Chocolate Truffle Loaf
Raspberry Rice Ring Mold
Raspberry Walnut Bread
German Oven Pancakes
Fruit Soup
Cranberry Raspberry Relish
Raspberry Chicken
Peaches Cardinale


Chocolate Truffle Loaf

2 cup heavy cream
3 egg yolks, lightly beaten
2 (8 oz.) pkgs. Baker's semi-sweet
chocolate
1/2 cup corn syrup
1/2 cup margarine or butter
1/4 cup powdered sugar
1 tsp. vanilla
Raspberry sauce (follows)

Line an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2
cup of the cream with egg yolks. Heat chocolate, corn syrup, and
margarine in heavy 2 quart saucepan over medium heat until chocolate is
melted, stirring constantly. Add egg mixture; cook 3 minutes or until
thickened, stirring constantly. Cool to room temperature. Beat remaining
1 1/2 cups of cream, the sugar and vanilla until stiff peaks form.
Gently stir in chocolate mixture until no streaks remain. Pour into
prepared pan. Refrigerate overnight or freeze 3 hours. Invert onto
serving plate. Remove pan and peel off plastic wrap. Serve with raspberry
sauce. Makes 12 servings. Preparation Time; 30 minutes. Freezing Time:
3 hours.

--Raspberry Sauce:--

1 (10 oz.) pkg. frozen raspberries in
light syrup, thawed
1/3 cup corn syrup
1/4 cup orange liqueur (optional)

Reserve a few raspberries for garnish, if desired. Puree the remaining
raspberries; strain to remove seeds. Stir in corn syrup and liqueur.
Makes
about 1 1/4 cups. Preparation Time: 10 minutes.



Raspberry Rice Ring Mold

1/2 cup rice
2 cup milk
1/2 tsp. salt
1 env. Knox gelatin
1/4 cup cold water
1 (10 oz.) pkg. frozen raspberries
1 pt. whipping cream
1/4 tsp. almond flavoring
1/3 cup sugar

In a double boiler, cook the following ingredients until very thick:
Rice, milk and salt. Dissolve Knox gelatin in cold water and add to the
hot rice (after it thickens); refrigerate until cold. Whip whipping cream
until thick. Add the sugar and almond flavoring. Add to rice mixture.
Put in a large oiled mold. Refrigerate. Thaw frozen berries, unmold rice
salad and spoon berries over rice salad mold or place in a small dish to
be served with rice inside the molded ring.



Raspberry Walnut Bread

2 eggs
1 cup granulated sugar
1/2 cup cooking oil
1 1/2 cup all purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 (10 oz.) pkg. frozen red
raspberries in syrup, partially
thawed
1 1/2 cup coarsely chopped walnuts

Beat eggs in a mixing bowl. Add sugar and oil and beat until well mixed.
Add flour, cinnamon, soda and salt. Beat until blended. Batter will be
thick. Stir in partially thawed berries, undrained and the nuts. Pour
batter into greased 9 x 5 x 3 inch loaf pan or two 7 1/2 x 3 1/2 x 2 inch
loaf pans. Bake large pan at 350 degrees for 55 minutes or until
toothpick inserted in middle comes out clean. Cool in pan 10 minutes.
Remove. Cool on rack. Wrap and store in refrigerator.




German Oven Pancakes

1/2 cup milk
1/2 cup all purpose flour
3 lg. eggs
Dash salt
2 Tbsp. butter or margarine
1 (8 oz.) box frozen raspberries
1 (20 oz.) can chunk pineapple, drained
4 bananas
1/2 cup firmly packed brown sugar
1 (8 oz.) container dairy sour cream

Put milk, flour, eggs and salt into mixing bowl and mix with fork or wire
whip. melt 1 tablespoon butter or margarine in each of 2 (9") pie plates
in a preheated oven at 400 degrees. Butter should be sizzling. Swish
butter around plate to grease bottom. Increase oven temperature to 425
degrees. Pour batter into pie plate until 1/4" thick. Bake 10 to 15
minutes or until golden brown. Edges will puff up. Pancake will form a
well in the center. Spoon raspberries, pineapple and bananas into center
of pancake. Sprinkle with brown sugar and top with sour cream. Serves 4.



Fruit Soup

1 cup prunes
1 cup raisins
1 cup chopped apples, peeled
1 orange, cut up, peeled
1 tsp. orange rind, finely cut
1 cup water
1 Tbsp. lemon juice
1/2 cup sugar, or less
1 stick cinnamon
1/4 tsp. salt
2 Tbsp. quick cooking tapioca
1 (10 oz.) pkg. frozen raspberries,
thawed

Combine all ingredients except tapioca and raspberries in a large
saucepan. Simmer slowly for 1 hour. Sprinkle tapioca over soup and stir
to avoid lumping. Cook 15 minutes more. Add thawed raspberries to hot
soup. Serve with whipped cream. Makes about 5 cups soup, or 8 to 10
servings.



Cranberry Raspberry Relish

1 lb. fresh cranberries, finely chopped
2 tart green apples, peeled, cored, and finely chopped
1 cup sugar
1/2 cup orange marmalade
1 (10 oz.) pkg. frozen raspberries, thawed & drained
1 tsp. lemon juice to taste

Mix all ingredients in large bowl. May be refrigerated, covered for 1
month. Makes 6 cups, serves 12. So much better than the canned mixture
that is in the store.



Raspberry Chicken

4 boneless and skinless chicken breasts
1/2 jar unsweetened raspberry preserves
1/2 jar frozen pineapple juice from concentrate
1/2 cup low sodium soy sauce
2 Tbsp. rice vinegar
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic powder
1/2 cup (fresh or frozen) raspberries (mash 1/4 c.
Reserve the rest for garnish.)
1/2 cup fresh basil or 2 tsp. dry basil

Mix ingredients and pour over chicken.
Seal and Marinate overnight in fridge.
Bake for 30 minutes at 350 degrees.



Peaches Cardinale

6 cup water
2 1/4 cup sugar
2 Tbsp. vanilla
8 peaches, firm, peeled, halved
1 (10 oz.) pkg. raspberries, frozen, thawed
2/3 cup sugar

Bring water, sugar and vanilla to a simmer. Simmer until sugar is
dissolved. Add peaches and simmer for 8 minutes. Remove from heat and
let peaches cool in syrup for 20 minutes. Drain syrup from peaches and
chill peaches. Place raspberries and 2/3 cup sugar into food processor or
blender and puree until smooth. Pass through a fine sieve and chill until
ready to serve. Serve raspberry puree on top of peach halves. Serves:
4- 8.

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