#3879 - Fresh Raspberry Banana Cake

(by Shirley McNevich)

3/4 cup fresh raspberries
1 ripe banana
1 1/2 cups flour
1/4 to 1/2 tsp. cinnamon (your choice)
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup white sugar
2 eggs
1/2 cup canola oil
1 tsp. vanilla

Mash the raspberries in one bowl, then peel and mash the ripe banana in another bowl. In a third bowl add flour, cinnamon, baking soda, salt and nutmeg--stir to mix. In a mixer add white sugar and eggs--beat. Add mashed raspberries, mashed banana, vanilla and canola oil--beat. Remove bowl from mixer--add flour mixture--stir just until mixed. Pour batter into a greased bread loaf pan. Bake at 325 degrees 50-60 minutes--test with a toothpick for doneness. Cool for 10 minutes, then loosen and place on a cake plate to cool completely. Optional--once cake is cooled, dust the top with powdered sugar.

#3875 - Raspberry Lemon Frosting

(by Shirley McNevich)

1 1/2 cups + 2 TBSP softened butter
3 cups Domino's powdered sugar (sift after measuring)
4 TBSP mashed fresh raspberries (including the juice)
1 tsp. vanilla
1 TBSP fresh squeezed lemon juice
1 tsp. lemon zest

In a mixer add butter--beat on medium speed for 5 minutes. Add sifted powdered sugar, mashed raspberries, vanilla, lemon juice and lemon zest--beat on low until mixed, then beat on medium speed for 5 minutes. If frosting is too thick, add a little more raspberry juice and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#3812 - Warm Raspberry Pie

(by Shirley McNevich)

1/2 cup flour
1/4 cup white sugar + 2 TBSP white sugar
1/4 tsp. salt
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3 eggs
1 1/2 tsp. lemon zest
1 tsp. vanilla
1 cup fresh raspberries (more if you wish)

In a bowl add flour, 1/4 cup white sugar and the salt--whisk to mix. In a separate bowl add Carnation milk, eggs, lemon zest and vanilla--whisk to mix. Add flour mixture to egg mixture--whisk until smooth. Pour batter into a greased 9" deep dish pie plate. Spread the raspberries evenly over the top of the batter. Sprinkle the 2 TBSP white sugar evenly over the whole top. Bake at 450 degrees 17-22 minutes or until puffed up and light brown in color. Serve the pie warm.

#3747 - Double Berry Pie

(by Shirley McNevich)

1 unbaked pie crust dough
18oz. fresh blackberries
6oz. fresh raspberries
2/3 cup white sugar
1/4 cup water
2 TBSP cornstarch
1 cup heavy whipping cream
1/4 cup Domino's powdered sugar
1/3 cup Breakstone's sour cream
1 tsp. vanilla

Place pie dough into a greased 9" pie plate, use the tines of a fork to prick holes into the bottom of the crust, flute the edges and spray the inside of the pie crust dough with Pam. Place a second pie plate into the pie dough (to keep dough from shrinking when baking). Bake at 475 degrees 8-10 minutes or until lightly browned, then cool completely. In a bowl add the fresh blackberries, fresh raspberries and white sugar--toss gently to mix. Pour the 1/4 cup water over the berries and let them sit for 20 minutes. After 20 minutes, drain the berries well but keep the juice. Measure the berry juice--if less than 1 1/4 cups, add just enough water to make 1 1/4 cups liquid total. In a saucepan over medium heat add the berry juice and cornstarch--stir well. Keep stirring/cooking until mixture boils. Once boiling, remove from heat and cool the cornstarch mixture for 10 minutes. Spoon the drained berries into the cooled crust. Stir the cornstarch mixture one more time, then evenly spread the cornstarch mixture over the berries. Refrigerate overnight. When ready to serve, place your mixer bowl into the refrigerator for 20 minutes. Remove mixer bowl from refrigerator and place it on your mixer. Add the heavy whipping cream and powdered sugar--beat until you get soft peaks. Add the sour cream and vanilla--beat. Slice pie and place on plates, then top with the sour cream mixture.

#3739 - Raspberry Poke Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box Jell-O raspberry gelatin
1 cup boiling water
1/2 cup cold water
1 - 8oz. Cool Whip (thawed)
fresh raspberries

Prepare cake mix according to box directions, baking it in a 9 x 13 cake pan. Cool the cake for 1 hour. Use the tines of a large meat fork to poke deep holes all through the cake. In a bowl add raspberry Jell-O powder and boiling water--mix until dissolved. Add the cold water--stir well. Spread the raspberry Jell-O mixture evenly over the top of the cake so it soaks down into the holes. Refrigerate until cold. Spread the Cool Whip over the top of the cake. Decorate the top with fresh raspberries.

#3392 - Cream Cheese Berry Tart

(by Shirley McNevich)

Crust: 1/2 cup Domino's powdered sugar; 1 1/2 cups flour; 1 1/2 sticks softened butter

Batter: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 tsp. vanilla

Topping: fresh strawberries (your choice of amount); fresh blueberries (your choice of amount); fresh raspberries (your choice of amount)

In a bowl add powdered sugar and flour--stir to mix. Slice the softened butter into small pieces and add it to the flour mixture--mix with a pastry blender to make crumbs. Grease a 12" tart pan and press the crust mixture all over the bottom, up the sides and into all of the tart pan crevices. Spray the inside of the crust with Pam. Bake at 350 degrees for 11-13 minutes or until lightly browned. Cool completely. In a mixer add cream cheese--beat. Add white sugar and vanilla--beat until smooth. Pour the batter into the cooled crust. Wash all of the berries and drain them, then slice the strawberries. Arrange strawberry slices, whole blueberries and whole raspberries all over the cream cheese mixture (slightly pressing them down into the cream cheese). Refrigerate until cold before cutting and serving.

#3214 - Raspberry Coconut Pie

(by Shirley McNevich)

1 1/2 cups crushed ginger snap cookies OR crushed Nilla wafers
4 TBSP melted butter
3/4 cup regular milk
4 TBSP cornstarch
3 egg yolks
1 - 15oz. can coconut milk
1/2 cup white sugar
2 tsp. vanilla
3/4 cup Baker's angelflake coconut
2 2/3 cups fresh raspberries

In a bowl add crushed cookies and melted butter--stir until mixed. Press the cookie mixture into the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10 minutes. Cool completely. In a bowl add 1/4 cup regular milk and the cornstarch--stir with a whisk, then set aside. In a separate bowl add egg yolks--beat with a fork, then set aside. In a saucepan over medium heat add 1/2 cup regular milk, all of the coconut milk and the white sugar--cook/stir just until hot and mixed. Turn heat back to simmer, then measure out and pour 1 cup of the hot milk mixture into the beaten eggs while stirring--stir with a whisk until mixed. Pour all of the egg mixture into the simmering milk mixture in the saucepan--stir. Add cornstarch mixture to the simmering milk mixture in the saucepan--cook/stir with a whisk until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add the vanilla and 1/2 cup of the coconut--stir to mix. Scrape the whole mixture into the cooled crust. Place Saran wrap over the top of the pie, making sure the Saran wrap is touching the whole top of the pie. Cool to room temperature, then refrigerate overnight. The next day, carefully peel off the Saran wrap. Arrange the raspberries all over the top of the pie, pressing them lightly into the pie. Sprinkle the remaining 1/4 cup coconut over the raspberries.

#3157 - Raspberry Dip

(by Shirley McNevich)

1 - 8oz. Philadelpha cream cheese (softened)
1 cup plain Greek yogurt
1/4 cup Domino's dark brown sugar (packed)
1 tsp. vanilla
12oz. fresh raspberries

In a bowl add half of the raspberries--mash them with a fork. In a mixer add cream cheese--beat. Add mashed raspberries--beat. Add yogurt, brown sugar and vanilla--beat until mixed and smooth. Remove bowl from mixer--add the remaining raspberries--stir until mixed. Transfer mixture to a serving bowl and refrigerate until cold. Use as a dip with crackers, graham crackers or sliced fruit.

#3146 - Raspberry Cobbler

(by Shirley McNevich)

1 stick butter (melted)
1 tsp. vanilla
1 cup whole milk
1/2 cup + 3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1 cup flour
3 cups fresh raspberries (washed)

In a bowl add raspberries and 3/4 cup white sugar--toss to coat. In a bowl add flour, baking powder, salt and 1/2 cup white sugar--stir to mix. Add milk, vanilla and melted butter--stir just until mixed. Pour batter into a greased 9" baking dish. Carefully sprinkle the raspberries all over the top of the batter. Bake at 375 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely.

#1232 - Blueberry Raspberry Blackberry Crisp

(by Aunt Eileen [Knouse] Carter)

1 3/4 cup flour + 1/3 cup flour
2 1/2 cups white sugar
2 tsp. cinnamon
1/2 tsp. salt
1 3/4 sticks refrigerated butter (cut into pats)
1lb. fresh or frozen blueberries (thawed and drained)
1lb. fresh or frozen raspberries (thawed and drained)
1lb. fresh or frozen blackberries (thawed and drained)
2 tsp. vanilla

In a bowl add 1 3/4 cup flour, 1 1/4 cups white sugar, cinnamon and salt--stir lightly until mixed. Add the butter pats--mix with a pastry blender (or a fork) until crumbs are formed. Grease a 9 x 13 glass baking dish. Press 1/2 of the crumb mixture into the bottom of the greased dish. In a separate bowl add blueberries, raspberries, blackberries, vanilla, 1/3 cup flour, and 1 1/4 cups white sugar--use a large serving spoon to carefully stir the mixture so the berries don't fall apart. Spoon the berry mixture over the crumb mixture in the serving dish. Sprinkle the rest of the crumb mixture over the top of the berries. Bake at 350 degrees for 40-50 minutes or until the top is browned.

#1006 - Yellow Jell-O Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 6oz. box strawberry Jell-O (OR blueberry Jell-O OR raspberry Jell-O)
2 cups boiling water
1 - 8oz. Cool Whip (thawed)
1 pint fresh berries (use the same type of berries as your Jell-O flavor)

Wash berries--drain and slice--refrigerate. Bake cake according to box directions. Pour Jell-O powders in a bowl--add boiling water and stir until dissolved. As soon as you remove cake from oven use the handle of a wooden spoon and poke holes all over the top of the cake about 1" apart. Pour the warm Jell-O over the top of the cake evenly. Cool to room temperature, then refrigerate for 1 hour. Remove from refrigerator, spread Cool Whip on the top (like frosting) and place sliced berries on the top of the Cool Whip. If the berries are too wet, dump them on paper towels to slightly dry them before adding to top of the Cool Whip. Refrigerate until cold--keep refrigerated.

#994 - Easy Raspberry Crisp

(by Shirley McNevich)

4 cups fresh raspberries (washed)
3/4 cup white sugar
2 TBSP cornstarch
1 3/4 cups Quaker quick oats
1 cup flour
1 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 cup butter (refrigerated--NOT softened)

In a bowl add 1 cup raspberries--mash them with a potato masher. Scoop the mashed raspberries into a measuring cup--add enough water so you have 1 cup (raspberries and water together). In a saucepan over medium heat add white sugar, cornstarch--slowly add the 1 cup raspberry/water mixture--stir while adding so cornstarch dissolves. Stir and bring to a boil--once boiling cook and stir until the mixture thickens--remove from heat and add the other 3 cups raspberries (stir and add slowly so the raspberries don't fall apart)--set aside to cool. In a separate bowl add quick oats, flour, brown sugar and baking soda--stir. Add butter--cut using two knives to make crumbs. Press 1/2 of the crumb mixture into a greased 9" square baking pan. When raspberry mixture is room temperature, stir them and then spread ALL of the raspberry mixture on top of the crust. Sprinkle the rest of the crumb mixture on top. Bake at 350 degrees for 25-30 minutes.

#975 - Raspberry Angelfood Shortcake

(by Shirley McNevich)

1 box white angelfood cake mix
2 cups boiling water
1 - 6oz. box raspberry Jell-O
2 - 10oz. bags frozen raspberries (thawed)
3 - 6oz. cups raspberry yogurt

Thaw raspberries and set aside. Bake angelfood cake mix in a tube pan according to box directions--cool completely. Tear the angelfood cake into bite sized pieces--set aside. In a bowl add Jell-O mix and boiling water--stir until dissolved. Slightly drain the raspberries. Add raspberries to the Jell-O--stir. Cool Jell-O to room temperature, then refrigerate until it thickens. In a large glass bowl add 1/2 of the angelfood pieces. Scoop 1/2 of the Jell-O mixture on top of the angelfood pieces. Add all of the yogurt on top of the Jell-O. Add the second 1/2 of the angelfood pieces on top of the yogurt. Top with the second 1/2 of the Jell-O mixture. Refrigerate at least a few hours.

#629 - Raspberry Lemonade Cake

(by Shirley McNevich)

1/3 cup Country Time powdered pink lemonade mix
1 cup water
1 - 18.25oz. Duncan Hines white cake mix
3 eggs
1/3 cup sour cream
Frosting: 6 TBSP milk, 3 TBSP Country Time powdered pink lemonade mix, 1 1/2 cups softened butter, 5 cups Domino's powdered sugar, 1 1/2 cups fresh raspberries

In a mixer add the water and the 1/3 cup lemonade mix--stir with a spoon until mixed. Turn mixer on low speed--add powdered cake mix, eggs, sour cream--turn speed up to medium and beat for 3 minutes. Grease two 9" round cake pans--pour batter evenly into the two cake pans. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Cool cakes 20 minutes, then use a knife to loosen the edges and remove them from the pans--cool them completely. Frosting: in a bowl add lemonade mix and milk--stir until dissolved--set aside. In a mixer add butter--beat until fluffy. Add powdered sugar slowly--beat. Add lemonade/milk--beat until fluffy. Place one of the cakes on a plate and frost it. Place most of the raspberries on top of the frosting (save a few to garnish the second layer). Add second cake on top, frost top and sides with remaining frosting and garnish with leftover raspberries.

#567 - Raspberry Banana Bread

(by Shirley McNevich)

1 3/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup Crisco shortening
2/3 cup white sugar
2 eggs
3 mashed ripe bananas (you can use a potato masher or a large fork to mash them)
1 1/2 cups fresh raspberries

Preheat oven to 350 degrees. In a bowl, sift the flour, baking powder and baking soda--set aside. In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add flour mixture a little at a time--beat. Add mashed bananas--beat until smooth. Remove bowl from mixer and fold in the raspberries. Pour batter into a greased loaf pan and bake at 350 degrees for 1 hour. Cool in pan a few minutes before removing. Cool removed bread on a baker's rack.

#550 - Raspberry Muffins

(by Shirley McNevich)

2 egg whites
1/2 cup white sugar
2 cups Bisquick
2/3 cup buttermilk
1/3 cup apple juice
1/2 cup All Bran cereal
1 tsp. vanilla
1 2/3 cups raspberries (fresh or frozen)
Glaze: 1/2 cup Domino's powdered sugar, 4oz. softened Philly cream cheese, 1/2 tsp. vanilla, 3 TBSP orange juice

In a mixer beat egg whites until fluffy--add white sugar and beat until stiff. Add Bisquick, buttermilk, apple juice, All Bran, and vanilla--beat on medium until mixed. Remove bowl from mixer and fold in the raspberries. Line muffin tins with cupcake liners and fill each 2/3 full with batter. Bake at 400 degrees for 20-25 minutes or until inserted toothpick comes out clean. While they're baking, in a mixer add powdered sugar, cream cheese, vanilla and orange juice--beat. Remove muffins from pans, cool about 30 minutes, then drizzle with the glaze.