafpanwithplasticwrap,leaveanoverhangof3inchesonthelongersides.

2. Pureetheraspberriesandsugarinablender,scrapethesidesdownifnecessary.Useafinesievetostrainoutthesolids.

3. Whipthecreaminalargebowluntilsoftpeaksstarttoform.Addinlemoncurdandfoldwitharubberspatula.

4. Spoonin2cupsofthemixtureontothepanandsmoothen.Diptheladyfingersintoraspberrymixandtransferthemtothepan,arrangethemsothattheyareparalleltothelongersides.

5. Pourtherestof theraspberrymixontothepan.Spoonintherestof thecreamandsmoothen.

6. Wrap pan using the overhang and place in freezer at minimum of 8 hours andmaximumof2weeks.

7. Invertontoaservingplatter,removingtheplastic.

RoseRaspberrySorbet

Eachbiteofthissorbetthatisburstingwithflavorispure,frostybliss.Serveasadinnerpartydessertorasaneverydaypuddingwithacone.

Yield:Makesabout1Quart

Ingredients:

1cupofsugar

1cupofwater

2½packedcupsofunsprayedrosepetals

4½cupsoffreshraspberries

MethodofPreparation:

1. Boilwaterandsugarinasmallsaucepan,stirtodissolvesugar.Takeoffofheatandaddintherosepetals.Letthepetalssoakfor20minutes.

2. Strainthroughafinesievetodiscardsolids.3. Refrigerateuntilitbecomescold,thisshouldtake15minutes.4. Useablendertopureethesyrupandraspberriestogetheruntilthemixissmooth.5. Strainthroughafinesievetodiscardsolids.6. Coverandrefrigerateuntilitbecomescold,thisshouldtakeanhourtotwo.7. Placealoafpaninthefreezerfor10minutes.Churnthemixinanicecreammaker

aspermanufacturer’sinstructions.Movetopanafter.8. Coverandfreezeuntilhard,thiscantakeabout2hoursbutcanbeleftfor2weeks.

RaspberrySorbet

This raspberry sorbet is topped with whipped cream that when used with frozenraspberrieswillmakethissorbetveryeasytoprepare.

Yield:Makes4Servings

Ingredients:

¼cupofwater

¼cup+1tbsp.ofsugar

3cupsoffreshfrozenraspberries¼cupofheavycream

MethodofPreparation:

1. Stirtogetherthecupofwaterand1/4cupofsugaruntilthesugardissolves.2. Pulse the raspberries in a food processor until it’s coarsely chopped. With the

machinestillrunning,pourinthesugar-waterthenpulseuntil themixturebecomessmooth.Transfertoanairtightcontainer,andfreezeforabout30minutesoruntilitbecomesfirm.

3. Whiskthecreamandremainingtablespoonsugaruntilsoftpeaksform.4. Scoopthesorbetinto4servings,andthenaddwhippedcream.Readytoserve.

SmoothRaspberryIceCream

Makeyourownhomemaderaspberryflavoredicecreamwiththiseasytomakerecipethatyoucanenjoywiththerestofthefamilyafterwards.

Yield:Makes16Servings

Ingredients:

4cupsoffreshraspberries

2eggs

11/3cupsofsugar

1½cupsofhalf-and-half

1cupofheavywhippedcream

¼cupoflightcornsyrup

1tbsp.oflemonjuice

MethodofPreparation:

1. Useamixertopureeraspberries.Strainittogetridoftheseeds.2. Combineeggsandsugarandbeatuntiltheybecomesmooth.Addtheraspberries,the

half-and-half,thecream,thesyrup,andthelemonjuiceandstir.3. Move the mix into an ice cream maker and freeze as per the instructions on the

maker.

RaspberryCobbler

Thefivewholecupsofraspberriesinthisrecipemakethebaseofthiscobblerveryfruityandjammy,butatthesametimebalancedbythelightandsweetbiscuittopping.

Yield:Makes9Servings

Ingredients:

FortheFilling:

5cupsofraspberries

3/4cupofsugar

2tbsp.ofcornstarch

1/4tsp.ofsalt,coarse

Forthebiscuittopping:

13/4cupsofflour

13/4tsp.ofbakingpowder

1/4cupofsugar

1/4tsp.ofsalt

6tbsp.ofcoldunsaltedbutter

3/4cupofheavycream

MethodofPreparation:

Tomakethefilling:1. Preheatovento375degrees.2. Ina9in.bakingdish,pourallthefillingingredientsandmixtogether.

Tomakethebiscuittopping:3. Addflour,thebakingpowder,thesugar,andthesaltandwhisktogether.Cutbutter

untilthesizeofsmallpeasandaddaswell.4. Stirincreamwithaforkuntilincorporatedproperly.5. Kneaddoughonaflatsurfaceandgathertheloosebitsintoaball.Patthedoughuntil

yougetittoathicknessof1¼inches.Cutout9squaresfromthedoughandlayonthefilling.Addcreamandsugartothetoplightly.

6. Bakethecobbleruntilthecenterstartsbubblingandthetopisgoldenbrownandwell

cooked.Thisshouldtakeaboutanhour.7. Takethisoutandletcoolfor30minutesbeforeyouserveit.

RaspberryPeachCobbler

When it comes to baking, stone fruits and berries are a good combination. Tomake asweetcobblertoppedwithbuttermilkbiscuit,raspberriesandpeachesarecombinedinthisrecipe.

Yield:Makes8Servings

Ingredients:

4tbsp.+2tsp.ofsugar,divided

3/4cup+2tbsp.ofall-purposeflour,divided

1¼lb.ofpeaches,peeledandsliced

2cupsofraspberries

1tsp.ofgratedlemonpeel

1/2tsp.ofbakingpowder

1/2tsp.ofbakingsoda

1/8tsp.ofsalt

2tbsp.ofcoldbutter,cutintosmallpieces

1/2cupoflow-fatbuttermilk

MethodofPreparation:

1. Preheatovento425°F.Spray8ramekinsandplaceonjelly-rollpan.Setaside.2. Forfilling,combine2tablespoonssugarand2tablespoonsflourinlargebowl.Add

peaches,raspberriesandlemonpeelandcoatbytossing.Dividefruitamongpreparedbouillonbowls.Bakeabout15minutesoruntilfruitisbubblyaroundedges.

3. Meanwhile, for topping, combine the last of the flour, 2 tbsp. of sugar, the bakingpowder, the baking soda and the salt in medium bowl. Cut in butter using pastryblender or 2 knives untilmixture resembles coarse crumbs. Stir in buttermilk justuntildryingredientsaremoistened.

4. Removebouillonbowls fromoven; topevenlywithdropsof the topping.Sprinkletoppingwith the lastof thesugar.Bake18 to20minutes longeroruntil topping islightlybrowned.Servewarm.

GrandRaspberryTrifle

AnEnglishtriflemaybemadeinonelargedishorinseveraldishes.Thisgrandraspberrytriflecombineswhippedcream,jam,raspberriesandjuice-drenchedpoundcaketogether.

Yield:Makes10Servings

Ingredients:

½cup+2tbsp.ofsugar

¼cupoffreshlemonjuice

1cupofseedlessraspberryjam

4cupsofraspberries

2cupsofheavycream

1½lb.ofyourfavoritepoundcake

MethodofPreparation:

1. Ina small saucepan, let1/2cupof sugar,1/4cupofwater, and the lemon juice toboil,whileyoustirsothatthesugardissolves,thisshouldtake1-2minutes.Allowtocool.

2. Combinethejamwith3cupsofraspberriesinasmallbowl,andmashlightly.3. Combineandwhip thecreamand2 tbsp.ofsugaruntil stiffpeaks forminanother

bowl.4. Cutthecakeinto3/4inchthickslices.Brushthesideswiththelemonsyrup.5. Placetheslicesintoa4-quarttrifledish,oranyglassbowlwilldo.Haveathirdof

eachslicefitintothebottomsnugly,trimasnecessary.6. Spreadathirdoftheraspberrymixontothetopofthelayer,aswellasathirdofthe

whipped cream. Repeat until two more layers are made. Use the last of theraspberriestogarnish.

7. Placeintothefridgebeforeyouserveit.Canstaythereuptoawholeday.

BakedRaspberryCustard

This is a very easy to make sweet treat even though it’s baked. Plus it only requiresminimalcleanupsoyouwon’thavetoworryaboutanymess.

Yield:Makes6Servings

Ingredients:

¼cup(1/2stick)ofunsaltedbutter

¾cupofwholemilk

3largeeggs

½cup+1tablespoonofsugar

½cupofall-purposeflour

¼teaspoonofcoarsesalt

½teaspoonofpurevanillaextract

2cupsofraspberries(around9ounces)

MethodofPreparation

1. Preheatovento400degreesF.Withanoven,meltthebutterina9-inchpieplate,foraround6minutes.

2. Combinethemilk,theeggs,thehalfcupsugar,theflour,thesalt,andthevanillainablender. Add the melted butter then blend the mixture until it is smooth for 30seconds.

3. Allocatetheberriesevenlyinapieplateandpourthebatteroverthetop.Sprinkleitwith 1 tablespoon of sugar then bake until it is slightly puffed and just set in themiddlefor20to25minutes.Heatthebroilerthenbroilfor2-3minutesoruntilthetopbecomesadeepgoldenbrowncolor.Readytoserve.

RaspberryCustardTart

Togiveanewtwisttothisrecipe,whenpreparingthiscustardtart,theraspberriesshouldlookliketheyhadsimplytumbledintothetart,soyoudon’thavetobeconsciousaboutwheretoputthemwhilearrangingthemonthefilling.

Yield:Makes8Servings

Ingredients:

1sheetoffrozenpuffpastry,thawed

1cupofcrèmefraiche

¼cupofsugar

½tsp.ofpurevanillaextract

½tsp.ofcoarsesalt

2largeeggs

1tbsp.offlour

4cupsofraspberries

MethodofPreparation:

1. Linea10-inchtartdishwithpastry,andpressintothesidesandbottomofthedish.Trim until a ½ inch overhang is left over the rim of the dish. Refrigerate for 20minutes.

2. Preheatovento400degreesF.3. Useaforktoprickthedough.Linetheshellwithalargeamountofparchmentand

fillitupwithweightsforthepieordriedbeans.(Havetheparchmentdrapeovertherimtokeeptheshellfromturningbrown.)

4. Place in the oven for 35 minutes. Take out the weights and the parchment andcontinuebakingtheshelluntilitbecomesapalegoldenbrown,thisshouldbeabout2more minutes. Set this aside to cool for about 5 minutes. Bring down the oven’stemperatureto350degreesF.

5. Meanwhile,pourtherestoftheingredientsexceptfortheraspberriesintoamediumbowlandwhiskthemalltogether.

6. Pourthis intotheshellandreturnit intotheovenuntil itsets, thisshouldbeaboutanother20minutes.Takeitoutandletitcoolfor30minutesonawirerack.

7. Serveittoppedwithraspberries.

Pear-RaspberryTart

Themelloweffectofthepearsiswonderfultogetherwiththebrightnessoftheberries.

Yield:Makes6Servings

Ingredients:

1sheetofpuffpastry,thaw

2tbsp.offlour,plusmoreforparchment

3/4cupoffreshorfrozenraspberries

1/4cupofsugar,plusexcessforsprinkling

2tsp.oflemonjuice

1/4tsp.offinesalt

2smallfirm,ripepears,peel,core,andcutintohalfinchslices

1largeeggwhite,beatlightly

MethodofPreparation:

1. Preheatovento400degreesF.2. Line a baking sheet with parchment and lightly sprinkle with flour. Lay the puff

pastryontothisandstretchitintoasquare9½inchesoneachside.Scoreaborder¾inchawayfromtheedgesusingaparingknife.

3. Placeinthefreezerfor10minutes.4. Combine the raspberries, sugar, lemon juice, and salt and stir.Mash some berries

verylightlytosqueezeoutjuicesandsetasidetoallowittoset.Addinthepearsandstirgently.

5. Spreadthisontotheborderofthepastry.6. Placeinovenfor15minutes.7. Bringtheheatdownto375degreesFandcontinuebakinguntilthejuicesbubbleand

thecrustturnsgoldenbrown,thisshouldtakearoundanother30minutes.8. Dip a pastry brush into the pastry’s juices and glaze the fruit.Leave it to cool for

beforeserving,thiswilltake15minutes.

FastRaspberryScones

Thesegreat raspberrysconesareperfectwhenservedduringanafternoonsnack,duringteaorduringbreakfast.

Yield:Makes20Servings

Ingredients:

2½cupsofflour,plusexcess

¼cup+1tbsp.ofsugar

1tbsp.ofbakingpowder

¾tsp.ofcoarsesalt

½cup(1stick)ofcoldbutter,cutintopieces

¾cupofbuttermilk

1largeeggyolk

1½cupsoffreshraspberries

MethodofPreparation:

1. Preheatovento400degreesF.2. Combineflour,acupofsugar,bakingpowder,andsaltwithafoodprocessorsetto

pulse.3. Addbutterandcontinuepulsinguntilsmallpiecesform.4. Combinebuttermilkandeggyolkinasmallbowlandwhisktogether.5. Pourthebuttermilkmixintothefoodprocessorusingafeedtubewhiletheprocessor

pulses.Keeppulsinguntilthedoughcombines.Takecarenottoovermix.6. Sprinkleflourontoasurfaceandtransferdoughontoit.Sprinkleraspberriesontothe

dough.7. Foldthedoughovertheraspberriesandknead,don’tworryifthereareloosepieces

ofdough.Formdoughintosquarepieces1-inchthickandthenpullthemapartorcutthemuntilthey’re2incheslong.

8. Lay the pieces onto rimmed baking sheets lined with parchment, keep the piecesaround2inchesapart.Sprinkleoverthemwithatablespoonofsugar.

9. Place in the oven until they’re golden brown, which should take 15-18 minutes.Halfwaythrough,rotatethesheets.

10. Allowthemtocool.Servethemwarm.

RaspberryandCranberryBananaBread

Thecontrastof tartberryandsweetbanana flavor isanice surprise in this recipe.Thisbread ishealthybecause it’smadewithwholewheatpastry flourand flax seeds, and isbeautifultolookatwhenslicedwiththecranberriesandthebrightredraspberriesthatarefoldedinthebread.

Yield:Makes12Servings

Ingredients:

1cupofwholewheatpastryflour

¾cupofflour

¼cupofgroundflaxseeds(flaxseedmeal)

2tsp.ofbakingpowder

½tsp.ofbakingsoda

¾tsp.ofsalt

11/3cupsofraspberries

1cupoffreshcranberries

1cupofmashedripebananas(about3)

¾cupofpackedbrownsugar

¼cupofmeltedbutter

2largeeggs

1tsp.ofvanillaextract

MethodofPreparation:

1. Preheatovento350degreesF.2. Greasealoafpan9x5incheswidelightly.3. Takeamediumsizedbowlandcombinethefirstsixingredientsinsideit.4. Take2tbsp.ofthisandtossalongwithboththeberriesinaseparatebowl.5. Taketherestoftheingredientsandmixthemtogetherinanotherbowl.6. Mixtogethertheflourandbananamixtures.Stirthenewmixgentlyuntilthey’vejust

combined.7. Addtheberrymixandfoldtheflourandbananamixoverituntilit’sblendedwell.

Pourontotheloafpan.8. Keep baking until it browns and the toothpick inserted earlier comes out, thiswill

takeaboutanhour.Takeoutandplaceonwireracktocoolbeforeyouslice.

RaspberryPearPecanQuickBread

Gratedpearsaddsweetflavorandtendernesstothiseasytomakeraspberryquickbread.Using a blend of whole wheat and all-purpose flour, the bread has a dense texturehighlightedwithbrightraspberriesandchoppedpecans.

Yield:Makes12Servings

Ingredients:

1cupofflour

1cupofwholewheatflour

2tsp.ofbakingpowder

1/2tsp.ofbakingsoda

1/2tsp.ofsalt

11/3cupsofraspberries

2pears,peel,core,andgrate

1/2cupofpackedbrownsugar

2largeeggs,lightlybeaten

1/4cupofvegetableoil

1tsp.ofvanillaextract

1cupofchoppedpecans

MethodofPreparation:

1. Preheatovento350°F.2. Greasea9x5-inchloafpanlightly.3. Combinetheflours,thebakingpowderandthesaltinamediumbowl.4. Toss2tbsp.ofthisalongwiththeraspberriesinseparatebowl.5. Take another bowl and stir together the pears, sugar, eggs, vegetable oil and the

vanilla.6. Mix the flour and pearmixtures together and stir until they’re properly combined.

Fold this over the raspberriesuntil it’s blendedevenly.Pour the combinedmixtureintothepan.

7. Placeintheovenandbakeuntilitbrownsoratoothpickinsertedearliercomesoutclean,whichshould takearoundanhourand15minutes.Allow this tocool in thepanfor20minutes.

8. Takethisoffthepanandmovetoawireracktoallowit tocoolcompletelybefore

yousliceit.

RaspberryCornMuffins

Very good when served with the raspberry cream cheese spread while warm, and theadditionofraspberriesgivethecornmuffinsaniceburstofsweetness.

Yield:Makes12Servings

Ingredients:

FortheMuffins:

1cupofall-purposeflour

3/4cupofcornmeal

2tsp.ofbakingpowder

1/2tsp.ofbakingsoda

1/4tsp.ofsalt

1largeegg,beaten

1cupofreduced-fatsourcream

1/3cupofthawed,frozenunsweetenedapplejuiceconcentrate

11/2cupsofraspberries

FortheSpread:

2/3cupofreduced-fatwhippedcreamcheese

2tbsp.ofraspberryfruitspread

MethodofPreparation:

TomaketheMuffins:

1. Preheatovento350°F.2. Spraynonstickcookingsprayon12muffincups.3. Mixtogetherallthedryingredientsinsideasmallbowlexcepttheraspberries.Ina

separatebowl,whisk the restof the ingredients,excluding the raspberries.Mix theflourandeggmixturestogether.Keepstirringuntilthedryingredientsjustmoisten.Takecarenottoovermixthem.Addraspberriesandgentlystir.

4. Fillthemuffincups¾fullwiththebatter.5. Placeintheovenuntilgoldenbrown,thisshouldtake18-20minutes.Setasideinthe

panfor5minuteswhileitcools.Takeoffofpanandletitcoolalittlebitmore.

TomaketheSpread:6. Mixthecreamcheeseandraspberryspreadinsideasmallbowl.Servetogetherwith

yourmuffinswhilethey’rehot.

Raspberry-OrangeMuffins

Anyonewill love thismoistmuffin. The hint of bright orange flavor is something youcan’tmiss.Thesourcreammakesitabitmoister.Itisrecommendedtozestyourorangebeforejuicing.

Yield:Makes10Servings

Ingredients:

1⅓cupsofraspberries

2cupsofall-purposeflour

2/3cupsofpackedbrownsugar

2tsp.ofbakingpowder

1/4tsp.ofbakingsoda

2/3cupsofsourcream

1/3cupsofcanolaoil

2-3tsp.ofgratedorangezest(fromabout1orange)

1/3cupsoforangejuice

1largeegg

MethodofPreparation:

1. Preheatovento375degreesF.2. Lineamuffintinorcoatwithcookingspray.3. Combine flour, sugar, the baking powder and the baking soda in a medium sized

bowlandstirthemtogether,makesuretobreakuplumpsthatform.4. Mix together the sour cream, the oil, the orange zest and juice, and the egg into

another bowl. Add in the flour mix and stir together until it moistens. Add theraspberriesandcontinuestirring.Takecarenottoovermixtokeepthebatterthick.

5. Filleachmuffincup¾full.6. Bakeuntilitturnsgoldenbrown,thisshouldtake20-22minutes.Allowittocoolin

thepan.7. Youmayallowthistocoolcompletelyonawirerackorserveimmediately.

Beverages

Raspberry-MangoSangria

Thisdeliciousdrinkthatisspeciallyservedduringthesummerhastobeoneofthemostbeautifulsangriasthatyouhavetasted.Withtherefreshingmixoffruitandwine,you’llwanttomakeitoverandoveragain.

Yield:Makes8Servings

Ingredients:

1markedandpeeledmango,slicethinlylengthwise.1cupofraspberries

3tbsp.ofraspberryliqueur

1bottleofrosewine(750ml)

4cupsofchilledlemon-limesoda

Ice

MethodofPreparation:

1. Exceptfortheiceandlemon-limesoda,combineallingredientsinapitcherorbowl.2. Stirwelluntilthey’remixedproperlyandleaveinfridgeforanhour,orovernight.3. Addlemon-limesodaandice.4. Serve.

Raspberry-LimeFreeze

Theraspberrysorbetinthisrecipestrengthenstheflavorofthelimezest,raspberries,andthedelicioustouchoftartness.Thevanillaicecreamadjuststherightamountofrichness.

Yield:Makes4Servings

Ingredients:

2½pintsofraspberries(around7cups)

1pintofraspberrysorbetthathasbeensoftened

1tablespoonoffinelygratedlimezest+moreforgarnish

¼cupoffreshlimejuice(from2or3limes)

1cupofvanillaicecreamthathasbeensoftened

MethodofPreparation:

1. Put the first four ingredients into a blender. Push down the ingredients using aspatula.Pureeuntilverysmoothafterpulsingafewtimes.Addicecreamandpureewhilestoppingandstirringwithspatula.Stirandmixin1cupofraspberries.

2. Pourthemixtureintoglassesthengarnishwithremaining½cupofraspberriesandlimezest.Readytoserve.

RaspberryCoolers

Afewtablespoonsofthiscoolerworksmiraclesinhottea,whitewine,vodkaoricedtea.Youcanmakeafewmorebatchestokeepsinceitcanlastuptoaweekwhenputinsidearefrigerator.

Yield:Makes3Servings

Ingredients:

2pintsofraspberries

1slicedlemon,

½tsp.ofpurevanillaextract

¼cupofsugar

3cupsofseltzer

Lemonwedges

MethodsofPreparation:

1. Mix the first four ingredients into a heatproof bowl and place onto a pan withsimmeringwater.

2. Allowittocookwhileyoustiruntiltheraspberryjuicereleases,thisshouldbeabout12minutes.

3. Use a fine sieve to strain itwhile youpress gentlywith a spoon.Throwaway thesolids.Allowtheliquidstocool.

4. Pouraquartercupofthesyrupinto3glassesfilledwithice.5. Addacupofseltzertoeachandaddlemonwedges.6. Serve.

PinkLemonadeSyrup

Forget store bought raspberry flavored lemonade; make your own real and healthyversion!Youcanstorethissyrupforatleastaweekandprobablyevenlonger.

Yield:Makes1½cupsofSyrup

Ingredients:

10.5oz.ofcastersugar

1½lemons,sliced

1orange,sliced

6oz.ofraspberries

MethodofPreparation:

1. Poureverythingintoalargesaucepanandthenpourovercoldwater,1½cups.2. Allowtoboilasyoustirandthenallowtocoolimmediatelyafter.3. Pressdownwithaspoonasyoustraintoextractallofthejuice.4. Storethesyrupinthefridgeforupto1week.5. Pourasmallamountintoaglassandfillupwithsparklingorstillwater.

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