healy@BBN.COM (Kathleen M. Healy) (12/30/90)
Hi all,
The following recipes come from _The Raspberry Recipe Book_. I hope you enjoy
them.
-Kathy
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Banana Raspberry Bread
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1/3 cup vegetable shortening
2/3 cup sugar
2 eggs slightly beaten
2-3 ripe bananas, mashed
1 1/2 cups fresh or frozen raspberries (if frozen raspberries are used,
include 1/4 cup of the raspberry juice)
Preheat oven to 350 F. Sift flour, baking powder and soda together in
medium size bowl. Set aside. In large bowl blend shortening and sugar
until fluffy. Add eggs and beat well. Alternately add flour mixture
and bananas. Mix until smooth. Carefully fold in raspberries. Pour
into greased loaf pan and bake for 1 hour. Cool in pan 10 minutes then
invert on rack. Makes 1 loaf.
*Delicious spread with cream cheese.
=====
Raspberry Muffins
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons sugar
1 egg, beaten
1 cup cold milk
1/2 cup melted butter
1 cup fresh raspberries
Preheat oven to 375 F. Mix dry ingredients together in medium size
bowl. In a small bowl blend egg, milk, and butter. Add to the dry
ingredients and mix just until lumpy. Add raspberries, stirring
gently. Do not over mix. Spoon into greased muffin tins. Bake for
25-30 minutes. Makes one dozen.
*Serve warm with butter.
Kathy Healy healy@bbn.com