July 21, 2016 at 2:54 p.m.
1 c. fresh raspberries
3/4 c. plus 2 T. sugar, divided
1/4 c. butter, softened
1/2 t. each, almond and vanilla flavoring
2-1/4 c. flour
3 t. baking powder
1/2 t. salt
1 c. half and half cream
1 c. finely chopped white or vanilla chips
2 T. brown sugar
In a small bowl, gently toss the berries with 1/4 c. sugar; set aside. In a large mixing bowl, cream butter and 1/2 c. sugar. Beat in egg and flavorings. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with cream.âGently stir in berries and chips.
Fill 12 greased or paper-lined muffin cups three fourths full.âCombine brown sugar with remaining sugar; sprinkle over batter. Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean.âCool for 10 minutes before removing from pan to a wire rack.âServe or if cold, put them in the microwave for just 10 seconds. Makes one dozen muffins.
2 c. crushed vanilla wafers
1/4 c. butter or margarine, melted
1 qt. vanilla ice, softened
1- 8 oz. sour cream
1 T. grated lemon peel
2 c. fresh or frozen unsweetened raspberries, blackberries, blueberries or small whole strawberries
In a small bowl, combine wafers and butter. Press half of mixture on bottom of eight inch square baking pan. In a large bowl, stir together ice cream, sour cream and lemon peel. Gently fold in raspberries. Carefully spoon over wafer mixture in pan, smoothing top. Sprinkle with remaining wafer mixture.
Cover and freeze at least four hours until firm. Let stand at room temperature for 15-20 minutes before cutting. Cut into squares. Makes nine servings.
1 regular size pkg. yellow cake mix
2-1/2 c. quick cooking oats
3/4 c. butter, melted
1-12 oz. jar seedless raspberry preserves
1 T. water
In a large bowl, combine the dry cake mix, oats and butter until crumbly. Press three cups of crumb mixture into a greased 9x13 inch baking pan.âBake at 350 degrees for 10 minutes. Cool on wire rack for five minutes.
In a small bowl, stir the preserves and water until blended. Using a teaspoon, make small ‘blobs’ here and there over crust. Carefully spread to cover crust. Sprinkle with remaining crumb mixture. Bake 25-28 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Makes 12-15 bars
This raspberry pie is a delight for those who are diabetic.
1/4 c. sugar
1 T. corn starch
1 c. water
1 pkg. sugar free raspberry gelatin
4 c. fresh raspberries
1-8 inch reduced-fat graham cracker crust
1 c. nonfat whipped topping
In a small saucepan, combine sugar and cornstarch. Add water and bring to a boil, over medium-high heat, stirring constantly. Cook and stir for two minutes. Remove from heat; stir in gelatin until dissolved, being sure the gelatin is completely dissolved. Cool for 15 minutes. Place berries in the crust; slowly pour gelatin mixture over berries. Refrigerate until set, about three hours. Garnish with whipped topping. Makes six to eight servings.
Thought for the Day: You can complain because the rosebushes have thorns... or you can rejoice because the thorns have roses.
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