Up Berries

Recipes

Grandma’s Fresh Raspberry Pie

(Courtesy of Lillie Sullivan)

*Boil 1 cup water with 1 cup berries for 2 or 3 minutes. Mix flour, corn starch, sugar and salt with ¼ cup water. Add to boiled water and berries. Cook and stir until thick. Remove from heat and add butter. Cool.
*Put 2 cups berries in baked pie shell. Pour cooled berry mixture over top. Chill. Top with whipped cream.

Raspberry Butter Braid

Yield: 2 loaves

INGREDIENTS

DIRECTIONS

Scald milk in heavy, medium saucepan. Add butter, sugar, and salt. Let stand until butter melts. Pour mixture into large bowl. Cool to 105 to 115 degrees. Sprinkle yeast over 1/4 cup warm water in small bowl; stir to dissolve. Let stand 10 minutes at room temperature.

Add yeast mixture and 1 beaten egg to milk mixture. Stir in enough flour, 1/2 cup at a time, to form soft, slightly sticky dough. Lightly grease large bowl. Add dough, turning to coat. Cover bowl with kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Grease two heavy large cookie sheets. Turn dough out onto lightly floured work surface and knead until smooth, 2 minutes. Divide dough in half. Divide each half into 3 pieces. Roll each piece out between hands and floured surface to 18 inch long rope. Using a rolling pin, roll each rope flat, into about, a 3 inch wide strip.

Spoon about 2 tablespoons of raspberry jam down the length of each strip. Fold dough over filling to seal in jam in the ropes. You can brush the edges of the dough with a bit of water to help seal the dough.

Arrange 3 ropes side by side on 1 prepared sheet. Braid ropes. Pinch ends together and tuck under loaf. Repeat process with remaining 3 ropes on second cookie sheet for second loaf. Cover each loaf with kitchen towel and let rise in warm draft-free area until almost doubled in volume, about 1 hour.

Preheat oven to 350°F. Brush egg wash over loaves. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 20 - 25 minutes. Transfer to racks and cool.

Raspberry Vinaigrette

Soak the berries in the vinegar for 30 minutes. Strain vinegar by pushing berries against a strainer with spoon. In small bowl, whish 1/4 cup of raspberry vinegar, 1 clove minced garlic, 1 clove minced shallot, and 1 tblsp. Rosemary (finely chopped). Whisk in 1 cup of fruity olive oil, salt and pepper to taste,

Raspberry Tip:

To freeze raspberries, do NOT wash them. Spread them out on a cookie sheet lined with wax paper and place in the freezer. When the berries are frozen, transfer them to bags and return to the freezer. When you are ready to use them, place the berries into a colander, give them a light rinse with water and allow to thaw.

 

Chocolate Raspberry Torte (9-inch Springform pan)

-TORTE
-SAUCE

Preheat oven to 350E. Brush inside of springform pan with small amount of melted butter. Dust with flour and tap out excess from pan. Grind up nuts, combine with 1/4 cup sugar until mixture is flour-like. In medium saucepan, over low heat, stir together remaining butter and cream. Add chocolate. Stir gently until melted and remove pan from heat. Stir in nut mixture and ½ cup of raspberries. In large bowl, beat egg yolks until thick and creamy. Add to chocolate mixture. In another bowl, beat egg whites until stiff. Gradually add remaining 1/4 cup sugar. Gently fold egg whites into the chocolate mixture. Pour batter into springform pan. Bake 60-70 minutes, until knife inserted in center comes out clean. Allow pan to cool on rack. When cooled, remove the springform ring. While cake continues to cool, make sauce. Puree remaining raspberries in blender. Strain with mesh or cloth if desired. Discard seeds. Heat puree in small pan over low heat. Stir in sugar and lemon juice. Cook just until sugar is completely dissolved. Serve sauce warm or refrigerate until ready to use.

Extreme Raspberry Sauce

(Pairs beautifully with pork)

Mix all ingredients in blender until smooth. Pour in saucepan. Simmer on low heat for 20 minutes. Add fresh crushed garlic or cilantro leaves for extra zest.

Raspberry Nut Muffins

Mix flour, baking powder, and soda. Cream together butter and sugar. Add eggs one at a time, beating well after each one. Combine yogurt, lemon juice, and milk. Add flour mixture to yogurt mixture until thoroughly combined. Gently fold in berries and nuts. Fill greased muffin tin 3/4 full and let stand 5 minutes. Bake at 350E for 25 minutes. Makes 18 muffins.