June 2022 – Raspberries

Raspberry Pie

Pat Roth, Ephrata


  • 6 cups fresh raspberries, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • ½ cup water

Cream Filling:

  • 8 oz. package cream cheese, softened
  • 1 cup whipped topping
  • 1 cup confectioners sugar
  • 9” graham cracker crust

Mash about 2 cups of raspberries to measure 1 cup; place in a saucepan. Add the sugar, cornstarch and water. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes.

Meanwhile, for the filling, beat the cream cheese, whipped topping and confectioners sugar in a mixing bowl. Spread in the bottom of the crust. Top with the remaining raspberries. Pour cooled raspberry sauce over the top. Refrigerate until set, about 3 hours.

Makes 6 to 8 servings.

Raspberry Crumb Cake

Pat Roth, Ephrata

  • 2/3 cup sugar
  • ¼ cup cornstarch
  • ¾ cup water
  • 2 cups fresh or frozen raspberries
  • 1 tablespoon lemon juice

In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from the heat and stir in the lemon juice. Cool.


  • 3 cups flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon mace
  • 1 cup cold butter or margarine
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

In a bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in the butter until mixture resembles coarse crumbs.

Beat the eggs, milk and vanilla; add to the crumb mixture and mix well.

Spread 2/3 of the mixture into a greased 13”x9”x2” baking pan. Spoon raspberry filling over the crust to within 1” of the edges. Top with the rest of the crust mixture.

Crumb Topping:

  • ½ cup flour
  • ½ cup sugar
  • ¼ cup cold butter or margarine
  • ¼ cup almonds

Combine crumb ingredients; sprinkle on top of cake. Bake at 350°F for 50 to 55 minutes.

Red Raspberry Mousse Dessert

Pat Roth, Ephrata

  • (2) 3 oz. packages raspberry gelatin
  • 1¾ cups boiling water
  • (2) 10 oz. packages frozen sweetened raspberries, thawed
  • 2 cups whipping cream, whipped
  • 23 ladyfingers

In a large bowl, dissolve the gelatin in boiling water. Stir in the raspberries. Refrigerate until partially thickened. Fold in the whipped cream.

Arrange the ladyfingers with rounded sides out around the sides of an ungreased 9” springform pan. Carefully spoon the raspberry mixture into the pan. Cover and refrigerate until firm. Garnish with raspberries and whipped cream if you desire.

Makes about 12 servings.

Raspberry Streusel Coffee Cake

Anna Oberholtzer, Lititz

“This is delicious served warm!”

  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups flour
  • 1 cup butter
  • 1 quart raspberry pie filling

Beat together eggs, sour cream and vanilla. Add sugar and butter; mix. Add dry ingredients.

Spread half of batter in a greased 9”x13” pan. Spread pie filling over top. Top with remaining batter.


  • ½ cup flour
  • ½ cup sugar
  • ¼ cup butter, softened

Mix all topping ingredients and sprinkle over cake. Bake at 350°F for 40 to 45 minutes.


  • ½ cup confectioners sugar
  • ¼ cup butter, softened
  • ½ teaspoon vanilla
  • milk

Pour glaze over warm cake.

Chocolate Raspberry Bars

Anna Oberholtzer, Lititz


  • 1 cup flour
  • ¼ cup powdered sugar
  • ½ cup margarine
  • ½ cup raspberry jam


  • 1 cup vanilla flavored chips, melted
  • 2 tablespoons milk
  • 4 oz. cream cheese, softened


  • ¾ cup chocolate chips
  • 2 tablespoons shortening

Mix flour and powdered sugar. Cut in margarine until crumbly. Pat into 9” square pan. Bake at 375°F for 15 to 18 minutes.

Spread raspberry jam over top. Freeze for 20 minutes.

For filling, melt chips and add milk and cream cheese. Stir until smooth. Spread on jam. Cool completely.

Melt glaze ingredients. Spread on bars. Chill 10 minutes, then cut into bars. Chill another hour before taking out of pan. Store in refrigerator.

Note: Recipe can be doubled and made in a 9”x13” pan.

White Chocolate Raspberry Bars

Janice Martin, East Earl

  • 1 cup butter
  • 3 cups vanilla chips, divided
  • 4 eggs
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons almond extract
  • ½ cup slivered almonds
  • 10 oz. jar seedless raspberry preserves

Melt butter in a small saucepan. Remove from heat and add 2 cups vanilla chips. Let stand and do not stir.

In a large bowl, beat eggs until foamy. Slowly add sugar; beat mixture until lemon colored. Stir in vanilla chip mixture. Add flour, salt and almond extract. Mix on low speed just until combined.

Grease and flour a 9”x13” pan. Spread half of batter into pan. Bake for 15 minutes or until slightly brown.

Stir remaining 1 cup of vanilla chips into batter. Set aside.

Melt raspberry preserves in pan and spread over baked crust. Spoon remaining batter over preserves. Sprinkle with almonds.

Bake additional 30 to 35 minutes. Cool completely and cut into 1” squares.

Raspberry Delight

Janice Martin, East Earl


  • 2¼ cups all-purpose flour
  • 2 tablespoons sugar
  • ¾ cup butter or margarine, softened

In a bowl, combine flour and sugar. Blend in butter or margarine with a wooden spoon until smooth. Press into and ungreased 9”x13”x2” baking pan.

Bake at 300°F for 20 to 25 minutes or until set (crust will not brown). Cool.


  • 8 oz. package cream cheese, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups whipped topping

In a mixing bowl, beat cream cheese, confectioners sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust.


  • 6 oz. package raspberry gelatin
  • 2 cups boiling water
  • (2) 10 oz. packages sweetened frozen raspberries
  • additional whipped topping and fresh mint, optional

Dissolve gelatin in boiling water. Stir in raspberries. Chill for 20 minutes or until mixture begins to thicken.

Spoon over filling. Refrigerate until set.

Cut into squares. Garnish with whipped topping and mint, if desired.

Makes 12 to 16 servings.

Raspberry Swirl Cheesecake

Janice Martin, East Earl

“Very Good!”

  • 1¼ cups graham crumbs
  • 1/3 cup butter, melted
  • ¼ cup sugar
  • (2) 8 oz. packages cream cheese, softened
  • 14 oz. can sweetened condensed milk
  • ¼ cup lemon juice
  • 3 eggs
  • 3 cups raspberry pie filling (see recipe that follows)
  • 2 tablespoons water
  • whipped cream, optional

Combine graham crumbs, melted butter and sugar; press firmly into a greased 9” springform pan.

Beat cream cheese until fluffy. Gradually beat in condensed milk. Add lemon juice and eggs; mix gently.

Pour half of batter into prepared pan. Drop 1/2 cup of the pie filling in small spoonfuls over batter. Repeat with remaining batter and another 1/2 cup of filling. Swirl gently with a knife to created a marble effect.

Bake at 325°F for 50 to 60 minutes or until center is almost set. Run a knife carefully around edge. Cool for 1 hour.

Using a sieve, strain seeds from remaining pie filling. Add remaining water. Spread glaze in center of cake and chill at least 4 hours.

Optional: Garnish with whipped cream and drizzle with glaze. Serve extra glaze with cheesecake.

Serves 16.

Raspberry Pie Filling:

  • 1 cup sugar
  • 3 tablespoons clear jel
  • 1 cup water
  • 3 cups fresh or frozen raspberries
  • 3 tablespoons raspberry Jell-O

Mix sugar and clear jel thoroughly in a saucepan. Add water and 1 cup raspberries. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in Jell-O. Add remaining raspberries and cool.

Raspberry Vanilla Salad

Emily Zimmerman, New Holland

  • 1 box instant vanilla pudding
  • 2 cups milk
  • 8 oz. Cool Whip
  • 32 oz. vanilla yogurt
  • 2 cups frozen raspberries

Mix vanilla pudding with milk. Whip for 2 minutes. Let cool until set. Add yogurt. Fold in Cool Whip. Add raspberries just before serving.

Chocolate Raspberry Pie

Emily Zimmerman, New Holland

  • 3 tablespoons sugar
  • 1 tablespoon Thermflo
  • 2 cups fresh or frozen raspberries, thawed
  • 9” baked pie crust

In a large saucepan, combine sugar and Thermflo. Stir in raspberries; bring to a boil over medium heat. Boil and stir 2 minutes. Spread into baked shell. Refrigerate.


  • 8 oz. cream cheese, softened
  • 1/3 cup sugar
  • ½ teaspoon vanilla
  • 2 cups Cool Whip

Beat cream cheese, sugar and vanilla until fluffy. Fold in Cool Whip. Carefully spread over raspberry layer. Refrigerate at least 1 hour.


  • 2 oz. semi-sweet chocolate
  • 3 tablespoons butter

In microwave, melt chocolate and butter. Stir till smooth. Cool for 4 to 5 minutes. Pour over filling.