Ramona: Thanks for posting the link for this recipe. I love raspberries and found a sale (still not cheap!)this week. I made a 9 inch round cake to see if I liked it. I did! Then I made a 9 x 13, baking at 375 for 35 minutes as per one poster on the link. A slice of the cake hit the spot with my cup of coffee, and I will take the larger cake to church tomorrow for our coffee hour. Thanks again for posting it.

If you are serving an Asian main course then maybe one of these two recipes will work for you. Won ton Soup could be good choice too but making your own won tons may be a bit more work than you were thinking. Chinese Spring Rolls - Rachel Ray Via Woodie 1 tablespoon vegetable oil or olive oil 1/2 red bell pepper chopped fine 2 stalks celery from the heart chopped fine 6 water chestnuts chopped fine 1/2 small onion chopped fine 1/4 cup fresh bean sprouts a handful -- chopped 2 (6-ounce) cans lump crab meat drained 12 ounce Cooked chicken 2 tablespoon dark soy such as Tamari 1/2 teaspoon dried thyme leaves eyeball it 4 (13 by 17-inch) sheets defrosted phyllo dough 3 tablespoon melted butter Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl.Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet. Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over. Chinese Potsticker Dumplings NOTE: This reads harder than it is! Make these in advance and freeze . Cook starting at step 3 from frozen. These are so delicious! 2 garlic cloves 2 green onion a small piece of ginger (about 1 1/2" long) 1 pound lean ground pork, chicken, or turkey 1/3 of a head of small Napa cabbage 2T soy sauce 2 T sesame oil salt about 40 round dumpling wrappers(aka gyoza wrappers or dumpling skins) 3T vegetable oil, divided use Garlic: Peel. Crush through garlic press into a large bowl Green onions: Cut off and discard the root ends. Peel off and discard any withered outer layers. Cut crosswise into 1/4" pieces. Add to the bowl with the garlic. Ginger: Grate the cut side of the ginger through the finest holes of a grater until you have a generous teaspoon. Add the grated ginger to the bowl. Cabbage: Remove and discard any wilted outer leaves. Slice crosswise very thinly. You should have 3 cups. 1. Make filling: To the bowl containing the above, add the meat, cabbage, soy sauce, sesame oil and 1 1/2 t of salt. Mix well. 2. Form Dumplings: Set out a try or a couple of large plates for finished dumplings. Set out a cup of water. Set out dumpling wrappers and cover with a damp towel to keep moist while forming dumplings. Remove one wrapper and lay it in the palm of one hand. Dip the index finger of the other hand in the cup of water. Use finger to moisten the wrapper edges evenly. With a small spoon, scoop 1 T of filling into the center of the wrapper. Fold up sides to meet edges, enclosing filling. Press the edges together to ensure a complete seal. Pleat sealed edges of dumping in 5 or 6 places to pull the dumpling into a crescent shape--pinch pleats firmly to seal. Set dumpling upright on a tray or plate (sealed edges pointing upward). Gently press each dumpling downward to flatten its bottom, making it stable. Cover with a damp towel. Continue making until all filling is used up. 3. Fry-steam and serve: Set a large (10") skillet (with a lid at hand) over medium heat. Measure 1 T of oil. When hot lay 1/3 of the dumpling (not packed tightly) in the pan. Fry until golden brown-about 3 minutes. Dribble in 1/2 c water into skillet around the edge (will splatter a little). Cover and cook until most of the liquid evaporates-about 6 minutes. Uncover and fry 2 to 3 minutes longer to evaporate all the water and crisp the bottoms again. Use a spatula or tongs to remove dumplings to a serving platter, laying them on their side, so you see the browned bottom. Keep dumplings warm in a 150F oven while cooking the test. Wipe out skillet and set back on heat. Add oil and continue as above. Makes about 40 dumplings, enough to serve 4-6 as a light meal or 8-10 as an appetizer Pot Sticker Dipping Sauce: 1/4 c soy 1 1/2 t sesame oil 1 T vinegar 1/2 t chile paste (available in Asian markets) Mix all together. You may like it better after adding a T or so of water, a t of sugar or a little grated ginger. Makes about 1/3 c sauce ~enough for about 4 people Won Ton Soup NOTE: Make the wontons in advance and freeze. There is no need to add the pork slices to the soup. This is a great starter to a Chinese meal. Won Tons 1 pound boneless pork, finely ground or 1/2 pound ground pork and 1/2 pound finely chopped raw shrimp 1/2 cup finely chopped water chestnuts 2 whole green onions, finely chopped 1 TBSP soy sauce (low sodium) 1/2 tsp salt 1/8 tsp pepper 1/2 tsp minced fresh ginger 2 tsp dry sherry 1 egg 1 package won ton wrappers Combine all but the egg an wrappers until well mixed. Beat the egg in a bowl. Place a wrapper on the counter with a point facing you(cover the rest). Mound 1 tsp of the filling in the corner facing you. Fold that corner over filling and roll up to just below the two side corners. Moisten the two side corners with egg. Bring side corners together below filling, overlapping slightly and pinch to seal. Place on a baking sheet and cover while you do the remaining skins. AT this point you can use, refrigerate for 8 hours or freeze. For the soup. Won Ton Soup For each serving: 1 cup chicken broth 1 green onion sliced on the angle 1/4 cup coarsely chopped Napa cabbage or bok choy 4-6 won tons Heat the broth in a large pan. When simmering add green onion and cabbage and cook 3 minutes (don't boil) Meanwhile drop won tons into large bowl of boiling water. Allow to float to the surface and then boil for 4-6 minutes until meat is cooked through. Remove with a slotted spoon and drop into hot broth. OPTIONAL: Garnish each bowl with 1 or 2 BBQ pork slices and season with a few drops of soy sauce or sesame oil.

Looks good...I love a sauce of roasted tomatoes. I have copied and pasted here so readers don't have to bother finding the site where this is posted. This is more of a method than a recipe, so feel free to deviate from the general instructions below. This is a good way to use up those vegetables that have been hanging around in your refrigerator and are too good to throw away, but you don't quite know what to do with them. The recipe is so adaptable, even the way you cook it is up to you. Susan prefers the oven, but Rolly often puts it on the grill over indirect heat. Suggested Ingredients: * Tomatoes (regular sized, or romas or cherry ones) * Onions (red, white, yellow, green or even multi-colored pearl ones) * Garlic * Italian seasoning * Multi-colored bell peppers * Zucchini * Carrots (cut in small pieces) * Olive Oil Directions: * In a roaster pan (size appropriate for quantity of tomatoes used) place enough halved, de-stemmed tomatoes to fill it, cut side up. * Top with sliced onions and whole garlic cloves * Add other vegetables of your choice (see above) * Salt and pepper to taste, add Italian seasoning if desired. * Drizzle with extra virgin olive oil. * Bake at 425, uncovered, 1 - 1 1/2 hours. If using small tomatoes, decrease time accordingly. You will know it's done when the vegetables are tender, tomatoes are nicely caramelized and your house smells like an Italian Grandmother's. Puree in food processor if desired, or leave chunky. There are many ways you can use this roasted tomato sauce. Susan likes it heated up and spread on a piece of buttered French bread. Rolly likes it over pasta or even better, on his homemade pizza. Check back here tomorrow for details on that! They both agree that it makes a great dipping sauce for breadsticks. Remember to hit the "subscribe" button, above right so you don't miss out on future articles.

Thanks for the recipe. I like the flavor of beef braised in beer and I'm sure it would be nice with turkey as well.