Panna Cotta

2 C. Milk (2% or whole)

2 C. Heavy Whipping Cream

1 Tbsp. Gelatin Powder

½ C. Sugar

2 tsp Vanilla

 

Raspberry Sauce:

½ lb Raspberries (fresh or frozen)

1 Tbsp Water

¼ C. Sugar

 

1.         Dissolve gelatin in ¼ C. cold water and let it swell for about 5-10 minutes.  In a medium pan, bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil).  When sugar has dissolved, remove from heat and add vanilla.  Let cool for 5 minutes before adding gelatin. 

 

2.         Add gelatin to milk mixture and stir until the gelatin has completely dissolved.  Pour it in the serving glasses (I’ve used 5 oz – 150 ml capacity cups) or ramekins and refrigerate until it sets (about 4 hours or better overnight). 

 

3.         To prepare sauce wash raspberries (skip if using frozen) and in a small saucepan put the raspberries, sugar and water.  Bring to a simmer and remove from heat immediately.  Pass through a strainer to remove the seeds out of the sauce.  Cover and let it cool to room temperature then refrigerate until ready to serve. 

 

4.         Before serving, pour the raspberry sauce over the panna cotta and serve. 

 

Raspberry Pocket Pies using Pocket Pie Maker

1 15 oz. pkg refrigerated pie crust dough for 1 recipe of pastry for double crust pie
1/3 c. sugar
2 T. cornstarch
1 c. fresh raspberries
1 egg, beaten
more sugar if desired

Heat oven to 400  Unwrap refrigerated dough or roll homemade dough into 9 inch circle  Using back of Pie Press, cut circle out of pastry dough  Place dough circle onto top of crimped side of Pie Press. Press pastry circle down slightly in center.  In small bowl, stir together 1/3 c. sugar and cornstarch; set aside.  Spoon 2 T. raspberries onto indented portion of pastry circle, slightly off center.  Sprinkle l T sugar mixture over berries.  Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pie Press, fold pie in half and squeeze tightly to crimp and seal edges.  Place pocket pies on a baking sheet that has been lined with parchment paper.  Brush tops with egg mixture and sprinkle with additional sugar.  Cut 2 small slits in top of pie to allow steam to escape.  Repeat procedure with remaining pastry dough and filling ingredients.  Bake for 15 to 20 minutes, until golden brown.  Cool and serve.

Party Raspberry Punch by Kaye Calvert

2 frozen packages raspberries
1 large frozen orange juice
1 small frozen lemonade
1/2 c. sugar
Ice
1 bottle of Ginger Ale

Use 2 cans water (not 3) of frozen juice.  Mix well and add Ginger Ale last.  Bon Appetite

Cottage Cheese Pancakes with Raspberry Sauce -- Kristen

From The Inn at the Round Barn Farm at Waitsfield, VT

 

1 cup cottage chees

4 eggs

½ cup flour

6 T butter, melted and cooled

2 T lemon juice

A pinch of lemon zest

 

With a mixer, blend cottage cheese in large bowl. With mixer running, add eggs and flower, then slowly pour in the butter. Stir lemon juice and zest in by hand. Mixture should be thick.

 

Cook on hot greased griddle until golden, but be careful not to overcook. Pancakes should be moist and spring back to the touch. Serve with Raspberry Maple Syrup (and don’t skip the syrup – it makes it!)

 

Syrup –

 

1 cup maple syrup

2/3 cup raspberries (fresh or frozen)

2 T raspberry jam

 

Combine ingredients in saucepan and bring to boil, stirring constantly. Remove from heat and let sit for a few minutes until the mixture has thickened.