I received a letter from a couple of readers telling me they enjoy the recipes using fresh fruit, and hope that I plan to include some using raspberries. So, here’s a couple to try. Also, I need your help. Some of our raspberries are ready and I’ve had several requests for recipes using them. Any recipe you have that your family considers their favorite would be wonderful. I make coffee cake, jams and jellies, but would love to try something new. And think about what to do with our apples this year. I will definitely be making some canned apple pie filling, and probably freezing some, but what else can we do with apples? I need you and look forward to hearing from you.
1 1/2 cups all-purpose flour
3/4 cup white sugar
3/4 cup butter, softened
1 1/2 cups fresh or 1-10 ounce package frozen raspberries, thawed
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup mini semi-sweet chocolate chips
Directions: Preheat oven to 350 degrees F. Mix the flour, sugar and butter or margarine. Press into the batter of a 13×9 inch ungreased baking pan. Bake at 350 degrees F for 15 minutes. Mix the raspberries, orange juice, and cornstarch in a 1-quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top. Bake at 350 degrees F for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2×1 inch squares.
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups raspberries
Directions: Preheat oven to 350 degrees F. Grease a 9×9 inch baking dish. In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
Bake in preheated oven 35 to 40 minutes, until top is firm. With this cobbler recipe, you can substitute 2 cups of any kind fruit. Excellent with any you choose. I would like to thank you for letting me know the type of recipes you would like to see. Keep writing, have a great week, and we’ll talk more next time.
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, ME 04730.
