RECIPE WITH RASPBERRIES RECIPES

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RASPBERRY PIE III RECIPE | ALLRECIPES



Raspberry Pie III Recipe | Allrecipes image

A wonderful way to use those raspberries growing in the yard.

Provided by Nancy Sabatino

Categories     Desserts    Pies    Fruit Pies    Raspberry Pie Recipes

Total Time 7 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 1 9-inch pie

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2?½ tablespoons tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
? teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
  • Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
  • Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

Nutrition Facts : Calories 270.2 calories, CarbohydrateContent 44.8 g, CholesterolContent 6.1 mg, FatContent 10.1 g, FiberContent 5.1 g, ProteinContent 2 g, SaturatedFatContent 3.3 g, SodiumContent 168.5 mg, SugarContent 28 g

OAT PANCAKES WITH RASPBERRIES AND HONEY RECIPE - BBC FOOD



Oat pancakes with raspberries and honey recipe - BBC Food image

These gluten-free oat pancakes are perfect sweet or savoury. Here, I’ve made a honey and raspberry syrup. The mixture of the soft, oaty pancakes, the honey and the raspberries has a decidedly Scottish flavour.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 6-8 pancakes

Number Of Ingredients 10

150g/5½oz clear honey
150g/5½oz frozen (or fresh) raspberries
100g/3½oz porridge oats (not instant, use gluten-free oats if required)
¼ tsp sea salt flakes
1 tsp baking powder
1½ tsp ground cinnamon
100ml/3½fl oz oat milk, or any other sort you wish
1 free-range egg
1 tsp vanilla paste or extract
1 tsp sunflower oil

Steps:

  • Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed (if using frozen). This shouldn’t take more than 3 minutes or so. Take the pan off the heat.
  • Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon.
  • In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much.
  • Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before.
  • Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top.

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