Grandma’s Fresh Raspberry Pie
(Courtesy of Lillie Sullivan)
3 cup fresh raspberries
2 ½ TBS flour
¾ cup sugar
1 TBS corn starch
Pinch of salt
2 TBS butter
1 cup water
¼ cup water
*Boil 1 cup water with 1 cup berries for 2 or 3 minutes. Mix flour, corn starch, sugar and salt with ¼ cup water. Add to boiled water and berries. Cook and stir until thick. Remove from heat and add butter. Cool.
*Put 2 cups berries in baked pie shell. Pour cooled berry mixture over top. Chill. Top with whipped cream.
Really Raspberry Tartlets
Makes 10--May Be Doubled
1 cup flour
4 ounces (1/2 package) cream cheese, softened
1/2 cup (one stick) butter, softened
1/4 teaspoon salt
Using an electric mixer, mix together flour, cream cheese, butter, and salt until a dough forms.Wrap the dough in plastic and refrigerate at least 30 minutes (or up to 24 hours). If chilled longer than 1 hour, let the dough warm up at room temperature for about 20 minutes. If you are in a hurry, you can place the dough in the freezer to chill for 15-20 minutes.
Divide the dough into 10 balls and place them in a standard size muffin pan. Press each dough ball into the bottom and up the sides of the muffin cup to form a shell. Bake at 350 degrees until nicely browned, about 20-25 minutes. Carefully invert the pan to the remove baked shells, and cool on a wire rack. (Note: the pastry shells can be made a day in advance or even frozen).
Cream Cheese Filling:
8 ounces (one package) cream cheese, softened
1/2 cup powdered sugar
1 Tablespoon fresh lemon juice
Approximately 2-1/2 cups fresh raspberries
1/2 cup red currant jelly (optional)
Chocolate Raspberry Torte (9-inch Springform pan)
1 ½ cups Melted Butter
1 ½ cups Crushed Hazelnuts or Pecans
½ cup Sugar
1/3 cup Cream (Half and Half works)
1 lb. dark or semi-sweet Mini Chocolate Chips
½ cup Fresh or 12 oz. Frozen, Thawed Raspberries
7 Eggs (separated)
Flour to dust pan
Remainder of Frozen Berries or Additional 1/4 cup fresh berries
2 tblsp. Sugar
1 tsp. Lemon Juice
Preheat oven to 350E. Brush inside of springform pan with small amount of melted butter. Dust with flour and tap out excess from pan. Grind up nuts, combine with 1/4 cup sugar until mixture is flour-like. In medium saucepan, over low heat, stir together remaining butter and cream. Add chocolate. Stir gently until melted and remove pan from heat. Stir in nut mixture and ½ cup of raspberries. In large bowl, beat egg yolks until thick and creamy. Add to chocolate mixture. In another bowl, beat egg whites until stiff. Gradually add remaining 1/4 cup sugar. Gently fold egg whites into the chocolate mixture. Pour batter into springform pan. Bake 60-70 minutes, until knife inserted in center comes out clean. Allow pan to cool on rack. When cooled, remove ring. While cake continues to cool, make sauce. Puree remaining raspberries in blender. Strain with mesh or cloth if desired. Discard seeds. Heat puree in small pan over low heat. Stir in sugar and lemon juice. Cook just until sugar is completely dissolved. Serve sauce warm or refrigerate until ready to use.
Raspberry Chiffon Pie
STEP BY STEP
Two Layers, Two Thickeners
The heavy cream must be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.
12 ounces frozen raspberries (2 cups)
3 tablespoons powdered pectin (Sure-Jell)
1 1/2 cups sugar
Pinch table salt
1 cup fresh raspberries
1 (9-inch) pie shell , baked and cooled (see related recipe)
3 tablespoons gelatin , raspberry flavored
3 tablespoons boiling water
3 ounces cream cheese , softened
1 cup heavy cream , chilled
Whipped Cream Topping
1 1/4 cups heavy cream , chilled
2 tablespoons sugar
1. For the fruit layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl.
2. Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
3. For the chiffon layer: Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed until cream holds stiff peaks, 1 to 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap. Refrigerate until set, at least 3 hours or up to 2 days.
4. For the whipped cream topping: When ready to serve, beat 1 1/4 cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.
Raspberry Butter Braid
Yield: 2 loaves
1 cup milk
1/2 cup butter, cut into pieces
1/2 cup sugar
1/2 teaspoon salt
1 envelope dry yeast
1/4 cup warm water
1 large egg, (room temperature) beaten
4 cups unbleached all-purpose flour
3/4 cup raspberry jam (see raspberry Jam recipe)
1 large egg, beaten with 2 tbsp. water
Scald milk in heavy, medium saucepan. Add butter, sugar, and salt. Let stand until butter melts. Pour mixture into large bowl. Cool to 105 to 115 degrees. Sprinkle yeast over 1/4 cup warm water in small bowl; stir to dissolve. Let stand 10 minutes at room temperature.
Add yeast mixture and 1 beaten egg to milk mixture. Stir in enough flour, 1/2 cup at a time, to form soft, slightly sticky dough. Lightly grease large bowl. Add dough, turning to coat. Cover bowl with kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Grease two heavy large cookie sheets. Turn dough out onto lightly floured work surface and knead until smooth, 2 minutes. Divide dough in half. Divide each half into 3 pieces. Roll each piece out between hands and floured surface to 18 inch long rope. Using a rolling pin, roll each rope flat, into about, a 3 inch wide strip.
Spoon about 2 tablespoons of raspberry jam down the length of each strip. Fold dough over filling to seal in jam in the ropes. You can brush the edges of the dough with a bit of water to help seal the dough.
Arrange 3 ropes side by side on 1 prepared sheet. Braid ropes. Pinch ends together and tuck under loaf. Repeat process with remaining 3 ropes on second cookie sheet for second loaf. Cover each loaf with kitchen towel and let rise in warm draft-free area until almost doubled in volume, about 1 hour.
Preheat oven to 350°F. Brush egg wash over loaves. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 20 - 25 minutes. Transfer to racks and cool.
Raspberry Nut Muffins
1 3/4 cups Flour
1 ½ tsp. Baking Powder
½ tsp. Baking Soda
6 Tblsp. Butter or Margarine
3/4 cup Sugar
1 cup Plain or Raspberry Yogurt
1 Tblsp. Lemon Juice
6 Tblsp. Milk
1 cup Raspberries (fresh or frozen & drained)
1 cup Nuts (Chopped - Walnuts, Pecans or Almonds)
Mix flour, baking powder, and soda. Cream together butter and sugar. Add eggs one at a time, beating well after each one. Combine yogurt, lemon juice, and milk. Add flour mixture to yogurt mixture until thoroughly combined. Gently fold in berries and nuts. Fill greased muffin tin 3/4 full and let stand 5 minutes. Bake at 350E for 25 minutes. Makes 18 muffins.
Raspberry Cream Cheese Coffee Cake
from Prairie Path Guest House
Coffee Cake: Filling:
2 1/2 cups flour 1 pkg.(8 ounce) cream cheese
3/4 cup sugar 1/4 cup sugar
3/4 cup butter 1 egg
1/2 t. baking powder 1/2 cup raspberry jam
1/2 t. baking soda
1/4 t. salt Topping:
3/4 cup dairy sour cream 1/2 cup sliced almonds (opt)
1 t. almond extract
In a large bowl, combine flour and sugar: cut in the butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs and save for topping. To remaining crumbs add baking powder, soda salt sourcream, egg and almond extract. Blend well.
Spread batter over bottom and sides of greased and floured 9 or 10 inch springform pan. In small bowl, combine cream cheese, 1/4 cup sugar and egg, blend well. Pour over batter in the pan. Carefully spoon jam evenly over cream cheese filling. Sprinkle crumbs on top and almonds over it if desired. Bake at 350 deg. for about 55 to 60 minutes until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cold but refrigerate leftovers.
3 cups fresh Raspberries
1 ½ cups White Vinegar
1 cup good olive oil (sometimes I use walnut oil)
1 clove minced garlic
1 clove minced shallot
1 Tbsp rosemary (finely chopped)
Sugar (to taste)
Salt & Pepper (to taste)
Soak the berries in the vinegar for 30 minutes. Strain vinegar by pushing berries against a strainer with spoon. In small bowl, whisk 1/4 cup of raspberry vinegar, 1 clove minced garlic, 1 clove minced shallot, and 1 tblsp. Rosemary (finely chopped). Whisk in 1 cup of fruity olive oil, and sugar,salt and pepper to taste,
• 2 cups (1 pint, 500 mL) ripe berries, cleaned and sorted
• 2 cups granulated sugar
• A pat of butter or margarine (optional)
1. Pick a pint of fully ripened fresh berries.
2. Pick through the berries that you picked fresh to remove any dried up berries or debris. All berries should be rinsed in cool water.
3. Place the mason jars with lids and rims in a gallon pot. Add an inch of water to the bottom, cover securely, and bring to a boil for 10 minutes.
4. Place the berries into a quart pot. Measure an equal volume of granulated sugar to the berries you have (one pint in this case).
5. Pour the sugar over the berries.
6. Use a stiff whisk to thoroughly mix the sugar into the berries. Stir into the corners of the pot to wet any pockets of sugar hiding there.
7. Mix until the juices are drawn out so that the entire mixture becomes wet.
8. Place the stirred mixture of sugar and berries on the stove, add a thermometer and apply medium heat with stirring.
9. Bring the mixture to a boil. Reduce the heat and heat until the "oily" liquid rises to near the top of the pot. Pay attention and do not allow the mixture to boil over.
10. Watch to see that the temperature stabilizes at 104 C (219 F) if the proportions of sugar and berries were correct. If the temperature is less, add sugar by the tablespoon until it gets to the right temperature. Be aware that boiling sugar solutions will burn you quickly and seriously!
11. Take great care and pour the boiling hot mixture into the sterilized jars. Leave about a quarter inch of headroom. A canning funnel (not used here) makes for less mess. Wipe the jar rim with a clean towel, if there is any jam on the jar rim. The rim must be clean in order to have a good seal.
Note: The frothy foam is edible, but it's not the most attractive or tasty part. You can skim it off with a spoon, if you wish. A pat of butter or margarine added as the jam boils also helps to keep as much foam from forming.
12. Immediately cover the boiling hot jam with a sterile lid and secure lightly with a rim.
13. Lower the jars onto a rack in a water-bath canner or large stock pot. If you use a large stock pot, place a rack or other spacer on the bottom so that the jars do not rest directly on the bottom of the pot. Add enough hot water to cover them by 1-2 inches. You can measure it to the first knuckle, as shown.
14. Cover the canner and bring the water to a gentle boil. Boil for 10 minutes, adding 5 minutes to the processing time for each 3000-foot increase in altitude.
15. Remove the jars from the boiling water. Jar tongs are a secure and safe way to do this, or you may be able to raise the entire rack in a water-bath canner. Place the jars on a clean towel to cool.
16. Allow the full jars to cool for 24 hours in a place free from drafts. You may hear the metal lids make a loud plinking sound. That is simply the contents cooling and creating a partial vacuum in the jar.
17. Check to make sure that the jars have sealed. The vacuum created when the contents cooled should have pulled the "dome" lid down very tightly. If you can press the center of the lid down, it did not seal. It should not spring back. If any jars have not sealed, you can place a fresh lid on them and process them again, or you can refrigerate those jars and use the contents soon.
• If a batch of jam or jelly makes more than you can use in 1-3 years, give some of it away as gifts. Canned goods keep well, but their shelf lives are not infinite.
• Store sealed jars on a shelf, avoiding excessive exposure to heat or light. Refrigerate after opening.
• Label your canned goods with the year.
• If you prefer seedless raspberry jam, you can mash the berries and strain them through a medium-mesh sieve before starting, but you will need to increase the amount of berries you're using by about 25% to be sure you have the right ratio of sugar and berries.
• For a thicker jam, include a few berries which are less ripe. These fruits contain more pectin. Alternatively, for a lower sugar, thicker jam, use boxed pectin.
• Do not attempt to double the recipe for jam or jelly. If you have multiple batches to do, do them separately. Doubled batches may not set properly.
1 1⁄2 cups sugar
1 tsp. vanilla extract
1 1/4 lb. fresh raspberries (about 5 cups)
2 tbsp. fresh lemon juice
1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.
4. Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.
MAKES ABOUT 5 CUPS
Freezer Raspberry Sauce
from Prairie Path Guest House
3 cups mashed fresh raspberries (I always use frozen ones
as I don't usually have that many fresh ones)
3 cups sugar (If you use frozen sweetened ones adjust it
1 cup light corn syrup
1 pkg(3 ounces) liquid fruit pectin
2 T. lemon juice
4 cups whole fresh raspberries (again if I have them otherwise
just use more frozen ones)
Combine the 3 cups mashed berries, sugar, and corn syrup, stir
until well mixed. Let stand 10 minutes. In small bowl combine
liquid pectin and lemon juice. Stir into fruit mixture, and mix for
3 minutes to distribute pectin evenly. Add remaining whole
berries stirring to distribute fruit. Ladle into freezer containers and let
stand for 24 hours until partially set. Store in ref. up to 3 weeks or
in the freezer up to 1 year.
This is very easy to change to the frozen with no problems at all.
Extreme Raspberry Sauce
(Great on poultry, beef, pork, ham, and especially salmon.)
12 oz. Frozen Red Raspberries or 2 cups fresh Raspberries
1 cup Ketchup
½ cup Water
5 Tblsp. Brown Sugar
1 Shake of Tabasco
1 tsp. Lemon Juice
1/4 tsp. Liquid Smoke
½ tsp. Dry Mustard
½ tsp. Chili Powder
½ tsp. Garlic Salt
Dash of Pepper
Mix all ingredients in blender until smooth. Pour in saucepan. Simmer on low heat for 20 minutes. Add fresh crushed garlic or cilantro leaves for extra zest.