Conference turris::cooks

    My mail-stop is.... ;-)
    
    Seriously, if you have an icecream maker, consider making either
    sherbet or italian ice type stuff out of some of them.  Yummy!
    I'll bet those stick-in-the-freezer icecream makers would work
    just fine.
    
    You could get some Phyllo dough (freezer section of a good
    supermarket) and make some tart things like the ones that Pepperidge
    farm sells frozen.
    
    --Louise

    Drop them off at my place ....!
    
    They are good in pancakes, on top of vanilla ice cream, over breakfast
    cereal - or just plain, right off the bush (that's the way I like
    them, but most of my bushes have not managed to even survive, my
    soil is so soggy).  If you are going to make homemade ice cream
    out of them (which is DELICIOUS), it is best to either cook them
    a bit or mash them up, and force them through a sieve, so that the
    ice cream isn't full of seeds.

    Puree about 1 quart of rasberrys and starin thru a fine sieve to
    remove the seeds. Freeze the puree in a ice cube tray.
    
    Beat 1 1/2 pints of heavy cream and hold asside.
    
    Beat 3 egg whites until they hold a soft peak. Slowly add 1 cup
    sugar while continuing to beat the whites until they hold a stiff
    peak.
    
    Fold the whipped cream and egg whites together. Remove the Rasberry
    ice cubes from freezer. In a steel mixing bowl break up the ice
    cubes into ice crystals. Fold the rasberry ice crystals into the
    cream and egg white mixture. pour into dessert dishes and refrigerate
    for about a half hour. Top with a fresh rasberry before serving.
    
    Just to be sure it comes out correctly, invite me over to test the
    results. :-)
    

    Ist line s/b strain not starin and that should be aside not asside.
    

     RASPBERRIES!  What a wonderful word!
      
     Here are some suggestions:
     
         1.  Raspberry Shortcake -- Make some  biscuits  (adding  extra 
         shortening  to the recipe results in a crisper  biscuit  --  I 
         like  this  for  shortcake);    Sprinkle  some sugar over  the 
         berries,  toss  gently, and allow to stand at room temp. until 
         they become  juicy.    Whip  some  heavy  cream (sweetened and 
         flavored as desired).    Split  biscuits and fill with berries 
         and cream.
         
         2.  Raspberry Mousse -- Sieve a cup of raspberries, sweeten as 
         desired (2-3 T.  sugar  should do).  Soften 1 pkg.  unflavored 
         gelatin in 1/4 c.  water.    In a small sauce pan, heat 1/3 c.  
         milk.  Add softened gelatin;  heat  stirring  until gelatin is 
         dissolved.    Combine gelatin mixture with pureed raspberries.  
         Chill until this mixture just starts to thicken then fold into 
         1 c.   heavy  cream  (whipped). *(Some brandy might be added at 
         this time for an  extra  kick)  Divide into 4 dessert glasses, 
         Chill 1-2 hours before serving. Garnish with whole berries.
         
         3.   Raspberry  Muffins  -- Add some fresh raspberries to your 
         favorite muffin recipe.    I  have  always used the 'Best-ever 
         Muffins' recipe in the  Better  Homes  and  Garden cookbook -- 
         these come out less cake-like  than most (also less sweet) and 
         are  especially good if made in a  cast-iron  muffin  pan  (no 
         paper muffin cups!)

        I can't vouche for this recipe because it just appeared in the
    paper today (San Jose Mercury News) and I haven't tried it.  If
    anyone tries please post a review of the results.  With the price
    of raspberries being what it is I don't like to waste them.
    
      2 eggs
      1 cup sugar
    1/2 cup sifted all-purpose flour
      1 teaspoon vanilla extract
      4 1-ounce squares unsweetened Chocolate, melted
    1/2 cup butter or margarine, melted
      2 cups fresh raspberries
        Kirsch or Brandy (optional)
    
    Using an electric mixer beat the eggs on medium high until they
    are light and frothy.  Add the sugar, a little at a time, as you
    comtinus to beat.  Stir in the flour and vanilla until the mixture
    is smooth; then stir in the chocolate and butter.
    
    Butter a 9-inch-square baking pan; then dust with cocoa or flour.
    Spread batter in the pan.
    
    Mash the raspberries to make a loose paste, and spread this topping
    over the batter.
    
    Bake the brownies in a preheated 350-degree oven for25 to 30 minutes.
    If the raspberry topping dries out too much, moisten it with a little
    kirsch or brandy when you take it out of the oven.
    
    Cool pan on a rack then cut brownies into 16 (2 1/4 inch) squares.

    
    	I like to eat fresh raspbberries soaked in champagne. An
    inexpensive bottle of Gordon Negro works fine. I also have a
    recipe for champagne coctail that has raspberries floating in it.
    
    	Another quick dessert is a variation of Strawberries romanoff
    (sp) using raspberries instead. Put raspberries in a dish, whip
    cream, when the cream is just about whipped add Chambord (raspberry
    liquor). Don't add too much Chambord or you will ruin the whipped
    cream, 1 gigger per pint of heavy cream is sufficient.
    
    Linda
    

    
    Could someone put a pie recipe here (Sandy, you said you were going
    to make one....).  i would really appreciate it!
    
    Our raspberry patch is absolutely HUGE and for the next month my
    SO and I are going to be swimming in them!  We picked four quarts
    last night and there will be just as much tonight.  i made cooked
    jam (my first real 'domestic/farming/canning' experience) last night
    and I hope ti turns out okay!  ;^>
    
    Any other recipes will be greatly appreciated!  Thanks!
    
    -Leigh

Every summer my family used to spend a week or two at my parents house at
Lake Sunapee in New Hampshire.  It was a tradition to spend at least one
day hiking and picking raspberries.  What we didn't manage to eat, my Dad
would use to make this pie.  Ohhhh, is it GOOD!

1 quart hulled raspberries
1 cup sugar
2 tsp gelatin
3 tbsp water
3 tbsp boiling water
1 tbsp lemon juice (if desired)
2 cups whipped cream
any pie shell, baked and cooled

Crush the berries (Dad would run them through a seive to remove the
seeds) and add the sugar to them.  Let stand for 1/2 hour.  Soak gelatin
in 3 tbsp water, then dissolve it in 3 tbsp boiling water.  Stir this
into the berries.  Add lemon juice, if desired.  Cool the gelatin and
berry mixture.  When it is about to set, lightly fold in whipped cream.
Pour into prebaked pie shell.  Chill until set.

    Funny you should ask, I just got my copy of Microwave Times and
    as I opened to the first page, I found "Raspberry Fizzlers".  Hope
    you like them.
    
    			Raspberry Fizzlers
    
    4 lemons				2 cups sugar
    1 cup water				2 cups fresh raspberries
    1 bottle (2 liter) lemon-lime carbonated beverage, chilled
    
    1.	Peel outer zest layer from lemons, using a vegetable peeler
    (avoid the bitter tasting white portion).  Combine peel, sugar and
    water in 1-quart glass mix 'n pour bowl.
    
    2.	Microwave (high), uncovered, 4 to 5 minutes or until mixture
    boils, stirring once.  Microwave (high) an additional 3 minutes
    Remove and discard lemon peel.  Add raspberries to syrup.  Cool.
    
    3.	Squeeze juice from lemons and strain into syrup mixture.  Process
    in food processor until smooth.  Cover and freeze several hours,
    stirring once.
    
    4.	To serve, spoon about 1/4 cup of frozen syrup into each 9-ounce
    glass.  Add about 3/4 cup carbonated beverage.
    
    					About 14 Servings
    					175 Calories Each
    
    TIPS.  Syrup will keep several weeks in freezer.
        .  If desired, freeze syrup in ice cube trays.  Remove cubes
    and store in bag in freezer.  Then, just place 2 to 3 cubes in each
    glass and fill with carbonated beverage.
        .  Sliced strawberries can be substituted for raspberries.
        .  If desired, the raspberry seeds can be strained from syrup
    before freezing.
        .  The frozen syrup and carbonated beverage can be combined
    and served in punch bowl or pitcher.
    
    Fran

    re: .12
    
    I have lived in this house for three years.  The last two years
    I really pruned the bushes.  Around March, clean up the patch, getting
    rid of old (they look brown and dry) bushes and raking out all of
    the old garbarge.  Then prune... if the patch hasn't been taken
    care of in years you may need to prune alot.  Presuming you do:
    This year cut them back to abour 4 - 5 feet tall (your preference).
    Next year just cut them back about 18 inches, still braking off
    old/dead stuff and cleaning the area.
    
    You will get a LOT of growth this way. 
    
    Thanks for all of the input.  My berries are almost past now.  On
    to the blueberries.  Picked over 10 quarts Saturday and we've now
    frozen over 35...  about 20 or so more to go.  - Sandy

    I have a very simple but delicious dessert recipe for red raspberries.
    
    Put an open lady finger in a dessert dish.
    Top with Lemon Sherbert
    Spoon over the top crushed raspberries, saving a few whole for garnish.
    
    The blending of the lemon and raspberries never fails to get raves.
    
    

    Well aside from doing Dir/keyword=pies, tarts, etc.  Here's one:
    Can substitute blackberries for blue, etc.
    
    No bake Blueberry Cheese Pie
    
    1/2 C granulated sugar
    2 Tbl. corn starch
    3/4 C cold water
    1 pint fresh blue/black berries (3 cups)
    1 pkg (8 ounces) light cream cheese (Neufchatel) at room temp.
    3 Tbls. confectioners' sugar
    1 tsp. vanilla extract
    One 8" (6 ounces) ready to fill gram cracker pie crust
    
    
    Mix granulated sugar and cornstartch in med. size saucepan.  Stir in 
    water till well blended.  Add 1 cup of the berries.
    
    Stir over med. heat until mixture thickens and comes to a boi.  Reduce
    heat and simmer 2 mins. stirring constantly, until berries release
    their juices.  
    
    Remove from heat and stir in remaining berries.  Cool to room temp.
    	
    Beat cheese, confectioners' sugar and vanilla in bowl until well
    blended.  Spread over bottom of pie crust.  Cover with berry mixture
    and refrigerate 2 hours or until chilled.
    
    Delish!
    
    

    How about Summer Pudding - that uses a mixture of berries.  It's
    a traditional English pudding.
    
                                Summer Pudding
    
    2lbs approx mixed fruit - raspberries, blackcurrant, redcurrants,
    gooseberries, strwberries, cherries etc ( I normally use raspberries,
    gooseberries and red and blackcurrants)
    
    4oz sugar, or more if fruit sour, or use apple concentrate to avoid
    sugar.
    
    Put fruit in large bowl or pan , cover with sugar and heat gently
    until sugar dissolves and juices begin to run.
    
    Meanwhile line a pudding basin with stale white or brown bread,
    crusts removed, in a single well fitting layer.  Cut slices to shape
    them round the bowl.
    
    Spoon in the fruit, reserving the juices.  Cover the pudding with
    more bread.  Seect a saucer or plate which can be place over the
    pudding but inside the bowl.  Weight in down with a bag of sugar
    or something similar and leave to cool.  the juices will continue
    to come up, and you may need to spoon in out, and/or replace saucer
    with a smaller one.  Refridgerate for a few hours before serving.
    
    To serve - turn out pudding onto plate.  Use some of the reserved
    juices to ensure there are no white patches in the bread.  Serve
    in small portions with cream or ice cream
    

    A very special friend of mine serves raspberries with Cointreau
    drizzled over the top.
    
    Judy

			Blackberry Cordial

	1 quart blackberry juice
	2 cups sugar
	1/2 stick cinnamon
	2 tablespoons whole cloves
	1/4 ounce allspice
	about 1 pint of brandy

	Blackberry juice is easily obtained by simmering about 3 quarts
	of blackberries, crushed with 1/2 cup water.  Watching carefully
	to guard against scorching.  Strain.  To 1 quart of the juice,
	add the sugar, cinnamon, whole cloves, allspices.  Boil 20 minutes,
	then strain again.  Stir in the brandy; 1 pint for each quart of
	liquid.  Bottle...



			Blackberry Bounce

	4 quarts blackberry juice
	4 lbs. sugar
	1 quart brandy

	Simmer 6 quarts of berries with 1 cup of water.  Strain.
	Measure juice.  Boil 4 quarts juice and 4 lbs sugar for
	5 minutes.  Cool.  Stir in brandy and BOTTLE THE BOUNCE.

    From Aug/Sept issue of Country magazine
    
    Black Raspberry Dumplings
    
      1 quart fresh or frozen black raspberries
      1 cup sugar
      1 cup water
      3 tbls cornstarch
      3 cups prepared baking mix
      1 cup milk
    1/4 cup sugar
    
    In a 6-quart pan, combine raspberries, sugar, water and cornstarch;
    stir to blend.  Bring to a boil, stirring often.  Turn heat to low. 
    Meanwhile, combine baking mix, milk and sugar, mixing until soft dough
    forms.  Drop by spoonfuls onto boiling berries.  Cook over low heat,
    uncovered, 10 minutes; cover.  Cook 10-15 minutes more, or until
    dumplings are cooked through.  For glazed effect, sprinkle dumplings
    with additional sugar and a dash of nutmeg before serving.  Yield: 10
    servings.

I've seen several recipes lately that call for frozen raspberries in syrup, some
call for lite syrup as well.  Does anyone know where I can find these in 
southern NH or Mass.?   I've seen frozen strawberries in both regular and lite
syrup, but I can't seem to find raspberries. 

Thanks for your help!

    Meredith,  I've bought bags of frozen raspberries (although not in syrup)
    recently at Shaw's on Daniel Webster Highway in South Nashua.  They also 
    have square cans of frozen raspberries in syrup. 
    
    Noranne