Raspberry Cheesecake Pie

2 Pints fresh raspberries

1/3 cup plus 2 Tbl Sugar                    

1  8oz package cream cheese, softened

cup sour cream

1 tsp  vanilla

1  8 oz carton of cool whip

1  9-inch gram cracker crust shell


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

13x9 pan - 350˚
4 cups marionberries, frozen, canned or fresh
4 cups peaches, peeled and sliced
Juice of lemon
1 cups flour, divided
1 cups old fashioned oats
2 cups brown sugar
1 TBl cinnamon
2 tsp nutmeg
1 cup butter or margarine, softened

Place peaches in 13x9 pan. Layer marionberries over peaches.  (If canned, drain well) Sprinkle with lemon juice and 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

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
cup sugar

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

1 cup milk
1/3 cup sugar
3 eggs
2 tsp vanilla
Pinch of salt
cup flour
3 cups black raspberries

Combine milk, 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

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

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

2 cups all-purpose flour
2 tsp baking powder
tsp salt
cup vegetable shortening
cup granulated sugar
1 egg
cup milk
2 cups fresh or frozen blueberries

cup all-purpose flour
cup granulated sugar
tsp ground cinnamon
cup butter or margarine

DirectionsPreheat oven to 350 degrees.  Grease bottom and 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

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
cup sugar

Combine melted butter, rolled oats, first amount of flour and brown sugar.  Firmly press 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

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  

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

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 165C 30-40 mins Conventional Oven preheat shelf 4 190C 30-40 mins Second Oven preheat shelf on base 180C 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.

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

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 375F for 30 minutes or until lightly browned and apple is tender. Yield: 8 Servings.

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