Fruit-full desserts

RASPBERRY CREAME PIE
Crust:
2 c. graham cracker crumbs
1/3 c. sugar        
1/2 c. butter or margarine, melted
Raspberry Filling:
1 1/3 c. sugar
6 Tbsp. cornstarch
1/8 tsp. salt
2 c. water
4 Tbsp. corn syrup
1 pint fresh raspberries
Cream Filling:
4 oz. cream cheese, softened
1/2 c. sugar
5 oz. whipped topping or whipped cream
For crust, mix graham cracker crumbs, sugar and butter; press into a deep-dish pie pan. Bake in preheated 375° oven for about six minutes. Set aside to cool. For raspberry filling, mix sugar, cornstarch and salt. Add about 1/2 cup of the water and stir until smooth. Add remaining water, corn syrup and berries. Cook over medium heat in saucepan, stirring constantly until thick. Set aside to cool. While this is cooling, make cream filling. Fold cream cheese, sugar and whipped topping together gently until smooth. Spoon over cooled crust. Then spoon cooled berry filling over cream filling. Allow to sit for at least two hours before serving. Makes 10-12 servings.

RUSSIAN CREAM

2 Tbsp. unflavored gelatin
16 oz. sour cream
1/2 c. cold water
1 tsp. vanilla extract
1 pint half-and-half
1 c. sugar
2 c. strawberries, blueberries or peaches
Combine gelatin with cold water. Heat half-and-half and sugar to the scalded stage over medium heat. Remove from heat. Stir gelatin into the half-and-half mixture. Add sour cream and vanilla. Pour into a five-cup mold and refrigerate overnight. When set, turn mold onto a large plate. Garnish generously with fruit. (Almond extract may be used instead of vanilla.) Makes eight servings.

RASPBERRY CHEESECAKE

Crust:
1 1/2 c. graham cracker crumbs
3 Tbsp. sugar
1/3 c. butter, melted
Filling:
8 oz cream cheese, softened
1 tsp. vanilla, opt.
3/4 c. sifted confectioners’ sugar
1 1/2 c. whipped topping
Sauce:
1 c. sugar
1 c. water
3 Tbsp. cornstarch
3 Tbsp. raspberry gelatin
2 c. fresh or frozen raspberries
For crust mix crumbs, butter and sugar together and press into bottom of 11-inch by 7-inch baking dish. Bake in preheated 350° oven for eight-10 minutes and cool. For filling whip cream cheese in bowl using electric mixer. Mix in the sugar and vanilla, if using. Fold in whipped topping. Spread on top of cooled crust and place cheesecake in refrigerator. For the sauce combine sugar, water and cornstarch in medium-size saucepan and cook over low heat until thick and clear. Remove from heat, add the gelatin and stir until dissolved. Allow to cool, then add the fresh raspberries (if using frozen berries, add to sauce before it cools). Spread raspberry mixture on top of cream cheese layer, and refrigerate until raspberry layer is thick. Makes eight-10 servings. (Recipes from Hometown Cookbook)

CLASSIC BLUEBERRY PIE

Pastry for 2-crust pie
1 c. sugar
2 Tbsp. flour
4 c. blueberries
Dash salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 Tbsp. butter
Line pie plate with pastry. Mix sugar and flour; spread about 1/4 of it on lower crust. Fill with blueberries. Sprinkle rest of sugar mix over berries. Add salt and sprinkle with nutmeg and cinnamon. Dot with butter. Place top crust on pie, flute edges and cut slits. Bake at 425° for 40 minutes.

ANGEL LEMON PIE

Meringue for shell:
4 egg whites
1/4 tsp. cream of tartar
1 c. sifted powdered sugar
Beat egg whites with cream of tartar until stiff. Gradually add sugar until stiff peaks fom. Butter pie plate and line with meringue. Bake 1 hour at 275°.
Filling:
4 egg yolks, slightly beaten
1/2 c. sugar
3 Tbsp. fresh lemon juice
1/8 tsp. salt
3 Tbsp. finely grated lemon rind
1 c. heavy cream, whipped
Blend all ingredients except cream in double boiler, stirring until thick. Cool, fold in cream and pour into shell. Serve chilled. Serves six – eight. (TIP: To get more juice from a fresh lemon, wash lemon and place in microwave for 40-45 seconds. When you cut into it the juice will flow freely. Caution: sometimes lemon will get quite hot.)

(320) 573-2655  • e-mail: valerie@upstel.net

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