Razzle Dazzle With Delectable Raspberries

One of my all time favorite fruits; raspberries, delicious and juicy.  I could eat them morning, noon and night and everywhere in between.  Raspberries are also known as Rubus idaeus and the raspberry belongs to the same botanical family as the rose and blackberry.  They are great for you to consume as they contain more vitamin C than oranges, are high in fiber, low in calories and you get a good dose of folic acid eating them.  High in potassium, vitamin A and calcium.  I have heard that drinking raspberry leaf tea shortens the second stage of a pregnant woman's labour.  Did you know that in the late 1950's raspberries were brought down from Scotland to London on a stream train known as the Raspberry Special.  Raspberries have been cultivated in England and France since the 1600's.  There are over 200 species of raspberries.  You are most likely familiar with the pinkish colored raspberries, but they also come in red, purple, gold and black.  The gold ones are the sweetest variety, I just bought a couple of containers of them and they are very sweet.  When my husband and I owned our Victorian farmhouse/property we had a few rows of raspberries growing and I would go out barefooted in the morning mist and pick those beauties for breakfast, pop one in my mouth and one in the basket.  Now that is one of life's simplest pleasures!

The loganberry is a cross between the raspberry and blackberry and the boysenberry is a cross between red raspberries, blackberries and loganberries.  As you most likely already know they have many many seeds, up to an average of 100 to 120 seeds per berry.

I have read in some types of Christian art, the raspberry is the symbol for kindness.  The red juice was thought of as the blood running through the heart, where kindness originates.  In the Philippines, if you have a raspberry cane from the outside of your house, evil spirits are supposed to be deterred and in Germany, raspberry canes would be tired to the horse's body in the belief that it would calm them down.  Raspberries in the past have been used to clean the teeth and were used as a cure for sore eyes.  Raspberries don't ripen after they have been picked, like so many other fruits do.  There are so many delicious recipes that raspberries are perfect for and one of my favorites is raspberry and lemon scones.

I hope you enjoy the recipes listed below and all eggs will be large unless otherwise noted.

Raspberry and Lemon Scones

2 cups all purpose flour
2 fresh lemons, zested
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter, frozen
1/2 cup lemon Greek yogurt
1 egg
1 tsp. pure vanilla extract
1 cup fresh raspberries
Glaze
2 Tbl. fresh lemon juice
3 Tbl. unsalted butter, melted
1 cup powdered sugar
1/2 tsp. pure vanilla extract

Preheat oven to 400 degrees.  Line baking sheet with parchment paper.  Into a bowl combine sugar and zest, mixing with your fingers.  Add the flour, baking powder and salt, mixing to combine.  Grate the frozen butter into the flour mixture and with a pastry blender mix to coarse crumbs.  Into a small bowl whisk the yogurt, egg and vanilla to smooth.  Stir yogurt mixture into flour mixture and gently fold in raspberries.  Gently form the dough into a ball.  Place dough onto lightly floured work surface and pat into a 7-inch circle about 3/4-inch thick.  With a sharp knife cut into 8 triangles and place on baking sheet 1-inch apart.  Bake about 15 to 17 minutes, remove to cooling rack.  Glaze; into a bowl mix the melted butter, powdered sugar vanilla and lemon juice whisking to smooth.  Dip the tops of scones into glaze and place back onto cooling rack to harden.

Raspberry Stuffed French Toast - remember when stuffed French toast was all the rage, well it still is

1 loaf French bread, sliced lengthwise, but not all the way through
2 (8 oz.) packages cream cheese, soft
1/2 cup raspberry jam
1 cup fresh raspberries
1 Tbl. sugar
4 eggs
1 cup whole milk
1 tsp. pure vanilla extract or you can use almond
1 tsp. cinnamon
2 Tbl. butter
Powdered sugar

Filling; into a bowl of electric mixer add cream cheese and raspberry jam, blending to combine.  Place raspberries in to a separate bowl and add sugar, stirring to combine.  Spread the cream cheese mixture thickly over bottom and top sides of bread and then add raspberries on top of cream cheese.  Into a deep bowl whisk the eggs, milk, vanilla and cinnamon.  Into a large saute pan melt butter.  Place on the top portion of the bread and slightly smash together. Slice bread into about 6 sections.  Dip each section into the custard mixture so it absorbs the custard.  Add sections to pan and cook about 5 minutes per side until golden.  Remove to serving platter and dust with powdered sugar.  Note; you can also use other types of bread such as thick cut Texas style bread.

Raspberry Quick Bread

1 1/2 cups all purpose flour
2 tsp. baking powder
pinch of salt
1 cup buttermilk
1 1/4 cups sugar
3 eggs
2 tsp. fresh lemon zest
1 large lemon, juiced
1/2 tsp. pure vanilla extract
1/2 cup vegetable oil
1 cup fresh raspberries
2 Tbl. raspberry liqueur
2 Tbl. sugar

Preheat oven to 350 degrees.  Butter and line loaf pan with parchment paper so ends hang over edge of pan.  Into a bowl whisk the flour, baking powder and salt.  Into another bowl whisk the buttermilk, sugar, eggs, zest and extract. Mix the dry ingredients into the wet ingredients to just combine.  Fold in the vegetable oil and pour into pan.  Into a blender add the lemon juice, raspberries, liqueur and sugar blending to smooth.  Drizzle 2 Tbl. of raspberry mixture over batter and with a toothpick swirl into the batter.  Bake for 40 to 50 minutes.  Strain the remaining sauce into a saucepan and add 1/3 cup sugar cooking and stirring to dissolve sugar.  Cool.  When bread is done remove to cooling rack and let cool. Serve remaining sauce over slices of bread if desired.

Raspberry Freezer Jam - one of my very favorites - I love, love, love freezer jam and make it all the time.  A restaurant in Edmonds, WA; Claires makes some of the best.

6 cups fresh raspberries (firm and not too overripe)
5 1/4 cups sugar
1 box Sure Jell Fruit Pectin
3/4 cup water
A few clean glass jars or plastic jars with lids (about 7)

Wash the jars in hot soapy water and rinse in hot water, let air dry on a clean kitchen towel.  This also means the lids.  Into a large bowl add the berries and lightly mash, you want them slightly chunky.  Measure out exactly 3 cups of mashed berries and pour into another bowl.  Gradually stir in 1 cup sugar and stir to dissolve, add just one cup of sugar at at time then mixing until you use all the sugar.  Let stand 10 minutes.  Into a small saucepan stir together the Sure Jell mix with 3/4 cup water.  Bring to a boil over high and boil 1 minute, stirring constantly. Remove from heat.  Stir in pectin mixture into berry mixture, stirring constantly to completely dissolve.  Pour jam into containers leaving 1/2-inch space at top of container.  Allow jam to rest room temperature 24 hours before freezing.  It usually lasts up to 3 weeks in refrigerator and up to 1-year in freezer.

Raspberry Ricotta Dip - great on toasted bagels, muffins or use to dip apples or other fruits

1 cup ricotta cheese
3 Tbl. plain yogurt
3 Tbl. raspberry jam (good quality, I like St. Dalfour)
1/4 tsp. pure vanilla extract
2/3 cup fresh raspberries

Into a bowl whisk the ricotta, yogurt, jam and vanilla to smooth consistency.  Stir in raspberries to blend.  Cover and refrigerate to chill.

Raspberry Barbecue Sauce

1 1/2 cups fresh raspberries

1 small red onion, minced

3 garlic cloves, minced

3 Tbl. brown sugar

1/2 cup cider vinegar

1 cup cold water

1 Tbl. balsamic vinegar

1/4 cup raspberry jam

2 Tbl. molasses

1 tsp. fresh lemon juice

2 tsp. mustard powder

1/2 tsp. red pepper flakes

salt and freshly ground black pepper

Into a saucepan add a drizzle of oil, along with onions and cook stirring for a few minutes to soften, add garlic and cook stirring to soften.  Add brown sugar cooking and stirring to dissolve,  Add remaining ingredients and with a potato masher, mash the fresh raspberries cooking for about 15 minutes, taste and adjust flavorings.  With an immersion blender, blend to smooth consistency.

Chicken Salad with Raspberries

1 lb. boneless, skinless chicken breasts

salt and freshly ground black pepper

1/3 cup mayonnaise

2 Tbl. mango chutney

1 Tbl. fresh lemon juice

1 1/2 tsp. curry powder

1/4 tsp. ground ginger

1/4 cup golden raisins

2 celery stalks, thinly sliced

3 scallions, thinly sliced on diagonal including green part

1 1/2 cups fresh raspberries

1/2 cup macadamia nuts, rough chop

Note; you can either poach the chicken breasts until cooked through or you can brush them with a touch of oil, season with salt and pepper then saute them until cooked.  After they are cooked cool them and cut into small pieces.  Into a large bowl add the mayonnaise, chutney, lemon juice, curry, and ginger whisking to combine.  Add cooled chicken, raisins, celery, scallions and gently fold in raspberries.  Cover and chill.  When ready to serve, stir in the nuts.  Taste and adjust flavorings.  Serve on croissants, or on top of a lettuce salad, in pita bread or however you enjoy.  

Simple and Delicious Raspberry Vinaigrette

1/2 cup canola oil

1/2 cup frozen raspberries

3 Tbl. raspberry vinegar

2 Tbl. raspberry jam

1 Tbl. honey

1 Tbl. Dijon

1 tsp. poppy seeds

Place ingredients into a blender and pulse to smooth.  

Raspberry Fluff Salad

2 cups mini marshmallows

1 (3.4 oz.) box instant white chocolate pudding mix

1 (32 oz.) container of vanilla yogurt (use a good quality)

1 (8 oz.) container of Cool Whip, slightly thawed

1 (12 oz.) package frozen raspberries

Into a large bowl mix the yogurt and pudding mix stirring to completely blend.  Fold in Cool Whip, marshmallows and raspberries.  Cover and refrigerate about 30 minutes.  Remove and with a spatula fold the ingredients together several times to incorporate.  Pour into a pretty serving bowl and garnish with a fresh mint leaf or a scattering of fresh raspberries.

Raspberry and Spinach Salad

2 cups fresh raspberries

3/4 walnuts or pecans, toasted and rough chopped

2/3 cup blue cheese, crumbled

10 cups baby spinach, rinsed and spun dry

Dressing

3 Tbl. white balsamic vinegar

2 Tbl. blueberry preserves (I like St. Dalfour)

2 tsp. Dijon

salt and freshly ground black pepper

1/4 cup canola oil

Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings.  Salad; onto a serving platter add spinach and drizzle with dressing tossing to combine.  Scatter on berries, nuts and blue cheese, drizzle over more dressing.

Grilled Steak with Raspberries and Blackberries

1 1/2 lbs. sirloin, about 1-inch thick

salt and freshly ground black pepper

1/3 cup balsamic vinegar

2 shallots, finely minced

1 cup fresh raspberries

1/2 cup fresh blackberries

2 Tbl. honey

2 tsp. fresh thyme, chopped

1 Tbl. butter

Heat grill and brush with oil.  Season steak with salt and pepper.  Grill steak to desired doneness, remove and let rest for 10 minutes before slicing.  Sauce; into a saucepan add vinegar and shallots cooking and stirring occasionally for about 5 minutes to reduce.  Stir in berries, thyme, honey and 1 Tbl. water.  Bring to a simmer and cook about 10 minutes and sauce thickens.  Slice the meat against the grain and place onto a platter.  Any accumulated drippings from meat add to sauce and stir.  Add the butter to the sauce and stir to melt, taste and season with more salt or pepper if needed.  Spoon sauce over meat.

Slow Cooker Raspberry Chicken in Spicy Sauce

2 1/2 lbs. chicken breasts, boneless and skinless

Sauce

2/3 cup brown sugar

2 tsp. mustard powder

1 1/4 cups ketchup

1/2 cup red wine vinegar

1 Tbl. Worcestershire sauce

1 large white onion, sliced

1 cup fresh raspberries

1/4 cup raspberry jam

2 chipolte peppers in adobo sauce

1 Tbl. garlic powder

1/2 tsp. smoked paprika

salt and freshly ground black pepper

Rinse chicken in cold water and pat dry with paper towels.  Add sliced onions to slow cooker and top with chicken breasts.  Into a bowl whisk the brown sugar, mustard, ketchup, Worcestershire, chipolte peppers and sauce, raspberries, jam, garlic powder, smoked paprika, salt and pepper.  Taste and adjust flavorings.  Pour over chicken.  Cook on low for 8 hours.  Remove chicken and shred, add back to slow cooker.  Continue cooking about 20 more minutes.  Taste and adjust flavorings.  Toast buns, top with shredded chicken with some sauce to each bun.  Top with crisp coleslaw and enjoy!  Serve with potato salad and baked beans.

Raspberry Grilled Cheese Sandwiches - I know it sounds odd, but it's delicious.  Had something similar at a restaurant and loved it.

1 round package goat cheese

2 cups fresh raspberries

honey

raspberry jam (good quality)

1 loaf country bread, sliced into thick slices

butter

Into a bowl add the goat cheese and drizzle in some honey, mixing to combine.  Place the slices of bread onto work surface and spread goat cheese mixture on all the bread.  Into a bowl pour the berries and lightly mash with a fork, stir in jam.  Spread jam mixture over one side of half of the bread.  Spread sandwiches with butter both sides.  Heat a griddle or large pan over medium heat.  Add sandwiches and grill to melt cheese and get each side golden brown and crunchy.  Remove to work surface and slice, place on serving platter.   

Raspberry Chicken

4 boneless chicken breasts

2 cups fresh raspberries

3 oz. balsamic vinegar

2 tsp. fresh orange zest

1/4 cup raspberry jam

2 Tbl. white wine vinegar

salt and freshly ground black pepper

1 Tbl. butter

Place chicken between plastic wrap and pound to flatten.  Sprinkle with salt and pepper.  Into a large saute pan, add a drizzle of oil and add chicken cooking to browned on each side.  Remove chicken to plate and keep warm.  Into the pan add vinegar and white wine, bring to a boil and reduce heat, stir in jam, zest and fresh raspberries, slightly mashing a few of the berries, taste and add salt and pepper.  Place chicken back into pan along with any pan juices and cook a few more minutes, basting sauce over chicken. Stir in the butter to melt.  Remove chicken to serving platter and pour over sauce.

My Oh My Do I Love Raspberry Pie

1 pastry for single crust pie
Raspberries
3/4 cup sugar
3 Tbl. cornstarch
5 cups fresh raspberries
1/4 cup Chambord
Cream cheese mixture
1 (3 oz.) package cream cheese, soft
1/4 cup powdered sugar
1/2 tsp. pure vanilla extract
pinch of salt
Whipping Cream
1 cup heavy whipping cream
2 Tbl. powdered sugar
1 tsp. Chambord
Fresh raspberries (garnish)

Preheat oven to 375 degrees.  Roll your pastry dough out into a 12-inch circle.  Place into a 9-inch pie plate and trim edges, fold under extra pastry for crust and crimp edges.  Filling; into a large bowl add sugar and cornstarch whisking to combine.  Add raspberries, Chambord and toss gently.  Pour mixture into pie shell.  Cover edge of pie with foil and bake about 30 minutes, remove foil and back an additional 30 minutes.  Remove to cooling rack.  Note:   I would suggest placing pie onto a baking sheet before putting into oven in case you have bubble overs.  Cream cheese mixture;  into a bowl add cream cheese and beat to smooth, beat in powdered sugar, vanilla and salt.  Whipping cream;  into another bowl beat whipping cream, add powdered sugar and Chambord beating to just stiff peaks. Fold about 1/3 cup of the whipped cream into the cream cheese mixture, then fold in remaining whipped cream.  Spread the topping over top of cooled pie and sprinkle on fresh raspberries.

Raspberry Sorbet

5 cups fresh raspberries

1 cup cold water

1 1/2 cups sugar

1 tsp. pure vanilla extract

2 Tbl. fresh lemon juice

Into a food processor add water and raspberries, pulse to a smooth consistency.  Place mixture through a fine mesh strainer over a large bowl and press with a spatula or back of wooden spoon to remove seeds.  Discard anything left in strainer.  Add the sugar, vanilla and lemon juice whisking to dissolve sugar.  Freeze according to your ice cream makers instructions. 

Raspberry Fool - an English dessert

3 cups fresh raspberries
2 Tbl. sugar
2 Tbl. Chambord
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Shortbread cookies, slightly crushed

Into a bowl add the berries, sugar and Chambord, let stand about 10 minutes, then with a fork lightly mash.  Whipped cream; into a bowl of electric mixer beat cream, add powdered sugar and vanilla beating to stiff peaks.  With a rubber spatula fold in half of the pureed fruit into the whipped cream, you still want to see swirls.  Fold in remaining fruit, so you still see the swirls.  Place into pretty dessert glasses and sprinkle on some crushed shortbread cookies.

Raspberry Cheesecake Bars

1 1/4 cups all purpose flour

1/2 cup brown sugar, packed

1/2 cups sliced almonds, finely chopped

1/2 cup butter

2 (8 oz.) package cream cheese, soft

2/3 cup sugar

2 eggs

3/4 tsp. almond extract

1 cup raspberry preserves

1/2 cup flaked coconut

1/2 cup sliced almonds

Preheat oven to 350 degrees.  Into a bowl combine flour, brown sugar, and finely chopped almonds. Cut in shortening until mixture resembles fine crumbs.  Set aside 1/2 cup of crumb mixture.  Crust; press remaining crumb mixture into the bottom of a 13x9 baking pan.  Bake for 12 to 15 minutes.  Into a bowl of electric mixer beat cream cheese, sugar, eggs and almond extract until smooth.  Spread over hot crust and bake for about 15 minutes.  Into a small bowl combine reserved crumb mixture, coconut and sliced almonds.  Spread preserves over hot cream cheese layer and sprinkle coconut mixture over preserves, baking for about another 15 minutes.  Remove to cooling rack to cool. Chill in refrigerator about 3 hours before slicing into bars.  Store in refrigerator.

Easy Raspberry Chocolate Raspberry Ice Cream

Swirl
2 cups frozen raspberries
1/2 cup water
1/4 cup sugar
Ice Cream
2 cups heavy whipping cream
1 (14 oz.) can sweetened condensed milk
3 Tbl. cocoa powder
4 oz. dark chocolate

Swirl; place 1 cup of frozen berries, water and sugar into a saucepan and bring to a boil.  Stir in rest of frozen berries, lover heat and simmer 10 minutes.  Use an immersion blender and blend to smooth.  Let cool completely.   Ice cream; chop the dark chocolate into small pieces.  Pour the whipping cream into a bowl of electric mixer and mix to soft peaks.  Remove and with a spatula fold in the sweetened condensed milk and cocoa powder. Once incorporated, gently stir in most of the chopped chocolate, reserving some for the top.  Spoon 1/2 of the ice cream mixture into a 9x5 loaf pan and drizzle with half of the raspberry swirl and with a spoon swirl this around.  Top with remaining ice cream mixture and repeat the raspberry swirl.  Top with reserved chocolate pieces.  Cover and freeze overnight.

Raspberry Crumble Bars

Crust/Topping
2 1/2 cups all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup light brown sugar, packed
1/4 cup sugar
1/2 cup unsalted butter, soft
Raspberries
1 cup fresh raspberries
1/4 cup sugar
2 tsp. fresh lemon zest
2 tsp. cornstarch
Glaze
1 cup powdered sugar
fresh lemon juice

Preheat oven to 375 degrees.  Spray an 8x8 baking dish with cooking spray.  Into a large bowl add flour, baking soda, salt, and brown sugar whisking to combine.  Add butter and with fingers combine, it will resemble small crumbs.  Raspberries; into a bowl add sugar, lemon zest and cornstarch and mix with electric mixer to combine.  Place 3/4 of the crumb mixture into the pan and press evenly to create crust.  Spread raspberry mixture over crust and sprinkle on remaining crumbs and press down lightly.  Bake for about 30 minutes or until crust is lightly golden brown.  Glaze; into a bowl add powdered sugar and whisk in enough lemon juice to drizzling consistency.  Remove pan to cooling rack to cool, drizzle with glaze, then cut into squares.  

Bon Appetit

“Trust in the Lord with all your heart, and do not lean on your own understanding.” 

- Proverbs 3:5

“Delight yourself in the Lord, and he will give you the desires of your heart. Commit your way to the Lord; trust in him, and he will act. He will bring forth your righteousness as the light, and your justice as the noonday.” - Psalm 37:4-6.

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“He is not afraid of bad news; his heart is firm, trusting in the Lord.” - Psalm 112:7

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“But overhearing what they said, Jesus said to the ruler of the synagogue, “Do not fear, only believe.” - Mark 5:36

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