What do I do with all of these berries?

[Mindy3094]

Hubby and I have a ton of red raspberry bushes that are currently producing like mad. We pick about every other day and tend to get between 4-8 quarts each time we pick. I have given away so many berries, but I still have a ton.

So far, we've had 2 pies and hubby's Grandma made us a whole case of raspberry jelly. I am going to freeze some for the winter but was wondering if anyone had some awesome recipes or ideas of what to do with them right now since they are fresh.

Thanks!

[Katie&Micah]

Mail them to me!!!!

lol

They are really great cooked down with sugar and spread between layers of a cake. Really good with chocolate as well as white cake.

I just throw them in a pan, add some sugar and some water and let them go until they've gotten really mushy and have reduced. I don't add any corn-starch or pectin but I suppose you could if you wanted it to set up a little more.

Yum yum yum!!! very good..

[Sposa06]

A good dessert - raspberries on top of vanilla ice cream, drizzled with some blue curacao liquor.

Also, put some raspberries, a couple bananas, vanilla yogurt and orange juice in the blender for a yummy smoothie.

Make raspberry shortcake, raspberry margaritas, raspberry mojitos, homemade raspberry ice cream ... there's a ton of stuff you could do!

[hockeybrat]

You can freeze them whole and use them for smoothies later on.

[greenbunny]

My DH's granddad used to use leftover fruit to make nectar, but I don't know the recipe. Maybe google it? I'll check...

Nope, nuthin. There are instructions for peach nectar, though, maybe you can just substitute the fruit.

[Mindy3094]

See, I knew you ladies would give me some good ideas! Thank you. The smoothies are sounding VERY good about now and I love the cake layer idea. Maybe I will try that tonight.

[Pineknot]

Mindy,

Raspberry Coulis is so great on so many things. You can even thicken this and you have pancake syrup. I love this on cheesecake. It's also so pretty when you put it in a squeeze bottle and squeeze it onto the dessert plate in ribbons before you put the dessert on it.
Anyway, maybe you can use this? This would freeze so nicely.'

Raspberry Coulis
An easy and tasty sauce with which to decorate a dessert plate or drizzle over sliced chocolate cake or vanilla ice cream

Ingredients
2-1/2 cups fresh raspberries
1/4 cup sugar, or to taste
1 teaspoon fresh lime juice, or to taste

Method
Purée the raspberries, sugar, and lime juice in a blender or food processor. Pour the mixture through a fine sieve into a bowl, pressing on the solids. The resulting coulis can be stored in a squeeze bottle in the refrigerator for 3 days.

[mrsfromage]

I made a strawberry crumble the other day that was awesome. It was Emeril's recipe on FoodTV.

Also maybe buy angel food cake and just add a little whipped cream and raspberries...

Seriously, do you have co-workers? Bring some in for the office! Yum.

[seattleguamgirl]

Eat them fresh for breakfast with plain yogurt and a little honey. That is my almost-daily morning staple. :)

[Mindy3094]

Pineknot That coulis sounds awesome. I will definitely do that with the next batch we pick (which should be tonight).

mrsfromage I will check out Emeril! I only have 1 co-worker and he just left for vacation for 10 days!

seattleguamgirl Hubby and I have been eating them on our cereal and it's so good.

I made a raspberry cobbler last night that turned out really good. I think it needed a little more sugar but if you have it with milk or ice cream, that helps. I also bought some ice cream to have raspberry shakes.

I love all of your ideas. Sometimes my brain can't think of anything, especially when it comes to cooking. :)

[lawyerlee]

My mom made this kickass berry triffle for our Independence Day party. She used three kinds of berries, but you could just use raspberries since that's what you have. If you're interested, I can get the recipe for you tonight. :)

[karlatta]

Real Simple had a whole section on things to make with berries. I can't get to it online, but maybe you could look them over in line at the supermarket.

[jimmysgirl424]

I guess you could just substitute fresh berries for the frozen ones..I thought this recipe sounded yummy!

Raspberry Cheese Pie

This is an easy no-bake raspberry cream cheese pie. A delicious summer pie.
Prep Time : 10min
Cook Time :

INGREDIENTS:

1 package (4-serving size) vanilla instant pudding mix, prepared
1 package (3 ounces) cream cheese, room temperature
1/2 teaspoon almond flavoring
1 baked pie shell, 9-inch
1 package (4 serving size) raspberry flavored gelatin
1 cup boiling water
1 package frozen raspberries (10 ounces)
2 tablespoons sugar
1/4 cup chopped walnuts or pecans
PREPARATION:


Prepare pudding mix according to directions on package. Blend in cream cheese with electric hand-held mixer. Add almond flavoring and stir until smooth. Pour into baked pie shell; refrigerate.
Dissolve gelatin in boiling water. Drain juice from thawed raspberries and add water to make 3/4 cup of liquid. Add to dissolved gelatin. Stir in sugar; chill mixture until slightly congealed. Fold in drained raspberries and nuts. Spread raspberry layer carefully over pudding and cream cheese layer in pie shell.
Chill raspberry pie until firm.

[jimmysgirl424]

A few more:


Raspberry Fluff Dessert

1 package (3 ounces) raspberry gelatin
1/2 cup boiling water
1 cup crushed ice, drained of excess water
fresh or frozen raspberries

Directions for raspberry fluff dessert.
Chill dessert dishes or sherbet glasses in refrigerator. Put gelatin in blender; add boiling water. Cover blender and blend until gelatin is dissolved. Keep blender running and slowly add the crushed ice. Blend for about 1 minute, or until container feels cool.
Place several fresh raspberries in chilled dessert dishes or sherbet glasses, pour raspberry fluff mixture over raspberries then garnish with a few fresh raspberries and a sprig of fresh mint, if desired.




Raspberry Ice Cream

This recipe for raspberry ice cream is made with sweetened condensed milk, frozen in a freezer tray then beaten before completely frozen.


INGREDIENTS:

1 cup sweetened condensed milk
1/4 cup water
2 cups fresh raspberries, crushed (put through food mill or sieve to remove seeds, if desired)
2 tablespoons lemon juice
1/2 cup heavy cream

PREPARATION:

Combine condensed milk and water; add raspberries and lemon juice. Chill thoroughly.
Whip cream until it holds a soft peak; fold into the chilled mixture. Pour into freezer tray. When mixture is half frozen, scrape away from sides and bottom and beat until smooth but not melted. Freeze until firm. Serves 6.


Red, White and Blueberry Squares


INGREDIENTS:

Crust
1 1/2 cups flour
3/4 cup firmly packed brown sugar
3/4 cup margarine or butter
3/4 cup finely chopped pecans or walnuts
.
Filling
2 cups fresh blueberries
1 (8 oz pkg.) cream cheese, room temperature
1 teaspoon vanilla
1 (7 oz) jar marshmallow creme
1 (8 oz) container frozen whipped topping, thawed
3 cups fresh raspberries
.
Glaze
1 1/4 cups sugar
1/4 cup cornstarch
2 cups water
1 (3 oz) pkg raspberry Jell-O


PREPARATION:


Heat oven to 325° F.
In large bowl, combine flour and brown sugar; mix well. With a fork or pastry blender, cut in butter until coarse crumbs form; stir in chopped pecans or walnuts. Lightly press crumb mixture into an ungreased 15x10x1-inch jelly roll pan. Bake at 325° F for 10 to 15 minutes or until light golden brown. Remove from oven and let cool.

Sprinkle blueberries over cooled crust. In large mixing bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until blended. Fold in whipped topping; spread over blueberries. Refrigerate for about 1 hour or until firm.

Sprinkle raspberries over top of cheese mixture. In medium saucepan, combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries.
Refrigerate about 1 hour until firm. Cut into squares. Store in refrigerator.
Makes about 2 dozen servings.



Skye's Raspberry Truffle Trifle Recipe

This is a dessert that I usually make for company when I am in a hurry! Looking at the recipe it seems long, but it is really fun to make and makes a fun and easy summer dessert. Generally, I assemble it in the morning the day I am going to serve it, but have the cake and custard pre-made. Keeps well in a refrigerator up to a day before serving. If you substitue for liqueur, use a raspberry/peach coulis.

16 servings (no baking for summer cool kitchens!)


INGREDIENTS:

1 7-in sponge cake (purchased Angel Food Cake is fine)
1/2 cup Raspberry liqueur
1 cup Whipping cream (Cool Whip can be substituted)
.
Custard *See Note Below
3 c Milk
3/4 c Light cream
3 Eggs
1/2 c Granulated sugar
1/4 c All-purpose flour
3 tb Raspberry liqueur
1 1/2 ts Vanilla
.
Raspberry Sauce
2 bags Unsweeten frozen raspberries - thawed or 3 Cups of Fresh Raspberries
1/4 c icing or powdered sugar
2 tb Raspberry liqueur
.
Chocolate Truffle Sauce
8 oz Semisweet chocolate - coarsely chopped
3/4 c Whipping cream
1/4 c Raspberry liqueur


PREPARATION:


*Note about custard: 1 Large and 1 Small package of Jell-O Cook Style Vanilla Pudding mix can be sustituted, but remember to cut the liquid by 3 tablespoons to allow for Raspberry Liqueur, and use 3/4 cup of Light Cream to the total quantitiy of Jell-O box recipe liquid instead of all milk for a richer flavor and creamier consistency.
You'll want a 12-cup serving bowl. (Using a pretty crystal or glass bowl is great to see this pretty and delicious desert!)

Raspberry Sauce:
In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.)
Custard:
In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 minutes; whisk in flour until smooth. Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic wrap directly on surface and let cool to room temperature. (Custard can be refrigerated for up to 8 hours.)
Chocolate Truffle Sauce:
In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature.
Assembly:
Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream. (as a note.. I generally use a pink tinted white chocolate instead of the chocolate sauce, but left the recipe for regular chocolate as most people like it that way best)


Summer Two-Berry Cobbler

This cobbler is cooked on the grill.

INGREDIENTS:

5 tablespoons butter
1 cup all-purpose flour
1 teaspoon baking powder
dash salt
2/3 cup sugar
3/4 cup milk
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1/3 cup sugar

PREPARATION:


Melt butter or margarine in an 8-inch round or square baking tin or disposable foil cake pan. Combine flour, baking powder, salt, sugar, milk, and vanilla; mix well. Spoon batter over melted butter or margarine. Arrange blueberries and raspberries over the batter; sprinkle with 1/3 cup sugar. Cover pan tightly with foil; bake in covered grill over medium (indirect) heat/coals for about 35 to 40 minutes. Cobbler is done when a toothpick inserted into the center of the cake comes out clean.
Serves 6.



Raspberry Pie Recipe

INGREDIENTS:

1 Baked Pie Shell
6 cups of fresh Raspberries
3/4 cup of sugar
1/2 cup of cold water
3 tablespoons lemon juice
3 tablespoons cornstarch
2 cups of whipping cream whipped with 3 tablespoons of sugar


PREPARATION:


In medium saucepan, stir together 2 cups of berries, the sugar, cold water, juice, and cornstarch.
Cook and stir over med, heat. Cook til thick. Remove from heat. In this process I like to crush up the berries kind of into a sauce. If you want it sweeter, do it. Just remember that you are going to fold in more berries. Carefully fold in remaining berries. Spoon into cooled baked pie shell. Cover pie and refrigerator; chill for 2 hours. Serve with the sweetened whipped cream, a good size dollop.

[jimmysgirl424]

Chocolate Raspberry Torte

Torte
1 1/2 cups melted butter
Flour to dust pan
1 1/2 cups crushed hazelnuts or pecans
1/2 cup sugar
1/3 cup cream
1 pound dark or semisweet chocolate (chopped in fine pieces)
1/2 cup or 12 ounces frozen (thawed) raspberries*
7 eggs

Sauce
Remainder of 12 ounces frozen (thawed) raspberries*
2 tablespoons sugar
1 teaspoon lemon juice

Preheat oven to 350º F. Brush the inside of a 9-inch springform pan with a small amount of melted butter. Dust with flour. Tap out excess flour.

Grind up nuts with 1/4 cup of sugar until the mixture has a flourlike consistency.

In medium saucepan over low heat, stir together the remaining butter and cream. Add chocolate. Stir gently until it is melted smooth. Remove the pan from heat. Stir in the hazelnut mixture and 1/2 cup of red raspberries.

In a large bowl, beat egg yolks until thick and creamy. Add to chocolate mixture. In a separate 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 a knife inserted comes out clean. Allow pan to cool on rack. Once cooled, remove the ring.

While cake is cooking, make the raspberry sauce. Puree remaining raspberries in a blender or food processor. Strain berries through a fine mesh sieve if desired. Discard seeds. Heat the puree in a small pan. Set 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. Divide sauce among eight plates. Top with a slice of torte. Garnish as desired.

*use individually quick frozen red raspberries available in freezer sections of supermarkets

[jimmysgirl424]

Raspberry Creamsicles

This recipe, which combines the delicate sweetness of raspberries with the creaminess of vanilla yogurt, is great for getting the best return on your basket of berries. The pops take several hours to freeze, so prepare them in the morning if you're planning on an afternoon snack. And hand out aprons before you start stirring and whisking to shield everyone's clothing from pretty pink stains.

1 pint raspberries
1/2 cup sugar
1 1/4 cups water
1/2 cup cream (heavy or light)
1 tbs. lemon juice
1 cup vanilla yogurt
8 5-oz. waxy paper cups
8 popsicle sticks


In a blender, puree 1 pint of the raspberries with the sugar and water. Then use a jelly bag or sieve to strain out the seeds (this should yield about 2 cups of pulp).

Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix. Meanwhile, have your child stir the lemon juice into the rest of the raspberry puree. Now you should have two containers of raspberry sauce—one that's deep red and another that's creamy pink. Chill both sauces.

In a bowl, stir together the vanilla yogurt and the remaining raspberries (another good job for kids). Pour the mixture into the paper cups until they are about half full. Set the cups in an 8- x 8-inch pan (for ease in transferring them in and out of the freezer). Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture. Freeze until set (about 2 hours).

Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt. Freeze again until solid (about 2 hours). Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid. To serve, peel the cups away from the creamsicles. Makes 8 creamsicles.

[jimmysgirl424]

White Chocolate Raspberry Cheesecake


Crust
2 cup bread crumbs; plain/dry
1/2 cup pecans; chopped
1/2 cup butter
1 tsp. cinnamon
1/2 cup sugar

Filling
2 lb. cream cheese; softened
1 cup sugar
5 eggs; extra large
6 oz chocolate; white; melted
1 pint raspberries
1/2 cup whipping cream
1/4 cup cornstarch
1 tbs. vanilla

Topping
1 pint raspberries
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
2 tbs. rum (optional)

Crust:
Put pecans in small bowl with butter and microwave on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides.

Filling:
Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350°F for 1-1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling.

Topping:
Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (It is recommended to refrigerate the cake for a day first, then put topping on just before serving).

Yield: 12 Servings

[jimmysgirl424]

Peach and Raspberry Cobbler


4 cup peaches; pitted and sliced
2 cup raspberries
2 tbs. lemon juice
1/4 cup granulated sugar
2 tbs. all purpose flour
1/4 tsp. cinnamon

Biscuit Topping
1-1/2 cup all purpose flour
1/3 cup granulated sugar
1 tsp. baking powder
1/2 tbs. baking soda
1 pinch salt
3 tbs. butter; cubed
2/3 cup buttermilk
1/2 tsp. vanilla

In bowl, toss together peaches, raspberries and lemon juice.

Biscuit Topping:
In bowl stir together flour, 1/4 cup of the sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Pour in buttermilk and vanilla; stir with fork until soft dough forms. Turn out on to floured surface; pat to 1/2-inch thickness. Using round cookie cutter, cut into rounds, rerolling scraps once. Arrange over fruit. Sprinkle with sugar. Bake in 375°F oven for about 35 minutes or until bubbly and biscuits are golden on top and firm underneath

[jimmysgirl424]

Fresh Peach-Raspberry Medley


(Sort of like pie without the crust.)

6 cups peeled and sliced fresh peaches
1 cup orange juice
1/4 cup sugar
1/2 teaspoon cinnamon
2 cups fresh raspberries

Also:

Whipped cream
Mint leaves (optional)

In large bowl, lightly mix peaches, orange juice, sugar and cinnamon. Allow to sit for at least 15 minutes to blend flavors. Gently fold in raspberries. Place in small bowls and top with whipped cream and garnish with mint leave. Makes 6 servings.

[jimmysgirl424]

Raspberry Cake

1/3 cup margarine
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 cups fresh raspberries

Cream margarine and sugar, add well beaten egg and vanilla, add dry ingredients with milk, beat just enough to keep batter smooth. Pour into a greased, floured, 9" x 9" pan. Sprinkle raspberries on top. Bake at 375 degrees for 30-40 minutes. Frost with vanilla icing while still warm.

[jimmysgirl424]

Chocolate Truffle Pie with Raspberry Sauce
and Fresh Raspberries

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1 tablespoon unsweetened cocoa
1/2 stick unsalted butter at room temperature
Filling:
4 oz semi-sweet chocolate
2 tablespoons milk
8 oz cream cheese, at room temperature
3 tablespoons granulated sugar
1 3/4 cups whipping cream
1/3 cup Grand Marnier liqueur




Raspberry Sauce:
2 cups fresh raspberries (or two 10-oz packages frozen sweetened raspberries, thawed.)
1/2 cup granulated sugar (for fresh berries only)
1/4 cup Grand Marnier liqueur
1/2 cup whipping cream, whipped
1 tablespoon shaved semisweet chocolate
1/2 cup fresh raspberries for garnish

Prepare the oven to 375 degrees F. To prepare the crust, mix together graham cracker crumbs, sugar and cocoa in a medium bowl. With a fork, blend in the butter until the mixture has a crumbly consistency. Using the back of a large spoon, press the crumb mixture firmly in side a 9-inch pie plate to form a crust. Bake crust in the oven for 8 minutes. Remove and let cool. To prepare the filling, melt the chocolate with milk over low heat in a small sauce pan, stirring constantly. Let cool.

In a large bowl, beat the cream cheese and sugar together. Add the Grand Marnier and melted chocolate mixture and blend. Do not overmix. Whip the cream in a small bowl and fold into the chocolate mixture. Pour the mixture into the cooled crust and spread evenly with a spatula. Cover with plastic wrap and refrigerate overnight.

The next day, prepare the raspberry sauce. Using a food processor fitted with a steel blade, puree the fresh berries or thawed frozen berries. Strain out the seeds. If you are using fresh berries, add the sugar and pulse to dissolve the sugar. Add the Grand Marnier and mix until the sauce is blended. Top the pie with whipped cream, shaved chocolate and fresh raspberries. Serve with the raspberry sauce.

Serves 6 to 8.

[jimmysgirl424]

Raspberry Nut Muffins

1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 tsp. baking soda
1 tsp. salt
6 tbs. butter
3/4 cup sugar
2 eggs
1 cup plain or raspberry yogurt
1 tbs. lemon juice
6 tbs. milk
1 cup each raspberries (frozen-drained or fresh)
1 cup chopped nuts

Combine flour, baking powder, soda and salt. Cream butter and sugar.

Add eggs, one at a time, beating well after each.

Combine yogurt, lemon juice and milk. Add flour and yogurt mixture alternately to the creamed mixture. Fold in raspberries and nuts.

Fill greased muffin tins 3/4 full. Let stand 5 minutes, then bake at 350 degrees for 25 minutes. Yield: 18 muffins.

[jimmysgirl424]

If you don't like nuts......:


Raspberry Muffins

1/3 cup sugar
1/4 cup butter, softened
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup cream
1 tsp. vanilla extract
1-1/2 cups raspberries

In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with cream. Stir in vanilla. Fold in raspberries. Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375º for 25 to 30 minutes or until browned. Yield: 1 dozen.

[jimmysgirl424]

Extreme Raspberry Sauce

Here's a great sauce for poultry, beef, pork, ham, and especially salmon. Frozen or fresh berries may be used.

12 oz. bag red raspberries
1 cup ketchup
1/2 cup water
5 tbs. brown sugar
1 shake Tabasco
1 tsp. lemon juice
1/4 tsp. liquid smoke
1/2 tsp. dry mustard
1/2 tsp. chili powder
1/2 tsp. garlic salt
Dash pepper


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

[meggiedarlin]

Min: send 'em to me...

jimmysgirl424: excuse me while I wipe the drool off of my keyboard!

[jimmysgirl424]

jimmysgirl424: excuse me while I wipe the drool off of my keyboard!




:D :D :D :D