RASPBERRY COFFEE CAKE
2 cups all-purpose flour
½ cup granulated sugar
3 tsp baking powder
½ tsp salt
¼ cup cooking oil
¾ cup milk
1 cup fresh or frozen raspberries
1/3 cup all purpose flour
1/3 cup packed brown sugar
¼ cup butter or margarine
1 tsp cinnamon
Mix flour, sugar, baking powder & salt together in mixing bowl.
In another bowl beat eggs until frothy. Mix in cooking oil & milk. Pour into dry ingredients. Mix. Fold in raspberries. Scrape into greased 9 inch tube pan.
Topping: Mix flour, brown sugar, butter & cinnamon. Sprinkle over top of batter. Bake in 350 deg F oven for 50 to 60 minutes or until it begins to shrink away from sides of pan. Cool about 30 minutes before removing from pan. Turn right side up.
Substitutes: Blueberries or cranberries for raspberries.
RASPBERRY CHERRY JAM
2 ½ cups finely chopped or ground sour cherries (about 1-1/2 lb)
2 cups red raspberries
1 package powdered fruit pectin (1 ¾ ounces)
5 cups sugar
In a dutch oven, combine cherries and raspberries, stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil & stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims. Centre lids on jars, screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bringto a boil, process for 5 minutes. Remove jars & Cool
Yield: 6 half-pints
1/2 cup butter
1/4 cup brown sugar
1 egg yolk
1 cup flour
1 egg white, beaten
1 cup finely chopped walnuts
In a mixing bowl, combine butter, sugar, egg yolk & flour. Beat well.
Shape dough into 1” balls. Dip in egg white & roll in nuts. Make an indentation in the centre of ball with your thumb or a thimble.
Place on cookie sheet. Bake at 350 deg F for 10 – 12 minutes or until lightly browned. Cool.
Fill indentation with your favourite jam or with half a maraschino cherry.
COCONUT RASPBERRY BAR
1 cup flour
½ cup butter
1 tbsp milk
1 tsp baking powder
1/2 cup raspberry jam
1 cup sugar
2 cups coconut
2 tbsp melted butter
1 tsp vanilla
In a mixing bowl, combine flour, butter, milk, baking powder & egg. Spread mixture into greased 9” square pan.
Spread raspberry jam over the base
In another bowl, beat sugar & egg until frothy. Add coconut, butter & vanilla. Beat well. Spread on top of jam.
Bake at 350 deg. F for 30-40 minutes or until golden brown.