In the 1980s-90s, my husband and I lived in a rural area called Blue Jay, located on the Ohio/Indiana border. My husband had a huge garden and every kind of berry bush and fruit tree that does well in our area. My favorites were the black raspberries and we got bumper crops year after year. I used them in every conceivable way, but regret that I found this recipe after we had to leave our country home and all the wonderful berries. It’s a quick, easy way to turn 1-½ cups of fresh raspberries into a delicious dessert with a little cake and lots of berries.
Butter is melted in the oven in a 9-inch pie plate. Then cake batter is poured over the butter (no stirring) and berries are scattered on top along with a sprinkling of sugar. The cake rises up over the berries to form a thin layer and is delicious warm from the oven or at room temperature.
¼ cup butter, cut into small pieces
½ cup all-purpose flour
1/4 cup granulated sugar
Dash of salt
¼ tsp. nutmeg
¾ tsp. baking powder
1/4 cup plus 2 Tblsp. milk
1-½ cups fresh raspberries
Additional 1-1/2 Tblsp. granulated sugar for topping
Preheat oven to 350 degrees F and melt butter in 9-inch pie plate Heat until butter is melted but not brown.
Meanwhile, mix flour, 1/4 cup granulated sugar, salt and baking powder in bowl.
Stir in milk. Pour this batter over the melted butter – DO NOT STIR.
Drop berries over top, scattering evenly over surface. DO NOT STIR.
Sprinkle 2 Tblsp. granulated sugar on top and bake for 30 minutes @ 350 F degrees.
The butter and batter rise to make a thin top crust that is buttery, sugary and crunchy at the edges.
Delicious plain or with a bit of whipped cream or vanilla ice cream.
This is another take on one of my favorite chilled desserts which combines yogurt, frozen topping and cream cheese. This makes a delicious chilled dessert base which is creamy and smooth but not too sweet. The addition of raspberries makes it special.
RASPBERRY CREAM DESSERT
1 cup yogurt
1-½ cups frozen topping, thawed (Cool Whip)
3 oz. cream cheese, softened
12 oz. frozen raspberries, thawed (about 1-½ cups with juice)
Mix together the yogurt, whipped topping and cream cheese until smooth.
Stir in the raspberries.
Spoon mixture into 4-6 pretty dessert dishes.
Cover and chill for at least two hours.
Makes 4-6 servings
On Christmas Day, my daughter and I have dinner alone and try to have something a little different that would not be appreciated by the men in the family. This is a very easy trifle that can be made with any type of pound cake. My youngest daughter always gives us her prize-winning Lemon Pound Cake for St. Nick (December 6) and I freeze a portion of it to use in this dessert. I like the use of the cream cheese and confectioners’ sugar to stabilize the whipped cream to make a dish that is still delicious on December 26. I don’t know if it will last another day, since we have always eaten the last crumb by then.
APRICOT RASPBERRY TRIFLE
- One 15 oz. can of apricots, drained
- One 10-12 oz. bag of frozen raspberries, thawed and drained
- 4 oz. cream cheese, room temperature
- ¼ cup confectioners’ sugar
- 1 cup whipping cream
- 3 cups pound cake cubes, divided
- ¼ cup brandy, divided (or juice drained from fruit and/or orange juice)
In a large bowl, combine drained apricots and thawed/drained raspberries. Toss lightly to combine. Set aside.
Beat cream cheese and confectioners’ sugar until smooth. Add cream and beat until soft peaks form and mixture is like soft mousse (don’t overbeat).
In a 6 inch glass container, place 1-½ cups of cake cubes on the bottom. Sprinkle with 2 tablespoons of brandy. Place half of the fruit on top of the cake cubes.
Top with half of the cream/mousse mixture. Repeat with cake cubes, brandy, fruit and cream/mousse. Cover and refrigerate for at least 6 hours or overnight.
In 1983, I had won our big County Fair Pie Contest (Hamilton County/Cincinnati) and really didn’t want to push my luck by entering the following year, but my oldest daughter insisted it was my duty to defend my title. So, I looked around my country kitchen, crowded with fresh produce, and decided to make a Raspberry Cherry Pie, using our home-grown black raspberries and tart red cherries. I baked it on a hot Saturday morning, took it to the fairgrounds and when the contest was over, was told I was the first one in the history of the contest to win two years in a row. I got a blue ribbon, best of show rosette, an engraved silver bowl and a half-bushel of apples.
The years went by and I was always baking something new for our Sunday dinner – never got around to making the prize-winning pie again. Then, my husband was ill with Alzheimer’s and we had to leave our country home and the raspberry bushes and the cherry trees, so it has been over 25 years since I first made this pie.
A month or so ago, my online friend, Darlene, blogged about a dessert she had made using frozen tart cherries from Meijer. I hurried to the store, picked up a bag of cherries and some red raspberries, and came home to bake an old favorite. It was just as good as I remembered it.
BEST OF SHOW RASPBERRY CHERRY PIE
- Pastry for double crust 9″ pie (click here for my favorite recipe)
- 1 cup tart red cherries (I used frozen)
- 3 cups fresh raspberries
- 1-1/4 cups granulated sugar
- 1/8 tsp salt
- 3 Tblsp. fast-acting tapioca
- 1 tsp. vanilla
- 2 Tblsp. butter
- 1 Tblsp. milk
Preheat oven @ 375 degrees F
Measure one cup of cherries into a large bowl. If cherries are frozen, they will thaw by the time the pie is completed.
To the cherries, add the raspberries, sugar, salt, tapioca and vanilla. Toss to mix well and let stand for 10-15 minutes.
Stir fruit to distribute sugar and turn into a pastry-lined 9″ pie pan. Dot with butter, add top crust and crimp to seal. Cut vents and brush with milk.
Place on a flat pan to catch spills and bake @ 375 degrees F for 45-50 minutes until top crust is golden brown.
Cool on a wire rack.
I probably took a little more care in preparing a fair entry, but not much. To me, the idea was that it should be one of my normal Sunday pies – with all its little rough spots and bubbling over.
In 1987, when we went to the fair, my daughter told me that one of her entries was going to be my birthday present. When we got to the Hobbies & Crafts Department, I found she had made a miniature model of the Hamilton County Fair Pie Contest, correct down to the tiniest detail with ribbons, trophies, a table full of pies and baskets of apples. It won a Best of Show Rosette for her.
Every year, I display the model during the county fair season and remember all the good – and hectic – times we had at the pie contests.