Raspberry Champagne Punch
Raspberry Muffins with Yogurt
Raspberry Garden Salad
Red Raspberry Wine
Red Raspberry Wine
Raspberry Champagne Punch
- 2 (10-ounce) packages of frozen red raspberries in syrup, thawed,
- 3 cup RealLemon, Lemon Juice from Concentrate
- ½ cup of sugar
- 1 (750 mL) bottle red rose wine chilled
- 1 quart Borden Raspberry Sherbet
- 1 (750 mL) bottle Asti Spumante or champagne, chilled
In blender container, puree raspberries. In a large punch bowl, combine pureed raspberries, RealLemon brand, sugar, and wine; stir until sugar dissolves. Just before serving, scoop sherbet into the punch bowl; add sparkling wine. Stir gently
Makes about 3 quarts.- 13 cups boiling water
- 4 (3 ounce) packages Raspberry flavored gelatin mix
- 3 cups white sugar
- 2 (46 fluid ounce) cans pineapple juice
- 1 (16 ounces) bottle lemon juice concentrate
- 2 (2 liters) bottles ginger ale, chilled
Bring the water to a boil in a huge pot. Add the gelatin and sugar and stir vigorously until the mixture is dissolved. Next, stir in pineapple juice and lemon juice concentrate. Divide into 2 to 3 containers, and freeze until solid.
To serve, let the gelatin mixture thaw until slushy (takes 6 to 8 hours). Add to punch bowl and chop into pieces. Pour in ginger ale.
Ingredients:
- 1 medium mango, peeled and diced
- 1 6 oz container of raspberries, rinsed and chopped in half
- 1 jalapeno, washed and minced
- 1/4 cup red onion, minced
- juice of 1/2 lime
- 2 tbsp fresh cilantro, washed and chopped
Step by Step Instructions:
1. In a mixing bowl, combine all ingredients and toss together
2. Cover and refrigerate for 15 minutes to allow flavors to combine
3. Serve and Enjoy!!!
Raspberry Muffins with Yogurt
Makes 12 muffins
Ingredients:
- 2 1/2 cups self-rising flour
- 1 cup sugar
- 3/4 teaspoon salt
- 1/4 cup plain Greek yogurt
- 3/4 cup water
- 1/2 cup oil
- 2 eggs
- 2 cups fresh or frozen raspberries (if you want to use blueberries, make it 1 1/2 cups)
Directions
Preheat oven to 350 degrees. Line a 12 cup muffin tray with baking cups.Mix the flour, sugar, and salt in a large mixing bowl. In another bowl, beat together the yogurt Beat in oil and eggs.
Add the raspberries to the dry ingredients and stir to distribute. Add the ret ingredients to the dry and stir until just combined. Spoon batter into muffin tins until 3/4 full (almost to the top of the muffin tin.)
Place the muffins in the oven and lower the oven temperature to 325 degrees. Bake until golden brown on top, 25-30 minutes. (I used larger than standard muffin cups, so my baking was 35 minutes.)
Allow cooling on a wire rack. Serve warm or at room temperature.
Yield: 14 large or 56 miniature muffins
- 1 1/8 cups sugar, divided
- 4 teaspoons finely grated lemon peel (from two large lemons)
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 1/2-pint containers (about) fresh raspberries
Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in a small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the remaining 1 cup sugar and butter in a large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into the center come out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).
Ingredients:
- 1 (10-ounce) package frozen
- Red raspberries in syrup, thawed
- 1 tablespoon cornstarch
- 3 egg yolks
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- ½ cup ReaLemon Lemon Juice Concentrate
- Yellow food coloring, optional
- 1 (6-ounce) packaged graham cracker crumb pie crust
- Borden or Meadow Gold Whipping Cream whipped or whipped topping.
Preheat oven to 325, In a small saucepan, combine raspberries and cornstarch, cook and stir until thickened and clear. In a medium bowl, beat egg yolks with sweetened condensed milk, ReaLemon brand, and food coloring if desired. Pour into crust; bake for 30 minutes. Spoon raspberry mixture evenly over the top. Chill for 4 hours or until set. Spread with whipped cream. Garnish as desired. Refrigerate leftovers. Makes 1 pie
Made from 100% Willamette raspberries. The intense raspberry flavor from start to finish. There is a perfect balance of sweetness and acidity. Tomasello Red Raspberry is the perfect compliment to chocolate and chocolate desserts. The edge of the Red Raspberry cuts through the sweetness of the chocolate, leaving your palette clean without being cloying.
