Raspberries are the perfect blend of summer sweetness with a dash of tart juiciness mixed in. There are plenty of places around southeast Michigan to pick your own fresh berries. Make a day of it with your kids: first picking the berries, then coming home and washing them – and finally using them to make these raspberry recipes. First, make big batches of raspberry freezer jam to have on hand once the weather turns cold again. For a breakfast or snack try the sugar-crusted raspberry muffins or raspberry oat bars. Make raspberry salad for dinner and follow your meal with raspberry pie or dark-chocolate raspberry cupcakes (maybe even make and eat both!).
Piles of fresh raspberries? Eat them year round with this recipe for raspberry freezer jam from Kraft. Crush the fresh berries with sugar and let stand. Next, mix water and pectin in a saucepan and bring to a boil. Once the sugar syrup starts to thicken, add in the berries. Fill jam containers and freeze to use anytime.
Perk up a salad by mixing in fresh berries. For this raspberry salad from Betty Crocker, start by making sugar-coated walnuts. In a nonstick skillet heat sugar until it melts and then add in walnuts. Once coated, cool and add to lettuce mixed with thinly sliced red onions, dates, crumbled goat cheese and a drizzling of vinaigrette dressing.
Make of a batch of these raspberry oat bars from All Recipes as a snack. Stir oats with brown sugar, flour and butter until they resemble crumbles. Press half of the batter into a pan then spread with raspberry preserves and a few fresh berries, too. Then sprinkle with the other half of batter.
Show off fresh berries by piling them into this raspberry pie recipe from Taste of Home. Make your own crust or use a store-bought one, and fill with raspberries that have been mixed with quick-cooking tapioca, cornstarch, and sugar. Bake and serve topped with a big scoop of vanilla ice cream.
Make a rich, chocolate batter and then fill each of the cups in the muffin tin halfway full. Add three to four raspberries to each cup and then use the rest of the batter to fill each one. Bake and cool before turning the cupcakes out onto a baking sheet. Top these dark chocolate-raspberry cupcakes from Midwest Living with chocolate truffle icing for a decadent dessert that’s sure to impress.