BLACK RASPBERRY FLAN
List of Ingredients:
1 cup Milk 1/2 cup Flour
1/3 cup Sugar A pinch of salt
3 Eggs 3 cups Black Raspberries
2 tsp. Vanilla
Directions:
Combine milk, 1/4 cup sugar, eggs, vanilla, salt and flour in a blender and mix thoroughly at high speed for 1 minute. Pour a thin layer of batter into a lightly buttered flan dish or deep dish pie plate. Cook over moderate heat until it sets. Remove dish from heat and spread with raspberries. Sprinkle remaining sugar over berries. Pour remaining batter over fruit. Bake in 350 degree oven 50-60 minutes until browned. Serve warm! Note: Flan is a custard pie that should be eaten almost immediately. Refrigerate leftovers.
BLACK RASPBERRY ICE CREAM
List of Ingredients:
1 1/2 quart Black raspberries OR enough to make 2 1/2 cups of pureed fruit
1 pint Heavy cream (or half/half)
3/4 cup Sugar
Juice of 1/2 lemon
Directions:
Puree raspberries. Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
Yield approximately 1/3 (yes, one-third) gallon.
Store tightly covered in the freezer.
BLACK RASPBERRY JELLY
List of Ingredients:
6 lb Black raspberries
7 cups Sugar
1 Tbsp. Freshly squeezed lemon juice
1 6 oz. bottle liquid pectin
Directions:
Wash raspberries in running water and crush them thoroughly; then simmer covered for 10 minutes. Put the fruit in a jelly bag and extract all juice possible. Measure 4 cups of juice. If there is less than 4 cups, add water to make this measure. Place raspberry juice, sugar and lemon juice in a preserving kettle and cook over high heat until it boils, stirring constantly. Immediately stir in the pectin. Then bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Ladle into hot, sterilized jars and seal immediately.
BLACK RASPBERRY COBBLER
List of Ingredients:
2 1/2 cups black raspberries
2/3 cup sugar
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) plus 2 tablespoons unsalted butter
1/2 cup heavy cream
Directions:
Preheat oven to 350 degrees.
Butter an 8×8 inch shallow baking dish. Place black raspberries in the dish and sprinkle with 1/3 cup of sugar.
In the bowl of a food processor combine flour, baking powder and salt. Add the stick of butter in pieces and pulse to create a lumpy mixture. Add cream and pulse until dough forms. Dough will be soft and sticky like a biscuit; if need be, add a splash more of cream. Spoon dough over black raspberries.
Melt remaining 2 tablespoons butter and drizzle over the mounds of dough. Sprinkle with remaining 1/3 cup sugar.
Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.
Serve with whipped sweetened cream. Serves 6 – 8.
Fruit Pops
Ingredients
4 cups fresh (or frozen) fruit – blueberries, strawberries, raspberries, peaches, cherries 1 , 6 ounce can frozen apple juice concentrate.
Directions: Place above into blender and whirl until well blended. Pour into 12 (3oz) paper cups. Insert a plastic spoon in the center of each cup and freeze until firm. To serve- push pops up from the bottoms then twist from cups.