Fresh Raspberry Gratins by Ina Garten.

Fresh Raspberry Gratins Recipe : Ina Garten : Recipes : Food Network:
 Ina Garten - Barefoot Contessa  book "Back to Basics"
"Ingredients 8 extra-large egg yolks
 2/3 cup superfine or caster sugar
1 cup sweet Marsala wine
1/4 teaspoon pure vanilla extract
6 half-pints fresh raspberries
Granulated sugar"

'via Blog this'

Raspberry fridge jam.

Ingredients:

1.5kg raspberries 

750g jam sugar (with pectin)
Makes 6 x 340g jars

This is a great way to enjoy autumn raspberries during the winter months.
Pam teaches preserve-making at Hugh Fearnley-Whittingstall’s River Cottage and this is one of Hugh’s personal recipes.
He claims the secret of success is to pick the raspberries on a hot, dry day, aiming for a good mixture of ripe and almost-ripe fruit, then to make the jam immediately to capture the full flavour of the berries.
The light boiling and lower-than-normal quantity of sugar produce a loose, soft-set jam with a fresh, tangy flavour.
Low-sugar jams of this type are often called fridge jams. In fact, as long as it is capped when still above 90°C, this preserve will keep well in the store cupboard. However, once it is opened, you must keep it in the fridge (hence the name). It won’t last long after opening – maybe two or three weeks – but as it tastes so very, very good, this is unlikely to be a problem.
This light, soft jam is fantastic in cakes or sherry trifles or stirred into creamy rice puddings. Best of all, layer it with toasted oatmeal, cream, Drambuie and honey for a take on the traditional Scottish pudding, cranachan.

1. Pick over the raspberries carefully and discard any leaves or stalks. Put half the fruit into a preserving pan and use a potato masher to roughly crush it.
2. Add the remaining fruit and sugar. Stir over a low heat to dissolve the sugar. Bring to a rolling boil then boil for 4-5 mins. (If you prefer a firmer jam, then continue boiling at this stage for a further 2–3 mins). 

3. Remove from the heat, stirring to disperse any scum. It is important to pour and cap this low-sugar jam quickly, but you must allow it to cool just a little first (give it 5–6 mins) to prevent all those little raspberry pips rushing to the top of the jar.

Lemon Raspberry Gooey Butter Cake.

Lemon Raspberry Gooey Butter Cake > Willow Bird Baking:
This was beyond fantastic. The gooey, fluffy texture of this cake along with the subtle lemon flavor was a downright ethereal combination. You’re gonna freak out when you taste it!

Crust Ingredients:
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup butter, softened
1 teaspoon lemon zest

Filling Ingredients:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon lemon zest
powdered sugar for dusting

Toppings Ingredients:
fresh raspberries
2 cups heavy whipping cream
2 heaping tablespoons powdered sugar
lemon zest

Pam’s delicious autumn preserve recipes.

- Courgette chutney
- Hedgerow jelly
- Raspberry fridge jam
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Courgette chutney rom Countryfile Magazine.
Ingredients:
1kg courgettes, green or yellow, under 15 cms long
2 tablespoons salt
2 medium onions
4-5 large cloves garlic
1 red chilli (more if you want to increase the heat)
25g root ginger
100ml sunflower oil
2 tablespoons black mustard seed
1 tablespoon
coriander seed
1 tablespoon
ground cumin
1 tablespoon turmeric
300ml cider vinegar
225g Demerara sugar

Fresh raspberry and almond slice.

Пирог со свежей малиной и миндалем.

Fresh raspberry and almond slices. Baked by Brian.

Recipe from Food For Family And Friends (Ryland, Peters & Small)