Lpink, the easiest way is to freeze them, especially when making scones.

Here are a few of my favourite desserts using raspberries.

Home Cookin Chapter: Recipes From Thibeault's Table

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Raspberry Cake
1985 Canadian Living Magazine

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup sour cream
1 cup raspberries
. Heat Oven to 350F

In a bowl Sift flour, baking powder, soda and salt.

In another bowl Beat butter and sugar until creamy and add eggs. Beat
well.

Add vanilla.

Mix in flour and add sour cream. Fold in Raspberries.

Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until
done.

Home Cookin Chapter: Recipes From Thibeault's Table

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2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
.

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart
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Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

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Shortbread Tart Pastry
======================

1 cup butter, room temperature

1/2 cup Icing sugar (powdered sugar)

1 1/2 cups all purpose flour

Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.

8 ounces cream cheese room temperature
2 large eggs
1 cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries

(enough filling for two pies)

Preheat oven to 425°F.

Prepare the crust first.

Divide dough into 4 equal pieces and place in the bottom of a tart pan with
removeable bottom. Using your fingers pat the dough evenly along the sides
and bottom of the pan. Prick with a fork and put in the freezer for 15
minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
golden. Check after the first 6 or 7 minutes and if the pastry is rising
up, flatten gently with a fork. Remove from oven and let cool on a rack.

Lower the temperature to 350°F

Filling

Beat the cream cheese with sugar until soft and creamy. Add the eggs and
continue to beat. Beat in melted white chocolate,cream and vanilla.

Decorate tart shell with raspberries. Slowly pour the cream cheese filling
around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.

Let cool on rack. May be decorated with melted chocolate.

Here is another one.

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry cream cheese muffin
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myrecipe.org/top/print_detail/57

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Raspberry can be changed with blueberry or raisins

DateCreated on : 23-09-2006
Ingredients ( 18 )

* 150g cream cheese (room temperature)
* 150g unsalted butter (room temperature)
* 110g sugar
* 3 eggs
* 120g raspberry
* 30g walnut
* 160g flour
* 1 teaspoon baking powder

Directions

1. Preheat the oven to 180 degree
2. Mix 1 tablespoon flour with the raspberry and set aside
3. Beat the cheese and butter until smooth
4. Add the sugar and beat until fluffy
5. Add the egg one by one and continue beat the mixture
6. Sift the flour and baking powder. Add it into the mixture and mix until blended
7. Place the mixture into the muffin cup and put the berry and walnut on top
8. Bake for 25-30 minutes

Ann you are too much!! I am overcome!
Thanks!

I'm so jealous..Raspberries are my most favorite berry!! Okay maybe salmon..but those are only wild in my area..and hard to come by!

I do as Ann suggests..freeze them..infact I have a plate of them in the freezer from yesterday, to make Ann's scones for hubby...
But I didn't get to the oven this morning..so they'll have to wait until tomorrow morning..

Got my cooking for the day done already.

Ann, those muffins look really good! I haven't seen you post that one before!

We like these too Pink.

Marlen's Raspberry Love Muffins

2 cups flour
2 teaspoons baking powder
1 heaping cup white chocolate chips
1 stick softened butter
3/4 cup sugar
1 teaspoon pure vanilla extract
1 Tablespoon finely grated orange zest
1/2 cup milk
2 cups fresh or unsweetened frozen raspberries

Sift flour with baking powder and mix in the white chocolate chips; set aside.
With an electric mixer, beat softened butter with sugar until light and fluffy, add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Do not overmix.
Spoon into greased muffin tins and bake at 375 degrees F. for 25 to 30 minutes. Cool for 10 minutes before removing from tins.

I usually halve the amounts of the glaze ingredients when I make this.

RUBIES & GARNETS serves 4

1 pint of small to medium sized ripe strawberries
1 pint of red raspberries
1 cup of real maple syrup
1 cup of currant jelly
Strawberry or mint leaves for garnish

Wash berries gently and set on a towel or paper towels to dry. Hull strawberries. Arrange in a shallow serving dish or 4 individual dishes and chill.

Mix maple syrup and jelly in a small saucepan and bring to a boil, stirring constantly, until all lumps disappear and the mixture comes to a gentle boil. Remove from heat and cool for 1-2 minutes, then gently spoon the hot syrup over the berries, starting always on the top to coat them evenly.

Chill again, for at least an hour. Garnish with strawberry or mint leaves just before serving.

Here is my favorite raspberry muffin recipe. You may notice the recipe calls for blueberries, it is okay with blueberries and to die for with raspberries.

-Robin

Blueberry Lemon Corn Muffins
Gourmet : August 1998

This recipe can be prepared in 45 minutes or less.
Serves 2 (actually it would serve 2 really really starving people)
paper muffin cup liners
1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1 tablespoon freshly grated lemon zest
1/2 cup whole milk
2 large egg yolks
1/2 cup blueberries
Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.

Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.

Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack.
Muffins keep in an airtight container at room temperature 2 days.

OH.... DO MAKE ANN T'S SCONE'S. THEY ARE FANTASTIC!!! Now I'm craving Raspberries. Diana55

I can't wait to try these recipes. I think I am going to make Marlen's muffins and put in the freezer since I have the chips and need to use them up, and the cake to take home to the 'rents for the 4th. But I will save all these recipes. I am going to love testing them all out. Thank you all so much.

I've got a pan of Ann's raspberry cream cheese muffins just out of the oven cooling - except mine are blackberry cream cheese because that's what I have. And I snitched about a third of a cup of cornmeal from Robin's Gourmet recipe to replace some of the flour because that sounded good too.

I assumed that 180 for oven temp meant 180 Centigrade rather than some unusual low temperature muffin baking technique. :^)
Especially when the recipe gave ingredients in grams and 180 C is about 350 F - about what most muffin recipes use.

Note about freezing berries that I apparently didn't get:

Freeze them by spreading them apart individually on a tray or plate, not heaped into a plastic container. Then you can transfer them to a more compact container after they are frozen.

I didn't do that, and this morning had to chip away at the hunk of frozen raspberries to get enough to make scones.

Terri thanks for posting Marlen's recipe. It was very nice to be reminded of her! The muffins were fab, the perfect summer coffee break! I am having so much fun working my way through this thread.