Breakfast Raspberry Shortcake
Washington Red Raspberry Commission
- 1 cup rolled oats(quick or old-fashioned, uncooked)
- 1 cup flour
- 1/ 4 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. grated lemon peel
- 1/2 tsp. baking soda
- 1/4 cup(1/2 stick) margarine
- 2/3 cup buttermilk
- 1 8-oz. carton vanilla yogurt
- 2 cups frozen or fresh raspberries
Heat oven to 400 degrees. Lightly spray cookie sheet with no stick cooking spray or oil lightly. Combine oats, flour, 2 tablespoons sugar, baking powder, lemon peel and baking soda; mix well. Cut in margarine until crumbly. Add buttermilk. Mix just until moistened. Knead on floured surface 10 minutes. Place on prepared cookie sheet. Form into 8-inch circle. Bake 15 to 20 minutes or until golden brown. Top with yogurt, red raspberries, and remaining 2 tablespoons sugar. Yield: 8 servings.
Berry Smoothie Shake
Washington Red Raspberry Commission
- 1 cup frozen raspberries
- 1 cup cold skim milk
- 1 cup plain low fat yogurt
- 2 Tbsp. honey
- 1 banana
- 1/4 tsp. vanilla
- 6-8 crushed ice cubes
Place berries and 1/2 cup milk in blender. Blend on high for one minute until smooth. Add remaining milk, yogurt, honey, banana and vanilla. Beat for another minute. Add crushed ice cubes. Blend slowly until smooth. Yield: 3 1/2 cups.
Berry Ice Cream
Cooking with Fruit, by Marion Gorman
- 2 cups whole blackberries or raspberries, pureed and strained to remove seeds
- grated rind of one lemon
- 2 Tbsp. honey
- 3 eggs
- ½ cup light honey
- 2 tsp. vanilla extract
- 2 cups heavy cream
- 2 cups whole milk
Mix pureed fruit with lemon rind and honey, and chill. Beat eggs until light and frothy. Add honey and beat until thick. Add heavy cream and milk. Pour into drum of ice cream maker and process. For ice cream mixed with fruit: when ice cream is almost firm, add fruit puree and continue processing until firm. Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0°F.
For fruit swirl ice cream: process ice cream until firm. Remove paddle. Add fruit puree and mix with long wooden spatula, leaving it in swirls. Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0°F.
Berries & Green Salad
- 8 cups torn mixed greens
- 3 cups raspberries, halved strawberries, blueberries, sliced peaches, nectarines and/or plums
- 2/3 cup raspberries or strawberries
- 1 Tbsp. honey
- 1/2 cup plain yogurt
- 1 Tbsp. white wine vinegar
- Toasted sliced almonds, optional
Gently toss greens with 3 cups desired berries or fruit in salad bowl. For dressing place the 2/3 cup berries in a blender container or food processor bowl with the honey; blend or process until smooth. Combine blended berries, yogurt, and vinegar. Drizzle over greens and fruit; toss. Sprinkle each serving with nuts, if desired. Serves 6.
ROYAL RASPBERRY CAKE
List of Ingredients:
2 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. baking powder
1/3 cup butter, room temperature
1 cup sugar
1 egg, room temperature
1 cup milk, room temperature
1 tsp. vanilla
3 1/2 cups fresh or frozen (unthawed) raspberries, whole, unsweetened
Glaze:
1 1/2 cups confectioners’ sugar
2 Tbsp. cream or milk
1 tsp. vanilla
Directions:
Stir together first three ingredients in a bowl with wire whisk; set aside. Cream softened butter with mixer; add sugar gradually, beating well after each addition until mixture is fluffy and light. Stir in egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well afer each addition. Spread cake batter in greased, floured 13x9x2-inch baking pan. Spread the berries evenly over top of batter. Bake at 350 degrees for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients, spread over cake, leaving berries exposed. Serve warm, with vanilla ice cream. Yield 16-20 servings.
COOL RASPBERRY SOUP
www.raspberryblackberry.com
List of Ingredients:
20 oz. frozen raspberries, thawed, or use fresh raspberries
1 1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 tsps ground cinnamon
3 2 whole cloves
1 Tbsp. lemon juice
1 carton (8 oz) raspberry-flavored yogurt
1/2 cup sour cream
Directions:
In a blender, puree raspberries, water, and wine (if desired). Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves. bring just to a boil over medium heat. Remove from the heat, strain, and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings.
Raspberry Salsa Courtesy of Divino’s Café, Vancouver, BC, from British Columbia Raspberries, at www.bcraspberries.com
List of Ingredients:
2 cups raspberries, fresh or frozen
½ tsp. cumin
½ bunch cilantro, chopped (also called coriander or Chinese parsley)
¼ cup green onion, finely sliced rounds
1 medium jalapèno pepper, de-stemmed and finely chopped
3 Tbsp virgin olive oil
Pinch of salt
Ground black pepper
Directions
Put all ingredients into mixing bowl and mix, breaking up the raspberries while mixing.This salsa is an excellent complement to fish, chicken or pork
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.