Recipes Included On This Page Raspberry Angel Food Cake Raspberry Apple Butter Rhubarb Cream Pie with Meringue Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Angel Food Cake Recipe By :Christine Wallet of Greenfield, WI Serving Size : 16 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 egg whites 1 1/4 teaspoons cream of tartar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup sugar 1 cup cake flour 2 cups fresh raspberries In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour. Yield : 16 servings. Source : "Taste of Home, June/July, 1997, p. 8" S(MC formatting by): "bobbi744@acd.net" NOTES : Christine says that this is a light dessert dotted with fresh raspberries. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 5 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; trace Fat (1.9% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Raspberry Apple Butter Recipe By :Submitted by Karla Hall, Prairie City, Iowa Serving Size : 10 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 pounds apples -- large, unpeeled and cored 1 cup water 4 cups sugar 3 cups fresh raspberries 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves In a large covered kettle, simmer the apples and water until tender. Press through a sieve or food mill. Measure 2 quarts of pulp; place in a large roaster (discard the rest or save for another use - such as apple sauce.) Add remaining ingredients; mix well. Bake, uncovered at 300 F. for 2-2 1/2 hours, stirring occasionally, or until mixture reaches desired consistency. Pour hot into hot jars, leaving 1/4' headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield : 10 half-pints. Source : "Taste of Home - Canned Goods & Condiments - insert, August-September, 2000" S(MC formatting by): "bobbi744@acd.net" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 5 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 514 Calories; 1g Fat (2.2% calories from fat); 1g Protein; 132g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Fruit; 0 Fat; 5 1/2 Other Carbohydrates. * Exported from MasterCook * Rhubarb Cream Pie with Meringue Recipe By :JB Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rhubarb -- cut-up 2 cups sugar 6 tablespoons flour 1 dash salt 3 large egg yolks 3 tablespoons heavy cream 1 1/2 tablespoons butter Italian Meringue 3 large egg whites 6 tablespoons sugar 1 tablespoon cornstarch 1/2 cup water 1 dash salt In a large casserole dish, place the four cups cut up rhubarb and microwave until the rhubarb is soft and releases its juice. Mix together the sugar, flour and salt and stir into the rhubarb. Return to microwave and cook until thickened, stirring two or three times (about 7 or 8 minutes, depending on the power of your microwave.) Beat egg yolks slightly, stir in heavy cream, add a small amount of thickened rhubarb to the egg mixture, then mix all together. Return to microwave for about two minutes, or until the egg has cooked. Stir in the butter and pour into a prebaked 9" pie shell. Meanwhile : Combine the sugar, water and cornstarch in a small saucepan, stirring well; cook over medium heat until transparent and thick. Mix together the egg whites and salt and beat until foamy. Continue to beat while pouring the cooked mixture into the egg whites. Continue to beat until stiff by not dry. Spread meringue over filling, sealing to the edge of the pie crust. Bake at 425º for 10 minutes, or until lightly browned. Cool pie before serving. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 5 July 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 6g Fat (16.6% calories from fat); 4g Protein; 68g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 4 Other Carbohydrates.

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