RASPBERRY RECIPES
Brought to you by the Farm to School Program!
Raspberry Recipes from http://www.raspberryblackberry.com/
RASPBERRY CREAM SMOOTHIE
Type of Recipe: Beverages
Difficulty: Kids
List of Ingredients:
1 cup orange juice
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 frozen banana (chunks)
1 1/2 cup frozen raspberries (or fresh raspberries)
Directions:
Place all ingredients into a blender in the order listed. Blend at a low setting for the first
minute, then the high setting until smooth. Serves 4.
Source:
http://parentingteens.about.com/od/recipesforkids/
RASPBERRY MUFFINS
Type of Recipe: Breads, Muffins and Pancakes
Difficulty: Easy
List of Ingredients:
2-1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 1/3 cup sugar
1 Tablespoon finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter or margarine
1 Tbsp. lemon juice
1-1/2 cups (about 6 oz) whole frozen raspberries - do not thaw
1 Tbsp. flour
Streussel Topping:
1/4 cup melted butter or margarine
1/2 cup all purpose flour
2 Tablespoons sugar
1-1/2 teaspoons finely shredded lemon peel
Directions:
Adjust oven rack to middle position and preheat oven to 400 degrees. Stir all streusel
ingredients together to form soft, crumbly dough. Set aside.
Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all
liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss
frozen raspberries with flour to coat, then gently fold into dough, handling only enough to
incorporate berries. Using paper muffin cup liners, fill each cup until 1/4" from top.
Crumble streusel topping over each.
Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or
until lightly browned and muffin springs back when pressed lightly with fingertip.
RASPBERRY WHIP WITH RASPBERRY CREME
Type of Recipe: Desserts with Uncooked Fruit
Difficulty: Kids
List of Ingredients:
Raspberry Whip:
1 tbsp. Knox gelatin
1/4 cup gingerale
1/4 cup boiling water
3/4 cup sugar
1-1/2 tsp. grated lemon rind
2 tbsp. lemon juice
4 egg whites (save 2 yolks)
1 cup crushed raspberries
Raspberry Creme
1/4 cup butter
1 cup sugar
2 whole eggs
2 egg yolks
1 cup milk
1 tsp. vanilla
1 cup crushed raspberries
Directions:
Sprinkle gelatin on gingerale and allow to soften 3-5 minutes. Add boiling water. Stir
until dissolved. Add lemon rind, juice, and berries. Chill until mixture begins to thicken.
Mix on low speed until frothy. In another bowl beat the 4 whites and 3/4 cup sugar until
stiff. Raspberry Whip:
Add the whites to the gelatin mixture and continue to whip until it holds its form. Choose
your best molding method (wet, Tupperware, etc.). Chill at least 4 hours. Unmold and
serve with creme.
Raspberry Creme:
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then yolks.
slowly stir in milk and vanilla. Now heat it over boiling water until it is a thin custard.
Add berries. Cool it. Serve over Raspberry Whip. Of course, the Whip can be a separate
light dessert on its own and the Creme can go over practically anything.
RASPBERRY COBBLER
Type of Recipe: Desserts with Cooked Fruit
Difficulty: Easy
List of Ingredients:
1 cup sugar
3 Tbsp. cornstarch
1 cup water
1/2 tsp. vanilla
4 cups fresh or frozen raspberries
Topping:
1 cup flour
3/4 cup sugar
1/4 cup margarine (or butter)
1 beaten egg
Directions:
Mix sugar, cornstarch, water, and vanilla. Cook over medium heat until thick. Add
berries and pour into baking dish. For topping, mix flour, sugar, and margarine as if
making pie dough. Add egg. Mixture should appear crumbly. Sprinkle over fruit mixture.
Bake at 400 degrees for about 40-45 minutes or until topping is lightly browned.
BERRY JAM
Type of Recipe: Jams, Jellies, Preserves
Difficulty: Easy
List of Ingredients:
9 cups (2160 mL) crushed berries (blackberry, raspberry, boysenberry, loganberry,
youngberry, etc.)
6 cups (1440 mL) sugar
Directions:
Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar
dissolves. Cook rapidly to, or almost to, jellying point, depending upon whether a firm or
soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Pour hot, into
hot jars, leaving 1/4 inch (6mm) head space. Adjust caps. Process 15 minutes in boiling
water bath. Yield: about 3 to 4 pints. Note: If seedless jam is preferred, crushed berries
may be heated until soft and pressed through a sieve or food mill; then add sugar and
proceed as above.
RED RASPBERRY PIE
Type of Recipe: Pies and Cobblers
Difficulty: Easy
List of Ingredients:
1 1/2 cup flour, unsifted
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup salad oil
1 Tbsp. milk
3 cups raspberries
Glaze:
1 cup water
1 cup sugar
2 Tbsp. cornstarch
1 pkg. (3 oz) fruit-flavored gelatin
Whipped cream or whipped topping (optional)
Directions:
Blend flour, salt, sugar, oil, and milk in a pie plate with a fork and shape into crust. Bake
for 10-12 minutes in a hot (400 degree) oven. Let cool.
Fill the pie shell with 3 cups raspberries.
For glaze, combine the water, sugar, and cornstarch in a saucepan. Bring to a boil and
cook until thickened. Dissolve gelatin in sauce. Cool. Pour glaze over fruit in pie shell
and chill.
Serve with whipped cream or whipped topping if desired.
RASPBERRY FRENCH DRESSING
Type of Recipe: Sauces, Vinegars, and Dips
Difficulty: Kids
List of Ingredients:
2 cups crushed fresh or fresh frozen raspberries
1/2 cup salad oil
1/4 cup lemon juice
1/4 cup sugar
1/4 tsp. salt
Directions:
Place ingredients in blender; blend until smooth. Chill. Shake before serving.
RASPBERRY SPINACH SALAD
Type of Recipe: Salads
Difficulty: Easy
List of Ingredients:
2 Tbsp. raspberry vinegar
2 Tbsp. raspberry jam
1/3 cup vegetable oil
3/4 pound fresh spinach, rinsed well and drained
3/4 cup whole toasted pecans, divided
1 cup fresh raspberries, divided
2 large kiwifruit, peeled and sliced 1/4 inch thick.
Directions:
With whisk or a blender, blend vinegar and jam. Add salad oil in thin stream while
whisking. Set aside. Mix spinach, half of nuts, half of raspberries, and all of dressing.
Top salad with remaining nuts, berries and kiwifruit. Mix again before serving. Yield: 4-6
servings.