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RASPBERRY JAM QUART RASPBERRIES 3 SCANT CUPS SUGAR In a large stainless steel pot, lightly mash raspberries. Simmer, covered, until bubbling. Stir in sugar and bring to a boil. Stirring as necessary, boil, uncovered, for 10 to 15 minutes or until mixture thickens and begins to cling to bottom of pot. Remove jam from heat and let subside. Stir, skimming if desired. Fill hot scalded jars to 1/8 inch from the top and seal at once with snap lids and screw bands, or leave 1/3 inch headroom and seal with paraffin.

Very Berry Cheese Cake 1 ½ cups finely crushed vanilla wafers 6 T butter, melted 2- 8 oz pkgs cream cheese ¾ cups sugar 2 T flour 2 tsps vanilla 1 cup cottage cheese, blended til smooth ¼ cup orange juice 3 eggs 3 ½ cups fresh red, purple or black raspberries 1 T orange juice 1 T sugar--Combine wafers and butter.  Press onto bottom and up sides of ungreased 8” springform pan.  Set aside. --Beat cream cheese, ¾ cup sugar, flour and vanilla til smooth.  Stir in blended cottage cheese and ¼ cup orange juice.  Add eggs, beat on low speed just until combined. --Pour half of the cheese mixture into the crust.  Spread 1 cup fruit on top.  Pour remaining cheese mixture over the top and then ½ more cup of fruit on top.  Place in a shallow baking pan in oven at 375 degrees for 40- 45 minutes or until done. --Cool in pan for 15 minutes.  Loosen crust from sides of pan; cool 30 minutes more.  Remove sides of pan; cool  1hour.  Cover and chill 4 hours before serving. --Combine remaining 2 cups of fruit and 1 T orange juice and 1 T sugar.  Cover and chill up to 2 hours.  Serve on top of cheesecake.

Fruit Braid Dough 1 cup milk 1 egg, beaten 2 T butter 3 T sugar ¾ tsp salt 3 1/3 cups bread flour ¾ tsp yeast Filling ½ cup raspberry or strawberry jam 4 oz cream cheese blended with powdered sugar to sweeten and dash of vanilla (optional) 2 T butterIf you have a bread machine, place dough ingredients in the baking pan in order listed and select the dough setting.  If making by hand, mix all dough ingredients and let rise to double the size.  Punch down and roll into a 14” x 9” rectangle.  Spread jam and optional cream cheese mixture down center third of rectangle.  Make diagonal cuts from outer edges one inch apart and three inches long.  Fold alternate strips of dough over filling.  Place on greased baking sheet.  Brush with melted, cooled butter.  Cover and let rise 30 min or until double in size.  Bake at 350 degrees for 30-35 minutes.  Drizzle with your favorite icing recipe. Blueberries 'n Cheese Coffeecake 1/2 Cup Margarine 1 1/4 Cups Sugar 2 Eggs 2 1/4 Cups Flour 1 Tablespoon Flour 3/4 Cup Milk 1/4 Cup Water 2 Cups Blueberries 8 oz. Cream Cheese, cubed 1 Teaspoon Grated Lemon Peel 1/4 Cup Sugar 1/4 Cup Flour 1 Teaspoon Grated Lemon Peel 2 Tablespoons Margarine Powdered Sugar Beat margarine and sugar until light and fluffy. Add eggs, mix well. Mix 2 cups flour, baking powder and salt. Add alternately with combined milk and water. Toss blueberries with remaining 1/4 cup flour and fold into batter with cream cheese and lemon peel. Pour into greased and floured 13x9 glass baking pan. Combine sugar, flour and lemon peel. Cut in margarine until mixture resembles course crumbs. Sprinkle over batter in pan. Bake at 375 degrees for 1 hour. Cool and sprinkle with powdered sugar. Rhubarb Custard Bars 2 Cups Flour 1/4 Cup Sugar 1 Cup Cold Butter Filling: 2 Cups Sugar 7 Tablespoons Flour 1 Cup Whipping Cream 3 Eggs, beaten 5 Cups Rhubarb, chopped (fresh or frozen) Topping: 8 oz. Cream Cheese, soft 1/2 Cup Sugar 1/2 Teaspoon Vanilla 1 Cup Whipping Cream, whipped In a bowl, combine flour and sugar. Cut in butter. Press in a greased 3x9 pan. Bake at 350 degrees for 10 minutes. Combine sugar and flour in a bowl. Whisk cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Cool. Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover, chill and keep refrigerated. DELICIOUS RASPBERRY - BLUEBERRY PIE 1 - 9 INCH PIE SHELL - BACKED 1 - 8 OZ PKG CREAM CHEESE ¼ CUP SUGAR 2 CUPS FRESH OR FROZEN BLUEBERRIES 2 CUPS FRESH OR FROZEN RASPBERRIES ½ CUP WATER 1 CUP SUGAR 2 TABLESPOONS CORNSTARCH Soften cream cheese. Mix with ¼ cup sugar. Spread on bottom of baked pie shell. Combine ½ cup blueberries and ½ cup raspberries with ½ cup water. Bring to a boil. Reduce head and simmer 2 minutes. Combine sugar and cornstarch. Gradually add 1st mixture. Cook, stirring constantly till thick and clear. Cool slightly. Place remaining berries in pie shell then pour cooked mixture over berries. Chill and serve. FREEZING BERRIES Lightly rinse berries under a fine mist in a colander, then spread them on a baking sheet in a single layer. Freeze until solid, then store in airtight containers. OR just wash and freeze in airtight containers. A 1 cup serving of Fresh raspberries has 50 calories of fat, no cholesterol or sodium. It provides a third of the daily requirement for fiber and almost half the daily requirement of vitamin C. RASPBERRY CREAM MUFFINS EGGS 1 CUP SUGAR ½ CUP VEGETABLE OIL ½ TEASPOON VANILLA EXTRACT 2 CUPS ALL-PURPOSE FLOUR ½ TEASPOON SALT 1 TEASPOON BAKING POWDER 1 CUP SOUR CREAM 1 CUP FRESH RASPBERRIES In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly, pour in oil, and vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in raspberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes. Yield: 12 RASPBERRY CUSTARD KUCHEN ½ CUPS FLOUR, DIVIDED ½ TEASPOON SALT ½ CUP COLD BUTTER 2 TABLESPOONS WHIPPING CREAM ½ CUP SUGAR 3 CUPS FRESH RASPBERRIES TOPPING: 1 CUP SUGAR 1 TABLESPOON FLOUR 2 EGGS, BEATEN 1 CUP WHIPPING CREAM 1 TEASPOON VANILLA EXTRACT In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in x 9-in x 2-in baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator. Yield: 10 to 12 servings. DEEP DISH FRUIT PIE CUP BUTTER, MELTED 1 CUP BISQUICK MIX 1 CUP SUGAR 1 CUP MILK 1 QUART RASPBERRIES Melt butter in 10 x 6 baking dish. Stir in Bisquick, sugar and milk. Pour raspberries over top. Bake at 375 degrees for 35 to 40 minutes. RASPBERRY JAM QUART RASPBERRIES 3 SCANT CUPS SUGAR In a large stainless steel pot, lightly mash raspberries. Simmer, covered, until bubbling. Stir in sugar and bring to a boil. Stirring as necessary, boil, uncovered, for 10 to 15 minutes or until mixture thickens and begins to cling to bottom of pot. Remove jam from heat and let subside. Stir, skimming if desired. Fill hot scalded jars to 1/8 inch from the top and seal at once with snap lids and screw bands, or leave 1/3 inch headroom and seal with paraffin. FRESH RASPBERRY PIE 1/4 CUPS ALL-PURPOSE FLOUR 3 TABLESPOONS CONFECTIONER'S' SUGAR 1/2 CUP COLD BUTTER OR MARGARINE FILLING: 1 CUP SUGAR 3 TBLS PLUS 2 TSP CORNSTARCH 1-1/2 CUPS COLD WATER 3 TBLS CORN SYRUP 1/4 CUP STRAWBERRY GELATIN POWDER 1/2 TEASPOON VANILLA EXTRACT 1 QUART FRESH RASPBERRIES In a bowl, combine flour and confectioner's' sugar, cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 degrees for 18-22 minutes or until edges are golden brown. Cool on a wire rack. In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes. Add the raspberries; gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours. Yield: 6-8 servings. MELT IN YOUR MOUTH BLUEBERRY SAUCE 2 cups fresh/frozen blueberries I This. Lemon juice 1 Tbsp. Pear juice 1/4 cup honey 1 Tbsp. Butter 1-2 tsp. Cornstarch Grind the berries in a food processor. Combine with other ingredients in a non-stick saucepan. Bring to a boil, reduce heat and simmer for five minutes. Banana Raspberry Bread 1 3/4 cup flour 1 1/2 tsp baking powder 1/2 tsp soda 1/3 cup shortening 2/3 cup sugar 2 eggs, beaten 2-3 ripe bananas, mashed 1 1/2 cups fresh or frozen raspberries Preheat oven to 350. Sift flour, baking powder and soda in medium size bowl. Set aside. In large bowl blend shortening and sugar until fluffy. Add eggs, beat well. Alternately add flour mixture and bananas. Mix until smooth. Fold in raspberries. Pour in greased loaf pan and bake for 1 hour. Cool 10 minutes then invert on rack. * If frozen raspberries are used, include 1/4 cup of the raspberry juice. Triple Fruit Pie 1 1/2 cup blueberries 1 1/2 cup raspberries 1 1/2 cup chopped rhubarb 1/2 tsp almond extract 1 1/4 cup sugar 1/4 cup tapioca 1/4 tsp ground nutmeg 1/4 tsp salt 1 T lemon juice 1 double crust pie In large bowl, combine fruits and extract; toss to coat. In separate bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit and let stand 15 minutes. Place one crust in bottom of 9" pie plate. Stir lemon juice into fruit mixture; spoon into crust. Place other pie crust on top of berries. Seal and flute edges. Bake at 400 F for 20 minutes. Reduce heat to 350 F, bake 30 minutes longer or until crust is golden brown and filling is bubbly. Triple Berry Crisp 2 cups black raspberries 2 cups raspberries 2 cups blueberries 4 T sugar 2 cups flour 2 cups rolled oats 1 1/2 cups packed brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 1 1/2 cups butter Preheat over to 350. In large bowl, toss together all of the berries, and white sugar; set aside. In another bowl combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in bottom of a 9x13 pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake for 30-40 minutes or until fruit is bubbly and topping is golden brown. Banana Berry Smoothie 1 banana, frozen 1 cup frozen raspberries 3/4 cup orange juice 1/4 cup vanilla yogurt Blend all ingredients together until smooth and enjoy. * Any fruit or flavor of yogurt can be substituted. Our raspberries are also delicious blended with vanilla ice cream. Jam Recipe 5 cups berries 4 cups sugar 2 tsp butter 1 large package Jell-O Cook berries, sugar and butter for 12 minutes. Remove from heat, add the Jell-O and stir until dissolved. Pour into jars and seal them. Raspberry Cream Cheese Coffee Cake 2 ¼ cups all-purpose flour ¾ cup sugar ¾ cup cold butter ½ tsp baking powder ½ tsp baking soda ½ tsp salt ¾ cup sour cream 1 egg, beaten 1 ½ tsp vanilla Filling 1 (8oz) package cream cheese, soft ½ cup sugar 1 egg ¾ cup raspberry jam In large mixing bowl, combine flour and sugar.  Cut in butter until mixture is crumbly.  Remove 1 cup and set aside.  To the remaining crumbs, add baking powder, baking soda and salt.  Add the sour cream, egg, and vanilla.  Mix well.  Spread in the bottom and 2 inches up the side of a greased springform pan. For the filling, beat cream cheese, sugar and egg until well blended.  Pour over batter.  Spoon raspberry jam on top.  Sprinkle with reserved crumbs. Bake at 350 degrees for 55-60 minutes.  Let stand for 15 minutes.  Run a knife around the edge of pan to loosen and remove the sides from the pan. Raspberry Dessert Bars 1 ½ cups butter, soft 1 ½ cups sugar 3 egg yolks 3 cups flour 2 cups raspberry jam* 1 cup fresh raspberries*   In medium bowl, cream together the butter and sugar until light and fluffy.  Blend in the egg yolks.  Gradually mix in the flour to form dough.  Press a little over half of mixture into bottom of a 9x13 greased baking pan.  Spread evenly with jam.  Flatten the remaining dough into pieces and place them over the jam so they cover the top. Bake for 30 minutes until lightly golden on top.  Frosting 1 T butter, soft 1 T shortening 1 oz. cream cheese, soft 2 T marshmallow crème ½ cup plus 1 T powdered sugar 1 T milk Cream butter, shortening, cream cheese and marshmallow crème together.  Add powdered sugar and milk.  Mix well. Drizzle frosting over the top after the bars have cooled. Sprinkle fresh berries on top.  *You can substitute any flavor jam.  What ever flavor jam you use, use corresponding fresh berries.