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July 25, 2013
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Raspberry Recipes

Chocolate Raspberry Cheesecake

1 chocolate crumb pie crust
6 oz. cream cheese, softened
1 can sweetened condensed milk
1 egg
3 T. lemon juice
1 tsp. vanilla extract
1 c. fresh frozen raspberries
2 sp. semi-sweet baking chocolate
1/4 c. whipping cream

Preheat oven to 350º. With mixer, beat cream cheese until fluffy; gradually beat in milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of piecrust. Slowly pour cheese mixture over fruit. Bake for 30-35 minutes or until center is almost set. Cool.

In a small saucepan, over low heat, melt 2 squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Refrigerate.
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Chocolate Raspberry Crumb Bars

1 c. butter, softened
2 c. flour
1/2 c. packed brown sugar
1/4 t. salt
2 c. chocolate chips, divided
1/4 c. sweetened condensed milk
1/3 c. seedless raspberry jam
1/2 c. nuts, chopped

Preheat oven to 350 degrees. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture into bottom of prepared pan; reserve remaining mixture. Bake for 10-12 minutes or until edges are golden brown. Combine 1 cup chocolate chips with sweetened condensed milk in heavy saucepan. Warm over low heat, stirring until smooth. Spread over hot crust. Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drip teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining chips. Bake for 25-30 minutes or until center is set. Cool.
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 Raspberry Pie

4 c. raspberries
2/3 - 1 c. sugar
1/4 c. flour
2 T. butter

Combine berries, sugar and flour in bowl. Let stand 15 minutes, then pour into 9-inch prepared pie shell. Dot top of pie with butter. Bake in 450° oven for 10 minutes, then reduce heat to 350°; bake 35-40 minutes longer.
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 Raspberry Cobbler

3 pt. raspberries
1/2 c. plus 3 T. sugar
1 T. quick tapioca
1 T. fresh lemon juice
2 c. flour
pinch of salt
1 T. baking powder
2 T. canola oil
2 T. butter
1 egg
1/2 c. skim milk

Preheat oven to 400°. Spray a large casserole or baking dish with non-stick oil. In a mixing bowl combine raspberries, 1/2 c. sugar, tapioca and lemon juice. Spread into baking dish and let sit 30 minutes. Combine flour, salt, baking powder, oil, butter and 1 T. sugar with a pastry cutter or fingertips until mixture resembles small peas. In a separate bowl, beat together egg and milk, then stir into flour mixture. Knead lightly in a bowl Break off pieces of dough and gently press over raspberries to form a "cobbled" topping. Sprinkle with remaining 2 tablespoons sugar. Bake 35-40 minutes or until golden brown. Serve warm.
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Raspberry Brownies

3 (3 oz.) squares unsweetened chocolate
1/2 c. shortening
3 eggs
1-1/2 c. granulated sugar
1-1/2 tsp. vanilla
1/4 tsp. salt
1 c. all purpose flour
1-1/2 c. chopped walnuts
1/3 c. seedless raspberry jam

Melt chocolate and shortening in double boiler. Cool slightly. Blend together eggs, sugar, vanilla, and salt. Stir in chocolate mixture and add flour. Fold in walnuts. Turn into a well greased 8 inch square pan. Bake at 325° for about 40 minutes. Spoon jam over hot brownies very carefully. Let cool.
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Raspberry Lemonade

2 cans (12 oz. each) frozen lemonade concentrate, thawed
2 pkgs. (10 oz. each) frozen, sweetened raspberries
4 T. sugar
2 liters club soda, chilled
ice cubes

In s blender, combine the lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 41/2 qt. container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately. Yield 3-1/2 quarts.
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Raspberry Salsa

1/2 cup fresh raspberries washed
1/2 cup chopped red bell pepper
2 serrano peppers minced fine
1/4 cup chopped red onion
1/2 cup chopped tomato seeded
2 teaspoons fresh chopped cilantro
1 pinch salt

Gently combine all the salsa ingredients, carefully leaving the raspberries whole. Allow to chill for at least 1 hour.
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Raspberry Vinaigrette

1/4 c. raspberries
2 T. freshly squeezed lemon juice
2 T. raspberry or red-wine vinegar
1/2 tsp. granulated sugar
6 T. extra-virgin olive oil
Black pepper

Using a wooden spoon, push raspberries through a handheld wire strainer to puree. In a medium bowl, whisk together 2 tablespoons raspberry puree, lemon juice, vinegar, and sugar. In a slow but steady stream, whisk in olive oil until emulsified. Season with pepper. Vinaigrette can be made 1 day in advance and stored in a bottle in the refrigerator.
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Raspberry Salad

2 boxes red raspberry Jell-O
2-1/2 cups hot water
1/2 envelope unflavored gelatin
3 packages red raspberries (do not drain)
2 cups apple sauce

Raspberry Dressing:
1/2 pint sour cream
16 marshmallows, cut fine

For salad:
Dissolve Jell-o in hot water. Add gelatin that has been soaked in cold water. While Jell-o is hot, add raspberries. Mix Well. When cool, add applesauce. For dressing: Stir together sour cream and marshmalllows and let stand overnight. Beat before putting on salad.
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Raspberry Butter

1 c butter
2 c powdered sugar
1 - 12 oz pkg frozen raspberries

Bring butter to room temp and beat with sugar. Thaw raspberries and beat with butter.
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Raspberry Bran Muffins

2 1/2 cups flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups buttermilk
1/2 cup vegetable oil
2 eggs
8 cups bran flakes cereal
1/2 cup raspberry jam

Preheat over to 350F. Line muffin tins with paper cups. Combine first 5 ingredients in bowl. Whisk buttermilk, oil and eggs in large bowl to blend. Add dry ingredients and cereal and stir until just blended. Spoon 1/4 cup batter into each muffin cup. Using small spoon, make well in center of each and fill well with 1 teaspoon jam. Spoon remaining batter over. Bake until done about 25 minutes. Turn out onto rack. Cool slightly. Serve warm or at room temperature.
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Raspberry Angel Food Cake

3 oz Box raspberry gelatin
1 1/4 c Boiling water
10 oz Box frozen raspberries
8 oz To 10 ozs.angel food cake
1 c Heavy whipping cream

In a large bowl,stir together the gelatin and the water until the gelatin is dissolved. Add the frozen raspberries and stir until they thaw. Refrigerate the gelatin and fruit until partially set. The mixture should mound slightly in a spoon.

While waiting for the mixture to jell,cut the cake into 1" cubes and put them in a 9" x 12" baking dish.When the gelatin is ready,with chilled beaters and bowl,beat the cream until it mounds slightly.Whip the gelatin with a wire whisk,and then gently fold in the whipped cream.Spoon the gelatin mixture over the cake. Press down any cake squares that float.

Cover with plastic wrap and chill until firm, 4 to 8 hours. Cut into squares and erve.
Makes 12 servings.
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Raspberry Custard Squares

Vanilla Wafer Crumbs Crust:
2 c Vanilla wafer crumbs
1/2 c Toasted chopped almonds
1 tb Granulated sugar
1/3 c Butter; melted

Custard Layer
2/3 c Granulated sugar
2 tb Cornstarch
2 c Milk
3 Egg yolks
3-1/2 ts Vanilla
1-1/2 Envelopes unflavoured gelatin
1/3 c Cold water

Raspberry Layer
3 c Rasberries; frozen, unsweetened and thawed
1/2 c Granulated sugar
1 tb Lemon juice
1 c Whipping cream

In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into 8-inch square glass baking dish. Bake in 350 F oven for 10 to 15 minutes or until fragrant and lightly browned. Let cool on rack.

Custard Layer:
Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in milk and cook over medium-low heat, stirring constantly, for 5 to 10 minutes or until slightly thickened and smooth. In bowl, whisk egg yolks; stir in half of the hot milk mixture. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened. Remove from heat; stir in vanilla.

Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard. Cover and set remaining gelatin mixture aside for raspberry layer. Lay plastic wrap directly on surface of custard; let cool. Pour over crust and refrigerate until set, about 2 hours.

Raspberry Layer:
Press raspberries through food mill or fine sieve to mask, remove seeds and make about 1 cup. Transfer to small saucepan; add sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar.

Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved. Chill until consistency of raw egg whites.

Whip cream; fold in raspberry mixture. Spread over custard; cover and refrigerate until set, about 4 hours. (Dessert can be covered and refrigerated for up to 2 days.) Cut into squares to serve with forks.
Makes 8 servings.
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Raspberry Glaze Pie

1 baked 9 inch pie shell
1-1/2 quarts raspberries
1 cup sugar
3 tablespoon Cornstarch
1/2 cup water
Few drops red food color, if desired
1 pk (3 ounces) cream cheese, softened

Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3 hours or until set.
Serves 8 
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In the July 23rd newsletter, Sandy in Bountiful was asking about the Buttermilk Glaze for the Apple Dapple Cake that I submitted recently. I should have been a little clearer in my directions. The only cake I have used it for is that particular apple cake, and as stated in the directions for baking the cake,

I always have used a 9x13 inch baking pan, so I leave it in the pan, but I have seen recipes where can use a 10 inch tube, or bundt pan, so I also suggested those choices. The recipe for the Buttermilk Glaze I included did say to remove cake from pan 1 hour after putting the glaze on. I would think, the glaze would harden some in that length of time and not stick to the rack, but since I use the oblong pan and don't remove the cake from pan, I can't say for sure.

One of the Nancylanders also suggested poking holes in the cake after removing it from the oven, and that way some of the glaze would seep into the cake. I thought that was a good idea. If you are in doubt, I would suggest you bake the cake in the 9x13 inch pan, as I do, and serve from the pan. I hope you will try it, as it really is delicious. It is also really good with the brown sugar glaze, that I included in the recipe.
I hope this helps?
Judy (in Alaska)

Jeanie recently asked what she could do with a
jar of poblano chilies, which I believe her husband bought by accident. I would use them in any recipe that calls for jalapeno chilies, such as the numerous Mexican recipes that were in the 7/23 newsletter. Use them in chili, tacos, enchiladas, Mexican lasagna, Mexican pizza or if they are not chopped, stuff them. You may need to adjust the amount you use in each recipe to make sure it is not too hot for your family's taste.
Robbie IN

This question is for Linda in NM. On your recipe for green chili enchiladas, what kind of tortillas do you use, flour, or corn, and how many do you need for this recipe? This sounds really good. I had some of the best food I ever ate when my husband and I were in New Mexico on vacation. Beautiful state, great food.
Thanks, Marsha Los Angeles, CA

Good morning Nancy and all Landers,
It is a beautiful morning here in Northern Wisconsin after having two weeks of over 90 degree temps. This is for gramaj - I am so sorry to confuse anyone about the
pickle relish in my Tartar Sauce Recipe. It is Sweet Pickle Relish and can be found in pickle section of grocery store. Get the smallest jar they have unless you really like the taste in your tartar sauce then get a bigger jar. I save the pickle relish jar and wash it up and then use it to store the tartar sauce in.
Dianne in Wisconsin

Does anyone know the recipe for
Brooklyn Joes marina sauce?

Our granddaughter is not vegan. She does eat cheese. One of my saving graces for her. I want to
thank Donna in KS and Emma from Montana for such a quick response to the request. I will try these and any others sent to Nancy’s. Such a wonderful group we have.
Sylvia in Fl

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Lubbock, Texas 79416

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