|
Raspberry Recipes Raspberry Vinegar 3 cups fresh raspberries 4 cups white wine vinegar ½ cup sugar Rinse the berries and air-dry on paper towels. Place berries in a 6 cup jar; set aside. In medium saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar melts. Do not boil. Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 40 hours. Strain through several layers of cheesecloth into a clean bottle or jar. Seal tightly with cork or lid. Store in cool, dark place. Yield: 4 cups. ************************************************************ Raspberry Coffee Cake Mix together: ¾ c. sugar ¼ c soft shortening 1 egg Stir in ½ c. milk Sift together and stir in: 2 c. flour 2 tsp. baking powder ½ tsp. salt Blend in 2 cups drained raspberries. Spread in greased 9 inch square pan. (Glass works best) Sprinkle top with mixture of ½ c sugar 1/3 c flour ½ tsp cinnamon ¼ cup soft butter Bake at 375 for 45 minutes or until topping is lightly brown. ************************************************************ Raspberry Streusel Muffins 1 ½ cups all purpose flour ½ cup sugar 2 tsp baking powder ½ cup milk ½ cup butter, melted 1 egg, beaten 1 cup fresh or frozen whole unsweetened raspberries, divided Streusel topping: ¼ cup chopped pecans, optional ¼ cup packed brown sugar ¼ cup flour 2 tbsp. butter, melted In large bowl, combine flour, sugar and baking powder. In a small bowl, blend milk, butter and egg. Stir milk mixture into flour mixture just until moistened. Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. For topping, combine streusel ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375 for 20 minutes or until golden. Let stand 5 minutes; carefully remove from pans. Yield: 12 muffins. ************************************************************ Royal Raspberry Cake Cake: 2 cups flour ½ tsp salt 2 tbsp baking powder 1/3 cup butter or margarine, room temperature 1 cup sugar 1 egg, room temperature 1 cup milk, room temperature 1 tsp vanilla extract 3 ½ cups fresh or frozen whole unsweetened raspberries Glaze: 1 ½ cups confectioner’s sugar 2 tbsp cream or milk 2 tsp vanilla extract Stir together first three ingredients in a bowl with wire whisk; set aside. Cream softened butter with mixer; add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/sugar mixture, beating well after each addition. Spread cake batter in greased, floured 13 x 9 inch baking pan. Spread the berries evenly over top of batter. Bake at 350 for 30 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm, with vanilla ice cream if desired. Yield: 16-20 servings.
|
|
Home
|
