Kristin was asking for raspberry recipes in the
October 3rd newsletter, and I also love anything with raspberries, so have quite
a few recipes in my collection, using fresh and frozen raspberries, and also
cookies, using raspberry jam, but at this time I'll submit two of my most
favorites, and hope she, and the other readers will enjoy them also.
Fresh Raspberry Cake
1 white cake mix
1 pkg. (8 oz.) cream cheese, softened
1-1/2 cups powdered sugar, divided
1 cup whipping cream, whipped
1 tsp. vanilla extract
2 to 3 cups fresh raspberries
*1 pkg. (3-3/4 oz.) Raspberry Danish Dessert
Prepare cake mix according to package directions, and remove 2 cups batter
before baking. Bake in greased/floured 9 x 13 inch baking pan. Bake at 350? for
about 20 minutes, or till tests done with toothpick.
(can use remaining 2 cups batter for cupcakes.) Set cake aside to cool. Whip
cream with the vanilla and 1/2 cup powdered sugar. Add softened cream cheese and
remaining 1 cup powdered sugar and beat until well blended. Spread over cooled
cake and chill in refrigerator. Mix Danish Dessert with 1-1/2 cups cold water;
cook as directed on package. Cool. Add fresh berries to cooled Danish Dessert.
Refrigerate several hours, or overnight. This is guaranteed to be a hit!
*Note: If Danish Dessert is unavailable, make sauce from 2 packages (10 oz.
each) frozen raspberries, undrained. Crush raspberries in juice; strain through
sieve to remove seeds. Place juice in saucepan and combine with 1/2 cup sugar
and 2 tbsp. cornstarch (mixed together). cook
until clear and chill well. Proceed with recipe. Also this cake can be made
using frozen raspberries, partially thawed, but it's even better with the fresh.
Judy (in Alaska)
http://www.nancyskitchen.com
