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Raspberry Cheesecake Pie
Ingredients:
2 Pints fresh raspberries
1/3 cup
plus 2 Tbl Sugar
1 8oz
package cream cheese, softened
½ cup sour
cream
1 tsp
vanilla
1 8 oz
carton of cool whip
1 9-inch
gram cracker crust shell
Directions:
Mix berries with 2 Tbls
sugar. Let sit until berries become juicy, then crush lightly to release
additional juice.
Set aside. Beat cream cheese until smooth, then gradually blend in 1/3 cup
sugar. Stir in sour cream, vanilla and berries until thoroughly blended.
Fold in whipped topping. Spoon into crust and chill until set, at least 4
hours. Garnish top with berries.
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Marionberry-Peach Crisp
Ingredients:
13”x9” pan - 350˚
4 cups marionberries, frozen, canned or fresh
4 cups peaches, peeled and sliced
Juice of ½ lemon
1 ¾ cups flour, divided
1 ½ cups old fashioned oats
2 ¼ cups brown sugar
1 TBl cinnamon
2 ¼ tsp nutmeg
1 cup butter or margarine, softened
Directions:
Place peaches in 13”x9” pan.
Layer marionberries over peaches. (If canned, drain well) Sprinkle with
lemon juice and ¼ cup flour. Combine remaining flour, oats, brown sugar
and spices. Cut in butter with pastry blender. Sprinkle topping
mixture evenly over fruit and bake for 35-50 minutes or until golden
brown.
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Black Raspberry Dumplings
Ingredients:
1 qt fresh or frozen black raspberries
1 cup sugar
1 cup water
3 Tbsp. cornstarch
3 cups prepared baking mix (Bisquick)
1 cup milk
¼ cup sugar
Directions:
In a large pan (6 quart) combine berries, 1 cup sugar, water and
cornstarch. Stir to blend. Bring to a boil, stirring often. Turn heat
to low.
Combine baking mix, milk and sugar, mixing until soft
dough forms. Drop by spoonfuls onto boiling berries. Cook over low heat
uncovered 10 minutes.
Cover and cook 10-15 minutes more or until dumplings
are cooked through.
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Black Raspberry Flan
Ingredients
1 cup milk
1/3 cup sugar
3 eggs
2 tsp vanilla
Pinch of salt
½ cup flour
3 cups black raspberries
Directions:
Combine milk, ¼ cup sugar, eggs, vanilla, salt and flour in a
blender and mix thoroughly at high speed for 1 minute. Pour a thin layer
of batter into a lightly buttered flan dish or deep dish pie plate. Cook
over moderate heat until it sets.
Remove dish from heat and spread with raspberries.
Sprinkle remaining sugar over berries. Pour remaining batter over fruit.
Bake in 350 degree oven 50-60 minutes until browned.
Serve warm! Refrigerate leftovers.
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Blueberry Cheesecake Bars
Ingredients
6
Tbsp butter or margarine, melted
2 cups graham cracker crumbs
2 pkg (8oz each) cream cheese, softened
3/4
cup sugar
2 large eggs
1 tsp vanilla
1 jar (8oz) blueberry jam
1 cup blueberries
Directions
Preheat oven to 350° F. Pour melted butter into 13x9 inch
baking pan. Sprinkle crumbs over butter; mix well. Press
firmly and evenly onto bottom of pan.
Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating
until well blended; set aside. Stir jam in jar until softened.
Spread jam evenly over crust; sprinkle with blueberries. Top with
cream cheese mixture.
Bake 30 minutes or until slightly puffed. Cool completely in
pan. Cut into 24 bars to serve. Refrigerate leftover bars for
up to 3 days. Makes 24 servings.
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Blueberry Buckle
Ingredients
2
cups all-purpose flour
2
½ tsp baking powder
¼
tsp salt
½ cup vegetable shortening
¾ cup granulated sugar
1 egg
½ cup milk
2 cups fresh or frozen blueberries
Topping
½
cup all-purpose flour
½ cup granulated sugar
½ tsp ground cinnamon
¼ cup butter or margarine
Directions: Preheat
oven to 350 degrees. Grease
bottom and ½ inch up sides of a 9 or 8 inch square baking pan; set aside.
In a medium bowl, combine the flour, baking powder and salt; set
aside.
In
a medium bowl, beat shortening with an electric mixer on medium speed 30
seconds. Add the sugar.
Beat on medium to high speed until light and fluffy.
Add egg; beat well. Alternately
add flour mixture and milk to beaten egg mixture, beating until smooth
after each addition.
Spoon
batter into prepared pan.
Sprinkle with blueberries.
To
Make Topping: In bowl combine
the flour, sugar and cinnamon. Using
pastry blender, cut in butter until mixture resembles coarse crumbs.
Sprinkle topping over blueberries.
Bake for 50 to 60 minutes or until golden.
Serve warm.
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Strawberry-Rhubarb Crumble
Ingredients
1
cup melted butter
1 cup flour
3 cups rolled oats
3 Tbsp flour
2/3 cup brown sugar
3 cups raw rhubarb
3-4 cups strawberries
½ cup sugar
Directions:
Combine
melted butter, rolled oats, first amount of flour and brown sugar.
Firmly press ¾ of mixture into a 9 inch pie plate.
Cover with rhubarb and strawberries.
Combine
sugar and second amount of flour. Sprinkle
over rhubarb. Cover with
remaining crumb mixture. Bake
at 350˚ for 30-40 minutes. Serve
warm with vanilla ice cream.
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Black Raspberry Cobbler
Ingredients
1 cup sugar
2 Tbsp cornstarch
1 cup water (less if using frozen berries)
4 cups fresh or frozen berries
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
3 Tbsp shortening
1/2 cup milk
butter
cinnamon
Directions: Preheat oven to 400 degrees. (Makes 6 to
8 servings)
In a saucepan, mix 1 cup sugar and cornstarch. Gradually stir in
water. Bring to a boil and boil 1 minute, stirring constantly.
Add berries and mix lightly. Pour into 1 1/2 quart baking dish and
dot with butter. Sprinkle with cinnamon.
Combine flour, 1 Tbsp sugar, baking powder and salt in a bowl. Cut
in shortening and blend with a pastry blender until mixture has the
texture of meal. Stir in milk.
Drop batter by spoonfuls onto the hot berries. Bake 25 to 30
minutes.
This recipe can be doubled and put in a 9x12 pan. Also very good
with Blueberries and Raspberries mixed together.
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Rhubarb And Raspberry Crunch Layer
Serves 4-6
Ingredients
100g (4oz) butter, melted
100g (4oz) rolled oats
100g (4oz) digestive or ginger biscuits, coarsely crushed
50g (2oz) mixed chopped nuts
175g (6oz) demerara sugar, divided in half
Good pinch of cinnamon
450g (1lb) rhubarb, cut into 2.5cm (1in) lengths
225g (8oz) frozen raspberries
Directions: Mix together butter, oats, crushed biscuits, nuts,
half sugar and cinnamon. In another bowl mix remaining sugar and fruits
together. Place half fruit in bottom of a 1.1 liter (2 pint) greased
ovenproof dish. Sprinkle with half biscuit mixture. Repeat layers. Bake:
Fan Oven 165°C 30-40 mins Conventional Oven preheat shelf 4 190°C 30-40
mins Second Oven preheat shelf on base 180°C 30-40 mins Gas Oven Mark 4
shelf 3 30-40 mins 6 Serve hot or cold with ice cream or cream.
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Raspberry Peach Crisp
Serves 6-8
This juicy and highly flavored crisp becomes thicker upon cooling.
Delicious served with vanilla ice cream or frozen yogurt.
Ingredients
1 cup rolled oats
1 cup brown sugar
3/4 cup flour, divided
1/2 cup butter or margarine
4 cups raspberries - fresh, whole frozen or canned
2 cups sliced peaches
Directions: Preheat oven to 350°. Combine oats, brown sugar and
1/2 cup flour. Cut in butter with pastry blender or two knives until well
blended and moist enough to form a ball. Place well drained berries in
bottom of 8" X 8" baking dish and toss with remaining 1/4 cup
flour. Add peaches to baking dish. Sprinkle crumb mixture evenly over
fruit and bake in 350° oven for 35-40 minutes or until golden brown. Nutritional
Analysis- Each Serving Provides 307 Calories; 4g Protein; 13g Fat; 47g
Carbohydrate; 18mg Vitamin C; 51mg Calcium; 125mg Sodium; 31mg Cholesterol
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Apple-Berry Crisp
Ingredients
2 md Cooking apples, peeled, cored, sliced thin
1 T Lemon juice Vegetable cooking spray
10 oz. Frozen raspberries in light syrup, thawed
1 c Regular oats, uncooked
3 T Margarine
2 T Honey
1 Ts Cinnamon, ground
1/2 Ts Nutmeg, ground
Directions: Combine apple and lemon juice; toss gently. Place
apple in a 10 x 6 x 2-inch baking dish coated with cooking spray; top with
raspberries. Combine oats and remaining ingredients; sprinkle evenly over
raspberries. Bake at 375°F for 30 minutes or until lightly browned and
apple is tender. Yield: 8
Servings.
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