I made some raspberry vinegar with my "too many raspberries." Mine were red so obviously the color was different. I use the recipe that contains some sugar, and I use a TBSP or two of raspberry vinegar in sparkling water for a really refreshing drink. It's great to have a lot frozen--they taste heavenly in the middle of winter, and my kids enjoy smoothies made with them all year long.

Send them to me!

If you have a VitaMix, you can quickly make syrups and jams that are seed-free. I dislike the seeds in home-made raspberry preserves, so this is the answer for me. (I also use my VitaMix for tomato sauce. I only core the tomatoes and use the skins and seeds -- very healthy.

When we first bought the VitaMix 20 years ago, it seems mighty expensive but after using it for so many things for two decades, it is worth every cent.

Make AnnT's Raspberry Danish! It would be gorgeous with goldens.

Deanna

I would be glad to help you use them. :D

Chocolate Raspberry Preserves

Is it possible to have too many raspberries? They freeze well. I keep some in the freezer year around just to make scones. But I also love raspberry muffins, pies,cakes and tarts.

Here are a few of my favourites:

Home Cookin Chapter: Recipes From Thibeault's Table

White Chocolate Cream cheese Raspberry Tart
===========================================

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 425F.

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.

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry Pie
=============

The Canadian Living Test Kitchen

Ingredients:

1 pastry for 9-inch (23cm)
4 cups (1 L) raspberries
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
milk or cream
Sprinkle granulated sugar

Preparation:

Line 9-inch (23 cm) pie plate with pastry.

In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter.

Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden.

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry cream cheese muffin
=============================

myrecipe.org/top/print_detail/57

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

Home Cookin Chapter: Recipes From Thibeault's Table

Raspberry Cake
==============

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 350°F

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

Scones (Raspberry, Blueberry, Fresh Currants,etc..)
===================================================

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.

I freeze my excess. But I have also frozen raspberry scones and muffins--they do well in the freezer. Pies and bar cookies would probably do well too.

I'm with An, there;s no such thing as too many raspberries! LOL Looks like she anf the others have given you lots of great ideas for them!

I freeze them, too, if I have more than I can use at the moment.

Linda

I don't think there is anything like too many raspberries. I have mostly the black and I use them mostly for baking pies. I have made jelly in the past which is my favorite. If you don't want to freeze the extra or make jelly for now, make them into juice and can it for later on, like another year for making into jelly.

Sue

If you're sick of them for the moment, it seems like freezing them is the way to go. If you spread them out on a cookie sheet before freezing them, they'll freeze separately. You can then toss them in a ziplock, and you'll be able to shake out the quantity you need.

Also, send them to me!! :-P

My family loved AnnT's raspberry cake, and I made a raspberry coulis to serve with the cake. AWESOME!!!

Could I please ask an off topic question? Raspberries are my favorite fruit, and I soooooo want to plant some. Can someone with 'to many raspberries' tell me approximately how many plants they planted or have. I'm sorry to ask this, but I just gotta know!
Thanks
Sally

I have four bushes. Just about right for single me who cans and bakes. I have to freeze them if I want a whole lot at one time for jam because they just don't keep in the fridge. I pick about a cup a day for a week or so. I wish I had room for more. Oh, I don't fuss with mine so they are probably underachievers. They are repeat bearers so I get a second smaller fall crop.

Thank you everyone for the ideas. I'm still picking berries and freezing them. I was lucky and sold some. I'm OUT of room in the freezer. I'm going to thaw them out and make juice for later. Does anyone have a syrup recipe. val

A word of caution, Sally. Raspberries multiply...a lot.

I started out 6 years ago with two plants. Last summer I had to move them to another area as they had taken over the 8 x 16 foot plot I had them planted. I dug them up and moved them all.

BUT...there are still raspberry plants coming up in the original area that I have been pulling/digging up all summer!

No matter how many plants you put in, make sure they are in an area that they can take over!

Linda