Recipe ingredients:

• 1 pound strudel dough or phyllo
• 1/2 pound poppy seeds
• 3/4 cup vanilla sugar or 1 teaspoon vanilla extract mixed with 3/4 cup granulated sugar
• 2 eggs, separated, the whites stiffly beaten
• 1 tablespoon all?purpose flour
• 1/2 teaspoon grated lemon peel
• 6 tablespoons butter
• 1 cup milk, heated
• 1/4 cup raisins
• 1 apple, peeled, cored and grated
• Melted butter for the phyllo

 Recipe method:

• Beat the vanilla sugar with the egg yolks until smooth and light colored.
• Beat in the flour, lemon peel, butter and then the hot milk.
• Put into a saucepan and bring to a gentle simmer.
• Add the poppy seeds and return to a simmer.
• Turn off the heat and let it cool.
• When cool, mix in the raisins and grated apple, then fold in the egg whites.
• Prepare the phyllo or strudel dough by brushing with melted butter. Do this for several layers if using phyllo.
• Spread the filling on 1/3 of the dough and roll up.
• Bake at 375 degrees F for 40 minutes.

 Recipe ingredients:

• 2, 15 ounces, cans mixed vegetables, drained
• 4 italian sausages, cooked and cut into bite size pieces
• 1, 14 ounces, jar spaghetti sauce with herbs
• 1/2 cup sliced black olives, drained
• Topping:
  • 1/4 cup melted butter
  • 4 cups french or italian bread cubes
  • 1/2 cup parmesan cheese

 Recipe method:

• Preheat oven to 350 degrees F.
• In large mixing bowl, combine mixed vegetables, sausage pieces, spaghetti sauce and olives. Mix well.
• Pour into a greased 2 quart casserole.
• To make topping:
  • In small bowl, combine butter, bread cubes and Parmesan cheese.
  • Spoon topping over vegetable mixture. Spread evenly over top.
• Bake uncovered for 35 to 40 minutes, or until heated through.

 Recipe ingredients:

• 1/4 cup butter
• 3 tablespoons flour
• 1 teaspoon onion, garlic or seasoned salt
• 1/2 teaspoon nutmeg
• 2 cups milk
• 1/4 cup cooked, sliced carrots
• 1/2 cup drained, cooked or canned peas
• 4 cups mashed white or sweet potatoes, about 10 potatoes
• 6 thick slices cooked pot roast
• Butter, melted

 Recipe method:

• Butter a 10 x 6 x 2 inch baking dish.
• Melt the 1/4 cup butter in saucepan.
• Add flour, onion salt and nutmeg, stirring until smooth.
• Slowly stir in milk.
• Cook until thick and smooth.
• Add half of the carrots and peas.
• Preheat broiler 10 minutes.
• Heap mashed potatoes around edge of prepared baking dish.
• Spoon most of the white sauce into center of baking dish.
• Arrange overlapping slices of pot roast in sauce.
• Spoon remaining sauce into spaces between meat slices.
• Dot with remaining carrots and peas.
• Brush meat and vegetables with melted butter.
• Broil 5 to 10 minutes or until golden and heated throughout.

 Recipe ingredients:

• 1 1/2 cups finely crushed potato chips
• 1/2 cup melted margarine

 Recipe method:

• Mix potato chip crumbs with margarine.
• Press firmly into an ungreased 9 inch pie pan or plate.
• Bake at 375 degrees F for 8 minutes and then cool.
• This is delicious filled with any creamed seafood, creamed chicken or creamed vegetables, then topped with potato chip crumbs.

 Recipe ingredients:

• 1 1/2 cups finely crushed potato chips
• 1 teaspoon paprika
• 1 cup half-and-half
• 1 cup whipping cream
• 3 eggs, beaten
• 1/4 pound bacon, cooked crisp and crumbled
• 2 tablespoons sliced scallions
• 1/4 teaspoon salt
• Dash each pepper and nutmeg
• 2 cups grated Swiss cheese

 Recipe method:

• Combine chips and paprika.
• Gently press into bottom and 1 1/2 inches up sides of 8 inch springform pan.
• In saucepan warm half-and-half and cream.
• Beat into eggs to blend.
• Stir in remaining ingredients.
• Pour into crust.
• Bake in 375 degrees F oven 30 to 35 minutes, until custard is set and golden.

 Recipe ingredients:

• 1 recipe pie crust, to yield a 2 crust pie
• Filling:
  • 6 cups Granny Smith apples, peeled, thinly sliced
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine
• Topping:
  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar, packed
  • 2 tablespoons half?and?half
  • 1/2 cup pecans, chopped

 Recipe method:

• Prepare pie crust.
• Preheat oven to 350 degrees F.
• Filling: In large bowl, combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon into pie crust lined pan. Dot with 2 tablespoons butter or margarine.
• Top with second crust and flute. Cut slits decoratively in several places.
• Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Remove from oven.
• Topping: In small saucepan, melt butter or margarine. Stir in brown sugar and half?and?half. Slowly bring to a boil. Takes several minutes. Remove from heat.
• Stir in pecans. Spread over top of pie. Place on cookie sheet.
• Return to oven. Bake an additional 5 minutes or until topping bubbles.
• Cool at least one hour before serving.

 Recipe ingredients:

• 1 baked 9 inch pie shell
• 5 tablespoons cornstarch
• 3/4 cup granulated sugar
• 2 3/4 cup whole milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 20 wrapped caramels
• 1/3 cup crushed butter brickle or toffee
• 1 cup cream

 Recipe method:

• Combine sugar and cornstarch.
• Mix with milk.
• Place milk over medium heat, stirring to prevent scorching.
• Cook until thick and creamy.
• Beat eggs.
• Pour a small amount of hot pudding into beaten eggs, stirring rapidly.
• Pour egg mixture into remaining hot pudding.
• Stirring, cook 2 to 3 minutes longer.
• Stir in butter and vanilla extract.
• Unwrap caramels and add to hot pudding.
• Stir until caramels begin to melt.
• Add butter brickle pieces and stir. Caramels will not be completely melted or mixed in.
• Pour mix into baked pie shell.
• Chill 3 to 4 hours.
• To serve, whip cream and place a dollop on each piece of pie.
• Sprinkle with additional butter brickle, if desired.
• Note: Using 3 egg yolks in place of 2 whole eggs will create a smoother custard.

 Recipe ingredients:

• 2 tablespoons light brown sugar
• 2 tablespoons butter or margarine
• 1/3 cup chopped nuts
• 1 lightly baked 9 inch pie shell
• 1 1/2 cups cold milk
• 1 cup vanilla ice cream, softened
• 1, 6 serving, box butter pecan Jell?O instant pudding

 Recipe method:

• Combine brown sugar, butter and nuts in saucepan.
• Heat until butter is melted.
• Pour into pie shell and bake at 450 degrees F for 5 minutes.
• Cool.
• Thoroughly blend milk and ice cream in bowl.
• Add pudding mix.
• Beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 1 minute.
• Pour immediately into pie shell.
• Chill until set, about 3 hours.
• Garnish with whipped topping and additional chopped nuts, if desired.

 Recipe ingredients:

• 1, 9 inch, deep dish pie crust
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 3 eggs, beaten
• 1/4 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

 Recipe method:

• Preheat oven to 375 degrees F.
• In a medium mixing bowl, blend together cream cheese, the 1/3 cup sugar and 1 teaspoon vanilla extract until smooth.
• Spread into bottom of pastry shell.
• Sprinkle with chopped pecans.
• In another medium mixing bowl, combine eggs, the 1/4 cup sugar, corn syrup, evaporated milk and 1 teaspoon vanilla extract.
• Whisk until mixture is smooth.
• Pour mixture over pecan layer.
• Bake in preheated oven for 35 to 40 minutes, until set in center.

 Recipe ingredients:

• 1 large box regular vanilla pudding, not instant
• 1 cup light or dark corn syrup
• 3/4 cup evaporated milk
• 1 egg, slightly beaten
• 1 cup chopped pecans
• 1, 9 inch, unbaked pie shell
• Whipped cream

 Recipe method:

• Stir pudding mix into syrup.
• Mix till well blended.
• Stir in evaporated milk and egg.
• Mix in pecans.
• Pour into pie shell.
• Bake for 45 minutes or until top is firm and just begins to crack.
• Cool 3 hours.
• Serve with whipped cream or ice cream.

 Recipe ingredients:

• 3 beaten egg yolks
• 3/4 cup brown sugar
• 1 1/2 cups canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup milk
• 1 envelope plain gelatine
• 1/4 cup cold water
• 3 stiffly beaten egg whites
• 1/4 cup granulated sugar
• 1, 9 inch, baked pie shell

 Recipe method:

• Combine first 7 ingredients.
• Cook in double boiler until thick, stirring constantly.
• Soak gelatine in cold water.
• Mix into hot mixture.
• Chill until partially set.
• Beat egg whites.
• Add sugar and beat until stiff.
• Fold into pumpkin mixture.
• Pour into cooled pie shell and chill until set.
• Garnish with whipped cream.

 Recipe ingredients:

• 1 quart vanilla ice cream, softened
• 3/4 cup pumpkin
• 1/4 cup honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 graham cracker crust

 Recipe method:

• Combine the ice cream, pumpkin, honey, cinnamon, ginger, nutmeg and cloves.
• Pour into the graham cracker crust.
• Freeze until serving time.
• Serve with whipped cream.

 Recipe ingredients:

• 1, 15 ounces, can pumpkin, 2 cups
• 1, 14 ounces, can sweetened condensed milk
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1, 9 inch, unbaked pie shell or deep dish pie shell

 Recipe method:

• Preheat oven to 425 degrees F.
• With wire whisk, beat pumpkin, sweetened condensed milk, eggs, spices and salt.
• Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking for 35 to 40 minutes or until a knife inserted 1 inch from crust comes out clean.
• Cool. Garnish as desired. Refrigerate leftovers.

Tags: pumpkin, recipe, pie, recipes, cooking

 Recipe ingredients:

• 2 unbaked pastry crusts, your own or premade
• 2 large eggs
• 1, 16 ounces, can solid pumpkin
• 1 1/3 cups evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

 Recipe method:

• You will need 2 ungreased regular size muffin tins.
• Roll out pastry to 1/8 inch thickness.
• Cut 16, 4 inch, circles from pastry and line muffin cups with them.
• You may have to reroll a few times, but 2 crusts will make exactly 16.
• Loosely cover muffin pans with plastic wrap and chill for 30 minutes.
• Preheat oven to 375 degrees F.
• In a large bowl, whisk the eggs until frothy.
• Add the remaining ingredients and beat until smooth.
• Remove muffin tins from the refrigerator and pour the pumpkin mixture into each cup.
• Bake for about 40 minutes or until a tester comes out clean.
• Cool in pan for 10 minutes then remove to a wire rack to cool completely.
• Serve with whipped cream dusted with cinnamon, if desired.

Tags: pumpkin, tarts, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1, 9 inch, pastry shell
• 1/4 pound sliced bacon, cut into 1 inch pieces
• 2 cups cream or milk
• 3 eggs, well beaten
• Salt and freshly ground pepper, to taste
• A grating of fresh nutmeg
• 1/2 cup diced or shredded Gruyere or Swiss cheese

 Recipe method:

• Prick the bottom of the pie crust thoroughly with a fork to prevent it from bubbling up during cooking.
• Fry the bacon in a large skillet over high heat until much of the fat is rendered out, but do not fry it until it is crisp.
• Drain the bacon on paper towels.
• Combine the cream, eggs, salt, pepper and nutmeg in a bowl. Mix well.
• Place the bacon in the bottom of the pie shell, followed by the cheese.
• Pour the egg mixture into the shell and bake in a preheated 375 degrees F oven for 30 to 40 minutes, until the top is golden brown and a wooden pick inserted in the center comes out clean.
• Allow to cool and serve lukewarm.

Tags: quiche, lorraine, recipe, pie, recipes, cooking

 Recipe ingredients:

• 3 eggs
• 1 1/2 cups milk
• Dash of pepper
• 1/2 cup buttermilk baking mix
• 1/4 cup butter, melted
• 8 strips bacon, fried and crumbled
• 1 cup Cheddar cheese, grated

 Recipe method:

• Combine eggs, milk, baking mix, butter and pepper in blender.
• Pour into a greased 9 inch glass pie pan.
• Sprinkle with bacon and cheese, pressing below surface of milk.
• Bake at 350 degrees F for 30 minutes.
• Let stand 10 minutes before serving.

Tags: quick, quiche, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1, 14 ounces, can sweetened condensed milk
• 1/2 cup lemon juice
• 1 tablespoon grated lemon peel
• 2 drops yellow food coloring optional
• 1, 8 ounces, carton frozen whipped topping thawed
• 1, 9 inch, graham cracker crust
• Mint leaves and lemon peel strips, optional

 Recipe method:

• In a bowl, combine milk, lemon juice, grated lemon peel and food coloring if desired.
• Mix until smooth. Mixture will start to thicken.
• Fold in whipped topping and mix to combine.
• Spoon into crust and spread evenly mounding to the center.
• Chill until you are ready to serve.
• Garnishing this pie with mint leaves and lemon peel strips makes it very appetizing.
• Refrigerate leftovers, if there is any left.

Tags: quick, easy, lemon, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1, 0.18 ounces, package lemonade mix
• 1, 14 ounces, can sweetened condensed milk
• 8 ounces nondairy whipped topping
• 1, 9 inch, graham cracker pie crust

 Recipe method:

• In a large bowl combine lemonade mix, whipped topping and sweetened condensed milk.
• Mix until smooth.
• Pour into pie shell.
• Chill until firm or overnight.

Tags: quick, easy, lemonade, recipe, pie, recipes, cooking

 Recipe ingredients:

• 6 tablespoons margarine
• 2 eggs, beaten
• 1 cup granulated sugar
• 1/2 cup all−purpose flour
• 1 teaspoon vanilla extract
• 1, 6 ounces, package chocolate chips
• 1/2 cup chopped nuts
• 1, 9 inch, unbaked pie shell

 Recipe method:

• Melt margarine, then cool.
• Mix eggs, sugar, flour and vanilla extract.
• Mix in cooled margarine.
• Fold in chips and nuts.
• Pour into pie shell and bake at 350 degrees F for 30 minutes.
• Cool before serving. May refrigerate to cool.

Tags: racetrack, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 can tomato soup
• 1 1/4 cup water
• 1 can whole kernel corn
• 1 tablespoon chili powder
• 1 teaspoon salt
• Dash of pepper
• 3/4 cup cornmeal
• 1 tablespoon flour
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 egg, beaten
• 1/2 cup buttermilk

 Recipe method:

• Cook beef and onion until browned, stirring to crumble.
• Stir in next 6 ingredients.
• Simmer 15 minutes.
• Pour into a 2 1/2 quart casserole.
• Combine corn meal, flour, baking soda and salt and mix well.
• Stir in egg and buttermilk.
• Spoon mixture evenly over meat mixture.
• Bake at 350 degrees F for 30 to 40 minutes.

Tags: railroad, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 1/4 cups flour
• 1/2 teaspoon salt
• 6 tablespoons very cold butter, cut into 4 pieces
• 3 tablespoons milk
• 3 tablespoons dark rum
• 3/4 cup raisins
• 2 eggs, slightly beaten
• 3/4 cup firmly packed brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 2 cups gourmet heavy whipping cream
• 1 tablespoon confectioners sugar
• 1/4 cup dark rum
• Fresh ground nutmeg

 Recipe method:

• In work bowl of food processor fitted with steel knife blade, combine flour and salt.
• Add pieces of butter and pulse on/off until crumb mixture forms.
• With machine running, add milk. Process for 20 to 30 seconds.
• Shape dough into ball and chill.
• Roll dough out on work surface.
• Cut into twelve 3 1/2 inch circles.
• Fit into muffin pan cups and chill.
• In medium bowl, combine raisins and the 3 tablespoons rum.
• Let stand for 20 minutes to plump raisins.
• Stir in eggs, brown sugar, melted butter and vanilla extract.
• Spoon filling into prepared muffin caps.
• Bake in 425 degree F oven for 12 to 15 minutes. Cool.
• In large mixing bowl, beat together cream, confectioners sugar, and the 1/4 cup rum until stiff peaks form.
• Pipe over cooled tarts and dust with fresh nutmeg.

Tags: raisin, tarts, rum, cream, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all−purpose flour
• 1/3 cup seedless raspberry preserves
• 1 egg
• 1/2 cup granulated sugar
• 1/3 cup almond paste, crumbled
• 1/3 cup whole blanched almonds, coarsely chopped

 Recipe method:

• Beat the butter and cream cheese in a mixing bowl until light and fluffy.
• Add the flour and beat until blended.
• Chill, covered, for 1 hour.
• Shape the chilled pastry into 24, 1 inch, balls.
• Press over the bottoms and sides of ungreased miniature muffin cups.
• Spoon 1/2 teaspoon of raspberry preserves into each cup.
• Combine the egg, sugar and almond paste in a bowl.
• Spoon 1 teaspoon over the preserves in each cup.
• Sprinkle with chopped almonds.
• Bake at 325 degrees F for 25 to 30 minutes.
• Cool slightly in the pan.
• Remove from the cups to a wire rack to cool completely.
• Tarts may be frozen for up to one month.

Tags: raspberry, almond, tarts, recipe, pie, recipes, cooking

 Recipe ingredients:

• 3 tablespoons raspberry jam
• 1 prepared 9 inch chocolate cookie or graham cracker crumb pie crust, homemade or store−bought
• 8 ounces mascarpone cheese
• 1/2 cup heavy whipping cream, chilled
• 1/4 cup confectioners sugar
• 1 tablespoon unsweetened cocoa powder
• 1 pint fresh raspberries

 Recipe method:

• Spread jam across bottom of prepared crust using a small rubber spatula.
• Refrigerate crust.
• Combine mascarpone cheese, cream, confectioners sugar and cocoa in a large mixing bowl.
• Using an electric mixer, beat mascarpone mixture until smooth.
• Spread mascarpone mixture over jam.
• At this point, pie may be refrigerated up to 1 day before continuing with recipe.
• Cover pie with plastic wrap and refrigerate until filling is completely set.
• Just before serving, arrange as many raspberries as will fit on top of cocoa mascarpone.
• Place slices of pie on individual dessert plates and scatter any remaining raspberries around each slice.

Tags: raspberry, cocoa, mascarpone, cream, recipe, pie, recipes, cooking

 Recipe ingredients:

• 18 ladyfingers
• 1/3 cup orange flavor liqueur
• 1, 10 ounces, package frozen raspberries
• 3 pints vanilla ice cream
• 4 egg whites
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar
• 2/3 cup granulated sugar

 Recipe method:

• At least 5 hours before serving, line bottom and sides of 10 inch pie plate with about 2/3 of ladyfingers, allowing rounded ends to extend slightly over pie plate rim.
• Sprinkle with half of liqueur.
• In a bowl, crush raspberries to make a paste consistency.
• In bowl, stir softened ice cream slightly.
• Drop spoonsful of raspberries onto ice cream.
• With knife, cut through mixture once or twice to create a ripple effect.
• Spoon half of ice cream mixture into pie plate.
• Layer remaining ladyfingers on top of ice cream.
• Sprinkle with remaining liqueur.
• Spoon remaining ice cream onto ladyfingers.
• Freeze until firm, about 4 hours.
• About 20 minutes before serving, preheat oven to 500 degrees F.
• Beat egg whites, salt and cream of tartar until soft peaks form.
• Beating at high speed, beat in sugar, 2 tablespoons at a time.
• Beat until sugar is completely dissolved.
• With spoon, quickly spread meringue over top of pie, sealing to edge.
• Swirl meringue over top of pie to make attractive top.
• Bake 3 to 4 minutes until meringue is lightly browned.
• Serve immediately.

Tags: raspberry, baked, Alaska, recipe, pie, recipes, cooking

 Recipe ingredients:

• 2 1/2 ounces bittersweet, not unsweetened, chocolate
• 1/2 cup, 1 stick, unsalted butter, cut into several pieces
• 1/2 cup walnuts
• Nonstick cooking spray
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 7 tablespoons all−purpose flour
• 1/4 teaspoon salt
• 1 pint vanilla ice cream, softened slightly, optional

 Recipe method:

• Preheat oven to 350 degrees F.
• Put 2 inches of water in saucepan or bottom of double boiler. Bring to a slight simmer.
• Combine chocolate and butter in stainless steel bowl.
• Place on top of simmering water, making sure water does not touch bowl.
• Heat, whisking occasionally, until chocolate and butter are completely melted.
• While chocolate is melting, coarsely chop nuts.
• Spray 8 inch square baking dish with cooking spray.
• Scatter berries across bottom of dish.
• Whisk together sugar, eggs and vanilla extract in bowl.
• Whisk in melted chocolate.
• Stir in flour, nuts and salt.
• Pour batter over berries. Smooth with spatula.
• Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes.
• Let stand 15 minutes. Serve with ice cream.

Tags: raspberry, brownie, cobbler, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1/4 cup raspberry preserves
• 1, 9 inch, graham cracker crust
• 1 cup fresh or frozen raspberries
• 1 1/2 cups cold milk
• 2 small boxes Jell−O cheesecake flavor instant pudding and pie filling
• 1/2 to 1 teaspoon grated lime or lemon peel
• 1, 8 ounces, container Cool Whip

 Recipe method:

• Spread raspberry preserves on bottom of crust.
• Add fresh raspberries.
• Pour milk into a large bowl.
• Add pudding mixes and lime peel.
• Beat with wire whisk about 2 minutes until smooth and thick.
• Immediately stir in whipped topping.
• Spoon over raspberries in crust.
• Refrigerate 3 hours or until set.
• Garnish with more fresh raspberries.

Tags: raspberry, cheesecake, pudding, recipe, pie, recipes, cooking

 Recipe ingredients:

• 5 tablespoons softened butter
• 1/3 cup granulated sugar
• 1 egg
• Pinch salt
• 1 1/4 cups flour
• 1/4 cup plus 3 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons finely ground skinless blanched almonds
• 2 eggs
• 2 egg yolks
• 2/3 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 pint fresh raspberries
• Fresh raspberries
• Toasted, sliced almonds
• Powdered sugar

 Recipe method:

• Heat oven to 350 degrees F.
• Process butter and sugar till creamy.
• Add egg and salt. Process.
• Add flour. Pulse till blended.
• Press dough evenly over bottom and up sides of 9 inch tart pan with removable bottom.
• Freeze 15 minutes till firm.
• Bake 25 minutes or till golden around edge.
• Crust may puff in center but will settle as it cools. Cool in pan on rack.
• Whisk sugar, cornstarch and ground almonds in a medium bowl to combine.
• Whisk in eggs and egg yolks.
• When blended whisk in cream, milk and vanilla.
• Refrigerate. Place tart pan on a baking sheet.
• Sprinkle on raspberries.
• Place sheet in oven. Pour filling over raspberries.
• Bake 25 to 30 minutes till custard is set and puffed slightly around edges. Cool.
• Remove side of pan. Garnish with berries and almonds.
• Dust with powdered sugar.
• Serve warm or at room temperature with whipped cream.

Tags: raspberry, clafouti, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 teaspoon ground cinnamon
• 2 teaspoons plus 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 2 cups fresh raspberries
• Biscuits:
  • 2 cups all−purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 2/3 cup skim milk

 Recipe method:

• Preheat oven to 350 degrees F.
• Coat a 2 quart baking dish with nonstick cooking spray.
• Mix cinnamon and 2 teaspoons sugar in small bowl.
• Mix 3/4 cup sugar and cornstarch in saucepan.
• Gradually stir in boiling water.
• Bring to a boil. Add berries. Pour into prepared dish.
• Drop dough over berry mixture, 1/8 cup for each biscuit, for a total of 12.
• Sprinkle with cinnamon−sugar.
• Bake for 40 minutes or until biscuits are browned.
• Biscuits: Mix flour and baking powder in small bowl. In another bowl, mix oil and milk. Add to flour mixture. Stir until ball forms.

Tags: raspberry, cobbler, recipe, pie, recipes, cooking

 Recipe ingredients:

• One recipe pastry for double crust pie
• Raspberry jam
• 2 eggs
• 3/4 cup granulated sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups coconut

 Recipe method:

• Prepare pastry dough.
• Roll out on lightly floured surface to 1/8 inch thickness.
• Cut into circles with 3 1/2 inch round cutter.
• Line 3 inch diameter muffin tins with pastry circles.
• Spoon 1/2 teaspoon raspberry jam into each.
• Beat eggs. Stir in combined sugar, cornstarch and salt.
• Add cooled melted butter, lemon juice and vanilla extract.
• Mix well. Stir in coconut.
• Spoon mixture into pastry lined tart tins filling each about 2/3 full.
• Bake at 375 degrees F for 20 to 25 minutes or until golden.
• Loosen edges with pointed knife and allow tarts to cool at least 10 minutes before removing from tins.

Tags: raspberry, coconut, tarts, recipe, pie, recipes, cooking

 Recipe ingredients:

• Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • 1 1/2 teaspoons cinnamon
• Filling:
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup cream
  • 1 tablespoon unflavored gelatine
  • 1/2 cup water
  • 1 pound fresh or frozen raspberries, thawed and drained
  • Whipped cream to decorate

 Recipe method:

• Combine graham cracker crumbs, sugar, melted butter and cinnamon.
• Press into a 9 inch pie pan.
• Beat cream cheese and sugar until smooth.
• Whip cream. Gently fold into cheese mixture.
• Soak gelatine in water 5 minutes.
• In the top of a double boiler over hot water, or in a metal boiler over a saucepan, stir gelatine mixture until dissolved.
• Stir into cream cheese mixture. Fold in raspberries.
• Pour into prepared crust. Chill for 2 to 3 hours.
• Before serving, decorate with whipped cream.

Tags: raspberry, cream, cheese, recipe, pie, recipes, cooking

 Recipe ingredients:

• 12 ounces cream cheese
• 1/2 cup granulated sugar
• 2 eggs
• Unbaked 9 inch pie shell
• 1 cup heavy cream
• 1 cup dairy sour cream
• 2, 10 ounces, packages frozen raspberries, thawed
• 5 teaspoons cornstarch
• 1 cup heavy cream

 Recipe method:

• Cream together first 3 ingredients until smooth and blended.
• Pour into pie shell.
• Bake at 375 degrees F for 30 minutes or until filling is firm.
• Let stand on cake rack until cold.
• Spread with sour cream and chill 1 hour.
• Meanwhile, mix berries and cornstarch in saucepan.
• Cook, stirring frequently, until thick and clear.
• Cool to room temperature.
• Whip cream and fold into raspberries.
• Spoon onto pie and chill.

Tags: raspberry, cream, recipe, pie, recipes, cooking

 Recipe ingredients:

• 4 cups fresh or frozen raspberries
• 1/3 cup granulated sugar
• 1/3 cup plus 3 tablespoons all−purpose flour, divided
• 3/4 cup quick−cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup cold butter or margarine

 Recipe method:

• In a bowl, gently toss raspberries with sugar and 3 tablespoons flour.
• Transfer to a greased 9 inch square baking dish.
• In a bowl, combine the oats, brown sugar and remaining flour.
• Cut in butter until the mixture resembles coarse crumbs.
• Sprinkle over berries.
• Bake at 350 degrees F for 30 minutes or until golden brown.

Tags: raspberry, crisp, recipe, pie, recipes, cooking

 Recipe ingredients:

• 2 cups crushed raspberries
• Juice of 1/2 lemon
• 1/4 cup butter
• 3/4 cup all−purpose flour
• 1 cup granulated sugar
• Pinch of salt

 Recipe method:

• Sprinkle berries with half of the sugar.
• Add lemon juice and stir well.
• Place in a buttered baking dish.
• Blend butter and remaining sugar, flour and salt.
• Cover berries with this mixture.
• Bake at 350 degrees F for 40 minutes.

Tags: raspberry, crumble, recipe, pie, recipes, cooking

 Recipe ingredients:

• Crust:
  • 2 cups all−purpose flour
  • 12 tablespoons chilled unsalted butter, cut into small pieces
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 large egg yolks
• Filling:
  • 1 1/2 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons unsalted butter, at room temperature
  • 2 tablespoons light corn syrup
  • 1/2 cup red currant jelly
  • 6 cups fresh raspberries

 Recipe method:

• Combine flour, sugar and salt.
• Cut butter in until mixture resembles fine crumbs.
• Toss in egg yolk until just combined. Will be very crumbly.
• Press firmly into 8, 4 or 5 inch, tart pans.
• Bake at 375 degrees F until golden brown, about 14 minutes.
• Let cool on wire racks and remove from pans.
• Bring cream to a simmer in a heavy saucepan.
• Remove from heat and add chocolate, butter and corn syrup.
• Let stand for 3 minutes, then stir gently until smooth.
• Pour filling into cooled shells.
• Cover all loosely with plastic wrap and refrigerate until filling is firm, about 2 hours.
• Melt jelly over low heat, stirring until smooth.
• Arrange berries, rounded sides up, over the surface of the filling.
• Using a pastry brush, glaze with the melted jelly.
• Chill for five minutes to set the glaze.
• Can be prepared up to 1 day ahead if covered loosely with plastic wrap and refrigerated.

Tags: raspberry, fudge, tarts, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 package, 8 squares, semisweet baking chocolate, coarsely chopped or 8 ounces semisweet chocolate, chopped
• 1 cup whipping cream
• 6 tablespoons seedless raspberry jam
• 1, 6 ounces, Oreo chocolate cookie crumb pie crust, store-bought
• 2 cups raspberries
• 1 tablespoon water

 Recipe method:

• Place chocolate in a medium bowl. Set aside.
• Mix cream and 2 tablespoons jam in a small saucepan.
• Bring to a gentle boil, stirring constantly.
• Remove from heat. Pour over chocolate in bowl.
• Let stand 2 minutes. Can also be done in microwave oven.
• Mix with wire whisk until chocolate is completely melted and mixture is well blended.
• Turn into crust. Cover. Refrigerate 4 hours or overnight.
• Arrange raspberries on top of pie.
• Microwave remaining 1/4 cup jam and water in a small bowl on high for 30 seconds.
• Stir until well blended. Brush over raspberries.
• Refrigerate until ready to serve.

Tags: raspberry, ganache, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 small box raspberry gelatin
• 1 2/3 cup hot water
• 1 tablespoon lemon juice
• 1 pint vanilla ice cream
• 1 cup crushed raspberries

 Recipe method:

• Dissolve gelatin in hot water and lemon juice.
• Chill until partially set.
• Beat the vanilla ice cream into the gelatin mixture, then fold in the crushed raspberries.
• Pour chilled filling into cool, baked 9 inch pie shell.
• Chill pie until firm, about 1 hour.
• Decorate pie with whole raspberries and whipped cream.

Tags: raspberry, ice cream, recipe, pie, recipes, cooking

 Recipe ingredients:

• Pastry:
  • 1 cup flour
  • 6 tablespoons butter
  • 1/4 teaspoon salt
  • 3 tablespoons ice water, more if needed
• Filling:
  • 2 1/2 tablespoons cornstarch
  • 1 1/2 cups milk
  • 1 tablespoon orange liqueur
  • 2 kiwi fruits
  • 1/3 cup granulated sugar
  • 1 egg
  • 1, 10 ounces, package frozen raspberries, thawed and drained
• Glaze:
  • 1/2 cup plus 2 tablespoons apricot preserves, put through sieve

 Recipe method:

• Preheat oven to 425 degrees F.
• In medium bowl, stir together the flour and salt.
• Cut in the butter, using pastry cutter or 2 knives, until the mixture resembles coarse meal.
• Sprinkle with water, 1 tablespoon at a time, working into the flour with fork.
• Form into a ball. Roll between sheets of wax paper until dough is a circle, 12 inches in diameter.
• Fit into 10 inch tart pan. Trim off excess. Prick bottom with fork.
• Line with buttered foil and weigh down with rice or dry beans.
• Bake for 15 minutes.
• Remove foil and continue baking until golden, about 10 minutes more.
• In medium bowl, stir together the cornstarch and sugar. Then gradually stir in milk.
• Beat in the egg. Pour into a medium size saucepan and cook over medium heat, stirring constantly until the custard comes to a slow boil.
• Stir in the liqueur. Place plastic wrap over surface of custard and chill.
• Glaze: Heat the sieved apricot preserves and spread over top of fruits with a pastry brush. Chill until serving time.
• Spread custard over bottom of pre−baked pie shell.
• Arrange raspberries in the center and place slices of peeled kiwi around the outer edge of the tart.

Tags: raspberry, kiwi, tart, recipe, pie, recipes, cooking

 Recipe ingredients:

• Crust:
  • 1/2 cup butter or margarine, softened
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all−purpose flour
  • 1 teaspoon salt
  • 1/2 cup hazelnuts or pecans, finely chopped
• Filling:
  • 2, 10 ounces, packages frozen raspberries or 4 cups fresh raspberries
  • 1/3 cup water
  • 4 tablespoons cornstarch
  • 1/3 cup granulated sugar
  • 1/2 cup hazelnuts or pecans, finely chopped
  • Whipped cream

 Recipe method:

• Cream together all crust ingredients.
• Refrigerate for 30 to 40 minutes.
• Pat the mixture into a 9 inch pie pan.
• Bake at 400 degrees F for 10 to 12 minutes until golden brown.
• Add water, cornstarch and sugar to the raspberries.
• Simmer over low heat until thick, stirring constantly.
• Fold cooked berry mixture into a cooled crust.
• Sprinkle remaining 1/2 cup chopped hazelnuts or pecans on top.
• Chill for 2 hours or until firm.
• Garnish with whipped cream.

Tags: raspberry, linzer, recipe, pie, recipes, cooking

 Recipe ingredients:

• Cake:
  • 1 1/4 cups all−purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1/4 cup raspberry preserves
• Filling:
  • 2/3 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon almond extract
  • 2 eggs
  • 1 cup grated or finely chopped almonds
  • 1/4 cup raspberry preserves
• Glaze:
  • 1/2 cup confectioners sugar
  • 2 to 3 teaspoons lemon juice

 Recipe method:

• Preheat oven to 350 degrees F.
• Grease a 9 inch round cake pan or 9 inch pie pan.
• Lightly spoon flour into measuring cup. Level off.
• In large bowl combine flour, 1/3 cup sugar, baking powder, 1/2 cup butter and egg with pastry blender until dough forms.
• Press dough over bottom and up sides of prepared pan.
• Spread 1/4 cup preserves over dough.
• Chill while preparing filling.
• In small bowl, cream 2/3 cup sugar, 1/2 cup butter and almond extract until light and fluffy.
• Add eggs one at a time, beating well after each. Stir in almonds.
• Spoon filling over preserves layer. Spread gently.
• Bake for 40 to 50 minutes or until deep golden brown. Cool 2 hours.
• Loosen edges. Gently remove from pan. Spread with 1/4 cup preserves.
• In small bowl blend glaze ingredients until smooth. Drizzle over tart.

Tags: raspberry, marzipan, tart, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 1/4 cups sifted flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 beaten egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1, 10 ounces, package frozen raspberries
• 1/2 cup walnuts, chopped
• 2 egg whites
• 2 tablespoons granulated sugar

 Recipe method:

• Sift flour, baking soda and salt together.
• Cream margarine and 1/3 cup sugar. Add vanilla extract.
• Beat in egg yolks. Add sifted ingredients. Press into 1 inch pie plate.
• Mix 1/4 cup sugar and cornstarch in saucepan. Add raspberries.
• Cook over low heat until thick.
• Pour over mixture in pie plate.
• Top with walnuts.
• Beat egg whites.
• Add 2 tablespoons sugar.
• Spread over walnuts.
• Bake at 350 degrees F for 30 minutes.

Tags: raspberry, meringue, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 package frozen raspberries, thawed
• 1 small box raspberry flavor gelatin
• 2 cups hot water
• 16 large marshmallows
• 24 lemon wafer cookies
• 1 cup whipping cream
• Nuts, for garnish

 Recipe method:

• Drain raspberries. Set berries aside.
• Combine juice, gelatin and hot water in medium size saucepan. Stir until gelatin dissolves.
• Add marshmallows. Cook over medium heat stirring often until marshmallows melt completely, pour into large bowl. Chill until mixture is thick and syrupy.
• While gelatin chills, line bottom and sides of an 9 inch pie plate with cookies.
• Beat thickened gelatin with an electric mixer until it doubles in bulk, turns light pink and mounds slightly when dropped from spoon.
• Very gently fold in raspberries. If mixture gets too soft, chill a few minutes. Beat cream until stiff.
• Fold gently into raspberry mixture, then spoon into cookie crust.
• Chill until set and garnish with nuts.

Tags: raspberry, mousse, cookie, recipe, pie, recipes, cooking

 Recipe ingredients:

• 5 cups apples
• 1/2 cup brown sugar
• 1/2 cup regular sugar
• 3/4 cup flour
• 1 teaspoon cinnamon
• Raspberries
• Peanut brittle
• 1/2 cup butter

 Recipe method:

• Peel and core the apples.
• Combine flour, brown sugar, and regular sugar in a bowl.
• Using a pastry cutter, cut cold butter into dry ingredients.
• Add cinnamon. Smash up peanut brittle.
• Spray a 9 inch square pan with pam cooking spray.
• Place a layer of apples across the bottom of the pan.
• Place a layer of raspberries on top of the apple layer.
• Place a layer of dry ingredients on top of the raspberry layer.
• Place a layer of peanut brittle on top of the dry ingredients.
• Bake at 350 degrees F for 30 to 40 minutes or until apples are completely soft on the bottom.

Tags: raspberry, peanut, brittle, apple, crisp, recipe, pie, recipes, cooking

 Recipe ingredients:

• Crust:
  • 1 1/4 cups flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter
  • 1/2 cup flaked coconut
• Filling:
  • 1 egg
  • 1/3 cup granulated sugar
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans
  • 1 1/2 cups raspberries
• Sauce:
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 cup raspberries, pureed
  • 1 tablespoon lemon juice

 Recipe method:

• Blend flour, sugar and butter. Mix in coconut.
• Set aside 1/2 cup of mixture and press the remainder into a buttered 10 inch pie pan.
• Bake at 350 degrees F for 12 to 15 minutes or until light brown.
• Combine egg, sugar, cream cheese and vanilla extract. Blend well.
• Spread into hot baked crust.
• Bake at 350 degrees F for 10 minutes.
• Crush raspberries slightly and spread over cream cheese layer.
• Sprinkle with chopped nuts and reserved crumbs.
• Bake for 15 minutes at 350 degrees F. Cool.
• Cut into wedges and serve with raspberry sauce.
• Sauce: Cook, stirring until thickened. Remove from heat and stir in lemon juice. Serve warm or cool over each piece of torte.

Tags: raspberry, coconut, crust, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 graham cracker crust
• 8 ounces cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• Topping:
  • 1 large box frozen raspberries with juice
  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • Cool Whip

 Recipe method:

• Preheat oven to 350 degrees F.
• Beat cream cheese, eggs, vanilla extract and sugar together and pour over crust.
• Bake for 15 to 20 minutes until set. Let cool.
• Topping: Heat raspberries and add sugar. Thicken with cornstarch. Cool.
• Spread mixture over filling. Put Cool Whip over all. Refrigerate for a couple of hours before cutting.

Tags: raspberry, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1 pound raspberries
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 1/2 cups cream
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar

 Recipe method:

• In a blender, mix raspberries, sugar and water to a puree.
• Strain through a cheesecloth or strainer.
• In a separate bowl, mix the cream with vanilla extract and sugar.
• Whip cream with an electric mixer until stiff.
• Mix the cream with the raspberry mixture and transfer to a small pie mold.
• Freeze for 5 to 6 hours.
• Top with assorted berries.

Tags: raspberry, sherbet, tart, recipe, pie, recipes, cooking

 Recipe ingredients:

• Pastry for single crust pie
• 2, 8 ounces, packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 3 tablespoons raspberry jam, with or without seeds
• Sweetened whipped cream for accompaniment

 Recipe method:

• Preheat oven to 425 degrees F.
• Prepare pastry shell and line with a double thickness of heavy duty foil and bake for 5 minutes, remove foil and bake 5 minutes longer.
• Remove from the oven. Reduce heat to 350 degrees F.
• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• Add eggs, beating on low speed just until combined.
• Pour into pastry shell.
• Stir jam. Drizzle over the filling.
• Cut through filling with a knife to swirl the jam.
• Bake for 25 to 30 minutes or until center is almost set.
• Cool on a wire rack for 1 hour.
• Refrigerate overnight.
• Let stand at room temperature for 30 minutes before slicing.
• If desired, serve pie with a dollop of sweetened whipped cream.

Tags: raspberry, swirl, cheesecake, recipe, pie, recipes, cooking

 Recipe ingredients:

• Pastry:
  • 2 cups unbleached all−purpose flour
  • 1/3 cup granulated sugar
  • 10 tablespoons, 1 1/4 sticks, unsalted butter, cold, cut into small pieces
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
• Filling:
  • 3/4 cup pine nuts
  • 1/2 cup, 1 stick, unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/4 cup unbleached all−purpose flour
  • 2 tablespoons kirsch
• Topping:
  • 3/4 cup apricot jam
  • 1/4 cup water
  • 3 cups fresh raspberries

 Recipe method:

• To make the pastry, process the flour, sugar and butter in a food processor fitted with the metal blade until the mixture resembles coarse meal.
• Add the water and lemon juice.
• Using repeated pulses, process until the dough starts to gather into a ball.
• Wrap in plastic wrap and refrigerate 1 hour.
• Roll out the dough 1/8 inch thick on a lightly floured surface.
• Line eight 4 1/2 inch tart pans with the dough.
• Trim and crimp the edges. Freeze for 15 minutes.
• Preheat the oven to 375 degrees F.
• Line the tart shells with parchment paper and weight with dried beans or pie weights.
• Bake on a baking sheets just until edges begin to brown, about 15 minutes.
• Remove the beans and paper and let cool.
• To make the filling, process the pine nuts in a food processor fitted with a steel blade until very finely chopped.
• Add the butter, sugar, eggs, flour and kirsch and process 1 minute.
• Spoon the filling into the tart shells almost to the tops.
• Bake until the filling is puffed and brown and shells are golden, 15 to 20 minutes.
• Let cool to room temperature and then remove tarts from pans.
• To make the topping, heat the apricot jam and water in a small saucepan until melted and smooth.
• Dip each raspberry into the glaze to coat it and arrange raspberries over the tarts to cover completely.
• Serve within several hours.

Tags: raspberry, tarts, pine, nut, cream, filling, recipe, pie, recipes, cooking

 Recipe ingredients:

• 1, 10 ounces, package Hershey’s raspberry chips
• 1/3 cup milk
• 2 cups miniature marshmallows
• 8 ounces frozen non dairy whipped topping, thawed
• 1, 6 ounces, crumb pie shell
• Additional whipped topping, optional

 Recipe method:

• Place raspberry chips and milk in large microwave safe bowl.
• Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred.
• Add marshmallows. Microwave on high for 1 minute. Stir.
• If necessary, microwave on high an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
• Spread 1/2 cup chip mixture over bottom of crust.
• Cool remaining mixture to room temperature. Fold in whipped topping. Spoon into crust.
• Cover. Refrigerate 4 to 6 hours or until firm.
• Garnish with whipped topping, if desired.

Tags: raspberry, truffle, cream, recipe, pie, recipes, cooking

 Recipe ingredients:

• Crust:
  • 1 cup flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut up
  • 2 to 3 tablespoons water
• Topping:
  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cut up
  • 1/4 cup almond paste, marzipan, cut up
• Filling:
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 2 cups diced rhubarb
  • 1 cup raspberries
  • 1 teaspoon lemon juice

 Recipe method:

• Crust:
  • Combine the flour, sugar and salt in a bowl.
  • Cut in the butter with a pastry blender or a fork until the crust is crumbly.
  • Sprinkle the water over the flour mixture.
  • Stir with a fork until the dough comes together into a ball.
  • Wrap in plastic wrap and chill for 30 minutes.
  • Separate the dough into 4 parts.
  • Roll out one part of the dough on a lightly floured surface into a round to fit into 4 inch round tart pan with a removable bottom.
  • Repeat with the remaining dough.
• Topping:
  • Combine the flour, sugar, vanilla extract and salt in a bowl.
  • Add the butter and marzipan, and work into the dough with a pastry blender or fork until crumbly. Set aside.
• Filling:
  • Preheat oven to 400 degrees F.
  • Combine the sugar, flour, rhubarb, raspberries and lemon juice in a bowl. Gently stir until combined.
  • Divide the filling among the tart shells.
  • Sprinkle the crumb topping over the top of each.
  • Place the tarts on a baking sheet and bake about 30 minutes until browned and bubbly.
  • Remove from oven and let cool to warm before serving.

Tags: raspberry, rhubarb, marzipan, tarts, recipe, pie, recipes, cooking

 Recipe ingredients:

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 2 teaspoons vanilla extract, divided
• 1 1/3 cups granulated sugar, divided
• 16 saltine crackers, crushed
• 1/2 cup pecans, chopped
• 1, 8 ounces, carton whipping cream
• 3 cups fresh raspberries

 Recipe method:

• Preheat oven to 325 degrees F.
• Lightly coat a 9 inch pie tin with cooking spray and a light dusting of flour.
• In a large mixing bowl, beat the egg whites and cream of tartar together until foamy.
• Beat in 1 teaspoon of vanilla extract and gradually add 1 cup of sugar until stiff peaks form.
• Gently fold the crushed saltines and chopped pecans into the egg whites.
• Transfer the egg mixture to the prepared pie tin and spread the mixture evenly over the bottom and sides.
• Bake for 35 to 40 minutes, until golden. Let cool and reserve.
• Meanwhile, beat together the whipping cream and 1/3 cup of sugar with 1 teaspoon of vanilla in a separate mixing bowl.
• Continue to blend at a high speed setting, until soft peaks begin to form.
• Gently fold the raspberries into the cream and spoon the mixture into the cooled saltine pie crust.
• Refrigerate to store. Slice to serve.

Tags: raspberry, saltine, recipe, pie, recipes, cooking