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Well, it’s been strawberry and blueberry recipes. Now we’re in another wonderful fruit season….raspberries.

I have the pleasure of picking the beautiful red raspberries at one of our son and daughter-in-laws homes. Is it a pleasure?  Absolutely. Dealing with thorns and mosquitoes isn’t exactly a pleasure but I wear a long sleeved shirt and jeans so there’s not much left to spray except my neck and ears. The “skeets” don’t come close …neither does anyone else!  Not only are there scads of red raspberries but there are also a lot of blackberry bushes loaded with berries. There is a lot of beautiful fruit to be used in a number of ways. I had frozen strawberries and blueberries and now with the raspberries I’m ready to make a couple batches of triple-berry jam for slathering on toast, pancakes or waffles. Some jars of jam are given to family and some given to friends as a little edible Christmas or birthday gift. All and all we are gifted to have fruits and veggies to share in some way or another.      
                          
How about raspberry recipes today?

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This is such a tasty and pretty dessert. Top each serving with a few berries and a mint leaf to “dress it up.”

FROZEN RASPBERRY DESSERT
2 c. crushed vanilla wafers  (can use graham cracker crumbs)
1/4  c. butter, melted
1 qt. vanilla ice cream, softened
1 c. “lite” sour cream (can use regular if you prefer)
1 T. grated lemon peel,( can substitute 1 t. lemon juice)  
2 c. fresh raspberries

In a small bowl, combine wafers and butter. Press half of the mixture onto the bottom of an 8-inch baking pan. In a large bowl, stir together ice cream, sour cream and lemon peel. Fold in berries, carefully  spreading mixture over crust. I drop “blobs” here and there for easier spreading. Sprinkle with remaining crumbs.
Cover and freeze at least 4 hours or until firm. Remove from freezer and let sit 10 minutes before  cutting.  Makes nine servings.

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FRESH
RASPBERRY PIE
1 – 8-inch ready made graham cracker crust
1/4 c. sugar
1 T. cornstarch
3/4 c. plus 2 T. water, warmed
1- 3 oz. pkg. raspberry sugar-free gelatin
4 c. fresh raspberries
1/2 c. “lite” whipped topping

In a saucepan, combine sugar and cornstarch, mixing well; stir in water. Over medium heat bring to a boil, stirring constantly. Cook and stir for 2 minutes. Remove from heat; stir in gelatin until dissolved. Be sure all of gelatin is dissolved. Cool 25 minutes. Spread berries into crust; slowly pour gelatin mixture over berries. Refrigerate 3-4 hours or until firm. When ready to serve, top it with a large dollop of whipped topping. Put a berry on top, if you wish.  Makes 6 servings.  Note:  You can substitute canned whipped cream or whip up a 1/2 pt. of whipping cream  You probably will have leftover fresh whipped cream….maybe not, but if you do, put it in a container with a tight fitting lid, put it in the fridge and it will stay whipped for a day, maybe two. You can put fresh fruit in a dish and top it with the  leftover whipped cream or take a good tablespoonfu, open your mouth…it will slide easily down your throat….yummy.  (What is wrong with you, Alice. I just like to have a little fun and I can talk to you this way but I don’t do e-mail so just laugh…it’s good for us.

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Looking at the name of this recipe may not sound like something you would like to make. It’s one of many chicken breast recipes using two of my favorite ingredients and I wasn’t sure how the combination would taste. I found out it’s a delicious way to fix chicken breasts I hope you will try it.

RASPBERRY 
CHICKEN
8 medium skinless chicken breasts
2 T. flour
1-1/2 T. butter or margarine
1 T. canola or vegetable oil
6 T. raspberry vinegar
1/2  to 3/4 cup chicken broth
1/2 c heavy cream (whipping cream)
Fresh raspberries for garnish

Coat chicken with flour. Melt butter in a large skillet; add oil. Brown chicken over medium-high heat turning once.  Remove chicken to a plate, cover with foil. Add vinegar and broth to skillet; stir over low heat until combined. Add chicken; simmer, uncovered until chicken tests done, about 12-15 minutes. Remove chicken to serving  platter; cover with foil to keep warm. Add cream to skillet; boil sauce over medium heat until slightly thickened, about 20 minutes, stirring occasionally. Pour sauce over chicken; garnish with raspberries. Serve immediately. Makes  8 servings. About raspberry vinegar…. a small bottle isn’t very expensive and you can use it in a homemade dressing as in the recipe below.

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LETTUCE WITH 
RASPBERRY 
DRESSING
6 c. leaf, Romaine or iceberg lettuce, washed, drained well (Use a salad spinner if you have one. If you don’t, damp off the lettuce with paper towel.)
1/2 c. coarsely chopped walnuts, pecans or sliced almonds

Raspberry Dressing:
1/3 c. olive oil for salads, canola oil or vegetable oil
3 T. sugar
2 T. raspberry vinegar
1 T. sour cream
1 t. Dijon mustard
1/2 c. fresh raspberries

In a deep bowl, whisk together all dressing ingredients except raspberries. Fold in berries; refrigerate for at least 1 hour. Meanwhile tear lettuce leaves into small pieces. (I hate when lettuce leaves are so big you have to cut them with a dinner knife.)  Put lettuce in a glass bowl; add choice of nuts. Toss with dressing. Top with some fresh raspberries as a garnish. Makes 6 servings of lettuce and 3/4 c. of dressing.

Thought for the Day: I’ve learned that everyone you meet deserves a smile… easy to do and you might get a smile back. Maybe not, but maybe, just maybe you have put a little spark in someone’s heart.

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