Raspberry Parade
Lattice Raspberry Pie
Pie Filling:
4 1⁄2 cups raspberries (if using frozen, thaw and drain)
1 1⁄4 cups sugar
5 tbls. corn starch
A pinch of salt
1 tbls. butter (can substitute margarine)
In a saucepan, cook raspberries , sugar, cornstarch and salt over medium heat, stirring constantly until mixture boils and thickens (15 minutes). Place in refrigerator for an hour. Pour mixture into pie crust lined pan. Dot with butter. The top can be done simply with or without a trim edge cutter and either woven or an easy lattice. Cut remaining crust into 1⁄2 inch strips. Arrange over filling. For added design, form remaining crust into pea-sized balls and place over the crossings of the lattice pattern. Bake at 425° for 40 to 45 minutes or until golden brown. Add a sprinkle of powdered sugar before serving. This pie requires two pie crusts, one for the base and one for the lattice to top the pie. Preheat oven to 425°. Use a 9-inch pie pan and place one crust in the bottom of this pan. Yields 8 servings.
Chip McGeehan, Marshfield, Missouri
Berry Squares
1 pkg. (12 oz.) pound cake, cut into 10 slices
3 tbls. orange juice
2 pints fresh seasonal berries (strawberries, raspberries, blueberries, blackberries)
2 tbls. sugar
2 1⁄2 cups cold milk
2 pkg. (4-serving size each) vanilla- or lemon-flavor instant pudding
1 tub (8 oz.) whipped topping, divided
Arrange cake slices in bottom of 13 x 9-inch pan. Drizzle cake with juice. Top with berries and sprinkle with sugar. Pour milk into large bowl and add pudding mixes. Beat with wire whisk 1 minute or until well blended. Gently stir in 1 cup of whipped topping. Spoon mixture over berries in pan. Top with remaining whipped topping. Refrigerate until ready to serve or overnight. Yields 15 servings. Lydia L. Miller, Clark, Mo.
Raspberry Jelly Tarts
2 cups flour
1⁄2 cup powdered sugar
1⁄2 cup margarine, softened
1⁄2 cup shortening
1 tbls. cornstarch
1⁄2 cup raspberry jelly
3⁄4 cup flaked coconut
1⁄3 cup sugar
1 large egg, lightly beaten
1 1⁄2 tbls. margarine
2 tsp. lemon juice
1⁄2 tsp. cornstarch
1⁄2 tsp. vanilla extract
1⁄8 tsp. salt
Combine first 5 ingredients and knead until blended. Shape dough into 24 (1-inch) balls. Place miniature paper baking cups in miniature (1 3⁄4 inch ) muffin pans. Place balls in cups; press evenly into bottoms and up sides. Chill 1 hour. Spoon 1 teaspoon jelly into each tart. Stir together coconut and next 7 ingredients; spoon mixture evenly into tarts. Bake at 375° for 15 minutes. Cool in pans on a wire rack. Note: Tarts may be frozen up to 1 month. Thaw at room temperature. Yields 2 dozen. Marlo Bockting, Morrison, Mo.
Raspberry Dessert
1 cup flour
1⁄4 cup brown sugar
1⁄2 cup butter
3⁄4 cup nuts
2 pkgs. raspberry Jell-O
2 cups hot water
2 boxes frozen raspberries
24 large marshmallows
3⁄4 cup milk, heated
1 cup whipped cream
Combine flour, brown sugar, butter and nuts and press into a 12 x 9-inch pan. Bake 15 minutes at 350°. Cool. Dissolve Jell-O in hot water. Add raspberries. Allow Jell-O mixture to slightly set, then pour into crust; refrigerate until fully set. Melt marshmallows in milk and whipped cream. Fold in whipped cream and spread on top of chilled dessert. Yields 8 servings. Jerry Shetler, Madison, Mo.
Raspberry Vanilla Cloud
1 2⁄3 cups graham cracker crumbs
1⁄4 cup sugar
1 tsp. cinnamon
1⁄3 cup butter, melted
1⁄4 cup sugar
1⁄4 cup flour
1 pkg. unflavored gelitan
1⁄2 tsp. salt
1 3⁄4 cup milk
3 egg whites
1⁄4 tsp. cream of tartar
1⁄2 cup sugar, reserved
1 tsp. vanilla
1⁄2 cup heavy cream, whipped
Sauce:
2 (10 oz.) pkgs. frozen raspberries, thawed
1 cup water
1⁄4 cup sugar
2 tbls. cornstarch
1 tbls. lemon juice
Mix together crumbs, sugar, cinnamon and butter; press into a 9-inch square pan. Bake at 375° for 4 minutes; cool. Combine 1⁄4 cup sugar, flour, gelatin and salt in 2-quart saucepan. Slowly stir in milk. Bring to a boil, stirring constantly; allow to boil 1 minute. Cool thoroughly. Beat egg whites with cream of tartar until stiff. Gradually beat in 1⁄2 cup sugar. Add vanilla. Fold egg whites and whipped cream into cooled mixture. Turn into crust. Chill well. Sauce: Thaw and drain frozen raspberries, reserve juice. Add water to juice to make 1 1⁄2 cups. Combine with remaining ingredients. Cook, stirring constantly, until mixture boils for 1 minute. Cool and serve on top of “cloud.” Cut into squares and serve topped with raspberry sauce. Yields 9 servings. Anna Gingerich Clark, Mo.
Raspberry Dessert Cake
3 cups raspberries
1⁄2 cup sugar
1 cup water
2 cups flour
1 cup sugar
2 1⁄2 tsp. baking powder
2 1⁄2 tsp. salt
1⁄4 cup shortening
(softened)
1 cup milk
1 egg
1⁄2 tsp. vanilla
Place raspberries evenly in a 13 x 9 x 2-inch pan. Sprinkle 1⁄2 cup sugar evenly over raspberries; pour water over raspberries and sugar and set aside. Sift together flour, sugar, baking powder and salt. Cut in shortening. Add milk, egg and vanilla. Blend well, spoon over raspberry mixture and bake at 350° for 35 to 45 minutes or until cake tests done. Serve with whipped cream or ice cream. Yields 12 servings. Ada Yoder, Clark, Mo.
Raspberry Bavarian
1 tbls. unflavored gelatin
1⁄4 cup cold water
2 cup raspberries (crushed)
1 tbls. lemon juice
1 tbls. liquid artificial sweetener or 1⁄2 cup sugar
1 envelope low-calorie whipped topping mix
Soften gelatin in 1⁄4 cup cold water. Dissolve gelatin by placing gelatin/water mixture over hot water. Add crushed berries, lemon juice and sweetener. Chill in refrigerator until mixture begins to set. Beat until frothy. Prepare topping mix according to directions and fold into mixture. Pour into mold and refrigerate 4 hours. Yields 6 servings. Ella Shetler, Madison, Mo.
Download the Todays Farmer recipe magazine page pdf here.