Red raspberry adds flavor, color to dessert recipes

smcclanahan

A friend recently gave me a cookbook, and I have been so busy I just haven't taken the time to read it. Over the Easter weekend I decided to take a few minutes, enjoy the sunshine and read the book. It is from The County Seat Deli and Delites in Carlyle, Ill. The book is divided into sections featuring recipes for the foods served in the deli. I have marked a few recipes that I have put on me "to try" list.

This recipe calls for making your own red raspberry pie filling or using prepared.

Red Raspberry Streusel Pie

1 (8-ounce) carton sour cream

1 large egg

1 teaspoon vanilla

3/4 cup sugar

2 tablespoons flour

1/4 teaspoon salt

1 1/2 cups fresh or frozen raspberries or 2 cups red raspberry pie filling

1 unbaked pie shell

Topping:

3 tablespoons chopped pecans

3 tablespoons sugar

4 tablespoons flour

4 tablespoons margarine

Combine the first six ingredients and beat for 5 minutes or until smooth. Spread 1/2 to 3/4 of mixture in bottom of unbaked pie shell. Dot raspberry filling over this and swirl with a fork or knife. Pour in remaining sour cream mixture and bake at 375 degrees for 30 minutes or until done. For the topping, combine flour and sugar; cut in margarine until mixture is like coarse meal. Stir in pecans. Sprinkle over pie and bake another 10 minutes or until topping is lightly brown.

Vanilla Butternut Chocolate Raspberry Cake

2 cups sugar

1 cup oil

1 tablespoon vanilla butternut flavoring

Beat above and mix well.

Add:

4 eggs, beaten

1 cup milk

1 cup flour

1 cup self-rising flour

Beat well and bake in two 9-inch round cake pans at 350 degrees for about 30 minutes, but watch and check for doneness. Remove layers from pans to cool. When cooled completely cooled slice each layer in two. Prepare filling and frosting.

Filling and frosting:

2/3 cup sugar

1/3 cup cocoa

1 1/2 cups chilled whipping cream

1 1/2 teaspoons vanilla

Combine the sugar and cocoa. Add the chilled whipping cream and vanilla and beat until stiff. Spread a nice layer of canned red raspberry pie filling in between each layer, putting cake back together. Sprinkle with sliced almonds on each layer of raspberry filling before assembling. Frost sides and top of cake with the frosting. When completely frosted spread remaining raspberry filling on top of cake. Raspberry filling will spread easier if you chill the cake after chocolate frosting is applied.

Chicken Tortellini Soup

Brown the following in a stock pot:

1/2 cup oil

3 tablespoons minced onion

1 teaspoon minced garlic

4 chicken breasts, cut in bit-sized pieces

Add:

3 quarts water

1 1/2 teaspoons seasoned salt

3 tablespoons chicken bouillon flavoring

2 teaspoon parsley

1 tablespoons garlic powder

1 1/2 teaspoons pepper

Cook the above for about 30 minutes.

Add:

4 cups cheese filled tortellini

2 tablespoons Parmesan cheese

1 1/2 cups sliced canned carrots

Check flavors and seasoning for taste. Cook another 20 minutes until tortellini are tender.

Chicken Broccoli Manicotti with Chive Cream Sauce

Cook 1 package Manicotti 15 to 18 minutes. Drain, rinse with cold water and drain.

Sauce:

8 ounces soft-style cream cheese with chives

8 ounces cream cheese

1/2 cup Parmesan cheese

1 cup milk

Stir both cream cheeses until melted over medium heat; slowly add milk. Stir until smooth. Stir in Parmesan cheese. Set aside.

Filling:

Stir together the following:

1/4 cup chopped green onion

4 ounces diced pimiento

1/4 cup sliced black olives

3 cups diced cooked chicken breast, about 4 breasts

1 (10 ounce) package frozen chopped broccoli, cooked

1/4 to 1/2 teaspoon black pepper

3/4 cup above sauce mixture

Using a spoon, stuff manicotti. Arrange in a sprayed baking dish and pour rest of sauce over shells. Sprinkle with paprika if desired. Cover with foil and bake at 350 degrees for 25 to 30 minutes. Serves 6 2-manicotti servings.

Kansas City Baked Beans

2 (16 ounce) cans pork and beans

3/4 cup Kansas City Masterpiece Barbecue Sauce

1/2 cup brown sugar

1 tart apple, peeled, cored and chopped

1/2 small onion, chopped fine

2 tablespoons golden raisins

3 strips bacon

Mix above ingredients together and simmer in crock pot or bake at 300 degrees until done, about 45 minutes. If baking in the oven, place the strips of bacon over beans. If using the crock pot, cut the bacon in pieces and stir in.

I hope you have enjoyed this small sampling of the treats featured in this new cookbook. Have a wonderful wee, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to smcclanahan@semissourian.com or to P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes have not been tested by the Southeast Missourian.