#2553 - Raspberry Chiffon Pie

(by Shirley McNevich)

1 - 10oz. bag frozen red raspberries (thawed and drained but save the juice)
1 - 3oz. box raspberry Jell-O
3/4 cup boiling water
1/2 cup whipping cream (whipped)
1/4 tsp. salt
2 egg whites
1/4 cup white sugar
1 ready-made graham cracker crust

Thaw and drain the raspberries--pour the juice from the raspberries into a measuring cup and add enough water to the juice to make 2/3 cup of liquid. In a bowl add Jell-O and boiling water--stir well until dissolved. Add the 2/3 cup raspberry juice/water mixture to Jell-O mixture--stir to mix. Cool to room temperature, then refrigerate until it starts to gel. Whip the whipping cream. Remove Jell-O from refrigerator and put it in a mixer--beat the Jell-O mixture until foamy. Remove from mixer--add raspberries and whipped cream--stir to mix. In a mixer add egg whites and salt--beat until soft peaks form. Add white sugar slowly--beat until stiff peaks form. Add egg white mixture to Jell-O mixture--stir until mixed. Pour entire mixture into the graham cracker crust. Refrigerate overnight.

#2476 - Raspberry Cheesecake Squares

(by Shirley McNevich)

Crust: 1/2 cup Domino's powdered sugar; 1/3 cup softened butter; 2 cups Bisquick

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 eggs; 1 - 10oz. bag frozen raspberries in lite syrup (thawed but NOT drained)

In a bowl add powdered sugar, butter and Bisquick--mix with a pastry blender to make crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes or until lightly browned. In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Remove bowl from mixer--add undrained raspberries--stir until mixed. Pour batter over the hot crust. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into squares.

#53 - Raspberry Pudding

(Aunt Hazel [Haupt] Herman)

1 egg
2 TBSP butter or margarine
2 cups white sugar
1 cup milk
2 cups flour
2 tsp. baking powder
2 cups fresh or frozen raspberries (thawed)--you can substitute any type of berries you choose
1 cup hot water

In a mixer, beat egg, butter, 1 of the cups of sugar, baking powder, milk, and slowly add flour. Mix until smooth. Pour in 9 x 13 x 2 long cake pan (greased).

Put berries in another bowl and mix by hand, adding second cup of sugar. Pour berry mixture evenly over the top of the batter. Pour one cup of hot tap water over the whole top of the batter. Bake at 350 degrees for one hour.