Recipes & Nutrition

Raspberry Cobbler
This is one of our favorites! You can double the fruit mixture and use a single recipe of the topping if you wish.

Fruit Mixture
  1 cup sugar
  3 T. cornstarch
  1 cup water
  1/2 t. vanilla
Mix the sugar and cornstarch in a saucepan.
Add water and vanilla. Cook over medium heat until thick.

Add 4 cups raspberries, fresh or frozen. Pour into 9" x 13" baking dish.

Topping
  1 cup flour
  1 cup sugar
  1/4 cup margarine
Mix like pie dough. Add 1 beaten egg. Sprinkle over top of berries. Bake at 400° for 40-45 minutes or until topping is lightly browned. Great with ice cream!

Grandma Pullins’ Raspberry Pie
Grandma is well known for her excellent pies! She often makes 3 or 4 of these at once and they don’t last long!

Boil 1-1/2 cups of water. Add 1/2 cup sugar. Mix 1/2 cup sugar, 1/3 cup cornstarch and 1/3 t. tapioca. Mix into hot water. Mix in 1/2 quart berries (fresh or frozen). Add the other 1/2 quart berries. Pour into prepared pie shell. Add pie top or crumb topping. Bake at 425° for 35-45 minutes.

Angel Food Dessert

I make this often for our baseball organization to auction at the 4th of July celebration. It is very colorful and patriotic.

Bake or buy an angel food cake. Slice and line 9" x 13" pan with slices.

Mix
  1 8oz cream cheese
  1 cup powdered sugar
  16 oz whipped topping
  spread over cake slices

Cook until thick:
  1 cup water
  1 cup sugar
  3 T. cornstarch

Add 1/4 cup raspberry gelatin. Cool, and then add approximately 1-1/2 pint red or black raspberries (or you can mix both - makes it very pretty). Pour mixture over cake. Refrigerate, and then serve.

Freezer Raspberry Sauce

from the Best of Country Cooking, Reiman Publishing

  3 cups mashed fresh raspberries (mash in layers as for jam)
  3 cups sugar
  1 cup light corn syrup
  1 3oz package liquid fruit pectin
  2 T. lemon juice
  4 cups fresh raspberries

Combine the 3 cups mashed berries, sugar and corn syrup. Stir until well mixed. Let stand 10 minutes. In a small bowl, combine pectin and lemon juice. Stir into fruit mixture; mix for 3 minutes to distribute pectin evenly. Add remaining whole berries, stirring carefully to distribute fruit but leave berries whole. Ladle into 1 pint freezer containers, seal and let stand at room temperature for 24 hours or until partially set. Store in the refrigerator up to 3 weeks or in a freezer for up to 1 year. Thaw and stir before using.

Real Raspberry Cheesecake
from the Best of Country Cooking, Reiman Publishing

  3/4 cup flour
  3 T. sugar
  1 t. finely shredded lemon peel, divided
  6 T. butter or margarine
  1 egg yolk
  1/2 t. vanilla extract, divided

Combine flour, sugar and half of lemon peel. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat 1/3 of dough on bottom of 9” spring form pan with the side removed. Bake at 400° degrees for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1 3/4”. Set aside.

  3 packages cream cheese (8oz each)
  1 cup sugar
  2 T. flour
  1/4 t. salt
  2 eggs
  1 egg yolk
  1/4 cup milk

Beet cheese, remaining lemon peel and vanilla until fluffy. Combine sugar, flour and salt: beet into cream cheese mixture, mixing well. Add eggs and yolk, beating at a low speed just until combined. Stir in milk. Pour into crust lined pan. Place on a shallow baking pan in oven. Bake at 375° for 35-40 minutes or until center appears to be set. Cool for 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool for 30 minutes; remove side of pan. Cool for 1-2 hours longer. Chill well. Then top with raspberries and sauce:

  1 package (10oz) frozen raspberries, thawed and crushed
  1 T. cornstarch
  1/2 cup black or red currant jelly

Combine ingredients in saucepan; cook and stir over medium heat until thick. Remove from heat. Strain to remove seeds. Cool. Just before serving, top cheesecake with sauce and 3 cups of fresh or frozen whole raspberries.

Raspberry Burgers

These are VERY good on the grill but are very soft. Use a rack with narrow openings when grilling.

  1 pound lean ground beef
  1/2 cup seedless raspberry jam
  2 T. chopped green onion
  1-1/2 t. Worcestershire sauce
  1 beaten egg
  1/4-1/2 cup oatmeal or bread crumbs

Melt jam. Add onions and sauce. Mix together with meat, egg and oatmeal or bread crumbs Form into 4-6 patties and grill.