Raspberries Recipes

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Lemon Raspberry Muffins

1 cup frozen Rader Farms™ Raspberries
2 cups unbleached flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1/2 cup vegetable oil
1 teaspoon lemon extract
2 large eggs

Preparation:Heat oven to 425°F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in Rader Farms™ raspberries. Fill prepared muffin cups three-quarters full. Bake for 18 to 23 minutes or until golden brown. Cool for 5 minutes before removing from pans.

Raspberry Tart

5 cups frozen Rader Farms™ Raspberries, slightly thawed
1/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 teaspoon vanilla extract
sifted confectioners’ sugar

Preparation:Preheat oven to 425°F. Wipe an 11-inch tart pan with a removable rim with a paper towel dipped in a flavorless oil if the surface isn’t well seasoned. Combine the flour and sugar in a food processor. With the motor running, gradually add the butter through the feed tube. Process until thoroughly incorporated. Stir the egg yolk and vanilla together in a cup. With the motor running, gradually add egg mixture through the feed tube. Pulse the mixture until it begins to pull together. If the mixture seems too dry, add 1 to 2 tablespoons ice water and process until a dough forms. The dough should be crumbly but not dry. Turn the dough directly into the tart pan. Press it up along the sides and on the bottom of the pan in a relatively even layer; the dough will have a rough surface. While the crust can be made ahead and refrigerated until ready to be baked, it tastes best when it is baked right away.

To make the filling, stir the sugar and flour together in a large bowl until blended. Add half of the Rader Farms™ raspberries and toss to coat with the sugar mixture. Spoon into the prepared crust and top with any sugar left in the bottom of the bowl. Bake for 15 minutes. Reduce the oven temperature to 350°F. Bake until the edges are golden brown and the berries are hot and bubbly, 30 to 40 minutes, running a spoon through the berry mixture to turn over any berries that still have flour on them halfway through the cooking time. Remove the pan from the oven. Carefully arrange the remaining berries, stem ends down, close together all over the surface of the tart, pressing them down gently into the hot berry mixture. Cool the tart on a wire rack. Before serving, push the tart up out of the pan. Sprinkle with the confectioners’ sugar. Cut into wedges and serve with vanilla frozen yogurt or light whipped cream!

Raspberry-Mango Summer Soup

4 cups frozen Rader Farms™ Raspberries, thawed with juice
2 cups mango puree (approximately 1 mango*)
2 bananas
1 papaya, peeled and seeded
1 cup milk
2 heaping tablespoons canned reduced-fat cream of coconut
4 fresh mint sprigs

Preparation:Put the Rader Farms™ raspberries, mango, orange juice, bananas, papaya, milk, cream of coconut, and ice cubes in a blender and puree until smooth. Pour into 4 shallow soup bowls. Garnish each with a sprig of mint.

*Make mango pulp by peeling a mango, cutting the fruit off the pit, and then pureeing it in the food processor.

Melon with Lemon Sorbet and Raspberry Sauce

2 cups frozen Rader Farms™ Raspberries
1/2 cup confectioner’s sugar
1 tablespoon lemon juice
1 cantaloupe, 2-2 1/2 lbs. halved and seeded
1 pint premium quality lemon sorbet
fresh mint leaves

Preparation:In a blender, combine the Rader Farms™ raspberries, sugar and lemon juice. Blend for about 30 seconds, scrape down the sides, and blend again until smooth. Transfer to a fine-mesh sieve set over a small bowl. Using the back of a spoon, press the pureed raspberries through the sieve. Cover and chill thoroughly before serving. There should be approximately 1 1/4 cups. Cut each melon half into 4 equal wedges. Using a sharp paring knife, carefully remove and discard the peel. Divide the melon pieces among chilled plates. Top each serving with a scoop of lemon sorbet, and spoon a small amount of the raspberry sauce over the sorbet. Garnish with mint leaves and serve at once.

Frozen Raspberry Soufflé

3 cups frozen Rader Farms™ Raspberries
5 egg whites
3/4 cup sugar
2 cups heavy cream, whipped

Preparation:Combine egg whites and sugar in a metal bowl and place over hot water until the mixture is warm to the touch. Remove from the heat and beat with an electric beater until stiff. Set this mixture aside. Puree the slightly thawed frozen Rader Farms™ raspberries and remove the seeds by forcing the puree through a strainer. Fold the raspberry puree into the egg-white mixture and fold in the whipped cream. Make a collar around a 1 1/2 quart soufflé dish. Spoon the raspberry mousse into the dish and freeze at least 6 hours. Remove the collar to serve.