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Raspberries, members of the rose family, come in a variety of colors: red, black, purple, and golden. Purple raspberries are a cross between the black and red raspberries and golden raspberries are the sweetest variety.
Do not wash raspberries until just before they are served. |
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Apparently, raspberry lovers love to party. There are several days set aside every year to celebrate the raspberry. May 3rd is National Raspberry Popover Day, July 31st is National Raspberry Cake Day, August 1st is National Raspberry Cream Pie Day and August 11th is National Raspberry Tart Day. But if good taste isn't enough reason for you to celebrate, there's always the health benefits of the raspberry. Raspberries are high in fiber, antioxidants and Vitamin C and low in calories. They do not have any fat and they can help lower blood pressure. They also contain manganese which helps the body convert protein and fat to energy.
Raspberry Lemonade
3 cups water 1 cup lemon juice (5-6 lemons)
¾ cup sugar 1 cup raspberries
Blend and sieve raspberries and add to lemonade, garnish with fresh raspberries.
3 cups water 1 cup lemon juice (5-6 lemons)
¾ cup sugar 1 cup raspberries
Blend and sieve raspberries and add to lemonade, garnish with fresh raspberries.
Raspberry Chocolate Chip Muffins
½ cup butter ¾ cup sugar
1 tsp vanilla 1 tsp orange zest
1 cup miniature chocolate chips 2 tsp baking powder
2 cups flour ½ cup milk
2 cups raspberries (fresh or frozen)
Cream butter and sugar together. Add vanilla and orange zest. Mix together chocolate chips, flour and baking powder in a separate bowl. Add the dry ingredients, a little at a time to the creamed mixture. Slowly add in the milk and then fold in the raspberries. Spoon into muffin tins and bake at 375° for 20-30 minutes. (Yields 8-10 muffins).
½ cup butter ¾ cup sugar
1 tsp vanilla 1 tsp orange zest
1 cup miniature chocolate chips 2 tsp baking powder
2 cups flour ½ cup milk
2 cups raspberries (fresh or frozen)
Cream butter and sugar together. Add vanilla and orange zest. Mix together chocolate chips, flour and baking powder in a separate bowl. Add the dry ingredients, a little at a time to the creamed mixture. Slowly add in the milk and then fold in the raspberries. Spoon into muffin tins and bake at 375° for 20-30 minutes. (Yields 8-10 muffins).
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Raspberry Sour Cream Muffins
½ cup margarine ½ cup sugar 1 egg ½ cup sour cream ½ cup milk 1 tsp vanilla 2 cups flour ½ tsp baking powder ½ tsp soda ½ tsp cinnamon ¼ tsp salt Gently fold in 1 cup raspberries. Top with: ¼ cup flour 3 Tbsp sugar ¼ cup quick cooking oatmeal ¼ tsp cinnamon 1/8 tsp salt 3 Tbsp butter Blend together until crumbly and sprinkle on muffins. Bake at 400° for 20 minutes. |
Raspberry Bread
2 cups flour 1 cup sugar
½ tsp salt ½ tsp almond extract
1 tsp baking powder 2 eggs
1 tsp baking soda ½ cup soften butter
1 cup fresh raspberries
Stir together flour, salt, baking powder and baking soda. Set aside.
In medium bowl, cream together butter, sugar and almond extract. Add eggs, one at a time, beating thoroughly after each. Add flour mixture and berries, mixing only until blended. Turn batter into pan, smoothing top evenly with spoon. Bake at 325 F for 50 - 60 minutes or until pick inserted in center of loaf comes out clean. Let bread stand in pan or rack for 10 minutes. then turn out on rack, peel off paper and turn bread right side up to cool completely. When cold, wrap airtight and let bread stand for 1 day before slicing.
2 cups flour 1 cup sugar
½ tsp salt ½ tsp almond extract
1 tsp baking powder 2 eggs
1 tsp baking soda ½ cup soften butter
1 cup fresh raspberries
Stir together flour, salt, baking powder and baking soda. Set aside.
In medium bowl, cream together butter, sugar and almond extract. Add eggs, one at a time, beating thoroughly after each. Add flour mixture and berries, mixing only until blended. Turn batter into pan, smoothing top evenly with spoon. Bake at 325 F for 50 - 60 minutes or until pick inserted in center of loaf comes out clean. Let bread stand in pan or rack for 10 minutes. then turn out on rack, peel off paper and turn bread right side up to cool completely. When cold, wrap airtight and let bread stand for 1 day before slicing.
Raspberry Pie
4 cups raspberries ½ tsp salt
1 cup sugar 4 tsp butter
2½ Tbsp tapioca ¼ tsp cinnamon
1 Tbsp lemon juice 9 inch pie crust
Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered. Pour into a 9 inch pie shell. Dot with butter and position top crust and cut slits; brush with milk and sprinkle of sugar. Bake at 425° for 15 minutes then reduce the heat to 375° for 25 minutes.
4 cups raspberries ½ tsp salt
1 cup sugar 4 tsp butter
2½ Tbsp tapioca ¼ tsp cinnamon
1 Tbsp lemon juice 9 inch pie crust
Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered. Pour into a 9 inch pie shell. Dot with butter and position top crust and cut slits; brush with milk and sprinkle of sugar. Bake at 425° for 15 minutes then reduce the heat to 375° for 25 minutes.
