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2004 / 2005 / 2006 / 2007
2008 / 2009 / 2010 / 2011

Try some of these great recipes from 2003.

• 1 cup flour
• 1 cup wheat bran or oat bran
• 1/4 cup sugar
• 3 tsp baking powder
• 1/4 tsp salt
• 1/4 cup egg substitute
• 1 cup skim milk
• 1/4 cup oil
• 1 cup fresh raspberries or whole frozen raspberries

Combine dry ingredients. In another bowl, beat egg substitute milk and oil. Stir into dry ingredients until moistened. Gently fold in raspberries. Fill muffin cups to 2/3 full. Bake 400° F for 20 minutes.

Cool 5 minutes before removing from pan.

RASPBERRY-BANANA MUFFINS

• 2 cup flour
• ½ tsp. baking powder
• ¾ tsp. baking soda
• ¼ tsp. salt
• ¼ Ib. butter or margarine
• 1 cup granulated sugar
• 2 eggs
• 3 overripe bananas
• 1/4 cup Sour Cream
• 1 tsp. Vanilla
• 2 cups raspberries
• 1/2 cup chopped toasted almonds (optional)

Sift together flour, baking powder, baking soda, and salt. Cream butter with sugar until fluffy. Beat in eggs. Puree bananas, sour cream and vanilla. Alternate add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. Beat enough to incorporate. Fold in raspberries and toasted almonds. Spoon into greased muffin tins and bake in a preheated 350F oven for about 25 minutes, until puffed, browned and springy.

Makes about 15 muffins

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BERRY CREAM MUFFINS

• 4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups sugar
• 1 tsp baking soda
• 3 cups fresh or frozen raspberries
• 4 eggs, lightly beaten
• 1 cup vegetable Oil
• 1 tsp vanilla extract
• 2 cups sour cream

In a large bowl, combine dry ingredients , add berries, and toss gently. Combine eggs sour cream, oil, and vanilla mix well - stir into dry ingredients until just moistened. Fill greased or paper lined muffin cups, 2/3 full.

Bake at 400F for 20-25 minutes or until muffins test done.

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• 1 cup fresh raspberries
• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1 tsp grated lemon rind
• ½ tsp vanilla
• 1 2/3 cup flour
• 3 tsp baking powder
• 1 tsp salt

2/3 cup milk Cream shortening with sugar; add eggs, lemon rind and vanilla. Sift dry ingredients together and add to creamed mixture alternately with milk. Fold in raspberries. Bake in muffin cups at 375° F for 25-30 minutes. Ice top with basic butter icing to which mashed raspberries have been added, in lieu of liquid. Contributed by P. Stevenson

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RASPBERRY-RHUBARB CRISP

• 2 cups fresh raspberries
• 2 cups chopped rhubarb
• 1/2 cup sugar
• 2 tbsp. flour
• 1 tbsp. lemon juice
• 1 cup sifted flour
• 1 cup brown sugar
• 1/2 cup butter
• 1/2 tsp. salt

Gently mix the raspberries and rhubarb in a 1 1/2 quart casserole. Combine the 1/2 cup sugar and 2 tbsp. flour with the fruit. Sprinkle lemon juice over top. Combine 1 cup flour, brown sugar, butter and salt until mixture is crumbly. Sprinkle over the fruit mixture. Pack down evenly.

Bake 45 minutes at 350 F until done to a nice crisp brown. Serves 6

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BERRY LAYER MUFFINS

• 1/3 cup butter
• 2/3 cup packed brown sugar
• 2 eggs
• 3/4 cup milk
• 1/2 tsp. vanilla
• 2 cups sifted flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 3/4+ cup fresh raspberries
• 2 tbsp. sugar
• 1 tsp. cinnamon

Cream together butter and brown sugar until fluffy. Beat in eggs, milk, and vanilla (mixture may curdle). Sift together flour, baking powder, and salt and add all at once to creamed mixture. Stir to dampen dry ingredients. Fill muffin cups half way with batter. Place a heaping spoonful of fruit in centre of batter, fill tin with remaining batter. Combine sugar and cinnamon and sprinkle evenly over top of batter. Bake 20-25 minutes at 375 F or until well risen and browned. Cool on rack. Makes 12 large muffins

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FRESH RASPBERRY TARTS

• 1 can (355 ml) 7-Up or Ginger Ale
• 1 cup sugar
• 3 tbsp. corn starch
• 1 litre fresh raspberries
• 1-2 drops red food coloring
• Whipped Cream

Dissolve corn starch in 1/2 cup pop. Set aside. Pour the remaining pop into a sauce pan, add sugar and heat until near boiling. Add the corn starch mixture and food coloring. Cook until clear. Remove from heat, pour into a large bowl and stir until cool. Add raspberries and stir gently until coated. Pour into pre-baked tart shells. Chill. Top with a dollop of whipped cream before serving.

Makes about 30 tarts.

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CREAM CHEESE BERRY TARTS

• 1/2 cup light cream cheese
• 1/2 cup ricotta
• 1/2 cup icing sugar
• 1 Tbsp. frozen orange juice concentrate (or orange liqueur)
• 3 cups fresh raspberries
• 1/2 - 3/4 cup red jelly

Beat together cream cheese, ricotta, icing sugar, and orange juice concentrate until smooth. Spread in bottom of pre-baked and cooled, pastry shells. Arrange berries on top. In microwave heat jellyuntil just melted, let cool slightly. Spoon over berries to glaze.

Makes about 24 tarts

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RASPBERRY SORBET

• ¼ cup plus 1½ tsp lemon juice
• 3¾ cup raspberries
• 2¼ cups icing sugar

Combine all ingredients in blender and process until smooth. Pour into dessert dishes. Cover and freeze 1 hour or until set. Remove from freezer 15 minutes before serving

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RASPBERRY FREEZE

• 2 Tbsp Icing Sugar
• 1 1/2 cups Raspberries
• 8 oz pkg. cream cheese
• 1 litre cool whip Graham Wafer Crust

Line bottom of 9 x 9 pan with graham wafers and melted butter to form a crust. Place raspberries, cheese, icing sugar in blender and blend until smooth. Fold in Cool Whip. Place mixture over crust and freeze until needed. Contributed by S. Paley

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FRESH RASPBERRY PIE

Pie Crust:

• 1/4 cups flour
• 3 Tbsp Icing Sugar
• 1/2 cup cold butter

Filling:

• 1 cup sugar
• 3 Tbsp plus 2 tsp cornstarch
• 1½ cups cold water
• 3 Tbsp corn syrup
• ¼ cup raspberry gelatin powder
• ½ tsp vanilla
• 4 cups (1 litre) fresh raspberries

In a bowl, combine flour and icing sugar; cut in butter until crumbly. Press onto bottom and sides of an un-greased 9" pie plate. Bake 350 ° F, 18-22 minutes or until edges are golden brown. Cool on a wire rack.In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes.Add raspberries, gently stir to coat. Spoon into crust.

Refrigerate until set (about 3 hours).

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TERRY'S RASPBERRY WINE CORDIAL

• 2 litres of ripe raspberries
• 3 litres of water
• 4 cups sugar
• ½ teaspoon yeast

Clean and rinse the berries. Place in gallon-sized glass pickle jar. Add water and sugar. Stir until sugar is dissolved. Sprinkle yeast on top of mixture. Cover and store at room temperature away from direct sunlight. Stir the mixture once every 3 days.

Strain berries after 15 days and return liquid to glass jar.

Do taste test to ensure that the liquid is sweet tasting. If sour, add another cup of sugar.

Stir and store for the next 10 days.

Taste again and add more sugar to make sure that the liquid is sweet tasting. Transfer the liquid to a gallon jug and cover with water stopper.

Store in cool place and let age for the next 30 days.

Wine should now be ready for use, and may continue to be stored in gallon jug with water stopper. Be certain that the water stopper does not dry out.

The finished product should be a clear deep ruby red, and, should have the natural aroma of the ripe raspberry. No preservatives are necessary if sufficient sugar has been used so that the wine is sweet tasting. The wine may be fortified by adding some extra alcohol.

Do not store it for more than 9 months unless properly bottled and corked. Otherwise, it will lose its rich color and the flavor will deteriorate.

Tip: For best results make this wine from berries that have ripened in July. Later ripened berries will not produce as good a wine.

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RASPBERRY DELIGHT

• 1 1/2 cups Graham Wafer Crumbs
• 3 tbsp butter
• 1 1/2 tbsp white sugar

• 1 1/2 cups icing sugar
• 1/2 cup butter
• 2 eggs

Mix and spread over crust. Layer whole raspberries over icing sugar mixture. Top with whipped cream and sprinkle with graham wafer crumbs. Refrigerate and enjoy.

SUBSTITUTION: Vanilla pudding can be used instead of the egg and butter mixture.

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RASPBERRY TRIFLE

Slice raspberry jelly roll and layer bottom and one row along the sides of a trifle bowl. Cut up remaining rolls into bite size pieces and place in bowl. Drizzle 4-5 tbsp. Sherry over roll pieces. Place a thick layer of fresh raspberries over jelly roll. Prepare a cooked banana-cream pudding. Cool slightly and pour over berries. Slice 2-3 bananas and layer over pudding. Top with whipped cream. Garnish with flaked toasted almonds and maraschino cherries. Chill 24 hours before serving. Contributed by M. Mandryk

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RASPBERRY WHIPPED DESSERT

Graham Crust:

• 2 cups graham wafer crumbs
• 1/2 cup melted butter
• 1/4 cup brown sugar

Combine and press into a 9" x 13" pan — reserve 1/4 cup crumbs for the top.

Filling:

• 2 small pkgs of Raspberry Jello
• 2 cups boiling water
• 14 oz (1 3/4 cup) frozen raspberries
• 28 large marshmallows
• 1/2 cup milk
• 2 cups whipped cream

Dissolve jello in boiling water; add frozen raspberries and stir until almost set. Heat milk and marshmallows, until marshmallows have melted. Let cool and then add to jello mixture. Pour over crust and allow to set. Top with whipped cream and remaining crumbs.

Chill thoroughly.

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