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Raspberry Recipes

Do you have a favorite recipe using fresh raspberries? If your recipe is selected and posted on our website, you receive a prize! Mail your entries to:

Raspberry Recipe
Rosby Berry Farm
c/o 4963 Schaaf Lane
Brooklyn Hts., OH 44131
See the "Picking Info" page for great tips on picking and handling raspberries. More recipes are available at the Berry Tent during the picking season.

Equivalents:

1 pint = 2 cups = 3/4 lb.
1 qt. = 4 cups = 1.5 lbs.
1-1/4 cups = 10 oz. pkg frozen berries

Fresh Raspberry Recipes

CHOCOLATE RASPBERRY TORTE
This easy-to-prepare dessert makes a very special presentation.

Ingredients

  • 1 package (18.25 ounces) chocolate cake mix
  • 2 packages (3 ounces) cream cheese, softened
  • 3/4 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups fresh Rosby red raspberries
  • Confectioners sugar
  • Fresh Rosby red raspberries for garnish

Prepare the cake according to package directions, using 3 greased and floured 9-in., round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a mixing bowl, beat cream cheese until fluffy. Combine milk and pudding mix; add to cream cheese and mix well. Fold in whipped topping and raspberries. Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners sugar. Garnish with raspberries. Store in refrigerator. Yields 12 servings.



RASPBERRY CHEESE TRIFLE

Ingredients

  • 1 angel food cake, cubed
  • 8 ounces cream cheese, softened
  • 8 ounces Cool Whip
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons red raspberry gelatin
  • 2 cups fresh Rosby red raspberries

Combine sugar and cornstarch in saucepan. Stir in water. Cook until thick and clear. Remove from heat and stir in gelatin until dissolved. Cool and then add raspberries. Beat cream cheese and Cool Whip together. Fold in cake cubes. Layer cake mixture and then fruit filling alternately ending with fruit filling. Refrigerate overnight.



FRESH RED RASPBERRY PIE

Crumb Crush/Topping

  • 1 cup hazelnuts or almonds (about 4 ounces)
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup
    (1-1/2 sticks) chilled butter, cut into small pieces

Filling

  • 1/2 cup granulated sugar
  • 1-1/2 tablespoons cornstarch
  • 2 pints Rosby red raspberries

1. Preheat the oven to 350 degrees F. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes.
2. Remove the nuts form the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450 degrees F.
3. In a food processor fitted wih a metal blade, process the nuts until finely ground, about 10 seconds.
 4. In a large bowl, mix together the nuts, flour, and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture unitl couarse crumbs form.
 5. Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8- or 9-inch tart pan.
 6. To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berrry mixture into the crust, spreading evenly.
 7. Sprinkle the berry mixture evenly with the remaining crumb crust/topping.
 8. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

FRESH RED RASPBERRY COBBLER


Filling
  • 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 6 cups (1-1/2 quarts) Rosby red raspberries
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 large egg white
  • 1/3 cup buttermilk

Topping

  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • 2 cups vanilla ice cream or frozen yogurt
  • Mint sprigs
Preheat oven to 375 degrees. In a large bowl, combine 2/3 cup sugar and cornstarch; mix well. Add raspberries; toss to coat. Transfer mixture to an 8 or 9 inch glass baking dish or shallow 1-1/2 quart casserole dish.

In a small bowl, combine flour, baking soda, and salt. In a bowl of an electric mixer, beat together butter and remaining 1/3 cup sugar until light and fluffy. Beat in egg white. On low speed, beat in half of flour mixture. Beat in buttermilk, then remaining flour mixture. Drop batter by heaping tablespoons into eight mounds over raspberries. For topping, combine sugar and cinnamon; sprinkle over batter.

Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Transfer to a wire cooling rack; let stand at least 30 minutes. Serve with ice cream or frozen yogurt and garnish with mint if desired.



Frozen Raspberry Recipe

RED RASPBERRY MOUSSE

Ingredients

  • 1 pint Frozen Red Raspberries
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1 egg white
  • ¼ cup sugar
Place raspberries in blender container, cover and blend until smooth. Add lemon juice.  In a large bowl, beat cream until soft peaks form. Fold in raspberry mixture. Beat egg white until the peaks form. Sprinkle sugar over egg white and continue beating until sugar is dissolved. Fold into raspberry mixture. Spoon into parfait glasses. Cover and freeze. Remove from freezer 15 minutes before serving.  Top with fresh whipped cream and a sprig of mint.



Recipe Using Raspberry Jam

Raspberry Swirl Brownies

From Eileen Spitalny of Fairytale

Ingredients

  • 3 to 4 ounces unsweetened chocolate
  • 6 tablespoons butter
  • 1 1/2 cups sugar
  • 3 eggs
  • ¼ teaspoon salt
  • 3/4 cup sifted flour
  • 1, 10-ounce jar raspberry jam
Heat oven to 350 degrees. Butter a 9-inch square cake pan. Melt chocolate and butter in a bowl or pot over simmering water, stirring until smooth. Remove from heat. Stir in sugar, eggs, salt and flour. Mix well. Spread mixture evenly in the cake pan. Spoon 3 thick lines of raspbery jam over batter, then draw a knife across the lines to create a swirl pattern. Bake about 40 minutes, until dry on top and almost firm to the touch. Toothpick inserted in center should come out clean, but don't overbake. Set pan on rack to cool for 15 min. Cut into squares. Makes 16.