Recipes For Golden Raspberries Food

RASPBERRY PIE III

Raspberry Pie III image

A wonderful way to use those raspberries growing in the yard.

Provided by Nancy Sabatino

Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes

Time 7h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2 ½ tablespoons tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
⅛ teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g

GOLDEN BRAN AND RASPBERRY MUFFINS

Golden Bran and Raspberry Muffins image

Make and share this Golden Bran and Raspberry Muffins recipe from Food.com.

Provided by quotequotecarolreu

Categories Quick Breads

Time 33m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cake flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
2 egg whites
1/4 cup molasses
3/4 cup unsweetened applesauce
1/4 cup evaporated skim milk
1/2 cup raspberries, frozen (thawed)

Steps:

Preheat oven to 350.
Line muffin tins with liners or spray with cooking spray.
In a large bowl, combine flour, bran, baking powder and baking soda until well mixed.
In a medium size bowl, whisk the egg whites, and molasses until frothy.
Whisk in the applesauce and milk.
Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.) The fruit should not be added until just before baking.
Very gently fold in the raspberries, (try to prevent the fruit from breaking.) Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely.
Bake for 25 minutes until golden brown.
Remove the muffins from the tins and transfer to a wire rack to cool.

Nutrition Facts : Calories 177.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 263, Carbohydrate 40.9, Fiber 5.6, Sugar 9.6, Protein 5.6

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